2018 BBQ at the Brew

Supporting Holy Family Cristo Rey Catholic High School

1. The HFCR BBQ @ The Brew ("the Event") is an amateur BBQ cooking competition. No professional
teams will be allowed to enter. A professional team is considered a team that is representing a
professional cooking organization, such as a restaurant. If there is any question about whether a team is
professional, the ultimate decision will be made by the HFCR BBQ @ The Brew Committee. The
competition categories are as follows: Chicken, Ribs, Pork Shoulder, Brisket and “Other” i.e. wings,
sausage, etc.

2. These rules are subject to change prior to the Event.

DEFINITIONS

3. The Event defines BBQ Chicken as chicken parts or entire chickens that are barbecued, grilled or
smoked. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. The
Event requires that the competition chicken be made from scratch as part of your own recipe. No
contestant is allowed to enter store-bought products.

4. The Event defines BBQ Ribs as a pork or beef ribs that are barbecued, grilled or smoked. Prior to
cooking the ribs, a rub or marinade is often used to flavor and tenderize the meat. During the end of the
cooking process, a seasoned sauce can be applied as a glaze or it can be served separately as a
condiment to enhance the flavor of the ribs. The Event requires that the competition ribs be made from
scratch as part of your own recipe. No contestant is allowed to enter store-bought products.

5. The Event defines BBQ Pork Shoulder (Butt) as Boston butt or pork butt for a cut of pork that comes
from the upper part of the shoulder from the front leg and may contain the blade bone. The meat is
barbecued or smoked. The meat is often seasoned or coated in a spice rub and chopped or pulled once
cooked. The Event requires that the competition pork shoulder be made from scratch as part of your
own recipe. No contestant is allowed to enter store-bought products.

6. The Event defines BBQ Brisket as a cut of meat from the breast or lower chest of beef or veal that is
barbecued or smoked. The Event requires that the competition brisket be made from scratch as part of
your own recipe. No contestant is allowed to enter store-bought products.

7. The Event defines BBQ Other as anything other than BBQ Chicken, BBQ Ribs, BBQ Butt or BBQ Brisket
that falls within the BBQ genre of food. Some examples include but are not limited to: wings, sausage,
etc. No contestant is allowed to enter store-bought products.
REGISTRATION

7. The entry fee includes two tables and one tent. HFCR will provide all sampling serving dishes, eating
utensils and napkins for ticketholders.

8. Due to space limitations, entry forms and fees will be accepted on a first-come, first-served basis, with
HFCR filling all corporate sponsor teams first. A waiting list will be created if needed.

9. You will be contacted once your entry form and payment has been received to confirm your status, as
well as provide you any additional health department reminders, and rules and regulations.

TEAMS

10. A team consists of up to four (4) members who are 21 years of age or older. Team members may
check into the brewery beginning at 7:00 p.m. on September 7, 2018. Please plan on arriving in order to
give yourself enough time to check-in, unload, set up, and cook your food. Samples must be ready to
present to the judges at 12:30 p.m. on September 8, 2018.

11. Each team will be assigned a team number by the Entry/Registration Committee and given a
container to be filled for sampling by the judges. Each team is responsible for being ready to turn in their
filled container to the judging area by 12:30 p.m.; however, actual submission time may vary depending
on the judging process and number of teams entered in the Event.

12. This is a family event and all teams should conduct themselves in an appropriate manner. Failure to
do so may result in disqualification.

PRE-EVENT TEAM MEETING

13. On Tuesday, September 4 at 6:00 p.m. at Cahaba Brewery (4500 5th Ave S, Birmingham, AL 35222),
the HFCR BBQ @ The Brew Committee will conduct a mandatory team meeting (at least one team
member must attend this meeting). Event logistics, rules, responsibilities, and other useful information
will be relayed to teams during this meeting. Failure to have a team member in attendance at this
meeting may result in disqualification and forfeiture of its entry fee.

DAY-OF LOGISTICS

14. In order to facilitate the set-up process for the Event and the teams Cahaba Brewery parking lot will
be open at 7:00 p.m. on Friday, September 7, 2018 for teams to set-up. During this time, the tent vendor
will be setting up provided tents and their cooking apparatuses.

15. The HFCR BBQ @ The Brew will have a Hospitality Team to assist the teams. These HFCR Committee
and Board Members will restock serving items including napkins, utensils and sample cups. They will
also be available to provide serving assistance to contestants when needed.

16. The Event opens to the public at 1:00 p.m. and concludes at 5:00 p.m.

17. Food may be distributed to the public between 1:00 p.m. – 4:30 p.m. All contestants must be
prepared to heat and serve samples to all ticketholders. Approximately one week before the event,
HFCR will advise all teams of tickets sales and final quantity estimates so that more exact amounts can
be prepared.
18. Food service ends at 4:30 p.m. You may begin to tear down your booth and stow all equipment
under your tables at 4:30 p.m. This must be completed by 5:15 p.m. All booths must be vacated by 5:15
p.m.

19. Refreshments will be served at the event and are included as part of your ticket.

20. The event will be held regardless of weather.

21. Please note that the Event is non-smoking.

COOKING REQUIREMENTS

22. The Jefferson County and Alabama Department of Health Rules are incorporated by reference as if
fully set forth herein and all teams agree to adhere to such rules, which will be provided to each team.

23. Cooks are to prepare and cook in as sanitary a manner as possible. Cooking conditions are subject to
inspection by the HFCR BBQ @ The Brew Committee. Conditions found unsanitary will be grounds for
disqualification from the Event.

24. In order to meet Alabama Department of Health requirements, all food entries must be
prepared/cooked on site at the Event. At no time should you leave cooking food unattended (for safety
and integrity reasons).

25. Each team must provide all ingredients and items needed for cooking, including, but not limited to, a
heat source, pots, pans, cooking utensils, cloths, paper towels, and extension cords. Heat sources may
include propane tank/burner; smokers; table-top camp stove; electrical warmer; chafing dishes; small
grills; or heating source with a contained open flame. Alternative sources not mentioned above must be
approved by the Event Chair prior to the Event.

26. All items for cooking using gas fueled heat must meet approval of the Birmingham Gas Inspector.
This includes that all UL inspected appliances utilize original parts and hoses. Any non-UL inspected
appliance MUST utilize a 10 foot hose between the cooking device and gas tank.

27. All sources of gas-fueled heat must be secured in order to prevent being knocked over. It is
suggested that gas tanks be zip-tied to stable items like table legs or placed inside a Rubbermaid-style
container with a flat bottom.

COMPETITION DETAILS

28. A panel of Judges will select the food in each of the categories they like best based on the following
major considerations: Appearance – (20% of total score); Consistency - pleasant combination of
ingredients (20% of total score); Aroma - should smell appetizing (20% of total score); Taste - includes
aftertaste as well (40% of total score). Ties will be broken by the highest Taste score. NOTE: All samples
must be provided to the judges on the tasting plates provided by HFCR

29. The panel of Judges will also determine the Team Spirit winner by evaluating the tent area used by
each team. This award will be based on the following: Decorations - (50% of total score); Enthusiasm –
the personality of team members (25% of total score); and Creativity – how a team incorporates the
BBQ @ The Brew theme (25% of score). Ties in the food categories will be broken by the highest
"decorations" score. No confetti or helium balloons. Only sponsor’s teams may display banners featuring
corporate logos.

30. The People’s Choice Award is determined by the public/HFCR students. You may give samples of
your food to the public so they can cast their votes. Sample cups will be provided to you. All
ticketholders will be provided with ONE voting ballot, from which to vote on their favorite dish in each
category. Extra voting ballots may be purchased at the Event and submitted up until 3:30 p.m., when the
votes will be counted and tabulated. It is up to you to try and entice people to vote for your team.

31. Awards will be given for the following:

- 1st and 2nd Place in the BBQ Chicken category

- 1st and 2nd Place in the BBQ Ribs category

- 1st and 2nd Place in the BBQ Butt category

- 1st and 2nd Place in the BBQ Brisket category

- 1st and 2nd Place in the BBQ Other category

- 1st Place and Runner-up for People's/Student’s Choice

- 1st Place for Team Spirit