CPS Energy crews are mobilized and responding to power outages in our service area.  Crews will continue to work throughout the morning to safely restore power.  For the latest outage information visit our Outage Center.

GrillsGiving - BBQ Team Registration

 

This unique event takes place at Mission County Park, where participants and guests enjoy free parking, a festival-like atmosphere, including a competitive barbeque cook-off, live music and kid activities!

 

Saturday, November 23
12 – 6 p.m.
Mission County Park
6030 Padre Drive  
Map It!

 

Net proceeds from GrillsGiving benefit the REAP  (Residential Energy Assistance Partnership) fund. REAP was established in 2002 through a partnership between CPS Energy, Bexar County and the City of San Antonio. The program provides financial assistance to help the elderly, medically dependent and low-income families with young children with their utility bill. CPS Energy commits up to $1 million annually toward REAP, which provides direct customer assistance.  REAP is a registered 501(c)(3) nonprofit entity.

 

General Details

 
  • Register team by October 25
  • Mandatory Head Cook Meeting on Wednesday, November 20: 11:30am-12:30pm                
  • Event load-in 2 - 5pm on Friday, November 22
  • Overnight security provided
  • $300 registration fee per team entry; $300 fee for each additional space (1 additional max)
  • A panel of judges will vote in 3 categories (Brisket, Chicken & Ribs). Attendees will vote in the People’s Choice Award
  • People's Choice Awards categories include Meat and Side (optional)
  • Winners in each category will receive an award and recognition
grillsgivingLogo
grillsgivingimage2
 
 

What will CPS Energy provide?

 
  • Each team will have a designated space at least 25’ x 35’
  • One 8’ x 8’ covered booth
  • Two 8’ banquet tables
  • Electrical supply (maximum of one 20-amp 120 volt with 4 outlet). Teams are responsible for additional power.
  • Health permit
  • Fire permit
  • Electrical permit
  • Four parking spaces (in addition to any vehicles you can fit into your 25’W x 35’ D space) to use for your family/team members for Friday and Saturday night
  • Health Department required supplies (including buckets, water, hand soap, dish detergent, bleach, paper towels, and trash bags). Teams are responsible for obtaining additional items required by the Health Department (keyword: food permit)

Portion Size?

 

We expect at least 500 guests and suggest:

  • Preparing at least 250 tasting samples. Tastings votes determine the People’s Choice Award winner
  • A tasting is a small portion of your meat (and optional side) item.

BBQ rules and regulations

 
  • Teams consists of 1 Chief Cook and up to 7 Assistants only (official team size cannot exceed 8 participants).
  • At least one team member must attend the Mandatory Head Cook Meeting on Wednesday, November 20, 11:30am - 12:30pm  
  • One entry per category; only one optional side category
  • One Chief Cook per team.
  • Team can compete in only one People’s Choice category.
  • Pits can be any pit or smoker and may use gas, electricity, natural wood or wood products to start the cooking process, but NOT to complete cooking.
  • All meats must be cooked on-site.
  • All garnishes and condiments are prohibited on the judge’s trays. Meats may be cooked in sauces/liquids but once cooking is complete, no sauces/liquids should be added to the judges tray.
  • The Double Number System used during turn-in. Teams will be provided with a hinged styrofoam tray. The entry must be presented 10 minutes before the category judging begins.
  • Turn in amounts:
    • Brisket: 9 slices approximately 1/4” to 3/8” thick
    • Pork Spare Ribs: 9 individual cut ribs (bone-in) placed meat side up
    • Chicken: 2 half chickens, fully jointed (to include wing, breast, leg and thigh)

Team Responsibilities?

 
  • Complete and submit participant registration by October 25
  • Submit registration payment by October 25
  • Complete Hold Harmless Agreement by October 25
  • Provide at least 250 samples for the general public and judges.
  • Teams are responsible for cover/tent for prep and cooking areas and ground tarps (as required by health regulations).
  • Team banner, menu, and sold out signage.
  • Cooking, catering and serving equipment and materials.
  • General supplies (scissors, tape, rope, disinfectant wipes, zip ties, hooks, pen, first-aid kit etc.).
  • Dolly or cart
  • Extension cords
  • Ice
  • Booth decor
  • Compliance with all fire inspection requirements. PLEASE BRING YOUR OWN FIRE EXTINGUISHER.
  • Compliance with all Health Department requirements.
  • Each team member must complete and submit a Hold Harmless Agreement form.

Event Timeline

 

Wednesday, November 20
11:30am - Mandatory Head Cook Meeting

Friday, November 22
2 – 6pm - Team load-in, do not arrive earlier than 2pm
6pm - Meat Check and Head Cook apron distribution

Saturday, November 23
8am - Event area open for load-in/set-up
12pm - Begin serving
1pm -  Chicken turn-in
2pm - Ribs turn-in
3pm - Brisket turn-in
4pm - Serving ends
5:30pm - Winners announced
6pm - Load out begins. Teams may choose to stay overnight on Saturday, November 23 and load out on Sunday. Power and light towers are limited.

Sunday, November 24
12pm - All teams must be completely loaded out of the event area