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DTSTART;TZID=America/Chicago:20240427T110000
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DTSTAMP:20240112T102743Z
CREATED:20240112
LAST-MODIFIED:20240427
PRIORITY:5
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TRANSP:OPAQUE
SUMMARY:Register Now for the South Texas BBQ Bash April 27, 2024 – Kenedy, TX
DESCRIPTION:This Event Reminder is Sponsored by:\n\nKarnes County Youth Show\n1480 County Rd 345, Karnes City, TX 78118\nSouth Texas BBQ Bash Video RecapSANCTIONED COOK-OFF\nAny cook-off event that has met the sanctioning requirements of the Champions Barbeque Alliance\nwill be deemed a sanctioned CBA event.\nPROMOTERS\nFor the sake of contest fairness, CBA prohibits promoters from cooking in their own contest. This will\nallow the promoters to address all needs of the event and the cooks while the CBA Event\nRepresentative is able to oversee the judging area without interruption from outside the judging area\nwith the exception of issues that are a result of violation of CBA rules as requested by the promoter.\nCBA EVENT REPRESENTATIVES\nAll CBA Event Representatives must be current members of CBA. CBA Event Representatives will be\nresponsible for the coordination and implementation of all CBA judging rules, policies, and procedures\nin the judging area. CBA Certified Assistants may assist CBA Event Representatives (when needed).\nVolunteers will be utilized if needed.\nHEAD COOKS\nThe head cook of the team registered for the event must be at least 18 years old and must be present at\nthe event. If an emergency arises that requires the head cook to leave the event, the CBA Event\nRepresentative must be notified immediately. The remaining team members may complete the\ncompetition and the head cooks registered team will receive the points. If the head cook is not in\nattendance at the event, the team members may not cook under the head cook’s Team name. Points\nwill be awarded to the member in attendance who is determined to be the head cook if a member of\nCBA.\nENTRIES PER PIT\nCBA recognizes only one (1) entry per head cook on a given pit. It will be the responsibility of the CBA\nEvent Representative to monitor entries. Multiple entries in the same category by the same cook or\nfrom the same piece of meat shall not be allowed. If the head cook is found to be in violation, they will\nbe subject to immediate disqualification from the event. A head cook may not enter more than one\nteam per contest or multiple contests at different locations on the same date using the same team\nname.\nBBQ PITS\nAny commercial or homemade, trailered, or un-trailered, pit or smoker normally used for\ncompetitive barbeque. A BBQ Pit may include gas or electricity for starting the combustion of wood\nor wood products but NOT to complete cooking. Pellet smokers are permitted.\nElectrical accessories such as spits, augers or force drafts are permitted.\nThe use of heat lamps, proofing cabinets or any other electrical heating or holding device is\nprohibited.\nThe process of Sous Vide, boiling, or frying of competition meat is not allowed.\nOPEN FIRES\nCBA further recognizes that open fire, ground pits, are used in some areas. It is in the interest of\nsafety; a barrier shall be placed around said open fire pit. A fire extinguisher shall be readily\navailable.\nCOOKED ON SITE\nEach team will consist of a head cook and as many assistant cooks as the chief cook deems\nnecessary. Each team will provide a pit and/or pits to be used exclusively by that team within the\nteam’s assigned cooking site. The preparation and completion (excluding pre- trimming) of any and\nall meats in competition is within the confines of the cook-off site and during the time limits\ndesignated by the promoter. Once a team and their CBA meats have arrived at a CBA event, the\nmeats are not allowed to be removed from the competition grounds. Pre-trimming of competition\nmeat is allowed and may be removed from the store packaging to do so unless there is a health\ndepartment rule requiring that all meat must be in store packaging when meat is inspected. If this is\nan issue, it must be made clear on the cook-off flyer so that all cooks attending an event know about\nthis ahead of time. Random meat inspections can be conducted by a CBA Event Representative, CBA\nDirector of Event Representative, and/or any active Board of Director. If any irregularity is found, the\ncooking team can be disqualified, and no refunds will be available.\nSANITATION/ CLEAN-UP\nAll teams are expected to maintain their cook sites in an orderly and clean manner and to use good\nsanitary practices during the preparation, cooking, and judging process. The use of sanitary gloves is\nrequired at all times while handling food. Failure to use sanitary gloves may result in disqualification.\nTeams are responsible for cleaning their site once the competition has ended. All federal, state and\nlocal food safety rules and regulations must be adhered to at all times. There will be no refunds or\nreimbursements for any team found in violation. All fires must be safely extinguished, and all\nequipment must be removed from the site. If any team’s assigned site is left dirty/disarray with\nleftover trash and/or fires, it may put the team on a list that will prohibit the teams from competing in\nfuture events.\nCBA Scoring System\nCBA SCORING QR CODES\nCBA requires that a QR code will be affixed to the top of a tray. CBA will provide each head cook with a\nQR code that is assigned to his/her team and will need to be provided at every turn in. This code will be\nscanned by a CBA event representative at turn in time. Each team is responsible for taking care of their\ntrays. Damaged trays may be returned to the event representative for replacement only if the original\nQR code is attached.\nJUDGING\nEntries will be judged by six (6) judges (judges must be at least 16 years old). All entries will be judged\non PRESENTATION, TASTE, and TEXTURE. The scoring system values will range from Excellent being the\nbest score to Poor being the worst score.\nThe weighting factorsfor the point system are as follows:\n1. PRESENTATION: 18% (.72)\n2. TASTE: 46.5% (1.86)\n3. TEXTURE: 35.5% (1.42)\nSingle Round Judging – CBA Event Representative will allocate a recommended amount of 10 entries to\na table with six (6) judges. The lowest score out of the 6 judges will be dropped. The remaining 5 scores\nwill be used to determine category placement. Once all CBA categories are scored we will add those\nscores together to determine overall placement.\nJUDGING TRAYS\nCBA recommends the use of a Styrofoam tray with hinged lid and without dividers or the best readily\navailable judging container, which is approximately 9 inches square on the bottom half. A single sheet\nof aluminum foil should be supplied for each tray (i.e., Reynolds 710 foil sheets 9”x10”). All judging\ncontainers shall be clean and free of any markings. Marked containers may be disqualified at the CBA\nEvent Representative’s discretion. Cooks are responsible for ensuring that the containers they receive\nremain clean and undamaged. Only the containers and foil provided by the CBA Event Representative\nwill be utilized for product turn in. All judging trays are non-transferrable and property of CBA until all\njudging is completed.\nJUDGING TRAY CONTENTS\nCBA requires that the Promoter and/or CBA Event Representative advise all cooks of the quantities and\ncuts of meat that will be placed in the judging trays. This will normally be accomplished at the Head\nCook’s meeting. The CBA Event Representative or designated representative will not inspect trays. It is\nthe sole responsibility of the head cook to verify that they meet all rules and regulations that CBA has\nin place. All garnishes and condiments are prohibited. Sauces and/or other liquids may not be added\nto the tray prior to placing the product in. Meats may be cooked with sauces and/or other liquids, but\nonce the cooking is complete, sauces and/or liquids may not be added once the protein has been\nplaced in the tray. Each tray will include one sheet of foil placed unfolded under the contents of the\ntray. Each turn in tray will consist of the following at all events:\nChicken: enough for 6 judges required, no pulled or shredded allowed. No garnish allowed.\nFoil provided by CBA must be placed unfoldedat the bottom of the tray.\nPork Ribs: enough for 6 judges is required. Pork Spare ribs, St. Louis cut, or baby back ribs\nare allowed. Must be bone in, individually cut. No garnish allowed. Foil provided by CBA\nmust be placed unfolded at the bottom of the tray.\nPork: enough for 6 judges is required, Pork butt only. Any cut or combination of cuts from\nthe pork butt is allowed. No garnish allowed. Foil provided by CBA must be placed unfolded at\nthe bottom of the tray.\nBrisket: enough for 6 judges is required. Slices and or burnt ends allowed. No garnish\nallowed. Foil provided by CBA must be placed unfolded at the bottom of the tray.\nGarnish is defined as anything other than the designated category protein.\nTURN-IN TIMES\nStandard turn in times for CBA recognized categories are: 4-meat contests= 12 pm chicken, 1 pm pork\nribs, 2 pm pork and 3 pm brisket. For a 3-meat contest= 12 pm chicken, 1 pm pork ribs, and 2 pm\nbrisket. For events 101 – 200+ teams, the interval will be adjusted to 1.5-hour.\nintervals beginning at 12:00am.\nA ten-minute window before the category turn in time will be recognized.\nExample: 11:50 – 12:00pm for chicken, 12:50pm – 1:00pm for ribs, 1:50pm – 2:00pm for pork, 2:50pm –\n3:00pm for brisket.\nTrays that are late will not be judged\nJackpot categories will not be submitted during the CBA recognized categories schedule and must occur\neither before or after the CBA recognized categories. Open/Jackpot categories will be limited to only 2\ncategories on the day of the main event and as many as the promoter wants on the day before. Once\nthis time is set and/or announced at the Head Cooks’ meeting no change will be made.\nTRAY PICK-UP\nThe Event Promoter will provide the tray pick-up form (alterations not permitted) marked with the\nappropriate paid categories. Only this tray pick-up receipt will be accepted by the CBA Event\nRepresentative or designated representative for participants to receive trays and/or other containers.\nIt is the sole responsibility of the head cook and/or assistants to procure the said tray pick up form. All\njudging trays must be picked at the Head Cook’s meeting or a reasonable time so as to not disturb the\njudging process once it gets underway. CBA Event Representatives may not accept payment for any\nentries.\nTASTE JUDGES\nMust be 16 years of age or older to judge. In CBA (6) judges per table will be utilized during judging. It is\nthe Promoters responsibility to have enough judges for the CBA Event Representative to efficiently run\nthe contest’s judging area. Head cooks are prohibited to participate as tasting judges at any CBA event\nthey are participating in. No smoking in the judging area. Alcohol will not be permitted during the taste\njudging of any category, with the exception of mixed drink jackpot categories. Tasting judges who are\ndeemed unable to fully comply with the requirements of judging will be asked to leave the judging\ntable.\nCAUSES FOR TRAY DISQUALIFICATION\nAfter the tray has been turned in, any tray found to be in violation of CBA rules will be disqualified at\nthe discretion of the CBA Event Representative. It is the sole responsibility of the head cook to\nbecome familiar with the CBA Rules and Regulations so as to avoid disqualification. Foreign items\n(toothpicks, pins, string, garnish, etc.) found in entry will result in disqualification. Entries not cooked\nto USDAsafe minimum internal temperatures could also cause disqualification. The CBA Event\nRepresentative will have the ultimate decision in disqualifying said tray.\nANNOUNCING WINNERS\nWinners for each category will be announced starting with the CBA recognized categories in order of\nchicken, pork spare ribs, pork butt and brisket. After the CBA categories are called, the jackpot\ncategories as well as any other special awards offered by the promoter (i.e., people’s choice, best pit\netc.) will be announced. At the end of the individual awards, the top ten (10) overall along with the\nReserve Grand Champion and Grand Champion of the event will be announced. CBA will then post all\ncumulative points and each team’s respective finish. The announcement of the winners will be by team\nname. Only the Promoter, CBA Event Representative, or designated CBA representative will announce\nnames and no other person will be allowed to take the microphone during awards.\nPRIZES\nCBA states that the top ten overall cooks be named at every cook-off and a Grand Champion and\nReserve Grand champion be recognized at every event. In the case of jackpot categories, it will be up to\nthe promoter to decide places.\nTEAM DISQUALIFICATION\nFailure to comply with CBA rules can result in a disqualification of the offending team or teams. The\npenalty will be administered by the CBA Event Representative /Event Promoter. If administered, the\nRevised 11/2022\nCBA Event Representative will notify the CBA President and Vice President. As required the President\nwill also notify the Area Ambassadors.\n1. Foul, abusive, and/or unacceptable language by a head cook, assistants, and their guests can\nresult in immediate disqualification. The Promoter is not under obligation for refund\n2. Failure to comply with event or city rules can result in immediate disqualification. The Promoter is\nnot under obligation for refund\nFailure to comply with any state, city, county, or CBA covid guidelines can result in immediate\ndisqualification. The Promoter is not under obligation for refund.\n \n
URL:https://upstreamcalendar.com/events/register-now-for-the-south-texas-bbq-bash-april-27-2024-kenedy-tx-cookoff/
CATEGORIES:Cook Off - Oil and Gas
LOCATION:1480 County Road 345, Karnes City, TX 78118
ATTACH;FMTTYPE=image/png:https://upstreamcalendar.com/wp-content/uploads/3rd-Annual-South-Texas-BBQ-Bash-Karnes-City.png
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