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• ·         Jalapeno poppers must be cooked at the designated cook-off site from 1:00 pm – 3:00 pm Saturday, October 10, 2026.  Entries will not be accepted from outside the cooking location.  The location of the cook off will be determined upon reviewing cook off forms and each team will be notified before arrival of where to meet to set up

• ·         Each team will be responsible for bringing their own portable gas or charcoal grill for cooking.  Poppers must be cooked over an open flame and not smoked, as the space requirement will be limited. 

• ·         Poppers can be cleaned but the final prep of putting them together must be done at the designated cooking site during the 2 hours allotted for the cook off. 

• ·         Shade, tables, and trash cans will be provided for participants

• ·         Teams can be up to 4 people

• ·         Cooks meeting is at 12:00 noon Saturday (at least one member of the team must be present)

• ·         Must be set up and cooking by noon.

• ·         Places 1^st, 2^nd, and 3^rd will be awarded with prizes and of course most importantly, bragging rights!

• ·         Please check back before the event for the most up to date information

POP-OFF UPDATE: Here is an update on the information you should know about the Pop Off contest.

COOKING DETAILS:

Cooking Location

• Cooking takes place in the Pit Area in front of the Miller Lite Main Stage.
• While some shade will be available in the Pit Area, it is very important that your team brings your own pop-up tent or shade cover.
• Likewise, please plan to bring your own table if possible. We will have a limited number of tables available, but having your own ensures you’re fully prepared and comfortable.
• Each team gets at least a 10’ x 6’ space (enough for prep, utensils, and a grill).
• Teams bringing their own tables/shade will have a larger space.
• All cooking must be done on-site — no outside entries accepted.

Cooking Time

• Cooking/assembly window: 1:00 PM – 2:45 PM.
• Turn-in deadline: 3:00 PM sharp.
• Pre-prep allowed: washing peppers, mixing fillings, and preheating grills before 1:00 PM.
• Final assembly and cooking of poppers must begin after 1:00 PM.
• Judging begins at 3:30 PM — aim to finish poppers close to 2:45 PM so they’re fresh.

Poppers Required

• Submit 10 poppers total for judging:
  • Packaged in two foil pans (provided), 5 poppers each.
• Teams may make extras for crowd sampling, but only the 10 turned in will be judged.

Team Rules

• Each team may have up to 4 participants.
• Teams will be issued 4 name tags for access to the cooking area.
• Each team is responsible for bringing their own portable gas or charcoal grill. Small tabletop smokers are permitted.

Ingredients

• Must use jalapeño peppers as the main ingredient.
• Other peppers (poblanos, green chiles, etc.) will not qualify.
• All ingredients must be inside or on the jalapeño.
• No dipping sauces or side condiments will be judged.
• Teams complete and turn in the Ingredients List (Optional) attachment with their entry.

Judging Guidelines:

• Judges must remain until all scores are submitted.
• Each entry will be judged blindly (teams are identified by number only).
• Constructive comments are encouraged to provide helpful feedback to the cooks.
• Preliminary Round: 12–16 judges divided into groups of four. Each group selects their top three entries to advance.
• Final Round: Four judges evaluate the finalists. A separate judging team may be used if a tie-breaker is needed.

Evaluation Categories

Judges will score each popper based on the following criteria:

1. Presentation
• Fresh, colorful, and visually appealing.
• Filling contained within the popper (not spilling across the plate).
• Jalapeño skin should have a moderate char—enough for flavor but not overly blackened or crumbling.

2. Taste
• Well-balanced seasoning without overpowering spices.
• Ingredients complement each other in flavor.
• Overall enjoyable and easy to eat.

3. Ingredients & Balance
• Ingredients work well together in flavor, color, and texture.
• Filling and jalapeño are balanced—no single component overwhelms the dish.

4. Uniqueness / Creativity
• Demonstrates originality or a creative twist.
• Innovative ideas that still work together as a cohesive dish.
• Clever presentation or flavor combinations are encouraged.

5. Texture & Doneness
• Properly cooked—not underdone or overdone.
• Jalapeño, filling, and any toppings provide a pleasant texture.
• Easy and enjoyable to eat.

Special Note:

Judges should keep in mind that temperature may decline between turn-in and judging. Please consider this time lapse when evaluating entries.

• Awards: 1st, 2nd, and 3rd place winners will receive prizes and, of course, bragging rights!
• Safety: Please wear gloves when handling jalapeños.
• Most importantly – HAVE FUN!