Fourteenth Annual

"Do It At the Line"

"SUPER" CHILI BOWL COOK OFF

Saturday, February 2, 2008
another special occasion at the famous
Flora~Bama® Lounge and Package

The event includes food Good Times and continuous, original music
provided by our Flora~Bama® Players.

Please complete the entry form (click here) and return it to the
Flora~Bama® as soon as possible, with your $50.00 entry fee.

Your entry fee entitles your team to one souvenir T-shirt per team member
plus free draft beer donated by Goldring Gulf Distributing and other party favors.

For complete information and rules,
call the Flora-Bama at (850) 492-0611 or (251) 980-5118.


CHILI COOK-OFF INFORMATION
PLACE: Flora-Bama Lounge
 
DATE: February 2, 2008 at 10:00 a.m.
(Judging starts at 2:30 p.m.)
ENTRY FEE: $50.00 per (3-person) team payable to Flora~Bama®
EVENT BENEFICIARY: American Cancer Society/ Relay for Life
PRIZES: 1st Prize:    A Perpetual Trophy & $100.00
2nd Prize:  Ribbon & $75.00
3rd Prize:   Ribbon & $50.00

People's Choice Award:  A Perpetual Trophy, Certificate & $99.00

 
RULES AND REGULATIONS

Minimum five (5) gallons of chili.  Tickets will be sold for $2.00 each or 6 for $10.00 (A portion of the proceeds goes to the American Cancer Society/ Relay for Life).

Team to supply all cooking utensils, pots, burners and chili ingredients.

Must be willing to eat your own chili!!!!!

Must be 21 years of age to participate.

 

SANITATION GUIDELINES AND APPROVED INGREDIENTS

FOR THE FLORA-BAMAâ SUPER CHILI BOWL SATURDAY, FEBRUARY 2, 2008

To all participants:

 1.        Purpose:  This describes acceptable personal hygiene and sanitation standards for the 2008 – 14th Annual “Super Chili Bowl Saturday” chili cook-off, as well as acceptable meat and vegetable ingredients.

 2.        Scope:  The standards apply to all teams participating in the Flora-Bamaâ Super Chili Saturday, February 2, 2008.

 3.        Personal Hygiene:  All food handlers (participants who prepare, cook or serve) are requested to:

  1. Be clothed; cover loose hair (including armpits).
  2. Wear clean clothing that covers chest, back, armpits and all other essential parts of the human anatomy.
  3. Have clean hands, face, fingernails, toe nails and all other essential parts of the human anatomy.
  4. Use clean pots, pans, utensils and cutting boards.
  5. DO NOT use the same utensils for tasting and cooking.
  6. Refrain from smoking, chewing, scratching, burping, schmoozing and flatulence while attending chili.
  7. Refrain from drinking water and eating popcorn while preparing, cooking and serving.

4.        Ingredients:

  1. Meats – Meat may be fresh or frozen.  All meats must be refrigerated or iced until cooked.  Those meats having passed (FBI) inspection criteria are allowed.  These meats include Beef, Pork, Chicken, Turkey, Venison and in some cases coon-ass.
  2. Precooked Meats.  Approved ham, sausage and luncheon meats are acceptable.
  3. Vegetables:  All fresh, frozen and commercially canned vegetables are allowed.  Pre-cooked vegetables must be available for inspection.
  4. Condiments:  Spices, salts and sauces are allowed

5.      Inspections:  Inspectors from FBI will be available to examine food and all exhibitions human or otherwise all day.  Said inspectors will produce a certifiable ‘fficial badge upon request or otherwise.

  1. Meats.  Wholesomeness, freshness and identity will be the major criteria for meats.  Evidence of thawing and re-freezing, freezer burn, browning, rancidity, spoilage, mold or extraneous debris will necessitate rejection.  Meat of questionable identity (e.g. snake, turtle, armadillo, coonass and all road-kill) must be available for inspection upon request by the FBI.  You are urged to leave meat in its original package and unopened until it has been inspected.

  2. Precooked Meats.  Ham, sausage, luncheon meats, canned meats will be examined for code (expiration) dates and gross evidence of contamination and unwholesomeness.  Again, you are expected to leave cans and packages unopened until they have been inspected.
  3. Vegetables.  Canned and bottled vegetables, sauces, pastes, if unopened, need not be inspected.  Fresh, frozen and pre-cooked vegetables will be examined for evidence of thawing and re-freezing, spoilage, mold, obvious pesticide residue and advanced wilting (dehydration).
  4. Condiments.  Spices and specialty salts seldom present hazards; therefore they will receive only the most cursory examination for mold and evidence of gross contamination (hair, soil, insects)

6.        General: 

  1. Once chili is heated, it should be kept at or above 140° F until judged or eaten.
  2. In the event an inspector rejects an ingredient, replacement meat or produce may be purchased and used with ample time remaining before judging.
  3. Approximately 3 to 5 minutes will be needed for each team inspection.
  4. Ingredients may not be prepared or cooked until the FBI has completed their inspection.

 

OUR 14TH ANNUAL “SUPER CHILI SUPER BOWL” STAFF
WISHES GOOD LUCK TO ALL THE TEAMS!

 

Click Here for Printable Entry Form

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