Bubba's Annual Chili Cookoff

Chili Cookoff Judge's Information and Application

  1. Judges are divided into three groups to judge Bubba’s Chili Cook-off: Group A, Group B, and Final Judges
  2. Having Groups A + B ensures that we can keep the contest fair in case a few judges know teams competing in the event….so don’t worry if you know a team or two….just be sure and let us know
  3. You are permitted to walk the cook-off grounds and visit with teams prior to reporting at the judge station; however, you are not permitted to sample, view, or smell chili entries
  4. Chili entries are to be judged based on Appearance, Aroma, and Flavor
  5. As a Group A or Group B judge, you will taste half of all entries; as a Final Judge you will judge the top ranked chilies, which will equal to half the overall entries
  6. We take this contest seriously and follow CASI rules strictly, and expect you to be unbiased and fair in judging the entries within your group
  7. If you know a group that is competing, we need to know in advance so we can place you in the appropriate group for judging
  8. We do not allow smoking during the judging, but will provide plenty of beer to clear the pallet between tastes

Complete the following information and e-mail it back for our files.  We will contact you ahead of the cook-off to let you know if you will be judging the event.

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Bubba's 9th Annual Shanghai Chili Cook-off, Sept 20, 2014 At Bubba's Cool Docks

Competition Rules

  1. Entry fee per team is 50 rmb per team member (non-refundable); each listed member will receive an entry wrist band in advance
  2. Any team member not registered will need to pay the 100 rmb entry fee (which will include 50 rmb in Entertainment Tickets, as described below)
  3. Teams can be independents, or sponsored by a corporation or restaurant, or can be a restaurant based team
  4. Entry form can submitted online below or can be printed and dropped off at any Bubba's to the attention of Ken Walker along with the entry fee and list of members
  5. If a full list of members is not yet available; additional members can be e-mailed as late as three days prior to the event
  6. The cook-off grounds will be set up on Friday night, and teams can come anytime after 8 p.m. to choose a location and drop off cooking equipment, decorations, etc
  7. Booth priority selection will be given to the top three placing teams from the 2013 cook-off (1st – D. Dehlman and Patrick Lamb by way of tie, 3rd – Lucy Young)
  8. Awards will be presented for Best Overall Chili, Best Chili Runner Up, Honorable Mention Chili, People's Choice, and The G-Man Award for Best Theme/Showmanship
  9. The top three placing teams gain automatic invites to compete in the CASI International Terlingua Chili Cook-off in Texas in November
  10. Teams must cook chili onsite on the morning of September 20, pre-prep can take place at home, such as dicing onions, tomatoes, etc., or grinding/slicing peppers and spices; however, all cooking, browning, smoking, and sautéing must take place on the chili cook-off grounds
  11. Teams can arrive any time before 7 a.m. to set-up but cooking cannot start until 7 a.m.
  12. Each team should use a minimum of 10+ pounds of meat, using their choice of chicken, pork, beef, lamb, goat, or any exotic legal meat they choose (note: the more chili you can cook the more Taste Tickets you can collect….and Taste Tickets = Cash Back)
  13. Beans will not be accepted, along with other “foreign objects” such as corn, rice, pasta, fruit, etc. Chili entries deemed to contain such items will be disqualified from judging
  14. You will need to bring your own cooking tools, such as portable gas burners, skillets, chili pot, serving ladle, chopping knives, cutting boards, etc
  15. Please be sure and test your burner prior to the event
  16. Each team will have two working tables (standard IBM folding table) and an overhead tent measuring 3 m x 3 m
  17. You will also be responsible for decorating your booth based on your theme
  18. Official judging will take place using a blind tasting process as outlined by CASI.  Chili will be judged based on color, aroma, and taste
  19. The People's Choice Award will be decided by the team with the most Vote tickets collected by guests
  20. The event will also use the Taste Ticket formula to give money back to teams that support the event

Taste Ticket Process and Public Vote

  1. Entry fee into the chili cook off will be 100 rmb, which includes 5 Entertainment Tickets worth 10 rmb each
  2. Entertainment Tickets can be used for beer, cocktails, and food available at the event, and they can also be given to teams as “Taste Tickets” in exchange for samples of chili
  3. Teams should collect taste tickets from guests during the event (one ticket = one sample taste cup)
  4. At approximately 3 p.m. (and around the time chili is out) a Bubba's representative will collect the Taste Ticket Collection Boxes and do a count of tickets collected
  5. At the same time we will also collect the Public Vote Boxes
  6. After a count of Taste Tickets Bubba's will refund the team 50% of the total value
  7. The team with the most Public Votes wins People's Choice for Best Chili

To register a team, please complete the following online form and submit; you will receive a confirmation that your entry has been received, at which point please make arrangements to submit your entry fee as soon as possible to secure your spot in the competition.

Add your team name here, if applicable.

Please enter your name or the name of your head cook.

Please enter a contact phone number.

Please enter your email address. You'll be contacted to verify your team and will be updated as time grows closer to the Cook-off.

Please enter a description for your team or establishment.

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Solve this simple math problem and enter the result. E.g. for 1+3, enter 4.