Firefighters BBQ COOKOFF RULES July 10

Firefighters BBQ COOKOFF RULES
July 10-11, 2015 at PASADENA FAIRGROUNDS
GENERAL
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The BBQ Contest will be held at the Pasadena Fairgrounds, located at 7601 Red Bluff, Pasadena, Texas.
Registration is available online at http://firehelpingfire.org. (Note: Application for any other year other than 2014 is
invalid and not acceptable).
Previous year’s contestants will have first right of refusal until 5:00 p.m. May 15, 2015 and must be PAID IN FULL to
select space. After which, space assignment will be made on a first come, first serve basis with no more priority given to
2014 contestants.
PAID first time contestants will be assigned on a first come, first serve basis after May 15, 2015. You will not receive a
space assignment until payment is received.
All Team entries and add-ons (with the exception of additional cook/guest passes) payments are due IN FULL BY JUNE
28, 2015.
All IBCA RULES APPLY (and can be found on our website or the IBCA website).
Each contestant will be assigned a 40x40 space (approximate).
Contestants must supply all needed equipment and supplies.
Holes or dug pits are not permitted.
Metal pans must be provided under the opening of the firebox to prevent damaging the blacktop or concrete surface and
catching the grass on fire.
Promoter and cookoff officials will not be responsible for theft, damage or accidents.
Firefighters Helping Firefighters reserves the right to make additional changes to the rules and regulations.
Decisions of the Firefighters BBQ Cookoff Judges are FINAL.
Those attending or participating in the BBQ Contest are required to wear appropriate clothing at all times. (No one will be
allowed without shoes or shirts.)
Firefighters Helping Firefighters reserves the right to refuse to rent cook-off space to any team or head cook.
Each contestant will be assigned a Committee person (Team Rep) as a Contestant Supervisor; the assigned committee
person will at all times have free access to the contestant's area.
The Head Cooks meeting will be held at 3:00 p.m. on Friday, July 10, 2015.
Firefighters BBQ Cookoff committee must approve all give-a-ways to the general public which need to be submitted via
email by Friday, July 10, 2015 [email protected]
Cook teams are not permitted to charge for entry into their assigned space or spaces during the cook-off.
Cook teams are not permitted to sell any items within the confines of their assigned areas during the cook-off.
Excessively loud music, horns, air horns, etc. are strictly prohibited (Firefighters BBQ Cookoff Committee discretion).
No outside speakers are allowed. All speakers must be set to entertain the guest inside the contestant space only.
All music (bands/radio/DJ, etc.) is to cease Saturday morning by 12:00am (from preceding Friday night events) and
Sunday morning by 12:00am (from preceding Saturday night events).
The Firefighters BBQ Cookoff Committee will not allow hay at any time due to environmental safety. (This means NO
Hay)
Animals of any kind will not be permitted in designated food preparation areas.
Animals of any kind must be contained by being crated, caged, or on a leash at all times.
No electric or gas fires allowed for meat entries.
The Violation of any Rules and Regulations in this document are grounds for expulsion.
1 Entry Fees
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The entry fee is $175.00 for a 40x40 space. Spaces are assigned on a first come first serve for option of site selection.
Participants from the last 2014 BBQ Cookoff at VJTF will have priority selection of space until May 15, 2015. After May
15, 2015 past participants (from 2014) will no longer have priority and will be assigned space on a first come first serve
basis.
2. Each team will be given 1 Head cook wristband and 4 assistant cook wristbands and five (5) two-day passes to the event.
3. Additional cooker passes, up to 20 per space, may be purchased for $10.00 each for 2-day access pass prior to
conclusion of Cook’s Meeting on Friday, July 10, 2015. After the cooks meeting, cooker passes and all general admission
will be purchased at the gate for gate pricing ($5 Friday, $12 Saturday or $14 for a 2-day pass). All passes may be
purchased online at Firefighters Helping Firefighters website (firehelpingfire.org).
NO ADMISSION WILL BE CHARGED TO:
a. Contestants with cooker wristbands
b. Children under 3 years of age
Check In
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Site check-in begins on Thursday, July 9, 2015 at 8:00 am. In order to set up your site, personal vehicles will be allowed
in the cook-off area. No vehicles shall be allowed in the pit area once the pit is set up. All vehicles must be out of the
cook-off area by 2:00 p.m. on Friday, July 10, 2015
2. Due to logistics, larger rigs (26 feet and over) will load in Thursday-July 9, 2015 -- 8:00 a.m. until 10:00 a.m.
3. All other bbq rigs (less than 26 feet) will load in Thursday-July 9, 2015 10:00 a.m. until 6:00 p.m.
4. CONTESTANTS ARE RESTRICTED TO 3 CASES OF BEER PER COOKING SPACE TO BE BROUGHT IN DURING CHECK IN
for your setup
a. The reason for the restriction of beer and ice is that these items are a main source of income, and therefore dictates
the amount of monies contributed to Firefighters Helping Firefighters
b. All beer and ice must be brought in during check-in between Thursday July 9, 2015 8:00 a.m. until Thursday July 9,
2015 6:00 p.m.
Vehicles
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A detailed description of the equipment used by the contestant must be made in writing in the application and submitted
to the BBQ committee with the application by June 28, 2015.
Gates to thru traffic will be locked at 6:00 p.m., Thursday July 9, 2015.
Contestants may drive two vehicles into the contest area for setup purposes only. After setup all vehicles must be
moved to the parking area. The use of RVs and/or tents is permitted as long as they are contained within the team’s
cookoff site.
No vehicle will be allowed to enter or leave the cookoff contest area between 2:00 p.m. on Friday July 10, 2015 and 7:00
a.m. on Sunday July 12, 2015. An exception may be made for out of town contestants who submit their request in writing
NO LATER THAN June 28, 2015 – send to [email protected]
Under no circumstances will contestants block any aisle after set up period ends -- 2:00 p.m. Friday July 10, 2015.
Vehicles not removed by 2:00 p.m. Friday July 10, and/or left unattended, will be subject to removal, by a wrecker, at
the contestant’s expense.
Under no circumstances will any contestant, or member of the public, be allowed to bring onto the grounds: golf carts,
motor vehicles, ATVs (3-wheelers, 4-wheelsers, Gators, etc.), carts, bicycles, roller skates, skate boards, scooters,
motorized coolers or any type of transportation, with the exception of wheelchairs for handicapped individuals. Use of
any of the above mentioned items would justify cooking team disqualification.
2 Cook-off Spaces
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Each team will be allocated 40' x 40' spaces,. Easements are not offered for sale.
Props, trailers, motor homes, tents, covering or any other part of contestant’s or team equipment must not exceed the
boundaries of the assigned space. Easements are not to be used. Utility access is needed during the event.
3. If you are assembling a personal tent (no 3rd party vendors will be allowed onsite), assembly may not be scheduled to
begin until noon Thursday July 9, 2015. Tear down can begin after 7:00 a.m. on Sunday- July 12, 2015.
4. Due to unpredictable weather, it is suggested that contestants bring suitable shelter for their space/team.
5. Tents or any other equipment on the grounds must be free-standing or stabilizes with water barrels .. Tent stakes driven
into the ground are strictly prohibited.
Electrical and Water
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The Firefighters BBQ Cookoff can provide access to electricity for $35
a. 1 ea 110 volt 20 amp plug
b. 1 ea 110 volt 30 amp plug
2. Applications for additional electrical requests must be made in advance to the Firefighters Helping Firefighters office via
email [email protected]. If approved, you must make payment by Friday, July 10, 2015
3. Water is also provided for each space. Hoses must be provided by each team.
4. No electrical will be provided to the spaces on the West fence line per space application for this area.
CONTINUED ON NEXT PAGE
3 Cook Team Responsibilities
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Each cook team with air conditioning must furnish their own drain line, and water over flow must be drained into the citydrain systems or a concealed container.
a. Disbursement of drain water is the cooker's responsibility.
b. Under no circumstance may drain water be drained into adjoining cooking spaces.
c. Cooking teams should plan on moving in and out without the assistance from the BBQ Cookoff Committee. It is the
teams responsibility to coordinate all move in and move out themselves.
The head cook is responsible for the conduct of his/her team and guests.
Under no circumstances are alcoholic beverages to be distributed to the public by contestants. NO ONE UNDER 21 YEARS
OF AGE SHALL BE SERVED OR ALLOWED TO CONSUME ALCOHOLIC BEVERAGES ON THE GROUNDS.
Liquor in bottles must be kept out of sight.
The cook team must comply with all laws pertaining to the serving and consumption of alcoholic beverages.
Any cook team having inappropriate entertainment, contests, etc may be asked to leave the contest area.
Contestants with an enclosed area to which the public is not allowed, SHALL furnish their own security.
It is the responsibility of the Head Cook to see that the contest area is kept clean and that the area is cleaned and policed
following the contest. All fires must be put out, concrete blocks and other building props hauled away and all equipment
removed from the site.
Each cooking space is responsible for fully cleaning their entire space. A $200 deposit/space (via cash or check) will be
REQUIRED upon check-in and will be returned upon vacancy of your site/s, if clean. Please remember that we are trying to
keep costs down, therefore we are requesting the help of each team in this matter.
a. FIREFIGHTERS HELPING FIREFIGHTERS IS NOT RESPONSIBLE FOR CLEAN UP OF SPACES.
b. IF YOUR SPACE IS NOT CLEAN AT THE END OF BBQ COOK-OFF YOU WILL LOSE YOUR SPACE DEPOSIT AND ARE
SUBJECT TO NOT BEING INVITED TO PARTICIPATE IN 2016 BBQ COOK-OFF.
Tear down may begin at 7:00 a.m. on Sunday, July 12, 2015 and must be completed by Sunday, July 12, 2015 at 4:00 p.m.
It is the responsibility of each BBQ team to see that their CONTEST AREA REMAINS CLEAN AT ALL TIMES.
Trash
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Trash receptacles will be placed throughout the contest area for each contestant's use.
It is the contestant's responsibility to have their trash readily available to be emptied into the garbage trailer when it arrives
at the space. (Plastic trash liners will be furnished after check in.)
3. No free liquid to be put into trash bags.
4. Grease collection containers are on site, please use them.
Pits
1. Each contestant is restricted to one competition pit per space.
2. Contestants are not allowed to share cooking equipment.
3. If contestants have more than one cooking space and plan to cook at each cooking space, they must have a different name,
head cook and have a separate pit.
4. Fires must be wood or wood substances.
4 Port-A-Cans
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Should a cooking team require port-a-can service: Firefighters Helping Firefighters requires teams to rent all port-a-cans
from us and can be added to your team entry fees,
Rented port-a-cans will be placed on your space INSIDE the boundaries and will be delivered on Thursday, July 9, 2015
Safety
5. Each team must have appropriate number and appropriate type of portable fire extinguishers at (2) extinguishers per 40
x 40 space
Health
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The City of Pasadena Health Department recommends the following guidelines. All teams are required to follow these
guidelines.
A cover is required over all open food preparation areas.
Three containers of water must be utilized at all times, one gallon minimum each:
a. First Bucket – Soap and water for washing, unless sink and running water are available and useable
b. Second Bucket – Clean water for rinsing, unless a sink and water are available and useable
c. Third Bucket – One cap of bleach per gallon of water for sanitizing,
Keep all food covered,
Keep cold food stored on ice or refrigerated at all times. The food must be maintained at 45 degrees Fahrenheit.
Heated food should be maintained at 140 degrees Fahrenheit.
Smoking tobacco should not be permitted in food serving area.
Beer and Ice
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Beer and ice will be sold onsite and can be pre-purchased online. Presale of ice will be discounted.
Contestants will not be allowed to re-stock beer or ice from outside the cook off.
No glass bottles are allowed. (City of Pasadena Ordinance).
Under no circumstance will outside BEER, ICE or COLD DRINK VENDORS be allowed into the cooking area.
The sale of any drinks or food is strictly prohibited
Contestants are restricted to 3 cases of beer per cooking space to be brought in during check in.
a. Reason for the restriction of beer and ice is that these are a main source of income, and therefore dictates the
amount of monies contributed to Firefighters Helping Firefighters fund.
b. Teams of booths are subject to inspection at check in or after set up.
5 Bands
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Bands must be pre-registered. In order to make arrangements for entry, any cooking team having a band (or musical
equipment) that has to be brought in to the cooking area after 2:00 p.m. Friday, July 10, 2015, must register their band
via http://www.firehelpingfire.org or contact the FHF before FRIDAY, JULY 10, 2015.
No music, dj or bands will be allowed to play on FRIDAY JULY 10, 2015 from 7:00 p.m. until 9:00 p.m. while the music
festival headliner band is playing. Your band must END their last set at 11:30 pm on Friday night – with all music (band,
DJ or radio) ending at 11:30 p.m.
3. No music, dj or bands will be allowed to play on SATURDAY JULY 11, 2015 from 5:00 p.m. until 9:00 p.m. while the awards ceremony
and music festival headliner band is playing. Your band must END their last set at 11:30 pm on Friday & Saturday night – with all
music (band, DJ or radio) ending at 11:30 p.m.
Meat Subject to Inspection
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Friday, July 10, 2014, between the hours of 8:00 a.m. and 2:00 p.m.
One cut of meat will be judged per contestant team or piece of cooking equipment.
Pre-cooked, salted, seasoned or marinated meat is not allowed.
Only one entry per team per space.
No contestant shall start cooking before meats are inspected.
CONTINUE TO NEXT PAGE FOR JUDGING INFO
6 JUDGING
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JUDGING - TO BE HELD AT A LOCATION TO BE DETERMINED BY THE COMMITTEE.
The above entry fee entitles teams to enter the Brisket, Chicken, Pork Spare ribs contests. Participation in other events
(Chili Cookoff, Margarita, Bloody Mary or Dessert) require an additional fee
Turn-in time 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. It is
the contestant’s responsibility to have the entries delivered to the respective judging area in a timely manner.
Firefighters BBQ Cookoff utilizes a blind judging system that is based on a duplicate numbered ticket which will be
utilized in all judging categories, except Margarita and Bloody Mary.
a. Blind judging consists of the double ticket.
Any container that appears to have been deliberately marked or altered will be referred to the General Chairman of the
committee who will rule on disqualification.
All entries will be scored on a scale of 1 to 10 in each of the judging criteria, with 10 being the best.
In case of a tie, the computer will be used and will break the tie.
Non-Meat Categories
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Margarita Contest: One (1) entry per space.
a. JUDGING BEGINS, Friday at 6:30 p.m.
b. Entries will be limited to the first 60 teams.
c. JUDGING - TO BE HELD AT A LOCATION TO BE DETERMINED BY THE COMMITTEE.
d. Participants should prepare margaritas for 5 judges.
2. Firehouse chili: One (1) entry per team, not space.
a. JUDGING begins Friday at 8:00 p.m.
b. Entries will be limited to the first 60 teams
c. JUDGING - TO BE HELD AT A LOCATION TO BE DETERMINED BY THE COMMITTEE.
d. Participants should prepare food for 5 judges.
3. Bloody Mary Contest: One (1) entry per space.
a. JUDGING BEGINS, Saturday at 9:00 a.m.
b. Entries will be limited to the first 60 teams.
c. JUDGING - TO BE HELD AT A LOCATION TO BE DETERMINED BY THE COMMITTEE.
d. Participants should prepare bloody mary’s for 5 judges
4. Dessert Jackpot Contest:
a. JUDGING BEGINS, Saturday - at 10:30 am.
b. Dessert must be prepared on-site
c. Winner is awarded 60% of the jackpot and recognition plaque.
7 JUDGING (CONTINUED)
Meat Categories
5. Chicken Contest:
a. JUDGING BEGINS, Saturday - at 12:00 p.m.
b. Provide fully jointed domestic chicken with skin that includes a breast, wing with tip (visible not tucked
under), thigh, and drumstick:
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If less than 50 teams participate, turn-in One (1) half (1/2) chicken
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If 50 or more teams participate, turn-in Two (2) half (1/2) chickens
c. SKIN ON
d. NO CORNISH GAME HENS
e. Cash awards for 1st thru 5th place ($750, $500, $250, $150, $100). Trophies awarded 1st thru 5th place;
Certificates awarded 6th thru 10th place.
f. NO garnishes are allowed in the judging container. The teams will be issued foil sheets to be put into the
bottom of the trays.
6. Pork Spare Rib Contest: PORK SPARE RIBS ONLY
a. JUDGING BEGINS, Saturday - at 1:30 p.m.
b. Fill tray with individual cut ribs (bone in) (St. Louis Cut acceptable). Ribs must be placed in the tray TOP side
up lying parallel to the hinge.)
i.
If less than 50 teams participate: turn-in seven (7) individual cut ribs (bone in)
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If 50 or more teams participate: turn-in nine (9) individual cut ribs (bone in)
c. Cash awards for 1st thru 5th place ($750, $500, $250, $150, $100). Trophies awarded 1st thru 5th place;
Certificates awarded 6th thru 10th place.
d. Sauces, garnishes or foil will not be allowed in the judging container and will be grounds for disqualification.
7. Brisket Contest:
a. JUDGING BEGINS at 3:00 pm. on Saturday, July 11, 2015. (Award 1st thru 10th place)
b. Fill tray with full width slices of brisket approx. 1/4” to 3/8” thick aligned with the hinge of the container.
All blocking must be done before cooking. The fat cap may be trimmed or cut away before the slices are
placed into the tray. (double elimination judging for top ten).
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If less than 50 teams participate: turn-in seven (7) individual slices
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If 50 or more teams participate: turn-in nine (9) individual slices
c. 15 minutes per space will be allowed for cutting brisket
d. Cookers must provide the Firefighters BBQ Cookoff representative with their brisket entry before the 15
minute time limit expires or face possible disqualification.
e. Sauces may be used during the cooking process but cannot be applied for entry presentation or judging.
f. Sauces, garnishes or foil will not be allowed in the judging container and will be grounds for disqualification.
g. Cash awards for 1st thru 5th place ($750, $500, $250, $150, $100). Trophies awarded 1st thru 5th place;
Certificates awarded 6th thru 10th place
8. Overall Cooking Contest:
a. Any and all meats entered into judging will be cooked from scratch within the constraints of the event. Precooking, marinating, etc. will not be allowed prior to the start of the cookoff. The Firefighters BBQ Cookoff
chairman will inspect competition meats.
b. Fires must be wood or charcoal. Pit may include gas or electricity to start natural substance, but not to
complete cooking. Holes or open pits are not permitted. Open fires may not be built on the
grounds.Trophies and Awards will be awarded to 1st thru 10th place for meats and chili categories.
c. In the event of a tie for any of the positions, the tie breakers will be the scores received in 1st Brisket, 2nd
Ribs, 3rd Chicken
d. Scores for the Overall Contest will be accumulated by space number/head cook not team name.
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