Location: Spanish Trail Park 205 Stillwell Blvd. Crestview. Fl

Transcription

1 Crestview Area Chamber of Commerce 1447 Commerce Dr. Crestview, FL Event: 14 th Annual Triple B Festival on Dates: March 24, 2018 Location: Spanish Trail Park 205 Stillwell Blvd. Crestview. Fl Greeting Pitmaster, We would like to invite you and your team to our 14 th Annual Triple B Festival on March 24, We are thrilled to continue our chronicles of Crestview s biggest event at our Old Spanish Trail Park to better accommodate our increasing numbers of vendors and competitors. Get in your applications early to secure your prime space. Every year we have over 10,000 visitors coming out for delicious food, great live music and tons of family fun. We are truly excited about our 2018 event and look forward to seeing you! Brought to You By

2 Directions to Old Spanish Trail Park I-10 exit 56 take State Road 85 North for three & one half miles to Stillwell Blvd. Turn right on Stillwell or East for one block. Vendors, Competitors and visitors continue East on Stillwell to the East entrance to check in and for parking. Address for your GPS: 205 Stillwell Blvd. Crestview, FL Crestview High School CHECK POINT I-10 If you need to additional assistance please contact: The Crestview Chamber at (850)

3 COMPETITION TIME SCHEDULE, AWARDS & RULES The 2018 Triple B Festival will be ruled and regulated by Florida Barbeque Association Contest Rules. For complete information about rules and regulations visit the website at: Backyard Teams will participate in Ribs, Chicken & Pork Brisket categories on Saturday with prizes and awards. (Contestants must be at least 18 years of age to participate in the cook-off.) ADWARDS Grand Champion: Reserve Grand Champion: $ Trophy $ Trophy Category Winners: 1 st Place $100 People s Choice: $300 CHECK IN - All teams should arrive at The Old Spanish Trail Park at the Check-in Point (205 Stillwell Boulevard, Crestview, FL 32539) between 2:00pm 4:00pm on Friday, March 23, 2018, and report to any Triple B Committee member for location assignment. If you need to make arrangements to arrive earlier, please contact: The Crestview Chamber at (850) ALL CONTESTANTS MUST BE REGISTERED AND IN PLACE BY 4:00 pm FRIDAY, March 23, A MANDATORY Meeting will begin at 5:00pm at the conference room next to the amphitheater. All Team Captains must attend. Assistants and team cooks are invited to participate.

4 Meat inspection- Shortly after you are assigned a cooking location, an event official will be visiting your team. All meats to be cooked for the competition will be inspected and must be unseasoned, uncooked, and stored in containers at 40 degrees Fahrenheit or below. Meats that do not pass inspection will not be allowed to be turned in for judging. No meats will be allowed to leave the site after it has been inspected. No exceptions will be made to these rules. Cooked on site- All Competition Meats will be brought to the cooking site raw and unseasoned. The meats should be in the original packing or the packing labels saved. The official start time for the Triple B Cook-off is 6:00pm on Friday, March 23, 2018 (upon completion of meat inspection). All cooking, seasoning, and preparing of food must be done within the confines of their assigned space during contest hours. All entries must be prepared and cooked by registered teams only. Conditions- Cooks are to prepare and cook in a sanitary manner. Cooking conditions are subject to inspection by 2018 Triple B Committee. Any infractions identified by the committee should be immediately corrected or the team will be subject to disqualification. All meats must be maintained at or below 40 degrees Fahrenheit prior to cooking. All meats must be covered at all times prior to inspection and cooking. All meats must be cooked to an internal temperature of 140 degrees Fahrenheit. Sanitary, plastic gloves are required by all cooks while handling food. Pits/Equipment- Pits allowed at the cook-off can include any commercial or homemade, trailered or un-trailered pit or smoker used for competitive barbeque. A barbeque pit may include gas or electricity for starting the combustion of wood or wood products but not to complete cooking. Each team is responsible for providing all necessary equipment and supplies. The Triple B Committee will not provide any equipment, including extension cords. Categories- Judging will be Saturday, March 24, 2018, at the following times: RIBS Loin (baby back) or spare ribs only. No country style ribs, no chopped, pulled or slices rib meat loose in entry box 11:30pm CHICKEN Teams may cook individual pieces 12:30pm PORK BRISKET Shoulder, Boston Butt or Picnic only. Pork must be cooked as a single piece of meat Packer trimmed or flats; Must be cooked as a single piece of meat 1:30pm 2:30pm

5 OFFICIAL TIME is kept by the head judge and official turn-in time will be held on the turn-in clock on the turn-in table. We highly recommend for team leaders to synchronize their watch to that clock. Each meat entry will be allowed a five (5) minute turn in window before and after the hour. No entries will be accepted outside this window. Absolutely no exceptions. PRESENTATION- Each entry should include six (6) separate slices or pieces of meat. Meat may be turned in with or without sauce. Nothing may be added to the turn in box in addition to the meat (such as aluminum foil or sauce cups). FBA garnish rules apply. JUDGING- The 2018 Triple B BBQ Cook-off will be judged by the blind judging method and FBA rules. All entries will be submitted in identical containers that will be provided to each team at the mandatory cooks meeting on Friday, March 23, A numerical sticker will be placed on the top of your container to identify your entry when presented to judging by event officials. CLEAN UP- At the end of the competition, the assigned cooking site must be cleaned. Teams are responsible for cleanup of their own site. Teams are expected to collect and dispose of grill debris including grease. Please ensure that grease and garbage are not left behind in cooking area. Each team will be required to submit a deposit of $ with their competitor s application and entry fee. This deposit will be held by the Triple B Committee until the end of the competition, at which time a committee member will inspect your cook station for cleanliness and return the deposit to the head cook. THE FOLLOWING ARE GROUNDS FOR DISQUALIFICATION: 1. Evidence of sculpting or marking an entry so as to identify it to judges or staff. 2. The presence of any item in an entry box other than sauced or un-sauced meat. 3. Failure to include six (6) separate and identifiable samples with each entry. 4. The presence of blood or any indication that an entry is not fully cooked. 5. Delivery of an entry after the turn in window. 6. Entry of any meat not properly inspected by a FBA designated meat inspector. PEOPLE S CHOICE- All teams are encouraged to participate in a special People s Sample Award which offers patrons the chance to enjoy true competition barbeque. Visitors will be able to purchase People s Choice tickets at 4 different locations during the event, for $1.00. Visitors will then turn in the vote portion of each ticket to be collected and counted at 4:00pm on March 24, 2018 to determine the 2018 People s Choice winner. Your team will be rewarded with.60 cents from each vote you receive. A minimum of 200, 4oz sample cups will be provided to you, if you choose to participate in People s Choice. Any other samples that are made, you are required to provide addition sample cups. More details will be provided at the mandatory cooks meeting on Friday, March 24, We encourage you to participate in this friendly competition. It has become a tradition that our community thoroughly enjoys.

6 TEAM REGISTRATION Please Read Please mail in COMPLETED ENTRY FORM, entry fee, $150 Deposit Check and if you are a food vendor, a certificate of insurance showing a minimum of $1,000,000 liability coverage naming Crestview Area Chamber of Commerce as additional insured to: Crestview Area Chamber of Commerce 1447 Commerce Drive Crestview, FL Your registration entry WILL NOT BE PROCESSED until we receive your certificate of insurance and your payment in full. Please click on the link at to purchase insurance, if you don t have any. You will receive an acknowledgment that your registration has been processed. Agreement: It is the cook team s responsibility to make sure that it is compliant with current Florida BBQ Association rules and regulations at the time of the competition. I HAVE READ THE DESCRIPTION OF THE RULES AND I AGREE TO ABIDE BY ITS TERMS. Release/ Waiver of Liability: In consideration of you accepting this entry, I, the undersigned intend to be legally bound, hereby for myself, my heirs, executors, and administrators, waive and release any and all rights and claims for the damage I may have against the Crestview Area Chamber of Commerce, their agents, successors, sponsors, and assigns for any and all injuries suffered by myself, my team, or my guests in this event. Further, I hereby grant full permission to the local newspapers, Crestview Area Chamber of Commerce, and any agents authorized by them to use any photographs, videotapes, motion pictures, recordings or any other record of this event for any legitimate purpose. I have read the Waiver of Liability and answered all questions correctly to the best of my knowledge. I will also adhere to all requirements. IMPORTANT INFORMATION- PLEASE READ An accepted application is a commitment to show. Applications, product description/photo and for food vendors a certificate of insurance showing a minimum of $1,000,000 liability coverage naming Crestview Area Chamber of Commerce and The City of Crestview as additional insured must be received no later than March 19, Registration fees are nonrefundable. Please review and sign the rules & regulations on this page with the application, as some have changed from previous years.

7 TEAM REGISTRATION Team Name Team Lead Street City State Zip Work Phone Cell Phone Please describe the items you intend to exhibit/ sell/ give away and/or attach a menu/ photograph of products. Amusement Device Booth (Bounce House, Rock Wall, etc) Electricity Vendors must supply a 100 heavy duty all weather extension cord; max. 20 Amps- Anything over 20 Amps must provide your own generator. Water Vendors must provide a 100 water hose and T connector Covered Pavilion Booth limited booths available; first come-first serve, limited water & electric available. Trailer/ Tent Size $200 Vendor Booth - 12ftx 12ft $ Volts 20 Amps Yes Yes No No IMPORTANT INFORMATION- PLEASE READ An accepted application is a commitment to show. Application, product description/photo and food vendors need a certificate of insurance showing a minimum of $1,000,000 liability coverage naming Crestview Area Chamber of Commerce as additional insured must be received no later than March 19, Registration fees are non-refundable. Please review, initial and submit the rules & regulations on the back page with the application, as some have changed from previous years. No ANIMALS of any kind, are allowed at this event. I will comply with the rules & regulations as stated on page 2 of this application. Signature Date:

8 BACKYARD COMPETITION (COOKING 3 MEATS: CHICKEN, RIBS & PORK BRISKET) Information Fee is based on Entry Fee received Before March 14 th 2018 and Includes 16x16 Team Cooking Space Fee is based on Entry Fee received Before March 14 th 2018 and Includes 16x16 Team Cooking Space BBQ VENDING Vender Entrée Fee $ $ $ Vender Space 16x16 Team Cooking Space 16x16 Team Cooking Space Total Fees Due: PAYMENT MUST ACCOMPANY COMPLETED APPLICATION Checks: Please make payable to: Crestview Area Chamber of Commerce Cash Amount: $ Check Amount: $ Check # Signature Date: PEOPLE S CHOICE CONTEST (circle one) Yes No Power *Please bring a 100 foot heavy duty all weather extension cord

9 Vendors must supply a 100 heavy duty all weather extension cord; max. 20 Amps- Anything over 20 Amps must provide your own generator. 120 Volts 20 Amps Water *Water is available on site, but not at all booth locations. Water required Yes No Access to Water needed (Please bring containers to transport water to your area.) Yes No Connection to running Water (Please bring a 100 foot water hose and a splitter or Y connection.) Yes No Parking - We can provide parking for personal vehicles and support trucks on event site. We do not allow personal vehicles to be parked in the vendor area. I have a truck/ vehicle I need to park Yes No Description/ Size: Please Initial TO Complete The Registration I HAVE READ THE WAIVER OF LIABILITY AND ANSWERED ALL QUESTIONS CORRECTLY TO THE BEST OF MY KNOWLEDGE. I WILL ALSO ADHERE TO ALL REQUIREMENTS. I HAVE READ THE DESCRIPTION OF THE RULES AND I AGREE TO ABIDE BY ITS TERMS. Signature of Team Leader: Date: