2008 Rules and Regulations

KANSAS CITY BARBEQUE SOCIETY RULES AND REGULATIONS WILL BE FOLLOWED.  A COPY OF KCBS RULES WILL BE PROVIDED UPON REQUEST.

Download rules as a PDF file

SPACE REQUIRMENTS

Each entrant will be allocated a 20 x 20 site unless a larger site is requested on the entry form (there will be an additional charge for EACH ADDITIONAL space or ½ space). Spaces will be assigned in the order of entries received. We will do everything possible to accommodate your request however we reserve the right to change site as needed. Selling teams will be categorized as early (2pm) or late (7pm) and sited appropriately. Selling teams will be separated from the non-selling contestants to the degree possible.

• All teams must have a provision for hand washing (soap & bucket of water minimum; bleach for their cooking site. Hand washing sinks for the public will also be provided throughout the event areas).
• Please provide your own up to date fire extinguisher. Our Fire Officials require this.
• An ice company truck will be on-site both days to sell ice at our cost.
• Receptacles for ashes will be available for dumping hot ashes at the end of the contest. Please dump hot coals only in the marked receptacles.
• Please provide your own trash receptacles for your booth. Dumpsters will be conveniently located for trash dumping. The Town will provide receptacles and trash removal throughout the general contest site, but will not service individual booths.
• Tables, tents & chairs may be rented from Colorado Tents and Events which is located in Silverthorne.  Call them directly for rental information – (970) 262-6858. Minimum of 7-10 days notice required.
• All items such as tents and grills must be removed by 12:00pm on Sunday.
• Teams using electricity must provide their own heavy-duty extension cords (at least 200 feet).

BBQ BUCK® TICKET SALES

Our contest allows BBQ Buck® sales of samples or plated food. Last year The Rotary Club sold more than $180,000 BBQ Buck® tickets. The top selling team sold 14,646 BBQ Buck® tickets. Sales taxes of 7.765% are remitted to the State of Colorado on the gross ticket sales. 80% of the remainder of the BBQ Buck® ticket sales (less the cost of any electricity used but not paid for at registration) will be rebated to the vendor and the remaining 20% will be donated to The Rotary Foundation of Summit County, a 501(c)(3) non-profit and an acknowledgement of the vendor’s donation will be provided. If you sell BBQ Buck® samples on Saturday, you will be eligible for the People’s Choice Award. Only those cooks selling BBQ Bucks® are eligible. If you decide NOT to sell BBQ tastes, Please Do Not Give Samples Away, as the taste ticket revenues fund the many projects of the Rotary Club of Summit County.

SELLING OF BARBEQUE

Friday 12:00-9:00 p.m. and Saturday 10:00 a.m.–7:00 p.m. This is a non-cash event and BBQ samples and plates may be sold to the public in exchange for BBQ Buck® tickets only. BBQ Bucks® are the ONLY currency.

• Selling of BBQ Buck® samples and plates will make you eligible for the People’s Choice Awards. Ballots that will be distributed on Saturday only.  As spectators purchase BBQ Buck® tickets they will be given one People’s Choice Ballot, which they may fill out and deposit in ballot box on Saturday only.
• You may bring pre-cooked items for sale for BBQ Buck® sampling. Your contest meat must be raw and will be inspected on Friday.
• We will be using tickets for BBQ Bucks® in a $1.00 denomination. The contest will be selling tickets at several ticket booths throughout the venue.
• All venders, including contestants, who sell food including plates of BBQ and side dishes, sauces, salsas, or any other food or non food items, must take BBQ Buck® tickets instead of cash. You will receive 80% of net proceeds (after taxes) from your booth. For example if your after tax net BBQ Buck® tickets are $1000.00, your net return will be $800.00. You will also receive a written acknowledgement of your $200.00 donation to the Rotary Foundation of Summit County for your tax records. Many contestants were very successful with selling of plates and we encourage more teams to sell larger portions and side dishes. To be fair to all teams the event is strictly non-cash and the BBQ Buck® 80/20 split will be used for everyone.   No cash may be collected for any items sold.
• A container will be provided for you to collect tickets redeemed at your booth. Pick up your container at Registration. 
• Please turn in your ticket container and reimbursement form at the Country Store no later than 7:30 p.m. Saturday.
• Your tickets will be recounted and a check for your proceeds will be mailed to you within two weeks.

CANCELLATION, REFUND, AND LATE BOOKING POLICY

• We understand that things happen and you may need to change your plans. If we receive your notice of cancellation by July 1st you will receive a full refund. After July 1st refunds will be handled on a case by case basis.
• A late registration fee of $50.00 may apply to registrations received after July 15th.

MEAT INSPECTION AND HEALTH DEPARTMENT REGULATIONS

• All meats cooked at the BBQ at the Summit must be USDA-approved meat or have been purchased from a USDA-inspected source. Cookers must be able to show proof of this.
• Starting at 9:00 a.m. on Friday, a contest official will inspect your meat for contest judging to certify that the meat begins raw. You may bring pre-cooked or pre-marinated meats for BBQ Buck selling. Sign up for meat inspection when you register. For late arrivals, inspections will be done by request on Saturday morning from 6:00a.m.-8:00a.m. Please call to request a Saturday inspection or an inspection after 6:00 pm. on Friday.
• In our miscellaneous category, the health department has some concerns about what types of game (or exotic) meat will be cooked and sold to the public. The FDA and the Colorado Department of Health require that game meat come from inspected sources and our local officials are obliged to enforce the law. If you have any questions about whether your meat can be approved for the miscellaneous category competition, call Jim Rada, Summit County Environmental Health Department at (970)668-4072 or you may access their website via link from www.bbqatthesummit.com.

SALSA & BARBEQUE SAUCE CONTEST

The Salsa and Barbeque Sauce contest will be Friday night only and will be judged this year by KCBS rules. The official judging will be at 6:30 p.m. for Salsa and 7:00 p.m. for Salsa. Since Salsa and Sauce entries are only $20.00, space on the street will not be provided unless entrants pay $225.00. Registration for Salsa and Barbeque Sauce will be on Friday, from 7:00 a.m.until12:00 p.m., at the registration table in Town Hall, along with the other contest registration. At registration, official Barbeque Sauce and Salsa contestants will be given a 16 oz cup which must be used to submit the salsa and/or sauce for official judging. Turn in times will be 6:30 p.m. for Salsa and 7:00 p.m. for Sauce. Mail entries will not be accepted. Also, a representative of the entrant must turn in the Salsa and Sauce at the required times and at the designated turn in area. Contest organizers will not be responsible for turn-in of samples. The Salsa and Barbeque Sauce awards will be given on Saturday at 3:30 p.m. with the other BBQ at the Summit awards.

KID’S Q

Kids Q will be held on Friday evening. We will provide the grills which will be started at 4:00 p.m., and the turn in is at 6:00 p.m. Please refer to the KCBS Rules and Regulations for Kids Q. Our contest will have the 2 age groups – 10 and under and 11-15. We will designate an area for cooking. Parents may advise from the sidelines. Preparation for presentation must be done at the cooking site. Anything goes so kids may prepare whatever they like. A complete copy of the rules will be provided to all kids who apply.

MISCELLANEOUS, SIDE DISH & DESSERT CONTESTS

Miscellaneous, side dish, and dessert entries will be judged according to KCBS rules. Buffalo, lamb, sausage, etc. are some of the items we’ve judged before, and miscellaneous entries may include anything except dessert, because we have a separate dessert contest. You may enter these categories with more than one item. All entries must be completely cooked and prepared on site! You can be creative in the presentation to the judges and you may use any type of container for turn in. Remember your game meat must come from inspected sources and you must supply proof of inspection when the contest inspects your meat. Dessert will be judged last, of course. These categories will be a blind judging and Judges will use KCBS procedures for scoring.

SHOWMANSHIP CONTEST

At 5:00 p.m. on Friday, August 10th a distinguished panel of judges will walk the contest venue and judge each team on the presentation of their space. Decorations, costumes, on-site demonstrations and performances, and any other addition to your booth will be considered. Remember, have fun with this but keep it “PG” rated!!!

Download rules as PDF file