2013 BUD LIGHT CARNE ASADA COOK-OFF - “OFFICIAL RULES” 1.

2013 BUD LIGHT CARNE ASADA COOK-OFF - “OFFICIAL RULES”
1.
No purchase necessary to participate. The “Bud Light Carne Asada Cook-Off”
(“Competition”) is open to groups of two (2) eligible participants (“Team”) who are residents of
the United States who are 21 years of age or older. Employees and the immediate families of
employees of Anheuser-Busch, LLC, (“Sponsor”), the NFL Entities (as defined below), its
affiliates and subsidiaries, employees and immediate families of employees of wholesale
distributors, advertising and promotion agencies and individual retail licensees are ineligible.
Professional Chefs are not eligible to participate in this Competition. By participating in this
Competition, participants agree to be bound by the Official Rules of this Competition. This
Competition is void where prohibited by law and is subject to federal, state and local
regulations. Taxes on prizes, if any, are solely the responsibility of the winner. Void where
prohibited.
2.
The Competition is divided into three (3) phases: (a) Phase 1 – Preliminary Cook-Off;
Phase 2 – Final Cook-Off; and (c) Phase 3 - Bud Light Carne Asada Cook-Off Championship.
3.
The Preliminary and Final Cook-Offs will take place from September 1, 2013 through
December 31, 2013 at times to be determined by Sponsor. Look for the Bud Light Carne Asada
Cook-Off Competitions in the following Markets (each a “Market”): Atlanta, Georgia; Dallas,
Texas; Denver, Colorado; Houston, Texas, Los Angeles, California; Miami, Florida; New York,
New York; Oakland, California; Phoenix, Arizona; and, San Diego, California. See Appendix A for
each Market’s Preliminary and Final Cook-Off locations and dates. For a copy of the Official
Rules, contact the sponsoring radio station or ask the Bud Light Carne Asada Cook-Off
representative at the competition location. Neither Anheuser Busch, LLC, the NFL Entities (as
defined below) nor its agencies are responsible for illegible, lost, damaged, incomplete, postage
due or misdirected requests. All materials submitted become property of Anheuser-Busch, LLC
and none will be returned.
4.
Each Team must consist of one (1) Head Cook (“Team Leader”) and one (1) Assistant
Cook. Team member substitutions will not be permitted during any Phase of the competition.
5.
Phase One: Preliminary Cook-Off: Team Leaders will be chosen via radio call-in
promotions. To enter, follow the on-air instructions provided by the radio station. The radio
station may ask entrants to submit a statement as to why you feel you and your Team can
deliver and demonstrate the best Bud Light Carne Asada Cook-Off experience. Ten (10) Team
Leaders will be chosen by the radio station to compete with their Team in each Preliminary
Cook-Off in each Market. See Appendix A for each Market’s Preliminary Cook-Off locations and
dates. Team Leaders will be notified by phone and/or email. If you are chosen as a Team
Leader, you will be required to pick up a contestant package at check-in on the cook-off date
and at that time, identify your Assistant Cook. Your Assistant Cook must be 21 years of age or
older and meet the other eligibility requirements as stated in these Official Rules. Team
Leaders will be notified in advance of the time and location of the Preliminary Cook-Off. In the
event that there are fewer than ten (10) eligible Teams per Preliminary Cook-Off in any Market,
Sponsor reserves the right to proceed in the Competition with fewer than ten (10) Teams in any
given Market.
Teams will compete in a cooking competition as described in Appendix B to determine
who will advance to the Final Cook-Off for each Market. If any Team member fails to appear for
his/her designated Preliminary Cook-Off, the Team forfeits. The top two (2) Teams for each
Preliminary Cook-Off receiving the highest overall score awarded by the Judges will advance to
the Final Cook-Off in their Market. In the event of a tie, the Team with the highest scores in
Appearance will advance to the Final Cook-Off in their Market.
6.
Phase Two: Final Cook-Off: The Preliminary Cook-Off winners from each Market will
compete in a Final Cook-Off to determine the Market Winner (“Market Winner”). One (1)
Market Winner will be determined by the outcome of each Final Cook-Off for a total of ten (10)
Market Winners. See Appendix A for each Market’s Final Cook-Off locations and dates. Team
Leaders will be notified in advance of the time and location of the Final Cook-Off.
Teams will compete in a cooking competition as defined in Appendix B to determine
who will advance to the Bud Light Carne Asada Cook-Off Championship in New York, New York.
If any Team member fails to appear for his/her designated Final Cook-Off, the Team forfeits.
The Team receiving the highest overall score awarded by the Judges will be deemed the Market
Winner and advance to the Bud Light Carne Asada Cook-Off Championship in New York, New
York (see Rule #11 for First Prize details). In the event of a tie, the Team with the highest scores
in Appearance will be deemed the Market Winner. If the Market Winner cannot travel to New
York, New York for the Bud Light Carne Asada Cook-Off Championship on January 31, 2014 –
February 3, 2014, they will forfeit their trip and the trip will be awarded to the runner-up of the
Final Cook-Off for that Market.
7.
Phase Three: Bud Light Carne Asada Cook-Off Championship: The Market Winners will
compete to determine the Bud Light Carne Asada Cook-Off Champion. The Bud Light Carne
Asada Cook-Off Championship is scheduled to take place in New York, New York January 30,
2014 – February 3, 2014 at a location to be determined at Sponsor’s sole discretion. Market
Winners will compete in a cooking competition as defined in Appendix B. If any Team member
fails to appear for his/her designated Cook-Off, the Team forfeits. The Market Winner receiving
the highest overall score awarded by the Judges will be deemed the Bud Light Carnet Asada
Cook-Off Champion and Grand Prize winner (see Rule #11 for Grand Prize details). In the event
of a tie, the Team with the highest scores in Appearance will be deemed the Bud Light Carnet
Asada Cook-Off Champion and Grand Prize winner.
8.
Winners for any leg of the Competition will be determined by the on-site Bud Light
Representative whose decisions are final in all matters relating to this Competition. Winners
may not substitute or transfer prize but Sponsor reserves the right to substitute prize with a
prize of equal or greater value.
9.
Each member of First Prize winning team will be required to complete, sign and return
an affidavit of eligibility and liability and publicity release within five (5) days of prize
acceptance. Each member of the Grand Prize winning team will be required to complete, sign,
and return an affidavit of eligibility and liability and publicity release immediately upon
acceptance of the prize. In the event of noncompliance within this time period, prize will be
forfeited and an alternate winner will be selected (time permitting for First Prize). Any
alternates selected will also be required to adhere to the time periods described herein. Any
prize notification or prize returned to the Sponsor or its agencies as undeliverable will result in
disqualification and the awarding of that prize to an alternate winner (time permitting for First
Prize).
10.
Acceptance of any prize offered constitutes permission for Sponsor to use winner’s
name, biographical information, and/or likeness for the purpose of advertising and promotion
without further compensation in all media now known or hereafter discovered worldwide and
on the Internet without notice or review or approval as permitted by law.
11.
Grand Prize (1): Each winning team member of the Bud Light Carne Asada Cook-Off
Championship will receive one (1) ticket to Super Bowl XLVIII to be held on February 2, 2014 in
New York, New York. Game date and seating assignments are subject to availability and change
at Sponsor’s sole discretion. Approximate Retail Value (“ARV”) is $3,500.00 ($1,750.00 per
ticket).
First Prize (10, one [1] winning team per Market): A trip for winning team to the Bud
Light Carne Asada Cook-Off Championship in New York, New York. Travel dates are January 30,
2014 – February 3, 2014. Trip consists of round-trip coach air transportation (from gateway city
nearest local tournament winner’s home), double-occupancy hotel accommodations for four
(4) consecutive nights, ground transportation to/from the airport on arrival and departure day,
access into Bud Light hosted event (“Events”) and opportunity to compete in the Bud Light
Carne Asada Cook-Off Championship. Winners must travel on the same itinerary and on the
dates specified by Sponsor or prize will be forfeited and awarded to an alternate winning team
(time permitting). Winners must comply with all travel requirements which may include,
without limitation, presenting necessary identification (including passport and/or driver’s
license) at the time of travel. Flight schedules are subject to change without notice. Any costs
incurred due to changes to the original itinerary are solely the winner’s responsibility. Winners
must accept prize as stated or prize will be forfeited and awarded to an alternate winner. Travel,
accommodations and Events are at the Sponsor’s discretion and subject to availability and
change. Ground transportation other than stated above, trip cancellation insurance, meals,
passport fees, gratuities and all other expenses not specified herein are solely winner’s
responsibility. ARV: $2,000.00. Actual value depends on city/day/time of departure. Any
difference between stated value and actual value will not be awarded. Total ARV of all prizes is
$17,500.00.
12.
By accepting the prize, winners agree to release and hold Anheuser-Busch, LLC and the
NFL Entities harmless from any and all losses, damages, rights, claims and actions of any kind
resulting from acceptance, possession or use of any prize, including without limitation, personal
injuries, death and property damage. By participating in this promotion, participants agree to
be bound by all Official Rules of the Competition.
13.
For the name of the Market winner(s), contact the sponsoring radio station for that
Market by February 20, 2014. For the names of the Grand Prize winners, hand print your name
and complete address on a 3” x 5” card and mail to: 2013 Bud Light Carne Asada Cook-Off
Grand Prize Winner’s List, 1459 West Hubbard Street, Chicago, Illinois 60642 for receipt by
April 3, 2014.
© 2013 Anheuser-Busch, Bud Light® Beer, St. Louis, MO
The National Football League, its member professional football clubs, NFL Ventures, Inc., NFL
Properties LLC, NFL Enterprises LLC, NFL Productions LLC and NFL International LLC and each of
their respective subsidiaries, affiliates, shareholders, officers, directors, agents, representatives
and employees (collectively, the “NFL Entities”) will have no liability or responsibility for any
claim arising in connection with participation in this promotion or any prize awarded. The NFL
Entities have not offered or sponsored this promotion in any way.
© 2013 NFL Properties LLC. All NFL-related trademarks are trademarks of the National Football
League.
APPENDIX A:
PARTICIPATING MARKETS AND PRELIMINARY & FINAL ROUND LOCATION AND EVENT DATES:
Market
Location of Preliminary
& Final Cooks
Los Angeles,
California
L.A. County Fair
San Diego,
California
Qualcomm Stadium
Oakland,
California
O. Co. Coliseum
Phoenix,
University of Phoenix
Date of Preliminary
& Final Cook-Offs
Preliminary Cook-Off: September 1, 2013
Preliminary Cook-Off: September 8, 2013
Preliminary Cook-Off: September 15, 2013
Preliminary Cook-Off: September 22, 2013
Final Cook-Off: September 29, 2013
Preliminary Cook-Off: September 29, 2013
Preliminary Cook-Off: November 10, 2013
Preliminary Cook-Off: December 1, 2013
Preliminary Cook-Off: December 8, 2013
Final Cook-Off: December 22, 2013
Preliminary Cook-Off: September 15, 2013
Preliminary Cook-Off: September 29, 2013
Preliminary Cook-Off: October 6, 2013
Preliminary Cook-Off: October 27, 2013
Final Cook-Off: November 3, 2013
Preliminary Cook-Off: October 17, 2013
Arizona
Stadium
Houston,
Texas
Reliant Stadium
Dallas,
Texas
Rangers Parking Lot A
Miami,
Florida
SunLife Stadium
TBC
New York,
New York
TDC
MetLife Stadium
Denver,
Colorado
Sports Authority Field
Preliminary Cook-Off: October 27, 2013
Preliminary Cook-Off: November 10, 2013
Preliminary Cook-Off: November 24, 2013
Final Cook-Off: December 8, 2013
Preliminary Cook-Off: September 29, 2013
Preliminary Cook-Off: October 13, 2013
Preliminary Cook-Off: November 3, 2013
Preliminary Cook-Off: November 17, 2013
Final Cook-Off: November 24, 2013
Preliminary Cook-Off: September 8th, 2013
Preliminary Cook-Off: September 22nd, 2013
Preliminary Cook-Off: November 3rd, 2013
Preliminary Cook-Off: December 15th, 2013
Final Cook-Off: December 29th, 2013
Preliminary Cook-Off: September 22, 2013
Preliminary Cook-Off: October 20, 2013
Preliminary Cook-Off: November 17, 2013
Preliminary Cook-Off: December 15, 2013
Final Cook-Off: December 29, 2013
TBC
Preliminary Cook-Off: September 22, 2013
Preliminary Cook-Off: October 6, 2013
Preliminary Cook-Off: October 20, 2013
Preliminary Cook-Off: October 21, 2013
Final Cook-Off: November 10, 2013
Preliminary Cook Off: September 5, 2013
Preliminary Cook-Off: September 23, 2013
Preliminary Cook-Off: September 29, 2013
Preliminary Cook-Off: October 13, 2013
Final Cook-Off: October 27, 2013
APPENDIX B:
BUD LIGHT CARNE ASADA COOK-OFF RULES & REGULATIONS:
COOK-OFF DESCRIPTION, STEAK, INGREDIENTS, GRILLS, COOKING UTENSILS AND ASSIGNED
COOKING AREA:
a) The Bud Light Carne Asada Cook-Off is a cooking competition where Teams will
prepare grilled meat for judging by a selected group of Judges.
b) Teams will be provided five (5) pounds of beef and other assorted ingredients to be
used for preparation, competition and judging. Meat will be available to Teams at
check-in. If any Team is found possessing any other meat within their designated
cooking area, the Team will be disqualified.
c) The winning Team’s recipes shall become public domain, outside the realm of
copyright and trade secret, and shall include all ingredients, techniques and
methodology used during the competition.
d) Teams will be provided a Weber grill. Meat will be cooked over charcoal on Weber
grills only. Teams may not use gas or any other grills.
e) An assortment of seasoning spices will be available for Teams to use.
f) Teams will be provided with charcoal, presentation plates, ice chests for meat storage,
plastic gloves, tables, trash bag, cooking area and all utensils that may be needed in
their cooking area. Cooking area and utensils will be assigned after the Teams checksin.
g) All seasoning and cooking of product shall be done within the assigned numbered
cooking space. Teams are not allowed to share an assigned cooking space,
ingredients, or cooking device with any other team.
h) Only Teams are allowed in the cooking area.
i) All ingredients must be combined, chopped, sliced, diced, prepared and cooked onsite including garnishes and marinades. No ingredient may be pre-cooked or treated
in any way prior to the preparation period which will begin approximately one (1) hour
prior to the kick off of the Cook-Off.
j) Any violation of these rules will result in immediate disqualification.
k) Teams will be provided with fire extinguishers.
TEAM COOKING AND JUDGING RULES:
a) Teams will be judged on:
Appearance: how the food looks.……………….……………..30 Points
Taste: what the judges think………………………………………40 Points
Originality: …………………..………………………….………………..10 points
Bud Light Team Spirit……..…………………………….……………20 points
b) Preparation time includes trimming, marinating, seasoning, tenderizing and grilling
meat and other recipe ingredients. Preparation time should not exceed thirty (30)
minutes.
c) Food will be judged and scored within a set amount of time after it comes off the grill.
d) All food submitted for judging should be displayed in the plates provided at the time
of the official judging.
e) No branding irons or other identifying marks are to be used on the steaks submitted
for judging.
f) No animals are allowed in the cooking area.
g) Children are not allowed in the cooking area.
h) A minimum of three (3) judges per contest will be utilized during the official judging.
i) Smoking is prohibited in the cooking and judging areas.
SANITATION:
Teams are to prepare and cook in as sanitary manner as possible. Cooking conditions are
subject to inspection by judging committee and the Bud Light Carne Asada Cook-Off
representatives. Infractions identified by the judging committee shall be immediately
corrected and/or the Team will be subject to disqualification. The following cleanliness and
safety rules will apply:
a) Know and practice good food handling procedures.
b) Food service gloves and some type of hair restraint (hat, hairnet, etc.) should be worn
when handling food, except where health codes do not require this. Items will be
provided.
c) There should be no finger licking.
d) No use of any tobacco products while handling meat.
e) Shirt and shoes are required to be worn.
f) Cleanliness of the participants and cooking device(s) assigned to cooking space is
required.
g) Sanitizing of cooking area should be implemented with the use of a bleach/water rinse
(one cap/gallon of water). Each Team will be provided with a separate container for
washing, rinsing and sanitizing of utensils, unless facilities are provided by the CookOff organization.
h) Wash cutting boards between meats and vegetables to avoid cross-contamination.
i) Meats should be cooked to at least the following temperatures: 140 - 150
j) Prior to cooking, meat must be maintained at 40° F or less.
k) Once meat is removed from grill, allow to rest 5-10 minutes before serving.
GENERAL RULES AND REGULATIONS
a) Demonstrations throughout the spectator area are permitted. However, Teams are
asked that their support team respect the visitors and their view. Demonstrations are
allowed after the time of the official judging.
b) Teams should demonstrate good sportsmanship within their own teams as well as
with the other contestants. Good interaction within the team, with other teams, with
the judges, host, and with the public is important part of the cooking contest. Teams
should be courteous and willing to answer questions.
c) Teams shall conduct themselves in a proper manner.
SCHEDULE:

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Contestants and Judges Check-In
Mandatory meeting with contestants and judges (15 minutes)
Assignment of cooking stations and answer questions (15 minutes)
Prep time and Cook-Off (1 hour)
Judging (1 hour)
Judges reveal winner(s)
Schedule subject to change at Sponsor’s discretion.