3rd ANNUAL FORNEY BBQ COOK-OFF & FESTIVAL GUIDELINES

Benefitting Forney Food Pantry & Sharing the Love Foundation 3rd ANNUAL FORNEY BBQ COOK-OFF & FESTIVAL GUIDELINES INTERNATIONAL BARBECUE COOKERS ASSOCIATION (IBCA)

EVENT DETAILS: 3 RD Annual Forney BBQ Cook & Festival Friday & Saturday, June 1 ST & 2 ND, 2018 Forney Community Park (241 South FM 548 Forney TX 75126) EVENT CONTACT: For questions or concerns contact: Alexa Beasley abeasley@cityofforney.org 972-564-7329 ADMISSION TO EVENT: The Forney BBQ Cook-off & Festival is a free event that is open to the public. All cook-off participants and families are encouraged to participate in the weekend s festivities. ENTRY FORM: Entry Forms are available and may be submitted In person: Forney Community Park (241 South FM 548 Forney TX 75126) Mailed: Forney Special Events (PO BOX 826 Forney TX 75126) Online: www.cityofforney.org We are only accepting 75 teams. Your registration is not confirmed until form and fees are received. The City of Forney and its event affiliates reserves the right to refuse an application if it is deemed inappropriate for this event. Pre-Registrar online by Friday, May 18, 2018 for guaranteed spot. After this forms may only be completed and submitted in person with cash, until full. ENTRY FEE: Each Team will pay a fee of $150.00 for one or all meats, $20.00 for jackpot categories, and $20.00 for Friday night all-ages steak. Cash, check, money order, and credit card are all accepted with pre-registration. Only cash is accepted with registrations after May 18 th. Make check or money order payable to The City of Forney. You may pay online by credit card at www.cityofforney.org. Online processing fees apply. CANCELLATION Prior to 5-18-18 teams receive a full refund. Between 5-18-18 to 5-60-18 teams receive a 50% Refund. NO Refund is given after 5-30-18.

SET-UP: Each team will be assigned a spot upon arrival based on their pre-registration information. 30 x 40 spots are limited and only available for those with RVs. Spots from 15 x 20 and up will be available for teams without RVs. Teams are asked to disconnect from trailers and smokers to allow for additional room. Ample parking nearby will be available for additional team member vehicles. June 1, 2018 June 2, 2018 Team set-up is from 8:00am to 6:00pm on Friday. Teams will not be allowed to set-up after 6:00pm without prior written notice. Overnight camping is allowed. Teams must keep their Team space open and occupied until awards ceremony at 6:00pm. COOKS MEETING: Attendance at cooks meeting is required to participate in this event. June 1, 2017 Cooks meeting for ALL CATEGORIES is to be held at 6:00pm at the Cook-off judging area in front of the Soccer complex pavilion TEAR DOWN: All Teams are responsible for tear down and clean up of their cooking spaces and areas. Load-out inspections WILL be performed and are required to leave grounds. Teams who do not pass will be assessed a minimum of $50 clean up fee and may not be permitted to participate in future cook-offs. Please do not use City of Forney Dumpsters to dispose of old equipment, booth adornments, booth facades, or anything else that is not garbage. All coals/embers must be extinguished before disposed in the onsite tin barrels provided by The City of Forney. The City of Forney will provide bins onsite to dump your grease. June 2, 2018 June 3, 2018 Teams may begin moving out after award ceremony but are encouraged to stay and enjoy the Saturday evening concerts. Teams must be cleaned up and moved out by 12:00pm on Sunday. INTERNATIONAL BARBECUE COOKERS ASSOCIATION (IBCA): IBCA is the sanctioning board of the Saturday BBQ Cook-off. Please refer to the final pages for their rules and guidelines or access their website at www.ibcabbq.org. SUBMITTALS: All teams can submit in the following pit categories: Brisket, Pork Spare Ribs, Pork Butt and Chicken. IBCA rules will be followed in regard to turn-in requirements.

All teams can submit in the following Jackpot categories: steak, beans, dessert and chef s choice. All-ages Steak is open to any member of your team and is broken into under 18 and over 18. Steak submittals must be a ribeye steak cooked onsite. Beans must be dry pinto beans cooked onsite. Dessert is open to pies, cobblers, puddings, and cakes. Dessert is the only category that DOES NOT have to be cooked onsite. Chef s Choice is just that, the chef s choice, and may be anything not already submitted in one of the Pit or jackpot categories. Approve examples include but are not limited to: other types of game, sausage, bacon wrapped shrimp, stuffed jalapenos or mushrooms, or Fish. Chef s choice MUST be cooked onsite. JUDGING PROCESS: Steak, Chef s Choice and Dessert judging will be done Friday, June 1, 2018. All other judging will be conducted on Saturday, June 2, 2018. Turn-in times are as follows: Friday: 7:00pm Dessert 8:00pm Steak 9:00pm Chef s Choice Saturday: 11:00am Beans 12:00pm Chicken 1:30pm Ribs 3:00pm Pork Butt 3:30pm-5:30pm People s Choice 4:00pm Brisket * Times are subject to change. * The number of teams participating in each category will determine the number of rounds of judging. Quantities will be announced at the cook s meeting. Competition entry trays will be available at the Cook-off Judging Area at the Soccer Concession Stand. Competition trays must be picked up and signed for only by the Chief Cook. Identifying tickets and matching numbers will be attached to the trays. Each Team is responsible for turning in their entries to IBCA cook-off officials at the Cook-off Judging Area. PEOPLE S CHOICE Peoples Choice judging will take place on Saturday, June 2, 2018 from 3:30 pm - 5:30 pm

Participation is optional, but highly encouraged. No additional fee to participate and there is a 50% payout from ticket sales to the Top 3 winners. THIS IS AN OPEN CATEGORY! Teams may use excess meat from their Pit turn-ins or cook additional items. Event patrons will purchase Peoples Choice tickets for a fee of $15. Patrons will visit participating teams and sample their BBQ and/or sides. Patrons will then vote on their top three by dropping tickets in the team s bucket. Ticket buckets and bright Yellow Balloons will be provided to each team signed up to participate in the People s Choice Award. AWARDS: Guaranteed $7000 payout. Jackpots payout 100%. IBCA Grand Champion $600 Cash Prize & Trophy IBCA Reserve Grand Champion $400 Cash Prize & Trophy PIT (Chicken Ribs Brisket Pork Butt) 1st - $500 Cash Prize & Trophy 2nd - $400 Cash Prize & Trophy 3rd - $300 Cash Prize & Trophy 4th - $200 Cash Prize & Trophy 5th - $100 Cash Prize & Trophy 6th through 10th - Certificate Only Jackpots (Steak Chef s Choice Dessert Beans) 1st through 3rd - 100% Cash payout & Trophy 4th and 5th Certificate only People s Choice 1st through 3rd - 50% Cash payout from ticket sales Best Showman 1 st Place One Trophy and Certificate RULES & REGULATIONS: No cars or trucks will be allowed in the aisles and fire lanes of the cook-off area at anytime, no exceptions. Travel Trailers, Campers, and Motor Homes must fit neatly within a maximum of 30 x 40

space. The living quarters must be self-contained. All other travel trailers, campers, and motor homes must be parked on the designated RV parking area. Pits must be arranged or separated in the Team space in such a manner that the public cannot walk by and touch or lean on a hot pit. Generators will not be allowed to operate under tents. All generators must be muffled, grounded, and in excellent working condition. If not, the Team will be instructed to turn it off and not allow it to be used during the duration of the cook off. No fuel shall be stored under covered area. Fuel storage must meet the City of Forney Fire Code. Any pet brought on premise must be restrained by a leash at all times or contained within the confines of the Team s space and out of public reach or contact. Team golf carts, four wheelers, mopeds, bicycles, segways, gators or motorized recreational vehicles of any type will NOT be allowed. Teams are allowed to play music in their allotted area at a reasonable volume during nonevent hours. After this time any music is prohibited. If it is determined by the City of Forney, Forney Police Department or its delegates that a Team is a nuisance, is not properly following Cook-off Rules & Regulations, is not adequately representing the image of the City of Forney or purposely creating a distraction to neighboring Teams or to the Public, the above stated Officials will ask the team to leave and will not be able to return. The City of Forney Health Department recommends the following guidelines: 1. A cover is required over all open food preparation areas. 2. Three (3) containers of water must be utilized at all times, one (1) gallon each. a) First Bucket Soap and Water for washing, unless sink and running water is available. b) Second Bucket Clean Water for rinsing, unless sink and running water is available. c) Third Bucket One (1) Cap of bleach per gallon of water for sanitizing. 3. Keep all food covered. 4. Keep cold food stored on ice or refrigerated at all times. The food must be maintained at 45 degrees Fahrenheit 5. Heated food must be maintained at 140 degrees Fahrenheit. 6. Smoking tobacco should not be permitted in food serving area. All Teams must comply with the Fire Marshal s rules and regulations. The Fire Marshal will complete an on-site Inspection on Friday, June 1, 2018. Noncompliance may cause the team to shut your Team space down until corrections are made. At least one (1) Type K or one (1) 10 lb. ABC per space must be provided in full view.

SERVICES PROVIDED BY THE CITY OF FORNEY: Public restroom facilities will be supplied by the City of Forney in designated areas of the event. 2 Large dumpsters will be provided onsite. Please do not pack trash bags excessively full. Please use only contractor grade bags for your trash. Bags left at the edge of the campsite will be picked up periodically during the event by parks staff. No Grease of any kind shall be allowed to spill on the Cook-off grounds. All grease must be placed in provided tine barrels, not in dumpsters. Smurfit Kappa, Forney TX will provide 4 x4 panels of cardboard for each team to place under your cooker. Additional panels may be requested. Teams must dump all coals in provided tin barrels before departure for the safety of the participants and park grounds. GENERAL INFORMATION The City of Forney and their representatives, reserve the right to delete, amend, modify and add rules and/or regulations as situations warrant. All decisions regarding individual Team space placement and/or Team space reassignment are deemed in their estimation to be what is best for the cook-off, shall be final. Teams acknowledge that this is an outdoor event and will make no claim against the City of Forney or other event affiliate if the event is cancelled, delayed or curtailed because of weather. Teams are responsible for the security of their materials within their space and shall assume full responsibility of all goods, materials, exhibits, displays, articles and other tangible personal property before, during or after the event. The City of Forney and event affiliates assume no responsibility for said items. Teams are responsible for the security of their employees, contractors, staff, volunteers, and customers within their allotted space, and shall assume all responsibility for all injuries, liabilities or claims before, during or after the Event. The City of Forney and event affiliates assume no responsibility for said associations. Teams are responsible for (and agree to pay all costs of repair or replacement for) any and all damages, which may have occurred during the term of the event in the space occupied by the vendor. The City of Forney reserves the unilateral right to cause the interruption of the event in the interest of public safety (or any other reason it deems necessary) and to likewise cause the

termination of such event when, in the sole and arbitrary judgment of any County, State or Federal agency or its agents, including but not limited to the City of Forney, if such action is necessary in the interest of public safety, health and welfare. Participating teams give the City of Forney and its event affiliates permission to use images of their display for promotional purposes of the event that they are participating in. Those attending or participating in the Cook-off are required to wear appropriate clothing at all times. (No one will be allowed without shoes or shirts.) No glass bottles or glasses are allowed on the Cook-off grounds. For questions or concerns contact: Alexa Beasley abeasley@cityofforney.org 972-564-7329 CONTINUE READING FOR IBCA RULES

IBCA RULES cc The purpose of the IBCA as stated in Article II of the IBCA Constitution is to develop and bolster equitable competitive barbeque cooking internationally. The entire concept of our organization is to standardize the cook-offs internationally. Referring to the introduction paragraph, Rules, why have them, it states that we feel when IBCA rules, procedures, policies and guidelines are followed, that it provides the best on any given day will be recognized. The rules set by IBCA are to be utilized in conjunction with the stated cook-off and judging procedures, policies, and guidelines. Revised August 2017 Effective Sept 1, 2017 Page 1

IBCA RULES IBCA Rules 1. COOKED ON SITE All meats will be cooked on-site. The preparation and completion (excluding pretrimming) of any and all meats in competition is within the confines of the cook-off site and during the time limits designated by the promoter. Pre-trimming competition meat may be removed from the store packaging and pre-trimmed unless there is a health department rule requiring that all meat must be in store packaging when meat is inspected. If this is an issue, it must be made clear on the cook-off flyer so that all cooks attending an event know about this ahead of time. 2. SANITATION Cooks are to prepare and cook in as sanitary manner as is possible. Cooking conditions are subject to inspection by the Promoter. Infractions identified by the judging committee shall be immediately corrected or the cook will be subject to disqualification. 3. ENTRIES PER PIT IBCA recognizes only one entry per head cook on a given pit. It will be the responsibility of the Promoter to monitor entries. Notwithstanding, multiple entries in the same category by the same cook or from the same pit, or multiple entries from the same piece of meat shall not be allowed. The head cook of the team registered for the event must be at least 18 years old and present at the event. If an emergency arises that requires the head cook to leave the event, the head judge must be notified immediately. The remaining team members may complete the competition and the head cook will receive the points. If the head cook is not in attendance at the event, the team members may not cook under the head cook s name. Points will be awarded to the member in attendance who is determined to be the head cook, if a member of IBCA. 4. BBQ PITS Any commercial or homemade, trailered or untrailered, pit or smoker normally used for competitive barbeque. A BBQ Pit may include gas or electricity for starting the combustion of wood or wood products but NOT to complete cooking. Pit should be of a permanent design that contains separate individual cooking chambers and heat sources. (no sharing of heat sources) Electrical accessories such as spits, augers or force drafts are permitted. The use of heat lamps, proofing cabinets or any other electrical heating or holding device is prohibited. 5. OPEN FIRES IBCA further recognizes that open fire, ground pits, are used in some areas. It is in the interest of safety, a barrier shall be placed around said open fire pit. A fire extinguisher shall be readily available. 6. CATEGORIES Promoters shall advise contestants in advance of applicable meat categories and/or cuts of meats and/or types of cookers. The following categories are recognized by the IBCA: Beef Brisket Pork Spare Ribs Revised August 2017 Effective Sept 1, 2017 Page 2

IBCA RULES Chicken one half (1/2) fully jointed chicken with skin that includes a breast, wing with tip (visible not tucked under), thigh, and drumstick. (No Cornish Game Hens) Pork Butt and/or Shoulder 7. DOUBLE NUMBER SYSTEM IBCA requires that the secret, double number system be used. This system assures a fair competition and is a fundamental tenet of the IBCA. IBCA requires that two tickets bearing the same number be utilized, one firmly attached to the top of the judging tray in a manner which hides the number and the other ticket easily removed by the Head Cook for retention after signing the Head Cook s name in front of an IBCA representative. Winning numbers will not be revealed until time to announce each place in each category. At that time the secret numbers, attached to the lid of the tray, will be removed and announced. Only lids with tickets will be taken to the awards ceremony with final table numbers. 8. JUDGING TRAYS IBCA recommends the use of a Styrofoam tray with hinged lid and without dividers or the best readily available judging container, which is approximately 9 inches square on the bottom half. (i.e. Dart 95HT1 or GenPak 200 or Gen Pak 270 for 2 chicken halves) A single sheet of aluminum foil should be supplied for each tray (i.e. Reynolds 710 foil sheets 9 x10 ). All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the Head Judge s discretion. Cooks are responsible for insuring that the containers they receive remain clean and undamaged. Only the containers and foil provided by the head judge will be utilized for product turn in. Head cook or other authorized representative must write the name of the head cook on the exposed portion of the ticket affixed to the judging container. 9. JUDGING TRAY CONTENTS IBCA requires that the Promoter and/or Head Judge advise all cooks of the exact quantities and cuts of meat that will be placed in the judging trays. This will normally be accomplished at the Cook s meeting. The Head Judge or designated representative will inspect all trays at the time of turn-in in order to assure compliance with the turn-in criteria. All garnishes and condiments are prohibited, as they do not reflect the true quality of the cooked meat. Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids may not be added once put into tray. No puddling in the bottom of the tray. Excessive puddling to be determined at the discretion of the head judge. Each tray will include one sheet of foil placed unfolded under the contents of the tray. All three meats Chicken, Pork Spare Ribs and Brisket are required to be turned in meat side up. Each turn in tray will consist of the following at all events: Brisket nine (9) full slices, recommended 1/4 to 3/8 thick. Blocking brisket ends is allowed. The fat cap may be trimmed or cut away before the slices are placed into the tray. Pork Spare Ribs nine (9) individual cut ribs (bone in) (St. Louis Cut acceptable) Ribs must be placed in the tray TOP side up lying parallel to the hinge. Chicken two (2) seperate1/2 fully jointed chicken (to include breast, wing with tip (visible not tucked under), thigh and drumstick. SKIN ON (No Cornish Game Hens) Pork turn in box must consist of one of the following: shredded, chunks, pulled or sliced. Revised August 2017 Effective Sept 1, 2017 Page 3

IBCA RULES 10. TURN-IN TIMES Standard turn in times for IBCA recognized categories shall start at 12pm and continue at 1.5 (1 ½) intervals in the order of chicken, pork spare ribs, pork butt and brisket up to 75 teams. For events 76 200 teams, the interval will be adjusted to 2-hour intervals beginning at 12pm. For events over 200 teams, the interval will be adjusted to 2.5 (2 ½) hour intervals beginning at 12pm. Jackpot categories will not be submitted during the IBCA recognized categories schedule and must occur either before or after the IBCA recognized categories. Open/Jackpot categories will be limited to only 2 categories on the day of main event and as mans promoter wants on the day before. Once this time is set and/or announced at the Head Cooks meeting no change will be made. A turn-in window of ten (10) minutes before and after the set turn-in time will be recognized. Judging trays received after that time will not be accepted for judging. Ten minutes and one second is considered after the set turn-in time. 11. TERMS FOR DISQUALIFICATION After the tray has been turned in, any tray found to be in violation of the IBCA rules will be disqualified at the discretion of the Head Judge. Disqualified tray numbers will be called out immediately following the category announcements. 12. JUDGES Must be 18 years of age or older to judge. IBCA recommends that a minimum of five (5) judges per table be utilized during all phases of judging except the final table using a minimum of seven (7) and a maximum of nine (9) judges. Head cooks are prohibited to participate as judges. No smoking in the judging area. Alcohol will not be permitted during the judging of any category, with the exception of mixed drink jackpot categories. Tasting judges who are deemed unable to fully comply with the requirements of judging by the head judge will be asked to leave the judging table and/or their score sheet removed from the total tally for the table. 13. JUDGING QUANTITY Judges will assign a score from 1 to 10 for each tray. A maximum of twenty (20) trays or containers should be assigned to each judging table with the exception of the final table with a maximum of 24 trays or containers. Judges should not be required to sample and judge in excess of this number during any event. It is recommended that a predetermined number of top results from each preliminary judging table be sent on to the subsequent levels of judging. 14. ANNOUNCING WINNERS Winners for each category will be announced starting with the IBCA recognized categories in order of chicken, pork spare ribs, pork butt (if included) and brisket. The ticket numbers for the top 10 scores in each category will be announced and the winners recognized. The promoter may recognize more than the top 10 but only the top 10 will receive points from IBCA. After the announcement of the top 10 in each category, the final table tray numbers will be announced. After the IBCA categories are called, the jackpot categories as well any other special awards offered by the promoter (i.e. peoples choice, best pit, etc) will be announced. At the end of the individual awards, the Reserve Grand Champion and Grand Champion of the event will be announced. The announcement of the winners will be by the Head Cook s name. Announcing the cook s name shall be done only after the ticket number has been verified. Calling the team name is optional but recommended. When calling the overall top 10 the name and number of points will announced. When claiming the award, the ticket matching the called number must be presented for verification. Copies of the ticket number including but not limited to written list, photographs, etc will not be accepted. If unable to produce the original matching ticket part the place called will be declared as Unclaimed. Revised August 2017 Effective Sept 1, 2017 Page 4

IBCA RULES Ticket holders of Unclaimed places in the IBCA categories have until the end of call the final table brisket numbers to claim the place. If the original Matching ticket part is presented to the Head Judge after the announcement of the final table brisket numbers, the place will remain listed as Unclaimed on the official winners list and no points will be awarded. 15. PRIZES IBCA states that a Grand Champion and Reserve Grand Champion be named at every cook-off. In the event of a tie for Grand Champion, brisket will be the first tie breaker, followed by ribs, chicken, and then pork 16. Promoters For the sake of contest fairness, IBCA prohibits promoters from cooking in their own contest. Promoters are not allowed to act as the head judge for their event. This will allow the promoters to address all needs of the event and the cooks while the head judge is able to oversee the judging area without interruption from outside the judging area with the exception of issues that are a result of violation of IBCA rules as requested by the promoter. Revised August 2017 Effective Sept 1, 2017 Page 5