General Ground Rules:
· *** NO GLASS BOTTLES ALLOWED ON THE KC HALL GROUNDS ***
· The Hallettsville Chamber and Knights of Columbus #2433 WILL NOT be responsible for theft, damage, or injury sustained during the cook-off.
· Vehicles are not allowed to park in the cook-off area, except for unloading and loading supplies. Each team is responsible for making sure there are no vehicles in front of their cooking area.
· No dogs are allowed in the cook-off area.
· There is no electricity provided. Generators are allowed. No tampering with any electrical boxes on cooking location or on RV grounds.
Kolache Fest BBQ Cook-Off Rules
Please read the following Kolache Fest BBQ Cook-Off Rules. We expect everyone to follow these guidelines enforced by the Hallettsville Chamber. Failure to comply with any of the rules set forth will result in dismissal from current BBQ Cook-Off and prohibited from returning for future festivals as a cook-off participant. If you have any questions, please call the Hallettsville Chamber at 361-798-2662
***PRIZES AWARDED TO 1ST, 2ND, AND 3RD PLACE IN EACH CATEGORY***
· Pre-Registration is recommended. Registration will be available Friday, September 25, after 6pm, inside the KC Hall.
· You may bring your pits in on Friday, September 25.
· RV sites are available. For more information, call the KC Hall at 361-798-2311.
· COOKS MEETING – 10 AM – BBQ JUDGING TENT OR BUILDING
· The Hallettsville Chamber reserves the right to make additional regulations as situations warrant. Decisions of the chamber and judges are final. Anyone violating cook-off rules may be disqualified.
· No open fires. No ground fires. No electrical/pellet cookers. Fires must be wood or of wood substance. Propane burners are allowed for beans. Fire extinguishers are required for all cooking teams on site.
· No garnishes or sauces allowed on meat, including onions, bacon, jalapeno peppers, vegetables, etc. MEAT ONLY!
· Seasoning and marinating meat must be done on the grounds only. The chamber may make meat and pit inspections on the day of the cook-off at any time.
· Meat is subject to being checked by the chamber before being cooked.
Entry Qualifications: All entries must be cooked on site.
· Sauce – Turn in by 12:30PM
· Sausage – Turn in by 12:30PM:
- It can be any type of meat and may be cooked as per the cook’s preference.
- Must be whole and at least 10” in length.
· Pinto Beans – Turn in by 1:30PM:
- Must be at least 80% beans
· Chicken – Turn in by 2:30PM:
- Must turn in half a chicken; quarters will not be accepted
· Pork Ribs – Turn in by 3:30PM:
- 6-8 ribs
- Must be sliced individually
· Brisket – Turn in by 4:30PM:
- Turn in 6-8 slices, approximately 1/4” thick
Kolache Fest Chili Cook-off Rules
1· Chili must be cooked on site, from scratch the day of the competition
2· All contestants must cook under a covered area. i.e. canopy, EZ up etc.
3· All people under the canopy must wear a head covering
4· Contestants must furnish all cooking gear, chairs, stoves, canopies etc.
5· Chili powders cannot be a premixed, store-bought chili mixes
6· Fillers are not allowed. i.e. Beans, rice, pasta etc.***
***Rule #6 does not apply to Community category. This category is considered a homestyle version and is judged in a separate category. If a community contestant wants to enter the CASI category, then they must adhere to rule #6***
