THE RULES:

Cooking Rules:
1. Entries must be prepared on site starting no earlier than 10:30AM and must be completed by 2:00 PM

2. All entries must contain at least one Saint Arnold Brewing beer as an ingredient.

3. All entries must be ready for judging by 2:00 PM.

4. Teams must prepare enough of their entry to fill 250 2.5 oz sample cups (or roughly 5 gallons).

5. Everything must be cooked in one pot. Cooked in one pot means: everything is cooked in one pot. All meat, veggies, and ingredients are cooked in one single pot. Nothing cooked in advance can be considered for judging. No smoked meats, no tamales, no pre-cooked or pre-formed dumplings, no pre-cooked bacon bits, no pre-cooked roux, no canned or boxed stock. It all has to be cooked in that pot on the day of the cook-off in the parking lot in your tent area between the hours of 9am and 1pm. This is a ONE POT Cook off. You can not cook the meat in one pot, caramelize onions in another pot, and then combine them all in a 3rd pot. This is a ONE POT cook off, so everything must be cooked in one pot.

6. Ingredients such as garlic and onions can be chopped, diced, minced or pureed in advance, but not cooked in advance. Everything is cooked at the event in one pot. One pot.

7. Sides, such as rice, pasta, polenta and crackers, can be used and prepared separately and in advance, but those items will not be considered for judging.

8. No desserts.

9. No deep frying.

10. NO OUTSIDE ALCOHOL ALLOWED (Teams will be given a case of Saint Arnold beer from a selection of the Saint Arnold Brewing family of beers available the day of the event. Some for cooking, some for sippin'.

Teams are limited to 4 members. Maximum allowed on team is 4 people. No one outside of team members is allowed into the event until 12 PM.
No electricity provided to teams and no generators are allowed.


1. All ingredients for cooking
2. A tent is required by the health department.
3. A table and any decoration to fill the 10 x 10 space
4. Additional Saint Arnold beer for cooking (with prior approval)
5. All cooking utensils and pots for food preparation
6. Gas cooking source
7. Ice and cooler for any food storage
8. Any nonalcoholic beverages needed


Judging Criteria:
1. Overall taste
2. Use and distinction of the Saint Arnold beer in the recipe
3. Creativity

Best Booth Spirit Award Rules:
1. Decorate your 10x10 space however you like, but it must fit within the 10x10 space.
2. Must be cleaned up post event.
3. Judging rundown TBA.