Contingency Plan for Hub City BBQ Cookoff Thursday, October 8, 2020 South Plains Fairgrounds - Presented By
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Contingency Plan for Hub City BBQ Cookoff
Thursday, October 8, 2020
South Plains Fairgrounds
Presented By:
Table of Contents
Background, Layout , and Sanitation 3
Schedule of Events 4
Tickets, Entry, ID Screening, and Health & Safety 5
BBQ Teams, Volunteers, Staff and BBQ Judging 6
Open Texas Outdoor Event Check List 7
Hub City BBQ Rules & Regulations and Turn in Times 9
Event Map 11
Questions, Comments or Con-
cerns?
Contact Amy Marquez at the
Lubbock Chamber of Commerce
(806) 761-7000
amy.marquez@lubbockbiz.org
2Background, Layout, and Sanitation
Background
Since its inception in 1999 the Hub City BBQ has highlighted some of the best BBQ in Texas. The mission of
the BBQ is to highlight our Chamber member businesses and their BBQ skills. This year’s event will be a one
-day VIP Event. BBQ Teams will cook, compete, and mingle with their guests in the span of 12 hours.
Layout
Cooking teams will be spaced out with 20’ between teams. Lubbock Chamber of Commerce BBQ volunteers
and KT Black staff will monitor and enforce that the 20’ in between teams isn’t used as spill over space for
the teams.
Sanitation
Hand sanitation stations will be placed throughout the footprint of the event. Fairground bathrooms will be
cleaned every hour to sanitize surfaces. Additional hand washing stations will be located by portable bath-
rooms.
3Schedule
Wednesday, October 7, 2020
4:00 PM Team Set-up begins
9:00 PM Fairgrounds Closes
(All areas will be secured for the evening, no festivities or overnight cooking on
Wednesday Night)
Thursday, October 8, 2020
7:00 AM Team Set-up Continues
Meat Pick-up from United Supermarkets Truck
9:00 AM Judging Containers Delivered to Teams
11:00 AM Competition Judges Check-In
11:30 AM Bloody Mary Turn-In
12:15 PM Dessert Turn-In
1:00 PM Ribeye Turn-In
2:00 PM Cornish Game Hen Turn-In
2:30 PM Other Turn-In
3:30 PM Ribs Turn-In
3:30 PM Open to VIP Ticket Holders
Drink Stations Open
5:00 PM Competition Winners Announced
6:30 PM Last Call for Beer
6:50 PM Beer Stations Close
7:00 PM Event Closes
*All activities and categories are subject to change
4Tickets, Entry, ID Screening, and Health and Safety
Ticket Sales
All attendees will have their tickets prior to the event. KT Black staff, Lubbock Chamber of Commerce staff will ensure that
attendees have their admission tickets prior to the event.
Ticket sales for the event will be conducted prior to the event only
A ticket window will not be available the day of the event
Attendees who have not purchased their tickets prior to the day of the event will not be permitted to enter by KT Black staff,
Lubbock Chamber of Commerce staff and/or Lubbock Chamber volunteers.
Will-Call will not be available the day of the event
Entry Into the Event
KT Black staff, Lubbock Chamber of Commerce staff , Lubbock Chamber of Commerce BBQ Committee and Lubbock Chamber of
Commerce BBQ volunteers will monitor all attendees to ensure they have a mask on prior to entry.
A mask must be worn in line and when you enter the fairgrounds.
A mask must be worn anytime you are unable to keep a safe social distance of 6 feetfrom other attendees.
ID Screening
KT Black staff will check all attendee identification. If an ID is not produced to KT Black staff the attendee will have their hands
marked and will not be able to request alcoholic beverages from KT Black TABC servers.
A mask must be worn to have your ID verified
KT Black staff will have a mask on at all times when verifying IDs
Everyone will be asked to produce their ID
Those 21 and under will be marked to identify they are under the age of 21
Those unable to produce a valid ID will also be marked and will be unable to consume alcoholic beverages
Healthy and Safety for BBQ Attendees
KT Black Staff, Lubbock Chamber of Commerce staff and Lubbock Chamber volunteers will monitor and ensure that all attendees
have a mask on as they enter through the designated entry point and that one is worn when 6 feet of social distancing isn’t possi-
ble.
Stay home if sick; leave if you become sick
Bring and utilize hand sanitizer
Do not share water, drinks, food or any other items
At -risk persons should stay home as much as possible
Family Questions,
members and Comments
persons or Con-
living in the same household will be encouraged to stay together
cerns?
Contactwill
Food samples Amybe Marquez
served byatservers
the wearing gloves and masks at all times (no self serve)
Lubbock Chamber of Commerce
Hand sanitization stations
(806) will be provided throughout the event
761-7000
amy.marquez@lubbockbiz.org
5BBQ Teams/Volunteers/Staff and BBQ Judging
BBQ Teams/Volunteers/Staff
KT Black staff, Lubbock Chamber of Commerce staff , Lubbock Chamber of Commerce BBQ committee and Lubbock Chamber of
Commerce BBQ volunteers will monitor.
Masks must be worn at all times when you are unable to maintain 6 feet of social distancing
Designated servers will wear gloves at all times and change them frequently
Masks must be worn when 6 feet social distancing isn’t possible
Servers need to maintain 6 feet between themselves and attendees when serving
All condiments provided will need to be in pre-portioned sealable containers or provide individually packaged condiments
Attendees are only to be handed items, they should not serve themselves
Disposable cups, napkins, plates and utensils will be utilized
New cups, plates and serving boats will be used for each sample
Encourage 6 feet social distancing in food lines
Provide and utilize hand sanitizer
Temperature check all employees/team members/staff and volunteers as the arrive to help with your team
Frequently used work areas and touch points should be cleaned and sanitized in 30 minute intervals
All employees should be trained on appropriate cleaning and disinfection protocols, hand hygiene, and respiratory etiquette.
BBQ Judging
KT Black staff, Lubbock Chamber of Commerce staff , Lubbock Chamber of Commerce BBQ committee and Lubbock Chamber of
Commerce BBQ volunteers will monitor.
BBQ entries will be turned in by 1 team member for each category submittal time
BBQ entries will be taken by 1 of 2 designated volunteers receiving entries
BBQ entries will be served to judges in individual serving boats , one server will be assigned to each judging table
BBQ entry samples will be thrown away before the next sample is provided to judges by designated servers
Tables will be sanitized after each round of judging
Wash stations will be available outside of the judging area
HandQuestions, Comments
sanitizing stations will or
beCon-
provided in the judging area
cerns?
Contact
Judging tablesAmy Marquez
will be spaced at the
out by 15 feet to allow for social distancing
Lubbock Chamber of Commerce
Only 4 judges per
(806)table will be allowed
761-7000
amy.marquez@lubbockbiz.org
6REVISED JULY 2, 2020
MINIMUM STANDARD HEALTH PROTOCOLS
1.
CHECKLIST FOR OUTDOOR EVENTS Page 1 of 2
Outdoor events, such as July 4 celebrations and other large outdoor gatherings with estimated attendance of 10 or
more, are permissible to hold in Texas. The county judge or the mayor, as appropriate, in coordination with the
local public health authority, must give approval to such an outdoor gathering or event prior to it being held.
All individuals must wear a face covering (over the nose and mouth) wherever it is not feasible to maintain
six feet of social distancing from another individual not in the same household or, for those engaging in
physical activities outdoors, wherever the individual is not able to maintain a safe physical distance from
others not in the same household.
The following are the minimum recommended health protocols for all outdoor events in Texas. These minimum
health protocols are not a limit on the health protocols that individuals may adopt. Individuals are encouraged to
adopt additional protocols consistent with their specific needs and circumstances to help protect the health and
safety of all Texans.
The virus that causes COVID-19 can be spread to others by infected persons who have few or no symptoms. Even if
an infected person is only mildly ill, the people they spread it to may become seriously ill or even die, especially if that
person is 65 or older with pre-existing health conditions that place them at higher risk. Because of the hidden nature
of this threat, everyone should rigorously follow the practices specified in these protocols, all of which facilitate a safe
and measured reopening of Texas. The virus that causes COVID-19 is still circulating in our communities. We should
continue to observe practices that protect everyone, including those who are most vulnerable.
Please note, public health guidance cannot anticipate every unique situation. Individuals should stay informed and
take actions based on common sense and wise judgment that will protect health and support economic revitalization.
Health protocols for individuals:
Individuals aged 65 or older are at a higher risk of COVID-19. To the extent possible, avoid contact
within 6 feet with individuals aged 65 and older. Individuals aged 65 and older should stay at home as
much as possible. Large gatherings, even those held outside, pose a significant risk to this population.
Individuals may not be in a group larger than 10 individuals (including those within the individual’s
household). Within these groups, individuals should, to the extent possible, minimize in-person
contact with others not in the individual’s household. Minimizing in-person contact includes
maintaining 6 feet of separation from individuals. When maintaining 6 feet of separation is not
feasible, other methods should be utilized to slow the spread of COVID-19, such as washing or
sanitizing hand frequently, and avoiding sharing utensils or other common objects.
Individuals should maintain 6 feet of separation from others outside the individual’s group. A group
is defined as no more than 10 persons including the members of the household and those persons
who traveled together to the event.
Self-screen before going to an outdoor event for any of the following new or worsening signs or
symptoms of possible COVID-19:
Cough Sore throat
Shortness of breath or difficulty Loss of taste or smell
breathing Diarrhea
Chills Feeling feverish or a measured temperature
Repeated shaking with chills greater than or equal to 100.0 degrees Fahrenheit
Muscle pain Known close contact with a person who is lab
Headache confirmed to have COVID-19
7REVISED JULY 2, 2020
MINIMUM STANDARD HEALTH PROTOCOLS
1.
OUTDOOR EVENTS: Page 2 of 2
Wash or disinfect hands after any interaction with employees, other individuals, or items at the
outdoor event.
Clean and sanitize any items before and after use.
Local approval factors:
Local approval for large outdoor gatherings (those with an estimated attendance exceeding 10
individuals) is appropriate in this instance because a statewide standard is unable to take into account
the various factors needed to ensure such a gathering in varied locations is safe and will minimize the
spread of COVID-19. Further, business parity is not an issue at large outdoor events.
In evaluating large gatherings (those with an estimated attendance exceeding 10 individuals), the
county judge or the mayor, as applicable, should consider the following factors:
The overall number of projected attendees;
The likelihood of individuals over the age of 65 attending;
The density of the forum and the ability to ensure social distancing of 6 feet between
individuals; and
The level of transmission in the county.
Gatherings of less than 10 individuals may proceed consistent with all the health protocols above
without approval of the county judge, local health authority, or mayor, as applicable.
8Hub City BBQ Rules and Regulations
1. A Cooking Team will consist of a head cook and no more than four assistants (5 total).
2. Entry forms must be turned in to the Chamber as soon as possible. Space is at a premium.
3. Competition will be held in 6 categories: Bloody Marys, Dessert, Ribeye Cornish Game Hens, Other and Ribs. Fruits,
vegetables, bread, garnish, etc., will NOT be judged.
4. At least two ribeyes, one spare rib and two cornish game hens will be provided for each team competing in ribeye, ribs
and cornish game hens, which will be available on site during meat pick-up on Thursday, October 8 starting at 7 AM. Turn
-in times and team check-in will be at the Trademart Building. Competition containers will be delivered to you. Once you
check-in and pick up your items, you can then pick-up competition meat provided by United Supermarkets at the United
Supermarkets truck. Teams may not leave the grounds with competition meat.
5. The team captain or representative MUST attend a HEAD COOKS MEETING that will be conducted virtually. (Mandatory)
All material including space numbers, turn-in times and load in times will be emailed to the team captain after the
virtual meeting is attended.
6. Team move in is from 4 PM - 9 PM Wednesday, October 7th. Each team will be assigned to a check-in time block. Over-
size entries (>16 feet) are encouraged to move in at 4 PM on Wednesday, provided that they DO NOT block other
teams. (Your trailers MUST fit in the space(s) that were secured specifically for you) High-Performance UTVs will NOT
be allowed. UTVs/Golf Carts for the purpose of moving in and setting up will be allowed prior to event.
7. Judging: You will receive a sheet with your turn-in times when you pick up your competition meat. Late entries will be
disqualified. Bloody Marys will be judged first, then dessert, ribeye, cornish game hens, other, and then ribs. You must
submit for competition the ribeyes, cornish game hens and rib items provided to you at check-in. For judging purposes,
we require 5 ribs, 12-15 pieces of ribeye and for other categories, a sampling for 12 people. Entries must be entered in
containers provided to you. No sauce or garnish is allowed on Ribs or Ribeye.
8. BBQ committee members will assist in preparation for Health Department inspections the morning of Thursday, October,
8 Per Health Department regulations, training will be conducted at the mandatory cooks’ meeting. Please help us comply
with health codes! Health Department officials will be on site for inspection Thursday morning between 8 – 9 AM (Time
is subject to change)
9. Teams MUST bring three, 5-gallon buckets. We will add bleach tablets to your buckets and test your bleach water on
site prior to the Health Department inspection. Please keep bleach on hand at all times. It is possible the Health Depart-
ment could make surprise visits throughout the day of the event.
10. All meat MUST be cooked at the event (do not bring any meat precooked). All uncooked meat must be on ice or refriger-
ated. Holding temperature must be 40 degrees or less.
11. After cooking, meat must be maintained at 140 degrees or above in a covered container.
12. No cigarette or cigar smoking in the cooking or food area.
13. Cleanliness of the cook, assistant cooks, and cooking area is required. Provide a hand sanitation station for team and
guests in your area at all times.
14. No animals of any kind allowed in the cooking area.
15. Each team is required to bring and cook on site enough food for their ticket holding guests, team members and an addi-
tional 20 guests but no more than 50 guests visiting other teams. (example: 1 Cooking Team with 5 members and 15
ticket holding guess + 30 Guests = Enough food for 50 guests). Meat remaining from competition can be used as well as
chicken, sausage, quail, brisket, ribs, frog legs, calf fries, etc.
16. Teams must serve attendees during the event - “self-serve”. Is NOT allowed. All condiments must be prepackaged.
Masks must be worn when 6 feetdistancing isn’t possible
17. Teams MUST have tickets for all guests to enter the VIP event. Anyone in the booth before 3:30 PM Thursday, October,
8 must have a ticket Five tickets will be given to all teams. Tickets will not be sold at the event. All guests must have a
ticket to enter the event.
18. Holes in pavement are NOT permitted, fires on the ground are NOT permitted, and each team MUST have a fire extinguisher (at least a
2A 10 BC). The cooking team is responsible for any property damage caused by their team. Fire Marshall will be checking!
19. DO NOT dump grease on the ground. All trash must be emptied in dumpsters. A waste water disposal site will be avail-
able.
920. Due to the location, ELECTRICITY CAN BE PROVIDED ON AN EXTREMELY LIMITED BASIS. We need to know in advance if
you require electricity. Contestants must adhere to all fire codes and other codes of the City of Lubbock. Electric hookups
may be as much as 300 feet from your cooking space, come prepared with extension cords! Electricity locations/
requirements will be explained at both of the Head Cooks meetings.
21. Props, tents, canopies or any other equipment may not exceed the boundaries of the designated paid cooking area.
Chamber Staff must approve props and games. Due to fire regulations, cookers may not be under tents or canopies.
22. Teams must provide all needed equipment and supplies including cooker, cooking supplies, plates, napkins, cutlery, serv-
ing utensils, trash cans and trash bags, gloves, banners, signs, tables, chairs, hand sanitation station, etc.
23. Prizes will be awarded for 1 – 9 place in each category. The winning teams will be mentioned on the Chamber website
and team photos may be run, space permitting. Cookoff results will be submitted via press release to the media and post-
ed on social media.
24. Teams entering and/or advertising MUST be a member of the Lubbock Chamber of Commerce or an employee of a mem-
ber business. The registration fee for non-Chamber teams includes a one-year Chamber membership.
25. The sale of items is PROHIBITED. However, teams may distribute promotional items, food, products, etc. from their
booth ONLY, not from any other location on the premises. Do not disturb other cooking teams or their property.
26. Security will be present from 8 PM. Wednesday through 10 PM Thursday.
27. Wifi is available throughout the Fairgrounds
28. Bring your own trash cans and liners for your team.
29. Cooking team members and chamber volunteers will be the only people allowed to pass through the security gates be-
tween 11 AM and 3 PM with a ticket on the day of the BBQ. If you are expecting a guest or worker after 3 PM please
make sure they have their ticket in hand, plan to meet them at the gate if you need to get them a ticket. Vehicles will
NOT be allowed to drive through the cooking team area after 9 AM on Thursday. All vehicles will be removed from
Fairgrounds by 9 AM on Thursday, October 8.
Competition Turn In Times, Thursday, October 8
Category Turn In Time
Bloody Mary 11:30 AM
Dessert 12:15 PM
Ribeye 1:00 PM
Cornish Game Hens 2:00 PM
Other 2:30PM
Ribs 3:30 PM
10North
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