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INDIVIDUAL FOOD TYPES

Rules (con’t)

 Wings

  • No fryers used for wing competition.
  • Teams please check in with a 10-15 lb. bag of chicken wings for each team participating  in the wing contest.
  • Chicken wings (thawed) will be on site Saturday morning at 8:30 a.m. with wing inspection at 9:30 a.m.
  • Wings must be ready for public tasting by 12:00 p.m.
  • The wing cook-off will conclude at 1:00 p.m.

 Ribeye Steak

  • Steaks will be judged for appearance, doneness, taste, texture and overall impression. Taste will be the first tiebreaker Texture will be the second.
  • Steaks may not be removed from your cooking booth; any violation of this will result in immediate team disqualification from the competition
  • The cooking teams shall provide all seasonings and “secret ingredients” in open area. No illegal substances/chemicals can be used.
  • Steaks cannot be branded
  • Garnishing Steaks is NOT PERMITTED
  • Steaks will be submitted whole
  • Cooks are encouraged to share their remaining steaks with spectators in small sample portions during the Sampling time at 1:30 p.m. 

Open Division

  •  Be Creative and have fun, No rules; anything goes.
  • Judging will be on creativity, Taste, Presentation


 

PO Box 460288
San Antonio, TX 78246
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