The Rules

Cooking Rules

<!--[if !supportLists]-->1.                  <!--[endif]-->Cooking teams may use wood, charcoal, or propane.

<!--[if !supportLists]-->2.                  <!--[endif]-->Grill Masters meeting will be at 6 pm Friday, May 27 at a meeting room at the Garden Inn Hotel across from The Ike.

<!--[if !supportLists]-->3.                  <!--[endif]-->Kingsland Ranch Steak Challenge  will provide each team with a pre-determined amount of steaks and beef short ribs and sausage.  Grill Masters will choose 1 steak and a Rack of Short Ribs to be judged for the competition. 

<!--[if !supportLists]-->4.                  <!--[endif]-->Steak will be turned in for judging between 3-5 pm, awards announced at 6 pm after the PRCA Rodeo at The Ike.

<!--[if !supportLists]-->5.                  <!--[endif]-->No garnishment or marking of meat; foil will be provided for judging tray.   Steaks cannot be branded or injected. 

<!--[if !supportLists]-->6.                  <!--[endif]-->Steaks and beef short ribs may not be removed from your numbered cooking booth; any violation of this will result in immediate team disqualification from the competition.    

<!--[if !supportLists]-->7.                  <!--[endif]-->The cooking teams need to provide all seasonings and “secret ingredients”. No illegal substances, chemicals, or drugs can be used.

<!--[if !supportLists]-->8.                  <!--[endif]-->All steaks remain the property of the Kingsland Ranch Steak Challenge.  Teams are expected to account for all steaks issued.  We realize that a steak is occasionally lost in the cooking process.  We understand this and make allowances where necessary. i.e. tasting product for service and waste.

<!--[if !supportLists]-->9.                  <!--[endif]-->All steaks are to be handled in a sanitary manner.  Plastic gloves are to be used in handling the steaks at all times. Proper food handling procedures must be followed.

<!--[if !supportLists]-->10.              <!--[endif]-->Grills will be inspected for cleanliness before cooking.  Unclean grills will be rejected.

<!--[if !supportLists]-->11.              <!--[endif]-->Cooking teams are responsible for providing tables and chairs they might need at their cooking area.

<!--[if !supportLists]-->12.              <!--[endif]-->Some type of fire extinguishing device should be readily available to each cooker.

<!--[if !supportLists]-->13.              <!--[endif]-->ALL beverages must be in a plastic or aluminum container; no glass. Beer and beverages provided are for your own consumption.  Do not distribute to Festival guests.

<!--[if !supportLists]-->14.              <!--[endif]-->Ashes will need to be contained in the event ash barrels.           

<!--[if !supportLists]-->15.              <!--[endif]-->Entry deadline (and fees) are due May 20, 2011. 

<!--[if !supportLists]-->16.              <!--[endif]-->NO animals will be allowed in the cooking area.