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2013 Rules & Regulations LOC World Championship “Cabrito” Cook-Off
Mar 25, 2013 | 917 views | 0 0 comments | 15 15 recommendations | email to a friend | print
• Entry fee is one hundred dollars ($100) paid in advance.

• Each team will be assigned a number and only the Cook-Off Director will know team

numbers.

• Each team will be assigned a designated area (approximately 15’ x 30’). AT 10 a.m.

THE ENTRANCE GATE TO THE COOK-OFF AREA WILL BE CLOSED AND

NO VEHICLES WILL BE ALLOWED TO REMAIN INSIDE THE AREA OR

YOU WILL BE DISQUALIFIED.

• Each team must have their own pit and furnish their own firewood or charcoal and as

much cabrito as desired.

• The cook-off area will be open at 7 a.m.

• Only Cook-Off Directors and Assistants will carry trays to the judges’ table for judging.

• Showmanship judging will be conducted between 1 p.m. and 2 p.m.

• Judging will begin at 1 p.m.

• There will be two divisions: Barbecue and Guisada.

• Trophies will be awarded in both categories to first thru 8th places and Buckles will be

given to the Champions in each division.

• Each head cook is responsible for the cleanliness of assigned area and conduct of team

members.

• There will be no D.J. type entertainment system allowed. Each team will be

responsible for their entertainment/music.

• ‘’No Garnishes”- Goat Meat OalyUI Decorating enuies in any manner will mean

disqualification.

• Cabrito entries should be cut into bite-size pieces including ribs (no bones).

• Head cooks will be responsible for following State Laws on the consumption of

alcoholic beverages and tobacco consumed in their cook-off areas. This rule applies

to minors drinking and smoking.

• Head Cooks meeting will be at 9:30 a.m. at the Go Texan tent.

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