Competitors

 

Lip-Rippin’ Chilympics Chili Cook-Off to Benefit the Grand Strand Surfrider Foundation

Sunday, October 8th, 11 AM to 6 PM in Murrells Inlet, SC

 

Competitors Rules

General Information:

We will be limited to the first 40 teams to enter the contest. A team consists of at least two (2) but not more than ten (10) persons (due to space limitations).  Each team will receive with their entry fee 2 contest t-shirts and 10 beer tickets.  Extra shirts and tickets must be purchased by the additional team members.

      • THIS IS A PLASTIC AND STYROFOAM FREE EVENT – IF YOU SERVE SAMPLES IN OR WITH PLASTIC OR STYROFOAM YOU WILL BE DISQUALIFIED FROM COMPETITION.  We take our mission seriously!  We will provide all cups, napkins, and utensils for serving samples.  Only biodegradable or compostable items are allowed for serving samples to the public.  This event will have no single-use plastics (bottles, spoons, bowls).

Entry fee is $50 per team, and $20 for each additional chili a team wants to enter – so if you make 3 chilis for example, your entry fee will be $90.

Thanks for your participation, and good luck!

  Deadline is September October 5th, so get your entry form in ASAP!  You can pay online below!

The Rules:

          •  YOU MUST PREPARE AT LEAST 30 GALLONS OF CHILI FOR THIS EVENT!
          •  Samples are served to the public from noon until 6 p.m.
          •  Categories for this cook-off are: Best Use of South Carolina Ingredients, Best Vegetarian, Hottest, Most Original, Best Theme, People’s Choice, Restaurant Division, and Best Overall.
          • Teams must provide their own materials for preparation, cooking and serving of chili. We are unable to provide electricity, so you must bring your own gas stove, grill, cooker, etc. You are responsible for your own equipment, materials, food preparation, serving samples of your chili to the judges and the public, as well as cleaning your area at the end of the event – bring trash bags!  Any team leaving trash around their booth during the day will be disqualified from judging.  Recycling will be available starting in the morning, please take advantage of it to dispose of cans, bottles, cardboard, and other recyclable items.
          •  In addition to your own heat source and materials/ingredients, you will want to bring: a table and chairs, soft drinks and water, paper towels, hand sanitizer, a tip jar to collect tickets, your team sign, table decorations, etc. You may want to bring a tent to cover your booth as well. Spaces are approximately 10×10 for each competitor booth, so please plan accordingly.
          •  YOU MUST BRING: your own thermometer and hand washing station (consisting of hand soap, paper towels and jugs or a cooler of water) in accordance with DHEC regulations.
          •  Teams must post a sign in front of their table identifying their chili, as well as any unusual ingredients (like nuts, chocolate, game meats – not to give away trade or family secrets, just a warning for those with food allergies). BE CREATIVE! Make a team flag (Olympic-style, symbols), or a poster, use a theme as there are prizes for Best Theme.
          •  For the purpose of this contest, chili is defined as any kind of meat or meat combination, cooked with peppers, spices, beans and other ingredients, with the exception of rice, pasta, chips, etc.  You can serve your samples over anything you would like to the public – for judging we will not accept anything other than chili, so don’t base your recipe on it being served with tortilla chips if you want it to be judged. Also please do not make your chili so hot a normal person could not stand to eat it – we are here to have fun, no cause harm!
          •  NO ingredients may be pre-cooked before the preparation period – exceptions are canned/bottled tomatoes, tomato sauce/paste, peppers and pepper sauce, beverages, broth, grinding or mixing of spices. pre-packaged mixes are not allowed (i.e. Three Alarm Chili Mix, etc.)

 

New this year: At least one representative from your team must be in front of the main stage at 4 p.m. for the announcement of winners!

 

The Schedule

7:00 am – Team check-in, set up & preparation time
8:00 am – Lighting of the Fires – Start Cooking!
11:00 am – Opens to the public
12:00 pm – Sampling and judging begins
4:00 pm – Winners announced  (one person from your team must be at the main stage AND turn in your team’s collected tickets at this time)
6:00 pm – People’s Choice announced, clean up, and end cook-off   (you will not be able leave before 6 pm for traffic and safety reasons)

 ENTRY FORM AND THE RULES

PAYMENTS: accepted via Paypal or Check


Chili Registry



PAYMENTS: accepted via Paypal to mail@surfridergrandstrand.org

Checks payable to:
Surfrider Grand Strand
PO Box 15038, Surfside Beach, SC 29587.

 

If you have questions please contact:

Email: mail@surfridergrandstrand.org

 

The Rules:

  • THIS IS A PLASTIC AND STYROFOAM FREE EVENT – IF YOU SERVE SAMPLES IN OR WITH PLASTIC OR STYROFOAM YOU WILL BE DISQUALIFIED FROM COMPETITION. We take our mission seriously! This event will have no single-use plastics (bottles, spoons, bowls). We will provide all cups, napkins, and utensils for serving samples. Only biodegradable or compostable items are allowed for serving samples to the public.
  • YOU MUST PREPARE AT LEAST 30 GALLONS OF CHILI FOR THIS EVENT!
  • CATEGORIES FOR THIS COOKOFF:
    –  Best Use of South Carolina Ingredients
    –  Hottest
    –  Most Original
    –  Best Theme
    –  People’s Choice
    –  Restaurant Division
    –  Best Overall
  • Teams MUST PROVIDE THEIR OWN MATERIALS for preparation, cooking and serving of chili. No electricity is available, you must bring your own gas stove, grill, cooker, etc.
  • TEAMS ARE RESPONSIBLE for their own equipment, materials, food preparation, serving samples of your chili to the judges and the public, as well as cleaning your area at the end of the event – bring trash bags/receptacles!
  • PICK UP YOUR TRASH! Any team leaving trash around their booth during the day or after the event will be disqualified from judging, or from entering the following year.
  • RECYCLING will be available, please use it dispose of cans, bottles, cardboard, and other recyclable items.
  • YOU MUST BRING: your own thermometer and hand washing station (consisting of hand soap, paper towels and jugs or a cooler of water) in accordance with DHEC regulations.
  • YOU SHOULD BRING: a table and chairs, soft drinks and water, paper towels, hand sanitizer, a tip jar to collect tickets, your team sign, table decorations, etc. Tents are allowed. Spaces are approximately 10×10 for each competitor booth.
  • TEAMS MUST POST A SIGN in front of their table identifying their chili, as well as any unusual ingredients (like nuts, chocolate, game meats – not to give away trade or family secrets, just a warning for those with food allergies). We will provide a number for judging.
  • CHILI: For this competition, chili is defined as any kind of meat or meat combination, cooked with peppers, spices, beans and other ingredients, with the exception of rice, pasta, chips, etc. Chili will not be judged based on garnish or presentation.
  • HEAT: do not make your chili so hot a normal person could not stand to eat it – we are here to have fun, not to cause harm! Chili deemed too hot will be disqualified.
  • INGREDIENTS MAY NOT BE PRE-PREPARED before the preparation period – exceptions are canned/bottled tomatoes, tomato sauce/paste, peppers and pepper sauce, beverages, broth, grinding or mixing of spices, or smoking of meats/vegetables.