Bubba’s Second Annual Barbeque Cook-off Registration Form

Saturday, May 19th

11am to 5pm

1. There will be no registration fee for teams this year so that team resources can be applied to purchasing meat and ingredients for the cook-off (event t-shirts can be purchased separately)
2. Each team can have up to four free passes for team members, additional crew will need to pay the gate entry fee of 100 rmb
3. Teams can enter the grounds as early as Friday evening or on Saturday morning; prepping, cooking, etc., can start at anytime on the day or the days before the event
4. The Donghu Hotel has suites available for 400 rmb per night that sleep four to five people; e-mail me if you wish to take advantage of this convenience
5. Our great sponsor Crown Relocations will once again play an important role in managing the logistics to get team grill equipment to the site and back; a logistics request form will be sent to respective registered team captains
6. Charcoal, wood, or gas is permitted
7. Crown will not move gas canisters so teams will be responsible for getting this to the site on the day of the event; we also will have a “gas guy” on hand with canisters for rent
8. Competition categories and turn-in times: Sausage (Noon); Chicken (12:30), Pork Rib (1 p.m.); Beef (1:30); Chopped/Pulled Meats (2 p.m.)
9. Teams can enter as many categories as they like
10. Awards will be given to the top three in each category, plus a Grandmaster’s Award will be given to the team that scores the most points over any FOUR categories
11. Best in Show award will be given to the team with the best theme/decorations
12. At turn in, teams must put six distinguishable small portions into the official turn in container for the six judges; a head cook/captains meeting will take place on site on the morning of the event
13. Sauce may be applied directly to the sample, but not puddle in the container
14. Toothpicks, foil, skewers and other foreign materials will not be allowed in the containers
15. Teams are responsible for bringing their own utensils and support items, such as bowls, coolers, towels, brushes, etc
16. If you wish to bring some refreshments, please feel free to do so but in quantities for team consumption only
17. Please cook in quantities you are comfortable with for feeding close friends, other team members, and some of the general public; the main focus should be on the competition
18. Teams are not allowed to sale product on the day
19. It is up to each team to maintain hygiene and a clean work area, and keep meats at 140 F or above after it has been cooked