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Come on out to Cane Island to kick off the start of rodeo season with a good ol' fashioned BBQ cookoff benefitting Krause Children's Center! FREE ADMISSION! By purchasing a ticket, you get a BBQ sampling, a raffle ticket, wine tasting and a vote for Best Pulled Pork. Ticket sales benefit Krause Children's Center.
SATURDAY, FEBRUARY 8 | NOON - 5PM
2100 Cane Island Pkwy, Katy, TX 77493
Come on out to Cane Island on Saturday, February 8th to kick off the start of the rodeo season with a good ol' fashioned BBQ cookoff! Expect good eats and fun for the whole family with bounce houses, face painting, a petting zoo, an inflatable bull, food trucks, and a competition for People's Choice for Best Pulled Pork. Winners announced at 5pm
Republic National Wine and Spirits will be in attendance with some Houston Rodeo wines for tasting!
14 Hands Rose /gold medal /class champion
Francis Ford Coppola Chardonnay / gold medal / class champion
Love noir Pinot noir / gold medal /class champion
Stave Steel Cabernet / double gold / reserve class champion
Slow Press Cabernet /gold medal / reserve class champ
Raffle prize includes $250, TV, $500 in gift cards to your local favorite restaurants like Fish City Grill, Pablo's, Peli Peli, 1000 Degrees, Phat Eatery, Local Table, Grazia, Brett's, and The Oaks!
Best Brisket - 1st place $1000, 2nd place $600, 3rd place $400
Best Ribs - 1st place $500, 2nd place $300, 3rd place $200
Best Chicken- 1st place $500, 2nd place $300, 3rd place $200
Best Fajitas - 1st place $500, 2nd place $300, 3rd place $200
People's Choice Pulled Pork - 1st place $250
General admission tickets:https://www.eventbrite.com/e/cane-island-bbq-cookoff-tickets-89284372963
Cooking Team Entry: https://www.eventbrite.com/e/cane-island-bbq-cookoff-cooking-teams-entry-tickets-88867245323
Cane Island BBQ Cookoff! This is a non-sanctioned event. • Winning Teams will be notified at 5pm • Cooking teams will be responsible for all required costs for participation Definition of Terms HOST: The host of the cook-off space is the business owner/manager of the venue where the cook-off is being held. CONTEST COMMITTEE: Individuals who are serving in official organizational capacity at this cook-off. Local health inspectors/fire inspectors are considered as members of the contest committee. HEAD COOK: The person designated by the cooking team to be in charge and responsible for that team. When registering, the team must sign up using the same head cook. HEAD JUDGE: The person designated by the contest committee to be in charge of the cook-off judging. The head judge is responsible for organizing the judging process to ensure fair and impartial judging. The head judge should advise their judges to refrain from tasting contest meats before judging. The head judge from the contest committee will make the final ruling on any cook-off related discrepancies. General Barbecue Cook-Off Rules 1. This is an amateur cooking contest and it is intended there be no further distinctions regarding entry classifications. 2. Only ONE team per barbecue pit will be allowed. Where cooking rigs contain two separate pits, two teams may cook (one team per pit). Multiple entries for contest meats from any one team will not be allowed. 3. Barbecue, for the purpose of this contest, is defined as raw or uncured meat prepared over a wood or charcoal fire, basted or not, as the cook sees fit. 4. No pre-seasoning or pre-cooking of the meat is allowed until it has been inspected and approved for cook-off use. Any meat found not in compliance with this rule will be disqualified. 5. All entries must be prepared in as sanitary a manner as possible. All applicable local health department rules and regulations must be complied with. The health department inspector is regarded as a member of the contest committee. 6. All applicable local fire department rules and regulations must be complied with. The fire department inspector/fire marshal is regarded as a member of the contest committee. 7. All fires used to prepare meat in this contest must be of wood or charcoal. No gas or electric cooking equipment will be allowed. However, electrical powered accessories such as spits may be permitted. 8. Fires are not to be built on the ground. Holes or pits will not be allowed except when approved by the contest committee. 9. Absolutely no firearms or explosives will be allowed. 10. There will be no refund of entry fees for any reason and the decision(s) of the host contest committee head judge and judges are final. Cook/Team Responsibilities 1. Each team is responsible for the maintenance and cleanup of its cooking area. The head cook will be responsible for the conduct and behavior of team members and guests. Any team leaving its space in such a condition that the space requires additional clean-up will be disqualified from participation at future events. 2. Each cooking team will designate one person as head cook and one person as an alternate. There may be as many assistants as the head cook deems necessary. 3. Each team should be equipped with a readily available and visible working fire extinguisher. 4. All amplified sound systems should be used in moderation throughout the cook-off. A “quiet time” period will be in effect between 9 p.m. and 8 a.m. on contest nights. The excessive and/or continued disturbing use of equipment will not be allowed during this time period. Anyone refusing to abide by this rule will be removed from the cook-off site. 5. The excessive use of alcoholic beverages will be grounds for disqualification. Under NO circumstances are alcoholic beverages to be sold or offered in any form to the general public. 6. Competing cooks are not allowed to judge and judges are not allowed to cook. Judges must not be associated with any cooking team or team member in any way that would cast suspicion upon the integrity of the judging process. These rules are intended to be fair and equitable to each and every contestant. If a cook or team member is needed to judge open entries, i.e. chili, gumbo, sausage, etc., it will be left to the discretion of the head judge in charge of cook-off judging to determine who is eligible to judge. Judging Turn-In Requirements 1. No sauces, garnishes or foil will be allowed in the judging container. Sauces may be used during the cooking process but cannot be applied for entry presentation or judging. 2. Each contestant should submit sufficient product, sliced to facilitate adequate judging of the entry by 5 judges, cooked on-site. - Fajitas will be a minimum of 5 strips. - Ribs will be a minimum of 5 pieces. - Chicken is ½ a chicken, with wing tips. - Brisket will be a minimum of 5 slices. Each competitor will have a pulled pork entry to be judged by the general public. The public will vote on their favorite with a wooden token received at check in. One token per ticket. Samples of the pulled pork will be available to the public. The pulled pork can be cooked off-site and ahead of time. 3. A blind judging system is based on a duplicate numbered ticket (e.g. theatre ticket) which will be utilized in all judging categories. Blind judging consists of one-half of the double ticket being enclosed in a small envelope and being secured (usually by duct tape) to the BOTTOM of the tum-in container. The second half of the ticket is placed inside the judging container. When receiving the judging containers, the head cook prints his name on his half of the ticket in the presence of contest committee personnel. Any container that appears to have been deliberately marked or altered will be referred to the head judge who will rule on disqualification. Damaged containers will be replaced by the head judge. Damaged containers and all tickets must be turned in to the head judge at this time in order to receive a new container. 4. All entries will be scored on a scale of 1 through 10 in each of the judging criteria, with 10 being the best. 5. Until announcements are made, the taped envelope should remain attached to the top three category winners’ judging containers. At the time winners are announced, the taped envelope will be removed from the container (on stage) and opened by one contest official. A, second official will announce the number. The head cook or team member must present the corresponding half of that ticket to the head judge who will confirm that the numbers match, and announce the head cook’s name and team name. 6. If there is a tie, the brisket score will be used to break the tie. If there is still a tie, the ribs score will be used next as the tie breaker. The chicken score will be used as last tie breaker.