Smoking Hot BBQ Nassau Bahamas Competition Rules & Cooking Schedule

S a n c t i o n e d B B Q C o n t e s t C o n t e s t R e p s : R a n d y & C a r o l B i g l e r Rev. March 4 th 2017 Smoking Hot BBQ Nassau Bahamas Competition Rules & Cooking Schedule Location: Bahamas National Trust You are registering to compete in a 2-Day BBQ competition. Saturday is an all grilling competition day, Sunday is the KCBS Sanctioned BBQ competition. We do offer an option for competing on Saturday only. Registration cut-off date Friday March 31 st / you may register at any time, & you have 4 registration options to choose from. Select your option, fill out the registration form and send it to: shonevaabraham@gmail.com (242)465-7242 & cc Mike@BBQPR.com (787) 319-9410. Include both email when you reply please. Each team is responsible for bringing some meat needed for the competition turn-in to the judges. We will supply some free meats for the teams to cook and sample out. When we have inspected your meats, we will distribute the free meats to the teams. This will take place on Saturday morning starting at 8 am, April 1 st. Your free meats will include 1 beef brisket, 2 racks of ribs, & 1 pork shoulder. Some additional meats are very likely to be included, however, at the time we are sending the rules out this is what we can provide to each team. At the team meeting we will advise you of any additional meats we have available. Any meats not provided by us are to be provided by the team competing. You may register now, and pay the team registration fee, without the deposit, or you may register now, and pay everything at the team meeting. If paying at the team meeting, it must be in cash, certified bank check, or money order. No personal checks accepted. Checks and money orders should be made out to Smoking Hot Ventures LLC. Don t forget that each team must have at least one member with a valid, local Health Certificate. The local Health Department requires that each team have at least one member, or more, with a valid health certificate. Call your Health Department for the schedule of classes for obtaining your health certificates. You will be asked to show your certificate at the start of the meat inspection, and you are required to give a photo copy of your health certificate to the meat inspector. Team Registration Fee: Option #1: Competing both days. $175.00 Dollars (US or Bahamian Dollars). Your cooking space 15 X 15, +5 team bands good for both days, + 5 (1-day) wrist band passes for friends good for 1-day only. Your team will supply everything else needed to compete. Your free meats will include 1 beef brisket, 2 racks of ribs, & 1 pork shoulder. Team Registration Fee: Option #2: $225.00 Dollars (US or Bahamian Dollars), 5 team bands good for both days + 5 (1-day) wrist band passes for friends good for 1-day only, your space, 1 tent 10 X 10, 1 table 6, & 2 chairs, you supply everything else needed to compete. Your free meats will include 1 beef brisket, 2 racks of ribs, & 1 pork shoulder. Team Registration Fee: Option #3: Saturday only 1-Day, $150.00 Dollars (US or Bahamian Dollars). Includes your cooking space 15 X 15, +5 team bands good for Saturday, + 5 1-day wrist band passes for friends good for Saturday only. Free meat, your space, 1 tent 10 X 10, 1 table 6, & 2 chairs, you supply everything else needed to compete. Teams competing on Saturday only will provide the meats for their categories, steak, pork chops, chicken wings, and Pizza on the grill. Registration Fee: Option #4 $100.00 1-Day Backyard Grill contest only, + 5 team bands + 5 (1-day) wrist band passes for friends Contestants must be 18 yr. or older. This entry fee includes a 15 x 15 space, & you provide everything else. 1

Teams competing on Saturday only will provide the meats for their categories, steak, pork chops, chicken wings, and Pizza on the grill. Separate Cleaning Deposit $100.00 (place cleaning deposit in an envelope w/ your team name, your name # cell #, un-sealed. Give the deposit to us separately from the team registration, the night we hold the team meeting. Do not include the deposit in a lump sum with the team payment. A. Rules & Registration forms can be found on line at www.bbqpr.com. Download a copy for your records. B. We accept Pay Pal Payments (Please Send money via Pay Pal to: smokinghotventures@gmail.com C. All other payments must be made with cash only, no personal checks. You may pay in cash, certified bank check, or money order. Make bank checks and money orders payable to Smoking Hot Ventures LLC. Direct all questions about the competition to Mike@BBQPR.com or Chef Jamal Petty 242-565-1509 Write to us if you have any question about the rules before the team meeting. Sunday is a KCBS Sanctioned BBQ Contest and only the 4 meat categories count towards Grand Champion, brisket, pork shoulder, pork ribs & chicken. All other categories done on Saturday s Grilling competition, Hamburger Challenge, Grilled chicken Wings, Grilled Pork Chops, Grilled Steak, Pizza made on the grill, & Showmanship, do not count towards Sundays scores. Each contest day has a separate payout schedule, prizes, &, or, medals. Medals only for Saturday, and cash & medals for Sunday. CASH PAY OUT SCHEDULE CAN BE FOUND AT THE END OF THE RULES. Contest Date & Location: Bahamas National Trust / The Retreat / Village Road / Nassau Bahamas Saturday April 1 ST from 2:00 pm till 8:00 pm. Sunday April 2 nd 12 noon to 6 pm. / 2017 Award ceremony follows the final round of judging. Electricity is available in your booth optional $35.00 -$50.00 depending on location. If you want to upgrade to a 15 X 15 tent, get additional chairs, tables, or coolers please contact Shovena Abraham (242) 465-7242 for information how and who to contact, to rent from our suppliers. Teams will need to bring these meats for your contest turn-in to the judges, Sat. 3-5# of chicken wings for Sat. &3-5# of any chicken cut you plan to use for Sunday, 3-5# of ground beef, your burger buns and all ingredients needed for the Hamburger Challenge, your steak 2-3#, pork chops 3-5#, & your Pizza ingredients. Crust can be ore-made in advance or purchased at the store. What you may need, or want to bring for yor team: Table cloths, sunglasses, coolers w/ ice & personal beverages (only our sponsors alcohol brands are permitted on the site. Burns House is our beverage sponsor. Bring your grills or smokers, cooking utensils, charcoal, spices, sun screen, thermometer, food service gloves, fire extinguisher, a copy of your health certificate for us, broom, dustpan or shove, trash can and can liners, and your set of the rules. You will want a light if cooking overnight & extension cords if we supply your electrical power. Plastic and cardboard to completely cover your entire 15 X 15 booth & cooking floor space. A tarp from the hardware store is excellent for this. This is a requirement to help us keep the property clean. We want to, and will return your cleaning deposit as soon as your booth is cleaned and cleared of all your equipment. All teams are required to place a sheet of plastic, a tarp, or cardboard, to cover your entire booth floor area, no exceptions. Place a disposable aluminum pan or metal bucket beneath your cookers and grills where the charcoal and grease openings are 2

to avoid spilling ashes, or grease on the ground, or pavement. No exceptions, every grill or smoker must have aluminum pans, buckets, or sheet metal beneath it and the plastic sheeting or cardboard covering your entire booth area. All grease and charcoal ash must be properly disposed of, placed in the steel drums provided. Ask for the location of the grease and ash drums if you do not see it noted on your site map. Our new home is the Bahamas National Trust and it is important that we leave everything in as good a condition as we received it. Thank you for your help & understanding. Smoking Hot BBQ / Saturday Backyard Grill Competition Categories & Turn in times for each category Build a Better Burger (2:30-2:40) Burger patties and buns not provided. Turn-In 3 complete burgers all the same, or 6 mini burgers, it s your choice. No burgers over 1/3 pound please. Steak (3:30-3:40) any good cut of steak, provided by the competitors, any cut, grilled to perfection. Teams provide their own steak. Grilled Chicken Wings (4:30-4:40) Wings provided by competitors. Best tasting grilled wings, not necessarily the hottest. Teams provide their own wings. Pork Chop (5:30-5:40) Teams will provide their pork chops for this category. Boneless or bone in, any cut of pork chop. Pizza on the grill, (6:30-6:40) You may buy a premade crust or sauce, or make your own. We are working with a sponsor for the pizza crust and ingredients. We hope to have the main ingredients supplied for you, however, at the time we are sending out the rules it is not yet confirmed. You will be notified at the team meeting, be prepared to bring all ingredients needed for the Pizza category. Saturdays Backyard Grilling categories, April 1 st, are all optional, but all the points in each category count towards the Saturday Grand Champion (medals) awards given for Saturday. If you choose to skip a category either day, Saturday or Sunday, you will be reducing your chances to win the grand prizes. But, you do not have to compete in any category if you choose not to, either day. Just have fun, and a great experience cooking with others in a challenging competition. The Backyard Grill on Saturday is for everyone 18 yrs. or older. You do not have to be a cook or chef to enter either day. Official Contest Rules Build a Better Burger Challenge The Build a Better Burger Challenge takes place on Saturday April 1st 2017. Hamburgers must be made of any read meat i.e. ground beef, bison, steak or brisket..., all or any one of these types of red beef mentioned. No seafood, chicken, or other fillers may be used. 3

All meats inspected by an Official Contest Meat Inspector prior to start cooking. All hamburgers will be prepared in your cooking area and must be in a completely raw state, uncooked and ready for the meat inspectors prior to the start of the cooking process. Marinating or seasoning before meat inspection is allowed for Saturday, but not on Sunday. Submit 3 whole, complete, identical hamburgers, or 6 mini-slider type burgers, to the judging area for judging. Each hamburger should be as identical in size, shape, and made with the same ingredients. Do not cut your burgers, leave them whole. Burger patties may not exceed 1/3 pound in weight prior to cooking. Hamburgers will be turned-in using a box provided by event organizers. You may use any type of bread or bun, purchased, or home made, for holding the hamburger together and may use any condiment or ingredient you desire. Buns are not limited to bread. You may use an eatable food item such as plantain, potatoes No condiments or sauces can be served on the side. The hamburger must be fully and completely assembled as the Head Cook intends it to be eaten and judged. You may use toothpicks or skewers to hold your burgers together but the tooth picks or skewers must not exceed the boundaries of the food container. The teams must furnish all other items, props, tools needed for the contest category. All other contest rules of the Annual Smoking Hot BBQ competition will apply to this contest. Side dishes and garnishes to plates or the tops of buns are not allowed. The decisions of Judges are final All rights are reserved and the sole property of the Smoking Hot Ventures LLC. No publication or use of these rules or variation of is permitted without the expressed written consent of Smoking Hot Ventures LLC. & The Caribbean BBQ Association. For more information contact Mike@BBQPR.com KCBS Sanctioned Event Sunday April 2 nd Competition Categories & Turn in time for category Competitors provide all meats / we provide some free sampling meats Chicken: (12:00 to 12:10pm) Poultry includes Chicken, Cornish Game Hen & Kosher Chicken. 4

Pork Ribs: (1:00 to 1:10) Ribs must be bone in & includes baby backs, loin backs, or spare ribs full slab or St. Louis cut. Country Style ribs are not allowed. Pork Shoulder or Butt: (2:00 to 2:10) Pork shall be Boston Butt, Picnic and/or whole shoulder weighing a minimum of seven (5-7) pounds or more (bone in or boneless). No Pork Loin, Pork tenderloin, Pork Chop or other type of pork roast is permitted. You should look at the label to try to determine the cut of meat. If there is not a label on the meat, (and it is not required) inquire of the butcher about the cut. KCBS only accepts the National Pork Board definitions as to the description of Boston Butt, Picnic and/or whole shoulder. Should you have questions or the cook team has questions please refer to the Contest Rep for further clarification. You may also suggest the cook check out the National Pork Board s definitions for Boston Butt (406 bone in or boneless); Picnic (405 bone in or boneless); and whole shoulder (403). Beef Brisket: (3:00 to 3:10pm) Brisket may only be beef brisket. It may be whole (packer trimmed), the flat or the point. No other beef product may be substituted for the Brisket. Corned beef is not allowed. It must be slow smoked. Only the 4 meat categories scores count towards the Grand Champions overall scores on Sunday, Brisket, Pork Ribs, Pork Shoulder & Chicken. 1. Submit no less than (6) individual portions of each entry in the contest container provided. If there is not enough meat for each Judge to have one piece the shorted Judge(s) will give a score a (1) for all 3 criteria appearance, taste and tenderness for that entry and the judges having samples will change their appearance scores to a (1). Your meats may be cut into individual portions, shredded, chopped, or pulled, if there are enough portions for 6 Judges to sample the entry. Approximately one ounce is a judge s portion. More than 8 portions in a container are ok, fill the box up. Be safe and put more than 6 pieces or portions in your turn-in boxes. Yes, you may fill the box or have more than 6 portions if the lid of the box can close completely. 2. Marking or sculpting of any kind, to the meat, or the container, is strictly prohibited. No Bacon wrapped meat. No aluminum foil or stuffing is permitted in the container. Wooden skewers & toothpicks, if used to hold your entry together, must not exceed the inside boundaries of the 9 X 9 container. The container must close completely. Cut off any pieces of skewers or toothpicks that may protrude through the container. Any entry that does not comply with this rule will be given a score of (1) in all 3 criteria Appearance, Taste & Tenderness by all 6 judges. 3. Sauce on the meats is optional. If sauced is used, it shall be applied directly to the meat. No sauce containers will be permitted in the 9 X 9 judging containers. Sauce cannot be pooled, or puddle in the container for dipping. Sauce violations shall receive a score of (1) on Appearance by all 6 judges. 4. Garnish on Saturday & Sunday is optional. If garnish is used on Sunday, it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley and flat leaf parsley. Kale, endive, red tipped lettuce, lettuce cores and other vegetation are prohibited. Entries with improper garnish shall receive a score of one on appearance. Saturday any garnish, or no garnish at all is allowed. It is the cook s choice how they will submit the entry. 5. Saturday garnish is optional, you may use any garnish you want, or use no garnish at all. No restrictions for Saturdays contest. 6. Only one entry is allowed in any category from a team. 7. Only one team per booth. Two teams may not share the booth or cooking equipment. 8. Payment of your entry fee signifies that you have given the right to the Smoking Hot Ventures LLC, CBBQA, our sponsors, and promoters to use any videos, photographs, recipes from the competition, and / or publish any such items in the future. 9. Payment of your entry fee signifies that: 5

A. You have read every rule. B. You have asked all the questions you needed answers to before starting the competition. C. That you understand every rule, and you are ready to compete. 10. No refund of entry fee except at the discretion of the event promoters. Awards ceremony will follow at 5:30-6:00 pm Sunday evening. All money will be paid out to winners during the awards presentation. Contest Results: One copy of each team s scores will be available for your team to pick up after the awards ceremony at the Judges Station each day Saturday & Sunday. You are responsible for coming to pick up your teams individual scores. Your KCBS Rep., Randy Bigler, will be standing by the stage to pass them out following the awards ceremony. ALL RESULTS WILL BE POSTED ON THE KCBS WEBSITE FOLLING THE CONTEST ( http://www.kcbs.us/) Once on the KCBS home page select events, select April 2017 and scroll down to find the Smoking Hot BBQ Nassau Bahamas Before, during, and after the contest, teams that need any help or assistance, or have a question please see the Head Judges at the Judges Tent. Do not rely on inaccurate information from other teams or any unauthorized sources. This is a 2-Day contest event with the KCBS Judging both the Saturday Backyard Grilling Competition April 1 st, and the Smoking Hot BBQ on Sunday April 2 nd. The KCBS will judge both days separately as 2 different contests. Sunday is KCBS Sanctioned, Saturday is known as an ancillary contest. It is for grillers novice to experienced. Each Day offers separate medals & or money and awards. 2017 BBQ Contest Rules 11. All contestants are considered equal. A contestant is one who is engaged in the cooking of meat in a KCBS sanctioned BBQ competition. There is no distinction between professional or amateur classification of teams for this BBQ contest. 12. A team will consist of a Head Cook and up to 4 assistant cooks. Each team will provide their own cooking pit, grill, smoker, or China Box to be used exclusively by that team and within the team s designated cooking area. The use of a single pit or cooking device by more than one team is not permitted. All cooking of the meat shall be done within the team s assigned cooking area. Your BBQ sauces and rubs can be made in advance and brought to the competition. 13. BBQ Teams may begin setting up your booth and cooking area on Friday March 31 st, starting after the 12 pm noon. Booth setup must be completed by 10 am the day of the competition, Saturday April 1st. Bring a dolly, wheel barrel or cart to unload your stuff and move it to and from your area. Security will be provided overnight Friday, Saturday, and Sunday, until 6 am Monday April 3 rd. You need to have all equipment removed Sunday night. Teams may cook overnight Saturday April 1 st, and start any time after your meat has been inspected. Meat Inspections Saturday morning at the site 8 am to 11 am. 14. Do nothing to your competition meats until they have been inspected, except trim or cut it. No pre-seasoning, marinating, dry rubbing, injecting, or cooking in advance is allowed for Sunday. You must show your required meats (hamburger, chicken wings, chicken for Sun. pork chops, steak, brisket, pork ribs and pork shoulder ) at the time of your meat inspection. Meat Inspections Saturday morning at the site 9 am to noon. 6

15. No cooking of any kind may begin until the Meat Inspector has inspected all your meat, you have the booth area floor covered with plastic sheeting, and we have a copy of your health certificate. We recommend you tape the plastic to the surface to prevent slipping, or it moving around. All meat must be kept covered with ice. Once the meat has been inspected it must remain in your designated cooking area. Meat inspections will terminate at 12pm Saturday April 1 st. Ice will be for sale on the site Starting Saturday morning April 1 st. 16. Notify the Head Judge when you are ready for your meat inspection. The meat inspector will hang a colored ribbon on your tent pole, or place a neon colored sticker on your area, to indicate you have been inspected & you are ready to cook. Leave it where they place it. Overnight cooking on site is permitted if you are slow smoking Sat. night. Security provided overnight, but we are not responsible for theft or loss for any items. The Health Department and KCBS Meat Inspectors require the following meat holding conditions: A. The local Health Department requires that each team have at least one member with a valid health certificate. Call your health Department for schedule of classes for health certificates. You will be asked to show your certificate at the start of the meat inspection and you are required to give a photo copy of your health certificate to the meat inspector. B. All meat must be covered with ice or refrigerated before being cooked. Holding temperature must be at 40 degrees (F) or below. Teams must have a meat thermometer and plenty of ice. C. Cooked meat must be maintained at 140 degrees (F) or above, and stored in covered containers. Aluminum disposable pans are great for storing and serving samples, and they are an easy and inexpensive option. Keep your samples small. It is sampling not an All U Can Eat. 1ounce samples are perfect. Teams are responsible for supplying your sampling supplies, ie plates napkins, toothpicks, small portion cups. We recommend using a small ½ size aluminum pan for the meats and provide a toothpick, or cocktail napkin for the samples. This is very inexpensive. D. Cleanliness of all cooking team members and your cooking area is required. The area must be kept clean and disinfected always. Lysol, Clorox, or other brands of disinfectant are required. Team members must wear shirts, cap, hat, or hair net, shoes, and use food service gloves whenever working with and serving the food. No smoking of any tobacco in the cooking area. E. We recommend that you keep a small cooler or bucket with some wash water and bottle of clean water for rinsing utensils & small wares in your booth. Do not dump anything into the waters or anywhere on the grounds. Gray water containers will be available for you to dump dirty wash water into. F. Do not put any charcoal, hot or cold, burned, or new on the ground. Steel drums will be provided for all your charcoal ashes and grease. Dump your charcoal and grease in the drums provided for you. Locations of the drums will be given at the team meeting. 17. All your Sunday BBQ competition entries must be cooked over charcoal, or natural wood fire. No propane or electric grills. Electrical starters, or propane gas, may be used to start your fire initially. Electric motor driven spits, & devices are permitted, as well as hand operated devices. 18. On Saturday only, for the Grill Backyard Grill Challenge, contestants may use propane gas grills or charcoal grills. If you have an electric grill it may be possible. Check with Mike@BBQPR.com first and provide your electrical requirements. No guarantee until you talk to me. 19. This year we will try to provide electrical power to any team booth that needs or wants it. 2-4 standard plugs may be available and charges from $35 to $50 a booth are estimated. It depends on location or distance from the power source to your booth. The team may provide their own electrical power that you may require. If you use any outside 7

source of power it must be approved by the promoters of the event Smokin Hot Ventures LLC., and the Head Judge. If it is too noisy for others around you, we will instruct you to turn it off. 20. Teams are not obligated to use any of the free meats provided to you for the competition, these are intended for the public sampling only. Use whatever brand or cut you want to buy, if it meets the competition criteria for the category, and passes inspection. You are required to cook all the meats we provide to you, and give it away as free samples to the public at the event. 21. Teams are expected to cook some meat samples for the public. You will be provided with meats at no additional cost to you for that purpose. If your team wants to provide and cook any more products for the public to promote your restaurant or business and promote goodwill with the public, please feel free to do so but at your own expense. You are permitted to give unlimited food samples to the public. 22. You are not permitted to give out for free, or sell, any alcohol beverages to the public, show, display, or consume any alcohol beverages or soft drinks on the site that are not that of our sponsors. Penalties range from disqualification or removal of the illegal beverages. Burns House is our beverage supplier. 23. All fires must be contained within in a grill, smoker, pit, or China Box. You must take care to ensure that the fire is well contained and that hot ashes and cinders from the fire do not escape the cooking pit. Never dig a hole in the ground for any purpose anywhere on BNT property. 24. REQUIRED: Place a drip pan beneath your grill and cookers to catch any grease that may spill or drip out. Protect the grass / concrete and asphalt area with a piece of sheet metal, or a disposable aluminum pan, to prevent hot coals from burning the ground or starting any fires. Tops and side covers are required on all fires to prevent blowing ash and cinders. No Fires can be lit without metal protection placed on the ground beneath the grill and your plastic or cardboard covering the ground. 25. Each team must have a minimum of one (1) fire extinguisher in the cooking area always. The extinguisher(s) must be valid and in date with good pressure registering in the green zone of the extinguisher gauge. The Fire Marshall and Meat Inspectors will check every extinguisher for the expiration date. No team will be permitted to start a fire and cook without their valid fire extinguishers. 26. You must clean your cooking area very well immediately after the competition is over. Discard and place all your cooking ashes and grease in the separate steel drums we provided. 27. Remove all cooking equipment, paper, food, oil, charcoal and waste before 12 midnight Sunday April 2 nd. Leave nothing behind. Leave your area as you found it or in better condition than it was given to you. Take special care and precautions to prevent spilling any grease or charcoal on the grounds. You need to have a dustpan or shovel, and broom to assist you in cleaning your area. Have at least one big trash can in your area with plenty of trash bags. These items will be checked at the time of meat inspection. Double bag all your trash, tie off the top ready for pickup & disposal. We will have people coming to pick up your trash during the event. Smokers and cooking equipment must be off the site by 12 am midnight Sunday. Make your arrangements to remove everything by 12am midnight April 2nd. If you leave equipment overnight, you may lose your deposit unless you have made your arrangements in advance with us, to have it picked up on Monday morning before 10 am. 28. Any props, trailers, decorations, generators, or other equipment must not exceed the boundaries of the team s designated cooking area approximately 15 X 15. 29. Teams will be judged by local mystery Judges on Showmanship A.K.A. Best Booth. The judging criteria will include the appearance, sanitation, sampling, and cleanliness of your booth, how well it is decorated, team uniforms or costumes, any entertainment for the public (i.e.) music, dancing, skits, games Music must be kept at a level that does not interfere with other competitors in your area. The noise level is totally at the discretion of the Head Judge/ KCBS officials, and Security. 5 medals are awarded to the top 3 teams in this category for best booth. 8

30. No fireworks or firearms are allowed. No smoking of any tobacco products is permitted in the cooking area during the contest. The use of any controlled substances is not permitted and will be grounds for disqualification of the team. 31. Avoid excessive consumption of alcohol beverages during the competition by team members. The head cook is responsible for their team, their guests, and friends in their respective cooking areas. Behavior unbecoming to the event by a team member, or any of your guests, may be grounds for disqualification of the team. 32. TURN-IN: There will be a 10-minute window of opportunity for turning in your BBQ entries for each category. The Head Cook is responsible for turning in the entries or assigning a designated runner and knowing the scheduled turn in times. Consult these rules for turn in times noted next to each category (pages 2-3 & 4). You will also find Turn-In times posted at the judge s station w/ the official time clock. The time clock will be taken to each team s booth so you can synchronize your clock with the official time clock. Entries will not be accepted before or after the designated 10- minute turn in time. No advance notification will be given to the teams that it is time to turn for any entry or for any category. All entries will be turned in at the Judges station Turn in Table and at the same location for every category of the competition. 33. Your turn-in boxes will be issue to the teams when your KCBS rep comes to your booth with the time clock Saturday morning. 34. Make sure that you place your food entry in the box provided so the number on the box is on the top. If you give it to us upside down it will really mess with your entry s appearance score when we turn the box right side up. 35. Each team will submit no less than (6) individual portions for judges to taste. But more than 6 pieces is better, and encouraged for each entry in the official contest container provided by KCBS Rep. Pieces are generally about an ounce or more each, but may be a whole piece of any item. The box must be able to be closed completely. If you do not have enough individual pieces for each Judge to have one piece, the Judge(s) not having a piece to taste will give the contestant a score of (1) for all 3 judging criteria, and the judges having samples will change their appearance scores to 1. Your meats may be cut into individual portions, shredded, chopped, or pulled if there are enough portions for 6-8 Judges to sample the entry. Judges are not allowed to cut, separate pieces connected, or shake them apart. Only pizza, and hamburger allow the judges to cut or separate entries. 36. Marking or sculpting of any kind to the meat, no bacon wrapped meat in the container except for Saturday entries, it is strictly prohibited on Sunday. No aluminum foil or stuffing is permitted in the container. Wooden skewers & toothpicks may not exceed the boundaries of the contestants 9 X 9 container. The turn-in container must close completely. Any entry that does not comply with this rule will be given a score of (1) in all 3 criteria Appearance, Texture & Tenderness by all 6 judges. 37. Sauce on the meat is optional. If sauce is used, it shall be applied directly to the meat, no side-sauce containers will be permitted in the meat judging containers. Sauce cannot be pooled, or puddle in the container for dipping. Sauce violations will receive a score of 1 on appearance by all 6 judges. 38. Garnish is optional both days. If used, it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley, curly green kale and/or cilantro only on Sunday. Prohibited garnishes are lettuce cores, & other vegetation, including but not limited to endive, red tipped lettuce. Prohibited Garnish shall receive a score of one on appearance. 39. On Saturday Backyard Grill Competition, you may use any garnish you want to, or none, it is the cook s choice. 40. Only one entry is allowed in any category from a team. 41. Only one team per booth. 9

42. Payment of your entry fee signifies that you have given the right to the KCBS, CBBQA and all promoters to use any videos, photographs, recipes from the competition, and / or publish any such items in the future. No refund of entry fee. Awards ceremony will follow completion of the final round of judging. Contest Results: One copy of each team s scores will be available for pick up after the awards ceremony at the Judges Station from Randy Bigler, your KCBS contest Rep. During, after, or before the contest teams that need any help or assistance please check with the Head Judge, Randy Bigler, at the Judges Station. Do not rely on inaccurate information from other teams or unauthorized sources. Consult the head Judge is you have any questions about rules or procedures about the contest. Competition Schedule and other important events of interest: Friday March 31 st 12:00pm noon, BBQ Teams may check in start their set-up. The rules meeting will be held in the Judges area at the contest site, BNT, Friday March 31 st 6:00 pm. Meats distributed to teams following the team meeting. Teams will receive their team wrist bands on Saturday morning. All team members must come to the front entrance and have the wristbands placed on your wrist by our agents April 1 st. Your booth assignment will be given when the team comes to set up or at meeting team meeting March 31 st. Bring your copy of the rules to the rules meeting. Rules will not be provided at the meeting, bring your copy. Saturday April 1 st Teams may begin cooking any time after their meat inspection is completed. Teams can cook on site overnight Saturday for Sunday s contest. Security on site 24 / 7 but, we are not responsible for theft or loss of any team s equipment. We will be watchful, and expect every team to do the same. Theft and dishonesty are not tolerated. Thanks Contest open to the public at Saturday April 1 st 2:00 pm to 8:00 pm & Sunday Noon to 7 pm Team sampling to the public will start immediately following your first turn each day. We will provide each team with free meats for sampling to the public. Use 1/3 rd to ½ of your sampling meats on Saturday, and the rest on Sunday. Sunday is always the heavier day for attendance. DO NOT ask for your meat inspection unless you have all the items for inspection in your booth, and displayed together for easy verification. *** All teams must have the following items in their booth at the time they call for an inspection: Your Health Certificate (1) copy is required for us. You keep the original. Plastic sheeting or cardboard taped down on your entire booth area Fire Extinguisher Food Service Gloves 10

Thermometer Disinfectant cleaner, towels, sponge Small cooler or wash bucket w/ soap water & rinse water Broom, shovel or dustpan Trash container and trash bags Meat to be inspected is on ice and at 40 degrees or colder Sheet metal or aluminum catch basin to place under your cookers charcoal box and grease drains. F.Y I. How the Judging is structured: We use a double-blind Judging system to assure that no Judge can identify the team s entry they are judging. Each team is given an identical food container for your category entries, a 9 X 9 Styrofoam food container w/o food divisions for ribs, pork butt, brisket, chicken & hamburger. Each food container bares the number of each individual team, the head cook s signs for the food containers, and verifies the number of their team on every container. Containers will be delivered to the team s booth before the contest starts on Saturday. After each team turns in their entry the computer generates a new random judging box number for the team and the box is re-numbered. Only the head judge has access to the new mapping numbers. Food containers are distributed to the Judges tables by Table Captains, up to 6 entries to each table of 6 Judges. Judges score each entry on appearance, taste, and tenderness. Judges give a score in whole numbers only from 2 to 9. (2) is the lowest (worst) possible score and 9 is the highest (best) possible score. Only whole # s are given as scores, no decimals or fractions of a whole #. Judges scores are entered in the computer and each scoring category taste, appearance, texture have a weighting factor assigned to it. The computer provides the results, out to 1/1000 th of a point. The category with the highest value is taste, 2 nd highest value is tenderness, and the least valued category is appearance. Infractions & penalties: Improper Garnish / score of 1 for appearance from all 6 Judges A late turn-in / score of 1 in all criteria from all 6 judges Improper sauce /score of 1 for appearance from all 6 judges Sculpting, Branding or Marking the meat / score of 1 in all criteria from all 6 judges Using a meat not qualified for the competition or turning in the wrong meat ( i.e. turning in chicken for beef) / score of 1 for all criteria by all 6 judges A marked food container / score of 1 in all criteria by all 6 judges Less than 6 samples in a food container / score of 1 in all criteria by any judge not having a piece to sample, and all judges with a sample change their score in appearance to a 1. Container Samples / Aluminum foil, foreign material & or stuffing is prohibited in the container. Toothpicks & skewers are allowed if they do not protrude outside the container and the lid closes completely. Marked entries, or containers with any of these materials, alum foil, stuffing will receive a 1 in all criteria from all 6 judges. FYI: You may bring you refreshments, purchased ahead of time. Please respect the sponsor s brands that make the event possible. Do not bring any soft drinks or alcohol beverages that are not those brands sponsoring the event. Showing, consuming 11

or displaying any other beverages in the event by any team may lead to disqualification of the team. Burns House is the beer beverage sponsors. Trash & Cleanup: Please double bag all the trash, putting your trash in the dumpster, putting your charcoal in the designated 55-gallon ash barrels, and sweeping your area clean. Remove everything you brought to the site. Place trash bags outside by your tent during the competition. We will have staff passing by regularly to help pick up your trash bags. Please secure the tops well, sealed and double bag to prevent an accidental spilling. Dumping anything in the water or on the grounds will lead to disqualification of the guilty team. Save our planet and protect our oceans and respect the owner s property. Public Sampling: Each team will receive free meats to be cooked and given away to the public during the competition. We thank you for sampling your cooked BBQ. The public enjoys sampling your BBQ & and we appreciate you bringing them closer to the experience of BBQ through the sampling program! REMEMBER: It is sampling not an all you can eat. Cut your samples in small portions and provide a toothpick or napkin. It s inexpensive to use the wire chaffing pan holder and a ½ or full size aluminum pans to place samples out for the public. Don t put more out than will be consumed in 10 to 15 minutes at a time. Grand Champions of this competition will get an invitation to compete at one of the following, the Jack Daniel s World Invitational BBQ in October, the Kansas City Royal in November 2017, or Memphis in May 2017, and the Smokin Hot BBQ in San Juan Puerto Rico February 2018. Winner will receive a paid entry fee to the San Juan PR contest by US Meat Export Federation & Texas Beef Council. At the team meeting the KCBS reps will explain how it will be done this year. Each team will also receive an overall score that included their total score and ranking for all categories following the awards ceremony. It s your responsibility to pick up your copies of your teams scores from your KCBS rep at the event, following the awards presentation. Thanks, and good luck! Michael Compton / President / Caribbean BBQ association & Smoking Hot Ventures LLC Mike@BBQPR.com (787) 319-9410 A room block will be se for anyone needing a hotel room overnight. Contact Comfort Suite on Paradise Island, 1-855-603-1105 or 1-242-363-3630 and ask for reservations. Tell them you are with the Smokin Hot BBQ Nassau Group to receive your discounted rate, free breakfast, and many other amnesties. PRIZE & PAYOUT SCHEDULE: Saturday Backyard BBQ Grilling: Sat. Grand Champion 5 Gold medals ( Medals only awarded on Saturday) Reserve Grand Champion 5 Silver medals 3 rd Place Overall 5 Bronze medals Gold-1 st Silver-2 nd Bronze-3 rd 12

Burger 5 5 5 35 gold medals Steak 5 5 5 35 silver medals Wings 5 5 5 35 bronze medals Pork Chop 5 5 5 105 medals Saturday Dessert / Pizza 5 5 5 Showmanship 5 5 5 KCBS Categories Sunday April 2 nd : Sunday KCBS Sanctioned BBQ Grand Champion: $1,000.00 + 5 Gold Medals Reserve Champion: $600.00 + 5 Silver Medals 3 rd Place $400.00 + 5 Bronze Medals $2,000.00 Chicken, ribs, pork and brisket categories as follows: $1,250.00 5 categories @ $250.00 payouts per category 1 st place: $50.00 2 nd place: $50.00 3 rd place: $50.00 4 th place: $50.00 5 th place: $50.00 $3,250.00 prize $ Sunday Sunday medals Gold-1 st Silver-2 nd Bronze-3 rd Bronze-4 th Bronze-5 th Chicken 5 5 5 5 5 Ribs 5 5 5 5 5 Pork 5 5 5 5 5 Brisket 5 5 5 5 5 Sunday Gold 25 Silver 25 Bronze 65 115 medals Sunday Thank you all, and good luck! 13