Details

RIB COOK-OFF & CHEF’S CHOICE COMPETITION OVERVIEW 

The Stetson Bar “Rib Cook-off Competition” and  “Chef’s Choice Competition” will be held Saturday, July 29th, 2023 starting at 9:00 am and ending at 4:00 pm. The inspection will start at 9am, and the cooking can start promptly after inspection.

1. The Competition for the  “Rib Cook-off”  will end at 4:00pm and Entrants will have until 4:10pm sharp to turn in their entries to the officials table. Judging will then begin and awards will follow. 

2. The Competition for the  “Chef’s Choice”  will end at 2:00pm and Entrants will have until 2:10 pm sharp to turn in their entries to the officials table. Judging will then begin, and awards will follow.

3. If you have any questions, you may contact the coordinator, Michelle Cazarin 210-781-6797

4. Teams will be permitted to sell BBQ plates to the audience during the event.

ELIGIBILITY 

In order to enter the Contest or win a prize in this Contest, the Entrant (or parent/legal guardian if Entrant is a minor) must comply fully with these Official Rules, and by entering agrees to be bound by these Official Rules and the decisions of Stetson Bar, whose decisions shall be binding and final in all respects.

HOW TO OBTAIN AN ENTRY FORM AND ENTER THE CONTEST

Each team must complete an entry form. The Entry Form is available at the bar, and must be completed by 07/28/23 Friday 1pm. Stetson Bal is open 12pm-2am, located at 7350 Tezel Rd. You can collect and turn in the entry form to the bartender/staff member. No Entry Forms will be accepted after the Entry Deadline. 

CONTEST ENTRY FEE 

 $50.00 per team for the Rib Cook Off Competition. $20.00 per team for the Chef’s Choice Competition. All entry fees must be made with cash. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.

CONTEST RULES

 Event Date: Saturday , July 29th, 2023

 Event Location: Stetson Bar , 7350 Tezel Rd, San Antonio, TX 78228

1) Rib Cook-off Schedule:

- 8:00am Site set up (first come, first served)

- 9:00am Inspection

- 10:00am Cooking starts (or promptly after inspection)

- 4:00pm Cooking ends/ turn in 4:10pm sharp 

1a) Rib Cook-off Rules:

 1. Each team must enter the competition under a team name.

 2. A team may consist of one (1) chief cook and as many assistants as the chief cook    

deems necessary. The chief cook will be responsible for the conduct and 

behavior of team members and guests.

3. Each team is to provide a grill/cooker that will be used exclusively by that team. 

Wood, charcoal, gas/ propane, smoker type barbeques are allowed. Contestants 

may not dig pits, and fires are not allowed on the ground.

 4. Each team is responsible to provide ALL of their own ribs and supplies; including pop 

up tents, tables, chairs, utensils, ingredients and supplies needed to practice 

responsible food handling practices.

• Due to limited parking, we will only allow one tent per team. We will keep you updated if we can increase the amount of space used per team. It all depends on the amount of teams entered for the competition

• After setting up, you will be asked to move and park your vehicle outside the blocked off parking spots. No vehicles will stay during the cook-off in the designated blocked off parking space.

• The Coordinator is working on getting sponsors to donate ribs. The Coordinator will be reaching out to you via text messages regarding this update.  

 5. Electricity is not provided for any reason. 

 6. One rack of ribs will be required to cook, minimum. You will be turning in ten bones.

 7. Type of ribs - St Louis style pork ribs.

 8. All ribs that are entered into judging will be cooked from scratch within the 

constraints of the event. Pre-cooking, pre-marinating, pre-trimming etc. will not be 

allowed either on or off the cook site prior to start of the cook-off as defined by the 

cook-off promoter. Meat may NOT be seasoned or marinated prior to 6:00 p.m. 

on the day before a cook-off. Ribs need to stay in their original package during 

inspection.

 9. Ribs may be seasoned, and cooked in a manner you feel will deliver a competitive 

product in the time allowed. 

10. If you choose to use a sauce for the ribs, sauce has to be made from scratch and 

made on site. 

• sauce must be cooked on ribs.

• No saucing or glazing after ribs come off pit.

11. Each team will place ten (10) individually cut ribs in your “turn-in” box. The “turn-in” 

box will be provided by event staff. No marking, bending tabs, or any identifying 

marks of any kind are permitted on or in the “turn-in” boxes or they will be disqualified.

12. No marking or sculpting of the meat in the “turn-in” box will be tolerated. No garnish, 

side sauce containers or any other foreign objects such as foil, toothpicks or 

skewers are allowed in the “turn-in” box. Failure to comply with this rule will result 

in disqualification. 

13. Safe food handling practices must be followed as detailed below. 

14. No outside alcohol will be permitted. Non-alcoholic beverages will be allowed. 

2) Chef’s Choice Schedule:

- 8:00am Site set up (first come, first served)

- 9:00am Inspection

-10:00am Cooking starts promptly after inspection

- 2:00pm Cooking ends/ turn in 2:10pm Sharp 

2a) CHEF'S CHOICE RULES:

 1. Each team must enter the competition under a team name.

 2. A team may consist of one (1) chief cook and as many assistants as the chief cook    

deems necessary. The chief cook will be responsible for the conduct and 

behavior of team members and guests.

3. Each team is to provide a grill/cooker that will be used exclusively by that team. 

Wood, charcoal, gas/ propane, smoker type barbeques are allowed. Contestants 

may not dig pits, and fires are not allowed on the ground.

 4. Each team is responsible to provide ALL of their meats and supplies; including pop 

up tents, tables, chairs, utensils, ingredients and supplies needed to practice 

responsible food handling practices.

• Due to limited parking, we will only allow one tent per team. We will keep you updated if we can increase the amount of space used per team. It all depends on the amount of teams entered for the competition

• After setting up, you will be asked to move and park your vehicle outside the blocked off parking spots. No vehicles will stay during the cook-off in the designated blocked off parking space.

 5. Electricity is not provided for any reason. 

 6. This is an open BBQ dish competition. It can be any meat. You will be turning in one 

showpiece and ten (10) bite sizes for judging.

 7. All meats that are entered into judging will be cooked from scratch within the 

constraints of the event. Pre-cooking, pre-marinating, pre-trimming etc. will not 

be allowed either on or off the cook site prior to start of the cook-off as defined by 

the cook-off promoter. Meat may NOT be seasoned or marinated prior to 6:00 

p.m. on the day before a cook-off. Meats need to stay in their original package 

during 

 9. Meats may be seasoned, and cooked in a manner you feel will deliver a competitive 

product in the time allowed. 

10. If you choose to use a sauce, it has to be made from scratch and made on site. 

11. Each team will place one showpiece plus ten (10) bite sizes in your “turn-in” box. The 

“turn-in” box will be provided by event staff. No marking, bending tabs, or any 

identifying marks of any kind are permitted on or in the “turn-in” boxes or they will be disqualified.

12. No marking or sculpting of the meat in the “turn-in” box will be tolerated. No garnish, 

side sauce containers or any other foreign objects such as foil, toothpicks or 

skewers are allowed in the “turn-in” box. Failure to comply with this rule will result 

in disqualification. 

13. Safe food handling practices must be followed as detailed below. 

14. No outside alcohol will be permitted. Non-alcoholic beverages will be allowed. 

Cleanliness and Safety Rules:

This event will be exempt from health department permits, which means an inspector will not individually inspect your cooking space. However, it is your responsibility to practice safe food handling and use common sense. The following rules will also apply:

 1. Cleanliness of the cooks, assistant cooks and work space is mandatory.

 2. You must keep your cooking area clean and collect all trash before leaving.

 3. Shirt and shoes must be worn at all times.

 4. No use of tobacco products while handling the meat.

 5. Loose hair must be pulled back or confined to a hat.

 6. Proper use of disposable food safe gloves shall be used at all times when 

handling food products, raw or cooked. Gloves should be changed often.

 7. No pets or small animals are allowed in the cooking area.

Judging Procedures:

1. Scores will be based on Aroma, Appearance, Texture and Taste.

   1. Aroma: does it smell like barbeque

   2. Appearance: does each meat look like barbeque and does it have eye appeal.

   3. Texture: is the meat moist and is it cooked just right

   4. Taste: 1) how the smoke tastes, 2) how the spices tastes, 3) the overall palate appeal of the meat and spice combination

2.  Judging will be done by preliminary. Amount of judges for tasting will be decided according to the number of judges.

3. Judging will be accomplished using separate phases:Preliminary, Semi-Finals and Final table. 

4. In the event of a tie, the winning team will be picked by random drawing among the tied entries. Decisions of the judges are final. Violation of any rules or regulations may result in a team being disqualified.

5. The final scores for all teams will be provided, after the award show.