This is a Three-Pot Cook-Off, consisting of a main dish, a dessert and a bread. 

8:45 am – Competitors meeting at Savor East Texas Cooking Site. You can start setting up at 7:00 Am at Sugar Creek Gardens. 154 Birch St Hemphill Tx.

9:00 am Competition Begins! 

11:15 am present Dessert dish to judging 

12:00 am present Bread dish to judging 

12:30 am present Main dish to judging 

The competition will be held in a designated area at Sugar Creek Gardens. 154 Birch St Hemphill Tx. Your tent is welcome and encouraged. More Questions? Contact Randy Tomlinson (936) 201-2635 or rltomlinson1959@gmail.com

• Registration for this cook off is considered a release statement that you understand and will abide by these rules of competition for the cook off and for all photographs and recipes that are used in the competition. 
• Teams will consist of one or two members. If one team member is under 18, the other must be an adult.  No team member can be a professional chef or cook, employees of contest sponsors, their affiliates, subsidiaries, advertising or promotional agencies. Only team members (no family or friends) are allowed in cooking area. One team member must remain in your cooking area at all times. If you are a one-person team and need to leave your booth, a field judge will remain in your booth until you return. 
• Each team will be given a 12 x 12 space to work in. All equipment must stay within this space. Since you will be cooking outdoors and the weather can be unpredictable, a canopy is recommended for your comfort. Each team will provide all their own equipment.  If you need something ask around.  Typically forgotten items can be supplied by a competitor or judge. 
• With the exception of digital thermometers and digital scales, no electric or battery powered devices are allowed. You are allowed to use a smart phone for a timer. Coolers with ice must be utilized to keep all perishables at a temperature below 40 degrees. Electric coolers are prohibited. 

• Only competition dishes can be cooked during the cook off. Do not eat or smoke in your cooking area.  No drinking of alcoholic beverages in the cooking area.  Water and sodas are allowed.  Please keep hydrated – it can get hot over those coals! 
• Only one dish per category is allowed.  You cannot, for example, cook two desserts and turn in the best one. 
• All dishes must be turned in on time or be disqualified. No exceptions. The decision of the judges is final. 
• Interaction with the public is expected and encouraged. Share your love of Dutch oven cooking!  Please be courteous in sharing your cooking information. 
• All cooking must be done in a factory made Dutch oven. This is about the art of Dutch oven cooking and your cooking skills. With the exception of parchment paper and trivets under meats, no other items are allowed inside the Dutch oven. No liners, foil or smaller pans are allowed.  All dishes are to be presented for judging either in the pot or on the lid.  No fabric is allowed for presentation, but paper doily-type items are allowed. 

• All cooking must be done on a table or stand at least 18” off the ground. Use good fire safety practices. Keep yourself and the public safe. Propane torches are allowed for lighting coals. Propane stoves can be used for lighting charcoal or for heating hot water. All cooking is to be done over charcoal.  Ash cans will be provided for disposal of hot coal and ashes. 

• You will need at least 3 copies of each recipe.  One will be turned in at the cooks meeting prior to the competition, one will be turned in with your dish for judging, and one will be your copy.  Additional copies can be handed out to the public if you wish. Recipes should list all ingredients in order of use, and complete directions on how to prepare them, including the final meat temperature. Outside the realm of copyright, recipes become the property of the cook-off for subsequent use in cook-off cookbooks or publications. All copyright recipes must include the source. 

• Practice safe food handling procedures. Teams are expected to keep their areas clean and to exercise proper cleaning procedures of all utensils and food prep areas. Hair should be restrained or under a hat.  Food service gloves should be worn for preparation of all food that is to be served raw (including garnishes). ABSOLUTELY NO FINGER LICKING!  Field judges will be checking for compliance. If you follow the recommendations at this FDA website you should be fine. Visit https://www.fda.gov/food/buy-store-serve-safe food/safe-food-handling 

• No precooking ingredients. For safety reasons, no ingredients prepared or processed at home are allowed. All ingredients must be mixed, chopped, sliced, and marinated on site during the competition. This includes all garnishes. Everything, with the exception of excess gravies or sauces, MUST be turned into the judges.  Field judges will inspect your ovens to ensure you are complying with this rule. Removing burned or under cooked sections of your dish will result in disqualification.  Side items such as butters, jam or sauces must be listed in your recipe in order to be presented with your dish. These items must be prepared on site. 
• Bread is defined as a cornbread, biscuit type bread, sour dough bread, or yeast bread/rolls. Cornbreads or biscuit-type breads are considered less difficult and may not be scored as high as a sourdough or yeast type bread. Stuffed breads are defined as bread filled with meat, cheese or vegetables. Stuffed breads are not allowed. Sweet rolls are not considered to be stuffed breads or desserts and are allowed. Banana, pumpkin and other quick breads are not allowed. These are considered snacks or desserts and will not be judged as bread. All breads must be in a roll or loaf form with all meats, cheeses and vegetables blended into the dough. Cheese, herbs, spices, or fats/oils may be added on top as a garnish.  
• Main dish is a protein-based dish such as chicken, beef, pork or seafood.  For safety reasons, no ingredients prepared or processed at home are allowed. All meats must be USDA inspected. Beef, Pork, Ham, Veal and Lamb must be cooked to an internal temperature of 145 degrees. Chicken and Turkey must be cooked to an internal temperature of 165 degrees. Tuna must be cooked to an internal temperature of 125 degrees, and other seafood until opaque and flakes easily. Meats can be removed from the heat when the internal temperature is 5 degrees below the minimum, if the dish is to rest at least 10 minutes prior to serving.  
• Garnishes should be simple and complement the dish. All garnishes must be edible. This is not a garnishing contest. Any flowers used in garnishing should be pesticide free and edible. Field judges may request proof from place of purchase that the flowers comply with this rule. Judges will be instructed to judge ONLY the dish being presented. 
• Most of all, relax and have fun! 
  
  
  

More Questions? Contact Randy Tomlinson (936) 201-2635 or rltomlinson1959@gmail.com