IBCA Sanctioned
Bar-B-Que Cook-Off
Bee County Family Fall Fest
October 5, 2002 (Registration on 4th)

RULES & REGULATIONS
Entry Form in PDF

Categories:           
   Brisket, Pork Spare Ribs, ½ Chicken Fully Jointed
Entry Fee:          
  $85.00 for all three categories
  $35.00 for each individual category
  $  5.00      Jackpot Beans – Winner takes all!

Awards:           
  Trophies          
    1^st – 3^rd   Bar-B-Que - Brisket, Pork Spare Ribs, and ½ Chicken Fully Jointed
    1^st – 3^rd   Showmanship
    Trophy  Overall Champion Bar-B-Que Winner

Check-in:           
    Friday, October 4^th at 2 pm for all entries.

Meeting:          
     Head Cooks – Saturday, October 5^th at 9 am, location TBA.

NO ELECTRICAL HOOK-UPS AVAILABLE

A portion of the Proceeds will be donated to the Goliad Heritage Council Send Entry Form with Fees (Check or Money Order) to:
   GOLIAD HERITAGE COUNCIL
   PO Box 1296
   Goliad, Texas 77963
   361-645-8577
   www.texasranchheritagedays.com

Sponsored by:
    BEE COUNTY CHAMBER OF COMMERCE
    PO Box 4099
    1705 N. St. Mary’s
    Beeville, Texas 78104
    361-358-3267  Fax 361-358-3966
    www.Beeville.Net/Chamber 

RULES & REGULATIONS

Any and all meat and/or meats that may be entered into judging will be cooked from scratch within the constraints of the event.

Pre-cooking, marinating, etc. will not be allowed before head cook registering and meat inspection for the cook-off as defined by the cook-off promoter.

Cooks are to prepare and cook in as sanitary manner as possible. Cooking conditions are subject to inspection by judging committee.

IBCA recognizes only one entry (one chief cook) can cook on a given BBQ pit. Multiple entries in the same category by the same cook will NOT be allowed and multiple entries from the same piece of meat shall NOT be allowed. It will be the responsibility of the promoter to monitor entries.

IBCA further recognizes that open fire; ground pits are used in some areas. It is in the interest of all parties concerned, i.e., promoters, cooks, spectators, et al, that a safety barrier be placed around said open fire pits.

Meat categories are left to the promoter’s discretion. IBCA will suggest the standards used by most cook-offs.

• 1/2 Chicken - fully jointed split chicken ( with breast & thigh)

• Pork SPARE Ribs - 7 Individual ribs (bones-in)

• Brisket - 7 full width slices of brisket approx. 1/4" to 3/8" thick

BASED ON THE NUMBER OF COOKS, TURN-IN QUANTITIES ARE SUBJECT TO CHANGE.

NO GARNISH OR SAUCE is allowed in the tray at turn-in. You may cook with sauce but it cannot be ladled onto the meat at turn-in.

IBCA requires that the secret, double number system be used. One ticket attached firmly to the lid of the judging tray. The matching ticket must be retained by the cook until award numbers are announced. Head cooks must sign back of ticket, in ink, when judging trays are issued.

IBCA judging will be final.

Turn – In Times              
   Beans                           11:00 AM
   Chicken                         12:30 PM
   Pork Spare Ribs               4:30 PM
   Brisket                                       3:30 PM

Announcements              4:30 – 6:00 PM

Promoter and cook-off officials will not be held responsible for accidents, theft, or any mishaps.

Head Cooks Responsibilities-

• Provide booths, tents, and all necessary cooking items; including but not limited to utensils, pots, burners, etc.

• Keeping contest area clean during the event and leaving it clean following the event.

• Conduct of his/her team members and guests.

• Excessive use of alcoholic beverages in the contest area. Possession of alcoholic beverages in violation with the Texas Beverage Code by a member or guest of a contestant will be grounds for disqualification. Under no circumstances are alcoholic beverages to be distributed or sold to the public by contestants.

• Attending Head Cooks meeting on Saturday, October 5^th at 9 am. Location TBA.

Committee Chairman and Head Judge reserves the right to additional regulations as situations may warrant.

www.ibcabbq.org