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: 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.
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