12th Annual Chillin and Grillin

205 N McKinley Ave
Sand Springs, OK, 74063
Spectators: September 17th- 1:00-3:00
Competitors: September 16th- 5pm

Registration for Chillin’ and Grillin’

Name

First Name

Last Name

Phone

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Team Name

Chillin’ and Grillin’ Rules

1. Check-in will be available starting at 5 pm, Friday, September 16th in the front parking lot of the Sand Springs Veteran Center. Site setup will begin at 6 pm.

2. All contestants are equal. A contestant is one who is engaged in the cooking of meat in this contest. There will be no Professional/Amateur Classifications.

3. Each team will consist of a chief cook and as many assistants as the chief cook deems necessary. A chief cook or assistant may not enter more than one team per contest. The cooking device may not be used by more than one team.

4. Parboiling and/or deep frying competition meat is not allowed.

5. Contestants must provide all needed equipment, supplies, and electricity. All fire, electrical, and other codes must be followed, whether city, county, state, or federal.

6. Pits, cookers, props, trailers, tents, and other equipment, including generators, must fit within the boundaries of the team’s assigned cooking spaces. Vehicle parking will be available outside of the competition area. All vehicles must be moved from the competition area by 10 am on Friday, September 16th.

7. Fires must be of wood, pellets, or charcoal. Electric accessories such as forced draft, augers, and spits are allowed. No gas grills will be permitted.

8. No open holes or pits are permitted. Fires may not be built on the ground.

9. Contestants may only enter one (1) submission per category, but may enter multiple categories.

10. A member of the VTM Chillin’ and Grillin’ Committee will be present at all times at the competition site, including overnight.

11. Teams are encouraged to decorate their cook sites to make the event more festive.

12. Teams may not sell other food or beverages to the public in the competition area

13. Cleanliness of the cook, assistant cook(s), cooking device(s), and the team’s assigned cooking space is required. The use of sanitary gloves is required at all times while handling food. Failure to use gloves may result in disqualification. Teams are responsible for cleanup of their site once the competition has ended.

14. Shirt and shoes are required to be worn at all times during the event.

15. The VTM Chillin’ and Grillin’ Committee has the right to accept or reject any cook team’s application without explanation

16. All cooking areas must be cleaned and vacated by 6 pm Saturday, September 17th.

17. Interpretation of the rules is at the sole discretion of the VTM Chillin’ and Grillin’ Committee

18. All meat must be USDA approved. We will not have a meat inspection so this will be on the honor system. All meat must be served at a minimum of 140 degrees.

19. Every team, including members and guests, are expected and required to exhibit proper and courteous behavior at all times. A quiet time will be in effect from 11:00 PM on the night prior to the contest judging, remaining in effect until sunrise on the following day. No alcoholic beverages will be distributed to the General Public. Teams will be informed of all local laws and will adhere to same. Failure to abide by these rules of behavior may result in expulsion from the contest and repeat offenders will be asked to leave.

20. There will be three categories:

1. Anything Butt50/50: Anything except Ribs, Chicken Breast or Thigh, Beef, or Pork

2. Sides 50/50: Any sides food

3. People’s Choice: You will be given a minimum of two Pork Butts to cook and serve. You are allowed to cook anything else you want including other meats.

21. Judging for the two 50/50 competitions will consist of 6 people based on taste/flavor. Place any sauces on the side.

22. Turn in will be blind and in unmarked containers. Turn in’s will allow for a 10 minute window, that is 5 minutes before and 5 minutes after the times below

1. Anything Butt 50/50: Friday night at 8:30 pm

2. Sides 50/50: Saturday at 11 am

3. People’s Choice: No turn in. Be ready to serve no later than 1 pm

23. Winners will be announced at 3:15 on Saturday

24. Any food will be disqualified if it is not fully cooked or if there are any other safety concerns.

25. A minimum of 2 (TWO) Pork Butts will be provided for the People’s Choice Competition. All other meat/food will be the responsibility of the contestant.