15 Annual Ques, Blues and Cruise MEMPHIS BARBEQUE NETWORK CHAMPIONSHIP BARBECUE CONTEST, MISSISSIPPI BLUES BAND FESTIVAL and ANTIQUE CAR SHOW

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1 The Town of Livingston Presents 15 Annual Ques, Blues and Cruise MEMPHIS BARBEQUE NETWORK CHAMPIONSHIP BARBECUE CONTEST, MISSISSIPPI BLUES BAND FESTIVAL and ANTIQUE CAR SHOW TEAM APPLICATION Team Name Contact Chief Cook Telephone C Address ENTRY & FEES: Check all events in which you will compete: Whole Hog Shoulder Ribs People s Choice Anying Butt Best Sauce Best Bloody Mary Best Boo (NO CHARGE) One Category $ Anying But $50.00 ****EARLY BIRD SPECIAL**** Two Categories $ Best Sauce $50.00 $25 DISCOUNT TO ALL TEAMS All Three $ Best Boo -0- WITH PAID ENTRY RECEIVED People s Choice $ Bloody M ary... $25.00 BY NOVEMBER 1, 2016 Make checks payable to: Total Fees: *****Each team must pay a refundable deposit of $ Please include a separate check for deposit.***** All checks are TAX DEDUCTIBLE CONTRIBUTIONS to e extent allowed by law. Return application wi checks to: Kei Obert, P. O. Box 2081, Madison, Mississippi For more information, please Kei at obertlaw@bellsou.net or call (601) Que, Blues and Cruise reserves e right to reject any application. If your application is not accepted, your money will be refunded. However, no refund of e application fee will be made once you have been accepted in e contest. Any photos taken of your team on-site and your responses to questions in is application become e property of Que, Blues and Cruise and may be used for promotional purposes. Entrance to e grounds constitutes permission on your part for Que, Blues and Cruise to photograph you and to use ose photos for promotional purposes. Contestant agrees to indemnify and hold Que, Blues and Cruise, and The Town of Livingston, eir owners, developers, employees and volunteers, harmless from any and all claims made against em including, wiout limitation, all costs liabilities, judgments, expenses, damages or reasonable attorneys fees, arising out of or in connection wi (I) any structure erected by Contestant, (ii) any apparatus, equipment, or personal property used by Contestant, (iii) any act or omission to act of Contestant, eir agents, invitees, participants, representatives, employees, servants, and agents, and (iv) any claims made on account of and/or resulting from, Contestant s participation in e contest. I agree to abide by all Rules and Regulations of e Que, Blues and Cruise Championship Barbecue Contest. Chief Cook (signature required) Date

2 CONTEST RULES AND REGULATIONS 1. Barbecue is defined by MBN and Que, Blues and Cruise as UNCURED PORK meat (FRESH OR FROZEN) prepared only on a wood or charcoal fire, basted or not, as e cook sees fit, wi any non-poisonous substances and juices as e cook believes necessary. Pork for e contest may not be pre-cooked, sauced, spiced, injected, marinated, cured in any way, or oerwise pre-treated prior to official meat inspection. Teams shall not remove competition meat from e site after inspection. Meat must be maintained at a temperature below 40 degrees Fahrenheit prior to cooking, and at or above 155 degrees after cooking. 2. There will be ree MAIN categories in e contest: WHOLE HOG, PORK SHOULDER, PORK RIBS (spare and loin). Teams may enter ONE or MORE areas of competition. WHOLE HOG A WHOLE HOG entry is defined by e Memphis Barbecue Network as an entire hog, whose dressed weight is 85 pounds or more prior to optional removal of e head, feet, skin, and which must be cooked as one complete unit on one grill surface. No portion or portions of e whole hog may be separated prior to or during e cooking process. PORK RIBS A PORK RIB entry is defined by e Memphis Barbecue Network as e portion containing e ribs and furer classified as a spare rib or loin rib portion. Country style ribs are not a valid entry. PULLED PORK - A PORK SHOULDER is defined by e Memphis Barbecue Network as e portion containing e arm bone, shank bone, and a portion of e blade bone. The pork ham considered to be a shoulder entry contains e hind leg bone. Boston butts or picnic shoulders are valid entries. 3. JUDGING will occur on Saturday, November 12. Preliminary blind judging and finals on-site judging rules of e Memphis Barbecue Network will be used. Preliminary blind judging will begin at 10:00 a.m. for Whole Hog division; 11:15 a.m. for Pulled Pork division; and 12:30 p.m. for Pork Rib division. Finals judging will be on-site and begin at approximately 1:30 p.m. a. WHOLE HOG ENTRIES - Portions of e ham, shoulder and loin must be present in e preliminary round blind box. No oer portions of e whole hog are allowed in e blind box. The blind box must contain enough of each portion to give bite size samples to 6 judges and all pieces must fit inside e closed container (9 x9 ) provided. No garnish of any kind is allowed in e blind box. During finals judging, oer portions of e whole hog may be presented to e 4 finals on-site judges in addition to e ham, shoulder and loin. b. PULLED PORK ENTRIES - The preliminary round blind box must contain enough pulled pork to give bite size samples to 6 judges and all pieces must fit inside e closed container (9 x9 ) provided. No garnish of any kind is allowed in e blind box. c. PORK RIBS ENTRIES - The blind box must contain at least 6 sections of ribs and all pieces must fit inside e closed container (9 x9 ) provided. No garnish of any

3 kind is allowed in e blind box. 4. Each Championship team must cook enough to provide bite size samples to 6 judges in e preliminary blind judging [all pieces must fit inside e closed container (9 x9 ) provided] and have enough to provide for 4 finals on-site judges, if e team qualifies for e final round. It is recommended at Championship teams entering e pulled pork division cook a minimum of two (2) butts or shoulders. Teams entering e Championship pork rib division should cook a minimum of five (5) slabs of ribs. It is not necessary to cook more an one hog. 5. PRELIMINARY BLIND JUDGING is e blind judging of all teams and all entries in a secure location where judges do not know which team submitted e samples. The purpose of preliminary blind judging is to identify e top ree (3) entries in each meat category and to rank e rest of e entries. The top ree (3) entries in each meat category will advance to e final round of on-site judging. 6. In e Preliminary Judging, ere are 6 judges per table and no scores are dropped. Teams should pay special attention to e way eir meat is prepared for e blind judges. There are no sharp knives in e judging area, so it is recommended at teams cut or pull eir entries into small enough sections to easily fit into e 9 x9 container provided by e contest. 7. Wi each entry container, ere can be up to two sauce containers wi lids turned in. Teams may send any combination of sauce, rub, marinade or basting sauce. Only e containers and lids at were issued by e contest may be used for sauce; no oer container is allowed. Teams will turn in e sauce container wi eir blind box sample container. DO NOT put e sauce container inside e sample box. 8. Teams are not allowed to mark on e meat or sauce containers in any way. If a team is turning in a HOT/SPICY sauce for judging, e check-in volunteer will mark at container as hot. If marks are on e container, e sample(s) will be put in replacement containers. 9. Meat turned in for blind judging may not be sculpted, shaped or presented in any way to make it identifiable. Any suspicion of is will result in e sample being disqualified. 10. The Preliminary Blind Judging Criteria - Appearance of Entry, Tenderness of Entry, Flavor of Entry and Overall Impression. 11. FINALS ON-SITE JUDGING is operated as a completely new contest wi nine separate entries: ree whole hog, ree pulled pork, and ree rib teams. All judging in e final round is on-site. Final judges are escorted by a contest official at will monitor e time (minimum of 10 minutes and maximum of 15 minutes) ey spend wi each team. No scores from e preliminary round are carried over to e finals round of judging. 12. There will be four (4) finals judges traveling in a group, judging all nine (9) entries. They are responsible for ranking e nine (9) teams wiout regard to meat category and choosing e Grand Champion. Each team will be judged independently even ough e judges are traveling in a group. Even ough teams will be presenting and feeding four (4) people, e presentation must still fit in e 15-minute window. 13. NO garnish is allowed on e grill surface or presenting platter in finals judging. Foil is permitted on e grill surface. Only disposable plates, napkins, bottled water/cups, etc. shall be used during finals judging. It is e team s discretion as to what ey present e sample/entry on at e table. Clo table clos and decorations in e team area are acceptable.

4 14. The Finals On-Site Judging Criteria Area and Personal Appearance, Presentation, Appearance of Entry, Tenderness of Entry, Flavor of Entry and Overall Impression. Judges are required to use decimals in all criteria. 15. COOKING AREA Each team will be provided a minimum 30 X 30 cooking area. NO in-ground pits shall be dug. No live animals, including pets (dogs, pigs, etc.), are allowed in e cooking area. Contestants must stay wiin e boundaries of eir allocated area. Teams (including supporting ropes and stakes) should not exceed e 30 X 30 space. If teams require larger areas due to size of cooking rigs, larger spaces may be available on a first come, first paid entry, first served basis. 16. Cooking Teams should supply ALL of eir own meat, cooking ingredients, cooking devices, utensils, tables, etc. The only ing provided to e Contestants is a regulation cooking area. All contestants MUST adhere to all electrical, fire and oer codes, be ey city, county, state or federal codes. 17. Teams may cook wi any type of wood and/or charcoal. Oer flammables (propane, compressed or liquid gas, etc.) may be used wiin e cooker ONLY to START e INITIAL fire. No type of flammable may be used wiin e cooking surface once e meat has been placed ere. Flammables may be used in e firebox of e cooker only to make additional coals. Local fire and safety laws may prevent e use of any type of gas anywhere on e grounds at any time, and, if so, ese laws shall prevail. A fire extinguisher must be maintained in each cooking area. 18. Electrical devices may be used wiin e cooker as long as ey do not directly generate heat. Approved devices include rotisseries, fans and delivery systems for approved fuels (e.g., Traeger grills). Electric smokers, holding ovens or any oer devices wi heat producing electric coils are not allowed. 19. All teams are required to send a representative to e Chief cooks meeting at 5:00 p.m., Friday, November 11, All teams must be set up by 5:00 p.m. Friday, at which time all vehicles must be removed from e area. No vehicles shall be allowed to remain in e cooking areas. No teams shall breakdown until FINALS JUDGING is completed on Saturday. No teams shall load out until e Awards Ceremony is complete. 20. It is e responsibility of each contestant to see at e contest area is kept clean. All fires must be put out and all equipment, garbage, etc. removed from site. Any site not properly cleaned may result in disqualification from future participation, and will result in forfeiture of your deposit. No dumping of grease or cooking water into portable toilets or contestant will be responsible for cleaning costs in addition to loss of deposit. 21. The chief cook will be held responsible for e conduct of his team and guests. Any disturbances or altercations as a result of team members, guests or individuals in e team s area are grounds for disqualification and expulsion from future contests. Excessive use of alcoholic beverages will be grounds for disqualification. No glass containers are allowed. Under no circumstances are alcoholic beverages to be distributed (given away or sold) to e general public by e contestants. 22. WATER WILL BE available near e cooking area. ICE MAY BE available for purchase. 23. ELECTRICITY WILL BE available and portable toilets may be rented. You must call to confirm advance arrangements for toilets. 24. ENTRY FEE - $200 for one category, two categories - $275, all ree categories - $350, Best

5 Sauce - $50, Anying But - $50, People s Choice - $50, Bloody Mary - $25. The entry fee is required wi submission of entry form. REFUNDABLE DEPOSIT OF $100/TEAM BY SEPARATE CHECK REQUIRED W/ PAID ENTRY. $25 discount for early bird registration wi paid entry received by November 1, PAYMENT Checks should be made payable to The Town of Livingston. 26. ALL APPLICATIONS SHOULD BE RECEIVED BY November 9, ACCEPTED APPLICANTS will be sent information pertinent to parking, judging, registration, meat inspection, portable toilet rental, etc. Each Chief Cook will be required to sign and return a statement of understanding regarding liabilities, rules, regulations, and team responsibilities. This statement will be included in e packet and must be returned to e contest. 28. Teams wi corporate sponsorship should contact Kei Obert, at (601) or him at obertlaw@bellsou.net, concerning restrictions on signage allowed wiin your cooking area. QUE, BLUES AND CRUISE RESERVES THE RIGHT TO MAKE ADDITIONAL REGULATIONS AS THE SITUATION WARRANTS. ALL DECISIONS OF QUE, BLUES AND CRUISE AND JUDGES ARE FINAL. NO REFUND OF ENTRY FEE WILL BE MADE WHETHER OR NOT YOU APPEAR AT THE CONTEST. VIOLATION OF THE RULES AND REGULATIONS OF THE CONTEST MAY RESULT IN DISQUALIFICATION, EXPULSION FROM THE GROUNDS AND/OR DISQUALIFICATION FROM FUTURE PARTICIPATION. If you have any questions, need to make advance arrangements, or if you must widraw after acceptance, please contact Kei Obert at (601) , (601) or obertlaw@bellsou.net. PRIZES: $1,500* Grand Champion 3 Main Categories: Whole Hog, Pulled Pork and Pork Ribs. Prizes awarded in each category: st 1 place $500* and Que, Blues and Cruise s one-of-a-kind Flying Pig Trophy nd 2 place $300* and Que, Blues and Cruise s one-of-a-kind Flying Pig Trophy rd 3 place $200* and Que, Blues and Cruise s one-of-a-kind Flying Pig Trophy 4 place $100* and Trophy 5 place Trophy * Prizes are based upon a minimum of fifteen (15) team participants in at least one category, and may be subject to change. Deadline to enter is November 9, 2016.