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INDIVIDUAL FOOD TYPES
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.
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.
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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