Newberry Main Street Blues & BBQ Festival |Registration/Application

When: Saturday, February 7, 2026 | 10:00 AM – 4:00 PM

Where: Downtown Newberry, along North and South Seaboard Drive (Larry Keene Drive), just off Newberry Road / S.R. 26.

Setup & Logistics: 
Specific set-up times will be assigned based on placement. Additional details regarding check-in, parking, and logistics will be provided approximately one week prior to the event.

Please note:
Assigned spots will not be changed once confirmed. Any special placement requests must be made at the time of application. While we cannot guarantee specific placements, we will make every effort to accommodate requests when possible.

BBQ Contest Information 

Contest Divisions
There are two divisions:

• Backyard Division (Amateur)
• Commercial Division (Professional)
  This is a non-sanctioned contest.

A contestant is defined as any individual, group, restaurant, or entity (referred to as a “team”) preparing and cooking one or more entries for judging. All rules listed below apply to both divisions.

Equipment
Each team must provide all necessary equipment for preparation and cooking, including cookers, wood, charcoal, or wood pellets.
No sharing of cookers or grills between teams is permitted.

Meat Inspection
Teams must supply their own meat. All meat must be USDA inspected and passed.

No pre-seasoning, injecting, marinating, or cooking is permitted prior to inspection by the Official Meat Inspector.

Overnight Cooking Teams:
Meat inspection begins at 11:00 AM the day prior to the contest. Teams wishing to cook overnight must notify NMSO at least 10 days prior to the event by emailing Charmagne Manning at vendors.nmsoinfo@gmail.com.

Day-Of Cooking Teams:
Meat inspections will take place from 6:00 AM – 7:00 AM on the day of the contest.
All teams must complete meat inspection prior to cooking or they will be deemed ineligible. Once inspected, contest meat may not leave the team’s site until turn-in.

Meat Safety
All meats must be cooked to a minimum internal temperature of 145°F.
After cooking, meats must be maintained at 140°F or higher in a covered container until turn-in.

Cooking Fuels

• Approved cooking fuels include wood, charcoal, or wood pellets only.
• Gas or electric devices may be used solely to start the fire (e.g., charcoal chimneys or burn barrels). Once meat enters the cooker - No gas flames or electric heating elements may be used. Gas bottles must be disconnected and removed from the immediate cooking area.

Approved Cookers Allowed:

• Wood, charcoal, or wood pellet cookers (commercial or homemade)
• Electric or manual rotisseries or rotating shelves
• Electric or manual augers
• Electric or manual power draft devices

Not Allowed:

• Fryers of any kind
• Frying with oil, fat, or butter
• Electric, gas, wood, charcoal, or pellet fryers

Contestant Sites
Each team will be assigned a cook site (approximately 20’ x 20’).
All equipment—including cookers, trailers, and canopies—must remain within the assigned space. Teams requiring additional space must contact the Contest Organizer in advance to make arrangements.

Utilities
NMSO will provide water connections and electricity via large generators.
Teams must bring their own water hoses and extension cords.

Conduct
All teams, members, and guests must exhibit professional and courteous behavior at all times.

Quiet hours are in effect from 11:00 PM the night prior to judging until sunrise.
No alcoholic beverages are permitted on-site.

Cleanliness & Sanitation
Teams must maintain a clean and orderly site and follow proper sanitary food-handling practices. Sanitary gloves are required at all times while handling food.
Failure to use gloves may result in disqualification. Teams are responsible for cleaning their site after the competition concludes.

Meat Categories
a. Chicken
Whole, halved, or individual pieces permitted.

b. Pork Ribs
Baby Back or Spare Ribs only. Must be bone-in.
No country-style ribs or loose chopped, pulled, or sliced rib meat.

c. Pork
Whole shoulder, Boston butt, or picnic only (minimum 4 lbs).
Must be cooked as a single piece but may be separated after cooking and returned to the cooker for finishing.

d. Beef Brisket
Packer trimmed, flats, or points permitted.
Corned beef and pastrami are not allowed.

Turn-In Times
Each category includes a 10-minute window (5 minutes before and after):

Chicken: 11:00 AM
Pork Ribs: 12:00 PM
Pork: 1:00 PM
Brisket: 2:00 PM

Awards
Winners will be announced and awards presented on the Main Stage from 4:00 – 4:30 PM. Award packages for 1st place through 3rd place in each division for each meat category. In addition, there is an overall grand prize for each division. Awards consist of cash, prizes, and trophies in each category. 

Official turn-in containers will be provided at check-in. Garnish is not required but is recommended for presentation.

Backyard Division
Backyard contestants may not sell food at the event.
They are eligible for bragging rights, cash category prizes, and sponsor awards only.

Fees:

$25 per team, per category
$100 per team for all categories

Commercial Division
Commercial contestants with a valid State of Florida license may sell food as festival vendors in addition to submitting competition entries. However, you must advise Charmagne via email of your intent to sell. Please email: vendors.nmsoinfo@gmail.com 
We will be holding limited space for food sales. If you request to sell, it is vital that you honor that commitment.

Requirements:

• Fully licensed through the Division of Hotels and Restaurants
• Proof of insurance naming NMSO as additionally insured
• Verification must be submitted at registration

Sales Requirements for ALL Commercial Food vendors:

• At least 50% of menu items must be BBQ and sides
• No beverages or non-BBQ festival foods permitted

Fees:

• $50 per team, per category
• $200 per team for all categories

The $200 fee includes vending fees.

Please email if you intend to sell—spaces are limited.



Car Show Information

• No pre-registration required. Registration will take place on-site the day of the event. 
• Approximately 100 vehicles participated last year
• Prizes will be awarded
• Registration time and fee will be announced on the Facebook event page
  Event Page:
  
  

Registration & Payment
All BBQ Teams are accepted, to finish your registration, you MUST use the payment link Charmagne will email you.  Once the form and payment are submitted, your team will be registered to compete.

For questions or concerns, please contact:
Charmagne Manning
vendors.nmsoinfo@gmail.com


General Vendors (Craft and items)

You are welcome to apply. We encourage vendors to offer items that appeal to a BBQ and/or car show audience. Space is limited, and we will limit the number of vendors selling the same primary items whenever possible. Once your application is reviewed and approved, you will receive an email from vendors.nmsoinfo@gmail.com notifying you of your approval and providing a Jotform payment link. Please do not fall for scams—always verify that the email is sent from this address.

Also, please note - informational and other community based non profit booths may not be accepted due to space restrictions. 

Available spaces for general vendors are 10’x10’. If you need additional spaces, please specify the number of spaces needed (additional fees apply). 


Concession or Food Vendors

We have limited availability, if any, for new concessions or food vendors. Preference is given to returning vendors in good standing, as well as to BBQ vendors or vendors offering BBQ-related menus for this specific event.

Vendor space assignments are based on trailer requirements. Oversized trailers may not be considered due to spacing limitations.

Once accepted, vendor payment is required within three (3) days of acceptance. No exceptions. If payment is not received within this timeframe, the space will be offered to the next applicant. Please expect acceptance notifications and payment requests to come from Charmagne at vendors.nmsoinfo@gmail.com. Be sure to check your spam and junk folders regularly.

Please complete the section of the form below that is relevant to your applicant type. If it is not relevant to your application, please skip or leave it blank.

By submitting this application, you and all participants in your party agree to the following: 

GENERAL RELEASE:
The Vendor as undersigned below agrees to the rules stated in this agreement between myself and Newberry Main Street Organization, Inc. (NMSO).The vendor agrees to indemnify, defend and hold harmless Newberry Main Street Organization, Inc. the City of Newberry any and all sponsors and any and all members or agents from all claims, injuries, damages or actions caused or suffered by the vendor arising out of the activity or participation of the vendor in connection with this event. Vendor also agrees to save and hold harmless Newberry Main Street Organization, Inc., the City of Newberry and, any and all sponsors and any and all members or agents for the damage of or loss of personal property and or effects of the vendors stored, used or sold during this event.

ADDITIONAL INFORMATION:
1) Payments and Liability Insurance (if applicable) not received by deadline will result in canceled booth space(s).
2) Fees are non-refundable. Event will occur rain or shine. Vendors are responsible for securing tents to the ground.
3) No electric service will be available. Plan to bring your own quiet generator if needed. Generators that are not quiet will not be permitted. All generators MUST be less than 70 Decibels (db). Spaces will not be assigned base on poles or outlets that may be available at certain locations. Again, power and water needs are your responsibility as vendor or contestant. 
4) Food vendors need proof of State of Florida Health Certificates and liability Insurance by the January 15, 2026 deadline. Email to vendors.nmsoinfo@gmail.com. Insured name: Newberry Main Street Organization, address: 25435 W. Newberry Road, Newberry, FL 32669.
5) Vendors will not be registered before or after their assigned set-up time and will only be permitted at their appointment time. If arriving late, you will be required to wait for entry until 9:00 AM. 
6) Vehicles shall be cleared away from the festival area by 9:30am, no exceptions, so plan ahead. Many vendor spots include parking for 1 vehicle behind their booth. 
7) YOU CANNOT DRIVE IN FESTIVAL AREA UNTIL AFTER TEAR DOWN TIME.
If it is an Emergency, you can leave but you have to walk your items out. Tear down cannot begin before 4:00 pm.
8) Vendors are responsible to remove all trash from their area and placing in dumpsters provided.
9) Vendors are responsible to pay all Florida Sales Tax incurred by sales at the festival.
10) Tables, chairs and tents will not be provided. Bring your own as needed.

These rules must be followed. Anyone violation may be asked to leave and
will be REMOVED from any future vendor list. No refund will be provided.

In addition to the above, vendor conduct is very serious. It is the expectation that all vendors act professional at all times to all. Vendors that act in an unprofessional manner to anyone including , our volunteers or other vendors will be removed from the festival immediately. They will also be ban from future events. Any vendor that attempts to cause any disturbance or discord for any reason may also be asked to leave. No exceptions! 

NOTE: If we cancel the festival your registration money will be returned.