Rules & Regulations
RIB COOK-OFF & BBQ SAUCE COMPETITION OVERVIEW
The Stetson Helotes “Rib Cook-off Competition” and “BBQ Sauce Competition” will be held Sunday, May 26th, 2024 starting at 9:00 am and ending at 4:00 pm. The inspection will start at 9am, and the cooking can start promptly after inspection.
ELIGIBILITY
In order to enter the Contest or win a prize in this Contest, the Entrant (or parent/legal guardian if Entrant is a minor) must comply fully with these Official Rules, and by entering agrees to be bound by these Official Rules and the decisions of Stetson Helotes, whose decisions shall be binding and final in all respects.
HOW TO OBTAIN AN ENTRY FORM AND ENTER THE CONTEST
Each team must complete an entry form. The Entry Form is available at two of our locations (The Stetson Bar & Stetson Helotes) and must be completed and turned in by 05/24/24 Friday 11pm. The Stetson Bar is open 12pm-2am everyday and located at 7350 Tezel Rd. Stetson Helotes is open 2pm-2am everyday and located at 11881 Bandera Rd. You can collect and turn in the entry form to the bartender/staff member. No Entry Forms will be accepted after the Entry Deadline.
CONTEST ENTRY FEE
$75.00 per team for the Rib Cook Off Competition. $5.00 per team for the BBQ Sauce Competition. All entry fees must be made with cash. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.
CONTEST RULES
Event Date: Sunday, May 26th, 2024
Event Location: Stetson Helotes, 11881 Bandera Rd, Helotes, TX 78023
1) Rib Cook-off Schedule:
- 8:00am Site set up (first come, first served)
- 9:00am Inspection
- 10:00am Cooking starts (or promptly after inspection)
- 4:00pm Cooking ends/ turn in 4:10pm sharp
1a) Rib Cook-off Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook deems necessary. The chief cook will be responsible for the conduct and behavior of team members and guests.
3. Each team is to provide a grill/cooker that will be used exclusively by that team. Wood, charcoal, gas/ propane, smoker type barbeques are allowed. Contestants may not dig pits, and fires are not allowed on the ground.
4. Each team is responsible to provide ALL of their own ribs and supplies; including pop up tents, tables, chairs, utensils, ingredients and supplies needed to practice responsible food handling practices.
6. Two racks of ribs will be required to cook, minimum. You will be turning in 12 bones.
7. Type of ribs - St Louis style pork ribs.
8. All ribs that are entered into judging will be cooked from scratch within the constraints of the event. Pre-cooking, pre-marinating, pre-trimming will NOT be allowed either on or off the cook site prior to start of the cook-off as defined by the cook-off promoter. Meat may NOT be seasoned or marinated prior to the cook-off. Ribs need to stay in their original SEALED package during inspection. Ribs from the butcher will NOT be accepted.
9. Ribs may be seasoned, and cooked in a manner you feel will deliver a competitive
product in the time allowed.
10. If you choose to use a sauce for the ribs, sauce has to be made on site.
11. Each team will place twelve (12) individually cut ribs in your “turn-in” box. The “turn-in” box will be provided by event staff. No marking, bending tabs, or any identifying marks of any kind are permitted on or in the “turn-in” boxes or they will be disqualified.
12. No marking or sculpting of the meat in the “turn-in” box will be tolerated. No garnish, side sauce containers or any other foreign objects such as foil, toothpicks or skewers are allowed in the “turn-in” box. Failure to comply with this rule will result in disqualification.
13. Safe food handling practices must be followed as detailed below.
14. NO OUTSIDE alcohol will be permitted at the premises. Team will be disqualified if bringing alcohol to the event. Non-alcoholic beverages will be allowed.
2) BBQ Sauce Schedule:
- 8:00am Site set up (first come, first served)
- 9:00am Inspection
-10:00am Cooking can start,or promptly after inspection
- 1:00pm Cooking ends/ turn in 1:10pm Sharp
2a) BBQ Sauce Competition Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook deems necessary. The chief cook will be responsible for the conduct and behavior of team members and guests.
3. Each team is to provide a grill/cooker that will be used exclusively by that team. Wood, charcoal, gas/ propane, smoker type barbeques are allowed. Contestants may not dig pits, and fires are not allowed on the ground.
4. Each team is responsible to provide ALL of their supplies; including pop
up tents, tables, chairs, utensils, ingredients and supplies needed to practice
responsible food handling practices.
6. Each team will be giving a 50mL Texas Ranger Blended Whiskey. They can choose between Peach flavor or Coconut Pecan flavor. Team will write down flavor of choice on the application.
7. All supplies that are entered into judging will be cooked from scratch within the constraints of the event.
8. Each team will be given a 2 oz “turn-in” cup. The “turn-in” cup will be provided by event staff. No marking, bending tabs, or any identifying marks of any kind are permitted on or in the “turn-in” cups or they will be disqualified.
9. No garnish or any other foreign objects such as foil, toothpicks or skewers are allowed in the “turn-in” cup. Failure to comply with this rule will result in disqualification.
10. Safe food handling practices must be followed as detailed below.
11. NO OUTSIDE alcohol will be permitted at the premises. Team will be disqualified if bringing alcohol to the event. Non-alcoholic beverages will be allowed.
Cleanliness and Safety Rules:
This event will be exempt from health department permits, which means an inspector will not individually inspect your cooking space. However, it is your responsibility to practice safe food handling and use common sense. The following rules will also apply:
1. Cleanliness of the cooks, assistant cooks and work space is mandatory.
2. You must keep your cooking area clean and collect all trash before leaving.
3. Shirt and shoes must be worn at all times.
4. No use of tobacco products while handling the meat.
5. Loose hair must be pulled back or confined to a hat.
6. Proper use of disposable food safe gloves shall be used at all times when
handling food products, raw or cooked. Gloves should be changed often.
7. No pets or small animals are allowed in the cooking area.
Judging Procedures:
2. The second place winning team will be awarded $700 cash.
3. The third place winning team will be awarded $500 cash
The Stetson Helotes “Rib Cook-off Competition” and “BBQ Sauce Competition” will be held Sunday, May 26th, 2024 starting at 9:00 am and ending at 4:00 pm. The inspection will start at 9am, and the cooking can start promptly after inspection.
- The Competition for the “Rib Cook-off” will end at 4:00pm and Entrants will have until 4:10pm sharp to turn in their entries to the officials table. Judging will then begin and awards will follow.
- The Competition for the “BB Sauce” will end at 1:00pm and Entrants will have until 1:10 pm sharp to turn in their entries to the officials table. Judging will then begin, and awards will follow.
- If you have any questions, you may contact the coordinator, Michelle Cazarin 210-781-6797
ELIGIBILITY
In order to enter the Contest or win a prize in this Contest, the Entrant (or parent/legal guardian if Entrant is a minor) must comply fully with these Official Rules, and by entering agrees to be bound by these Official Rules and the decisions of Stetson Helotes, whose decisions shall be binding and final in all respects.
HOW TO OBTAIN AN ENTRY FORM AND ENTER THE CONTEST
Each team must complete an entry form. The Entry Form is available at two of our locations (The Stetson Bar & Stetson Helotes) and must be completed and turned in by 05/24/24 Friday 11pm. The Stetson Bar is open 12pm-2am everyday and located at 7350 Tezel Rd. Stetson Helotes is open 2pm-2am everyday and located at 11881 Bandera Rd. You can collect and turn in the entry form to the bartender/staff member. No Entry Forms will be accepted after the Entry Deadline.
CONTEST ENTRY FEE
$75.00 per team for the Rib Cook Off Competition. $5.00 per team for the BBQ Sauce Competition. All entry fees must be made with cash. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.
CONTEST RULES
Event Date: Sunday, May 26th, 2024
Event Location: Stetson Helotes, 11881 Bandera Rd, Helotes, TX 78023
1) Rib Cook-off Schedule:
- 8:00am Site set up (first come, first served)
- 9:00am Inspection
- 10:00am Cooking starts (or promptly after inspection)
- 4:00pm Cooking ends/ turn in 4:10pm sharp
1a) Rib Cook-off Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook deems necessary. The chief cook will be responsible for the conduct and behavior of team members and guests.
3. Each team is to provide a grill/cooker that will be used exclusively by that team. Wood, charcoal, gas/ propane, smoker type barbeques are allowed. Contestants may not dig pits, and fires are not allowed on the ground.
4. Each team is responsible to provide ALL of their own ribs and supplies; including pop up tents, tables, chairs, utensils, ingredients and supplies needed to practice responsible food handling practices.
- Due to limited parking, we will only allow one tent per team. We will keep you updated if we can increase the amount of space used per team. It all depends on the amount of teams entered for the competition
- Teams will be having minimum two standard parking spaces to set up for their area
- After setting up, you will be asked to move and park your vehicle outside the blocked off parking spots. No vehicles will stay during the cook-off in the designated blocked off parking space.
6. Two racks of ribs will be required to cook, minimum. You will be turning in 12 bones.
7. Type of ribs - St Louis style pork ribs.
8. All ribs that are entered into judging will be cooked from scratch within the constraints of the event. Pre-cooking, pre-marinating, pre-trimming will NOT be allowed either on or off the cook site prior to start of the cook-off as defined by the cook-off promoter. Meat may NOT be seasoned or marinated prior to the cook-off. Ribs need to stay in their original SEALED package during inspection. Ribs from the butcher will NOT be accepted.
9. Ribs may be seasoned, and cooked in a manner you feel will deliver a competitive
product in the time allowed.
10. If you choose to use a sauce for the ribs, sauce has to be made on site.
- sauce must be cooked on ribs.
- No saucing or glazing after ribs come off pit.
11. Each team will place twelve (12) individually cut ribs in your “turn-in” box. The “turn-in” box will be provided by event staff. No marking, bending tabs, or any identifying marks of any kind are permitted on or in the “turn-in” boxes or they will be disqualified.
12. No marking or sculpting of the meat in the “turn-in” box will be tolerated. No garnish, side sauce containers or any other foreign objects such as foil, toothpicks or skewers are allowed in the “turn-in” box. Failure to comply with this rule will result in disqualification.
13. Safe food handling practices must be followed as detailed below.
14. NO OUTSIDE alcohol will be permitted at the premises. Team will be disqualified if bringing alcohol to the event. Non-alcoholic beverages will be allowed.
2) BBQ Sauce Schedule:
- 8:00am Site set up (first come, first served)
- 9:00am Inspection
-10:00am Cooking can start,or promptly after inspection
- 1:00pm Cooking ends/ turn in 1:10pm Sharp
2a) BBQ Sauce Competition Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook deems necessary. The chief cook will be responsible for the conduct and behavior of team members and guests.
3. Each team is to provide a grill/cooker that will be used exclusively by that team. Wood, charcoal, gas/ propane, smoker type barbeques are allowed. Contestants may not dig pits, and fires are not allowed on the ground.
4. Each team is responsible to provide ALL of their supplies; including pop
up tents, tables, chairs, utensils, ingredients and supplies needed to practice
responsible food handling practices.
- Due to limited parking, we will only allow one tent per team. We will keep you updated if we can increase the amount of space used per team. It all depends on the amount of teams entered for the competition
- After setting up, you will be asked to move and park your vehicle outside the blocked off parking spots. No vehicles will stay during the cook-off in the designated blocked off parking space.
6. Each team will be giving a 50mL Texas Ranger Blended Whiskey. They can choose between Peach flavor or Coconut Pecan flavor. Team will write down flavor of choice on the application.
7. All supplies that are entered into judging will be cooked from scratch within the constraints of the event.
8. Each team will be given a 2 oz “turn-in” cup. The “turn-in” cup will be provided by event staff. No marking, bending tabs, or any identifying marks of any kind are permitted on or in the “turn-in” cups or they will be disqualified.
9. No garnish or any other foreign objects such as foil, toothpicks or skewers are allowed in the “turn-in” cup. Failure to comply with this rule will result in disqualification.
10. Safe food handling practices must be followed as detailed below.
11. NO OUTSIDE alcohol will be permitted at the premises. Team will be disqualified if bringing alcohol to the event. Non-alcoholic beverages will be allowed.
Cleanliness and Safety Rules:
This event will be exempt from health department permits, which means an inspector will not individually inspect your cooking space. However, it is your responsibility to practice safe food handling and use common sense. The following rules will also apply:
1. Cleanliness of the cooks, assistant cooks and work space is mandatory.
2. You must keep your cooking area clean and collect all trash before leaving.
3. Shirt and shoes must be worn at all times.
4. No use of tobacco products while handling the meat.
5. Loose hair must be pulled back or confined to a hat.
6. Proper use of disposable food safe gloves shall be used at all times when
handling food products, raw or cooked. Gloves should be changed often.
7. No pets or small animals are allowed in the cooking area.
Judging Procedures:
- Scores will be based on Aroma, Appearance, Texture and Taste.
- Aroma: does it smell like barbeque
- Appearance: does each meat look like barbeque and does it have eye appeal.
- Texture: is the meat moist and is it cooked just right
- Taste: 1) how the smoke tastes, 2) how the spices tastes, 3) the overall palate appeal of the meat and spice combination
- Judging will be done in stages. Amount of judges for tasting will be decided according to the number of competitors.
- Judging will be accomplished using separate phases: Preliminary, Semi-Finals and Final table.
- In the event of a tie, the winning team will be picked by random drawing among the tied entries. Decisions of the judges are final. Violation of any rules or regulations may result in a team being disqualified.
- The final scores for all teams will be provided, after the award show.
- Rib Cook Off
- Three (3) prizes will be awarded in this Contest
2. The second place winning team will be awarded $700 cash.
3. The third place winning team will be awarded $500 cash
- BBQ Sauce
- The first place winning team will be awarded $50 cash.