2nd Annual Red, White and Blue Barbecue
Benefiting a U.S. veteran through Retrieving Freedom ($150 a team!)
Sponsorships and donations welcome!
Bronze Level: $250
- Name on sponsor banner posted at event and on t-shirts made for the event
- Same benefits as previous levels plus sponsor advertisements at a side events/activities throughout the day. (Dunk Tank auction, Retrieving Freedom dog pin, hot dog eating contest, etc)
- Same benefits as previous levels, as well as being named presenting sponsor on all promotional materials, including forms, flyers, radio advertisements, television interviews, social media posts, etc.
- Special thank you letter from Lambda Chi Alpha and Retrieving Freedom.
| Red, White and Blue Barbecue Team Form (Printable/Downloadable) |
| Red, White and Blue Barbecue Sponsorship Form (Printable/Downloadable) |
- Each team shall consist of a chief cook and as many assistants as the chief cook deems necessary. Chief cooks are/or assistant cooks may only cook for this designated team at the contest.
- Each team will be assigned a cooking space the size of 3-4 parking spaces. Pits, cookers, props, trailers, vehicles, tents or any other equipment (including generators) shall not exceed the boundaries of the team’s assigned cooking space. All seasoning and cooking of product shall be done within the assigned cooking space.
- All teams must show their RAW meat upon check in, and no meat is allowed to be cooked before regulated check in/set up time (6am-8am)
- Contestants shall provide all needed equipment, supplies and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire, and other codes. A fire extinguisher shall be near all cooking devices.
- It is the responsibility of the contestant to see that the team’s assigned cooking space is clean and orderly following the contest. All fires must be put out and all equipment removed from site. It is imperative that cleanup be thorough.
- Teams may garnish dishes with kale and/or parsley.
- All beverages must be in cups with no exceptions. Each head cook is responsible for ensuring that there will be no open containers of beverages at the event.
- The meat categories are as follows:
- Chicken
- Ribs: Ribs shall include the bone.
- Judging platters must include 6 ribs and 6 thighs to be judged.
- All teams are welcome to check in/register between 5am and 8am, and all cooking can begin at 5am. Registration will be this early so that all contestants will have ample time to cook/smoke butts for judging. The judging times for each category are listed below:
- Chicken: 1pm
- Ribs: 2pm
- Chicken: 1pm
- No use of any tobacco products while handling meat.
- Cleanliness of the cook, assistant cooks, cooking device(s) and the team’s assigned cooking space is required.
- Shirt and shoes are required to be worn.
- First aid is not required to be provided by the contest, except at the election of the contest organizer.
- Prior to cooking, meat must be maintained at 40° F or less.
- There will be no refund of entry fees for any reason, except at the election of the contest organizer.
Causes for disqualification and eviction of a team, its members and/or guests
- Excessive use of alcoholic beverages or public intoxication with a disturbance.
- Serving alcoholic beverages to the general public.
- Use of illegal controlled substances.
- Foul, abusive, or unacceptable language of any language causing a disturbance.
- Fighting and/or disorderly conduct.
- Theft, dishonesty, cheating, or any act involving moral turpitude.
Awards available at the event
Grand Champion of the Red White and Blue Barbecue – This award will be decided by the scores given by the judges throughout the day, and a trophy will be awarded to the winning team.
First Runner Up – This award will be decided by the scores given by the judges throughout the day, and a plaque will be awarded to this team.
Second Runner Up – This award will be decided by the scores given by the judges throughout the day, and a plaque will be awarded to this team.
People’s Choice Award – This award will be decided by the most amount of tips given to a team by people attending the event. Each team will provide at least 75 toothpicked samples for the public.
Judging Procedures
- The panel will be made up of 5 judges.
- Judges may not fraternize with teams on turn-in day until conclusion of judging.
- Judging will be done by a team of 5 persons who are at least 16 years of age. Only Judges, Contest Reps and necessary support staff are allowed in the judging during the judging process. No other activities are permitted in the judging area during the judging process.
- The scoring system is from 9 to 2, all whole numbers between two and nine may be used to score an entry. 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2 inedible.
- A score of one (1) is a penalty or disqualification and requires approval by a Contest Rep. Grounds for penalty/disqualification: All judges will give a one (1) in Appearance for prohibited garnish, pooled sauce or less than 6 samples of meat. All judges will give a one (1) in all criteria for sculptured meat, a marked turn-in container, foreign object in the container, incorrect meat. All judges not receiving a sample will give a one (1) in all criteria.
- The low score will be thrown out. Results will be tallied. If there is a tie in one of the categories, it will be broken by the computer, as follows: The scores will be compared (counting all five judges) for the highest cumulative scores in taste, then tenderness, then appearance. If still tied, then the low score, which was thrown out, will be compared and the higher of the low scores will break the tie. If still tied, then a computer generated coin toss will be used. 7a. In the event of lost, destroyed or missing score cards the remaining score cards will be averaged in each category and those averages shall be used as the missing scores on replacement score cards. After there are six total score cards the normal procedure will be followed for dropping the low score.
- Cumulative points for only the three (3) categories will determine the Grand Champion of the Red White and Blue Barbecue.