This is a two-pot cook off, consisting of a main dish and a dessert. 

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! 

11:45 am – present Dessert 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. 

Near the Savor East Texas site. Your tent is welcome and encouraged. 

• Competitors must be 18 years old or younger.  
• There will be two divisions:   
• Those aged 12 and Under – “Jr. Youth” 
• Those 13 – 18 “Sr. Youth” 
• An adult must be in the cooking area at all times. Adults can advise the youth cooking, but all preparation, cooking, and presentation must be performed by the youth cook. All dishes must be cooked in a Dutch oven and presented for judging in the pot or on the lid. Adults may handle the charcoal and youth should only handle charcoal if the field judges approve. Judges decisions are final. The youth must understand and agree to abide by these rules. 

• 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.

• 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. 

• 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. Outside the realm of copyright, recipes become the property of the cook-off for subsequent us in a cook-off cookbooks or publications. All copyright recipes must include the source.
  
  More Questions? Contact Randy Tomlinson (936) 201-2635 or rltomlinson1959@gmail.com
  
  

•  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. 

• 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. 
• 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.  

• Interaction with the public is expected and encouraged. Share your love of Dutch oven cooking! 
• Registration in this cook-off constitutes a release statement for all photographs and recipes used in the competition. Registration in this cook off also states that you understand and will abide by these rules of competition for the cook off. 
  
  

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