Cook-off Info

chili_string

Click on the link below for entry forms

Cook Entry Form

The LSCC cook-off is held annually at
Yett Memorial Park in Blanco, TX

1813 US Highway 281 South
Blanco, TX 78606

map

JACC2012_06

What should you bring if you are competing in the cook-off?

Bring what you need to cook your chili and other entries!
This includes skillets, pots, stove, spices, meat, smokers, grills, etc.
You must cook your chili on site and from scratch to qualify.
Remember that electric hook ups are limited and $25 per night.

JACC2012_05 JACC2012_judgestable_01

Cook-off rules

The LSCC of Texas follows the Original Terlingua International Frank X. Tolbert Championship Chili Cookoff, Inc. rules for competition chili. Below are links to the official rules, you can also visit the OTICCC’s website A Bowl of Red to view the rules there and learn more about the Terlingua Cookoff.

Official Rules: Page 1, Page 2, Page 3

Quick summary of some of the official rules:

1. No more than one judging sample can be taken from any one pot.

2. Each cook may turn in only one cup of chili.

3. At turn-in time, fill your cup 3/4 full (or leave at least 1 inch head space) and take it to the Cookoff Headquarters. Do not be late.

4. Your chili will be judged on Appearance, Aroma and Taste.

5. Chili must be prepared from “scratch”. From “scratch” means starting from raw meet and regular spices. Commercial chili powder is permissible, but complete comercial chili mixes are NOT permitted.

6. Chili must be prepared out in the open in as sanitary a manner as possible.

7. No beans, pasta, rice or other similar items are allowed.

8. The head cook must prepare the chili to be judge.

9. Cooks must be 18 years or older.

IMG_3974 001_025_Sharon_Haynes_cooking_285114955_large

tips01

Cook-off Tips

Understanding Judging

Your chili will be judged on;
Appearance, Aroma and Taste.

Depending on how many entries there are, juding will be conducted in tiers;
Preliminary judging, semi-final, and final.

Each tier is staffed with a different set of judges. Participating cooks are only allowed to judge in the preliminary category, and new cooks are strongly encouraged to volunteer. The experience can be the best teacher of all.

The Judging Cup

 Be sure to get your judging cup!
The cup will have a ticket inside the cup and an identical ticket concealed with duct tape on the outside. Remove your ticket from your turn in cup and put it in a safe place.
Do not lose your cup.

Prepare your cup. Crush a garlic clove and run it all over the inside of the cup.
Leave the garlic sealed inside the cup for the duration of your cooking time. Helps to remove the styrofoam taste.
Be sure to throw the garlic away before you load it up for the judges.

Protect your cup from sustaining any damages, scratches, dents, drips or markings of any kind. At turn in time, all cups must look alike with no distinguishing characteristics.

If your cup does get damaged – return it with both tickets (the one inside and the untampered with ticket under the duct tape) to the judging tent for a new judging cup.

Be careful of what goes into your turn in cup.
Ladle it up in small portions so you can look for any ugly bits that need to be removed – especially grissle. Don’t want that in the judges’ mouths!

 

 

 

judging06 judging05 judging01IMG_4021 IMG_4010

Chili Making Tips

Chili Tips

If using cut meat (instead of chili grind) buy your meat early enough to partially freeze before cutting. A whole lot easier to handle and get precision cuts. Also, if using cut meat, trim off and throw away anything that is white, silver or gray in color.

If using cut meat (as opposed to chili grind), rinse your meat with cool water. It will help wash away shreds that muddy the gravy.

Brown and drain your meat. Do not let the meat boil – it will make it tough. Keep burner to a low simmer. Watch your liquid.

Use an egg timer to keep you on schedule.

Float a pork rib in your chili for added depth of flavor. Remove when adding spices, and return to pot after your “dump” has been blended in thoroughly.

Float a couple of serrano peppers in your pot. ;Be sure to remove before loading up your sample cup.

Be careful of adding salt. Commercial chili powders are actually blends, many of which already contain salt. Use Low Sodium or Less Salt versions of cooking broth, and No Salt tomato sauce.

Too much salt, boil a raw potato in your chili.
Bitter, add a small amount of brown sugar.
Tomato too strong? Add half a teaspoon of creamy peanut butter.