One 15X20 space is included in the entry fee. If
additional space is needed, please include $25 per
space with the entry fee.
In consideration of my participation with the Pampa
Chamber of Commerce Top O Texas BBQ Cook-off,
intending to be legally bound thereby, I hereby for
myself, my heirs, executors, and administrators,
waive and release any and all rights and claims for
damages to my property and/or any lost property I
may have against the Pampa Chamber of Commerce, the City of Pampa, Top O’ Texas Rodeo Association and/or Gray County the host sponsors
and all of their representatives, successors, and
assigns for any and all injuries suffered by myself,
my heirs, executors, and administrators with respect to the Pampa Chamber of Commerce Top O
Texas BBQ Cook-off. Further, I hereby grant full
permission to the Pampa Chamber of Commerce to
use any photographs, videotapes, or any other record of the Pampa Chamber of Commerce Top O
Texas BBQ Cook-off and related events for any
legitimate reason. I have read and agree to abide by
the rules and regulations of the Pampa Chamber of
Commerce Top O Texas Cook-off and The Lone Star
BBQ Society.
Signature of Head Cook:
____________________________________________
Date:________________________________________
Your Pampa Chamber of Commerce is proud to presents the Top O’ Texas Cook-off June 8 & 9, 2011 at
Recreation Park/Rodeo Grounds Hwy 60 E. Check in
will begin on Friday with meat inspection Friday night.
The cooking categories consist of: Brisket, Pork Spare
Ribs, Chicken, & Other. Registration for teams is $100
for one or all categories with 80% payback.
A 15x20 space is included in the entry fee, if you require more space then it will be an additional $25 per
space. If you require electrical hookups, please bring
your own extension cords. Dumpsters will be located
on site for ash dumping. We will also be providing a
prep station for the teams to use.
2011 RULES AND REGULATIONS

Check-in time will be between 2 & 7 on Friday, June 8, 2011.

Meat Inspection will be at 8:00pm Friday, June 8, 2011

All competition meats will be provided by the Pampa
Chamber of Commerce.

Each team is expected to be able to cook for 50 people.

All competition meat will be USDA certified.
No pre-seasoned meat or wild game is allowed.

Each team shall consist of a chief cook and up to 5
assistants.

Contestants shall provide all needed equipment and
supplies. Contestants must adhere to all fire and other codes
and must have a fire extinguisher near all cooking devices.

Garnish and/or “dressing up” is not allowed. If presented with
garnish then that entry will be disqualified.

Boiling and deep frying competition meat is not allowed.

It is the responsibility of the contestant(s) to see that the
team’s cooking space is clean and orderly following the contest. All bbq pit fires must be put out and all equipment removed from the site. Please be thorough!

The cook-off is sanctioned by Lone Star BBQ Society and
their rules.
The Pampa Chamber of Commerce, the City of Pampa, Top O’
Texas Rodeo Association, and/or Gray County will not be held
liable for any injuries, accidents, or lost and/or damaged
equipment.
Registration Form:
Complete and return to the Pampa Chamber of Commerce, 200 N. Ballard, Pampa, TX 79065 or fax it to
806-669-3244 no later than 7/1/2011

If area is not cleaned, then the team may be disqualified from
future participation and/or fined from the Pampa Chamber of
Commerce.

A member from the cooking team must serve the food,
please do not allow anyone to “help themselves.”

If you require a generator, please be mindful of the other
contestants and store it behind your area. Not everyone
enjoys the hum of those engines!
Head Cook: __________________________________

Vehicles are not allowed in the row of cook teams.
Phone Number: ______________________________

RV spots are available with advanced notice for $10 a night.
Team Name: _________________________________
Email _______________________________________
The following cleanliness and safety rules will apply:
1.
No use of tobacco products while handling any and all meat.
2.
No Pets in the cooking area.
3.
Cleanliness of all cooks, the cooking device(s), and your
cooking area is required at all times.
4.
Shirt and shoes are required to be worn at all times.
5.
A mild solution of bleach water is a must for the storage of
your wiping towels.
6.
After cooking, all meat must be held at 140 degrees or above.
7.
If serving food, gloves must be worn.
8.
Due to alcohol being served, all teams MUST provide a valid
ID to obtain a wrist band.
9.
This is a fundraiser, so people will purchase a wrist band to
have access to the cook off. Please make sure to serve only
those with a wrist band.
Cooking Categories:
Brisket:
Yes
No
Pork Ribs:
Yes
No
Chicken
Yes
No
Other
Yes
No
Please cut out registration form, sign the back and
mail it in or drop it by the office.