Grand Prize is a Big Green Egg

provided by Land Of Pools

Louisiana Beef Industry CouncilLouisiana Beef Industry Council

Bring your best chili game to Antique Alley and show us what you’ve got.

presented by

Registration begins at 8:30am & ends at 12pm. Chili Tasting for the public will be between 10am and 2pm. Judging will begin at 1pm.The first thirty cooks to register will receive a

goody bag with great items, so sign up quick.

Contest is Saturday, December 8, 2012 at the corner of Trenton and Wood Street, West Monroe.

GO! to www.christmasontheriver.org for more information

Got questions? Call Scott Bruscato 800-843-1872 | 318-387-5691

Come and participate in the Annual Christmas on the River Chili Cook-Off. Cook your best chili on site and submit it for official judging. Participate in the People’s Choice Award and let the crowd choose their favorite. All net proceeds will benifit

THERE ARE GREAT PRIZES TO BE WON!DO YOU HAVE A 1 of a kind chili?

Detach the registration below and return before Dec. 3 for early registration | Registration is also open the day of the event.

Name:________________________________ Phone Number :_________________

Address:_____________________________________________________________

$20.00___________ E.Mail_______________________________________

VALUEOVER $700

Christmas on the River Chili Cook Off Rules

December 8, 2012

1. Chili Cooking Rules

a. CHILI COOKED ON SITE- A chili must be cooked from scratch on site the day of the cook off. All chili must be prepared in the open (no cooking in motor homes, etc.)

b. CHILI COOKED FROM SCRATCH- “Scratch” is defined as starting with raw meat. No marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes (just add meat mixes that contain premeasured spices) are NOT PERMITTED.

c. SANITATION- Cooks are to prepare and cook chili in a sanitary manner

d. INSPECTION OF COOKING CONDITIONS- Cooking conditions are subject to inspection by the head judge (Failure to comply is subject to disqualification)

e. COOKS MAY HAVE TO TASTE THEIR CHILI- At the discretion of the head judge, chili

cooks may be required to remove the lids from their chili cups and taste their chili before turning in for judging. (If a contestant refuses, his or her chili will be disqualified.)

f. ONE CHILI PER COOK- each head cook is responsible for preparing one pot of chili that he or she intends to be judged and turning in one judging cup from that pot. No more than one judging sample can be taken from any one pot.

g. COOKS MUST SIGN NUMBER SLIPS- Chili cooks must sign their secret number slips in ink

with their first and last names at the time cups are issued. Winners will not be eligible if their secret numbers are unsigned when presented. NOTE: Cooks must present their signed secret numbers to win.

h. PROTECT THE JUDGING CUP-Once judging cups have been issued, each head cook is

responsible for his or her judging cup. Cooks must not remove or tamper with the numbers on the outside of the cups. Any marked or altered cup must be replaced prior to turn-in or it will be disqualified.

i. FILLING CUP- Cups will be filled ¾ full or to the level designated at the cooks’ meeting.

j. CHILI TURN-IN- Chili will be turned in at the place and time designated at the cooks’ meeting o

as otherwise designated by the head judge.

k. PYROTHECHNICS- No chili contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff. Contestants discharging firearms and or using explosives or other pyrotechnics will be disqualified from the chili cookoff.

l. PENALTIES- Failure to comply with rules will result in disqualification of any individual cook for the cookoff. Decisions of the official (s) are final. In case of disqualification the head official will notify the head cook and give a reason for disqualification. In the event of disqualification of a cup of chili occurs after judging has started, it is not necessary that the cook be located or given an explanation for the disqualification.