UAW REGION 1 VETERANS CHILI COOKOFF - MAY 21, 2011
Chili Cooks,
Mark your calendars for a chance to go to the world finals!
May 21ST at 1 City Square, Warren, Michigan Van Dyke North of 12 mile. to S Kennedy Cir.
Categories are: Red $35.00 Verde $20.00 Salsa $10.00
Renegade $20.00
To keep this cook-off a Regional cook-off and offer the winner a place in the World Championship we MUST HAVE 20 Red cooks. I hope you can compete to help the Vets keep this cook-off a Regional. If not we will lose another chance for someone to go to the world. We need commitment for you the cooks to help us raise the funding to support this event.
Trophies and cash awarded
Red 1st $300.00, 2nd. $150.00, 3rd $75.00.
Verde 1st $200.00, 2nd $100.00, 3rd $50.00
Salsa 1st $100.00, 2nd. $50.00, 3rd $25.00
Open Division 1st $100.00
Best Booth, Trophy
The Macomb County Health Dept. WILL show up. Below are the health dept.rules
Remember that all cooks must be registered with the ICS to compete. If you are not a member of the ICS you must add $50.00 for a one year membership.
Change for the 2011 -2012 ICS rules; We MUST have 20 red cooks to keep this a Regional cook-off, 7 for Verde and Salsa, 10 forVerde and Salsa next year. Also Salsa MUST be homemade, NO MORE Store bought, and it must be prepared by the ICS member on the contestant list.
We are supplying a table and chairs, depending on the turnout you may need to share a table.
Schedule: set up 9:00 a.m. cooks meeting 10:00 a.m. & Verde prep. 11:00a.m. light stoves Verde & Red prep . 12:00 light stoves Red.
Judging: 12:00 Renegade—1:00 Salsa— 2:00 Verde— 3:00 Red
Cooks: You Must make you check out to: International Union U.A.W.
Send your application and check to
Veterans Cook-off
4000 Norwood Dr.
Trenton Mich. 48183
Please allow this cook off to stay a Regional by coming out to cook.
Fire Prevention Policy for Chili Cook-off , ALL EXIT DOORS SHALL BE KEPT CLEAR AND NOT BLOCKED , ALL AISLES SHALL BE KEPT CLEAR WITH NOTHING STACKED OR STORED IN THEM , EACH TEAM WILL BE REQUIRED TO HAVE AN “ABC” FIRE EXTINGUISHER, AND HAVE THE KNOWLEDGE TO PROPERLY USE IT. , THE AREA WITHIN 12 INCHES OF THE COOKING STOVE SHALL BE CLEAR OF ALL COMBUSTABLE MATERIALS. , NO COMBUSTABLES SHALL HANG ABOVE THE COOKING AREA , ALL COOKING STOVES MUST BE AN APPROVED AND LISTED LP-GAS APPLIANCE , A LIMIT OF 2 (TWO)~16.8 MAXIMUM CAPICITY, NON-REFILLABLE LP-GAS CYLINDERS PER TEAM, WILL BE ALLOWED INSIDE THE ARENA AT ANYTIME. , LP-GAS TANKS SHOULD BE REMOVED FROM THE BUILDING WHEN EMPTY , ALL TEAMS MUST PROVIDE THEIR OWN MEANS OF DISPOSAL FOR EMPTY TANKS. , PLEASE DO NOT DISPOSE OF THESE TANKS IN THE COOK-OFF TRASH CANS. , ANY QUESTIONS PLEASE CONTACT COOK-OFF CHAIRMAN
HEALTH DEPARTMENT RULES FOR THE COOKOFF
You are required to cook at least 1½ gallons of chili. Thirty-two (32) ounces are necessary for judging.
Each cook’s area is considered a separate kitchen and must be maintained as one.
You are not permitted to give out any samples until the judging samples have been taken to the judging area. Each cook is responsible for taking his or her chili to the judging area. You will be given sample cups and spoons.
NO BOOTH MAY SERVE ANY BEER, WINE, OR LIQUOR. If you are bringing your favorite beverage, it MUST BE POURED into a LIDDED drinking cup. NO OPEN beverage containers shall be seen or left in view of ANYONE. Please and Thank-you!!
You must supply all of your own cooking ingredients, cooking devices, utensils, ect.
Each cook must provide, as part of their equipment, a sufficient quantity of pre-treated cleaning napkins (e.g. Wet-ones, Wash & Dry towelettes, ect.)
Each cooking area must provide at least one roll of dry paper towel to clean spills.
“No smoking or eating in your food preparation area”.
The public must remain on the opposite side of your barrier table.
People handling food may not wear loose clothing. Hair shoulder length or longer must be restrained
Hands must be washed before handling utensils, pots or food.
Enameled pots, pans will not be permitted for cooking or storage. Use aluminum or stainless steel.
Cutting boards shall be hard maple or NSF approved plastic or acrylic, FREE from deep gouges or cracks
No homemade or home canned food is allowed.
All meat and food products must be purchased from a commercial source. NO HUNTED WILD GAME may be allowed.
All meat products must be stored and transported below 40 degrees Fahrenheit prior to cooking.
All meat products must be cooked at 165+ degrees Fahrenheit and maintained at a temperature of 140+ degrees Fahrenheit. Please have a liquid thermometer to verify your cooking temperature.
Meat may be pre-cut prior to the cook-off, however, if you plan to cut your meat at the site, please bring two cutting boards and two knives. Separate cutting boards must be used for meat and vegetables.
Cooks may not taste their chili with the cooking spoon; disposable spoons must be used each time.
All fresh vegetables must be washed before cooking.
Commercially canned or packed food must remain unopened until used in cooking.
Wear disposable gloves when serving - No bare hand contact with ready to eat foods.
Check List: Coleman type stove. Fuel, Pots/pans, Wet-ones, paper towels, Knives, spoons, opener, all ingredients, Cooler with ice for meat. Trash bags, Plastic-tasting spoons, Tablecloth and Booth decorations. Printed recipe.
LEO BUK AT 734-692-7984
