Youth Football, Baseball, Softball and Cheer 

La Vernia Grizzlies

Categories: Beef Brisket, Pork Spare Ribs, Chicken, and Chili.
Each category will be judged on appearance, aroma, taste, tenderness, and cut.
Deadline for Entry: Entry forms and payment in full must be received no later than December 1st.
Cook-Off teams are allowed to set up on Friday evening starting at 6:30pm.
No vehicles other than Cook-Off RV’s and travel trailers may be left inside your cooking area. All other vehicles must be outside the cooking area by Saturday at 9:00am.
Tents, Pits, and RV’s may be brought in and set up during the above stated times. NOTE: All tents must be secured via stake material.
Cookers will be allowed to spend the night starting Friday before the contest in their allocated spaces. Walking around the cook-off area or other parts of the ground after gate hours or in other spaces is strictly prohibited.

Teams: A Cook-Off Team consists of a Head Cook and up to five (5) assistants with a unique team name. Head cooks and Team Members MAY NOT cook on more than one team; disqualification is subject for doing so. The head cook is responsible for the operation of the team space and all actions within or outside the assigned space(s) by the members or guests within the assigned space(s). The head cook of the team must be physically present and available to the contest management if called upon.

Each team member must read and sign these rules & regulations.

Prohibited Cooking Devices: Open fires, fire holes, or dug pits.

Equipment: LVGYSA will provide a space ONLY. Contestants must supply ALL necessary equipment and supplies. Props, trailers, motor homes, vehicles, tents, generators, coverings, and/or any other part of a team’s equipment must not extend outside the boundaries of the assigned space unless approved by the director or chairman.

One fire extinguisher is required in each space. All extinguishers must have a current date and tag.

All meat must be brought to the cooking site RAW. NO pre-marinating, pre-soaking or pre-slicing prior to cook-off. Pre-cooked and/or pre-seasoned meat and entries will not be allowed.

Contest Entries: No garnishes or condiments within containers will be accepted. No markings, competition tags, or other identifiable devices will be accepted inside or outside containers submitted for judging. If your container becomes damaged, another can be obtained as long as the container ticket and container are returned to the cook-off coordinator.

Head Cooks Meeting – 9:00am Saturday.
Official time is kept by the head judge.
Turn-In Quantities:

Brisket- Nine (5) full slices of brisket, approximately ¼ to 3/8 inches thick.
Pork Spare Ribs – Nine (5) ribs bone on (no baby backs).
Chicken – 2 halves chicken, not disjointed, containing a breast, wing, thigh, and leg with skin.

Turn-In Times:

Brisket: 5:00pm
Pork Spare Ribs: 4:00pm
Chicken: 3:00pm
Chili: 2:00pm

Markers & Garnish: Cooks may cook with sauce, however when preparing meat product for turn-in, nothing may be added to the meat in the tray. Cooks will be asked to correct their turn-in if sauce, juice, or dry rub is added to the meat. Nothing should be puddled in the tray. Any and all garnishes are prohibited.

Sanitary Conditions: The head judge may disqualify a contestant for unsanitary conditions or entries.

Wood Fire: All fires for cooking meat must be wood or wood products (charcoal) or wood pellets. Gas burners or rotisseries are permitted. NO electric cooking.

Double Blind Judging: All entries will be submitted in identical containers. The container will be a hinged foam tray with a matched pair of identical numbered tickets affixed to the tray. One ticket is to be signed in ink by the head cook when trays are picked up. The signed ticket will be used to match the ticket number when or if called out. Head cook will be provided with a piece of foil for each turn-in, which will be placed in the bottom of each tray. The meat is placed on the foil.

Teams will be required to have a grease bucket and a fire extinguisher.

NO glass containers of any kind will be allowed.

ALWAYS keep your area clean.

Awards will be distributed on Saturday evening after final scores are determined.

Awareds will be for the top 3 places in each category.

Animals are NOT permitted on the cook-off grounds except for certified Seeing Eye or Human Assistant Dogs.

Excessive use of alcoholic beverages will be grounds for disqualification. At NO time may a person under the age of 21 be served or consume alcohol.
Personal Entertainment: If the Cook-Off coordinator receives complaint that music gets too loud, you will be asked to turn it down and you must comply. Excessive noise will be determined by the Cook-Off coordinator. Pyrotechnics of any kind are strictly prohibited.

Chili will be judged on appearance, aroma, texture, and taste. Contestants must cook a minimum of two pounds of meat (chili grind only). No limit to the amount of other ingredients; however, beans, rice or other fillers cannot be added. All ingredients must be cooked on contest premises. Contestants are encouraged to make samples available for the crowd. No identifiable ingredients such as large chunks of tomato, peppers, etc. shall be included in the chili cups turned in for judging. Awards will be awarded to 1st, 2nd, and 3rd place winners.

Contest coordinator reserves the right to make additional rules and regulations as the situation warrants.

Entries will NOT be refunded.

LVGYSA is NOT responsible for any accidents.

HAVE FUN! Your participation helps support the La Vernia Grizzlies Youth Sports Association.


For a full list of Park Rules, Directions to Wiseman Field and our Hours of Operation Please visit our Contact Us Tab

Congratulations to the LVG Flag team for making it to play offs!!!




    LVGYSA Market Days & BBQ/Chili Cook-Off. Saturday, December 10th, 2016 at Wiseman Field on 775.
  •  Vendor spaces are $30.
  • BBQ entry is $150 for 3 meats (brisket, ribs, chicken).
  • Chili entry is $30.
  • Registration forms and payment is due by December 1st.

Good Luck Cheer at this weekend's Battle @ the Beach 

A Few Cook-off Rules: 

Cook-off information: 

@ Wiseman Field

BBQ Competitors check in  Friday 12/9 @ 9pm

Vendor/ Booth Check in 

Saturday 12/10 @ 8am

Gates open to the public 10 am

Saturday 12/10 

Grizzlies to host BBQ and Chili Cook-off!