2010 World Championship Barbecue Cooking Contest

Transcription

2010 World Championship
Barbecue Cooking Contest
2
The
KING
of all cook-offs.
20
11
Welcome to the Memphis in May
World Championship
Barbecue Cooking Contest
On behalf of the Memphis in May Board of
Directors and staff, welcome to the World
Championship Barbecue Cooking Contest.
Memphis, Tennessee is the undisputed
barbecue capital of the world and known internationally for its unique style. Thirty-four
years ago, the World Championship Barbecue Cooking Contest was born to celebrate
Memphis barbecue around the world. We
welcome you and we congratulate you for
being a part of this intense competition. You
are among the best of the best in barbecue.
Begun for the 2010 competition, in 2011 you
will again be competing for our largest cash
prize purse.
We want your experience while participating
in this grand event to be equally as grand.
We encourage your questions, comments
and suggestions. Our staff and volunteers
stand ready to make your experience a
memorable one. Please feel free to reach
out to the staff and volunteers listed on the
next page:
Again, we congratulate you and
wish you great grilling!
James L. Holt, President and CEO
Desi Franklin, 2011 Chairperson of the Board
3
Event dates: May 12 - 14, 2011
Tom Lee Park in Downtown Memphis, Tennessee The Barbecue Capital of the World!
Over $110,000 in CASH PRIZES!
www.memphisinmay.org
Staff and Volunteer Information
Email is the preferred contact, however you may also call
(901)525-4611 and ask for the appropriate extension.
For questions on tickets or admissions, contact: Nobie McFarland,
Finance Assistant nmcfarland@memphisinmay.org Extension 109
For team questions regarding load-in, competition requirements and
general rules, contact: Cindy Ring, Barbecue Administrator
cring@memphisinmay.org
For questions on operations, special equipment, tents, etc. contact:
Merek Swaim, Vice President of Operations
mswaim@memphisinmay.org Extension 129
For media or sponsor questions, contact: Diane Hampton, Executive Vice
President dhampton@memphisinmay.org Extension 105
______________________________________________
Volunteer Contact: Mary Horner, General Chairman mary.horner@morgankeegan.com
Ann Capatino, Ambassador Chairmananncapatino@att.net
Michael Durand, Transportation Chairmanmdurand@cybermemphis.com
4
The
KING
of all cook-offs.
20
11
SECTION I - 2011 PRIZE MONEY
DISTRIBUTION
Championship Pork Division
Prizes awarded in Whole Hog, Shoulder and Rib
Grand Champion $12,500
First Place $4,000
Second Place $2,000
Third Place $1,500
Fourth Place $1,000
Fifth Place $750
Sixth Place $600
Seventh Place $500
Eighth Place $400
Ninth Place $350
Tenth Place $300 *Does not include Cattleman’s Prize Match
Patio Porkers
First Place $2,000
Second Place $1,000
Third Place $750
Fourth Place $500
Anything But (Exotic/Beef/Seafood/Poultry)
First Place $1,000
Second Place $500
Third Place $250
Cattlemen’s Best Sauce
(Tomato/Mustard/Vinegar)
First Place $1,000
Second Place $400
Third Place $200
5
Frank’s Red Hot Hot Wings
First Place $1,000
Second Place $500
Third Place $250
Kingsford People’s Choice
First Place $2,500
Second Place $1,250
Third Place $1,000
*Includes Kingsford Bonus Money
Reser’s Cole Slaw
First Place $1,000
Second Place $500
Third Place $250
Ms. Piggie Idol
First Place $2,000
Second Place $1,000
Third Place $750
Team Shirt Design
First Place $600
Second Place $300
Third Place $100
Best Booth
First Place $2,500
Second Place $1,250
Third Place $750
The top 10 winners in each Championship pork category (Whole Hog,
Shoulder & Rib), the Patio Porker First Place winner and the People’s
Choice First Place winner receive guaranteed acceptance (but not paid)
into the 2011 World Championship Barbecue Cooking Contest.
6
The
KING
of all cook-offs.
20
11
SECTION II - OPERATIONAL
INFORMATION
Team Area Instructions
1. Team areas less than 20’ X 30’ are limited to single story structures. This includes ALL
Patio Porker areas (15’x15’) and all 18’x 20’ areas.
2. Fire Prevention Bureau and Memphis and Shelby County Code Enforcement will
closely inspect all structures. It is REQUIRED that building plans be approved by Code
Enforcement prior to construction and that all teams meet fire safety requirements (see
requirements at the back of this manual) Your team must be ready for inspection by
THURSDAY AT 10:00am
3. Tents must have Fire Safety permit and flame retardant certificate. Permits must be
shown during inspection. If rented, obtain a copy of the permit and flame retardant
certificate from the rental company. Permit fees should be negotiated between you and
your rental company. Your tent must also have a flame retardant certificate, or be tested
by the Fire Department at the Avery office or on site. Cooking rig awnings or covers
are also considered tents and must pass inspection and are subject to inspection fees.
Permits may be purchased at the Fire Prevention Bureau at 2668 Avery, (901) 320- 5418.
Inspectors will accept payment by check only.
4. Water will be available in limited locations. Please bring containers and hoses to transport water to your area. Connection to a hose at any water facet should not exceed 10
minutes at a time. Teams are prohibited from tapping directly into water lines. All teams
are required to have a bucket of water with bleach or other sterilizing agent located in
team cooking area.
5. Electricity will not be connected to your area until you have checked at the Electrical
Desk. The on-site electricians will then be notified to ground and connect you to the
power grid. Any metal structure containing an electrical appliance, including cookers,
or rigs, must be grounded before being connected to the power grid. Teams are not
permitted to ground themselves. Teams will not be connected to power until grounding
is completed.
6. DUE TO THE EXTREME SAFETY HAZARDS, NO PERSON OR VEHICLE IS PERMITTED IN
THE ELECTRICAL GRID AND WATER DISTRIBUTION AREA PROTECTED BY THE ORANGE
FENCING. DO NOT DRIVE OVER OR TAMPER WITH ELECTRICAL WIRING. TEAMS CAUSING
DAMAGE TO THE ELECTRICAL GRID AND/OR WATER SYSTEM WILL BE BILLED FOR THE
COST OF REPAIRS.
7. Team Boundaries are marked in the front and rear by stakes numbered with the team
area number, NOT by the fencing protecting the electrical grid and water system. Adjacent team areas are not necessarily the same depth. Teams may NOT acquire additional
space upon arrival at Tom Lee Park. There are no easements between areas. Your entire
setup must fit within the area size that you purchased on the team entry form. Once
your team is accepted into the contest, your space size cannot be changed. Measure
your rig, including overhangs, trailer hitches and the space needed for port-o-lets, rolling
garbage container and tent stakes. Be sure your entire setup will fit in your area. Please
remember that you may not encroach on another team’s area. Teams may not share areas. No team may sell or barter any part of their area. The sidewalk is provided to allow
clearance for emergency vehicles, and must remain clear of all obstructions. You may
NOT incorporate this space into your team area.
7
8. Before you dig: Holes made by tent pegs, fence posts, etc., can be no larger than 2
inches in diameter. These pegs and posts may not be driven deeper than 12 inches into
the ground. This restriction prevents the puncturing of the underground sprinkler system. All posts, including those used for fences and tents, must meet the above restrictions or the posts must be freestanding. No other digging is permitted in Tom Lee Park.
Teams may NOT dig foundations for multiple story structures.
9. Teams may NOT use mulch. Sand is acceptable. Any team found using mulch will
forfeit their cleanup deposit.
10. Flooring must allow the grass to breathe. Pallets covered by plywood
or any like floor support design that keeps the flooring off the ground is acceptable. Any
surface that smothers the grass, e.g., tarpaulins, carpet, plywood or plastic drop cloth,
may NOT be placed directly upon the ground. Teams are allowed to lay sod, but the sod
must remain after the contest. Memphis in May will not supply tent flooring to teams.
Teams must rent or bring their own flooring.
11. All burn barrels must have a solid bottom and a screen covering. These containers
must be at least 12 inches off the ground.
12. Teams will be held financially responsible for any damage caused to Tom Lee Park
and its facilities by violation of these regulations. Any changes to these restrictions will
be communicated via written notices, or orally at the onsite Cooks’ Briefings.
13. Porta Potties may be rented and placed within team space for exclusive use by
team /guests. Vendor must adhere to all Load-in/Load-out/ Service policies.
14. Team Sponsors: Memphis in May recognizes the need for some teams to secure
sponsors. In consideration of our event sponsors, you may display only one sign OR BANNER of corporate logo identification (this includes team cookers, grills and / or trailers).
This sign or banner may be no larger than one (1) foot by five (5) feet, with the top of
the sign no higher than eight (8) feet off the ground.
15. Team area number signs will be distributed to each team. Teams must display the
official team number sign in a prominent location near the entrance to the team area.
This will assist guests and judges in finding your team location. Team name signs that do
not identify corporate sponsorship may be larger than specified above, but the top of
the sign may be no higher than eight (8) feet off the ground. Flags, balloons or any other
type of inflatable are strictly prohibited. Failure to comply will result in the team’s immediate disqualification from the contest and eviction from Tom Lee Park.
8
The
KING
of all cook-offs.
20
11
FOR YOUR CONVENIENCE SUPPLIES
SAM’S CLUB has two on-site sales areas offering charcoal, paper goods, and other provisions. They also deliver to team sites if orders placed in advance. Order form is provided
separately. Sam’s Club all meat delivered on site to be ordered in advance. It’s recommended that charcoal be ordered in advance as a limited amount of unreserved charcoal
will be available.
BEER is for sale to teams by keg or 24-can case. Deposits are required for kegs, taps and
tubs.
Budweiser/Bud Light Kegs $97 - $55 deposit ($5 non-refundable service fee)
Budweiser/Bud Light Cans $24 per case
Natural Light Keg $79 $55 deposit ($5 non-refundable service fee)
Natural Light Cans $21 per case
Cups $ 4 per sleeve
Tubs, Taps $55 Deposit ($5 non-refundable service fee)
Please note: Budweiser of Memphis no longer sells to teams from its dock. You may not
buy directly from Budweiser at the dock.
DEPOSIT REFUNDS WILL BE GIVEN ONLY IF EQUIPMENT IS RETURNED BY 2pm on Sunday,
May 15th. YOU MAY NOT RETURN EQUIPMENT TO THE BUDWEISER MEMPHIS DOCK
AFTER THE CONTEST.
ICE is available on site by pick up or delivery on a cash only basis for $4 per 20lb bag. Any
personnel with a two way radio can dispatch ice to your team area by calling on Channel
6. You will also be provided a phone number to call for ice when you check in on site. Ice
storage boxes are available for rent through Reddy Ice at 901-743-4030.
EXCLUSIVE EVENT RENTAL COMPANY Classic Party Rentals has tents, flooring, tables, fans
and more at 901-366-0670. A separate order form is included with price lists and contact
information. They can also be reached by phone at 901- 366-0670.
PODS STORAGE CONTAINERS (8’x8’ x 12’ deep) will be allowed within team spaces.
Order forms are provided separately, or you may order by phoning Kevin Sharp, PODS of
Memphis at 901-461-7576. All orders must be placed by April 15, 2011
9
Greening & waste
removal
requirements
IPlan2b
GREEN
memphis in may international festival
greening program
1. All trash and recyclables must be bagged. While each team is responsible for the
cleanliness of their site, we want to make it as easy as possible for you to do so. The rolling garbage containers are to be used during the event to transport bagged garbage and
recyclables to the dumpster compounds located in three major sections of Park. Do NOT
place coals or grease into rolling garbage containers or dumpsters.
2. Ash cans and grease containers will be provided at several locations for disposal of
ashes, coals and grease. Please use them for their intended use and do NOT place trash
in them.
3. Each team is required to designate one team member as your “Eco Agent.” This
person will serve as your team’s direct contact with Green Team members and Ambassadors regarding compliance with all trash and recycling guidelines. The Green Team
will also dispatch the “Trailer Trashers” to team areas throughout the day to remove
bagged trash/ recyclables and transport to proper dumpsters. Clear bags are to be used
for recyclables only. Memphis in May has teamed up with International Paper to capture
all plastic bottle, cups and aluminum cans and deliver to the IP Recycling Center. Please
place all recyclables in the proper receptacles. Teams violating recycling rules could be
fined accordingly: 1st violation – loss of 50% of clean up refund ($62.50) 2nd violation
– loss of total clean-up refund ($125) and 5 point deduction from total score, 3rd and
FINAL violation – dismissal, removal from site until load-out and forfeiture of all fees.
4. Overnight trash and recyclable removals will occur each night following the security
sweep. Teams should place all bagged trash and recyclables outside of their immediate
team area for clean-up crews to remove. Clean-up crews are not permitted to enter your
team area to pick up your trash and recyclables. All bags must be placed outside your
area. DO NOT leave the rolling garbage container or recycle bin outside your area at
night unsecured as your team is responsible for their return at Load-out. Both containers MUST BE EMPTY when returned. If either is not returned, or not returned empty,
clean up refund will be forfeited. Securing containers inside your space is highly recommended. Always use bags for garbage and additional smaller trash containers are helpful
in keeping team areas clean. Only clear liners should be used in recycling containers. You
may obtain additional clear liners as needed from your Ambassadors and Green Team
members.
10
The
Security
KING
of all cook-offs.
20
11
SECURITY & ADMISSIONS
1. Festival Security is provided on site from Load-in thru Load-out. North Entrance, South
Entrance and “Bluff Stairs” Gate are staffed at all times. Security Sweeps occur Wednesday-Saturday nights, immediately after closing the park. At this time, Festival Security
will pass through all team areas, ensuring only those with 24-hour Wristtiks are left on
site. All music and other sounds detectable outside your space MUST cease at this time.
2. If your team hires Private Security, you must provide them with a 24-hour Wristtik and
provide Festival Security with the following information: team name, area number, the
security company’s name, phone number and the days/ hours the guard will be on duty.
You may submit this information to the Contestants Committee desk in the Judging Tent
during load-in or to the Memphis In May Production trailer on Tom Lee Park.
LOAD IN AND CHECK-IN PROCEDURES
Saturday May 7, 2011 (With Load-In Pass On ly)
7:00am-11:00am
R-011 thru R-036
R-060 thru R-079
S-193 thru S-221
11:00am-3:00pm
R-001 thru R-010
R-050 thru R-059
R-037 thru R-041
R-080 thru R-092
S-180 thru S-192
S-235 thru S-243
H-142 thru H-150
3:00pm-7:00pm
S-222 thru S-234
R-042 thru R-049
R-093 thru R-103
R-104 thru R-109
H-130 thru H-141
H-151 thru H-164
R-110 thru R-123
Sunday May 8, 2011
7:00am-6:00pm
All Patio Teams
Open Load in
11
1. Vehicle Entrance for the event is at the North Entrance Gate (Riverside Drive and
Union Avenue) When you have been cleared at the entrance, proceed safely down
Riverside Drive to the next Transportation Volunteer who will direct you onto the Park
through the proper ramp entrance for your area. Traffic on Riverside Drive is ONE WAY
through Tom Lee Park from North to South, exiting at Riverside and Georgia Ave. The
railroad overpass located at Riverside Dr. between I-55 and Georgia Ave. has a vertical
clearance of 13 feet. If your vehicle exceeds that height, you’ll need to turn left at Georgia Ave. upon exiting.
2. There is a 5mph speed limit on the entire Festival site. Drivers must yield to all pedestrians and emergency vehicles. Please cooperate with all event staff and volunteers. Encourage cooperation and courtesy among your team members and fellow competitors.
3. Approved Vendors will load in and set up on Friday May 6th from 8am-6pm. Approved
Vendors will also be allowed to access during Team Load In days, but must adhere to the
same rules as team members regarding vehicles. All approved vendors servicing Teams
will need Vendor passes, Team names and location numbers. Passes are issued only
through Merek Swaim, Director of Operations 901-525-4611 x 129. Load in Passes issued
to Teams are not for use by Vendors.
4. Electricity will NOT be available during Saturday Load In.
5. Open Team Load In is from 7am-6pm on Sunday – Tuesday. On Wednesday access begins at 7am, but must all vehicles must be off the site by 3pm. No exceptions. Each Team
will be issued 2 Vehicle Passes. Only vehicles with these passes will be allowed on site.
These are not parking passes for Tom Lee Park. To relieve congestion in the park, during
Team Load In, Teams are required to unload all necessary equipment and move vehicles
off site during their scheduled hours. Unless directed by the Transportation Committee
or MIM Staff, all motorized vehicles must remain on the concrete roadways. Maneuvering your rig into your space is an obvious exception.
6. After unloading and parking your vehicle off site, please proceed to the Judging Tent
to register your team.
7. Your team’s rolling trash can and recycling container will be issued at this time. Please
provide the Committee with your Eco- Agent’s contact information, if you’ve not previously done so. See information on Green Program and Recycling.
8. Your Team area sign will be delivered and installed after you register and provide a
suitable location for it. Teams are required to provide a prominent location, 4-5ft from
the ground, at the front of the space for their area number sign and Judging Committee
issued- meat inspection sticker. Team number signs must be easily visible from the aisle
in front of each team’s space.
9. Ambassadors are assigned to every team. Ambassadors will assist in answering
questions and providing information to teams before and during the event. They are
responsible for installing your team area sign and will keep teams abreast of any changes
in scheduling or activities while on site. They will assist teams’ Eco-Agents in removing
trash and recyclables from your area and provide liner bags when needed.
10. Food Load in Thurs. May 12th is to team areas ONLY. ALL VEHICLES MUST be unloaded and off site by 9:00am.
11. Meat Load in Fri May 13th is for competition meat only. ALL VEHICLES MUST be
unloaded and off site by 9:00am.
12
The
KING
of all cook-offs.
20
11
Wednesday Night, May 11th
• Friends and Family Night is a special invitation only night for family and friends to visit
teams and check out the Festival site. Teams wishing to invite guests to Friends and Family Night must purchase tickets in advance by April 9. The cost is $7 per ticket (children 6
years and under admitted free), limited to a maximum of 30 tickets per team. No tickets
will be available for purchase after April 9. There will be NO Wednesday night tickets
on sale at the entrance gate. Admission will be restricted to team members wearing
24-hour Wristtiks and guests with a Wednesday night admission ticket ONLY. Team 3-day
Wristtiks are NOT valid on Wednesday night.
LOAD OUT AND CHECK OUT
PROCEDURES
• Team Load-out begins at 11:30pm on Saturday. Vehicles will only be allowed on site at
that time with Load-in/out vehicle passes displayed. Load-out will stop at 1:00am, and
re-commence at 8:00am. Rolling Trash containers and recycle bins must be returned to
registration area and checked in.
• All team spaces must be vacated and cleared by 6:00pm unless pre-arranged with
Director of Operations, Merek Swaim. Any team leaving without site cleared through
Festival staff is subject to loss of clean up refund.
PROHIBITED ITEMS AND ACTIONS
1. Teams may NOT bring a golf cart, 3 or 4 wheeler or motorcycle into the Park at any
time. Bicycles, skateboards, scooters and roller blades are also prohibited.
2. Storage containers such as steel Sea /Conex container types will not be allowed on
site. PODS are available for rent from the vendor and are acceptable storage.
3. Weapons of any kind are prohibited.
4. No motorized vehicles, including RVs will be allowed to park on-site. In the event
the motorized vehicle is an integral part of your cooker (the vehicle must contain your
cooker), it must be emptied of gasoline or other fuel and remain stationery for the entire
contest. Contact Merek Swaim, VP of Operations for advanced permission of such a
vehicle. The vehicle will be subject to inspection at all times.
5. No water guns, super soakers, or any type of water weapon will be allowed in Tom Lee
Park. All such items will be confiscated.
6. No live animals, except aides to persons with disabilities, are allowed on the Park at
any time.
7. No flying objects are allowed on site, including kites, balloons are other inflatables. All
such items will be confiscated.
13
8. Teams are not permitted to distribute stickers to its members or guests. Please use
alternative means of team identification.
9. No strobe lights, if visible from outside the team area, are permitted. The use of laser
pointers or any similar device is prohibited on the Park.
10. No glass bottles. To insure the safety of our Contestants and spectators, please pass
this information on to your team and guests.
11. Health Department Regulations prohibit giving food or drinks to the general public.
For the purposes of this regulation, the definition of “general public” is anyone outside
of the confines of your Team area.
12. Under no circumstances are alcoholic beverages to be given away or sold to the
general public by contestants. Any team serving alcoholic beverages to minors will face
possible arrest in addition to penalties assessed by Memphis in May.
13. No live music will be allowed in the individual teams areas at any time during the
event.
14. No amplified music or sounds may be projected out of the team area. All speakers
must be turned so that amplified music or sounds are playing inward, toward the team
area. Teams are responsible for keeping their team noise at a level that is acceptable
to their neighbor teams. Contest officials may ask your team to reduce the noise if the
neighbors present sufficient complaints. Failure to comply with the contest official’s
request will result in disqualification of the team.
15. No obscene music is allowed at any time. If any team near you is creating a disturbance, please call this to the attention of a contest official.
16. You may not throw any objects into the crowd, from your booth or the stage, especially as part of any Entertainment skit or performance or during any awards ceremonies.
17. There can be NO amplified music or sounds after the Park closes or during on-site
judging hours.
Other General Rules
1. The sale, distribution or promotion of any goods, services, barbecue equipment or
products, promotional items, souvenirs, t-shirts or any other item is strictly prohibited
without the written permission of Memphis in May. Failure to comply will result in the
team’s immediate disqualification from the contest and eviction from Tom Lee Park.
2. No fund raising activities of any kind are allowed on Tom Lee Park. This includes, but
is not limited to, collecting fees or accepting donations within a team area, or for entry
into a team area. The sale of tickets, Wristtiks, stickers, badges or any other type of merchandise within a team area or for entry into a team area is strictly prohibited. Failure to
comply will result in the team’s immediate disqualification from the contest and ejection
from Tom Lee Park.
14
The
KING
of all cook-offs.
20
11
3. Still photographs or videos taken for commercial purposes at the World Championship
Barbecue Cooking Contest, except with the expressed written consent of Memphis In
May, are prohibited.
4. The flying of the Confederate Flag shall not be allowed in or from any team area. You
will be expected to remove such flags immediately upon the request of a contest official;
otherwise the flag(s) will be confiscated.
5. To prevent a conflict of interest with the official promoting media of the World Championship Barbecue Cooking Contest, media (radio, television, print) may not sponsor
barbecue teams. Teams may not post media signs nor distribute media promotional
materials on site.
Memphis in May reserves the right to make additional regulations as the situation warrants.
All decisions of Memphis in May are final.
15
SECTION III - COMPETITION &
JUDGING
MS. PIGGIE IDOL
(Judged on Thursday, May 12th 6:00 p.m)
The Ms. Piggie Idol competition gives the finest swine on your team an opportunity to
show his/her vocal talent to the world. The contest will be limited to the first 20 teams
that register. All contestants will be judged on stage Thursday, May 12 at 6:00 p.m. The
top three finalists will present an encore performance following the first round, after
which the winners will be determined and trophies awarded.
The objective of the Ms. Piggie Idol Competition is to provide an entertaining release
from the serious task of cooking world-class barbecue with a friendly and light-hearted
event. Participating teams and the general public can assemble together in the spirit of
camaraderie to enjoy the entertaining Ms. Piggie spectacle – which is a comical prelude
to the weighty barbecue competitions later in the week. Participants are expected to
enter Ms. Piggie Idol in the good-natured spirit of the event.
Rules:
• Each team may have up to 6 members; however, only one Ms. Piggie Idol who will
perform the live lead vocal selection for the judges. The other 5 members can be used as
background vocalists, dancers, etc. There will be a total of three microphones; 1 for the
Ms. Piggie Idol and 2 additional for the background vocalists.
• Each team must provide their own CD without any prerecorded lead vocals. These
recordings can be karaoke style.
• A written copy of the lyrics and a copy of the CD must be handed in to the judging
chairperson by Wednesday May 11th at 5:00 p.m.
• The entire performance cannot exceed 4 minutes!
• Each team will be allowed 2 minutes for set up, so be ready!
• Costumes will be considered in the showmanship scoring, but are not required. Backdrops or other set theatrical props will not be allowed. Contestants may carry handheld
props, signs, flags, banners, etc.
• Ms. Piggie Idol contestants must be at least 18 years of age.
• Profanity and vulgar displays are prohibited.
• No flammable, powdery, or liquid substances will be allowed on stage, including
explosive or smoke devices. No items of any kind may be thrown from the stage into the
crowd during performances.
• VIOLATION OF ANY OF THE ABOVE RULES WILL RESULT IN DISQUALIFICATION FROM
THE MS. PIGGIE IDOL CONTEST SOLEY AT THE DISCRETION OF MIMIF OFFICIALS. Ms.
Piggie Idol team entries will be evaluated by the live performances on stage by a panel
16
The
KING
of all cook-offs.
20
11
of judges according to the rules and criteria outlined here. The resulting judges scores
collected at the competition will be accepted as the results of the competition once
certified by MIMIF officials. The certified results, decisions of the judges and MIMIF
(Memphis in May International Festival) will be final. While the panel of judges are provided the criteria for scoring performances, the Ms. Piggie Idol competition and judging
procedure is subjective by nature. Each participating team in Ms. Piggie Idol, by entering
the competition acknowledges that they understand the nature of the competition and
will accept the final decision in a sportsmanship-like manner and the light-hearted spirit
of the event. Any team that does not intend to participate in a spirit of camaraderie with
fellow barbecue teams should not enter Ms. Piggie Idol.
Judging Criteria:
A: Vocal Skill – Tone, pitch, articulation & vocal performance of the lead singer or “idol”
B: Creativity of the original Lyrics – Incorporation of one or more WCBCC themes including Barbecue, Memphis, Memphis in May and the honored country.
C: Showmanship – Theatricality of the stage presentation including costumes, dancers,
props, choreography, originality and stage presence.
D: Overall Impression – Strength of the performance overall, effective use of the combination of criteria A, B & C, entertainment level and festive spirit.
BE AT STAGE NO LATER THAN 5:30p.m.
PRIZE MONEY: Ms. Piggie Idol First Place $2,000 Second Place $1,000 Third Place $750
WINNER ANNOUNCED Thursday, May 12 following finals performance.
BEST BOOTH
(Judged on Thursday, May 12th)
The Best Booth contest encourages team creativity in booth design and décor. Dressing
up your booth to acknowledge the honored country of Belgium gives our international
visitors a feeling of hospitality, as well as contributing to the festive atmosphere of the
Memphis in May International Festival and the World Championship Barbecue Cooking
Contest. A Belgian theme should be shown in every aspect of your booth. The judges
will be allowed 5 minutes to judge your booth. You DO NOT need to be present for your
booth to get judged. You WILL NOT be making a presentation to the judges. The judging
will begin at 11:00.
The judges will select the Best Booth based on the following criteria:
• Originality of Design – Décor is unique from others.
• Sight Appeal – Clean, unified theme, quality workmanship.
• Use of Honored Country Theme – How Belgium is incorporated.
• Overall Impression – Is it the best booth today?
JUDGING BEGINS AT 11AM THURSDAY MAY 12TH
PRIZE MONEY: Best Booth First Place $2,500 Second Place $1,250 Third Place $750
WINNER ANNOUNCED THURSDAY FOLLOWING MS. PIGGIE IDOL COMPETITION
17
TEAM T-SHIRT DESIGN
(Judged on Thursday, May 12th)
This contest gives each team an opportunity to proudly submit their most creative design honoring this year’s honored country (Belgium), the World Championship Barbecue
Cooking Contest, and Memphis in May International Festival. All submissions need to
be large or extra large in size for all shirts to be judged equally. Any shirt that is not the
correct size will not be accepted.
Your team’s shirt must be submitted at each of the Cook’s Briefings.
The judges will select the shirt best fitting the following criteria:
• Originality of Design – New, different, unique from others
• Sight Appeal – Would you wear this shirt? How good is the T-Shirt art?
• Use of Honored Country Theme – How is Belgium incorporated?
• Overall Impression – Is it the best?
Please remember that the design on your team shirt should be in good taste and not
offensive. Use of the Memphis in May name, logo, or any other registered service mark
is not required, nor will it have any impact on the judging.
TEAM T-SHIRT TURN IN TIMES: THURSDAY AT EACH COOKS’ BRIEFING - NOON to 1:30
PRIZE MONEY: Team T-Shirt Design First Place $600 Second Place $300 Third Place $100
WINNER ANNOUNCED THURSDAY FOLLOWING MS. PIGGIE IDOL COMPETITION
ANCILLARY CONTESTS:
A team may enter more than one contest, however; only one entry per category, per
team will be allowed. These contests are judged blind with no final round. No inspection
of entries is made before judging. You will receive containers from your ambassador
the morning of the contest. You may include garnish in these categories if the team so
chooses. Remember, no late samples will be accepted and COMPLETELY FILL YOUR CONTAINERS. The following is a brief description of the ancillary contests.
KINGSFORD PEOPLE’S CHOICE JUDGING
(Judged on Thursday, May 12th and Friday,
May 13th)
People’s Choice judging will be blind only. It will be judged by the public with no final
round. Teams competing in the People’s Choice contest must cook and turn in at least
one entire Boston Butt for each day of judging. Boston Butts will be provided to each
team entered at no additional cost thanks to the support of Fayette Packing. Butts will
be delivered Wednesday prior to the Friends and Family Party. Failure to turn in an entry
by any team entered in the People’s Choice contest will result in disqualification from
the World Championship Barbecue Cooking Contest. As in the blind judging of the pork
championship, containers will be delivered to the teams by their ambassadors. You will
18
The
KING
of all cook-offs.
20
11
receive two 12”x18” aluminum pans Thursday morning. DO NOT make any marks on
these containers, as all of the pork championship blind rules apply to People’s Choice
as well. Teams must transport their entries, un-chopped and covered, to the People’s
Choice prep area adjacent to the People’s Choice pavilion in the pans provided. Turns
in times are listed below. All entries must be cooked at Tom Lee Park; although, entries
may be marinated or seasoned off-site. Teams are responsible for maintaining temperature and hygienic regulations while cooking. Inspection of entries will be made before
and after chopping.
Temperature Control:
• The meat must be 155° F at turn in.
• Recommended internal temperature after removal from grill is 165° F.
• Any entry that is lower than 155° F at turn in will not be accepted.
• Do NOT put sauce directly on your entry as it will lower the meat’s temperature.
Hygiene:
• Team members in the inspection/chopping area MUST wear hats or hairnets and
gloves.
There may be only two members from each team in the inspection/ chopping area. This
area will consist of multiple stations with cutting boards. Please bring your own cutting
utensils. After the entry has been chopped, the meat for the contest will be placed in the
two aluminum pans which will then be turned into the judging committee and encoded
with a unique number. Late samples will not be accepted. If you are in the line at the
appropriate time your entry will be accepted.
KINGSFORD PEOPLE’S CHOICE TURN IN TIMES: (Thursday and Friday) - 12:15 to 1:30
PRIZE MONEY: Kingsford People’s Choice First Place $2,500 Second Place $1,250 Third
Place $1,000 *Includes Kingsford Bonus Money
WINNER ANNOUNCED Saturday, May 14th at 6:30p.m.
ANYTHING BUT (Pork)
(Judged on Friday, May 13th)
Anything but is divided into four categories.
• BEEF – Any portion of domestic cattle may be prepared as the team sees fit. Exotic or
cross breeds, such as water buffalo or beefalo, must be entered in the EXOTIC category.
• POULTRY – Any poultry, such as the domestic chicken, Cornish game hen, duck, turkey,
pheasant, ostrich, etc.
• SEAFOOD – Any fish or shellfish from fresh or salt water. Frog, turtle, snake, etc. must
be entered in the EXOTIC category.
• EXOTIC – Any product such as venison, raccoon, rattlesnake, etc not falling into one of
the other categories.
Each of these may be prepared whole or in portions as the team sees fit.
19
ANYTHING BUT (PORK) TURN-IN TIMES
Poultry and Seafood 1:45 to 2:00
Beef and Exotic 2:15 to 2:30
PRIZE MONEY : Anything But (Exotic/Beef/Seafood/Poultry) First Place $1,000 Second
Place $500 Third Place $250
WINNER ANNOUNCED Friday, May 13th at 6:30p.m. from Sharp Main Stage
CATTLEMEN’S BARBECUE SAUCE
Barbecue sauce is divided into three categories: Tomato, Mustard, or Vinegar. The
sauce’s main ingredient will determine the category.
Sauces will be judged on how well the various ingredients combine together. The specific
areas are: • SPICE COMPATIBILITY - You will be judged on how well you choose and mix
your spices. Some spices may taste wonderful when combined; however, some spices
just do not mix well together. No one spice should be so powerful that it is the only
thing a judge tastes. • AROMA - You will be judged on how well the aroma awakens the
senses. You want your sauce to entice the judge’s taste buds, not scare them. • OVERALL
IMPRESSION - This is not an average of the other scores. It is based on the judge’s overall
experience judging your sauce.
CATTLEMEN’S SAUCE TURN-IN TIMES:
Tomato – 12:30 to 1:00
Mustard and Vinegar- 1:00 to 1:30
PRIZE MONEY : Cattlemen’s Best Sauce (Tomato/Mustard/Vinegar) First Place $1,000
Second Place $400 Third Place $200
WINNER ANNOUNCED Friday, May 13th at 6:30p.m. from Sharp Main Stage
RESER’S COLE SLAW
(Judged on Friday May 13th)
Cole Slaw will be judged on how well various components are combined.
• APPEARANCE – The entry should be appealing to the eye on the plate and in the blind
container.
• TEXTURE – You will be judged on the “mouthfeel”of the cabbage and consistency of
the dressing. Cabbage pieces should be neither too large nor too fine.
• FLAVOR – You will be judged on how well the different ingredients combine together to
make the finished product
• OVERALL IMPRESSION - This is not an average of the other scores. It is based on the
judge’s overall experience judging your cole slaw.
20
The
KING
of all cook-offs.
20
11
RESER’S COLE SLAW TURN IN TIMES: FRIDAY 12:15 - 12:30.
PRIZE MONEY: Reser’s Cole Slaw First Place $1,000 Second Place $500 Third Place $250
WINNER ANNOUNCED FRIDAY – Sharp MAIN STAGE 6:30 pm
FRANK’S RED HOT HOT WINGS
HOT WING TURN IN TIME: 2:45 TO 3:00
PRIZE MONEY : Frank’s Red Hot Hot Wings First Place $1,000 Second Place $500
Third Place $250
WINNER ANNOUNCED FRIDAY - MAIN STAGE 6:30 pm
OFFICIAL COMPETITION CATEGORIES
(Judged on Saturday May 14th)
At the World Championship Barbecue Cooking Contest barbecue is considered pork
meat (fresh or frozen and uncured) prepared only on a wood and/or charcoal fire. All
entries will be inspected prior to preparation. MEAT FOR COMPETITION MAY NOT BE
PRE-COOKED, SAUCED, INJECTED, MARINATED, OR CURED IN ANY WAY PRIOR TO INSPECTION. Meat inspection will take place on Friday between 8:00 and 2:00. All entries
must be available for inspection during this time.
WHOLE HOG – An entire hog, whose dressed weight is 85 pounds or more prior to the
removal of the head, feet, and skin. It must be cooked as one whole unit on one grill
surface. No portions of the hog may be separated or removed and the returned to the
grill prior to or during the cooking process.
SHOULDER – The portion of the hog containing the arm bone, shank bone, and a portion
of the blade bone. The pork ham, considered a shoulder entry, contains the hind leg
bone. Boston butts or picnic shoulders are not valid entries.
RIB – Pork spare ribs or loin ribs. Country style ribs are not a valid entry.
Patio Porker – These teams must cook ribs for the competition. Teams are limited to 15
square feet of grill space.
Each team is responsible for observing required temperature control and good hygienic
practices.
Propane, compressed or liquid gas may be used within the cooker only to start the
initial fire. No type of flammables may be used with the cooker once the meat has been
placed on the cooker. Flammables may be used outside the cooker to make additional
coals. All flammables used must be in accordance with regulations by the
Memphis/Shelby County Fire Department.
21
COMPETITION CATEGORIES
(Judged on Saturday May 14th)
In the pork competitions there are two types of judging; blind and onsite. They also
occur in two rounds, preliminary and final. In blind judging, each judge will sample
entries without knowing which team cooked them. Each team will receive one container
and two cups (for optional sauce and/or rub) for their entry from their ambassador the
morning of the competition. These containers will be pre-labeled with the team name
and site number. DO NOT remove this label. Each team will need to bring their samples
to the check in station in the judge’s tent at the times listed below. Once the sample is
turned in the sticker will be replaced with a code that is known only to the judging committee; the entries will also be checked. There is NO GARNISH allowed in the blind box.
Placing anything other than the meat or making any marks on any of the containers will
result in disqualification.
*Special note to Whole Hog teams: You may ONLY place the ham, shoulder, and loin in
your judging container; no skin or bones allowed! You may not add bacon or any other
hog section.
NO LATE SAMPLES WILL BE ACCEPTED! COMPLETELY FILL YOUR CONTAINER!
BLIND JUDGING TURN IN TIMES:
Shoulder 10:45 to 11:00
Whole Hog 12:00 to 12:15
Patio Porker 12:00 to 12:15
Rib 1:15 to 1:30
On Site Judging
(runs concurrent with Blind Judging)
In onsite judging you will be judged in your team area. There will be three judges that
judge your team one at a time. Pay special attention to your judge as they will be giving
you your score. You will also have a chance to evaluate the individual judges. As each
judge enters your area they will hand you a scorecard stub. This stub will show your
team name and site number as well as which judge they are supposed to be (J1, J2, and
J3). A team member will need to look at each stub to verify that the team information
and the judging sequence is accurate. DO NOT let judges into your team space out of
order. Also on this stub is a place for you to evaluate your judge. Please fill each one out
and your ambassador will pick them up from you. The judges will not see these evaluations.
22
The
KING
of all cook-offs.
20
11
There are a couple of rules that teams must assist judges in adhering to:
• Judges may not stay longer than 15 minutes. Any team that keeps or tries to keep a
judge more that 15 minutes will be disqualified.
• Judges are instructed to compare ONLY the samples judged today, and ignore any
previous tasting experiences, competitive or otherwise.
• Judges may not bring any visitors into you area while they are judging. Please do not
encourage this as it will result in the judge being removed from future contests.
*Special note to whole hog teams: During onsite and final judging, the team must serve
at least portions of the ham, shoulder, and loin. Any other sections of the whole hog
may be served at the team’s discretion. Judges will be instructed to judge the sample as
it is provided by the team, deducting points if portions of the ham, shoulder, and loin are
not served. All food Categories are judged blind, but only the Championship preliminary
and final and the Patio Porker final are judged onsite. Both blind and onsite judging in
each category will begin at the same time.
ON-SITE JUDGING TIMES:
Shoulder 11:00
Whole Hog 12:15
Rib 1:30
Finals Judging:
The top three teams from each competition category will be notified if they are in the
finals. A group of judges will travel to all teams and will be seated together. Each judge
will judge independently. Championship final judging will begin between 2:00 and 2:30
and will occur in the same order as above. Patio Porker final judging will occur between
3:00 and 3:30. You will be notified by your ambassador of specific times. Please have
your final product ready within these time frames. All previously stated judging rules
apply in finals judging.
Judging Hints
Memphis in May judges look for particular aspects of your food and booth while judging. The following criteria pertains to all of our Championship divisions, Patio Porkers,
Anything But, and Hot Wings:
1. APPEARANCE OF ENTRY – Scored Blind and Onsite
How appetizing does the entry appear? The entry should be appealing to the eye on the
grill, on the plate, and in the blind box.
23
2. TENDERNESS OF ENTRY – Scored Blind and Onsite
The entry should be moist and easy to chew. It should pull easily from the bone, but
retain body with moisture.
3. FLAVOR OF ENTRY – Scored Blind and Onsite
Are there smoke and flavors cooked into the meat? You may choose to submit an entry
with or without sauce. If you choose to submit a sauce the entry will be judged with the
meat and sauce combined.
4. OVERALL IMPRESSION – Scored Blind and Onsite
This is not an average of the other scores. It is based on the judge’s overall experience
judging your team.
5. AREA AND PERSONAL APPEARANCE – Scored Onsite Only
You will be judged on the appearance of your team members and area. You will be
judged on the effort used to create a clean and attractive experience; not the dollars
spent.
6. PRESENTATION – Scored Onsite Only
You will be judged on the explanation of your finished product. This may include, but is
not limited to: how your team got started, how you developed your cooking style, the
type of grill you use and why and how you produced the entry the judge tastes. Judges
may also ask questions.
COOKER CARAVAN
(Thursday, Friday, and Saturday)
This is an experience, like no other, that is offered by Memphis in May through the generosity of our teams. A tour, led by one of our volunteers, will take place each half hour,
each day between 11:30 and 3:30. Teams, which will be scheduled individually, will give
a short presentation to the groups. The team will need to discuss and show things like:
• Your grilling equipment.
• How you prepare barbecue (without giving away any secrets) for our championship.
• General grilling tips.
• Why your team competes.
• Any information your team would like to extend to the public about Memphis barbecue.
On Saturday, the guides will still take tour groups around; however, teams will not need
to give a presentation. The guides will bring groups by team spaces and the guides will
give the description of what teams are doing, as to not disturb anything for the championship judging. The groups will only watch as you prepare. The tours WILL NOT take
place during your scheduled on-site judging time.
24
The
KING
of all cook-offs.
20
11
SCORES
Scores for each category will be posted outside of the judging tent by 8:00 pm each
evening. Team standings/raw scores will be posted on our website,
www.memphisinmay.org, by 6:00 pm Monday, May 16. Memphis in May will not be
mailing out individual scores.
ENTERTAINMENT SCHEDULE
Thursday, May 12
Ms. Piggie Idol Contest Finals
6:00p.m.
8:00p.m.
Awards Ceremony
8:00p.m.
Ms. Piggie Idol, Best T-Shirt, Best Booth
Pam and Terry
8:30p.m.
Friday, May 13
Awards Ceremony
6:30p.m.
Anything But, Cole Slaw, Hot Wings, Sauce
Tonic
7:40p.m.
Saturday, May 14
Awards Ceremony
6:30p.m.
Clarence Carter
8:00p.m.
25
IMPORTANT DATES AND TIMES
Saturday, May 7
Load-in (by designated time only) 7:00 a.m. — 6:00 p.m.
Registration
8:00 a.m. — 7:00 p.m.
Electrical Check-in
10:00 a.m. — 4:00 p.m.
All vehicles to exit the Park
7:00 p.m.
Park Closes to all teams 7:00 p.m.
Sunday, May 8
Load-in 7:00 a.m. — 6:00 p.m.
Registration
9:00 a.m. — 7:00 p.m.
Electrical Check-in
10:00 a.m. — 2:00 p.m.
7:00 p.m.
Park Closes 8:00 p.m.
All persons except two (2) 24 hr. Wristik wearers per
team must exit the Park at 10:00 p.m.
Monday, May 9
Load-in
7:00 a.m. — 6:00 p.m.
Registration
9:00 a.m. — 6:00 p.m.
Electrical Check-in
10:00 a.m. — 6:00 p.m.
All vehicles to exit the Park 8:00 p.m.
All persons except two (2) 24 hr. Wristik wearers per
team must exit the Park at 10:00 p.m.
26
The
KING
of all cook-offs.
20
11
Tuesday, May 10
Load-in 7:00 a.m. — 6:00 p.m.
Registration
9:00 a.m. — 6:00 p.m.
Electrical Check-in
10:00 a.m. — 6:00 p.m.
Team Beer Sales
11:00 a.m. — 6:00 p.m
Sam’s Club Sales
8:00 a.m. — 7:00 p.m.
8:00 p.m.
All persons except two (2) 24 hr. Wristik wearers per team
must exit the Park at 10:00 p.m.
Wednesday, May 11
Load-in 7:00 a.m. –- 3:00 p.m.
Registration
9:00 a.m. — 5:00 p.m.
Electrical Check-in
9:00 a.m. — 4:00 p.m.
Sam’s Club Sales 8:00 a.m. — 7:00 p.m.
Team Beer Sales
10:00 a.m. — 7:00 p.m
Ice Sales
10:00 a.m. — 10:00 p.m
All Vehicles And Persons Without 24 Hour WristiksTo Exit the Park Before
3:00 p.m.
Team Friends and Family Admission (5:30 p.m. advance Wednesday night
ticket only)
All persons except two (2) 24 hr. Wristik wearers per team
must exit the Park at 10:00 p.m.
27
Thursday, May 12
Special Team Load-in Access Only
7:00 a.m. — 8:30 a.m.
Food Load-in
7:00 a.m. — 8:30 a.m.
9:00 a.m.
Registration 9:00 a.m. — 12:00 noon
Admission Ticket Sales 11:00 a.m. - 11:00 p.m.
Free Admission Gate
11:00 a.m. — 1:00 p.m.
Sam’s Club Sales
8:00 a.m. — 7:00 p.m.
Ice Sales
8:00 a.m. — 10:00 p.m
Team Beer Sales
10:00 a.m. — 7:00 p.m
People’s Choice Judging Begins (People’s Choice Tent)
2:00 p.m.
Code Enforcement on Site
10:00 a.m.
Park Closes 12:00 midnight
24-Hour Wristik Admission Only
12:00 midnight until 7:00 a.m.
ALL PERSONS BUT 24-HOUR WRISTIK WEARERS MUST
EXIT PARK AT 12:00 MIDNIGHT
Friday, May 13
Meat Load-in
7:00 a.m. — 8:30 a.m.
9:00 a.m.
Meat Inspection
8:00 a.m. — 2:00 p.m.
28
The
KING
of all cook-offs.
Sam’s Club Sales
8:00 a.m. — 7:00 p.m.
20
11
Ice Sales
8:00 a.m. — 10:00 p.m
Team Beer Sales
10:00 a.m. — 10:00 p.m
Admission Ticket Sales 11:00 a.m. — 11:00 p.m
Free Admission Gate
11:00 a.m. — 1:00 p.m.
People’s Choice Judging Begins (People’s Choice Tent)
2:00 p.m.
Park Closes 12:00 midnight
24-Hour Wristik Admission Only 12:00 Mid -7:00 a.m.SAT
ALL PERSONS BUT 24-HOUR WRISTIK WEARERS
MUST EXIT PARK AT 12:00 MIDNIGHT
Saturday, May 14
Admission Ticket Sales Begin
10:00 a.m. — 9:00 p.m.
Sam’s Club Sales
8:00 a.m. — 6:00 p.m.
Ice Sales
8:00 noon —6:00 p.m.
Team Beer Sales
9:00 a.m. — 6:00 p.m
Park Closes
10:00 p.m.
24-Hour Wristik Admission Only
11:30 p.m. until Load out begins
Team Load Out
11:30 p.m. --- 1:00 a.m
Sunday, May 15
Load-out
8:00 a.m. — 3:00 p.m.
Team Beer Sales (Returns Only!!!)
10:00 a.m. — 2:00 p.m
29
Official Sponsors of the World Championship
Barbecue Cooking Contest are:
30
The
KING
of all cook-offs.
20
11
World Championship Barbecue
Cooking Contest Steering
Committee
Mary Horner- BBQ Steering Chairman
Melzie Wilson – Judging Administration Chairman and BBQ
Steering Vice Chairman
Ann Capatino – Contestants Chairman
Ruth Gray – BBQ HQ Chairman
Dell Stokes –BBQ Programming Chairman
Michael Durand – Transportation Chairman
Tom Lawrence – Green Team Chairman
Jim Whalen – Logistics Chairman
31
Memphis and Shelby County Office of Construction and
Code Enforcement
Code Requirements for Installing Temporary Wiring at Memphis in May
1. All extension cords shall be not less than No. 14 ASG, 2 conductor with ground, Type
“S” or Type “SO.”
2. Wiring for temporary lights shall be installed at least 8 feet above ground level, or be
protected or enclosed with plexi-glass type material below 8-foot level.
3. Metal light stands or supports shall be grounded with the ground wire contained in
the extension cord supplying power.
4. Metal buildings, metal frames of tents, etc. that have electrical power or lighting shall
be grounded to an 8-foot ground rod, or bonded to site bonding grid system by event
site electrical contractor.
5. All clamp-on light fixtures shall comply with Rule Number 2, and cords shall not be
longer than 6 feet.
6. All decorative shall be UL approved for outdoor use and installed a minimum of 8 feet
above ground level or floor level so as to be out of reach of the public, or comply with
Rule Number 2.
7. All wiring with the exception of extension cords shall be installed by a licensed, registered, electrical contractor who shall be responsible for obtaining proper permits and
inspections.
8. Electrical contractors shall install all wiring per NEC Article 525.
9. Commercial generators used by food vendors must be properly grounded per Article
250-26 of the National Electrical Code.
10. Neon or neon signs shall comply with Rule Number 2.
Any questions concerning the above should be directed to Bob Johnson, Chief Electrical
Inspector, at 901-379-4320.
32
The
KING
of all cook-offs.
20
11
Building Code Requirements for Memphis in May
1. Booths over one floor in height must have guardrails a minimum of 42” high, and toe
boards not over 2” off the floor.
2. Stairs must have tread, risers and handrails in compliance with the Standard Building
Code.
3. No booths to have projections over the river bluff.
4. An engineer certification is required for all structures exceeding one story.
Any questions concerning the above should be directed to Don Montgomery, Chief
Building Inspector, at 901-379-4310.
33
Guidelines for Use of LP Gas and Gasoline to be used
with Fire Portable Appliances at Memphis in May
1. LP Gas must be stored and expensed from cylinders approved by the U.S. department
of Transportation.
2. Cylinders must not exceed twenty (20) pounds capacity.
3. Proper hose and fitting must be used.
4. Cylinders must be stored and supported in a safe manner.
Any questions concerning the above should be directed to Jerry Bullard, Chief Mechanical Inspector at 901-379-4330.
34
The
KING
of all cook-offs.
20
11
35

2010 World Championship Barbecue Cooking Contest

Transcription

Similar documents

Press Release - Meyer Natural Angus

In Ol` N`awlins

16th Annual Car Show - Memphis Street Rods

Please Join Us at OMTEC Booth 313

Faces of the Mid-South (Memphis Magazine)

BBQ Academy promo

THE ART AND ENJOYMENT OF BARBECUE

Barbecue Restaurants

bullock`s bar-b-que backyard bbq pit the original q-shack

August - National Barbecue Association