Bubba's Annual Chili Cookoff
Bubba's 7th annual Chili Cookoff! September 15th, 2012
That’s right, we’re in the middle of the summer and it’s hard to imagine that just around the corner, really, is Bubba’s 7th Annual Shanghai Chili Cook-off (and this year Bluegrass Festival) at Bubba’s Expo Village Party Garden! Mark your calendars now and start pulling those spices together for the event of the year…Saturday, September 15.
Along with adding in the fantastic Bluegrass jam by Adam Brooks and musicians that make up The Shanghai Newgrass Project, we’ve also now been FULLY SANCTIONED BY CASI, which is a major governing body for all things chili in North America. CASI stands for Chili Appreciation Society International, What this means is a few things:
1) That Bubba’s has been orchestrating and managing a fair and even tournament for the last six years (following CASI protocol) and that the winning entries have indeed deserved honors, and;
2) That from now on, the top four placing teams will gain automatic entry into the mother of all chili cook-offs….CASI’s International Chili Championship held in Terlingua, Texas, every November. This is really fantastic news and gives our winning teams a chance to compete in an event that requires all contestants to have won or placed in a state or regional cook-off in North America.
Now that’s some serious competition! And by the way, Terlingua is one heck of a week-long party as well!
Chili Cookoff Team Application
Sign up to compete in the Chili Cookoff. Please Read the Rules to learn more about this competition and team guidelines.
Event Overview and Registration
Bubba’s Seventh Annual
Shanghai Chili Cook-off
This year we bring you an all-weekend, three-day chili appreciation party! With our new location in the Expo Village (site of this year’s inaugural barbeque cook-off) we have made arrangements with the Donghu Hotel to put up chili teams on Friday night and Saturday if you choose at discounted rates! The rooms are two bedroom suites, and have small kitchenettes so you can do some staging and prepping on site the night before the event. Look for the fill in areas on the team registration form to secure your team’s crash pad!
Friday, September 14th
- Teams and/or representatives check in to the Donghu Hotel and begin preparation work for Saturday’s cook off
- 6 p.m. – Site walk through and team’s select booth location
- 7 p.m. – Team Happy Hour and Party at Bubba’s Expo Village
- Teams can stage meats and items that need to be kept chilled in Bubba’s walk in chiller, and can use our restaurant tables/work areas for pre chopping, sorting, measuring, etc
Saturday, September 15th
- 6 a.m. Teams Arrive/Decorate
- 7 a.m. Flames On
- 11 a.m. – 5 p.m. Public Entry and Tasting
- 4 p.m. – Winners Announced
- 6 p.m. – Cook-off Post Party at Bubba’s Expo Village
Sunday, September 16th
- 9 a.m. onward….all day brunch at Bubba’s Expo Village
|Registration and Rules||37 KB|
Chili Cookoff Rules
Rules and Requirements
Bubba’s Seventh Annual
Shanghai Chili Cook-off
Rules/Information for Participating Teams
- Entry fee per team is 200 rmb (non-refundable)
- Teams can be sponsored by a corporation, restaurant, or individuals and should consist of one Head Chef, and up to three other members
- This year we will be able to secure discounted hotel suites (400 rmb for a two bedroom suite) for teams who wish to stay on the grounds on Friday night prior to the cook off and/or on Saturday night after the cook off; suites have small kitchenettes for prepping and staging your ingredients
- Bubba’s will host a team party on Friday night and an after party on Saturday night followed by brunch on Sunday
- Team booths will be assigned on Friday evening during the team party at Bubba’s Expo Village…teams that sign up first and pay will get first choice on spots
- Entry form can be e-mailed to email@example.com or dropped off at Bubba’s Bar-B-Que with the entry fee
- Awards will be presented for Best Overall Chili, Best Pro Chef Chili, Best Independent Team Chili, and Second and Third place runner up chilies along with the G-Man Award for Best Theme/Showmanship
- Teams must cook chili onsite on the morning of September 15, 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
- Teams can arrive any time before 7 a.m. to set-up but cooking cannot start until 7 a.m.
- Each team should use a minimum of 8 pounds of meat, using their choice of chicken, pork, beef, lamb, goat, or any exotic legal meat they choose
- 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
- You will need to bring your own cooking tools, such as skillets if needed, chili pot, serving ladle, chopping knives, butcher boards, etc
- Each team will have a table plus a one or two table top gas burners
- You will also be responsible for decorating your booth based on your theme
- Official judging will take place using a blind tasting process as outlined by CASI. Chili will be judged based on color, aroma, and taste
- The People’s Choice Award will be decided by the public.
Chili Cookoff Judge's Application
Bubba’s Seventh Annual Shanghai Chili Cook-off
September 15, 2012
Rules for Judging:
- Judges are divided into three groups to judge Bubba’s Chili Cook-off: Group A, Group B, and Final Judges
- 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
- You will need to arrive on the day at 11 a.m. and you will be sequestered until the judging process is final for your particular group (1 p.m. for Groups A and B, and 2 p.m. for the Final Judges)
- You are not allowed to visit the cook off grounds upon arrival or interact with any teams, just proceed to the second floor and check in with Mark Brown, Head Judge
- Chili entries are to be judged based on Appearance, Aroma, and Flavor
- 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
- 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
- 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
- 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.
All booked up for judges this year!
|Judge Application 2012||29 KB|