event Daytona Speedway Chili Cookoff!!!

WickedMojo

WickedMojo

Hey Gang
I got some great news today from a friend, he called me to tell that we got a fully sponsored and paid for entry for the Chili Cook off during the Rolex 24hr Race in January at the Daytona International Speedway!
Too make a long story short this happend as a result of winning a local cook off. My friends wifes boss offered to sponsor us for the event.

Only one problem... none of us has ever cooked a 15 gallon batch of chili let alone competed in any event this large, (most I've ever made in one shot was 5-7 gallons) and for this event the minimum is 15 gallons, 1 quart for the judges and the rest for the crowd , as there will also be a "People's Choice" award.

Anyone got any advice or tips? I know we got a few months to prepare but I want to get started early, cause were in it to win it :)



Thanks

-Rich (WickedMojo)
 
Congrats dude! Definitely sounds like a good time. However, how to do what you have to do to serve the masses. Ahhhh, there in lies the intrigue. I wish you the best of luck. In feeding large amounts of people (it's a science, trust me), there is no perfect algorithm. Do what you think is best, and it should work out. Always remember, it's better to have too much than too little.
 
Sweeeeet, WM!

Do you have to cook the 15 gallons in a single pot? What about making 3 5-gallon pots, same recipe, then putting them together?
 
DEFCON Creator said:
Congrats dude! Definitely sounds like a good time. However, how to do what you have to do to serve the masses. Ahhhh, there in lies the intrigue. I wish you the best of luck. In feeding large amounts of people (it's a science, trust me), there is no perfect algorithm. Do what you think is best, and it should work out. Always remember, it's better to have too much than too little.
Click to expand...


Thanks Creator!
I figure if we start doing test runs now we should be able to find the "sweet spot" for converting the recipe into a larger batch, I can't wait, it should be a blast
 
geeme said:
Sweeeeet, WM!

Do you have to cook the 15 gallons in a single pot? What about making 3 5-gallon pots, same recipe, then putting them together?
Click to expand...


Thats a good question geeme, they dont specify that in the rules, just said that each team needs to make 15 gallons, my only issue with 3 separate batches is fear that they all wont taste the same.

but that would mean I dont have to really covert the recipe from 5 gallons to 15, I just use the same recipe in 3 batches hrmmmm gonna have to look into that, because then we could cherry pick the "judges" quart out of the pot that we thought came out the best.

Im looking at this as the ultimate TD! lol
 
WickedMojo said:
Thats a good question geeme, they dont specify that in the rules, just said that each team needs to make 15 gallons, my only issue with 3 separate batches is fear that they all wont taste the same.

but that would mean I dont have to really covert the recipe from 5 gallons to 15, I just use the same recipe in 3 batches hrmmmm gonna have to look into that, because then we could cherry pick the "judges" quart out of the pot that we thought came out the best.

Im looking at this as the ultimate TD! lol
Click to expand...
I was thinking you would mix them to blend away any flavor discrepancies between batches...
 
Mojo, That Is AWESOME! Congrats!!! Now---Go Get 'EM!


OK- for mass cooking-

obviously, as you've already figured out, one pot or 3 small pots. I'm guessing there is a time restriction so you probably won't have enough time to cook a pot, re-set everything, cook another pot... You'd probably have to have (3) 5-gallon pots with 3 stoves/high temp burners, or 1 large pot with 1 large burner.

If you have any connections with anyone in a restaurant or food service, they may be able to hook you up with a large pot. You can buy thin-walled and thin-bottomed pots pretty cheap online, but they will scorch in a heartbeat! Or fork out the bucks for a SS pot with aluminum-clad bottom, the best for heat distribution and non-reactive.

Not To worry, there are options for those who are creative~~~

One of those Crab cooker/turkey deepfryer burners would get the heat out to cook up the quantity required. If you don't already have one, they are probably the most cost effective option.

To deal with the scorching issue, visit a local machine shop and ask them to cut out an aluminum disk of at least 1/4" thick of the diameter of the large pot. Put the disk on the burner and put the pot on top of the disk, this will help alleviate scorching from the direct flames on the pot.



How much pre-prep can you do? Can you chop veggies ahead of time? Can you bring pre-measured spices?

These are all the things that will make your life easier on the day of the event. And if you can do pre-measured spices...BRING EXTRA!!! You'll always want to tweak it.


For Practice,
do you have any kids in sports where you could offer to sell chili at the game as a fund raiser for the kids? Or any church or civic group affiliations? Just look for an event where you could practice and sell the chili for the event. Heck, for that matter...maybe the local high school would work with you for a few games... They'd probably even work with you if you said you needed $X per bowl to pay for supplies and they get the rest of the profit.


Have Fun! And if there's any online voting at the event (yeah, RIGHT! LOL) let us know, we'll jump in for you.


btw- how are these yokels going to react when you throw in some 7 Pod powder? :eek: :mouthonfire: :onfire:
:rofl:
 
Thanks for the great advice SL, according to the rules I can have anything I wante prepped, just not cooked ahead of time, so no pre cooking of ingredients bottled and canned stuff is fine, I just cant actually say cook up the meat or veggies or something, but I can have it all cut up and pre measured, total time for cooking they allow 6hrs to get it done and to the judges. as far as 7pod powder hehehehe, that might just be available as a side option, theres already bhut jolokia in the recipe and that already won once. I was thinking of having some of my powders in shakers and when people came up to get a bowl, they would have the option of kicking up when they ordered
 
in my experience with batch cookery, it's always best to cook them separately in 3 large stock pots. cooks them faster and easier to control. i'd cook them all at the same time. and then when they're about done, i'll move them in one really large pot to compensate in the difference of flavor and seasoning. then season them last to finish.

cooked muchroom soup this way.

salsa lady's advice is real good.

3 large burners and one really large one for stocks or paella for the big pot to combine the chili together for finishing and reducing.

bring stuff like food processors, blenders or even a submersion blender...and anything that'll make things work faster will be best =D

batch cooking doesn't really need cutting accuracy of knife skills so you'll do fine with machines.

that scorching thing, if they made those flame dispersing thingies for larger burners woulda been great, but salsalady already told you a good fix for that. =D

hth.
 
Mojo, this sounds like a ton of fun for you.


Franz is correct that 3 small pots will cook up faster than the one large pot and will give you more time to manipulate the recipe, if needed. 3 crab-cookers or a couple high-end camp stoves (check the btu's of the camp stoves before relying on them to deliver...) as we used to say in drama class when talking about procuring props for the play..."beg, borrow, or steal!".

Good Luck and if you get too much chili stock-piled, you can always pressure-can it and share with amigos~ :cool:




jk about that stealing thing...:)
 
Best advice I can give:

1) Take twice as much of everything than you think you'll need.
2) Assume the worst will happen.....cause it will......and devise your plan of action.
3) Maintain clean and organized prep and cooking stations. It looks good and will keep you calm and focused.
4) Take a laminated poster board and dry erase markers to keep up with what you've done/added...and what still needs to be done.....and to keep up with deadlines. (an alarm clock would be a good idea too.
5) Dressing nicely and uniformly will impress upon the people and judges that you are professional and confident.
6) Take extra tablecloths to maintain a clean appearance to the customers.

That's all I can think of at the moment.....

GOOD LUCK!!!
 
Awesome advice from everyone thank you all, we will be starting our practice runs in a week or two, so my next question is whats the proper procedure for canning chili (beacuse as Salsalady said, Im gonna share with the amigos)
I have never pressured canned before and have always been scared Id screw up when it came to preseving something with meat in it, I usually just do hot water bath canning for my peppers and veggies, so if anyone can gimme some advice on properly jarring chili, then I will be gladly sending out free samples after each practice weekend :D
 
Well, I had this whole thing typed out and then Firefox crashed, so all you get are the links. :lol:

That's the important part anyway. :cool:

Here's the Ball canning website-
http://www.freshpreserving.com/

Recipe's homepage-
http://www.freshpreserving.com/pages/all_recipes/215.php?catID=Home-Canning&pageNum=1

and the chili recipe, which says to process at 10psi for 1 1/2 hours.
http://www.freshpreserving.com/pages/all_recipes/215.php?recipe=69&recipID=218&catID=
 
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