7:00AM – Cook Teams Arrive
9:00AM – Chef’s Meeting
10:00AM – Vendors Setup
11:00AM – Event Opens to the Public
12:30PM – Judges Arrive
1:00PM – Pick up Team Chili Sample Cups for Judges
1:00 – 2:30PM – Judges Tasting
2:30PM – Team Awards
3:00 – Event Closes
COOKING RULES
Here are the cooking rules for The Island Chili Showdown event.
- 1st come 1st serve on space availability
- Cooks/teams begin to arrive at 7 am. No sooner!
- Teams must cook at least 3 gallons of Chili to be tasted by the public, enough to make it last until turn-in time.
- TURN-IN TIME FOR JUDGING WILL BE AT 1 PM
- $5 Chili tasting kit Sold On-Site to the public for tasting (DO NOT bring your own to serve)
- Teams can be up to 4 people.
- Teams must load in and then move the vehicle, set up, and begin
cooking by 9:00 AM. - Vehicles will be parked in the parking lot after unloading
- Team space is 12X12, with enough room for a Pop-Up, your burner/table, and a chili-fixin cooler
- Chili must be cooked onsite using propane burners.
- Cabana Pantry will provide a Cup for Judges and a Token Jar for People’s Choice.
VIOLATIONS OF THE FOLLOWING RULES MAY RESULT IN DISQUALIFICATION:
- All food used in preparing chili must be purchased from a permitted food facility
(grocery/store/restaurant), and all receipts will be maintained onsite for verification at the event. - Temperatures maintained (cool <41°F., 135°F.)
- All food must be cooked to the correct internal temperature. Once the correct internal temperature has been met, all hot-holding items must maintain 135°F or greater. All cold-held food must be kept at 41°F or lower.
- Temperature requirements are listed below:
- 165°F Poultry, stuffing, dressing, and all reheated foods
- 155°F Ground Beef
- 150°F Pork and pork products
- 140°F Whole Beef Cuts and other foods
- Food From an approved source and with proper label
- All food must come from an approved source and have an adequate label. Foods that are not prepared on-site or require extensive preparation or cooking must be prepared at a licensed food establishment. If food is manufactured off-site, a copy of the food manufacture license must accompany the application or permit.
- All food, containers, and utensils stored at least 6” off the ground
- Food, equipment, and single-serve items must be kept 6” or more from the ground.
- Wooden pallets are permissible for outdoor events.
- Teams practices (eating, drinking, smoking)
- Drinks are permitted in closed containers with a lid and straw. To prevent bare-hand contact with ready-to-eat foods, single-use gloves and utensils must be used.
- Garbage containers are adequate and covered when not in use.
- Booth Covered, pests controlled
- Booths shall be constructed with barriers to protect the food and control access.
- Ceilings over food prep shall be constructed of wood, canvas, or other weather-resistant material.
- Lighting shall be shatterproof or shielded.
- Nueces County, Texas Health Division has the right to:
- Impose additional requirements to protect against health hazards related to the operation of temporary food establishments
- May prohibit the sale of some or all potentially hazardous foods.
- May waive or modify requirements when it is reasonably determined that no health hazard will result