Smoking Hot BBQ Nassau Bahamas Competition Rules & Cooking Schedule

Registration cut-off date Wednesday April 13 th. 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 24 th 2016 Smoking Hot BBQ Nassau Bahamas Competition Rules & Cooking Schedule Location: Waterloo Club Montague grounds, on East Bay Street Team Registration Fee: Option #1 $175.00 Dollars (US or Bahamian Dollars). 10 team wrist bands, Free meat, your space, you supply the rest. Team Registration Fee: Option #2 $225.00 Dollars (US or Bahamian Dollars). 10 team wrist bands, Free meat, your space, 1 tent 10 X 10, 1 table 6, & 2 chairs, you supply the rest Registration options: A. Rules & Registration forms found on line at www.bbqpr.com. Download a copy for your records. B. Download a copy of the registration form, fill it out, contact Marsha Thompson to turn in your registration form and entry fee contact marshathompson42@gmail.com (242) 565-5575 register now and pay at the meeting, or scan and email your team registration to Mike@BBQPR.com C. We accept Pay Pal Payments (Please Send money via Pay Pal to: smokinghotventures@gmail.com D. 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. IMPORTANT: Each team will need to give a $100.00 cash only cleaning deposit at the team meeting 12 pm Saturday April 16 th. If your team area is left clean you will get the full refund of the cleaning deposit when you are ready to leave. 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. Direct all questions to Mike@BBQPR.com Write to us if you have any question about the rules before the team meeting. This 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 (Hamburger Challenge & Showmanship) are ancillary categories, and do not count toward the Grand Champion rankings. Contest Date & Location: Saturday April 17 th from 12:00 pm till 7:00 pm. Waterloo Club Montague grounds. 1

Team Entry Fee option#1: $175.00 includes: (10) team wrist bands, free meats for the sampling at the competition including chicken thighs, 1 beef brisket, 2 pork butts, 5 racks of pork ribs, a cooking space 15 X 15. You bring your own tent, table & chairs. Team Entry Fee option#1: $225.00 includes: (10) team wrist bands, 1 tent 10 X 10, 2 chairs, 1 / 6 table, free meats for the sampling at the competition including chicken thighs, 1 beef brisket, 2 pork butts, 5 racks of pork ribs, a cooking space 15 X 15. Note: We now include your tent, table & 2 chairs with your team entry fee w/ option #2. $225.00 Or select option #1: $175.00 & bring your own white tent, table & chairs If you want to upgrade to a 15 X 15 tent, get additional chairs, tables, or coolers please contact Omega Rental & Events Planning. Contact Keno Wong 242-393-4621 / 677-4789 /636-9773. From the USA call 561-277-1130 or email OMEGAPARTYRENTALS@HOTMAIL.COM you will pay any additional cost directly to Keno. Teams will need to bring these meats for your contest turn-in, 10# of any cut of chicken, 10# of ground beef, your burger buns (about 40 small buns or dinner rolls slider size) and all ingredients needed for the Hamburger Challenge. What you need / or may want to bring for yor team: Table cloths, coolers w/ ice & personal beverages (sponsors alcohol brands only Sands Beer permitted), 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 shovel and your set of the rules. You will want a light if cooking overnight. Plastic and cardboard to completely cover your entire 15 X 15 booth & cooking floor space. This is a new requirement to help us keep the property clean. Unfortunately, last year a few teams got sloppy and left grease, and trach on the site or in their booths, this is the reason we have to be stricter with the cleaning of your booths. It is not our desire to hold any cleaning deposits. 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, 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 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. Lack of compliance with cleaning the team booths last year caused us to forfeit our security deposit, so expect to see this rule enforced. It is not difficult or expensive. We respectfully respect that you treat the Waterloo facility as if it your own personal property. It is their home and we must help maintain it, and keep it in the same condition as it was given to us. 12:50-1:00 pm Build a Better Burger Challenge 1:50-2:00 Chicken 2:50-3:00 Pork Ribs 3:50-4:00 Pork Shoulder 4:50-5:00 Brisket Contest Turn-In Schedule: Showmanship A.K.A. Best Both will be judged by a group of mystery judges throughout the day and 1 st to 3 rd place awards presented. Showmanship & Best Hamburger do not count towards the Grand Champion awards. Cash prizes awarded. 2

Contest cash payout schedule: Grand Champion: $600.00 USD / Reserve Champion: $500.00 USD /3 rd Place Champion $300.00 USD KCBS Categories: Chicken, ribs, pork and brisket categories as follows: 1 st place: $50.00 USD 2 nd place: $40.00 USD 3 rd place: $30.00 USD } Medals also awarded for each category = $600.00 4 th place: $20.00 USD 5 th place: $10.00 USD Best Booth: 1 st place $100.00 / 2 nd Place $75.00 / 3 rd Place $50.00 = $225.00 Best Hamburger: 1 st place $100.00 / 2 nd Place 75.00 / 3 rd Place $50.00 = $225.00 Total prize money payout: $2,450.00 dollars 2016 BBQ Contest Rules 1. 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. 2. 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. 3. BBQ Teams may begin setting up your booth and cooking area on Saturday April 16 th, starting after the 12 pm Team meeting. Booth setup must be completed by 10 am the day of the competition, Sunday April 17 th. Bring a dolly, wheel barrel or cart to unload your stuff and move it to and from your area. Security will be provided overnight Saturday, and Sunday, until 6 am Monday. You need to have all equipment removed. Teams may cook overnight Saturday April 16 th, and start any time after your meat is inspected. 4. Do nothing to your competition meats until it has been inspected, except trim or cut it. No pre-seasoning, marinating, dry rubbing or cooking in advance is allowed. You must show your required meats (10# of hamburger and 10# of any cut of chicken) at the time of your meat inspection. 5. No cooking of any kind may begin until the Meat Inspector has inspected all of 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. Meat inspection starts at 7pm Saturday April 16 th. Once the meat has been inspected it must remain in your designated cooking area. Meat inspections will terminate at 10pm Saturday April 16 th. 3

6. Notify the Head Judge when you are ready for your meat inspection. The meat inspector will hang a colored ribbon on your tent pole to indicate you have been inspected & are ready to cook. Overnight cooking on site is permitted if you are slow smoking. 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 kept 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. We recommend using a small ½ size aluminum pan for the meats and provide a toothpick, cocktail napkin, or a 1 oz. plastic portion cup for the samples. D. Cleanliness of all cooking team members and your cooking area is required. The area must be kept clean and disinfected at all times. 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 of 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. 7. All of your 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. 8. The team is responsible for providing electrical power that you may require. Neither the Promoters / Sponsors provide power for any team. If you use any outside source of power it must be approved by the promoters of the event Smokin Hot Ventures LLC., and the Head Judge. 9. Teams are not obligated to use any of the free meats provided to you for the competition. Use whatever brand or cut you want to buy as long as it meets the competition criteria for the category. Example if we provide a Certified Angus Beef (CAB) brisket and you prefer to use a Kobe Beef Brisket, buy the Kobe Beef Brisket and serve that to the judges, but you are still required to cook all of the meats we provide tro you, and give it away as free samples to the public at the event. 10. 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. 4

11. You are not permitted to give out, 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, Sands Beer brands, and Coca Cola. Penalties range from disqualification or removal of the illegal beverages. 12. 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. 13. 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. Do not dig any holes in the ground. No Fires can be lit without metal protection placed on the ground beneath the grill and your plastic or cardboard covering the ground. 14. Each team must have a minimum of one (1) fire extinguisher in the cooking area at all times. 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. 15. You must clean your cooking area very well immediately after the competition is over. Discard and place all of your cooking ashes and grease in the separate steel drums we provided. You must protect the grounds, and put down a protective layer of plastic, plywood, or cardboard in your cooking & prep area to avoid damage and staining to the grounds. 16. Remove all cooking equipment, paper, food, oil, charcoal and waste before 12 midnight Sunday April 17 th. 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 of 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 arrangements to remove everything by 12am. 17. Any props, trailers, decorations, generators, or other equipment must not exceed the boundaries of the team s designated cooking area approximately 15 X 15. 18. Teams will be judged by mystery Judges on Showmanship A.K.A. Best Booth. The judging criteria will include the appearance, sanitation, 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. $225.00 in prize money for best booth. 19. 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. 20. 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 guest may be grounds for disqualification of the team. 21. 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 (page 2). 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 teams both so you can synchronize your clock with the official time clock. Entries will not be accepted before or after the designated 10-5

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. 22. 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. 23. 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 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 as long as there are enough portions for 6-8 Judges to sample the entry. 24. Marking or sculpting of any kind to the meat, no bacon wrapped meat in the container, is strictly prohibited. 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. 25. 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. 26. Garnish is optional. 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. Prohibited garnishes are lettuce cores, & otrher vegetation, including but not limited to endive, red tipped lettuce. Prohibited Garnish shall receive a score of one on appearance. 27. Only one entry is allowed in any category from a team. 28. Only one team per booth. 29. 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. During, after, or before the contest teams that need any help or assistance please check with the Head Judge 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: Saturday April 16 th 12:00pm noon, BBQ Teams may check in & team meeting at judge station. Meats distributed to teams following the meeting. April 17 th. 6

Teams will receive their team wrist bands on Sunday morning. All team members must come to the front entrance and have the wristbands placed on your wrist by our agents April 17 th. Your booth assignment will be given when the team comes to set up or at meeting team meeting April 16 th. Bring your copy of the rules to the rules meeting. Rules will not be provided at the meeting, bring your copy. Saturday April 16 th 8:00 pm Teams may begin cooking any time after their meat inspection is completed Teams can cook on site overnight. Security on site 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 not tolerated. Thanks Contest open to the public at 12:00 pm Sun. April 17 th to 8:00 pm Team sampling to the public will start immediately following your first turn it at 1:00 pm. DO NOT ask for your meat inspection unless you have all of 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 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 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. 7

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 cooks 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 into the computer and each scoring category taste, appearance, texture have a weighting factor assigned to it. The computer provides the final results to 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 are prohibited in the container. Toothpicks & skewers are allowed as long as they do not protrude outside the container and the lid closes completely. Marked entries, or containers with any of these aforementioned 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 or displaying any other beverages in the event by any team may lead to disqualification of the team. Sands Beer are the beverage sponsors. Trash & Cleanup: Please double bag all of 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 spilling accident. Dumping anything in the ocean 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. 8

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 2016, or Memphis in May 2016, and the Smokin Hot BBQ in San Juan Puerto Rico February 2017. Winner will receive a paid entry fee to the San Juan PR contest by US Meat Export Federation & Texas Beef Council. 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. Thanks and good luck! Michael Compton / President / Caribbean BBQ association & Smoking Hot Ventures LLC Mike@BBQPR.com (787) 319-9410 9