The 78th Annual Proudly presents the first ever Strawberry BBQ Cook-Off & Beer Garden May 12, 2019 City Parking Lot, Spring Street Buckhannon, WV 26201 CASH PRIZE: 1st Place in each category Judging begins at 2:45pm Entry Fees: 50 before May 1st or 100 by May 7th or 125 day of competition Barbeque Category Fees Each: 25 before May 1st or 50 by May 7th or 75 day of competition Pulled Pork Chicken Category Entry Fee Pork Ribs Chicken Pulled Pork BBQ Beans Strawberry BBQ Sauce Entry Fee Total Enclosed Pork Ribs BBQ Beans Strawberry Barbecue Sauce Total Due WAIVER OF LIABILITY In consideration of your acceptance, I the undersigned Chief Cook, intending to be legally bound hereby, for myself, my heirs, my team, waive and release any and all rights and claims for damages I or my team may have against the WV Strawberry Festival, the City of Buckhannon, its representatives, successors and assigns, for any and all injuries suffered by myself, my team or my guests in the event. Further, I grant full permission to the event organizers and/or agents, authorized by them to use any photographs, video tapes, recordings or any other record of the event for any legitimate purpose. I have read the contest rules and agree to abide by the rules and regulations of the WV Strawberry Festival. FREE Chief Cook s Signature Date Cook off team will consist of Chief Cook and no more than 3 assistants. All food must be cooked on site. Team Name: Email: Chief Cook: Phone #: Address: City: State: Zip: Make Checks Payable to: WV Strawberry Festival Contacts: Sandra Bennett, Festival President 304-472-9310 or Rondal Mitchell, BBQ Chairman 304-439-4901 See Attached for OFFICIAL RULES
First Ever Strawberry BBQ Cook-Off & Beer Garden May 12, 2019 City Parking Lot, Buckhannon WV Cook Sites: Arrival/Set-Up: Food Items: Vending: Cooks Meeting: Contestants will be given a 20 x 20 paved parking lot area in which to set up their space. More space can be provided for an additional 25 fee. Please indicate on your application if you need additional cooking space. Team sites are assigned based on order received and your team s specific space needed. Trash bins will be provided for trash/waste. Ash bins will be provided for disposal of ash. Please DO NOT use any container for ash other than what is provided. Teams may enter the competition area to set-up no earlier than 6am on Sunday, May 12. All contestants must be cleaned up and vacated no later than 8pm on Sunday, May 12. Competitors are not allowed to begin cooking until their food items have been inspected by the festival president or barbeque chairman. All food items and seasonings, cooking utensils, smokers and charcoal must be supplied by the competitor. Competition items consist of the following: pork ribs, chicken thighs, Boston butt or pork shoulder. No commercially prepared beans may used in the BBQ Bean contest. Although we can not guarantee the amount of spectators, all teams are encouraged to sell their food items or specialty sauces, rubs, etc. at your cook site to the public AFTER the judging has ended, if you wish. No sale of food will be permitted prior to the judging competition. All competitors wishing to vend, must submit the attached Permit to Operate a Temporary Food Establishment and have their food and set-up area inspected by the Upshur County Food Inspector. Beginning at 11am, BBQ Chairman and/or Festival President will meet individually with each contestant to answer any questions and access competitors. Judging Turn in Times: 2:45pm 3:00pm 3:30pm 4:00pm 4:30pm Strawberry BBQ sauce BBQ Beans Chicken Pork Ribs Pulled Pork All competitors must submit samples of their Strawberry BBQ sauce & Pulled Pork for entry into the Peoples Choice Award. Sample cups will be provided by the festival committee.
Competition Preparation: All meat items must be presented in styrofoam to-go containers, beans in Styrofoam soup con tainers and bbq sauce in to-go portion cups. EACH JUDGE must have their own individual judging container. Therefore, each contestant will provide 4 containers of each item; one container for each judge. The festival committee will provide competition food containers. Garnish may be used but may only contain: lettuce, kale and/or strawberries. Each competitor must submit a mandatory strawberry bbq sauce, regardless if used. Food Items shall be presented in the following way: Pork Ribs at least 2 ribs (cut apart with meat still attached to bone) shall be considered competition ready Chicken at least 1 thigh (skin still attached) shall be considered competition ready Pulled Pork at least 1 cup. Chopped, pulled or diced. Sauces must be mixed into the meat, without puddling, and may not be placed in portion cups. BBQ Beans at least 1 cup. Commercially prepared beans may NOT be used Strawberry BBQ Sauce will be judged prior to meat competition. This sauce may be used in whole/part or not at all in your meat competition. The use of the strawberry sauce is left to the discretion of the competitor. All meats must be USDA or state inspected and passed. No home prepared meats may be used Judging criteria: Food will be judged on the basis of: APPEARANCE, AROMA, TASTE, AND TENDERNESS. Scoring will be on a 10 point scale with 1 being least and 10 being best. Competition containers will be labeled in such a way judges will not know which team it is from. Judges will not face competitors while judging, so as to create a blind judging. Total points by each judge per entry will be added together to determine the winner in each category. Grand Champion will be awarded to the contestant with the Highest Overall scores from all categories entered. Contestants must compete in all 5 categories to be considered eligible for Grand Champion. Peoples Choice for strawberry sauce and pulled pork will be determined by the total number of citizen votes. Competition judges will not vote in this category. In the event of a tie, the lowest scores will be dropped and scores recalculated. If a second tie occurs, tie will be determined by a coin toss by the BBQ Chairman. Judges: We are proud to have KCBS certified judges; Jodi Light and Deanna Grogg, of the WV Almost Heaven BBQ Bash as our most honored judges. Other distinguished judges include the reining 2018 Strawberry Royalty: Queen Charlotte Bellotte and King Joseph Robinson. Awards Ceremony: 1st place will be given for each category A prize will be awarded for the Peoples Choice strawberry sauce A prize will be awarded for the Peoples Choice for meat selection There will 1 Grand Champion Prize awarded Awards will be presented at 5:00pm in the barbecue competition area
1. Teams may NOT enter the competition area before 6am, Sunday May 12. Contestants must leave competition area no later than 8pm. 2. Each team shall consist of a Chief Cook and up to 3 assistants. 3. Each team will be assigned a cooking space and may only cook in their designated areas. Each team is responsible for the setup of their own area. 4. Contestants must supply all necessary items and food supplies to compete. Competition equipment may not exceed competition area. 5. Vehicles may not be in the competition area, block other venders from their areas or block entrance to or from contest area 6. Competition containers and aluminum foil will be supplied by the BBQ Festival committee. 7. Each competition area must be meticulously cleaned prior to leaving the competition area, after the event. All trash and ash must be disposed of in the appropriate containers. 8. Fires shall be made of wood, wood pellets or charcoal, or a combination thereof. Gas, electric or propane heat sources are not permitted. Open pits, holes or ground fires are NOT permitted. 9. Garnish is optional but may only contain; leaf lettuce, kale and/or strawberries. 10. Competition meats and sauces may NOT be prepared ahead of time at home or other outside location. Failure to comply could result in disqualification. 11. Country style ribs are prohibited for the competition. 12. Beans for BBQ bean contest may be presoaked ahead of time, if using bagged beans, or commercially caned beans with no seasonings may be used, but be rinsed prior to entering competition site. 13. Each contestant must prepare a food competition box, separately for each judge. Judges will not share food or taste-test from the same box. 14. Each contestant must prepare enough Pulled Pork for People s Choice and that portion must be ready no later than 1pm. 15. The following cleanliness and safety guidelines shall apply to all contestants: A. No use of tobacco products, of any kind, while handling meat B. Staff and station must be kept clean at all times. The Chief Cook will be responsible for maintenance of cleanliness C. Staff must wear shirt and shoes, along with proper dress attire at all times D. Meat that is to be use for vending must be kept at a temperature of at least 140F. 16. Do not allow grease to drip from cooker and run onto pavement. If, during cooking, excessive grease begins to drip, use paper or absorbent material to collect grease then dispose of it in the appropriate trash bin 17. Do not dump liquid waste into streets, storm drains, creeks or onto the ground 18. Do not put discarded grease n the sanitary sewer allow to harden then place in garbage 19. There will be no refund of entry fees for any reason.
CAUSES FOR DISQUALIFICATION 1. Excessive use of alcoholic beverages or public intoxication with a disturbance and/or providing alcohol to the public or minors 2. Use of illegal substances 3. Use of overtly foul, abusive or unacceptable language and/or causing a disturbance and/or disorderly conduct 4. Excessive noise from your contest area, including but not limited to; speakers, radios, verbal and the like 5. There is evidence that a particular meat item is not fully cooked. That item will not be judged and awarded a zero (0) score 6. Cheating contest rules with the use of prohibited meats or food items and/or cooking meat not inspected by festival chairman 7. A food item is turned in after the official judging time. That item will not be judged and awarded a zero (0) score 8. The festival president and BBQ chairman maintain the right to amend causes for disqualification, as they see fit and as the need arises.
Strawberry BBQ Cook-Off & Beer Garden May 12, 2019 In the City Parking Lot on Spring Street SCHEDULE OF EVENTS SUNDAY May 12 6:00am 10:00am 11:00am 12:00pm 1:00 4:00pm 1:00 4:00pm 2:30pm 2:45pm 3:00pm 3:30pm 4:00pm 4:30pm 4:30 7:30pm 5:00pm 6:00 8:00pm Site Opens Beer Garden Opens BBQ Chairman and/or Festival President individual walk-around meeting with BBQ Chiefs to ask any questions People s Choice Strawberry Sauce available People s Choice Pulled Pork available Judges Arrive/Judges Meeting with BBQ Chairman Strawberry BBQ Sauce Judging BBQ Beans Judging Chicken Judging Pork Ribs Judging Pulled Pork Judging Vending to the public Awards Ceremony (Chief Chef must be present) Live Music
Strawberry BBQ Cook-Off & Beer Garden Team # Judge Name Food Item Rate the team from 1 10 in the following areas *40 Points Possible For Meat Items *Strawberry BBQ Sauce Appearance Aroma Taste Tenderness Total Score Will be judged in Aroma and Taste only 20 Possible Points *BBQ Beans Will be judged in Aroma, Taste and Tenderness only 30 Possible Points