11th Annual Brookline Tailgate & BBQ/Grilling Cookoff The Brookline Ball Field Rte. 130 Milford St. Brookline, NH Saturday July 16, 2016 & Sunday July 17, 2016 Presented by: The Brookline Fire Department www.brooklinefd.com Along with: The New England Barbecue Society www.nebs.org Come on Baby, light my fire!
Official Entry Form - Brookline Tailgate & BBQ Contest, - July 16 & 17, 2016 Team Name: Chief Cook: Address: City: State: Zip: Phone: Email: **RV Site? What size RV? (Not guaranteed After July 1) Would like to be next to: Team Name Categories for NEBS BBQ & Grilling Contest, Saturday July 16: Pizza Beef Mystery - Dessert $100.00 After July 1: $125.00 Categories for NEBS Tailgate BBQ & Grilling Contest, Sunday July 17: Chicken Wings and Pork Ribs: $100.00 After July 1: $125.00 Entry for Both Contests: Saturday and Sunday July 16 17 $150.00 After July 1: $225.00 People s Choice Chicken Wings (Sunday): $10.00 Yes No BBQ Chicken Dinner If you register before July 1, the BFD will offer you 2 complimentary Chicken Dinners on Saturday evening. 2 Complimentary Chicken Dinners (Before July 1.)Yes No In addition, you may purchase additional Chicken Dinners at $10 per plate. # of Additional Chicken Dinners at $10 each Electricity 10 Amp electricity: *$20.00: Yes No (Not guaranteed After July 1) Total amount enclosed: $
Liability Waiver The Brookline Fire Department (Herein after known as event sponsor) and the New England Barbecue Society, including its members, officers, sponsors, and/or associates, and the contestants, including parents, and or legal representatives, agree that the event sponsor, event host, and NEBS will in no case be responsible for any loss, damage or employee's regardless of how much loss, damage, or injury is occasioned, and agree to indemnify and hold harmless the event sponsor, event host, and NEBS from any and all claims, suits or judgments including the cost of defense of any claim arising from such action against the event sponsor, event host and NEBS. Furthermore, I hereby grant full permission to the event sponsor, event host, and NEBS and/or their agents to use any photographs, videotape, or any other record of this event for legitimate purposes. I have read and understand and agree to abide by all rules governing the Brookline BBQ Contest presented by the event sponsor and NEBS. Signed: Date: Print Name: Make checks payable to: The Brookline Fire Department Mail this application, along with a check or money order to: Beth Boggis 67 Cleveland Hill Rd. Brookline, NH 03033 Questions: Andy King basteyboy@comcast.net *Electricity is based on diesel fuel prices as of May 1. Due to the volatile market, prices may change. We appreciate your understanding in this matter. We cannot guarantee electricity for requests submitted after July 1 st Electricity is limited, so early registration is recommended. ** RV sites are limited, and not guaranteed after July 1, so early registration is recommended. A cook s packet containing all instructions, and necessary information will be e-mailed to you upon receipt of this application.
Thank you for entering the 11th Annual Brookline BBQ / Grilling & Tailgate BBQ Contest! The 2016 Brookline Barbecue & Grilling Contest will be a two day event. Saturday July 16 features a 4-Category NEBS BBQ & Grilling Contest. On Sunday July 17 there will be a 2 category NEBS Tailgate BBQ and Grilling Contest. On both days, cooking teams may enter any or all categories, but all categories must be entered in order to be eligible for Grand Champion. In addition to the NEBS Contests, there will be a separate People s Choice contest. A People s Choice Chicken Wings Contest will be held on Sunday, July 17. People s Choice rules are described at the end of this package. For all events any type of fuel source the cook wishes to use will be allowed, including, but not limited to: charcoal, wood, propane and electricity. Any type of cooking method, including deep frying, is legal for all entries, including People's Choice. Each cooking team must provide their own cookers, grills or smokers, and no team may share their grills, cookers or smokers with any other cooking team. All cooking must be done in the grills, cookers or smokers provided by the team, and no cooking will be allowed on the ground, or in the ground. Each cooking site will be approximately 20 x 20 and all vehicles, tents, tables, grills, cookers or smokers MUST fit within each team s assigned space. There is a separate parking area for vehicles which will not fit on your site, or vehicles that will be used to run errands. After load-in, there will be NO vehicle access in and out of the cookoff site. Each cooking team must provide their own meats, seasonings, sauces, garnishes, and all tools and utensils necessary to cook and serve their entries. NEBS BBQ and Grilling Contest The categories that will determine Grand Champion for Saturday's NEBS Barbecue and Grilling Contest will be: Pizza, Beef, Mystery and Dessert. Pizza - Any type of pizza is allowed. May be sliced, or served as individual pizzas but at least 6 portions must be turned in. Teams will be given a 16-18 pizza box for their pizza entry. Beef - Any cut of beef is allowed Mystery - Cook-off Teams will be receive a basket of ingredients including the meat. All ingredients must be used, additional pantry items can also be used. Once teams have received their Mystery Basket, they must use only ingredients that they ve already got on site. Teams are not allowed to shop for more ingredients after they ve received their Mystery Basket. Teams are allowed to share and/or borrow extra ingredients with other teams, if desired.
The Mystery basket will be provided at the time of Meat Inspection. Dessert - Any dessert item is allowed. Desserts may be turned in using the 9 x 9 container provided at the event, or in or on any container or tray up to 18 diameter or square. All categories will follow NEBS Open Garnish Rules. NEBS Contest Rules may be viewed at the NEBS web site http://www.nebs.org/comp_rules Contestants may enter any or all of the categories, as they desire. All 4 categories must be entered to be eligible for Grand Champion. Grand Champion will be determined by the combined total scores of all 4 categories. *All food must be cooked on-site, and no pre-seasoning, pre-marinating, brining, or any other type of pre-flavoring of the contest meats will be allowed, until the meat has been inspected after arrival at the cook-off site. *Meats may be rinsed, plucked, skinned and/or trimmed before arrival at the cook-off site, but no flavors may be added to the contest meats until they are inspected. Contest meats may not leave the cook-off site after inspection. *Exceptions: Pizza dough, sauce and toppings may be prepared ahead of time, but pizza entries MUST be assembled and cooked on site. Dessert ingredients, such as pie crusts, fillings and the like may be prepared ahead of time, but dessert entries MUST be assembled and cooked on site. Once the meats are inspected, they may be rubbed, injected, marinated or otherwise flavored and cooked, as the cook sees fit. Once cooked, all entries may be presented for judging dry, basted, sauced, or otherwise flavored as the cook sees fit. A 9 x 9 Styrofoam container will be provided to each cooking team for each entry, with the exception of Pizza. Teams will be given a 16-18 pizza box for their pizza entry. Desserts may be turned in using the 9 x 9 container provided at the event, or in or on any container or tray up to 18 diameter or square. Each entry will be judged by six (6) different judges. All entries will be judged on the following three criteria: Appearance - Tenderness Taste The official New England Barbecue Society scoring system will be used, and NEBS Open Garnish rules apply. NEBS Contest Rules may be viewed at http://www.nebs.org/comp_rules NEBS BBQ Tailgate Contest
The categories that will determine Grand Champion for Sunday's NEBS Tailgate Contest will be: Chicken Wings and Pork Ribs. Contestants may enter either category, or both, as they desire. Both categories must be entered to be eligible for Grand Champion. Grand Champion will be determined by the combined total scores of the two categories. Chicken Wings are described by the Brookline Barbecue Contest as any part of the wing of a chicken, served whole or in sections as the cook sees fit. Turkey wings, duck wings, or the wings of any other fowl will not be allowed. For the Pork Ribs category, any style of pork rib may be submitted, including Loin Back Ribs, Baby Back Ribs, Spare Ribs, St. Louis Ribs, Country-Style Ribs, or Southern Style Ribs. Beef ribs, or the ribs of any animal besides pork will not be allowed. All food must be cooked on-site, and no pre-seasoning, pre-marinating, brining, or any other type of pre-flavoring of the contest meats will be allowed, until the meat has been inspected after arrival at the cook-off site. Meats may be rinsed, plucked, skinned and/or trimmed before arrival at the cook-off site, but no flavors may be added to the contest meats until they are inspected. Contest meats may not leave the cook-off site after inspection. Once the meats are inspected, they may be rubbed, injected, marinated or otherwise flavored and cooked, as the cook sees fit. Once cooked, all entries may be presented for judging dry, basted, sauced, or otherwise flavored as the cook sees fit. A 9 x 9 Styrofoam container will be provided to each cooking team for each entry. Each entry will be judged by six (6) different judges. All entries will be judged on the following three criteria: Appearance - Tenderness Taste The official New England Barbecue Society scoring system will be used, and NEBS Standard Garnish rules apply. NEBS Contest Rules may be viewed at: http://www.nebs.org/comp_rules Garnish is optional. If used, it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley and/or cilantro. Kale, endive, red tipped lettuce, lettuce cores and other vegetation are prohibited. (Improper garnish shall receive a score of one (1) for Appearance).
At least SIX (6) separate portions of wings or ribs must be presented in the provided container, along with whatever legal garnish the cooking team chooses to use in order to enhance the appearance of their entry. The container must be closed when it is submitted for judging. The container will be pre-marked with a number. The number will then be covered with an alternate number. This number must be on the top of the box when the entry is turned in. Anything in your container that hints at, or gives away your team or team name will be grounds for disqualification. The double-blind judging system will be used, meaning that no judges will know which team s entry they are judging at any time. Prizes will be awarded for 1st through 5th place in each category. A Trophy, a banner and cash will be awarded to the Grand Champion each day, which will be determined by combining the total points of the categories. Each cooking team is expected to adhere to the highest food-safety procedures, and latex or vinyl gloves are recommended when prepping and handling meats. Each cooking team must provide a three-stage washing station, consisting of a tub or pan of Each cooking team must provide a three-stage washing station, consisting of a tub or pan of soapy water, a tub or pan or rinsing water, and a tub or pan of disinfecting water. Disinfecting water consists of 1 Tablespoon of bleach per gallon of water. Water will be available at the contest. Each cooking team must have a fire extinguisher on their site at all times during the event. Electricity is limited, and not guaranteed after July 1. Early registration is advised. After load-in, there will be NO vehicle access in and out of the contest site. If you will be traveling to and from the store, or otherwise running errands, your vehicle MUST be kept in the main parking lot Each cooking team is expected to leave their cooking site in equal or better condition than it was when they arrived, and each team s cooking site will be inspected when they leave the event. The grounds for this event are very nice, and it s very important that care be taken when lighting fires and cooking. Please bring a tray or pan to put under your cookers and fire-starting areas. Grease and ash receptacles will be available for your convenience. Gray Water that does not contain grease may be dumped over the fence. *Note: Please use the receptacles provided for the disposal of grease and ash. Dumping of grease and/or ash anywhere on the grounds besides the provided receptacles WILL NOT BE TOLERATED. Any team doing this, or who leaves their site in an unacceptable condition will forfeit their winnings, will not be invited back to future Brookline BBQ
Contests and will not be allowed to compete in a New England Barbecue Society sanctioned event for one (1) year. The scores from these contests will count towards NEBS 2016 Team of the Year points. In order for scores to count for NEBS Team of the Year, the teams chief cook must be a member of NEBS at the time of the event. Information about becoming a member is available at www.nebs.org. Team Of The Year Registration: All teams must register in order for their scores to be included in the 2016 NEBS TOY calculations and rankings. If you do not register your team, your scores will not count towards NEBS TOY. Registration is free and only takes a couple minutes. Visit here to register: https://www.surveymonkey.com/r/lh2pbpc. The registration deadline is September 1, 2016. Any questions to these rulings should be directed by email to: toy@nebs.org This contest has been growing in size every year, and cooking sites are now limited to 30 teams! Please get your entry form in as soon as possible! Friday July 15, 2016 Brookline Barbecue Cookoff Schedule of Events Although no activities are scheduled for Friday night, cooking teams may begin arriving and setting up any time after 6:00 P.M. on Friday. Camping will be allowed Friday night, but overnight security will NOT be provided. Electricity may not be available upon arrival Friday night, due to set-up. Meat Inspections may be available after arrival and set-up Saturday July 16, 2016 Cooking teams may begin arriving and setting up any time after 6:00 A.M. on Saturday. Please be careful driving in, as many activities will be under way. 9:00 A.M. - Cooks Meeting at the Judging Tent to clarify rules, distribute turn-in boxes and answer any questions. Meat inspection will be available before and after cooks meeting. Meat inspection continues as cooking teams arrive, and at the convenience of the meat inspectors. 10:30 A.M. - Judges Meeting at the Judging Tent 11:25 11.35 A.M - Pizza turn in at the Judging Tent 11:55-12:05 P.M - Beef turn in at the Judging Tent 12:25-12:35 P.M - Mystery turn in at the Judging Tent
12:55-1:05 P.M - Dessert turn in at the Judging Tent Cooking teams may continue arriving and setting up until Midnight on Saturday. Camping will be allowed Saturday night, and overnight security WILL be provided There will be live music Saturday night, and cooking teams will not be charged admission to enter the site. Other Saturday Events: Horseshoe tournament Fireman s Muster 11:00 2:00 - Hamburgers, hot dogs, sausages and pulled pork sandwiches for sale. 5:00 7:00 BBQ Chicken Dinner for sale 6:30 - *Approximately - Awards 11am 11pm Brookline s own Brookstock Check the Brookline Fire Department web site for schedule up-dates, www.brooklinefd.com Sunday July 17, 2016 6:00 A.M. - Cooking teams may begin arriving and setting up any time after 6:00 A.M. on Sunday. Meat inspection continues as cooking teams arrive, and at the convenience of the meat inspectors. 8:00 A.M. Breakfast will be served courtesy of the Brookline Fire Department. Bacon, sausage, coffee, milk and juice along with all you can eat pancakes are offered for only $5.00. 9:00 A.M. - Tailgate and Kid s Q Cook s Meeting at the Judging Tent to clarify rules, distribute turn-in boxes and answer any questions. 10:30 A.M. - Kid s Q Judges Meeting at the Judging Tent 10:55 11:05 A.M. Kid s Q turn in at the Judging Tent 11:00 A.M. 2:00 P.M. - Hamburgers, hot dogs, sausages and pulled pork sandwiches for sale. 11:30 11:45 People s Choice Chicken wing turn in at the People s Choice Tent 12:00 Noon - People s Choice Chicken wing judging begins 12:15 P.M. - Tailgate Judges Meeting at the Judging Tent
12:55-1:05 P.M - Chicken Wings turn in at the Judging Tent 1:25-1:35 P.M - Pork Ribs turn in at the Judging Tent 3:00 P.M *Approximately - Awards Other Sunday Events: 8 am - 10 am Breakfast 11:00 2:00 - Hamburgers, hot dogs, sausages and pulled pork sandwiches for sale. 1 pm 3pm Blueberry Bash.
Cooking Site Information. Sites will be approximately 20 x 20. Sites will be reserved on a first come first served basis. Please let us know before July 1, on the contest application if you d like to be set-up next to a particular team. We will do or best to accommodate you. Limited RV sites are available by filling out the appropriate box on your contest application before July 1. Water will be available for free (non-potable, bring your own carrying buckets and/or hoses) Ice will be sold on site Trash must be removed by each competitor (dumpsters are available on site) Outdoor restroom facilities will be available on site 10 amp electricity will be provided for a fee of $20.00, with advance notice. Please check the appropriate box on your entry application. Please bring 100' of extension cord if you desire an electrical hookup. Receptacles will be available on-site for grease and ash disposal. Please bring separate containers for transporting grease and ashes to the proper receptacles. Please bring a tray or pan to put under your cookers and fire-starting areas. *Note: Any team who leaves their site in an unacceptable condition will forfeit their winnings, will not be invited back to future Brookline BBQ Contests and will not be allowed to compete in a New England Barbecue Society sanctioned event for one (1) year. Sanitation (Wash, rinse, disinfect) and fire extinguishers will be checked at meat inspection and periodically throughout the event. Proper storage of meat is required. It must be maintained below 40F before cooking or above 140F after cooking Proper handling of food is required. Meat thermometers, as well as vinyl or latex gloves should be used. It is a requirement of this barbecue contest that all contestants, their friends and family, and anyone they may come across has fun, and enjoys the sport of barbecue! Please feel free to contact Andy King with any questions at: basteyboy@comcast.net
PEOPLE S CHOICE BBQ CONTEST One separate People s Choice Contests will be held at this year s Brookline Barbecue Contest in conjunction with the main BBQ Contest. People s Choice Chicken Wings will be judged on Sunday between 12:00 Noon and 2:30PM. The people s choice tent will be managed by Brookline Fire Department and NEBS volunteers. Entry fees for each of the People s Choice Contest will be $10.00 per team. Teams must provide their own meat for the People s Choice Contest. Only one (1) entry per team will be allowed for the People s Choice contest. Admission to the People s Choice tent will be $5 per person. The combined total of the entry fees and the admission fees will be split evenly between the People s Choice Contest winners and the Brookline Fire Department. Each person paying admission to the People s Choice tent will be provided 5 samples per entry in the tent, and given a ballot to cast a vote for their favorite entry. People can pay the admission and vote as often as they d like. All People s Choice entries must be cooked on site. Wings may be rinsed, skinned and/or trimmed before arrival at the cook-off site. Wings may be pre-seasoned, marinated, brined, or otherwise flavored, as the cook sees fit, before arrival at the cook-off site. Each cooking team is expected to adhere to the highest food-safety procedures, and latex, nitrile or vinyl gloves are recommended when prepping and handling meats. Proper storage of meat is required, and meat thermometers should be used. Meat must be maintained below 40F before cooking or above 140F after cooking. All teams submitting samples must be participating in the NEBS Cook-off event. Each team shall be given a half-sized aluminum pan, which they will fill with their entries and submit to the People s Choice tent between at the designated times. Chicken wings may be cooked whole, but must be submitted in individual drummette and/or wingette portions. Wings may be separated either before or after cooking. A BFD representative will mark each container to track the voting. Prizes will be awarded for 1 st, 2 nd, and 3 rd place based on the number of votes received. Prizes will be announced and awarded during Main Contest awards.