bbc competition
rules
2014
EVENT INFORMATION
WHEN
Where
What
Why
Saturday, November 8th, 2014 | 2 p.m. – 10 p.m.
Curtis Hixon Waterfront Park | Downtown Tampa
The Fourth Annual Tampa Pig Jig is a great community event open to the public
with great food, live music, BBQ competition and more. Tampa Pig Jig benefits the
NephCure Foundation - the only organization exclusively committed to supporting
research seeking the cause of the potentially debilitating kidney disease Focal
Seg-mental Glomerulosclerosis (FSGS) and Nephrotic Syndrome, improve treatment and
find a cure.
An amazing group of born-and-raised Tampa gentlemen joined forces four years ago
to coordinate the first annual Pig Jig to raise funds in honor of their dear friend Will
who was diagnosed with FSGS in 2009. The event was originally a backyard BBQ
cook-off and has grown significantly to upwards of 30 barbeque teams in the prior
year. All proceeds from this event are donated to The NephCure Foundation. Last
year’s event drew nearly 2,000 attendees and raised over $150,000.
RULES & INFO
COMPETITION INFORMATION
Each BBQ team shall be permitted one chef and one sous chef for the purposes of the competition
Teams may have as many guests as they would like in their designated area (guests will be required to have Pit Passes or VIP tickets)
Teams are responsible for providing their own grill, cooking equipment, utensils, meat, seasonings, etc.
Teams will be assigned a 20 x 20 area.
Each area will be equipped with a 10’ x 10’ tent, 6’ folding table, fire extinguisher, and tarp Each team is responsible for placing the tarp under their smoker/cooker/grill to prevent damage to the surface per City of Tampa park rules.
No house power or water will be provided. Generators are permitted. Competition will consist of four categories:
- Brisket - Butt - Ribs
- Wild Card – Any item you’d like to present to the judges. (think outside the box)
Teams can participate in any or all of the categories
Each category will have a winner & the overall Champion will be determined by the team with the most aggregate points earned through all categories in the competition.
Note that any tie will be broken by the highest score in the Wild Card category. Each team cooks their own meat for judging.
RULES & INFO
JUDGING
Judging will begin at 3 PM and will be as follows: - Ribs- Due at 3PM
- Wild Card - Due at 3:30PM - Butt - Due at 4 PM
- Brisket - Due at 5 PM
Entries will be placed in styro-foam serving trays. Entries may be served sauced or unsauced.
A panel of Old Florida Certified judges will taste and score the meat in categories and trophies will be awarded to the top three teams in each category (Brisket, Butt, Ribs & Wild Card). There will also be a Grand Champion awarded to the best overall team.
Scoring ranges from a low of 1.0 to a high of 10.0 in increments of .5 points for each category. All scores from each category will be totaled at the end and the most points per category wins the contestant that category.
After brisket scoring, each team’s overall points from all entries will be totaled and the contestant with the most aggregate points is crowned Grand Champion. Consistency is key, you may not win an individual category, but can still be in the running for Grand Champion. Judging will be based on the following criteria:
- Taste - Tenderness - Texture
In the UNLIKELY event of a tie, Wild Card scores will act as the tie breaker. For example, (2) teams score a 46 in their Butt entry…Team 1 scores a 30 in the Wild Card and Team 2 scores a 38…Team 2 will win the Butt category.
Each team will be assigned a team number upon arrival. This team number will need to be written on each entry box submitted to the judges.
RULES & INFO
IMPORTANT NOTES
Due to Park logistics and City of Tampa rules, there will be individually scheduled time periods on Friday 11/7 for teams to deliver their competition equipment and scheduled time periods for Sunday departure. These schedules will be distributed well in advance of the event. The park will be patrolled by security both nights.
Drop off times will be between 12 and 5 pm on Friday November 7th. (Stay Tuned for your assigned time slot).
Grill/Equipment pick up will be Sunday November 9th between 7 AM and Noon.
(Special arrangements may be made for removal of equipment Saturday after the event.) You must adhere to all electrical, fire and other applicable Park rules.
Meat must be raw upon arrival. Uncooked meat must be kept cold prior to cooking. Earliest Saturday arrival and fire start time is 4 a.m. NO OVERNIGHT STAY PERMITTED.
Each team shall be allowed to bring one large cooler with meat, beverages & other necessary supplies. It is important to note that ALL COOLERS & SUPPLIES MUST ARRIVE PRIOR TO 7 AM. NO EXCEPTIONS.
No glass containers shall be permitted and all Park rules shall apply.
IMPORTANT – The Pig Jig Team wants to promote greater interaction between the competitors
and the event sponsors/VIP, WITHOUT causing undue pressure to the competitors. The com-petition area will be sectioned off and accessible only by competitors, attendees with Pit Pass-es, VIP passPass-es, or All-Access passes. Pig Jig Staff and/or security personnel will control the entries to the competition area. (Each team is being provided a 6 foot table and a 10’ x 10’ tent and we encourage the teams to setup sampling stations, interact with, pass out your leftovers/extras, etc. to anyone of the above described attendees allowed to access the “Pit”. The majority of attendees in the Pit will be part of Event Sponsor’s contingent and affiliated with the different competitors.) Trash talk is encouraged!
RULES & INFO
WHAT TO BRING
teams are responsible for:
Each team will be provided with a 10’ x 10’ tent, 6’ table, fire extinguisher, and ground cover. Total allotted space for each team = 20’ x 20’.
Grill and extension cords, if necessary.
Everything required to cook and serve the judges (meat, cooking ingredients, utensils, plates, STYRO FOAM SERVING TRAYS FOR JUDGES, preparation tables, etc.)
Marketing materials (i.e. banners) for your business, if desired. Sanitary items (gloves, wipes, napkins, etc.)
Chairs
Cooler with ice, if necessary, to store cooking ingredients.
