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BBQ-COOK OFF RULES
 

General Cooking Information

Wings - 11:30 a.m. Turn In Time
Ribeye Steak - 1:30 p.m., 2nd Round 2:15 p.m. Turn In Time
Open Division - Be Creative, You Call IT!  2:30 p.m. Turn In Time
 
  • Check in on Saturday from 7 a.m. to 9 a.m.
  • Head Cook’s Meeting is scheduled for 9 a.m. Location will be provided upon check-in
  • Spaces are 27’x18’; first come, first serve.
  • Event staff will direct you to your cook site
  • Cooking teams shall use sanitary methods to handle foods at all times
  • Grill Cooking surfaces will be inspected to assure cleanliness before cooking.
    • Cooking surfaces not cleaned will be rejected
  • Individual health permits Are Not required for participation in IFMA BBQ-Cook-off
  • NO vehicles are allowed to remain in the cook-off site
  • Water will be available at a central location
  • Competition meat cannot be seasoned marinated or on the pit before the official start time
  • Any and all garnishes and condiments are prohibited. Meats may be cooked with sauces but once cooking is completed, sauces or seasonings of any kind cannot be used
  • Teams are not permitted to sell food to the public
  • Fires must be charcoal, wood or wood substance
  • The head cook is responsible for the conduct of the team. No more than 4 cooks per team please
  • All teams must provide a hand washing station and a 3 compartment wash area (Washing, Rinsing, and Sanitizing).
    • Up to three teams are allowed to share a hand washing station and a 3 compartment wash area (cook sites must be next to one another)
  • Utensil Washing and Sanitizing
    • Separate containers of at least a two gallon capacity must be available for washing, rinsing, and sanitizing
    • An adequate quantity of sanitizer, such as liquid chlorine bleach in a solution of 50 ppm chlorine
  • As a courtesy to other teams, please don’t disassemble and leave before all entries have been judged and awards have been presented.
  • No dogs or animals allowed (except service dogs) in the cook-off area.
  • No bare feet in the cook-off area.
  • Profanity, illegal activity and overly loud or unruly behavior is prohibited. Please remember our competition site is adjacent to a residential area and on school property
  • IFMA and Providence High School reserves the right to govern all other aspects of this event and will be on the premises during the entire event
  • No ground pits will be used and all burn down barrels must have some sort of safety barrier placed across the top or around the barrel
  • Contestants must take all precautions necessary to prevent fire hazards. All fires must be contained in a suitable manner
  • Contestants may use trash receptacles placed throughout the cooking area.
    • Contestants are not to move trash receptacles into their cooking site for private use
  • All assigned cook-off areas must be cleaned and load out may begin no earlier than 5:30 pm.
  • Because of other festival events, all teams must be loaded out by 7:15 pm. You will not be allowed to leave between 3:00 pm and 5:30 pm.


PO Box 460288
San Antonio, TX 78246
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