CANCELED EVENT - Due to scheduling conflicts the 1st Annual Summer Cook Off on Saturday June, 29th has been CANCELED. Sorry for the inconvenience. Cheers

Kick off the summer with us at our 1st Annual Summer Cook Off on Saturday, June 29th from 12-6pm! Sign your team up to compete, or come to sample! SHRIMP, STREET TACOS, and BACON - sounds like a very tantalizing lineup! We will also have plenty of ice cold craft beer, LIVE Music by Bryan Groce Music (3-6pm), outdoor games & a bounce house for the kiddos.

Registration: $50/tem (each team includes one chief cook and up to 4 cooking assistants)

Winners get beer & gift card prizes! Over $300 worth of prizes total.

Below are rules and additional details about the Summer Cook Off.

Please contact Jenelle Anderson-Graham at jenelle@saloondoorbrewing.com OR (409) 771-0624 for team sign up or to get more information about the cook off. Cheers!

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Rules for Cook Off Contestants
A contestant or team consists of one chief cook and no more than four assistants (but who’s counting). Contestants may check in, pickup, and turn in containers at the judging tent, beginning at 10 A.M, Saturday June 29, 2019. Space setup may begin at 8am and meat check will be at 9am.

Categories for the 2019 Saloon Door Cook-off are as follows:

• Shrimp
• Street Tacos - crispy, soft, corn, flour and all things in between) *Chicken, Pork or Beef*
• Bacon Open - that’s right cook whatever food item you want JUST BE SURE TO USE BACON.

**ALL ENTRIES MUST BE COOKED ON A WOOD BURNING GRILL**

• Teams may bring more than one grill to cook on.
• Your official start time is after meat check.
• SAUCE: You like it use it. Cook with it, pour it on your entry; we don’t care just make it delicious. NO garnishing or markers allowed.
• No foil inside containers.

**EVERY TEAM IS REQUIRED TO HAVE A FIRE EXTINGUISHER**

There will be a Chief Cook off meeting on THURSDAY, June 27th @ 6pm at Saloon Door.
ATTENDANCE AT THIS MEETING IS MANDATORY.
THE SPOT(S) LOCATIONS WILL BE RANDOMLY ASSIGNED.
ANY QUESTIONS WILL BE ADDRESSED AT THIS MEETING AS WELL.

PRE-MARINATING OF ANY MEAT WILL BE ALLOWED.

All Team members must be over the age 21.

Cooks are to prepare and cook barbecue in as a sanitary a manner as possible. Cooking conditions are subject to inspection by the BARBECUE COOK-OFF COMMITTEE and/or County and State Health Inspectors. Conditions found to be unsanitary will be grounds for disqualification from this cook-off.

Fires must be wood or wood substance, or charcoal.

Must have drip pans for all grills.

NO gas or electric fires are allowed for any Division. No holes, open fires, or dug pits will be allowed. No Pellet Grills

JUDGING: Contest meats will be judged on Saturday, June 29, 2019 at designated times per each category.
Contest meats must be delivered to the designated turn-in point.

Turn in time listed below:

• SHRIMP: 12:30pm to 12:40pm
• STREET TACOS: 2:20pm to 2:30pm
• BACON OPEN: 3:50pm to 4:00pm

THE OFFICIAL TIME WILL BE THAT ONE AS KEPT BY THE HEAD JUDGE & HIS/HER DESIGNATED REPRESENTATIVE. WINNERS WILL BE ANNOUNCED AT 6 PM.

DOUBLE BLIND JUDGING: You will receive 3 foam trays with lids. Each of these trays will have a numbered ticket affixed to the bottom and a matching numbered ticket inside. The Chief Cook is responsible for removing the inner ticket and putting it in a safe place. You MUST present this number matching inner ticket to claim any prize when the winning tickets are announced at the award ceremony.

BE SAFE AND HAVE FUN! CHEERS!