Welcome: Chili BBQ Cookoff
Outta Control Cookers
 April 22, 2006  7:00 p.m.
El Franco Lee Park 9400 Hall Rd, Houston, TX
World-Class BBQ Drinks and Music
 We were the ones with the  20x60 foot Red Tent!!!!!!
 Scan Down below the ads for 50 Fun Photos and wait for the full  page to load.
To Post Memories of your Cooking Party Free Just  Click: E-mail me
 Brian Nelson, Houston   713-467-3025

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Welcome: Chili Cookoff
Outta Control Cookers
 April 22, 2006  7:00 p.m.
Ele Franco Lee Park
9400 Hall Rd, Houston, TX
World-Class BBQ
Drinks and Music
 We were the ones with the  20x60 foot Red Tent!!!!!!
 Scan Down For Fun Photos
 To Post Memories of your Cooking Party Free Just  Click: E-mail me
 Brian Nelson, Houston Webpage Marketing Consultant 713-467-3025  

1 Click on the photo for a super size view or printable copy.


Bret Galiford From Green Electric Who Invited me to this Event/


Check out these cool "Outta Control" Cookers Aprons.
2 Click on the photo for a super size view or printable copy.


One of the Great Cooks.


Old Glory Flies for Us.
3 Click on the photo for a super size view or printable copy.


I love my dog.
4 Click on the photo for a super size view or printable copy.


Waltz Time
5 Click on the photo for a super size view or printable copy.


Brian's Wife Rosemary Enjoyed the Margaritas.


6 Click on the photo for a super size view or printable copy.

Yes a Big Thank you to All our Sponsors

All Star License
Southwest Airlines
Rudy Fabre Partnerships
A+ Mechanical
Malta Construction
Mexico Lindo Bar & Grill
Las Hacienda's
Little John's Interiors
Menials Hair Center
Drywall Concepts

Green Electric
Architectural Design
D J Xpress
George & Lita Mata
Heights Builders
Arrowmont Construction
Unicorn Design
Atkinson Construction
Mata's Floors
Gaona Marine Supply

 

 


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I usually don't wear hats but this seemed to fit the occasion


I am ready to Party. Bring on the girls.
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Boy, do I love to fix Margaritas.


What do you think of my beautiful decoration.
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Our parent brought us and we had a great time together.


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Hi Friends,
Thnks for coming to this page of memory photos of a fun time event.  If you have additional information  or photos for this page send it to me by e-mail. Click Here. I will add it for others  to see FREE!  

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Brian Nelson  713-467-3025.

Scan Up and Down for More Photos.

 

  

 


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RULES AND GUIDELINES FOR
The 2002 BBQ Cookoff

Unable to locate rules for 2006. They may be the same.

RULES AND GUIDELINES FOR
 THE NATIONAL CHAMPIONSHIP BARBECUE COOKOFF, INC. 
2002

1. This  information is for an event  that was  sanctioned by the Lone Star Barbecue Society (LSBS) with all rules for judging as written by that organization.  EACH COOKOFF WILL HAVE ITS OWN RULES.

2. A contestant or team consists of one chief cook and no more than four assistants. Contestants may check into the Barbecue Cookoff Grounds beginning at 8:00 A.M. Friday, August 23, 2002, but MUST be in place by 12:00 midnight on Friday, August 23, 2002 - but please try to arrive by 10:00 P.M.

3. Categories for the 2002 National Championship Barbecue Cookoff are as follows:

  • BEEF BRISKET
     
  • ONE HALF CHICKEN (No Cornish Game Hens)
    Turn in two (2) each halves of a whole fully jointed chicken (each half must have leg, thigh, wing & breast portion)
  • PORK SPARE RIBS (SLAB) (NO Country Style, Baby Back or Loin Back)
    Turn in nine (9) full ribs, cut apart
  • PORK SHOULDER or BUTT
    Turn in 1½ cups shredded pork (NO CHUNKS) (¾ to 1 pound total weight)

 COOKED ON SITE: All meat will be brought to the site RAW. No pre-marinating, pre-soaking or pre-spicing before meat is inspected. Promoters have established an official START TIME as Friday, August 23, 2002 at 5:00 P.M.

SAUCE: You may COOK with sauce but DO NOT add sauce, marinade, sop, or juice to meat or container once the meat is prepared for turn-in. Aluminum foil will be provided when cook signs in for his/her tray. Use this foil ONLY. Meat is to be placed on the foil for turn-in. DO NOT fold foil over meat or mark the foil in any manner. NO garnishing or markers or sauce allowed.

4. Cooks are to prepare and cook barbecue in as sanitary a manner as possible. Cooking conditions are subject to inspection by the NATIONAL CHAMPIONSHIP BARBECUE COMMITTEE and/or County and State Health Inspectors. Conditions found to be unsanitary will be grounds for disqualification from this cookoff. Fire must be wood or wood substance. NO gas or electric fires are allowed. No holes, open fires, or dug pits will be allowed. However, a burn-down barrel will be allowed but MUST have some type of safety barrier placed across the top and around the sides of the barrel. Precautions MUST be made to prevent fire threat.

5. All contest meat will be inspected as you check in or when you are taken to your site by National Championship Cookoff officials. The Cookoff official will present you with an official LSBS form, signed off by the official. You will take this form to a designated location in the Cookoff Area where you will receive and sign for your trays and foil. Trays may be picked up during the following hours:

2:00 p.m. - 4:00 p.m.

8:00 p.m. - 10:00 p.m.

If you arrive after 10:00 p.m. you may pick up trays after the cooks meeting on Saturday.

6. JUDGING: Contest meats will be judged on Saturday, August 24, 2002. Contest meats must be delivered to the designated turn-in point located in the cookoff area. Attend the Cooks Meeting at 8:00 A.M. Saturday at the designated cookoff area for explanations of the rules, any additional instructions and confirmation of turn-in times listed below.

CHICKEN: 10:50 A.M. to 11:10 A.M. for judging at 11:15 A.M.

PORK SPARE RIBS: 12:20 P.M. to 12:40 P.M. for judging at 12:45 P.M.

PORK SHOULDER or BUTT: 1:50 P.M. to 2:10 P.M. for judging at 2:15 P.M.

BEEF BRISKET: 3:20 P.M. to 3:40 P.M. for judging at 3:45 P.M.

THE OFFICIAL TIME WILL BE THAT ONE AS KEPT BY THE LSBS HEAD JUDGE
& HER DESIGNATED REPRESENTATIVE.

WINNERS WILL BE ANNOUNCED AT 5:30 P.M.

DOUBLE BLIND JUDGING: You will receive 3 foam trays and 1 aluminum tray (for chicken) w/lid. Each of these trays will have a double matched theater ticket which has been affixed to the tray with masking tape. The Chief Cook only will sign the back of the ticket on each tray. The Chief Cook is responsible for removing and keeping in a safe place the signed ticket. You MUST present this signed ticket to claim any prize when the winning tickets are announced at the award ceremony.

All cooking teams will be judged for Best Rig and Best Decorated Layout in this National Championship Barbecue Cookoff; prize money for 1st place, 2nd and 3rd place plaques.

Any nudity, lewdness, or any form of vulgarity will NOT be allowed. NO pyrotechnics or explosives are allowed. Any intentional use of the above by a team will result in disqualification, removal from grounds and possible elimination from any future National Championship Barbecue Cookoffs!

NO POINTS WILL BE AWARDED TOWARD OVERALL CHAMPIONSHIP FOR BEST RIG OR BEST DECORATED LAYOUT.

Music Bands, and/or sound equipment within your team area is allowed. HOWEVER, excessive loud music and/or sounds which interfere with announcements, schedules live bands and entertainment on stage, or which intrude upon or interfere with the comfort of fellow contestants will NOT BE ALLOWED NOR TOLERATED. Offenders will receive no more than 3 warnings from either the Barbecue Chairman, Director, Vice-Chairman, or Security Vice-Chairman, and non-compliance will be grounds for disqualification from the Cookoff and expulsion from the Barbecue Cookoff Grounds.

QUIET TIME is 1:00 A.M. and will be strictly enforced.

Contest spaces of 30'x45' will be available for each team. All cooking facilities, rigs, props, or show articles must fit within your team's contest space. A Travel Trailer or Motor Home and one other vehicle will be allowed in the contest space. Other space provided for extra vehicles. Only vehicles with a current year National Championship Barbecue Cookoff window I.D. decal will be allowed in the cooking contest area.

The Chief Cook for each team will be responsible for the conduct of his team, guests, or invitees. As well, the Chief Cook will be responsible for his team's compliance with the rules and regulations herein set forth. EXCESSIVE USE of alcoholic beverages will be grounds for disqualification. No public display of alcoholic beverage consumption is allowed. Contestants must not give, offer, sell, or donate alcoholic beverages to the general public. Teams will not offer Barbecue for SALE. Any offensive conduct will be grounds for disqualification from the Cookoff and expulsion from the Barbecue Cookoff Grounds.

THE BARBECUE COOKOFF CHAIRMAN AND LSBS HEAD JUDGE RESERVE THE RIGHT TO MAKE ADDITIONAL RULES AND REGULATIONS AS THE SITUATIONS WARRANT. DECISIONS OF THE BARBECUE COOKOFF CHAIRMAN AND LSBS HEAD JUDGE ARE FINAL.

The National Championship Barbecue Cookoff, Inc., its members, or directors will not be held responsible for theft or damage to equipment, or bodily injury of any kind.

Animal(s) of any kind WILL NOT BE PERMITTED in any contestant's contest space, nor will any animal(s) be permitted on the Barbecue Cookoff Grounds, EXCEPT for seeing-eye dogs.

Under no conditions or circumstances will any contestant, or family of contestants, or guest, or public be allowed to bring golf carts, motor vehicles, motorcycles, three or four wheelers, bicycles, or any type of transportation into the cookoff area, except wheelchairs or apparatus for the handicapped. PLEASE NOTIFY IN ADVANCE IF YOU PLAN TO USE A HANDICAP APPARATUS.

No motor vehicle will be allowed to enter or exit the cookoff area after 12:00 midnight, Friday.

Friday night complimentary Fish Fry for cooking teams starting at 5:00 P.M.

Awards deleted for brevity and application.

Participating teams may use and serve any type of meat(s), this does not need to be the same as is being prepared for competition. Size and amount will be determined by the individual team. Taste tickets (votes) will be collected in containers provided by the cookoff. Containers must be prominently displayed by each team from noon til 3:00 P.M. at which time the containers must be delivered by the cooking team to the designated location for meat turn-in. Votes will be counted and will be announced at 5:30 P.M. PARTICIPATION IS STRICTLY VOLUNTARY! You must register for this event when you check in!

SHOWMANSHIP ENTRY FORM TO BE TURNED IN WITH OFFICIAL ENTRY FORM

SHOWMANSHIP BAND/SKIT MUST BE ORIGINAL

SHOWMANSHIP ENTRY FORM

TO BE TURNED IN WITH OFFICIAL ENTRY FORM

To be judged for Showmanship the Form attached to your official rules sheet has to be completed.  An official rules sheet will be given to you when you sign in at the front gate.  You can also download a sheet below.

SHOWMANSHIP BAND/SKIT MUST BE ORIGINAL

***************

All teams will be judged for Best Decorated Layout and Best Rig.

No Entry Form necessary.

Deep in the Heart of Texas
A Chili Cookoff
Ron in Terlingua at the:
World Chili Championship

 


by Ron Duckworth

A Texas chili cookoff can be as much fun as one person can stand. There's usually so much going on it's hard to take it all in. Besides the cookoff there's music and contests of all sorts and even other cookoffs to check out. That's why these things can run 2-3 days. Anyone and everyone comes to a Texas chili cookoff. Chili cookoffs are a very popular in Texas and are a major form of family entertainment. Before the main event there may be cookoffs and competitions for the best barbecue, brisket, salsa or dessert. The chili cooking teams are judged not only for the quality of their chili product but also on presentation which many times means a pretty good show. (Years ago for example there was a group that dressed up in 50s garb, sang oldies and called their brew Doo-wop Chili.)

In a sanctioned cookoff the chili must be prepared and cooked on site. Some events provide a table, set up under a tent but no electricity or water. You must provide all cooking tools, utensils and ingredients. The competition can be fierce.

The official chili sanctioning body in Texas is the Chili Appreciation Society International, CASI. CASI makes the rules. They award points to the best ten cookers and these points can qualify a team for the World Chili Championship held the first Saturday of November in the dusty ghost town of Terlingua. It's important to note that CASI is a not-for-profit organization and all proceeds from one of their sanctioned event go to local charities.

There is only one kind of chili recognized by CASI: Texas red. No fillers are allowed, or as the rules state: "NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted." (In Texas putting beans in chili has replaced horse thievery as the number one hanging offense.)

Even with strict rules about content recipes can vary a great deal. The chili I cook is nothing like the chili my son cooks and we disagree on which is best. For the good of the family my son and I don't compete against each other. We don't want to jeopardize our relationship. And our chili recipes are secret known only to us and our wives.

Some of the most fun is the people watching. Just how much fun an event is going to be depends on who is throwing the shindig. Like, for instance, a cookoff sponsored by a Baptist church probably won't be as exciting as, say, one thrown by a radio station or a Texas singer. A guaranteed good time is when the cookout is connected with a birthday party especially if the guest of honor is a Texas singer and double special if that singer has 3 names (Robert Earl Keen, Gary P. Nunn, Larry Joe Walker, Jerry Jeff Walker, etc). If this is the case you might want to get a physical and check your insurance policy before attending.

Pointers and suggestions to aid in optimizing the total chili cookoff experience.

1. Arrive in pickup truck, the bigger the better. If you don't have one borrow one. You may substitute an SUV if it is the size of a small house, get 3-7 miles to the gallon and made in the USofA. What ever you drive, it must have a tailgate.

2. Ice chests. The more and the bigger the better. These should be filled with beer and ice and no more than 4-5 soft drinks and these should be Dr Peppers preferably bottled in Dublin, Texas.

3. Beer and how much. Preferably Lone Star and/or Shiner. No imported beer unless it's from Mexico. Best rule of thumb is two cases per cookoff day. In case of a beer emergency, you'll want to be able to share with a fellow in need.

4. Food. White bread, baloney, American cheese and mustard and a half dozen onions should do if you're planning full serious meals; a couple of bags of pigskins (the hot kind) if your just going to snack. You'll also need coffee and a pint of Wild Turkey or bottle of tequila to cut the dust out of your mouth in the morning.

5. Camping gear. You'll want to stay for the whole cookoff so plan to stay at least one, possibly two nights. Gear should include a sleeping bag, a gas stove, flashlight and a coffee pot. Tents are too much trouble. Typically you'll throw your sleeping bag into the bed of the truck and crash there. And don't worry about rain. It almost never rains.

6. Lawn chairs. At least two, any style.

7. Tables are optional. That's what a tailgate for.

8. A Texas flag or two.

It's also important to know what to wear. Dress for comfort. Blue jeans are always acceptable and, in warm weather, shorts. Sandals, sneakers or hiking boots work for footwear. Or you can go barefoot. A ball cap with some sort of logo is also acceptable. The logo should be for a beer brand, a tractor brand or a football team (high school or professional). T shirts of any type with any logo or picture on front works. All shirts should have sleeves of some sort or someone might mistake you for a redneck and they won't share their beer and pig skins (the hot kind) which could be hazardous in case of a beer or food emergency. And that's how fights get started.

For women it's the same as above but tighter and shorter. (Note: if you are going to go "western' with the a cowboy hat, jeans, pearl snap shirt, boots and a dinner plate-size belt buckle then you'd better be ready to defend your cowboyness. Failing to do so is how fights get started. Most Texans don't dress like that anyways.)

Don't worry about your Yankee accent. At cookoffs everyone's welcome and everybody's equal. And please don't try to talk Texan. You won't fool anyone and that's how fights get started.

Dropping names is a good way to make friends and influence folks at a cookoff. Willie Nelson, George Jones and Bob Wills are good names to throw down. Don't ever mention Nashville. That's how fights get started.

And don't discuss politics. You might get a hold of a Yeller Dog Democrat and they're kinda touchy these days.

Most importantly eat as much chili as you are able and have as much fun as possible.

About Ron: "I've lived most of my life in Texas with the exception of a short stint living, working and studying in Europe. I'm the father of two and the grandfather of three. My favorite thing to do is wander around Texas seeing the sights, meeting the people and enjoying the varieties of it all."

 

To read more about the variety of cooking in Texas, from chili and BBQ to Tex-Mex, we recommend Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison click for review

Chili Recipes:


BBB 2/2

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Welcome:
 Chili BBQ Cookoff
Outta Control Cookers
 April 22, 2006  7:00 p.m.
El Franco Lee Park
9400 Hall Rd, Houston, TX
World-Class BBQ
Drinks and Music
 We were the ones with the  20x60 foot Red Tent!!!!!!
 Scan Up For Fun Photos
 To Post Memories of your Cooking Party Free Just  Click: E-mail me
 Brian Nelson, Houston Webpage Marketing Consultant 713-467-3025  

You are at http://www.IdeaPhotos.com/Chili-Cookoff/Outta-Control-Cookers.html   ud 08/28/2009 04:22 PM -0500 Bookmark this page now!