Non-refundable fee $100 10x20 space for 4 categories
(Plus people’s choice if you choose)
Non-refundable fee $150 anything bigger than 10x20 space for 4 categories
(Plus people’s choice if you choose)
_______People’s Choice- Pork (included in registration)
_______Dessert (an additional $25)
Registration & money due by Sept 13, 2024
If you have questions, please contact
Jennifer Woodard - jennifer.woodard.gb.park@gmail.com 615-415-3381
Tracy Coleman - tcoleman@greenbriertn.org 629-236-9703
Make checks payable to:
The Brier Park Partners
Mail to: Greenbrier City Hall – 2414 Highway 41S- Greenbrier TN 37073 Attn: Tracy
PRIZE PAYOUT
In each category Pork, Chicken, Ribs & Anything Butt
1st place - $200 & trophy
2nd place - $150 & certificate
3rd place - $100 & certificate
People’s Choice – 1st place - $100
Desserts – 1st place - $100
Grand Champion - $500 & trophy
WAIVER OF LIABILITY
Accepting my entry into this contest I, undersigned, do hereby agree to abide by the rules set forth by the Brier Park Partners BBQ & Bags BBQ Cook off.
I also agree to release any rights and claims for damages and waive any claims for liability on behalf of myself, executors, and administrators, which may have against the Brier Park Partners BBQ & Bags event or affiliates.
Signature: _________________________________________________
Total Received: Cash/Check: ___________________ Date: ______________________
2024 BBQ Cook-Off Rules
1. You may arrive Friday any time after 12pm
2. 10x20 spots are $100 – anything larger $150
3. Teams will provide all the equipment needed to cook in the contest.
4. Electricity will not be provided.
5. Teams are required to keep their area clean and trash picked up before leaving.
6. No alcoholic beverages allowed.
7. Fires can be of wood, pellets or charcoal. Please do not dump charcoal or wood burnings.
8. No fires are allowed on the ground, barrel fires are okay. Chimneys are not to be on the grass.
9. All meat must be in raw condition, no marinade or spice can be done of any kind until meat has been inspected.
10. No parboiling or deep-frying competition meats
11. Sauce of kind may be used. No pooling of sauce or dripping cups in boxes
12. Turn in boxes must have at least 6 pieces of meat for judging, you can put more but a minimum of 6 pieces are required in a box.
13. Chicken may be white or dark meat and at least 6 pieces in a box.
14. Pork is defined as: Boston Butt, Boston Roast, Picnic or whole shoulder. It can be turned in chopped, pulled, chunked or sliced.
15. Ribs must be bone in, no country style ribs allowed and must be at least 6 pieces in a box.
16. 9x9 boxes will be furnished for turn in. Do not mark anything on the boxes.
17. This contest is rain or shine.
18. People’s choice is optional, please check the box on the registration form if you plan on participating.
19. Teams are not allowed to sell any food during the event; samples can only be given to people with punch cards.
20. Garnish allowed: ONLY green leaf lettuce, parsley and kale are allowed. If you choose not to garnish, please line with foil. Do not dress the box with anything else, not even a toothpick.
TURN IN TIMES
CHICKEN 1:00 PM
RIBS 1:30 PM
ANYTHING BUTT 2:00 PM
PORK 2:30 PM
DESSERTS 3:00 PM
AWARDS 4:00 PM
You will have the standard turn in time – 5 minutes before and 5 minutes after on each meat. For instance, chicken can be turned in from 12:55 pm– 1:05 pm. Once time is up, no more entries will be accepted for the category. Please don’t be late!
A quick cook’s meeting will be held at 6pm near the concessions stand inside the
ballfield area. Winners will be announced at 4 pm on Saturday afternoon.
For any questions, please ask at the cook’s meeting.
The deadline to sign up is September 13th. Entry fee of $100-$150 covers all categories except for dessert.
We look forward to having you compete at the
2nd annual BBQ and Bags Event.