- Contestants must provide their own cooking apparatus, utensils, cooking fuel and ingredients.
- Chilis to consist of any kind of meat, beans, vegetables or combinations thereof, cooked with chile peppers, spices and other ingredients.
- All chili must be cooked from scratch on site the day of the cook-off. "Scratch" is defined as starting with raw meat. No pre marinating is allowed. Meat may be pre-cut or ground. MEAT MAY NOT BE PRE-COOKED. All other ingredients must be chopped or prepared during the preparation period.
- Other ingredients may not be precooked or treated in anyway prior to the event. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, broth, and grinding or mixing of spices.
- Commercial chili powder is permissible, but complete commercial chili mixes are not permitted.
- All chili must be prepared in the open (no cooking in motor homes, etc.).
- Each contestant will be assigned a number and be given a 32 oz. container for turn-in. Each contestant should verify that the number on the bottom of their container is the same as their assigned contestant number. Each contestant is responsible to deliver their container,which should be filled as much as practical, to the judging area at the official time for judging.
- Judges will be told when judging to score based on the following major considerations: flavor, texture of the meat, consistency, blend of spices, aroma, and color.
- All other rules from the Backyard BBQer apply unless noted above.
|
