CLEVELAND OCTOBERFEST

C

LEVELAND

O

CTOBERFEST

presents the

October 9 and 10, 2015

Cleveland, Mississippi

Official Barbecue Team Application

for

MBN Pro State Championship Teams

&

MBN Challenger/Patio Porker State Championship Teams

Paying 4

& 5

places in Challenger & Patio Divisions!

sanctioned by the Memphis Barbecue Network

sponsored by the Cleveland-Bolivar County Chamber of Commerce

2015 Barbecue Team Application

check ONLY one:

□

MBN Pro

□

MBN Challenger

□

Patio Porker

Official Team Name ___________________________________________________________ Chief Cook ___________________________________________________________ Contact Person ___________________________________________________________ Mailing Address ___________________________________________________________ City/State/Zip ___________________________________________________________ Phone (day) __________________ (evening) ____________________________ Email ____________________________________________________________

Payment for the total entry fee must be received with application no later than September 30, 2015. Applications submitted are not guaranteed entrance. The MDSBC reserves the right to reject any application after deadline date and/or after spaces are full. If your application is not accepted, your

money will be refunded. However, no refunds will be made once you have been accepted into the contest. Limited space is available so apply early to secure your admittance.

Any photos taken at the event become the property of Cleveland Octoberfest/MDSBC and may be used for promotional purposes. For any additional information or questions contact

Elise Jenkins, Barbecue Chair, at [email protected] or 662-719-1675.

I am entering this contest voluntarily and acknowledge that participation is a privilege, not a right. In exchange for the opportunity to participate in Cleveland Octoberfest/Mississippi Delta

State Barbecue Championship, I assume all risks and indemnify and release all sponsoring and/or hosting entities, including but not limited to the City of Cleveland, the

Cleveland-Bolivar County Chamber of Commerce and Cleveland Octoberfest/MDSBC and their employees, agents and volunteers from any and all liability for personal injury arising out of

my or my team’s participation in this event.

Complete this form and return it along with your registration fee no later than September 30, 2015. Send application and entrance fee to:

Cleveland Octoberfest/MDSBC Attention: Elise Jenkins

P. O. Box 490 Cleveland, MS 38732

I verify that I have read all the rules and regulations and understand my responsibilities. I agree to abide by all of the rules and regulations of Cleveland Octoberfest/MDSBC.

Signature (required): ________________________________Date: ______________________

APPLICATION

Official Team Name: ______________________________________________________

CATEGORIES & FEES

Anything But Division – Friday, October 9 (open to all teams – Patio Porker, Challenger, Pro)

MULTIPLE ENTRIES ALLOWED IN THESE 4 CATEGORIES

Sauce @ $20 per entry …………# of entries ______ $____________ Beans @ $20 per entry………….# of entries ______ $____________ Seafood/Fish @ $20 per entry …# of entries ______ $____________ Chicken @ $20 per entry……….# of entries ______ $____________

Patio Porker Division– Saturday, October 10 (must enter 2 categories to reserve a cooking site)

CIRCLE CATEGORY ENTRIES – Each entry requires a $50 fee

Pulled Pork Pork Ribs Pork Loin (open to Challenger Teams also) Patio Team Fees………..…....$____________

Best Booth – Friday, October 9 (open ONLY to Patio Porker teams) -

Theme: “Porkin’ in the USA”

____Yes, we will compete - No Entry Fee ____No, we will not compete.

Challenger Division– Saturday, October 10 (must enter 2 categories to reserve a cooking site)

CIRCLE CATEGORY ENTRIES – Each entry requires a $75 fee

Pulled Pork Pork Ribs

Challenger Team Fees……….…....$____________

Pro Division– Saturday, October 10

CIRCLE CATEGORY ENTRIES – Each entry requires a $125 fee

Shoulder Whole Hog Ribs

Pro Team Fees………$____________

Extras

Port-a-John @ $100 each………$____________

MBN Administrative Fee – Required for all cooking teams………

$ 10.00

TOTAL ENTRY FEES ENCLOSED: $____________

Make check payable to Cleveland-Bolivar County Chamber of Commerce

Team Members –

10 wristbands issued to team members staying on site from Midnight to 6 am.

(please list all team members)____________________________________________________________________

___________________________________________________________________________________

Standard Area: 20’ wide x 20’ deep Standard Cooking Site – Maximum space allowed is 40’ wide.

Requests for additional space must be justified by size of rig and/or equipment and must be made in advance.

All requests must be approved by the Barbecue Chair.

Size of rig/trailer: _____________________ Space requested: ______Wide by ______Deep

Registration:

All teams must register with the Barbecue Chair between 7:00 am and 4:00 pm on Friday, October 9 before setting up. Special requests for alternative set up time must be approved in advance by Barbecue Chair. Estimated time of arrival on Friday: __________________

2015 Contest Category Prizes

Anything But Prizes

Category 1st Place 2nd Place 3rd Place Sauce $75 + Trophy $50 + Plaque $25 + Plaque Beans $75 + Trophy $50 + Plaque $25 + Plaque Seafood/Fish $75 + Trophy $50 + Trophy $25 + Plaque Chicken $75 + Trophy $50 + Trophy $25 + Plaque

Patio Porker Championship Prizes

Category 1st Place 2nd Place 3rd Place 4th Place 5th Place Pulled Pork $150 + Trophy $100 + Trophy $75 + Plaque $50 + Plaque $25 + Plaque Pork Ribs $150 + Trophy $100 + Trophy $75 + Plaque $50 + Plaque $25 + Plaque Pork Lion $150 + Trophy $100 + Trophy $75 + Plaque $50 + Plaque $25 + Plaque

Patio Porker Grand Champion - $300 and Trophy

Challenger Championship Prizes

Category 1st Place 2nd Place 3rd Place 4th Place 5th Place Pulled Pork $200 + Trophy $150 + Trophy $100 + Trophy $75 + Plaque $50 + Plaque Pork Ribs $200 + Trophy $150 + Trophy $100 + Trophy $75 + Plaque $50 + Plaque

Challenger Grand Champion - $400 and Trophy

Plus guaranteed invitation to the MBN Invitational 2016

MBN Pro Championship Prizes

Category First Place Second Place Third Place Fourth Place Fifth Place Shoulder $500+Trophy

paid entry in 2016

$400+Trophy $300+Trophy $200+Trophy $100+Trophy Whole Hog $500+Trophy

paid entry in 2016

$400+Trophy $300+Trophy $200+Trophy $100+Trophy Ribs $500+Trophy

paid entry in 2016

$400+Trophy $300+Trophy $200+Trophy $100+Trophy

MBN Grand Champion - $1200 and Custom Built Trophy

OFFICIAL RULES AND REGULATIONS

1. Barbecue is defined by Memphis Barbecue Network as UNCURED FRESH OR FROZEN pork meat, cooked only on a wood and/or charcoal fire, which may or may not be basted. Prior to the official meat inspection, the pork for the contest may not be pre-cooked, sauced, spiced, injected, marinated or cured in any way, or otherwise pre-treated. Teams may NOT remove competition meat from the site after inspection.

Each team is responsible for maintaining the meat at a temperature below 40 degrees Fahrenheit prior to cooking, and at or above 155 degrees Fahrenheit after cooking. They must exercise good hygienic practices.

Flammables such as propane, compressed or liquid gas may be used ONLY to START the INITIAL fire. Once the meat has been placed within the cooker no type of flammables may be used. To make additional coals, flammables may be used outside and away from the cooker. Local fire and safety laws may dictate whether the use of any type of gas will be allowed.

Electrical devices that do not generate heat such as rotisseries, fans and delivery systems for approved fuels (e.g. Traeger grills) may be used within the cooker. Electric smokers, holding ovens or other devices with heat producing electrical coils are not allowed.

Pro Division

2. The Pro official meat categories are Pork Shoulder, Whole Hog, and Pork Ribs.

a. A pork shoulder entry is defined by Memphis Barbecue Network as the portion of the hog containing the arm and shank bones, with a portion of the blade bone. The pork ham that contains the hind leg bone will be considered as a shoulder entry. Boston butts or picnic shoulders are not valid entries. No garnish allowed.

b. A whole hog entry is defined by Memphis Barbecue Network as an entire hog which must be cooked as one complete unit on one grill surface whose dressed weight is 85 pounds or more prior to the optional removal of the head, feet and skin. No portion or portions of the whole hog may be separated or removed, and then returned to the grill, prior to or during the cooking process. No garnish allowed.

c. A pork rib entry is defined by Memphis Barbecue Network as the portion of the hog containing the ribs and classified as a spare rib or loin rib portion. Country style ribs are not a valid entry. No garnish allowed.

Challenger Division

3. The Challenger official meat categories are Pulled Pork and Pork Ribs.

a. A pulled pork entry (shoulder or boston butt) is defined by MBN as the portion of the hog containing the arm bone, shank bone and a portion of the blade bone. The pork ham, considered to be a shoulder entry, contains the hind leg bone. Boston butt or picnic shoulders are considered a valid entry. The blind box must contain enough pulled pork to give bite size samples to 6 judges and all pieces must fit inside the closed container (9”x9”) provided. No garnish allowed.

b. A pork rib entry defined by the MBN as the portion of the hog containing the ribs, and classified as a spare rib or loin rib portion. Country style ribs and rib tips are not a valid entry. The blind box must contain at least 6 sections of ribs and all pieces must fit inside the closed container (9”x9”) provided. No garnish allowed.

4. A team must cook at least two (2) categories to be eligible for a site. Challenger teams are allowed to enter the Pork Loin category (see description below). This category will be judged along with Patio Teams. Only the Pulled Pork and Pork Ribs categories will be used to determine Challenger finalists and Challenger Grand Champion.

Patio Porker Division

5. The Patio Porker official meat categories are Pulled Pork, Pork Ribs and Pork Loin. a. Pulled Pork and Pork Ribs descriptions are the same as the Challenger Division above.

b. A pork loin entry is defined as bone in or without bone. Loin must weigh at least 5 pounds at time of meat inspection. No stuffing is allowed. The blind box must contain enough pork loin to give bite size samples to 6 judges and all pieces must fit inside the closed container (9”x9”) provided. No garnish allowed.

6. A team must cook at least two (2) of the three (3) categories to be eligible for a site. A team must cook all three (3) categories to be eligible for Patio Grand Champion.

7. All meat categories for the Pro Division, the Challenger Division, and the Patio Porker Division must be inspected by the Official Meat Inspector for compliance with entry requirements.

OFFICIAL RULES AND REGULATIONS,

8. Categories are Sauce, Beans, Seafood/Fish, and Chicken. No inspection is required and garnish is allowed. Teams are allowed multiple entries in these 4 contests only. A fee is required for each entry. A team can only win one place in a category regardless of the number of entries. This division is open to Pro, Challenger and Patio Porker teams.

Judging

9. ANYTHING BUT JUDGING will be held on Friday, October 9. Blind judging only and garnish is allowed. These contests are open to all teams (Pro, Challenger, and Patio Porkers).

10. PRO JUDGING will occur on Saturday, October 10. On-site and blind judging rules of the Memphis Barbecue Network will be used. Preliminary judging will begin at 10:00 a.m. for Shoulder division; 11:15 p.m. for Whole Hog division; and 12:30 p.m. for Rib division. Finals judging will be on-site and begin at approximately 1:45 p.m.

11. Each Pro team must cook enough to provide samples for on-site and blind judging. It is recommended that Pro teams entering the shoulder division cook a minimum of five (5) shoulders. Teams entering the Pro rib division should cook a minimum of six (6) slabs of ribs. It is not necessary to cook more than one hog.

12. CHALLENGER JUDGING: Judging of the Challenger Division entries (Pulled Pork and Pork Ribs) will occur on Saturday, October 10. This will include 2 rounds of judging. The Preliminary Round scores from the Blind Judging will determine the 3 Pulled Pork and 3 Pork Rib Challenger teams that will advance to the finals round of judging. Challenger teams competing in the Pork Lion category will be judged along with the Patio Pork Loin entries with blind judging only.

13. The FINAL round of ON-SITE judging is operated as a separate contest with 6 entries. There will be 4 finals judges traveling in a group, judging all 6 entries. A contest official will monitor the time allowing 8 to 12 minutes per team. Each team will be judged independently based on Area/Personal Appearance, Presentation, Appearance of Entry, Tenderness of Entry, Flavor, and Overall Impression. Decimals will be used in all categories. The CHALLENGER GRAND CHAMPION will be the team receiving the highest number of points in any single meat category in the “finals” round of judging.

14. Finals judges in the CHALLENGER series will not see the meat on the grill. The grill surface still should be clear of any foil, scraps or any grease that can be easily wiped away. Anything in plain view of the judge can be judged! China, crystal and silverware is PROHIBITED for on-site presentations. ONLY PAPER, PLASTIC DISPOSABLE items are allowed.

15. Each Challenger team must cook enough to provide samples for preliminary blind judging (see meat category descriptions in Item 3a and 3b.) and 4 on-site finals judges.

16. PATIO PORKER JUDGING will occur on Saturday, October 10. Blind judging rules of the Memphis Barbecue Network with one judging round only will be used for each contest. The Patio Porker Grand Champion will be determined by the highest cumulative score from all 3 categories.

17. Each Patio team should cook enough to provide bite size samples to 6 judges and all pieces must fit inside the closed container (9”x9”) provided.

General Information to all Teams

18. Contestants’ category(ies) must be stated on entry form.

19. All competition entries for all divisions must be prepared and cooked on site.

20. Each team must comply with all applicable rules/regulations of the Bolivar County Health Department. NO MEAT/ENTRY/PRODUCT MAY BE SOLD.

21. Each contestant competing shall supply all of his own meat, cooking ingredients, individual cooking devices, utensils, preparation tables, etc. A regulation cooking area is provided. All contestants must adhere to all electrical, fire and other city, county, state or federal codes. A fire extinguisher must be in each cooking area.

22. Each contestant must check in at the Barbecue Headquarters. Set up begins at 7:00 a.m., Friday, October 9, when cooking area assignments will be issued. All teams must be set up by 5:00 p.m. Cooking may begin any time after meat inspection. Teams should not tear down until 6:00 p.m. on Saturday.

23 All deliveries of equipment and supplies, etc. must arrive before 5:00 p.m. on Friday, October 9. All vehicles must be removed from the area by 5:00 p.m., Friday. No vehicles are allowed to remain in the cooking areas.

24. A team may have as many assistants as are necessary. All cooks and assistants that handle food in any way must comply with all applicable rules and regulations of the Bolivar County Health Department.

OFFICIAL RULES AND REGULATIONS,

26. All teams are required to send a representative to the Chief Cooks’ meeting on Friday. Time and location will be provided with acceptance confirmation.

27. It is the responsibility of each contestant to see that the contest area is kept clean. All fires must be put out and all equipment, garbage, etc. removed from site. Any site not properly cleaned will result in disqualification from future participation.

28. The chief cook will be held responsible for the conduct of his team and guests. Any disturbances or altercations as a result of team members, guests or individuals in the team’s area are grounds for disqualification and expulsion from future contests. Excessive use of alcoholic beverages will be grounds for disqualification. No glass containers are allowed. Under no circumstances are alcoholic beverages to be distributed (given away or sold) to the general public by the contestants.

29. The use of golf carts and ATVs is restricted to the Barbecue Committee. Team members and/or guests are NOT allowed to use any type of vehicle (golf carts, ATVs, etc.) in the festival area. Violations will result in disqualification.

30. No live bands, combos, etc. will be allowed in the individual cooking areas at any time during the event. Absolutely no

entertainment allowed during judging on Saturday beginning at 10:00 a.m. All entertainment and music must end at Midnight on Friday. Quiet Time will be enforced by the Cleveland Police Department from Midnight, Friday to 6:00 a.m. Saturday. Only team members with wristbands are allowed to stay on-site in their cooking areas from Midnight, Friday to 6:00 a.m. Saturday.

31. Standard cooking area is 20’ x 20’. Special requests must be stated on the application and must be approved in advance by the Barbecue Chair. Maximum width is 40’. Water and electricity (110 outlet) are included in application fees.

32. Applications submitted are not guaranteed entrance. Accepted applicants will be contacted and entry fees will be deposited. Accepted applicants will be contacted with information regarding the judging process, registration and parking.

31. The Barbecue Committee reserves the right to reject any application. If your application is not accepted, your fees will be refunded by mail. No refunds will be made once you have been accepted into the contest whether you appear or not.

32. All checks should be made payable to the Cleveland-Bolivar County Chamber of Commerce and mailed to P. O. Box 490, Cleveland, MS 38732.

33. The OCTOBERFEST/MDSBC Committee reserves the right to make additional regulations as the situation warrants. Violations of rules and regulations will result in disqualification, expulsion from grounds, and/or disqualification from future participation.

34. Decisions of the OCTOBERFEST/ MDSBC Committee Chair and judges are final.

35. For other information or to make advance arrangements, contact Elise Jenkins, MDSBC Chair, at 662-719-1675 / [email protected] or the Cleveland-Bolivar County Chamber of Commerce at 662-843-2712.

Chamber website:

http://www.octoberfestms.com/

Official Judging Times

Category Check-in Time Judging Time

Sauce Friday, 5:45-6:00 pm 6:00 pm

Beans Friday, 5:45-6:00 pm 6:00 pm

Seafood/Fish Friday, 6:45-7:00 pm 7:00 pm

Chicken Friday, 7:45-8:00 pm 8:00 pm

MBN Shoulder Saturday, 9:45-10:00 am 10:00 am

MBN Whole Hog Saturday, 11:00-11:15 am 11:15 am

MBN Ribs Saturday, 12:15-12:30 pm 12:30 pm

Patio/Challenger Pulled Pork Blind Saturday, 9:45-10:00 am 10:00 am Patio/Challenger Pork Ribs Blind Saturday, 11:00-11:15 am 11:15 am Patio/Challenger Pork Loin Blind Saturday, 12:15-12:30 pm 12:30 pm

Challenger On-Site Finals Begin Approximately 1:45 pm