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Astor Chamber Of
Commerce Hosts
The 3rd Annual Chili Cook-off & Rib Cook-off Saturday, March 15, 2008 at Astor Community Center 24648 Ann St.
Open to the Public at Noon WHAT EQUIPMENT WILL YOU NEED TO GET STARTED?
Most chili cook-offs take place outdoors. Cooks must provide their own equipment for cooking. Seasoned competition chili cooks will come to the cook-off with canopies, tables, decorated booths and more. In addition to your meat and cooking ingredients, you will need to bring, as a minimum, the following extra gear: Table Dipping or serving spoon Chili pot with lid*, 5-8 quart variety (Glass lids not recommended for outdoor cooking) Knife Measuring spoons and cups Portable outdoor-style camp stove Heat diffuser (inexpensive metal device to spread flames) Can opener Matches Propane fuel cylinder Pot holders Tablecloth paper towels Ladle, large and small Ice chest and ice Long-handled spoon Cutting board 1 to 3 gallons water - Dishpan, dish soap, scrubbers, etc. Since samples of your chili are usually given out to the public, most cook-offs fall under the jurisdiction of local health departments. You may need some additional equipment such as rubber gloves or hand-washing provisions in order to serve samples to the public. Check with the Cook-off Chairperson for local health department requirements for each cook-off. |
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Copyright
© 2002 Astor Area Chamber of Commerce, All Rights Reserved
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