Manage My Account

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!

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.

• Team registration and payment must be received by October 28, 2022. No exceptions.
• Mandatory Head Cook Meeting on Wednesday, November 16, 11:30AM - 12:30PM
• Event load-in 3PM - 5PM Friday, November 18. No early entry permitted.
• Overnight security provided
• $300 registration fee per team entry; $300 fee for additional space (limited to 1 additional space)
• A panel of judges will judge in 3 categories (Brisket, Chicken and Ribs) and attendees will vote in the People’s Choice Awards
• Winners in each category will receive an award and recognition on

• Brisket, Chicken and Ribs (see cook-off rules and regulations)
• People’s Choice Awards (voted on by the attendees)
  • Meat: Non-judge guests will cast votes for the People’s Choice Award for overall best team/meat.
  • Side: Optional team participation. Side dishes can be savory or sweet. Non-judge attendees will cast their vote for the People’s Choice Award for best overall side dish.

• One designated 25’ W x 35’ D team space
• One 8’ X 8’ covered booth for handing out samples and for voting
• Two 8’ banquet tables
• Electrical supply (maximum of one 20-amp 120 volt with 4 outlets)
• Health permit
• Fire permit
• Electrical permit
• Two parking spaces (in addition to any vehicles you can fit into your 25’ W x 35’ D space)
• Health Department required supplies (including buckets, water, hand soap, dish detergent, bleach, paper towels, and trash bags). Teams are responsible for procuring additional items required by the Health Department: sanantonio.gov/Health/FoodLicensing

• Submit BBQ Team Registration form, payment, and signed Participation Agreement for each team member by October 28, 2022.
• Provide at least 250 samples for the attendees and judges
• Teams are responsible for providing tarps/tents, including any ground tarps to cover their cooking area as required by health regulations
• Banner or signage for your booth (suggested size is approximately 8’ wide by 1’ high)
• Cooking, catering and serving equipment and materials (napkins, utensils, etc.)
• General supplies (scissors, tape, rope, disinfectant wipes, zip ties, hooks, pen, dolly, extension cords, first-aid kit etc.)
• Generator if your power needs are above one 20-amp 120 volt with 4 outlet
• Ice
• Menu selection signage
• Promote what you are cooking
• Prepare a Sold Out message
• Booth décor
• Compliance with all fire inspection requirements
• All fire codes must be met
• PLEASE BRING YOUR OWN FIRE EXTINGUISHER. The fire extinguisher must be compliant for your cooking equipment
• Compliance with all requirements prescribed by the San Antonio Food
• Metropolitan Health District. http://www.sanantonio.gov keyword: food permit
• All raw food must be refrigerated at or below 41 degrees
• After cooking, all food items must remain in a warming container and maintained at 135 degrees or higher

• Teams consist of 1 Head Cook and up to 7 Assistants. A team cannot exceed 8 participants.
• The Head Cook must attend the Mandatory Head Cook Meeting on Wednesday, November 16 from 11:30AM - 12:30PM.
• A team is allowed one entry per meat category and one optional side dish entry.

• A tasting sample is a small portion of meat and/or side items.
• Prepare a minimum of 250 tasting samples. Tastings votes determine the People’s Choice Award winners for overall team/meat and side dish (side dish is optional).

• Pits can be any style of pit or smoker and may use gas, electricity, natural wood, or wood products to start the cooking process. Only natural wood or wood products can be used to cook the meat.
• All meats and optional side dishes must be cooked on-site.
• All garnishes and condiments are prohibited on the judges’ trays.
• Meats may be cooked in sauces/liquids but once cooking is complete, no sauces/liquids should be added to the judges’ trays.
• The Double Number System will be used when presenting food to judges to ensure the fairness of the competition. Teams will be provided a styrofoam tray with a hinged lid. The entry must be presented 10 minutes before the judging begins in your category.
• You should provide:
  • Brisket: 9 slices approximately 1/4 to 3/8 thick
  • Pork Spare Ribs: 9 individual cut ribs (bone-in) placed meat side up in tray
  • Chicken: 2 half chickens, fully jointed (to include wing, berast, leg and thigh)

WEDNESDAY, NOVEMBER 16

11:30 AM Mandatory Head Cook Meeting, other team members are encouraged to attend

FRIDAY, NOVEMBER 18

3 - 5 PM Load-in; do not arrive earlier than 3 PM
Up to 4 cooks per team may stay overnight on Friday, November 18 from 11 PM to 5 AM.

SATURDAY, NOVEMBER 19

            8 AM Event area opens for load-in/set-up
            12 PM Begin serving
            2 PM Chicken turn-in
            3 PM Ribs turn-in
            4 PM Brisket turn-in
            5 PM Serving ends
            5:30 PM Winners announced
            6 PM Load out Begins
            Up to 4 members of a team may choose to stay overnight on
            Saturday, November 19 and load out on Sunday morning.

SUNDAY, NOVEMBER 20

12 PM All teams must exit the event area