3rd ANNUAL AL CHYMIA SHRINE BARBECUE
2015 TEAM APPLICATION
September 11 & 12, 2015
Pro and Challenger Series
Official Team Name ________________________________________________
Chief Cook _______________________________________________________
Contact Person ____________________________________________________
Mailing Address ___________________________________________________
City/State/Zip _____________________________________________________
Phone (Day) __________________________ (Evening) ___________________
Email ____________________________________________________________
Payment for the total entry fee must be received with application no later than
September 2, 2015. Al Chymia reserves the right to reject any application after deadline
and/or after spaces are full. If your application is not accepted, your money will be
refunded. However, no refunds will be made once you have been accepted into the
contest. Limited space is available so apply early to secure your admittance.
In consideration of the granting of the right to participate, entrants, participants
and spectators, by execution of this form, release Al Chymia Shrine and their
officers, directors, and any representative or workers, or property owners, or
occupiers, or sponsors connected with the presentation of the Al Chymia Shrine
BBQ contest of and from any claims, injuries, losses, damages or judgments that
may be suffered by the entrant, participant, or spectator to his person or property
and agree to indemnify the aforesaid parties any loss, liability, expenses, or payment
resulting from any such injury to person or property.
Complete this form and return it along with your registration fee no later than September 2, 2015.
Send application and entrance fee to:
Al Chymia Shrine Temple
Attn: Elmo McDonald
5770 Shelby Oaks Dr
Memphis, TN 38134
I verify that I read all the rules and regulations and understand my responsibilities.
I agree to abide by all of the rules and regulations of Al Chymia Barbecue Contest.
Signature (required): _________________________________ Date: _______________
Continue next page
Official Team Name: _____________________________________________________
CATEGORIES & FEES
PRO SERIES
COST
THE MATH
Whole Hog ……………………………..
Shoulder ………………………………..
Rib ……………………………………...
$150
$150
$150
$__________
$__________
$__________
$150
$__________
CHALLENGER SERIES
(Must cook both to qualify for prizes)
Ribs and Shoulders ……………………
Entry fees include Water and Electricity
Extras
Porta John (Regular) ……… _____
(Handicapped) …………… _____
Additional Lot …………… _____
Quantity
$95
$130
$150
$__________
$__________
$__________
MBN Administrative Fee – Required for all cooking teams ……………
$ 10.00
Standard Area: 20’ W X 20’ D Standard cooking site – Maximum space allowed is 40’ W
Request for additional space MUST be made in advance.
Size of rig/trailer: ______________ Space Requested ______ W by ________ D
All teams must register with Barbecue Chair before setting up.
Estimated time of arrival on Thursday/Friday: ____________________
Anything Butt:
Sauce ………………………………… $15 per entry
$___________
Beef………………………………….. $15 per entry
$___________
Chicken………………………………. $15 per entry
$___________
Dessert…………………………………$15 per entry
$___________
3rd ANNUAL AL CHYMIA SHRINE
BARBECUE COOKING CONTEST
September 11 & 12, 2015
PRIZE MONEY TO BE AWARDED:
Pro Series
Grand Champion
$1,000.00
Whole Hog
1st $800.00
2nd $600.00
3rd $400.00
4th $200.00
5th $100.00
Shoulder
1st $800.00
2nd $600.00
3rd $400.00
4th $200.00
5th $100.00
Ribs
1st $800.00
2nd $600.00
3rd $400.00
4th $200.00
5th $100.00
Challenger
Grand Champion
$400.00
Shoulder
1 $300.00
2nd $200.00
3rd $100.00
Ribs
1 $300.00
2nd $200.00
3rd $100.00
st
st
Anything Butt
All Categories
1st $100.00
2nd $50.00
3rd $25.00
Each category will pay 1st, 2nd and 3rd place.
Al Chymia Shrine
Barbecue Contest
OFFICAL RULES AND REGULATIONS
1. Barbecue is defines by Memphis Barbecue Network as UNCURED FRESH OR
FROZEN pork meat, cooked only on wood and/or charcoal fire, which may or may not
be basted. Prior to the official meat inspection, the pork for the contest may not be precooked, sauced, spiced, injected, marinated or cured in any way or otherwise pre-treated.
Teams may NOT remove competition meat from the site after inspection.
Each Team is responsible for maintaining the meat at a temperature below 40
degrees Fahrenheit prior to cooking, and at or above 155 degrees Fahrenheit after
cooking. They must exercise good hygienic practices.
Flammables such as propane, compressed or liquid gas may be used ONLY to
START the INITIAL fire. Once the meat has been placed within the cooker no type of
flammables may be used. To make additional coals, flammables may be used outside and
away from the cooker. Local fire and safety laws may dictate whether the use of any type
of gas will be allowed.
Electrical devices that do not generate heat such as rotisseries, fans and delivery
systems for approved fuels (e.g. Traeger grills) may be used within the cooker. Electric
smokers, holding ovens or other devices with heat producing electrical coil are not
allowed.
Pro Series
2. The Pro Series entry categories are Pork Shoulder, Whole Hog, and Pork Ribs.
a. A Pork Shoulder entry is defined by MBN as the portion of the hog containing
the arm and shank bones, with a portion of the blade bone. The pork ham that contains
the hind leg bone will be considered as a shoulder entry. Boston butts or picnic shoulders
are not valid entries. No garish allowed.
b. A Whole Hog is defined by MBN as an entire hog which must be cooked as
one complete unit on one grill surface whose dressed weight is 85 pounds or more prior
to the optional removal of the head, feet and skin. No portion or portions of the whole
hog may be separated or removed, and then returned to the grill, prior to or during the
cooking process. No garnish allowed.
c. A pork rib is defined by MBN as the portion of the hog containing the ribs and
classified as a spare rib or loin rib portion. Country style ribs are not valid entry. No
garnish allowed.
Challenger Series
A team must cook both in order to be eligible for a site.
3. Challenger Series are Pork Shoulder and Pork Rib
a. A pork shoulder and pork rib is defined above. No garnish allowed.
b. The blind box for the pork shoulder should contain enough to give 6 judges bite size
samples. All pieces must fit inside the closed container (9”x 9”) provided.
c. The blind box for pork ribs must contain at least 6 sections of ribs and all pieces
must fit inside the closed container (9”x 9”) provided.
4. All meat categories for the Pro and Challenger Series must be inspected by the Official
Meat Inspector for compliance with entry requirements.
Judging
5. Pro Series will occur in Saturday, September 12. On-Site and blind judging rules of
the MBN will be used. Blind judging will begin 10:00 am for Shoulder division; 11:15
am for Whole Hog division; and 12:30 pm for Rib division. Finals will be on-site and
will begin at approximately 1:45 pm.
6. Challenger Series will occur on Saturday, September 12. The preliminary round
scores from the blind judging will determine the 3 Pork Shoulder and 3 Pork Ribs
Challenger teams that will advance to the final round of judging.
7. The FINAL round of ON-SITE judging is operated as a separate contest with 6 entries.
There will be 4 final judges traveling in a group, judging all 6 entries. A contest official
will monitor the time allowing 8 to 12 minutes per team. Each team will be judged
independently based on Area/Personal Appearance, Presentation, Appearance of Entry,
Tenderness of Entry, Flavor, and Overall Impression. Decimals will be used in all
categories. The CHALLENGER GRAND CHAMPION will be the team receiving the
highest number of points in any single category in the “finals” round of judging.
8. Finals judges in the CHALLENGER series will not see the meat on the grill. The grill
surface still should be clear of any foil, scraps or any grease that can be easily wiped
away. Anything in plain view of the judge can be judged! China, crystal and silverware is
PORHIBITED for on-site presentations. ONLY PAPER, PLASTIC DISPOSABLE items
are allowed.
9. Each Challenger team must cook enough to provide samples for preliminary blind
judging and 4 on-site finals judges.
General Information to all Teams
10. Contestants’ category (ies) must be stated on entry form.
11. All competition entries for all divisions must be prepared and cooked on site.
12. Each team must comply with all applicable rules/regulations of the Shelby County
Health Dept. NO MEAT/ENTRY/PRODUCT MAY BE SOLD.
13. Each contestant competing shall supply all of his own meat, cooking ingredients,
individual cooking devices, utensils, preparation tables, etc. A regulation cooking area is
provided. All contestants must adhere to all electrical, fire and other city, county, state or
federal codes. A fire extinguisher must be in each cooking area.
14. A team may have as many assistants as are necessary. All cooks and assistants that
handle food in any way must comply with all applicable rules and regulations of the
Shelby County Health Dept.
15. No live animals, including pets (dogs, pigs, etc.), are allowed in the cooking area.
Cooking in pits is not allowed.
16. It is the responsibility of each contestant to see that the contest area is kept clean. All
fires must be put out and all equipment, garbage, etc. removed from site. Any site not
properly cleaned will result in disqualification from future participation.
17. The chief cook will be held responsible for the conduct of his team and guests. Any
disturbances or altercations as a result of team members, guests or individuals in the
team’s area are grounds for disqualification and expulsion from future contests.
Excessive use of alcoholic beverages will be grounds for disqualification. No glass
containers are allowed. Under no circumstances are alcoholic beverages to be
distributed (given away or sold) to the general public by the contestants.
18. The use of golf carts and ATV’s is restricted to the Barbecue Committee. Team
members and/or guests are NOT allowed to use any type of vehicle (golf carts,
ATVs, etc.) in the festival area. Violations will result in disqualification.
19. No live bands, combos, etc. will be allowed in the individual cooking areas at any
time during the event. Absolutely no Entertainment allowed during the judging on
Saturday beginning at 10:00 am. All entertainment and music must end at Midnight
on Friday. Quiet time will be enforced from Midnight, Friday to 6:00 am Saturday.
Only team members with wristbands are allowed to stay on-site in their cooking
areas from Midnight Friday to 6:00 am Saturday.
20. Standard cooking area is 20’ X 20’. Special requests must be stated on the application
and must be approved by the Barbecue Chair. Maximum width is 40’. Water and
electricity are provided.
21. Applications submitted are not guaranteed entrance. Accepted applications will be
contacted and entry fees will be deposited.
22. The Barbecue Committee reserves the right to reject any application. If your
application is not accepted, your fees will be refunded to you. No refunds will be made
once you are accepted into the contest whether you appear or not.
23. All checks should be made payable to Al Chymia Shrine and mailed to 5770 Shelby
Oaks Dr, Memphis, TN. 38134.
24. The Al Chymia Shrine Temple/MBN Committee reserves the right to make additional
regulations as the situation warrants. Violations of rules and regulations will result in
disqualification, expulsion from grounds, and/or disqualification from future
participation.
25. Decisions of the Al Chymia Shrine Committee/MBN Committee Chair and judges are
final.
Category
Pro Shoulder
Pro Whole Hog
Pro Ribs
Official Judging Times
Check-in Time
Saturday, 9:45-10:00 am
Saturday, 11:00-11:15 am
Saturday, 12:15-12:30 pm
Judging Time
10:00 am
11:15 am
12:30 pm
Challenger Shoulder
Challenger Ribs
Saturday, 9:45 -10:00 am
Saturday, 11:00-11:15 am
10:00 am
11:15 am
Pro and Challenger On-Site Finals begin
Approximately 1:45 pm