Patio/Challenger Barbecue Competition. Sponsored by the Coahoma County Chamber of Commerce 2015 Delta Jubilee

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1 Corporate Sponsor Smokin Hot Blues City BBQ Contest 2015 Delta Jubilee Patio/Challenger Barbecue Competition Friday, June 5, 2015 Load in of teams Cook s Meeting 6:00 p.m. Saturday, June 6, 2015 cooking competition 8:00 a.m. to 5:00 p.m. Sponsored by the Coahoma County Chamber of Commerce 2015 Delta Jubilee Patio / Challenger Team Application Check one of the following: Patio Team Challenger Team Official Team Name Chief Cook Contact Person Mailing Address City/State/Zip Phone (day) (evening) Payment for the total entry fee must be received with application no later than May 27, 2015

2 Applications submitted are not guaranteed entrance. The Delta Jubilee reserves the rights to reject any application after spaces are full. If your application is not accepted, your money will be refunded. However, no refunds will be made once you have been accepted into the contest. Limited space is available so apply early to secure your admittance. Any photos taken at the event become the property of Delta Jubilee and may be used for promotional purposes. For any additional information or questions contact Clarksdale Chamber of Commerce - phone Sue Griffin BBQ Chair phone / / buckinghamsue@gmi.net I am entering this contest voluntarily and acknowledge that participation is a privilege, not a right. In exchange for the opportunity to participate in Delta Jubilee BBQ Contest, I assume all risks and indemnify and release all sponsoring and/or hosting entities, including but not limited to the City of Clarksdale, the Coahoma Chamber of Commerce, Coahoma County, Coahoma County Tourism, and the Memphis Barbecue Network and their employees, agents and volunteers from any and all liability for personal injury arising out of my or my team s participation in this event. Complete this form and return it along with your registration fee no later than May 27, 2015 Send application and entrance fee to: Delta Jubilee BBQ Contest c/o Clarksdale Chamber of Commerce Attn: Sue Griffin P.O. Box 160 Clarksdale MS I agree to abide by all of the rules and regulations of The Delta Jubilee BBQ Contest. Signature (required): Date: Please complete the Application and Fees. Return by May 27, 2015

3 Official Team Name CATEGORIES & FEES Open Division (both challenger and patio may enter these categories) Total Sauce (multiple entries allowed) $10.00 $ Baked Beans (one entry per team) $10.00 $ Beef Brisket (one entry per team) $25.00 $ Chicken Thighs (one entry per team) $25.00 $ Patio Division (only Patio Teams may enter these categories) Pulled Pork (butt / shoulder 1 entry per team) $ $ Pork Ribs (one entry per team) $ $ Total All Patio teams must enter at least 2 categories to reserve a cooking site / electricity is included in entry fees. Challenger Division (only Challenger Teams may enter) Total Pulled Pork (butt / shoulder 1 entry per team) $ $ Pork Ribs (one entry per team) $ $ MBN Administration Fee for Challenger Teams $10.00 $ All teams must enter at least 2 categories to reserve a cooking site / electricity is included in entry fees. Port-a-Johns $60.00 $ Total Entry Fees / Extra Enclosed $ Make check payable to Delta Jubilee Clean Up Deposit - $35.00 in a separate check refunded by June 30, 2015 if site is left clean Yes. We will compete for Best Decorated Site - No Entry Fee 2015 Theme - Hollywood / Movie No. We will not compete for Best Decorated Site Team Standard members Area: (all 20 members deep must x 20 be listed). wide 6 armbands per team will be issued. Additional 2-day band: $5.00. Standard Cooking Site - Maximum space allowed is 40 wide.

4 All teams must enter at least 2 categories to reserve a cooking site / electricity is included in entry fees Port-A-John is an extra fee. On Site RV space is available BUT limited and granted on a first come, first served basis. Arrangements must be made in advance and approved by the Chamber of Commerce Size of rig: Space requested: Deep x Wide RV space requested: Yes No If yes, how much space is required? Deep x Wide Any questions regarding RV / Site Space please call the Chamber at Site Check In Registration: All teams must Check in / Register with An Assigned Delta Jubilee Volunteer or Barbecue Chair before setting up on Friday, June 5, 2015 Team Load in 10:30 am 5:00 pm Friday - June 5, 2015 Meat inspection In will be on Friday, 11:00 am - 5:00 p.m., June 5, 2015 Team Estimated time of arrival on Friday: General Information Mandatory Cooks Meeting on Friday, June 5, :00 p.m. Tear down: Not before 5:00 p.m. Saturday, June 6, 2015 Location: Coahoma County Expo Center / Fairgrounds 1150 Wildcat Drive, Clarksdale MS Golf Carts / 4 Wheelers etc. - The use of golf carts and ATV is restricted to the BBQ Committee. Team members / guests are not allowed to use any type of vehicle (golf cart, ATV, etc.) in the festival area. Violation will result in disqualification. Entertainment No live bands, combos, etc. will be allowed in the individual cooking areas at any time during the event. Absolutely NO entertainment during the judging beginning at 9:00 a.m. Saturday. All music, entertainment must end at midnight Friday night and continue through the Challenger finals are over at 3:00 p.m. Saturday. Only team members are allowed to stay after midnight Friday.

5 Contest Prizes & Judging Times Category Prizes Sauce Beans Category First Second Third Winner Takes All Winner Takes All Chicken Thighs $150 + Trophy $100 + Trophy $75 + Trophy Beef Brisket $150 + Trophy $100 + Trophy $75 + Trophy Patio Pork Ribs $150 + Trophy $100 + Trophy $75 + Trophy Patio Pulled Pork $150 + Trophy $100 + Trophy $75 + Trophy Challenger Pulled Pork $200 + Trophy $150 + Trophy $100 + Trophy Challenger Pork Ribs $200 + Trophy $150 + Trophy $100 + Trophy Best Decorated Site Trophy Patio Grand Champion $200 and Trophy Challenger Grand Champion $300 and Trophy Plus a guaranteed invitation to the MBN Championship Sample Check In Category Check In Pulled Pork Challenger 10:00 am 10:15 am Chicken Thigh Patio 10:30 am 10:45 am Ribs Challenger 11:00 am 11:15 am Beef Brisket Patio 11:30 am 11:45 am Sauce and Beans 12 Noon 12:15 pm Pulled Pork Patio 12:30 pm 12:45 pm Ribs Patio 1:00 pm - 1:15 pm Challenger Finals start at approximately 1:30 p.m.

6 OFFICIAL RULES AND REGULATIONS 1. Teams may cook with any type of wood and/or charcoal. Other flammables (propane,compressed or liquid gas, etc) may be used within the cooker ONLY to START the INITIAL fire. No type of flammable may be used within the cooker once the meat is on the cooker. Flammables may be used outside/away from the cooker to make coals. All contestants MUST adhere to all electrical, fire, and other city, county, state or federal codes. A working fire extinguisher must be present. Electrical devices may be used within the cooker as long as they DO NOT generate heat. Approved devices include rotisseries, fans and delivery systems for approved fuels (e.g. Traeger grills). Electric smokers, holding ovens or any other devices with heat producing electric coils are not allowed. 2. Each team must comply with all applicable rules/regulations of the Coahoma County Health Department. NO MEAT/ ENTRY/PRODUCT MAY BE SOLD. 3. Meat for the contest may be fresh or frozen. Meat may not be pre-cooked, sauced, spiced, injected, marinated, cured in any way, or otherwise pre-treated prior to meat inspection. Meat must be maintained at a temperature below 40 F prior to cooking and at/above 155 F after cooking. Teams may NOT remove competition meat from the site after inspection. 4. Each contestant competing must supply ALL of his own meat, cooking ingredients, individual cooking devices, utensils, preparation tables, etc. All competition entries must be prepared and cooked on site at The Delta Jubilee. 5. No live animals/pets (dogs, pigs, etc) are allowed in the cooking area 6. All Meat to be entered in competition MUST be inspected by the Official Meat Inspector for compliance with the entry requirements stated below. Inspection must be done before meat is pre-treated anyway. 7. NO GARNISH allowed in any of the categories blind boxes. All teams MUST cook at least 2 Categories to reserve a cooking site. 8. PORK ENTRY- Definitions a. A PULLED PORK entry (shoulder or boston butt) is defined by MBN as the portion of the hog containing the arm bone, shank bone and a portion of the blade bone. The pork ham, considered to be a shoulder entry, contains the hind leg bone. Boston butt or picnic shoulders are considered a valid entry. The blind box must contain enough pulled pork to give a bite size samples to 6 judges and all pieces must fit inside the closed container (9 x9 ) provided by Delta Jubilee. b. A PORK RIB entry defined by the MBN as the portion of the hog containing the ribs, and classified as a spare rib or loin rib portion. Country style ribs and rib tips are not a valid entry. The blind box must contain at least 6 sections of ribs and all pieces must fit inside the closed container (9 x9 ) provided by Delta Jubilee.

7 9. The PATIO competition will be only ONE round of BLIND judging with the PATIO GRAND CHAMPION determined by the highest cumulative score of the 4 Meat Categories ( Pulled Pork / Pork Ribs / Chicken Thigh / Beef Brisket ) 10. The CHALLENGER competition will include 2 rounds of judging. The Preliminary Round scores from the Blind Judging will determine the 3 Pulled Pork and 3 Pork Rib Challenger teams that will advance to the finals round of judging. The FINAL round of ON- SITE judging is operated as a separate contest with 6 entries. There will be 4 finals judges traveling in a group, judging all 6 entries. A contest official will monitor the time allowing 8 to 12 minutes per team. Each team will be judged independently based on Area/Personal Appearance, Presentation, Appearance of Entry, Tenderness of Entry, Flavor, and Overall Impression. Decimals will be used in all categories. The CHALLENGER GRAND CHAMPION will be the team receiving the highest number of total points in any single meat category in the finals round of judging. 11. Finals judges in the CHALLENGER series will not see the meat on the grill. The grill surface still should be clear of any foil, scraps or any grease that can be easily wiped away. Anything in plain view of the judge can be judged! China, crystal and silverware are PROHIBITED for on-site presentations. ONLY PAPER, PLASTIC DISPOSABLE items are allowed. 10. There will be 4 ancillary contests: Sauce, Beans, Beef Brisket and Chicken Thighs. Garnish IS NOT ALLOWED. Meat items must fit inside the closed container (9 x9 ) provided by Delta Jubilee. There should be enough for 6 judges. A team can only enter one entry per category 11. Sample containers (9 x9 clam shell box) and sauce cups with lids are provided by the contest officials. No other containers are allowed for sample turn in. Each team is responsible for delivering their sample entries to a designated location announced at the cooks meeting. A mandatory cooks meeting will be held on Friday at 6:00 pm. 12. It is the responsibility of each team to keep the contest area clean. All fires must be put out and all equipment, garbage,etc., removed from site. Failure to clean up will result in no refund of clean up deposit and possible disqualification from next year s contest. 13. The chief cook is responsible for the conduct of his team and guests. Any disturbances or altercations as a result of team members, guests or individuals in the team area are grounds for disqualification and expulsion from future contests. 14. Applications submitted are not guaranteed entrance. Accepted applicants will be contacted with information regarding the judging process, registration and parking. 15. Decisions of the Barbecue Chair and judges are final. Violations of rules/regulations of the contest will result in disqualification, expulsion from grounds and/or both.