Entry
Form
Entry
Fee: $150 (Competing teams only)
Single entry fee allows you to compete in Pork and Chicken categories.
Awards: Cash Prizes Pork: 1st Place - $300 2nd Place - $200 3rd Place
- $100
People’s Choice Award - $400 (Pork category only)
Chicken: 1st Place - $300 2nd Place - $200 3rd Place - $100
Grand Champion - $1000
(Total points from Chicken, Pork and People’s Choice categories)
** Award monies will be distributed by check no
later than 10 days after the event.
Vendors Entry Fee: $250 Limited Vendor Sites available
for qualified contestants with appropriate licensing and will be
awarded on a first come first served basis.
All other contestants will be listed as a ‘Competition Only’ site.
General Guidelines
All
teams must send a representative to the Chief Cooks meeting that
will be held at 7PM on Friday August 27th to
discuss rules and any changes.
40 lbs of Boston Butt will be provided to each contestant. Enough
chicken leg-quarters will be provided to each contestant to supply
each judge with individual entry.
Contestants may provide their own meat for judging competition,
but meat must be inspected by BBQ committee prior to Chief Cooks
meeting Friday night – let a BBQ official know this when you check
in. To enter the People’s Choice category contestants must use
the Boston Butt provided by Downtown BBQ Festival.
BBQ cook-off will be held rain or shine.
Wood/Charcoal only – no open fires or pits allowed. (Electric or
battery operated cooking aides are acceptable to use to assist
the team in their meat preparation.)
Each contestant must have an up to date fire-extinguisher on-site
All cooking must be on-site.
The event is opened to the public and People’s Choice Taste Test
is available to those individuals who pay for the $10 Taste Test
ticket.
The People’s Choice Taste Test begins at 11am. A BBQ official will
gather a tray of pork from you at that time. Please have additional
amounts ready throughout the day until the final pickup at 3pm.
BBQ Committee Members may make changes to the rules and guidelines
as situation warrants.
For health and safety reasons any undercooked entries will not
be judged and they will be disqualified.
Failure to adhere to the stated guidelines may result in disqualification.
Site Area Guidelines
Set up and security will begin Friday, August 27th at 5PM.
Each team must supply all their own equipment – booth, pop-up tents,
tables, chairs, etc. Equipment may not exceed the boundaries of
the assigned space. No drilling or hammering allowed in pavement.
Downtown BBQ Cookoff will have access to smoker rentals should
your team require one – please inquire when you turn in your application.
Teams that rent a BBQ smoker will be responsible for their own
charcoal, wood, mesquite etc.
Each team must keep their cook-off site clean and return it to
its original condition prior to leaving. Each site will be provided
with a trash barrel and bags.
Please do not dump coals, ashes or grease on the ground. They must
be properly extinguished and place in the designated ash pit on
campus (see map for location).
We encourage a family atmosphere! The Chief Cook will be responsible
for the conduct of his/her team.
Decorating of your area with signs, trophies, banners, flags, or
streamers (to brag about your team) is encouraged.
No pets allowed for vending teams. Quiet, controlled and leashed
pets are acceptable for “competing only” teams and pets must be
walked in designated areas and cleaned up after.
Judging
All entries shall be well cooked; the entry’s acceptability is
subject to disqualification if there is evidence of blood or
uncooked meat at time of submittal.
BBQ Committee Members will collect and oversee the distribution
of the People Choice Taste Test servings at the central tasting
location. Teams that do not enter the People’s Choice portion of
the competition are not eligible for Grand Champion award.
People’s Choice entries will be collected in hotel pans provided
by the BBQ committee.
2 oz. Taste Test cups will be provided at the central tasting area.
The 1st, 2nd and 3rd place contestants in the People’s Choice category
will be awarded points respectively. These points will be added
to the pork and chicken scores to determine the Grand Champion.
Contestants will submit their BBQ entry for judging in the Styrofoam
tray container provided.
For amateur teams: photos of How to Display Your Entry will be
provided in your informational package distributed at the Chief
Cooks meeting on Friday night.
The Chief Cook will be responsible for delivering their entry to
the judging area on time. At the discretion of the Downtown BBQ
judging committee any late entry may have points deducted at final
judging or be disqualified.
All samples submitted to the judges must be free of garnishments.
Judges will base their opinions on taste, tenderness, aroma, and
appearance. Points are awarded by each judge in each category.
The most points wins.
Meats may be cooked with sauces, but no “sauce on the side” will
be allowed.
All judges’ decisions are final.
Final product for judging must be ready as detailed in the attached
schedule:
People Choice Pork 11:00 AM – 3:00 PM
Judge’s Chicken 12:30 PM
Judge’s Pork 1:30 PM
Awards Announced 5:00 PM
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