• Red chili or chili rojo: Any kind of meat or combination of meats cooked with red chili peppers, various other spices and other ingredients with the exceptions of FILLERS, such as beans, hominy, rice or spaghetti, which are STRICTLY prohibited. Use of masa is acceptable.

• Green chili or chili verde: Any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of FILLERS, such as beans, hominy, rice or spaghetti, which are STRICTLY prohibited.

1. There will be a cooks meeting at which time final instructions are to be given and questions answered. No preparations may commence prior to the assigned starting time.

2. Each cooking team shall consist of a chief cook and as many assistants as the chief cook deems necessary. Neither the team nor any team member shall not compete in more than one contest at this cook-off.

3. Each team will be assigned a space, in which cookers, trailers, motor homes, vehicles, tents or any other equipment (including generators) shall be housed. All carousing, fraternizing, cook and seasoning shall be done within this space. Teams shall not share an assigned space or any cooking device.

4. Contestants shall provide all needed equipment and supplies. A functional fire extinguisher shall be near all cooking devices. Cooking must be off of the ground and fired by wood, electric or gas cooker. Open fires on the ground are not allowed. The use of a cooker or any cooking equipment by more than one team is not permitted.

5. All ingredients shall be inspected and tagged by the Referee or his/her representative.

6. All ingredients shall be brought to the site uncooked and unprepared, to be inspected and tagged by the Referee or his/her representative. All cooking and preparation will be from scratch, on site, and within the constraints of the event. Nothing may be pre-cooked or prepared prior to inspection with the exception of canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages or broth. Pre-grinding and/or mixing of spices is permitted.

7. Each contestant must cook two quarts of competition chili prepared in one pot, to be submitted for judging.

8. The Referee, at his/her sole discretion, may disqualify a contestant for unsanitary conditions or entries. The following cleanliness and safety rules will apply:

9. Each contestant will be assigned a contestant’s number by the Referee and be given an official, numbered judging container. Each contestant should verify that the number on the bottom of their container is the same as their assigned contestant number.

10. Each contestant is responsible to deliver the official judging container, which must be filled to within one inch of the rim, to the judging area at the official time for judging.

11. The cooking period will be a maximum of 4 hours. The exact starting and ending of the cooking period is to be announced. Cooking during entire cooking period is at the sole discretion of the contestant.

12. The decisions of the Chief Judge shall be final.

Judging will be by three of your peers and one celebrity. Judging time will be announced along with the winners at the determined time. Judging will be done by preliminary, secondary if needed and finals tables. Chili will be blind judged (no one knows the identity of the cook) and scorecards will be based on the following characteristics:

• Texture: The texture of the meat should not be tough, grainy or mushy
• Flavor: The chili should have good flavoring and chili pepper taste (not too hot or not    too mild). Overly hot chili may not be judged
• Consistency: Chili should be a smooth combination of meat and gravy not too thin or    too thick
• Spice and taste: Blending of the spices and how well they have permeated the meat
• Aroma: This will be a personal preference of the judge
• Color: The submitted chili should look appetizing

BE CAREFUL OF WHAT INGREDIENTS YOU CHOOSE. AT THE DESCRETION OF THE JUDGES, YOU MAY BE REQUIRED TO TASTE YOUR OWN CHILI FIRST.

EMStock Barbecue Cook-off Rules

DEFINITIONS

• Beef brisket: Meat cut from the breast of a cow, uncured and prepared in a wood or charcoal fired pit, basted or not as the cook sees fit. For this contest uncooked brisket should weigh 10 pounds or less.
• Pork Ribs: a long cut of bone section from the lower portion of the pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them.
• Pit: Any commercial or homemade, trailered or untrailered smoker. May include gas or electricity to start natural fiber substance (wood, wood product or cow chip) but under no condition can gas or electricity be used for cooking.

RULES

1. There will be a cooks meeting at which time final instructions are to be given and questions answered. No preparations may commence prior to the assigned starting time.

2. Each cooking team shall consist of a chief cook and as many assistants as the chief cook deems necessary. Neither the team nor any team member shall compete in more than one contest at this cook-off.

3. Each team will be assigned a space, in which cookers, trailers, motor homes, vehicles, tents or any other equipment (including generators) shall be housed. All carousing, fraternizing, cook and seasoning shall be done within this space. Teams shall not share an assigned space or any cooking device.

4. Contestants shall provide all needed equipment and supplies. A functional fire extinguisher shall be near all cooking devices. Cooking must be off of the ground and fired by wood or wood product. No open fires on the ground will be allowed. Electric or gas grills are not permitted but gas or electric fire starters may be used. Automated or mechanized accessories such as motorized spits, rotisseries, flues or forced drafting are not permitted. The use of a pit or any cooking equipment by more than one team is not permitted.

5. All ingredients shall be inspected and tagged by the Referee or his/her representative.

6. All ingredients shall be brought to the site uncooked and unprepared, to be inspected and tagged by the Referee or his/her representative. All cooking and preparation will be from scratch, on site, and within the constraints of the event. Nothing may be pre-cooked or prepared prior to inspection with the exception of canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages or broth. Pre-grinding and/or mixing of spices is permitted.

7. Each contestant must cook one brisket of 10 pounds or less (raw), and/or one rack of ribs to be submitted for judging.

8. The Referee, at his/her sole discretion, may disqualify a contestant for unsanitary conditions or entries. The following cleanliness and safety rules will apply:

9. Each contestant will be assigned a contestant’s number by the Referee. Brisket and rib competitions are separate and will receive separate contestant numbers. Contestants will be given an official, numbered judging container and a single sheet of aluminum foil. Contestants should verify that the number on the bottom of their container is the same as their assigned contestant number.

10. Each brisket contestant is responsible to deliver the official judging container, which must be filled will 6 slices, ¼” to 3/8” thick, to the judging area at the official time for judging.

11. Each rib contestant is responsible to deliver the official judging container, which must be filled will 6 cut ribs, to the judging area at the official time for judging.

12. The cooking period for brisket will be a maximum of 24 hours. The cooking period for ribs will be a maximum of 6 hours. The exact starting and ending of the cooking period for brisket is to be announced, and the exact starting and ending time of the cooking period for ribs is to beannounced. Cooking during entire cooking period is at the sole discretion of the contestant.

13. The decisions of the Chief Judge shall be final.

JUDGING

Judging will be by three of your peers and one celebrity. Judging time will be announced along with the winners at the determined time. Meat will be blind judged (no one knows the identity of the cook) and scorecards will be based on the following characteristics:

1. Taste/Quality
• Texture: The texture of the meat should not be tough, grainy or mushy
• Flavor: The meat should have good flavoring and taste.
• Spice and taste: Blending of the spices and how well they have permeated the meat
• Aroma: This will be a personal preference of the judge
• Color: The submitted meat should look appetizing
2. Best pit/pit area
• Showmanship
• Neatness and cleanliness

BE CAREFUL OF WHAT INGREDIENTS YOU CHOOSE. AT THE DESCRETION OF THE JUDGES, YOU MAY BE REQUIRED TO TASTE YOUR OWN MEAT.

PRIZE CATEGORIES

Grand Championship Chili
Second Place Chili
Third Place Chili
Most Interesting Chili
Worst Chili

Grand Championship Ribs
Second Place Ribs
Third Place Ribs

Grand Championship Brisket
Second Place Brisket
Third Place Brisket