By By MIKE VOSS
Contributing Editor
Chili lovers, prepare yourselves for the Smoke on the Water-American Red Cross Red Hot Chili Cook-Off.
It’s likely that some entries in the contest may require people who sample the entries to seek “thirst aid” to deal with the heat they may generate in samplers’ mouths.
The Greater Pamlico Area Chapter of the American Red Cross is coordinating the chili contest for this year’s Smoke on the Water. Judging of the chili-contest entries begins at 10 a.m. Oct. 24. The deadline to enter the chili cook-off is Oct. 14.
The entry fee is $25, with contestants required to produce at least three gallons of chili. The contest’s prize money is $200 for first place, $100 for second place and $75 for third place.
Money raised by the chili contest and chili sales during the festival will benefit the local Red Cross chapter.
“Ideally, I’d like to have about 20 to 25 contestants — as many as I can get,” said Kay Summerfield, who along with her husband, Ed, is coordinating the contest for the chapter.
Asked if she had any advice for contestants, Summerfield said, “Just make your best chili and bring it on out so it can be judged.”
The chapter is happy to be in charge of the chili cook-off, she said.
“We want to grow it and have it as an annual fundraiser for the Greater Pamlico Area Chapter of the American Red Cross,” Summerfield said.
The contest’s rules and/or guidelines follow:
• Chili must be prepared before the contest and transported in stainless-steel pots or stockpots to the contest area, located at the chili tent at the corner of Respess Street and Stewart Parkway. Contestants will register from 8:30 a.m. to 9 a.m. at the chili tent.
• Contestants will be required to keep their chili warm by using crock pots or other warming devices. Power will be provided.
• Contestants are not restricted to specific ingredients. They may use any spices, chili peppers, meats, beans and other ingredients they desire to use.
• Judging will be performed by using the blind-taste method.
• Judging criteria include aroma, taste, consistency. As for aroma, the chili should not smell burnt or unpleasant. As for taste, judges will look for an entry that stands out from other entries. As for consistency, if meat is used in the chili, it should be a quality meat that is tender but not broken down.
• The Red Cross chapter reserves the right to develop and enforce additional rules as the situation warrants. The decision of the judges is final.
After the judging, samples of the chili entries will be available to paying customers as long as entries last.
Entry forms for the contest may be downloaded by visiting the Washington Visitor Center’s Web site at www.OriginalWashington.com. They also may be obtained by calling the contest coordinators, Kay and Ed Summerfield, at 252-946-0505 or the Visitor Center at 252-948-9415, or at the chapter’s office at 135 N. Market St. and the Visitor Center at 138 S. Market St. in Washington.
Smoke on the Water is associated with the Down East Rods &Classics Car Show and the 45th-annual Beaufort County Arts Council Fine Arts Show. Two new events have been added (tentatively) to the Smoke on the Water schedule this year, a pumpkin-carving contest and a Halloween-themed pet parade.
The Beaufort County Traditional Music Association will provide musical entertainment Oct. 24. Other events set for Oct. 24 include a story-telling session to entertain children, vendors’ booths and the presentation of awards and prizes associated with the barbecue and chili contests.
For more information about Smoke on the Water events or to obtain applications for the barbecue contest, chili cook-off or vendors’ spaces, call the Washington Visitor Center at 252-948-9415 or send an e-mail to visitus@originalwashington.com.