Turn in times and quantities are as follows:

  • Chicken Wings ----11:30 am Showpiece of 20 wings
  • Ribeye Steak ------1:30 pm Showpiece plus 12 or 15 bite-size pieces
  • Open Division -----2:30 pm Showpiece plus 12 or 15 bite-size pieces
  • Double ticket are used; one in the container with submission and the signed portion kept by participant.
  • Containers to collect voting tickets will be provided to participating teams.
  •  Each participating team will be provided a ribbon/balloon/etc to signify the team is participating in the Best in Show competition.
    • Once your team is out the ribbon/balloon/etc. may be taken down, indicating that the team has finished the competition.
  • Judging trays are 9 inch square non-dived Styrofoam with a hinged lid and are provided at the head cook’s meeting at 8:00 a.m. Cooks must furnish foil.
  • No excessive sauce maybe visible in the judging containers; this will be grounds for disqualification.
  • Meat is judged on aroma, appearance/color, texture, taste and overall.
  • Final quantities to be announced at Head Cooks Meeting at 9:00 a.m. 
  •  All judging trays shall be clean and free of obvious marks; marked trays are subject to disqualification 
  • Results and awards in each category will be announced beginning at 4:00 p.m.
  • Trophies and prize money will be awarded for 1st – 3rd places in the meat categories.
  • Top ten entries will be announced in each category.
  •  A grand champion or overall winner will be named.
  • An award will also be given for the People’s Choice Best Themed.
  • Teams are allowed to sample competition meat only and quantities must be limited. 
  • Event organizers ask that competitors do so sparingly not to compete with event food trucks

PO Box 460288
San Antonio, TX 78246
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