the art and enjoyment of barbecue

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OF E XCEL
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THE ART AND
ENJOYMENT
OF BARBECUE
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2013
BAR
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ENTER YOUR SAUCE TODAY!
Deadline: January 18
WELCOME NEW MEMBERS
Ira Pupko
Hog Heaven Barbecue
Company
Temecula, CA
Ed Somerfield
Big Ed’s Buzzard BBQ
San Jose, CA
Bob Petitt
Beaches Cafe
Port Aransas, TX
Patrick Hall
Dreamland BBQ
Birmingham, AL
Mark White
Moe’s Original BBQ
Mobile, AL
Jarret Wingfield
Saucey Que
Mobile, AL
Nate McGinnis
The Shed
Mobile, AL
Scott Frantz
Sonny’s BBQ
Mobile, AL
Alex Olensky
Big Al’s Bar B Q Shack
Mobile, Al.
Barbara Latimer
Sonny’s Bar-B-Q
Winter Park, FL
Ellis F. Porch
Shalimar, FL
Markus Bernrieder
BBQ Travel
Weyarn, Deutschland
Drew McLean
Bearboy Gourmet
Holland, MI
Timothy Monday
Year of the BBQ
Sweetwater, TX
Robert Boord
Richards Packaging
Memphis, TN
Aaron Vandewarker
Ukiah, CA
Linda Haskett
Pig in a Pokey
BBQ Catering &
Competition Team
Callahan, FL
Kevin Karzin
Valencia, CA
Robert Mustain
Hanahan, SC
Doug Hankins
Tay’s sauce llc
Cameron, NC
Joe Barber
Brookville, PA
2013 NBBQA AWARDS OF EXCELLENCE
The annual NBBQA Awards of Excellence recognizes the very best products across 25 unique
categories. Winners will receive first, second or third place medals, custom award certificates
and promotional opportunities. Results will be announced during the NBBQA National Conference
(Feb. 19–23 2013) in Mobile, Alabama.
ENTRY INSTRUCTIONS
Two application forms for each product must be submitted as follows:
Mail, fax or email entry form and payment to:
National Barbecue Association
455 South Fourth Street, Suite 650
Louisville, Kentucky 40202
Fax: 502-589-3602
Email: [email protected]
Ship product and copy of entry form to:
Becky Streuter, Chairperson
NBBQA Awards of Excellence
c/o 17th Street Warehouse
214 N. 17th Street
Murphysboro, Illinois 62966
Entries must be received by January 18, 2013. Visit nbbqa.org for complete contest rules, judging criteria and online application forms.
APPLICATION Duplicate this form as necessary for each entry. Additional copies are available at nbbqa.org.
Name of Product
Name of Company
Contact Person
Company Address
City
Phone
State
Zip
THE
ROSS !
C
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AND E TWORKING
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Email
Website
CATEGORIES Select only one — use a separate form for each entry.
Barbecue Sauce
Barbecue Dry Rub / Seasoning
Tomato Mild
All-purpose (beef / poultry / pork)
Tomato Spicy
Southwest
Mustard Mild
Cajun
Mustard Spicy
Caribbean/Jerk & Mediterranean/Herb
Fruit Mild
Barbecue Specialty Items
Fruit Spicy
BBQ Book
Vinegar Mild
BBQ Tool or Accessory
Vinegar Spicy
BBQ Gift Pack
White Sauce
BBQ Apparel
Barbecue Marinade
Citrus / Fruit
Oil & Vinegar
Caribbean
Asian
Mustard
ie
—
o
xt
better
, suppl
the ne
e has c
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Miscellaneous
Anything Goes
Condiment
Best Overall Label 2012
ENTRY FEE PAYMENT METHOD
This is entry #___ of ___ (number of total entries)
NBBQA Member*
$
50 First Entry
$
30 Additional Entry
Non-Member
$
75 First Entry
$
40 Additional Entry
*Only paying members (Trade Partners, Operators,
and Enthusiasts) are eligible for entry fee discounts.
Charge my credit card in the amount of $
VISA
MasterCard
American Express
Card Number
Expiration
CVV Security Code
Name on Card
Signature
My check is enclosed.
Make checks payable to National Barbecue Association.
14
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