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The 7th Annual Chilirhea Cook Rules

The 7th Annual Chilirhea Cook Rules

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Published by Brian Alley

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Published by: Brian Alley on Feb 16, 2012
Copyright:Attribution Non-commercial

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07/29/2013

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The 7
th
Annual Chilirhea Cook-Off 
February 18
th
, 2012
Rules of EngagementCooks Mandatory Meeting Friday, February 17
th
, 2012
 –
6 pm @ Pratt Place Barn
COOKING
1.
 
All Chili must be cooked at the location of the event. Only preparation work, such as cutting of veggies and meat may be done prior to event. Chili cooked the night before and brought in acrock pot or warming tray is unacceptable and will be disqualified from the competition.
NObrowning or cooking, smoking, brazing, broiling of meat prior to the event.2.
 
Cooking officially begins at 8:00 a.m. and ends at 12:00 p.m. All cooks needs to be at the eventby 9:00 am to ensure your chili gets properly cooked. Please do not come later than 9:00.
3.
 
You can use a fish fryer, crock pot, or an outdoor stove to cook your chili.
You must provideyour cooking apparatus.
 
4.
 
Please bring a table to cook on if you have one.
5.
 
You will want to bring a tent in case of rain and snow to cook under.
6.
 
The style of chili is
Red Only.
No white chili or Verdi chili.
 7.
 
Any type of meat is fair game. You can include beans, but in the past judges have awarded thos
chili’s less in points.
8.
 
Please prepare to cook 1-2 gallons of chili. If you want to make more, then please go ahead.Cooks ran out last year.
 Judging
9.
 
Chili not finished prior to judging time will be penalized 05 points for every 15 minutes late ontheir final score.
10.
 
The judges will judge four (4) chili’s at a time in 15 minute groupings. You will be assigned a
grouping and your chili will have to be ready during that time frame. If not, you will be penalizedaccording to section 9. Groupings and placements will be han
ded out at cook’s meeting prior to
the event.
11.
 
A judge’s sheet will be emailed out the week of the event.

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