Wild Game Chili Cook Off

7318 Windsong Drive,North Little Rock AR 72113

27 March, 2021

Description

A wild game chili cook off for the adventurous eater. Open to the public at 12PM for unlimited chili tasting from all participating teams. THIS WILL BE AN OUTDOOR EVENT, HELD RAIN OR SHINE. SINCE THIS IS AN EATING EVENT, PLEASE TAKE CARE TO SOCIAL DISTANCE FROM OTHER GROUPS OF PEOPLE. WE WILL BE SPREADING OUT THE COMPETITORS TO MAKE IT EASIER FOR YOUR GROUP TO MAINTAIN A SAFE DISTANCE. THE TEAMS WILL BE COOKING FROM 9AM UNTIL NOON, WHEN THE GATES WILL OPEN TO THE PUBLIC. EACH PAID ENTRY WILL RECEIVE ONE TOKEN AT THE GATE. THESE TOKENS ARE USED TO DETERMINE THE COMPETITION WINNERS. DROP YOUR TOKEN IN THE RECEPTACLE AT YOUR FAVORITE TEAM'S TABLE. AT 3PM WE WILL GATHER ALL TOKENS AND TALLY VOTES. IMMEDIATELY UPON COMPLETION OF THIS TALLY, WE WILL ANNOUNCE AND AWARD THE WINNERS. AS A JUDGE OF THE COMPETITION, TEAMS SHOULD BE TRYING TO WIN YOUR VOTES WITH A TASTE OF THEIR CHILI. ARMED WITH YOUR SPOON (WE WILL SUPPLY PLASTIC SPOONS AND SANITIZER, BUT YOU CAN BRING YOUR OWN), TRY AS MANY OF THE WILD GAME VARIETIES AS YOU LIKE! ALL COMPETITORS ARE REQUIRED TO DISCLOSE THE TYPE OF WILD GAME USED IN THEIR CHILI UPON REQUEST. TEAM RULES: ARKANSAS WILD GAME CHILI COOK OFF 2021 1. Chili: Any kind of meat, or combination of meats, cooked with chili peppers, various other spices, and other ingredients. 2. There are four categories a team may enter. You are not required to declare your category until check-in at the event. If using more than one of the below in a single recipe, the team must select the category with the predominant wild game meat: CATEGORY 1. Venison: Deer, Elk. CATEGORY 2. Fowl: Any wild game bird, including but not limited to: Duck, Goose, Pheasant, Quail. CATEGORY 3. Wild Pig: Feral hogs that have not been trapped and fed for a period of more than 48 hours. CATEGORY 4. Exotic/Small Game: All other legally harvested wild game meats, including but not limited to: Bear, Raccoon, Opossum, Rabbit, Frog, Squirrel, Beaver, etc. 3. No ingredient may be pre-cooked or treated in any way prior to the preparation period. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and/or mixing of spices. Meat may be pre-cut, ground, or (limited to one meat) smoked. All other ingredients must be chopped or prepared during the preparation period. 4. Check-in and prep period for all teams will be between 8AM-9AM. The cooking period will be from 9AM-12PM. Contestants are not required to use the entire four-hour period for cooking, but all teams must be checked in prior to 9AM to qualify for prizes. 5. Each team is permitted to have up to four team members. Multiple teams may claim one affiliation but must have discernable team names from one another. Teams may have additional support staff at the regular admission rate prior to gates opening but may not assist in cooking. 6. If anyone other than team members, who have been identified to the cookoff chairman prior to the cookoff, assists the contestant, in any manner whatsoever during the period of time after the contestants meeting and the end of the cooking period, the contestant shall be subject to disqualification. 7. Contestants are responsible for supplying all their own cooking utensils, etc. The venue will provide an area for each contestant. Contestants will also be responsible for providing their own heat source for cooking. Contestants shall also provide any toppings or accompaniments (i.e. cheese, onions, bread) if they desire to serve them. 8. Contestants are permitted to set up their equipment, decorations and other facilities anytime after 6:00AM on the day of the cookoff. 9. Each contestant must cook a minimum of three gallons of chili. Contestants will serve their chili in 2 oz. plastic containers provided by the venue. Team members will wear masks while open to the public if they are within 12’ of attendees. 10. Each paid attendee shall receive a token or tokens to vote for their favorite chili. Each team shall provide their own receptacle for accepting votes. Re-distributing votes from one team’s receptacle to another will result in disqualification. A venue representative will collect and tally votes at precisely 3pm. Winners will be announced immediately upon completion of vote tallies. 10a. Winners shall be determined by the greatest number of votes within their category. Prize money will be awarded as follows in each category: 1st Place: $200 2nd Place: $100 3rd Place $50 4th Place $30 The Grand Prize winner receiving the most overall number of votes will be awarded an additional $800 prize. In the event of a tie, the teams may agree to split the prize, or submit to a random game of chance of the chairman’s choosing (i.e. Best 2 out of 3 Rock/Paper/Scissors), with the winner receiving the disputed prize. 11. All teams must disclose all types of wild game meat used in their recipe to all members of the public with a sign no less than 8 ½” x 11” with permanent marker. This sign should be placed flat, uncovered, and visible on the top of your table. 12. Teams may bring a personal cooler for food and beverages FOR TEAM MEMBERS ONLY. 13. All teams shall leave their preparation area as it was found. All trash generated by the team should be thrown out into a garbage can or the facility dumpster. 14. The venue shall provide one table and four chairs per team, and 2 oz. serving cups the teams will use to serve chili to the public. Attendees will receive a spoon upon entry. The venue will have several garbage cans located throughout the cook off area. 15. THIS IS AN OUTDOOR EVENT AND WILL BE HELD RAIN OR SHINE. 16. The decisions of the venue officials shall be considered final. FINAL NOTE: TEAMS - PLEASE CARPOOL TO THE EVENT AS BEST YOU CAN. WE ARE LIMITED ON PARKING AND THIS WILL HELP GET MORE PEOPLE IN TO TRY YOUR CHILI.