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Anahuac Area Chamber of Commerce

Feathers, Fins, & Fur BBQ & Wild Game Cook-Off

January 14 & 15, 2022

 

BBQ & Wild Game Cook-Off Rules & Basic Information

  • Various categories are established as guidelines to ensure fair competition

    • Brisket, Chicken Wings, Dessert, Fish, Ribs, Venison, and Kid’s Choice

  • Each category is $25 to enter

  • Teams may enter more than one entry per category for an additional fee

  • Registration Deadline is Wednesday January 12, 2022

  • Participants are responsible for supplying all ingredients, cooking devices, tables, cookers, etc.

  • All participant areas must be self-supporting

  • Electricity will not be provided.  Teams must provide their own power source

  • Any fires must be in containers/pits; not on the ground.  The digging of cooking holes is forbidden, and will not be permitted

  • Move in and Registration will start at 3p.m. on Friday  (01/14/22)

  • If you are moving in Saturday (01/15/22) Registration will begin at 8a.m.

  • Any complaints or problems from the cooking teams are to be reported to the committee

  • Fighting and/or disorderly conduct will not be permitted, under any circumstances, and will result in disqualification.  If a team(s) is disqualified, they will forfeit their entry fee

  • Brisket, Chicken Wings, Dessert, Fish, Ribs, Venison, and Kid’s Choice entry sampling is permitted AFTER the judges have received all entries

  • The Anahuac Area Chamber of Commerce is not responsible for any accidents, theft, of damages.

  • The Cook-Off Committee reserves the right to make additional regulations as situations warrant

  • All entries must be prepared on the contest grounds from start to finish

  • THIS COOK-OFF IS ON THE HONOR SYSTEM

  • All entries must be submitted to the judges in the designated containers provided by the Cook-Off Committee.

  • Placing decisions of the judges are final

  • ALL ENTRY PORTIONS SHOULD BE ADEQUATE FOR THE TASTING OF (7) JUDGES

 

Set up & Tear Down

  • Each participant is responsible for finding a cook space at the contest site (Ft. Anahuac Park), and responsible for their own equipment and stand supplies

  • Teams are responsible for the clean up of their area.

    • Hot coals and ashes should never be disposed of in trash receptacles or on the ground

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CATEGORY: Wings

  • The “Wings” competition is limited to CHICKEN Wings

  • Both Wing and Drum parts may be submitted for judging

  • Wings may be prepared in any manner you choose

  • Wings may be sauced and/or seasoned with your team’s choice of recipe

  • Please do not submit (to the judges) extra garnishes or additional sauces independent from your recipe for dipping (which include but are not limited to ranch, bleu cheese, celery, carrots, etc)

  • Entries must be submitted in the container provided by the cook-off committee.

  • Must submit enough samples for 12 judges

  • The preparation period will be from registration (7:00a.m.-

  • This cook-off is on the honor system

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CATEGORY: Desserts

  • Your dessert must include BACON!

  • You may enter the dessert of your choice- this is an open category for all entries.

  • Desserts must be prepared (start to finish) onsite

  • Entries cannot be store bought

  • Entries must be submitted in the container provided by the cook-off committee.

  • Garnishes ARE allowed, and long as they fit within the confines of the designated container provided.

  • Judges can cut and divide entry as they taste.

  • Must submit enough samples for 10 judges

  • The preparation period will be from registration (7:00a.m.-

  • This cook-off is on the honor system.

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CATEGORY: Fish

  • Fish may be submitted by any manner of preparation your team chooses

  • Sauce will be permitted served on entry, but no extra sauces can be in the provided container

  • No garnish can be submitted with entry

  • Entries must be submitted in the container provided by the cook-off committee

  • Must submit enough samples for 10 judges

  • The preparation period will be from registration (7:00a.m-

  • This cook-off in on the honor system.

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CATEGORY: Ribs

  • Ribs are to be of the PORK SPARE RIB variety

  • No baby back ribs will be allowed

  • Raw meat only! All food and foodstuff must be started and completed on the contest grounds.

  • No pre-seasoned or pre-marinated meat will be allowed.

  • Pork spare rib are to be turned in:

    • Cut up individually

    • Bone- in

    • Top up, laying parallel to hinge

      • “St. Louis” cut is acceptable

  • No sauce or garnish can be submitted with entry

  • Entries must be submitted in the container provided by the cook-off committee.

  • Must submit enough samples for 10 judges

  • The preparation period will be from registration (7:00a.m.-

  • This cook-off is on the honor system.

 

CATEGORY: Venison

  • Venison may be submitted by any manner of preparation your team chooses

  • Venison may be of any venison variety, to include but not limited to White Tail, Axis, and Elk.

  • Sauce will be permitted served on entry, but no extra sauces can be in the provided container

  • No garnish can be submitted with entry

  • Entries must be submitted in the container provided by the cook-off committee.

  • Must submit enough samples for 10 judges

  • The preparation period will be from registration (7:00a.m-

  • This cook-off is on the honor system.

 

CATEGORY: Brisket

  • Brisket will be prepared via BBQ Pit

  • One “Show” Piece may be placed in your entry, with all other pieces being cut in half for sampling

  • No sauces can be in the provided container

  • No garnish can be submitted with entry

  • Entries must be submitted in the container provided by the cook-off committee.

  • Must submit enough samples for 10 judges

  • The preparation period will be from registration (7:00a.m-

  • This cook-off is on the honor system.

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CATEGORY: KID’S CHOICE

  • This category is open for KIDS ONLY! Kids are defined as school age children from Kindergarten to Seniors in High School.

  • Entries are their choice. Kid Contestants are to prepare 100% of the entry for judging

  • Adults may assist minimally with open flame, cutting and chopping only!

  • Entries must be submitted in the container provided by the cook-off committee.

  • Must submit enough samples for 10 judges

  • The preparation period will be from registration (7:00a.m-

  • This cook-off is on the honor system.

 

Judging and Awards

  • Chicken, Desserts, Fish, Ribs, Brisket, Kids Choice, and Venison will be judged on Aroma, Appearance, Consistency, Creativity, and Taste.  The winning entry will rate well in all these criteria.

  • To ensure confidentiality and impartiality during the judging process, each participant will be assigned and given an official sample tray with their anonymous, yet corresponding number covered on the bottom.

  • The decision of the judges are final.  All contestants will participate at their own risk.

  • Results will be announced at approximately 5pm

  • 1st, 2nd, and 3rd place will be announced in each category.

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