BBQ Cook-Off June 11, 2016 Check-in: 7 a.m. to 9 a.m. Turn-in Times: Ribeye Steak 1:30 p.m. Chicken 2:30 p.m. Pork Spare Ribs 3:30 p.m. Awards: 4:30 p.m. to 5:00 p.m. Departure: 5:30 p.m. to 9:15 p.m. People’s Choice Wing Contest (optional): Noon to 4:00 p.m. Team Information Team Name

Head Cook

Cell Phone

Address

Email

City

Zip

 Entry fee is $75. The fee covers your BBQ site and competition fees.  The competition follows Central Texas Barbecue Association (CTBA) Rules and Regulations in these categories: ribeye steak/chicken/ribs. Note: Although no points will be earned for the Ribeye Steak, it will count toward the Overall Winner category. For complete rules, please visit www.ctbabbq.com.  Electricity & Water: Water available, electricity not available.  Dump Station: Not available.  Cook Sites: assigned based on availability/first come, first served. We do our best to accommodate space requests. No overnight camping, but we have lots of great hotels and other lodging available – visit www.realtexasflavor.com to pick the perfect one for you!  Check In: 7 a.m. – 9 a.m. Saturday, June 11 (single day event) Competition Categories: Please check all that apply. □ Ribeye Steak □ Chicken □ Pork Spare Ribs

NEW THIS YEAR!

People’s Choice Wing Cook-Off

Festival staff will distribute a 10-15 lb. bag of chicken wings at 9:30 a.m. to each team that chooses to participate. There is no cost to the cookers for this portion of the cook-off. Patrons will visit participating cooksites and exchange purchased tickets for wings and then vote for their favorite. If a patron doesn’t have tickets they must purchase them, 5 tasting tickets plus 1 voting ticket for $5. Please do not give away wings. Wings must be ready for public tasting by 12:00 p.m. (noon). Winner of the People’s Choice contest is announced at the awards ceremony. Please see additional details below.

□

 

Check here if participating in the People’s Choice Competition

Page 1 of 5 

 

Cook Site Information: Please circle below the space needed to accommodate your set-up. We will make every effort to accommodate the size you have requested, however we have a limited number of larger sites (27 feet x 36 feet) so cannot guarantee availability. 27 feet x 18 feet

27 feet x 36 feet

Agreement: In consideration of acceptance of this entry, I the undersigned, intending to be legally bound, waive and release any and all rights and claims for damages I may have against Summer Sizzle organizers and sponsors, the City of Mesquite, or any individual or group responsible for the organization or management of the Summer Sizzle BBQ Cook-Off. I hereby grant permission for the Summer Sizzle BBQ Cook-Off to use any photographs from this event for any legitimate purpose. I agree to abide by the rules and regulations of the Summer Sizzle BBQ Cook-Off. Signature of Head Cook

Date

Questions? Contact Judy Skowron at 972-204-4928 or [email protected] .

PAYMENT METHOD: ______MasterCard _______Visa _________Check/Money Order ______Cash Checks should be made payable to City of Mesquite.

_________________________________________________

_______

____/____/_______

Card Number

CVV #

Expiration date

_________________________________________________

_______________________________________

Card Holder Name - please print

Signature

Advance cash payments will be accepted with all required forms in person at the City of Mesquite Parks and Recreation Administrative Offices, 1515 N. Galloway, Mesquite, TX 75149. OR _________ Pay with Cash upon arrival at BBQ Cook-Off site. Note: Checks and credit cards will not be accepted the day of the event. The contest is limited to the first 35 entrants. If all spaces sell out, those who pre-paid will be given priority. Send completed registration form and payment (payable to City of Mesquite) to: City of Mesquite BBQ Cook-Off, Attn: Judy Skowron, P.O. Box 850137, Mesquite TX 75185-0137

 

Page 2 of 5 

 

BBQ Cook-Off RULES & GENERAL INFORMATION Check-In & Set Up 1. You may check in on Saturday from 7 a.m. to 9 a.m. at Paschall Park, 1001 New Market Road. No overnight camping is allowed. 2. Event staff will direct you to your cook site. If you want your cook site next to a fellow competitor please arrive at the same time, there are no assigned spaces. 3. NO vehicles are allowed to remain in the cook-off site as space is severely limited. 4. After unloading pit/supplies at your cook site you may park your truck/trailer in the designated adjacent parking lot, shown on the attached map. Plan to unload all equipment and remove your vehicle from cook site. You may return to complete your set up. 5. Teams must provide their own tables, chairs and tents. 6. Water will be available at a central location however no electricity is available. 7. All meat is subject to inspection. Teams may begin cooking upon arrival Saturday morning. 8. Head Cooks Meeting is scheduled for 9 a.m. Location will be provided upon check-in. Cook-Off Area 1. Fires must be charcoal, wood or wood substance. No electric or gas grills used for the CTBA sanctioned BBQ Cook-Off. No fryers may be used for People’s Choice wing tasting competition. No ground pits will be used and all burn down barrels must have some sort of safety barrier placed across the top or around the barrel. Non-compliance could be grounds for disqualification. Contestants must supply all needed equipment and supplies. Contestants must take all precautions necessary to prevent fire hazards. All fires must be contained in a suitable manner. Contestants may be disqualified if precautionary measures are not followed or unsafe conditions exist. All teams must have a fire extinguisher at their cook-site. 2. Contestants may use trash receptacles placed throughout the cooking area. Contestants are not to move trash receptacles into their cooking site for private use. 3. The head cook is responsible for the conduct of the team. No more than 5 cooks per team please. 4. No glass bottles permitted. Absolutely no alcohol is allowed on-site. 5. All teams must provide a handwashing station and a 3 compartment wash area (washing, rinsing, sanitizing). Example photos are provided. Up to three teams are allowed to share a handwashing station and a 3 compartment wash area (cook sites must be next to one another in order to share stations). Please see attached for more information. 6. Teams competing in the People’s Choice Wing Cook-Off will be provided with chicken wings no later than 9:30 a.m. All teams will be provided with the same quantity of meat and are asked to prepare the wings by 12:00 p.m. (noon) when tickets will be sold to the public.

 

Page 3 of 5 

 

General Guidelines 1. Competition meat cannot be seasoned, marinated or on the pit before the official start time. No precooked, pre- boiled or pre-marinated meats. 2. A $75 entry fee is required for one or all meat categories: ribeye steak, chicken, pork spare ribs. 3. All cook-off areas must be cleaned and load out may begin no earlier than 5:30 pm. Because of other festival events, all teams must be loaded out by 9:15 pm or plan to stay until after the fireworks, when the event ends at 10:30 p.m. You will not be allowed to leave between 9:15 pm and 10:30 pm. As a courtesy to other teams, please don’t disassemble and leave before all entries have been judged and awards have been presented. 4. No dogs or animals allowed (except service dogs) in the cook-off area. 5. Appropriate attire is required. This means no profanity or vulgar slogans/images on clothing and no immodest attire. 6. No bare feet in the cook-off area. 7. Profanity, illegal activity and overly loud or unruly behavior is prohibited. Please remember our competition site is adjacent to a residential area. 8. The City of Mesquite reserves the right to govern all other aspects of this event. The City of Mesquite Police Department will be on the premises during the entire event. Judging – CTBA Sanctioning. For complete rules, please visit www.ctbabbq.com. 1. CTBA requires a double number system. This system assures fair competition. Two tickets bearing the same number are utilized. Cooks are required to sign the duplicate ticket that you keep. No prize will be awarded if the ticket is not signed 2. Judging trays are 9 inch square non-dived Styrofoam with a hinged lid and are provided at the head cook’s meeting at 9:00 a.m. Cooks must furnish silver foil. 3. Any and all garnishes and condiments are prohibited. Meats may be cooked with sauces, but once cooking is completed, sauces or seasonings of any kind cannot be used. No sauce maybe visible in the judging containers; this will be grounds for disqualification. 4. Meat is judged on aroma, appearance/color, texture, taste and overall. Each tray of barbeque will be scored on its own merit and not compared to any other meats. 5. Teams are not permitted to sell barbecue to the public. 6. Teams competing in People’s Choice Wing Cook-Off are able to accept tickets from festival patrons for chicken wings only. Please do not give away wings. 7. Turn in times and quantities are as follows. Final quantities to be announced at Head Cooks Meeting: Ribeye Steak Chicken Pork Spare Ribs

1:30 pm 2:30 pm 3:30 pm

Showpiece plus 12 or 15 bite-size pieces Showpiece plus 12 or 15 bite-size pieces 12 or 15 ribs

8.

All judging trays shall be clean and free of obvious marks; marked trays are subject to disqualification.

9.

Results and awards in each category will be announced beginning at 4:30 p.m.

10. Trophies and prize money will be awarded for 1st – 3rd places in the meat categories. Top ten entries will be announced in each category. A grand champion or overall winner will be named. An award will also be given for the People’s Choice Wing Cook-Off. 11. Teams are allowed to sample competition meat only and quantities must be limited. Event organizers ask that competitors do so sparingly not to compete with event food trucks.

 

Page 4 of 5 

 

People’s Choice Wing Cook-Off 1. Competitors are encouraged to sign up for the People’s Choice competition. The wings are provided to cooks at no cost. 2.

Chicken wings (thawed) will be provided to teams Saturday morning at 9:30 a.m. All cooks will be provided the same quantity of wings.

3.

The cooks are asked to prepare the wings to the best of their abilities for the public judging portion of the contest. Fryers are not allowed. Please do not give the wings away – ticket exchange only.

4.

Wings must be ready for public tasting/judging by 12:00 p.m. (noon). The wing cook-off will conclude at 4:00 p.m. to allow time for counting tickets before the award ceremony at 4:30 p.m.

5.

The public purchases 5 tasting tickets plus 1 voting ticket from event coordinators for $5. Each tasting ticket may be exchanged for one wing.

6.

Containers to collect voting tickets will be provided to participating teams. Each participating team will be provided a ribbon/balloon/etc. to signify the team is participating in the competition. Once your team is out of wings, the ribbon/balloon/etc. may be taken down, indicating to the public that the team is out of wings. Event organizers will come around and collect the voting ticket containers.

7.

The team with the most tickets is the winner of People’s Choice. The winning team will be announced at the awards ceremony at 4:30 p.m.

8.

The People’s Choice Wing Cook-Off is meant to be fun and visitors enjoy interacting with the BBQ teams. This is a good way to engage the public and garner support for this event. We hope that you will consider participating.

9.

Individual health permits are not required for participation in People’s Choice category.

10. Handwashing stations and 3 compartment wash containers must be used; up to 3 teams may share stations. Examples below.

 

Page 5 of 5 

Hand Washing and Utensil Washing and Sanitizing Information Mesquite’s Health Department requires that all teams have a handwashing station and 3-compartment wash containers. The following information is from the City of Mesquite Health Division brochure “Minimum Guidelines for Temporary & Special Event Food Service.” For more information or clarification, please contact the City of Mesquite Health Division at 972-216-8138. Handwashing 



A separate container of warm water (minimum 100◦ F), one gallon minimum, with a spigot to provide a flow of water for handwashing, must be available. A small basin must be available to contain wastewater. Liquid bleach (approximately one tablespoon per gallon) may be added for hand washing instead of having “warm water”. Disposable paper towels and hand soap and hand soap must be available on site.

Utensil Washing and Sanitizing   

Separate containers of at least two gallon capacities must be available for washing, rinsing, and sanitizing. An adequate quantity of sanitizer, such as liquid chlorine bleach in a solution of 50 ppm chlorine (50 ppm = 1 tablespoon per gallon water) must be available for sanitizing. Test strips must be available to verify concentration of sanitizer.

Summer Sizzle 2016 Site Plan

Vendor Parking

Activity Tent, Inflatables, Pony Rides, Petting Zoo

BBQ Parking Ticket Booth

Dumpster

Coke Cart

BBQ Judging Tent

BBQ Cook Off

$

Ticket Booth Restrooms

Restroom Trailer

First Aid

Mud Volleyball Info/Lost Parents $

Coke Cart

Food Trucks

Vendors

Sound Board

Back Stage Restrooms BBQ Entrance

Giant Yard Games

Volunteer/ Staff HQ

Coke Trailer Mobile Command