Bubba's Annual Chili Cookoff


Bubba's 8th annual Chili Cookoff! September 21st, 2013

Bubba's CASI Sanctioned 8th Annual Shanghai Chili Cook-off
Is Set to Rock the City this Fall

Bubba's 8th Annual Shanghai Chili Cook-off, which has grown in popularity and stature over the years, is slated for Saturday, September 21, from 11 a.m. to 5 p.m. at Bubba's Cool Docks location on the South Bund.  Last year nearly 1,000 people came out to see nearly two-dozen teams compete for Best Chili in Shanghai.

Now in its second year as a fully sanctioned "Super Regional" chili competition by The Chili Appreciation Society International (CASI), Bubba's annual event will send the top three placing teams to compete in the International Championships held each November in Terlingua, Texas.

Last year, Shanghai's #1 team led by "KY" Bob Hamilton and the #3 team led by Dave Dehlman, blazed the inaugural trail to Terlingua to represent Shanghai in the largest cook-off in the world.  Facing an entry field of 322 competitors, the two teams held their own with one reaching the quarterfinals at the event. 

Bubba's promises to once again set a great stage for teams in Shanghai to compete, have a great time, and enjoy an afternoon with friends and family on the South Bund.  The event again will feature the unique bluegrass tunes of The Shanghai Newgrass Project, festival-style barbecue, a kid's area, and plenty of competition chili to sample while supplies last.

Chili Cookoff Judge's Application

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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Judge Application 201229 KB


Chili Cookoff Team Application

Competition Rules and Team Registration

  1. Entry fee per team is 200 rmb (non-refundable) and each team can up to four “free entry” passes; additional support crew or team members will be required to pay event entry fee at the gate
  2. Teams can be independents, or sponsored by a corporation or restaurant, and should consist of one Head Chef, and up to three other members
  3. Entry form can submitted online via this link (LINK) or can be printed and dropped off at any Bubba’s to the attention of Ken Walker along with the entry fee
  4. 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
  5. Booth priority selection will be given to the top three placing teams from the 2012 cook-off (1st – KY Bob Hamilton, 2nd – DeRafter Bar, and 3rd – Dave Dehlman)
  6. 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
  7. The top three placing teams gain automatic invites to compete in the CASI International Terlingua Chili Cook-off in Texas in November
  8. Teams must cook chili onsite on the morning of September 21, 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
  9. Teams can arrive any time before 7 a.m. to set-up but cooking cannot start until 7 a.m.
  10. 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
  11. 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
  12. You will need to bring your own cooking tools, such as portable gas burners, skillets, chili pot, serving ladle, chopping knives, cutting boards, etc
  13. Each team will have two working tables (standard IBM folding table) and an overhead tent measuring 3 m x 3 m
  14. You will also be responsible for decorating your booth based on your theme
  15. Official judging will take place using a blind tasting process as outlined by CASI.  Chili will be judged based on color, aroma, and taste
  16. The People’s Choice Award will be decided by the public.

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.

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Registration and Rules37 KB