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LIFE FESTIVAL BBQ COOK-OFFRules and Regulations

Welcome to the first annual Life Festival BBQ cook-off event, hosted by The Blue Room. There isadditional information about the full Life Festival event in your packet.

Your contacts for the BBQ portion of the event is as follows:Marcuss McBride: 972-639-7950 marcusmcbrd1@gmail.comChris Reynolds: 903-316-6973 titanmechanic77@gmail.com

**Please carefully read the information below.

The Life Festival BB Cook-Off contest is opened to everyone over the age of 18. The event will takeplace at the First Monday Arbors, Canton, TX on May 18, 2013. Judging of the entries will beginat 12:00PM. An entry fee of $65.00 must be received by Life Festival Committee by May 4 th at 5pmfor early registration. A $75 entry fee for registration after May 4 th. Deadline for registration is 5:00pmon May 17th. A maximum of 12 entries will be accepted on a first come, first serve basis.

All individuals or teams of four are allowed. Each team must have a Chief Cook. The Chief Cook isresponsible for the conduct of the team/guests and cleanliness of their assigned cooking area. As

well, the Chief Cook will be responsible for his teams compliance with these Rules and Regulationsherein, set forth.

The contest meat shall be St. Louis Ribs seasoned as the cook believes necessary for best taste.Brisket may be prepared on a wood, charcoal or gas fire, basted or not, as the cook sees fit. Themeat for a contest entry may not be precooked or cured in any way prior to inspection at thebeginning of the contest. Each Team must cook enough meat to be sampled by patrons for an hour of

judging time, as well as any meat they intend to sell. Each team shall supply its own ingredientsgrills, utensils, tables, tents, chairs, fuel (wood, gas or charcoal), or any item or material which thecook desires.

No alcohol allowed on the Life Festival or First Monday premises at any time. Violations ofthis rule will result in immediate disqualification and expulsion from event.

CHECK IN TIME, MEAT INSPECTION & PREPARATION

The cook-off contest will take place, rain or shine. Check in time is between 6:00pm-8:00pm FridayMay 17th. Reviewing of the meat will start at 8:30 Friday 17 th. Contest meat may not be seasonedmarinated, or pre-cooked in any manner before 8:30 PM on Friday May 17 th. All meats must becooked on site. The preparation and completion of any and all meats in competition is within thecook-off site and during the time limits designated by the promoter.

mailto:marcusmcbrd1@gmail.commailto:titanmechanic77@gmail.commailto:marcusmcbrd1@gmail.commailto:titanmechanic77@gmail.com

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PARTICIPANT AREA

Cooking areas are approximately 10 feet wide and 20 feet deep. The cooking area is for BBQ pitsand equipment only. No cars, trucks, RVs, ATVs, golf carts, etc., will be allowed in the cooking areaafter 7:00 a.m. Sat. 5-18-13. Teams may erect pop -up covers, tent covers, and / or enclose theirspace in any reasonable manner. A catch basin must be provided for ashes or coals dropped byparticipants cooker. No coal or hot ashes will be permitted to fall onto the grass or pavement. Therewill be NO ELECTRICITY available for teams. Please bring your own generator. Water is located

near the cook off area. Generators must be quiet or muffled.

Music within your team is allowed, however, excessive loud music and/or sounds which interfere withannouncements, scheduled live bands and entertainment on stage, or which intrude upon or interferewith the comfort of fellow contestants will not be allowed. Offenders will receive no more than 3warnings, and non-compliance will be grounds for disqualifications from the BBQ Cook-OffCompetition and expulsion from the grounds.

There are no holdovers, you must be cleaned up and moved out by 10:00pm, Saturday, May 18th.

JUDGING

Judging will be by Peoples Choice. There will be one award given of 75% of the received entry fee.Taste testing time will be between 12:00pm-1:00pm Saturday, May 18 th. Life Festival InformationBooth will give 12 tasting tickets, as well as a single voting ticket per patron. The patron can visit anyBBQ teams he/she wishes. He will trade one tasting ticket for one small sample of any BBQ the teamis cooking. The sample should be around two ounces (about two tablespoons of product, or onemeaty rib). The sample containers will be provided. The patron will then return to the team that hebelieves has the best BBQ, and give his voting ticket to the team. The team will collect all votingtickets and turn them in to the Promoter by 1:30pm. The team with the most voting tickets wins thePeoples Choice Award. The winner will be announced at 2:30pm.**If the voting tickets are not turned in on time, the team will be disqualified from the Peoples Choice

contest.

PARKING

Set up of cooking areas must be completed no later than 8am on May 18 th and all vehicles vacatedfrom the festival grounds by that time and must be parked across the street in the designated parkingarea.

TRASH AND OTHER DISPOSAL ITEMS

It is the responsibility of the BBQ cooking teams to keep their area clean and assist in garbage

disposal. Each team is responsible for bagging and disposing of their trash into the dumpstersprovided. Assistance may be provided. DO NOT dump cooking oil or grease on the pavementgrass or in the trash cans and dumpsters. Damage to any of the aforementioned will result in damageand/or cleanup charges. All props, (hay bales, wood, etc) must be picked up and your area cleanedimmediately following the event.

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LIABLITY

The Life Festival, its members, representatives, sponsors, officials and contractors shall not beresponsible or liable for the property of any team, any loses, damage or injury occurring to any team,or its representatives. All property of the teams shall be under the care, custody and control of theteam, whether in transit to, from or within the Life Festival and BBQ Cook-Off area.

SANITATION & SAFETY

Each team must comply with all applicable rules and regulations of the Van Zandt County HealthDepartment, including but not limited to:

Meat must be kept at 40 degrees F or less before cooking; coolers with ice will keep it coldenough.

After cooking, meat must be maintained about 140 degrees F and covered.

Aprons, hats, and gloves must be worn by all cooks and assistants.

Cleanliness of cooking area and personnel is required.

No pets or small animals are allowed in cooking area.Cooking conditions are subject to inspection by judging committee. Infractions identified by the

judging committee shall be immediately corrected or the cook will be subject to disqualification.**Each cooking team is required to have at least one type of fire extinguisher in full view at alltimes.

PIT QUALIFICATION

Any commercial or homemade, trailered or untrailered, pit or smoker normally used forcompetitive barbeque.

A BBQ pit may contain gas or electricity for starting the combustion of wood or wood productsbut NOT to complete cooking.

Pit shall be of a design that contains individual cooking chambers and heat sources (no

sharing of heat sources). BYC (Backyard Cooker) any cooking device by design or nature that is inherently portable

and by design is intended for recreational cooking.

SELLING OF BBQ

Participant has the option of selling their food. A health permit must be obtained from City Hall inCanton, TX prior to the event for a one-time event fee of $25.00.

Disqualification of teams for contest violations is at the discretions of the LF RepresentativeDisqualification of teams for other violations of the Promoters rules and regulations are at the

discretion of the Promoters Representative. There are no appeals and no refunds.

Included is a site map.