1st Annual Roxton Chili Cook-off
(Benefitting The Roxton Fireworks Show) 1st Annual Chili Cook-Off
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- True chili is defined by the International Chili Society 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 spaghetti which are strictly forbidden.
- 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-off. 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.
- The cooking period will be 8 AM until 12 noon. Judging will begin at 12:30 and serving to the public will begin at 12 noon.
- A representative of the sponsoring organization shall conduct a contestants meeting, at which time final instructions are to be given and questions answered, no later than 7:45 AM.
- Contestants are responsible for supplying everything needed to cook their chili. The Health Department requires each cook to have a gallon of water, soap or hand sanitizer and a bucket for hand washing.
- Contestants are permitted to set up their equipment, decorations and other facilities anytime after 7:00 AM on the day of the cook-off.
- Each contestant must cook a minimum of 5 gallons of chili. If any team desires to prepare more, it is encouraged. Remember, proceeds benefit The Roxton Fireworks Show on the 4th of July.
- 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 contestant 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. At the option of the Chief Judge, each contestant may be required to cover their number on the bottom of the container with non-transparent tape prior to giving the bowl to the collector or delivering it to the judging area.
- Not more than one quart of each contestant’s chili will be collected at the end of the cooking period for purposes of judging.
- The decision of the Judges shall be final.
- Trophies will be awarded to 1st, 2nd, and 3rd place finishers.
- All teams will be responsible for cleanup of their booth area after judging is completed. Trash receptacles will be provided.
- All teams must have a tent.
- Bowls, spoons, napkins etc. will be provided by MGT.
- No Chili shall be given away until noon after judging has begun.
1st Annual Roxton Chili Cook-off
Date and Time
Saturday Apr 6, 2013
Saturday, April 6th, 2013 Entry fee is $75.00 per team
Due on or before March 30th
Late Registration is $100 per team
Please make checks payable to:
Roxton Volunteer Fire Department
Memo: Fireworks
Please call 903-517-6506, 903-517-2520
903-505-9579 or 903-495-5225
Location
Downtown Roxton, Texas
