Queen of Angels Priory

Christ the King Festival Cook Off Rules 2024

The registration for the cook off can be found here.

Christ the King BB-Q & Brew Fest Cook-Off / Rules and Regulations

October 26-27, 2024

Entry Fee/s:    $20 Brisket        $20 Pork Ribs (St. Louis Style ONLY)          $10 Anything Boudin 

  • Contestants may enter 1 or all categories. (Beef Brisket, Pork Ribs, Anything Boudin)
  • Winners will receive an award according to their placements.    Announcement time for all entries is 4:30pm on Event Day (10/27/2024). Contestants will receive their award at that time. 
  • Cash Prizes are subject to the number of entries per category and will be divided as follows. 

1st 50% of $ and Trophy          2nd 25% of $ and Trophy            3rd 25% of $ and Plaque 

Your entries will be judged on:

                        Taste, Texture, Moisture, Presentation & Creativity (Creativity for Boudin Only)

Turn-ins:         Anything Boudin 12:30        Pork Ribs 1:30           Brisket 2:15                            

Judging:          Anything Boudin 12:45        Pork Ribs 1:45           Brisket 2:30                            

HOUSEKEEPING, RULES, & REGULATIONS:

  1. Contestants will be assigned an alphanumeric number and given a designated 10x10 area upon check-in. Earliest Check-in time is 5:30pm on 10/26.
  2. Contestants are responsible for their own set-up. Grill, Tent, Table, Chair, Cooking Utensils, Cleaning Supplies, Fuel, etc. NOTE: All QofA tables and chairs will be used for the picnic portion and CANNOT be used for your cooking area.
  3. Contestants may use water, restroom, and kitchen from the New Building. 
  4. Upon Check-in your entries will be inspected.   Only Raw/Uncooked meat will be allowed to be entered for cooking. You MAY pre-SEASON your entries. 
  5. Contestants will be given containers to turn in their entry. These containers will be marked per category and with your team number.  You will only be given 1 set of entry containers. So, keep them safe.
  6. Contestants may enter for judging, 1 meat per category.  Example: If a spicey rib AND a sticky rib is cooked, you may only enter 1. So, choose your best. 
  7. Contestants must provide 5 portions of each entry. Judges will not share. Example: 5 Ribs of the same flavor, 5 slices of beef Brisket, 5 portions of Anything Boudin.
  8. At 8:30am, each team will be provided 1lb of boudin.  Contestants are allowed to do anything with it. Be creative. This is a timed event and your 1st turn-in.
  9. Contestants are responsible for proper cooking, handling, and turning in a cooked through entry (Beef Min 145°, Chicken Min 165°, Pork Min 145°, Seafood Min 145°). Chicken and Seafood are NOT an entry by themselves, but MAY be used in creativity with Anything Boudin. Sauces are NOT allowed on top of entries. 
  10. Contestants are required to turn in their entries on time. See above. No late entry will be accepted.
  11. Contestants are responsible for cleaning their area, taking down their set-up, and removal of all items from the grounds. 

 

HAVE FUN & GOOD LUCK TO ALL!!!

Please Contact Anthony Benzaia @ 409-739-1148 to register your team.  Payments can be made at the Queen of Angels office.