Rules & Regulations
RIB COOK-OFF, PEOPLE'S CHOICE COMPETITION & REBECCA CREEK BBQ SAUCE OVERVIEW
The Stetson Dancehall “Rib Cook-off Competition”, “People’s Choice Competition” and “BBQ Sauce Competition” will be held Sunday, May 28th, 2023 starting at 9:00 am and ending at 4:00 pm. The inspection will start at 9am, and the cooking can start promptly after inspection.
ELIGIBILITY
In order to enter the Contest or win a prize in this Contest, the Entrant (or parent/legal guardian if Entrant is a minor) must comply fully with these Official Rules, and by entering agrees to be bound by these Official Rules and the decisions of Stetson Dancehall, whose decisions shall be binding and final in all respects.
HOW TO OBTAIN AN ENTRY FORM AND ENTER THE CONTEST
Each team must complete an entry form. The Entry Form is available at the bar, and must be completed by 05/24/23 1am. Stetson Dancehall is open 2pm-2am, located at 11881 Bandera Rd, Helotes, TX 78023. You may also collect Entry forms at The Stetson Bar,located at 7350 Tezel Rd. You can collect and turn in the entry form to the bartender/staff member. No Entry Forms will be accepted after the Entry Deadline.
CONTEST ENTRY FEE
$50.00 per team. All entry fees must be made with cash. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.
CONTEST RULES
Event Date: Sunday , May 28th, 2023
Event Location: Stetson Dancehall , 11881 Bandera Rd, Helotes, TX 78023
1) Rib Cook-off Schedule:
- 8:00am Site set up (first come, first served)
- 9:00am Inspection
- 10:00am Cooking starts (or promptly after inspection)
- 4:00pm Cooking ends/ turn in 4:10pm sharp
1a) Rib Cook-off Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook
deems necessary. The chief cook will be responsible for the conduct and
behavior of team members and guests.
3. Each team is to provide a grill/cooker that will be used exclusively by that team. Wood,
charcoal, gas/ propane, smoker type barbeques are allowed. Contestants may
not dig pits, and fires are not allowed on the ground.
4. Each team is responsible to provide ALL of their own ribs and supplies; including pop
up tents, tables, chairs, utensils, ingredients and supplies needed to practice
responsible food handling practices.
6. Three (3) rack of ribs will be required to cook, minimum.
7. Type of ribs - St Louis style pork ribs
8. Ribs must be cooked and seasoned on site within the confines of your team’s
assigned cooking space.
9. Ribs may be seasoned, and cooked in a manner you feel will deliver a competitive
product in the time allowed.
10. If you choose to use a sauce for the ribs, sauce has to be made from scratch and
made on site.
box will be provided by event staff. No marking, bending tabs, or any identifying
marks of any kind are permitted on or in the “turn-in” boxes or they will be disqualified.
12. No marking or sculpting of the meat in the “turn-in” box will be tolerated. No garnish,
side sauce containers or any other foreign objects such as foil, toothpicks or
skewers are allowed in the “turn-in” box. Failure to comply with this rule will result
in disqualification.
13. Safe food handling practices must be followed as detailed below.
14. No outside alcohol will be permitted. Non-alcoholic beverages will be allowed.
2) BBQ Sauce Schedule:
- 8:00am Site set up (first come, first served)
- 9:00am Inspection
-10:00am Cooking starts,or promptly after inspection
- 1:00pm Cooking ends/ turn in 1:10pm Sharp
2a) BBQ Sauce Rules:
1. The team signed-up for the “Rib Cook-Off” is automatically enrolled for the Sauce
Competition.
4. Electricity is not provided for any reason.
6. 4 ounces (oz) of Rebecca Creek will be provided, and required to use as the main
recipe
7. Sauce is to be made from scratch and on site within the confines of your
assigned cooking space.
10. Each team will place their sauce in a “turn-in” container (2 oz). The “turn-in”
container will be provided by event staff. No marking, bending tabs, or any
identifying marks of any kind are permitted on or in the “turn-in” boxes or they will
be disqualified.
12. No marking, no garnish, or any other foreign objects such as foil, toothpicks are
allowed in the “turn-in” container. Failure to comply with this rule will result
in disqualification.
13. Safe food handling practices must be followed as detailed below.
Cleanliness and Safety Rules:
This event will be exempt from health department permits, which means an inspector will not individually inspect your cooking space. However, it is your responsibility to practice safe food handling and use common sense. The following rules will also apply:
1. Cleanliness of the cooks, assistant cooks and work space is mandatory.
2. You must keep your cooking area clean and collect all trash before leaving.
3. Shirt and shoes must be worn at all times.
4. No use of tobacco products while handling the meat.
5. Loose hair must be pulled back or confined to a hat.
6. Proper use of disposable food safe gloves shall be used at all times when
handling food products, raw or cooked. Gloves should be changed often.
7. No pets or small animals are allowed in the cooking area.
Judging Criteria:
1. Scores will be based on Appearance, Texture and Taste.
2. Rib Cook Off
a)The team with the highest overall number will be awarded 1st place. 2nd place
will be awarded by the second highest score. 3rd place will be awarded by the third highest score.
3. BBQ Sauce
a) The team with the highest overall number will be awarded 1st place.
4. In the event of a tie, the winning team will be picked by random drawing among the
tied entries. Decisions of the judges are final. Violation of any rules or regulations
may result in a team being disqualified.
5. People’s Choice Award - Customer with a designated wristband, will go to each
team and sample one cut rib. Each team will be given a box, where the customer can drop in their vote. Votes will be collected by 5:45pm by staff member(s).
Prizes:
- The second place winning team will be awarded $300 cash.
- The third place winning team will be awarded $200 cash
2. BBQ Sauce Cook Off
-The team will win $100 cash.
3. People’s Choice Award -The first place winning team will be awarded a trophy and $250 cash prize.
The Stetson Dancehall “Rib Cook-off Competition”, “People’s Choice Competition” and “BBQ Sauce Competition” will be held Sunday, May 28th, 2023 starting at 9:00 am and ending at 4:00 pm. The inspection will start at 9am, and the cooking can start promptly after inspection.
- The Competition for the “Rib Cook-off” will end at 4:00pm and Entrants will have until 4:10pm sharp to turn in their entries to the officials table. Judging will then begin and awards will follow.
- The Competition for the “BBQ sauce” will end at 1:00pm and Entrants will have until 1:10 pm sharp to turn in their entries to the officials table. Judging will then begin, and awards will follow.
- The People’s Choice Competition will start at 4:30pm. We will collect the votes at 5:45pm.
- If you have any questions, you may contact the coordinator, Michelle Cazarin 210-781-6797
ELIGIBILITY
In order to enter the Contest or win a prize in this Contest, the Entrant (or parent/legal guardian if Entrant is a minor) must comply fully with these Official Rules, and by entering agrees to be bound by these Official Rules and the decisions of Stetson Dancehall, whose decisions shall be binding and final in all respects.
HOW TO OBTAIN AN ENTRY FORM AND ENTER THE CONTEST
Each team must complete an entry form. The Entry Form is available at the bar, and must be completed by 05/24/23 1am. Stetson Dancehall is open 2pm-2am, located at 11881 Bandera Rd, Helotes, TX 78023. You may also collect Entry forms at The Stetson Bar,located at 7350 Tezel Rd. You can collect and turn in the entry form to the bartender/staff member. No Entry Forms will be accepted after the Entry Deadline.
CONTEST ENTRY FEE
$50.00 per team. All entry fees must be made with cash. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.
CONTEST RULES
Event Date: Sunday , May 28th, 2023
Event Location: Stetson Dancehall , 11881 Bandera Rd, Helotes, TX 78023
1) Rib Cook-off Schedule:
- 8:00am Site set up (first come, first served)
- 9:00am Inspection
- 10:00am Cooking starts (or promptly after inspection)
- 4:00pm Cooking ends/ turn in 4:10pm sharp
1a) Rib Cook-off Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook
deems necessary. The chief cook will be responsible for the conduct and
behavior of team members and guests.
3. Each team is to provide a grill/cooker that will be used exclusively by that team. Wood,
charcoal, gas/ propane, smoker type barbeques are allowed. Contestants may
not dig pits, and fires are not allowed on the ground.
4. Each team is responsible to provide ALL of their own ribs and supplies; including pop
up tents, tables, chairs, utensils, ingredients and supplies needed to practice
responsible food handling practices.
- Due to limited parking, we will only allow one tent per team. We will keep you updated if we can increase the amount of space used per team. It all depends on the amount of teams entered for the competition
- After setting up, you will be asked to move and park your vehicle in another public parking spot. No vehicles will stay during the cook-off in the designated blocked off parking space.
6. Three (3) rack of ribs will be required to cook, minimum.
7. Type of ribs - St Louis style pork ribs
8. Ribs must be cooked and seasoned on site within the confines of your team’s
assigned cooking space.
9. Ribs may be seasoned, and cooked in a manner you feel will deliver a competitive
product in the time allowed.
10. If you choose to use a sauce for the ribs, sauce has to be made from scratch and
made on site.
- sauce must be cooked on ribs.
- No saucing or glazing after ribs come off pit.
box will be provided by event staff. No marking, bending tabs, or any identifying
marks of any kind are permitted on or in the “turn-in” boxes or they will be disqualified.
12. No marking or sculpting of the meat in the “turn-in” box will be tolerated. No garnish,
side sauce containers or any other foreign objects such as foil, toothpicks or
skewers are allowed in the “turn-in” box. Failure to comply with this rule will result
in disqualification.
13. Safe food handling practices must be followed as detailed below.
14. No outside alcohol will be permitted. Non-alcoholic beverages will be allowed.
2) BBQ Sauce Schedule:
- 8:00am Site set up (first come, first served)
- 9:00am Inspection
-10:00am Cooking starts,or promptly after inspection
- 1:00pm Cooking ends/ turn in 1:10pm Sharp
2a) BBQ Sauce Rules:
1. The team signed-up for the “Rib Cook-Off” is automatically enrolled for the Sauce
Competition.
- Team(s) can choose not to compete in the Sauce Competition.
4. Electricity is not provided for any reason.
6. 4 ounces (oz) of Rebecca Creek will be provided, and required to use as the main
recipe
7. Sauce is to be made from scratch and on site within the confines of your
assigned cooking space.
10. Each team will place their sauce in a “turn-in” container (2 oz). The “turn-in”
container will be provided by event staff. No marking, bending tabs, or any
identifying marks of any kind are permitted on or in the “turn-in” boxes or they will
be disqualified.
12. No marking, no garnish, or any other foreign objects such as foil, toothpicks are
allowed in the “turn-in” container. Failure to comply with this rule will result
in disqualification.
13. Safe food handling practices must be followed as detailed below.
Cleanliness and Safety Rules:
This event will be exempt from health department permits, which means an inspector will not individually inspect your cooking space. However, it is your responsibility to practice safe food handling and use common sense. The following rules will also apply:
1. Cleanliness of the cooks, assistant cooks and work space is mandatory.
2. You must keep your cooking area clean and collect all trash before leaving.
3. Shirt and shoes must be worn at all times.
4. No use of tobacco products while handling the meat.
5. Loose hair must be pulled back or confined to a hat.
6. Proper use of disposable food safe gloves shall be used at all times when
handling food products, raw or cooked. Gloves should be changed often.
7. No pets or small animals are allowed in the cooking area.
Judging Criteria:
1. Scores will be based on Appearance, Texture and Taste.
2. Rib Cook Off
a)The team with the highest overall number will be awarded 1st place. 2nd place
will be awarded by the second highest score. 3rd place will be awarded by the third highest score.
3. BBQ Sauce
a) The team with the highest overall number will be awarded 1st place.
4. In the event of a tie, the winning team will be picked by random drawing among the
tied entries. Decisions of the judges are final. Violation of any rules or regulations
may result in a team being disqualified.
5. People’s Choice Award - Customer with a designated wristband, will go to each
team and sample one cut rib. Each team will be given a box, where the customer can drop in their vote. Votes will be collected by 5:45pm by staff member(s).
Prizes:
- Rib Cook Off
- Three (3) prizes will be awarded in this Contest
- The second place winning team will be awarded $300 cash.
- The third place winning team will be awarded $200 cash
2. BBQ Sauce Cook Off
-The team will win $100 cash.
3. People’s Choice Award -The first place winning team will be awarded a trophy and $250 cash prize.
