bbc competition rules

Transcription

1 2014 bbc competition rules TAMPA PIG JIG

2 EVENT INFORMATION WHEN Where What Why Saturday, November 8th, p.m. 10 p.m. Curtis Hixon Waterfront Park Downtown Tampa The Fourth Annual Tampa Pig Jig is a great community event open to the public with great food, live music, BBQ competition and more. Tampa Pig Jig benefits the NephCure Foundation - the only organization exclusively committed to supporting research seeking the cause of the potentially debilitating kidney disease Focal Segmental Glomerulosclerosis (FSGS) and Nephrotic Syndrome, improve treatment and find a cure. An amazing group of born-and-raised Tampa gentlemen joined forces four years ago to coordinate the first annual Pig Jig to raise funds in honor of their dear friend Will who was diagnosed with FSGS in The event was originally a backyard BBQ cook-off and has grown significantly to upwards of 30 barbeque teams in the prior year. All proceeds from this event are donated to The NephCure Foundation. Last year s event drew nearly 2,000 attendees and raised over $150,000.

3 COMPETITION INFORMATION Each BBQ team shall be permitted one chef and one sous chef for the purposes of the competition Teams may have as many guests as they would like in their designated area (guests will be required to have Pit Passes or VIP tickets) Teams are responsible for providing their own grill, cooking equipment, utensils, meat, seasonings, etc. Teams will be assigned a 20 x 20 area. Each area will be equipped with a 10 x 10 tent, 6 folding table, fire extinguisher, and tarp Each team is responsible for placing the tarp under their smoker/cooker/grill to prevent damage to the surface per City of Tampa park rules. No house power or water will be provided. Generators are permitted. Competition will consist of four categories: - Brisket - Butt - Ribs - Wild Card Any item you d like to present to the judges. (think outside the box) Teams can participate in any or all of the categories Each category will have a winner & the overall Champion will be determined by the team with the most aggregate points earned through all categories in the competition. Note that any tie will be broken by the highest score in the Wild Card category. Each team cooks their own meat for judging. No cash sales will be permitted.

4 JUDGING Judging will begin at 3 PM and will be as follows: - Ribs- Due at 3PM - Wild Card - Due at 3:30PM - Butt - Due at 4 PM - Brisket - Due at 5 PM Entries will be placed in styro-foam serving trays. Entries may be served sauced or unsauced. A panel of Old Florida Certified judges will taste and score the meat in categories and trophies will be awarded to the top three teams in each category (Brisket, Butt, Ribs & Wild Card). There will also be a Grand Champion awarded to the best overall team. Scoring ranges from a low of 1.0 to a high of 10.0 in increments of.5 points for each category. All scores from each category will be totaled at the end and the most points per category wins the contestant that category. After brisket scoring, each team s overall points from all entries will be totaled and the contestant with the most aggregate points is crowned Grand Champion. Consistency is key, you may not win an individual category, but can still be in the running for Grand Champion. Judging will be based on the following criteria: - Taste - Tenderness - Texture In the UNLIKELY event of a tie, Wild Card scores will act as the tie breaker. For example, (2) teams score a 46 in their Butt entry Team 1 scores a 30 in the Wild Card and Team 2 scores a 38 Team 2 will win the Butt category. Each team will be assigned a team number upon arrival. This team number will need to be written on each entry box submitted to the judges. Teams should be prepared to serve up to 5 judges in each category.

5 IMPORTANT NOTES Due to Park logistics and City of Tampa rules, there will be individually scheduled time periods on Friday 11/7 for teams to deliver their competition equipment and scheduled time periods for Sunday departure. These schedules will be distributed well in advance of the event. The park will be patrolled by security both nights. Drop off times will be between 12 and 5 pm on Friday November 7th. (Stay Tuned for your assigned time slot). Grill/Equipment pick up will be Sunday November 9th between 7 AM and Noon. (Special arrangements may be made for removal of equipment Saturday after the event.) You must adhere to all electrical, fire and other applicable Park rules. Meat must be raw upon arrival. Uncooked meat must be kept cold prior to cooking. Earliest Saturday arrival and fire start time is 4 a.m. NO OVERNIGHT STAY PERMITTED. Each team shall be allowed to bring one large cooler with meat, beverages & other necessary supplies. It is important to note that ALL COOLERS & SUPPLIES MUST ARRIVE PRIOR TO 7 AM. NO EXCEPTIONS. No glass containers shall be permitted and all Park rules shall apply. IMPORTANT The Pig Jig Team wants to promote greater interaction between the competitors and the event sponsors/vip, WITHOUT causing undue pressure to the competitors. The competition area will be sectioned off and accessible only by competitors, attendees with Pit Passes, VIP passes, or All-Access passes. Pig Jig Staff and/or security personnel will control the entries to the competition area. (Each team is being provided a 6 foot table and a 10 x 10 tent and we encourage the teams to setup sampling stations, interact with, pass out your leftovers/extras, etc. to anyone of the above described attendees allowed to access the Pit. The majority of attendees in the Pit will be part of Event Sponsor s contingent and affiliated with the different competitors.) Trash talk is encouraged!

6 WHAT TO BRING Each team will be provided with a 10 x 10 tent, 6 table, fire extinguisher, and ground cover. Total allotted space for each team = 20 x 20. teams are responsible for: Grill and extension cords, if necessary. Everything required to cook and serve the judges (meat, cooking ingredients, utensils, plates, STYRO FOAM SERVING TRAYS FOR JUDGES, preparation tables, etc.) Marketing materials (i.e. banners) for your business, if desired. Sanitary items (gloves, wipes, napkins, etc.) Chairs Cooler with ice, if necessary, to store cooking ingredients. For more information on the BBQ competition, please contact Wes Tolbert at wtolbert@thefgsgroup.com and Ryan Reynolds at Ryan.Reynolds@CassidyTurley.com. THANK YOU!