DATE & LOCATION: SEPTEMBER 29, 2012. COLISEUM MEADOW, STONE MOUNTAIN PARK.

COOKING RULES

CHILI

• Cooking of chili is to begin no earlier than 6:00 a.m. on Saturday, Sept. 29th. Ingredients may be chopped prior to Saturday, but precooked meat prior to 6:00 a.m. Sept. 29th will disqualify your team.
• Chili must be made from scratch: cooking beginning with raw meats, vegetables and spices; complete commercial chili mixes are not permitted.
• Beans, pasta, rice, etc. are approved ingredients for this chili competition.
• Chili must be cooked in your designated booth site and prepared in a sanitary manner.
• One pint (16 oz.) of chili is required to submit for judging.
• A minimum of 4 gallons of chili must be prepared for distribution to the public.
• The chili prepared for judges should be the same served to the public or risk disqualification.

BRUNSWICK STEW

• For Brunswick Stew ONLY: cooking of meat and/or stew may begin off-site and prior to 6:00 a.m. Saturday Sept. 29th.
• Stew must be made from scratch: cooking beginning with raw meats, vegetables and spices; complete commercial stew mixes are not permitted.
• One pint (16 oz.) of stew is required to submit for judging.

CORNBREAD

• Cooking of cornbread is to begin no earlier than 6:00 a.m. on Saturday, Sept. 29th.
• Cornbread must be made from scratch; complete commercial cornbread mixes are not permitted.
• Cornbread must be cut into 10 one inch squares to submit to judging.

GENERAL COOKING INFO

• Participants must furnish their own cookware and utensils.
• A cooking source can be a number of different methods including traditional propane camp stove, Coleman fuel, BBQ, or open fire (see below for open fire details).
• This competition involves sampling by judges and event attendees, please be aware that each team's liability is based on ingredients cooked in your chili, stew, or cornbread. Teams preparing and serving harmful ingredients will be held liable.

Food entries must be submitted in the containers provided at registration to the judging tent within the following time lines:
11:45 a.m.-12:15 p.m. - Chili
12:45 p.m.-1 p.m. - Brunswick Stew
1:45 p.m.-2 p.m. - Cornbread
 

BOOTH RULES

• Each booth is a 12' x 12' (approx.) plot of land - we provide nothing more than the space.
• You may set up your booth either Friday or Saturday (Sept. 28th or 29th), after you have completed on site check-in. Friday set up is recommended.
• All participants setting up on Friday are allowed to camp inside their respective booth space on Friday night. Please be courteous of your noise level in the late hours.
• At the close of the event (Saturday, Sept. 29th, 7:00 p.m.), all booth equipment must be removed from the site. Break down of your booth may begin at any time, but no vehicles are allowed in our out of the event site until 7:00 p.m. on Saturday.
• Booths do not have running water or electricity.
• Open fires are permitted only if contained within concrete blocks and only in designated booths (booths 51-295).
• Your booth space in not intended for the parking of a vehicle. All vehicles that do not fit within your respective booth space(s) must be removed from the event site by 7:00 a.m. on Saturday (Sept. 29th).
• There is a no advertising policy: no promoting, selling, or displaying a company or organization's name, product, service, etc. at your booth or within the event grounds. Under no circumstances is food, drink, or novelties to be sold to the public. If there is an interest in becoming an official sponsor of the event, please see the website for details.

REGISTRATION:  to be a participant in the Chili Cook-Off download the documents on the INFO & ENTRY page.

FINAL ON SITE REGISTRATION

A representative from your team will need to check-in at final registration either Friday or Saturday (refer to the site map on the INFO & ENTRY page for Registration Tent location). It is recommended that check-in and booth set up are completed on Friday.

Final Registration Hours of Operation:
Friday, Sept. 28th; 8:00 a.m. - 8:00 p.m.
Saturday, Sept. 29th; 7:00 a.m. - 9:00 a.m.

Registration and the gate to the event site will close on Friday at 8:00 p.m sharp.

At final registration you will receive: (per booth)

• Confirmation of your booth space assignment.
• 1,000 one oz. sample cups, your containers to submit to judging, and a special Chili
  Cook-Off gift.
• 4 wristbands for team members.

For those participants that did not preregister, we will be taking applications at final registration. Please bring a completed registration form and cash payment. Remaining booths spaces will be on a first come first serve basis.