Cook Team
General Information
Official Rules
Complete rules and judging guidelines
are available by calling 205-750-0719.
Registration
$50 entry fee per team
Maximum of 4 members per team
Registration fee includes:
8 ft. x 10 ft. cooking area
One electrical outlet
One 8-ft. table, tablecloth & two chairs
Gloves for cooking
Ladle, spoons & cups for sampling
Ingredients
Chili for the cookoff is defined as any kind
of meat or combination of meats, chili pepper
seasonings, spices, or other assorted ingredients.
Chili for judging may contain beans but no
additional toppings. However, toppings may
be made available on the side for public sampling.
Each team should prepare a minimum of
3 gallons of chili for judging and sampling.
Registration Deadline
The deadline for team registration is January 21, 2011
or whenever all team openings are filled.
(whichever occurs first)
General Information
Official Rules
Complete rules and judging guidelines
are available by calling 205-750-0719.
Registration
$50 entry fee per team
Maximum of 4 members per team
Registration fee includes:
8 ft. x 10 ft. cooking area
One electrical outlet
One 8-ft. table, tablecloth & two chairs
Gloves for cooking
Ladle, spoons & cups for sampling
Ingredients
Chili for the cookoff is defined as any kind
of meat or combination of meats, chili pepper
seasonings, spices, or other assorted ingredients.
Chili for judging may contain beans but no
additional toppings. However, toppings may
be made available on the side for public sampling.
Each team should prepare a minimum of
3 gallons of chili for judging and sampling.
Registration Deadline
The deadline for team registration is January 21, 2011
or whenever all team openings are filled.
(whichever occurs first)
