Well it is cooking time again if you are in the Houston area and are looking for something to do this weekend check us out. I am hoping for a repeat performance of our last cook off but either way we are going to have a blast. Best of all we get to support a local charity. Pics to come this weekend. 11th ANNUAL BAR-B-Q COOK-OFF HOLY COMFORTER EPISCOPAL CHURCH SATURDAY, SEPTEMBER 3, 2011 11:00 AM-4:00 PM 2322 SPRING CYPRESS ROAD SPRING, TEXAS 77388 FAX: 281-651-0042 ENTRY: TROPHIES & % PAY BACK $100.00 (all meats) with 50% Pay Back 1st, 2nd, & 3rd Meat Categories $10.00 Jackpot Beans with 50% Pay Back for 1st Place 1st Beans $20.00 Open (No Desserts, No entry meats) with 50% 1st Open Pay Back for 1st Place ALSO TROPHIES FOR GRAND CHAMPION & RESERVE GRAND CHAMPION I.B.C.A. SANCTIONED CHECK IN: ANYTIME AFTER 9 AM ON FRIDAY, SEPTEMBER 2nd RULES & REGULATIONS Entry Fee: $100.00 with 50% pay back. Pay back will be distributed to 1st, 2nd, & 3rd place for meat categories, plus $10.00 Jackpot Beans (50% pay back for 1st place only) and $20.00 Open (50% pay back for 1st place only). Buy-in for additional Jackpot Beans and Open will also be available. All proceeds go to the Holy Comforter Episcopal Church (HCEC) General fund and/or Outreach Programs and are tax deductible. Open to public. Trophies will be awarded to the top three winners in each meat category, and top winner in the Beans and Open category as well as a Grand Champion and Reserve Grand Champion. 1. Move-in date and time: Any and all teams may move in anytime Friday, September 2nd, 2011. Please move in as early as possible on Friday. Please ask a HCEC representative that will be on location, where to set-up. 2. Space requirements: A 30’ x 30’ space will be provided for each team. Larger space, if available may require additional fees. 3. ICA rules will apply. 4. Meat & Cooking requirements: All ribs must be pork spareribs only- 7 individual ribs (bone-in). All chicken must be fully jointed half chicken-(with breast & thigh). All brisket must be brisket only-(7 full width slices of brisket approx. 3/8” thick). Beans must be pinto beans (not canned). Open Category must be meat or seafood items only. No Dessert or Entry Meat! Any and all items may be entered into judging must be cooked from scratch within the constraints of the event. Pre-cooking, marinating, etc. will not be allowed prior to start of the Cook-Off as defined by the Cook-Off promoter. Cooks are to prepare and cook in as sanitary manner possible. Not more than one cook team shall be allowed to cook on a given pit, and multiple entries in the same category by the same cook will NOT be allowed, except for additional buy-ins for the Jackpot Beans and Open Category. Multiple entries from the same pieces of meat also shall NOT be allowed. It will be the Head Judge’s responsibility to monitor and handle this in a professional manner. Based on the number of cooks, turn-in quantities are subject to change. Garnish or sauce is NOT allowed in the tray at turn-in. You may cook with sauce, but it cannot be ladled onto the meat at the turn-in. A secret, double number system will be used; one ticket attached firmly to the lid of the judging tray. The matching ticket must be retained by the cook until award numbers are announced. All judging is final.