Rock the Block BBQ Challenge 2015
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Rock the Block BBQ Challenge 2015
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June 13 , 2015
Grand Rapids, Michigan
2015 Official Entry Form
Space is Limited
$2,750 IN CASH AND PRIZES AWARDED
Team Name: ________________________________________ Chief Cook: _______________________________
Address: _____________________________________________________________________________________
City: ___________________________________________________ State: ______________ Zip: ______________
Phone: ____________________________________ E-mail: ____________________________________________
ENTRY FEE: $250.00 ($300.00 after May 25, 2015)
Includes one entry in all four Event Categories (Chicken, Ribs & Brisket)
• You must enter all four categories to qualify for the Grand Champion and Reserve Champion Awards.
• I wish to compete in (check): Chicken _____ Ribs _____ Beef Brisket _____
• Water located on grounds.
• Limited electrical hook-ups (120v/ 20amp GFI) are available for your cooking apparatus. You must bring your own
extension cord.
• Extension cords must be heavy duty #10 or #12 gauge with ground prongs intact.
• To help us with site selection, please identify if you will need electricity. Yes ___ No ___ (One hook up per team entry)
• Portable generators may be permitted at the Event Chairman’s discretion, based in noise level and location.
• We shall allocate one 20’x 20’ space per team. One vehicle and a cooker or cooker-trailer is permitted in each space.
• To help us in site selection, please submit the overall length of your cooking unit. ________ feet
• Additional vehicles shall be parked elsewhere, nearby.
• Please contact us if you have special requirements. We will do our best to accommodate you but we make no promises.
Additional Team Members
Name Address Phone
Refunds: In the event your team has to cancel from this date, your entry fees will be applied to next year’s event
No refund checks will be issued.
WAIVER OF LIABILITY: In consideration of your acceptance of this entry form and fee, I the undersigned intending to be legally bound,
do hereby for myself, my heirs, executors and administrators, waive and release any and all rights and claims for damages I may have against
the City of Grand Rapids, LINC, REM Management and all said entities employees, departments, offices, representatives and agents
including but not limited to, all individuals assisting in the instruction and/or supervision of their activities, successors and assigns for any
and all injuries suffered to me in this event. I grant permission to the City of Grand Rapids and/or agents authorized by them to use any
photographs, videotapes or any other record of this event for any legitimate purpose. I further agree to abide by all rules and regulations of the
Grand Rapids Barbecue Cook-Off in the application.. I further agree to notify all members of the team I represent about these important rules.
Signature of Chief Cook: ________________________________________ Date: ________________________
Return signed form and check payable to LINC to the address below
LINC ● Attn: Rock the Block ● 1167 Madison Ave. SE ● Grand Rapids, MI 49507
p:616.451.9140 ● f:616.451.0615● www.lincrev.orgPrizethList
June 13 , 2015
Grand Rapids, Michigan
Grand Champion -- $1,500 plus Trophy
Reserve Champion -- $750 plus Plaque
Second Runner Up--$500 plus Plaque
You must enter all categories to qualify for the Grand Champion and Reserve Champion Awards.
***Prize money will be mailed to the winners***
Registration and Set Up
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Registration and set up time is on Saturday, June 13 at 7:00 amRock the Block BBQ Challenge 2015 Rules
DISCLAIMER: LINC Community Revitalization Inc is not responsible for damage to any personal
property sustained during the course of the event-by-event attendees, other cookers or by provided
utilities.
1. REGISTRATION DATES – Registration will open on April 23, 2015. Space is limited!
2. SERVING AS A FOOD VENDOR – Since this event accompanies a festival with
attendees seeking to purchase BBQ plates, we are offering the opportunity for cook-off teams to
sell food to event attendees as vendors. You are responsible for getting all necessary
documentation for a temporary food permit from the Kent County Health department.
3. TEAMS & ARRIVAL – A contestant or team consists of one head cook and no more
than three assistants. Contestants may check into the BBQ Cook Off grounds beginning at
7:00am on June 13,2015 but MUST be in place by 8:00 am. As of 9:00 AM until 6:00 PM on
June 13 all vehicles must remain parked offsite.
4. COOKED ON SITE – All judging meats will be cooked on-site. Random inspections
may be performed to assure that meat is not prepared prior to the official start of the competition.
All meat inspections will be completed by 10:00 AM.
5. SANITATION – Cooks are to prepare and cook in as sanitary manner as possible by
following the attached Temporary Food Permit Requirements. Cooking conditions are subject to
inspection by the judging committee. Infractions identified by the judging committee shall be
immediately corrected or the cook will be subject to disqualification.
6. ENTRIES PER PIT – Only one entry is allowed per pit.
7. BBQ PITS – All cooking must be done by wood or charcoal. No commercial pits, gas or
electricity allowed. Cookers can only use propane to start their fire. Random inspections may be
done to ensure this is followed.
8. OPEN FIRES – No open ground fires are allowed. Each team must provide a fire
extinguisher and have it easily accessible the entire time you are on the event grounds.
9. CATEGORIES – Cook-off meat categories and/or cuts of meats.
Beef Brisket Pork/Spare Ribs 1/2 Chicken – one half fully jointed domestic chicken that
includes a breast, wing, thigh and drumstick.
10. DOUBLE NUMBER SYSTEM – The system requires that two tickets bearing the same
number be utilized, one firmly attached to the top of the judging tray in a manner which hides the
number and the other ticket easily removed by the cook for retention. Winning numbers will not
be revealed until time to announce each place in each category. At that time the secret numbers
attached to the tray/cup will be removed and announced to allow unbiased voting.
11. JUDGING TRAYS – Styrofoam trays with hinged lids and without dividers or the best
readily available judging container, which is approximately 8 inches, square on the bottom half.
A single sheer of aluminum foil should be supplied in each tray. All judging containers shall be
clean and free of any markings. Marked containers may be disqualifies at the Head Judge’s
discretion.Cooks are responsible for insuring that the containers they receive remain clean and undamaged. 12. JUDGING TRAY CONTENTS – The Head Judge will let you know the exact quantities and cuts of meat that will be placed in judging trays. This will normally be accomplished at the cook’s meeting. The Head Judge or designated representative will inspect all trays at the time of turn-in in order to assure compliance with the turn-in criteria. All garnishes and condiments are prohibited, as they do not reflect true quality of the cooked meats. Meats may be cooked with sauces, but once cooking is complete, sauces cannot be added before the meat is places in the judging tray. Recommended amounts* are as follows Brisket:Two (2) full slices approximately ¼’ to 3/8’ thick Pork Spare Rib:Two (2) individual cut ribs (bone-in) Chicken: ½ fully jointed (to include wing, breast, leg & thigh) *amounts are subject to change at Judge’s discretion 13. TURN-IN TIME – Turn-in times for each category will be pre-set – but may be changed at the Judge’s discretion. Once this time is set and/or announced no changes will be made. A turn- in 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. 14. JUDGES – A minimum of five (5) judges per table will be utilized during the final judging. Entries are judged in the areas of APPEARANCE, TENDERNESS/TEXTURE, and TASTE. The judge scoring system ranges from ten (excellent), to five (average), to two (bad). 15. JUDGING QUANTITY – Judges will assign a score sheet, ranking from 1 to 10 for each tray. The “Teller” will add the scores and deliver a true account of the scores and a definitive winner in the 3 categories combined. 16. TEMPORARY FOOD PERMITS – All teams must have a temporary food permit from the Kent County Health Department. Fee for license is $158 if purchased 7 days prior to event. Teams must follow the Temporary Food Permit Requirements included at the end of this rules packet to ensure proper food handling by all teams. 17. WATER HOOK UPS – LINC is providing electric hook-ups and access to water at no cost for teams. If you do receive an electric hook up you cannot draw over 20 amps of power. If you are bringing your own generator, only whisper quiet generators are allowed. Anyone wishing to connect to our generators must be prepared with their own regular outlet plug for their electricity connection or provide their own adapter (20 amp plug). Teams must provide all extension cords needed. Teams must also provide their own hoses and hose connectors to be able to utilize the water access. LINC is not responsible for any damage to items that are plugged into the generators. 18. SOUND – Music and/or sound equipment within your team area is allowed. However, excessive loud music and/or sounds that interfere with announcements, scheduled live bands and entertainment on stage, or which intrude upon or interfere with the comfort of fellow contestants will not be allowed or tolerated. Offenders will receive no more than 2 warnings from the contest organizers and non-compliance will be grounds for disqualification from the Cook-Off and expulsion from the Cook- Off Grounds.
19. CONDUCT & ALCOHOL CONSUMPTION – The Head Cook for each team will be responsible for the conduct of his/her team, guests or invitees. As well, the Head Cook will be responsible for their team’s compliance with the rules and regulations outlines in this information packet. Alcohol will NOT be allowed on the Cook Off grounds! This will result in disqualification with no refund. 20. ANIMALS – Due to the large volume of people that will be in attendance at the event, and the volume of the music that will be played, it is suggested that teams do not bring pets with them.
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