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GrillsGiving - BBQ Team Registration


This unique event takes place at Mission County Park, where participants and guests enjoy free parking, a festival-like atmosphere, including a competitive barbeque cook-off, live music and kid activities!




Saturday, November 23
12 – 6 p.m.
Mission County Park
6030 Padre Drive  
Map It!


Net proceeds from GrillsGiving benefit the REAP  (Residential Energy Assistance Partnership) fund. REAP was established in 2002 through a partnership between CPS Energy, Bexar County and the City of San Antonio. The program provides financial assistance to help the elderly, medically dependent and low-income families with young children with their utility bill. CPS Energy commits up to $1 million annually toward REAP, which provides direct customer assistance.  REAP is a registered 501(c)(3) nonprofit entity.


General Details

  • Register team by October 25 (Registration is now closed.)
  • Mandatory Head Cook Meeting on Wednesday, November 20: 11:30am-12:30pm                
  • Event load-in 2 - 5pm on Friday, November 22
  • Overnight security provided
  • $300 registration fee per team entry; $300 fee for each additional space (1 additional max)
  • A panel of judges will vote in 3 categories (Brisket, Chicken & Ribs). Attendees will vote in the People’s Choice Award
  • People's Choice Awards categories include Meat and Side (optional)
  • Winners in each category will receive an award and recognition

What will CPS Energy provide?

  • Each team will have a designated space at least 25’ x 35’
  • One 8’ x 8’ covered booth
  • Two 8’ banquet tables
  • Electrical supply (maximum of one 20-amp 120 volt with 4 outlet). Teams are responsible for additional power.
  • Health permit
  • Fire permit
  • Electrical permit
  • Four parking spaces (in addition to any vehicles you can fit into your 25’W x 35’ D space) to use for your family/team members for Friday and Saturday night
  • Health Department required supplies (including buckets, water, hand soap, dish detergent, bleach, paper towels, and trash bags). Teams are responsible for obtaining additional items required by the Health Department (keyword: food permit)

Portion Size?


We expect at least 500 guests and suggest:

  • Preparing at least 250 tasting samples. Tastings votes determine the People’s Choice Award winner
  • A tasting is a small portion of your meat (and optional side) item.

BBQ rules and regulations

  • Teams consists of 1 Chief Cook and up to 7 Assistants only (official team size cannot exceed 8 participants).
  • At least one team member must attend the Mandatory Head Cook Meeting on Wednesday, November 20, 11:30am - 12:30pm  
  • One entry per category; only one optional side category
  • One Chief Cook per team.
  • Team can compete in only one People’s Choice category.
  • Pits can be any pit or smoker and may use gas, electricity, natural wood or wood products to start the cooking process, but NOT to complete cooking.
  • All meats must be cooked on-site.
  • All garnishes and condiments are prohibited on the judge’s trays. Meats may be cooked in sauces/liquids but once cooking is complete, no sauces/liquids should be added to the judges tray.
  • The Double Number System used during turn-in. Teams will be provided with a hinged styrofoam tray. The entry must be presented 10 minutes before the category judging begins.
  • Turn in amounts:
    • Brisket: 9 slices approximately 1/4” to 3/8” thick
    • Pork Spare Ribs: 9 individual cut ribs (bone-in) placed meat side up
    • Chicken: 2 half chickens, fully jointed (to include wing, breast, leg and thigh)

Team Responsibilities?

  • Complete and submit participant registration by October 25
  • Submit registration payment by October 25
  • Complete Hold Harmless Agreement by October 25
  • Provide at least 250 samples for the general public and judges.
  • Teams are responsible for cover/tent for prep and cooking areas and ground tarps (as required by health regulations).
  • Team banner, menu, and sold out signage.
  • Cooking, catering and serving equipment and materials.
  • General supplies (scissors, tape, rope, disinfectant wipes, zip ties, hooks, pen, first-aid kit etc.).
  • Dolly or cart
  • Extension cords
  • Ice
  • Booth decor
  • Compliance with all fire inspection requirements. PLEASE BRING YOUR OWN FIRE EXTINGUISHER.
  • Compliance with all Health Department requirements.
  • Each team member must complete and submit a Hold Harmless Agreement form.

Event Timeline


Wednesday, November 20
11:30am - Mandatory Head Cook Meeting

Friday, November 22
2 – 6pm - Team load-in, do not arrive earlier than 2pm
6pm - Meat Check and Head Cook apron distribution

Saturday, November 23
8am - Event area open for load-in/set-up
12pm - Begin serving
1pm -  Chicken turn-in
2pm - Ribs turn-in
3pm - Brisket turn-in
4pm - Serving ends
5:30pm - Winners announced
6pm - Load out begins. Teams may choose to stay overnight on Saturday, November 23 and load out on Sunday. Power and light towers are limited.

Sunday, November 24
12pm - All teams must be completely loaded out of the event area