KEN FOVARGUE PARK -2255 Trane Rd ENTRY FEE: $30.00 Payable to: BHC Recreaon Saturday, September 4th -11AM-6PM REGISTRATION Team Name:______________________________________________________ Head Cooker:_____________________________________________________ Cell Phone #: _____________________________________________________ Phone #: _________________________________________________________ Mailing Address: _________________________________________________ City: __________________________________ State:_____ Zip: ___________ Email:_____________________________________________________________ I have read and understand the cook-off rules. I agree that our team will be re- sponsible for the set-up and clean-up of cook area. Signed: ____________________________________________________ Date: ___________________ Received by: _______________________________________________ Date:___________________ Paid: Cash Check #:____________ CC #: _________________________ Exp: _____ PRIZES 1st Place- $500.00 Cash Prize, Trophy & Bragging Rights 2nd Place- $300.00 Cash Prize 3rd Place- $200.00 Cash Prize People’s Choice-Trophy & Bragging Rights Email completed forms to Debbie Hendren [email protected]. or drop off at 2285 Trane Rd. Questions? Call Debbie Hendren at 928-763-9400 ext. 8188 or Kara Kaplan at 928-234-7388.
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KEN FOVARGUE PARK -2255 Trane Rd
ENTRY FEE: $30.00
Payable to: BHC Recreation
Saturday, September 4th -11AM-6PM
REGISTRATION
Team Name:______________________________________________________ Head Cooker:_____________________________________________________ Cell Phone #: _____________________________________________________ Phone #: _________________________________________________________ Mailing Address: _________________________________________________ City: __________________________________ State:_____ Zip: ___________ Email:_____________________________________________________________
I have read and understand the cook-off rules. I agree that our team will be re-sponsible for the set-up and clean-up of cook area.
Signed: ____________________________________________________ Date: ___________________ Received by: _______________________________________________ Date:___________________ Paid: Cash Check #:____________ CC #: _________________________ Exp: _____
Email completed forms to Debbie Hendren [email protected]. or drop off at 2285 Trane Rd.
Questions? Call Debbie Hendren at 928-763-9400 ext. 8188 or Kara Kaplan at 928-234-7388.
The following are to be adhered to by Cook-Off Chairperson, Cooks and/or Assistants.
Saturday, September 4th -11AM-6PM
1. True chili is defined as any kind of meat, or combination of meats, cooked with chili peppers, various other spices, and other ingredients with the exception of items such as beans or spa-ghetti which are strictly forbidden.
2. No ingredient may be pre-cooked or treated in any way prior to the preparation period which will begin approximately one hour prior to the commencement of the official cook. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and/or mixing of spices. Meat may be pre-cut or ground but not treated in any way. All other ingredients must be chopped or prepared during the preparation period.
3. The cooking period will be 4 hours, the exact starting and ending of the cooking will be an-nounced. Cooking during the entire cooking period is at the sole discretion of the contestant.
4. A representative of the sponsoring organization shall conduct a contestant meeting, at which time final instructions are to be given and questions answered, no later than hour prior to the official starting of the cook-off.
5. If anyone other than the assistants, who have been identified to the cook-off chairman prior to the cook-off, assistants the contestant, in any manner whatsoever during the period of time after the contestants meeting and the end of the cooking period, the contestants shall be sub-ject to disqualification.
6. Contestants are responsible for supplying all of their own cooking utensils, etc. The sponsor of the cook-off will provide the area for each contestant.
7. Contestants are permitted to set up their equipment, decorations and other facilities anytime after 8:00am on the day of the cook-off.
8. Each Contestant must cook a minimum of 2 quarts of chili. Contestants are permitted to pre-pare only 1 pot of competition chili which may be submitted for judging. If they desire to pre-pare additional pots for public tasting, such pots must contain beans or spaghetti.
9. Each contestant will be assigned a contestant’s number by the Chief Scorekeeper and be given a container in which their chili will be collected at the time of the official judging. Each con-testant should verify that the number on the bottom of their container is the same as their contestant’s number assigned to them by the Chief Scorekeeper.
10. Not more than one quart of each contestant’s chili will be collected at the end of the cooking period for purposes of judging.
11. All contestants who have special requirements or who plan to arrive by a special vehicle (i.e. decorated cars or trucks, hot air balloons or parachutes) are asked to notify the sponsors at least 3 days in advance so that adequate crowd control procedure may be use.
