Tweet
2012 Charity Cook Off
2012 Charity Cook off March 23 & 24 at the Dickinson VFW
This is the 2012 West End Anglers Charity Cook Off. This is FWE's 2nd year to host this event, in the past we have raised several thousand dollars for various charities and hope to do the same again this year.
There will be 3 main divisions: Brisket, Chicken & Ribs and 6 optional side pots; Friday night, Seafood Dish and Frozen Drink, Saturday, Bloody Mary, Pinto Beans, Chili and Potato Salad.
Each team is allotted a certain area and may not spill over into any other team's area. This is a fun event benefiting a great charity and we look forward to making it even bigger than last year.
There will be live music Friday evening. The actual competition is Saturday and again live music will fill the air. We look forward to having a large crowd both Friday Evening & all day Saturday at the event.
Please visit this link: http://www.fishwestend.com/forum/sho...arch-23-amp-24
Each Spot costs $130, which includes entries into all three main categories.
Side pots are $70 total or you may choose the one you want.
If you want a personal pot-o-can for your site, they are $45 each
A spot is roughly a 30' x 30' area.
REGISTER
FLYER: CharityCookOff-Flyer.pdf
RULES & REGULATIONS: CookOffRules&Info.pdf
Facebook Event Page
2012 West End Anglers Charity Cook Off
March 23, 24
VFW Dickinson, 5204 St. Hwy 3 and Hughes Road
Benefitting;
*Shriners Hospitals for Children
*Gary J Lynn Foundation for CP
*Texana Children's Center for Autism
*Dickinson VFW
Live Music Friday Night & Saturday!!
Minimum Entry Fee: $130 (Includes all Entries for Main Event)*
Minimum Entry per team to be $130 per spot , Brisket ($50), Ribs ($40) and Chicken ($40)
Brisket Payout; 1st - $400 & Trophy, 2nd - $200 & Trophy, 3rd - $100 & Trophy, 4th & 5th - Plaque
Pork Spare Ribs Payout; 1st - $300 & Trophy, 2nd - $150 & Trophy, 3rd - $75 & Trophy
Chicken Payout; 1st - $300 & Trophy, 2nd - $150 & Trophy, 3rd - $75 & Trophy
Main Event Judging Saturday March 24
Chicken 2 pm
Ribs 3 pm
Brisket 4 pm
Friday Night Chef's Fight (Entry Optional)**
$20 Top Chef Seafood Dish (no gumbo), 1st - $150, 2nd - $50, 3rd - $25 & Plaques
$10 Frozen Drink, 1st - $75 & plaque, 2nd - $25 & plaque, 3rd - Plaque
Friday Night Chef's Fight Judging
Seafood and Frozen Drink 7 pm
Saturday Side Pots (Entry Optional)**
$10 Bloody Mary, 1st - $75 & plaque, 2nd - $25 & plaque, 3rd - Plaque
$10 Pinto Beans, 1st - $75 & plaque, 2nd - $25 & plaque, 3rd - Plaque
$10 Chili, 1st - $75 & plaque, 2nd - $25 & plaque, 3rd - Plaque
$10 Potato Salad, 1st - $75 & plaque, 2nd - $25 & plaque, 3rd - Plaque
Saturday Side Pot Judging
Bloody Mary 10 am
Pinto Beans 11 am
Chili 12 am
Potato Salad 1 pm
Awards 5:30 PM
* Prize Money Based on 25 total entries, prize money for brisket will go up $10 per each additional entry and prize money for ribs and chicken will go up $5 per each additional entry
** Based on 25 entries, prize money will be adjusted as needed so that the charities will receive at minimum 50% of all entries
Any sponsor Donating $100 or more to help cover costs will have their Name/Logo printed on the T-shirts, $250 or more will have Name/Logo printed on the T-Shirt and Banner for the event.
As always Auction Items will again be needed and much appreciated.
REGISTER
FLYER: CharityCookOff-Flyer.pdf
RULES & REGULATIONS: CookOffRules&Info.pdf
Facebook Event Page
1) All entries must be paid via FWE Store or by Mail No later than March 11, 2012
If paying by check, Send check to Roger Robinson, 2702 8th Ave N. Texas City, TX 77590
2) Check in and Set up will be on Friday, starting at 9:00 AM, All teams must check in by 6:00 PM.
3) Beef Brisket, Chicken and Pork Spare Ribs must be inspected prior to seasoning. No pre-cooked or salted meat will be allowed. (Meat will be inspected between 3:PM and 6:PM)
4) Multiple entries are allowed. (Spots)
5) All cooking must be done with wood or wood substance, no Gas or Electric cooking.
**No holes or Dug Pits Allowed.
6) All food is to be prepared on site.
7) A team consists of a Chief Cook, and whoever else you want on your team.
8) Chief Cooks are responsible for their team members, their guests and their cook sites.
** This includes clean up and trash disposal
9) Cooking teams must supply all their own supplies, including trash maintenance/disposal.
10) Only the food being judged will be put in the provided container for judging, no garnishes allowed. Any "contaminated" containers turned in will not be judged. No foil, no greenery, etc… You are required to turn cook at least a 10LB Brisket, 1/2 Chicken & 1 Rack of Ribs for the main event.
11) Judging times will be posted at the park. An official cook off clock will be used to facilitate judging activities.
All food samples will be requested (10) Minutes before the designated time, all entries must be received at the judging area before the designated time.
** NO SAMPLES WILL BE ACCEPTED AFTER SET JUDGING TIME
12) Judging will be done on a Ten Point System. All Categories will be on first cut judging. No Second Cuts.
*** All containers will be Identical, It is the Chief Cooks responsibility to insure that his/her containers are not damaged or marked in any way prior to turn in. If a container is damaged prior to turn in, it may be replaced.
13) All Teams will be responsible for providing judges for all entries. The person delivering the sample will need to stay at the judging area until released from the judging committee. The judging committee will randomly pick judges based on the number of entries.
14) Samples; Sample for judging will consist of the following.
Brisket: 7 ea; pencil thick slices, no sauce, no garnish
Ribs: 7 ea; bone in ribs, no knuckle, spare ribs only, no sauce or garnish
Chicken: 1/2 whole chicken, no loose meat, no sauce, no garnish
Bloody Mary: 8 oz provided cup, drink only, no garnish
Pinto Beans: 8 oz provided cup, pinto beans only, no meat, no garnish
Potato Salad: 8 oz provided cup, no garnish
Chili: 8 oz provided cup, meat chili only, no beans, no garnish
Seafood: No Gumbo, anything else goes
Frozen Drink: 8 oz provided cup, anything goes
15) Decisions of the Committee Chairman and Judges are Final.
16) FishWestEnd.com, VFW Dickinson, Shriners Hospitals for Children, Shriners North America, Gary J Lynn Foundation for CP, Texana Children’s Center for Autism and all cook-off committee members are Not Responsible for Any Loss, Damage, Injury or Illness that might or possibly could occur during the contest.
*** Chief Cooks Meeting at 5:00 PM Friday March 23rd and 9:00 AM Saturday March 24th.
REGISTER
Flyer: CharityCookOff-Flyer.pdf
RULES & REGULATIONS: CookOffRules&Info.pdf
Facebook Event Page
This is the 2012 West End Anglers Charity Cook Off. This is FWE's 2nd year to host this event, in the past we have raised several thousand dollars for various charities and hope to do the same again this year.
There will be 3 main divisions: Brisket, Chicken & Ribs and 6 optional side pots; Friday night, Seafood Dish and Frozen Drink, Saturday, Bloody Mary, Pinto Beans, Chili and Potato Salad.
Each team is allotted a certain area and may not spill over into any other team's area. This is a fun event benefiting a great charity and we look forward to making it even bigger than last year.
There will be live music Friday evening. The actual competition is Saturday and again live music will fill the air. We look forward to having a large crowd both Friday Evening & all day Saturday at the event.
Please visit this link: http://www.fishwestend.com/forum/sho...arch-23-amp-24
Each Spot costs $130, which includes entries into all three main categories.
Side pots are $70 total or you may choose the one you want.
If you want a personal pot-o-can for your site, they are $45 each
A spot is roughly a 30' x 30' area.
REGISTER
FLYER: CharityCookOff-Flyer.pdf
RULES & REGULATIONS: CookOffRules&Info.pdf
Facebook Event Page
2012 West End Anglers Charity Cook Off
March 23, 24
VFW Dickinson, 5204 St. Hwy 3 and Hughes Road
Benefitting;
*Shriners Hospitals for Children
*Gary J Lynn Foundation for CP
*Texana Children's Center for Autism
*Dickinson VFW
Live Music Friday Night & Saturday!!
Minimum Entry Fee: $130 (Includes all Entries for Main Event)*
Minimum Entry per team to be $130 per spot , Brisket ($50), Ribs ($40) and Chicken ($40)
Brisket Payout; 1st - $400 & Trophy, 2nd - $200 & Trophy, 3rd - $100 & Trophy, 4th & 5th - Plaque
Pork Spare Ribs Payout; 1st - $300 & Trophy, 2nd - $150 & Trophy, 3rd - $75 & Trophy
Chicken Payout; 1st - $300 & Trophy, 2nd - $150 & Trophy, 3rd - $75 & Trophy
Main Event Judging Saturday March 24
Chicken 2 pm
Ribs 3 pm
Brisket 4 pm
Friday Night Chef's Fight (Entry Optional)**
$20 Top Chef Seafood Dish (no gumbo), 1st - $150, 2nd - $50, 3rd - $25 & Plaques
$10 Frozen Drink, 1st - $75 & plaque, 2nd - $25 & plaque, 3rd - Plaque
Friday Night Chef's Fight Judging
Seafood and Frozen Drink 7 pm
Saturday Side Pots (Entry Optional)**
$10 Bloody Mary, 1st - $75 & plaque, 2nd - $25 & plaque, 3rd - Plaque
$10 Pinto Beans, 1st - $75 & plaque, 2nd - $25 & plaque, 3rd - Plaque
$10 Chili, 1st - $75 & plaque, 2nd - $25 & plaque, 3rd - Plaque
$10 Potato Salad, 1st - $75 & plaque, 2nd - $25 & plaque, 3rd - Plaque
Saturday Side Pot Judging
Bloody Mary 10 am
Pinto Beans 11 am
Chili 12 am
Potato Salad 1 pm
Awards 5:30 PM
* Prize Money Based on 25 total entries, prize money for brisket will go up $10 per each additional entry and prize money for ribs and chicken will go up $5 per each additional entry
** Based on 25 entries, prize money will be adjusted as needed so that the charities will receive at minimum 50% of all entries
Any sponsor Donating $100 or more to help cover costs will have their Name/Logo printed on the T-shirts, $250 or more will have Name/Logo printed on the T-Shirt and Banner for the event.
As always Auction Items will again be needed and much appreciated.
REGISTER
FLYER: CharityCookOff-Flyer.pdf
RULES & REGULATIONS: CookOffRules&Info.pdf
Facebook Event Page
Official Rules
1) All entries must be paid via FWE Store or by Mail No later than March 11, 2012
If paying by check, Send check to Roger Robinson, 2702 8th Ave N. Texas City, TX 77590
2) Check in and Set up will be on Friday, starting at 9:00 AM, All teams must check in by 6:00 PM.
3) Beef Brisket, Chicken and Pork Spare Ribs must be inspected prior to seasoning. No pre-cooked or salted meat will be allowed. (Meat will be inspected between 3:PM and 6:PM)
4) Multiple entries are allowed. (Spots)
5) All cooking must be done with wood or wood substance, no Gas or Electric cooking.
**No holes or Dug Pits Allowed.
6) All food is to be prepared on site.
7) A team consists of a Chief Cook, and whoever else you want on your team.
8) Chief Cooks are responsible for their team members, their guests and their cook sites.
** This includes clean up and trash disposal
9) Cooking teams must supply all their own supplies, including trash maintenance/disposal.
10) Only the food being judged will be put in the provided container for judging, no garnishes allowed. Any "contaminated" containers turned in will not be judged. No foil, no greenery, etc… You are required to turn cook at least a 10LB Brisket, 1/2 Chicken & 1 Rack of Ribs for the main event.
11) Judging times will be posted at the park. An official cook off clock will be used to facilitate judging activities.
All food samples will be requested (10) Minutes before the designated time, all entries must be received at the judging area before the designated time.
** NO SAMPLES WILL BE ACCEPTED AFTER SET JUDGING TIME
12) Judging will be done on a Ten Point System. All Categories will be on first cut judging. No Second Cuts.
*** All containers will be Identical, It is the Chief Cooks responsibility to insure that his/her containers are not damaged or marked in any way prior to turn in. If a container is damaged prior to turn in, it may be replaced.
13) All Teams will be responsible for providing judges for all entries. The person delivering the sample will need to stay at the judging area until released from the judging committee. The judging committee will randomly pick judges based on the number of entries.
14) Samples; Sample for judging will consist of the following.
Brisket: 7 ea; pencil thick slices, no sauce, no garnish
Ribs: 7 ea; bone in ribs, no knuckle, spare ribs only, no sauce or garnish
Chicken: 1/2 whole chicken, no loose meat, no sauce, no garnish
Bloody Mary: 8 oz provided cup, drink only, no garnish
Pinto Beans: 8 oz provided cup, pinto beans only, no meat, no garnish
Potato Salad: 8 oz provided cup, no garnish
Chili: 8 oz provided cup, meat chili only, no beans, no garnish
Seafood: No Gumbo, anything else goes
Frozen Drink: 8 oz provided cup, anything goes
15) Decisions of the Committee Chairman and Judges are Final.
16) FishWestEnd.com, VFW Dickinson, Shriners Hospitals for Children, Shriners North America, Gary J Lynn Foundation for CP, Texana Children’s Center for Autism and all cook-off committee members are Not Responsible for Any Loss, Damage, Injury or Illness that might or possibly could occur during the contest.
*** Chief Cooks Meeting at 5:00 PM Friday March 23rd and 9:00 AM Saturday March 24th.
REGISTER
Flyer: CharityCookOff-Flyer.pdf
RULES & REGULATIONS: CookOffRules&Info.pdf
Facebook Event Page
Comment