Here is some info from the PNWBA as far as what we require from the host for 1 and 2 day events. Hope it helps...
P W N B A
[FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman]Pacific North West Barbecue Association [/FONT][/FONT][FONT=Times New Roman,Times New Roman]
[FONT=Times New Roman,Times New Roman]PO Box 80267 [/FONT]
[FONT=Times New Roman,Times New Roman]Seattle, WA 98108 [/FONT]
[/FONT][FONT=Arial,Arial][FONT=Arial,Arial]One Day Cookoff [/FONT][/FONT][FONT=Arial,Arial]
[FONT=Arial,Arial]Generally one day events have prize money of $1,000 - $5,000 (sometimes more). [/FONT]
[FONT=Arial,Arial]Two day events generally have anywhere from $3,000 to $10,000 or more. [/FONT]
[FONT=Arial,Arial]Prize money is provided by sponsor or sponsors of the event. The PNWBA does not provide services to find prize money or sponsors for the events. [/FONT]
[FONT=Arial,Arial]Competitors generally cook the following items: [/FONT]
[FONT=Arial,Arial]Chicken, Ribs, Tri-Tip [/FONT]
[FONT=Arial,Arial]4th item is negotiable – Salmon, sausage, wings, or some other sponsored item. [/FONT]
[FONT=Arial,Arial]Cooks would need to arrive onsite no later than 6 am and the event would go until about 5 or 6pm or so. [/FONT]
[FONT=Arial,Arial]Schedule would look something like this [/FONT]
[FONT=Arial,Arial]5 - 6 am – Load in / Set up [/FONT]
[FONT=Arial,Arial]7 am – Meat inspection [/FONT]
[FONT=Arial,Arial]12 Salmon [/FONT]
[FONT=Arial,Arial]1 Tri-Tip [/FONT]
[FONT=Arial,Arial]2 Chicken [/FONT]
[FONT=Arial,Arial]3 Ribs [/FONT]
[FONT=Arial,Arial]Approx 4:30 (or later) - Awards [/FONT]
[FONT=Arial,Arial]Or [/FONT]
[FONT=Arial,Arial]1 [/FONT]
[FONT=Arial,Arial]2 [/FONT]
[FONT=Arial,Arial]3 [/FONT]
[FONT=Arial,Arial]4 [/FONT]
[FONT=Arial,Arial]Approx 5:30 (or later) [/FONT]
[FONT=Arial,Arial]Facilities needed onsite: [/FONT]
[FONT=Arial,Arial]10 X 12 (better if 10 x 15) per cooking team [/FONT]
[FONT=Arial,Arial]Large trailer pits may need extra room ( 15 x 15 or 15 x 20) [/FONT]
[FONT=Arial,Arial]Site must provide water access to cooks [/FONT]
[FONT=Arial,Arial]Restrooms or port-a-potty [/FONT]
[FONT=Arial,Arial]Ash disposal (metal garbage cans with lids are best) [/FONT]
[FONT=Arial,Arial]Grease water disposal [/FONT]
[FONT=Arial,Arial]Provides location for judging – either a tent 10 x 20 or 20 x 20 or place to put up a 10 x 20 tent or place inside a building – must have power access [/FONT]
[FONT=Arial,Arial]Provides tables and chairs for judging areas (4 – 8 ft tables) with chairs (may need more depending on number of teams. [/FONT]
[FONT=Arial,Arial]Gift bag for cooks (optional) depends on your sponsorship [/FONT]
[FONT=Arial,Arial]Purchase trophies & Ribbons (sometimes PNWBA can do this depending on the number of entries to the event.) [/FONT]
[FONT=Arial,Arial]Pacific Northwest BBQ [/FONT]
[FONT=Arial,Arial]Can Collects entry fees if needed ($50 – 75 per cook-off depending on estimated expenses) [/FONT]
[FONT=Arial,Arial]Advertises the event in our newsletter and website and contacts local newspapers with event information. [/FONT]
[FONT=Arial,Arial]Provides Certified BBQ Head Judge [/FONT]
[FONT=Arial,Arial]Provides Certified BBQ Judges or does small judging class if no certified judges are available in your area. [/FONT]
[FONT=Arial,Arial]Teams bring their own tents, BBQ’s, meat (unless a sponsor is procured for some items), charcoal, washing stations, tables, chairs, etc. [/FONT]
[FONT=Arial,Arial]P N W B A [/FONT]
[FONT=Arial,Arial][FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman]Pacific Northwest Barbecue Association [/FONT][/FONT][FONT=Times New Roman,Times New Roman]
[FONT=Arial,Arial]23632 Hwy 99 F127 [/FONT]
[FONT=Arial,Arial]Edmonds, WA 98026 [/FONT]
[/FONT][FONT=Arial,Arial][FONT=Arial,Arial]Two Day Cookoff [/FONT][/FONT][FONT=Arial,Arial]
[FONT=Arial,Arial]Two day events generally have anywhere from $2,500 to $15,000 or more. [/FONT]
[FONT=Arial,Arial]Prize money is provided by sponsor or sponsors of the event. [/FONT]
[FONT=Arial,Arial]Competitors must cook the following items: [/FONT]
[FONT=Arial,Arial]Chicken, Ribs, Pork Shoulder (Boston Butt), and Brisket [/FONT]
[FONT=Arial,Arial]Special additional (optional) categories can include: – sausage, wings, or appetizer, dessert, chili or some other sponsored item. [/FONT]
[FONT=Arial,Arial]Arrival approx 10 am – 5 pm 1st day (depends on if you have an anything but or other extra category on the 1st day) [/FONT]
[FONT=Arial,Arial]Schedule would look something like this [/FONT]
[FONT=Arial,Arial]10 am – 12 start setup and load in [/FONT]
[FONT=Arial,Arial]Meat Inspection at 12 [/FONT]
[FONT=Arial,Arial]Special category turn-in 5 or 6 pm [/FONT]
[FONT=Arial,Arial]7 pm Team Potluck or Sponsored dinner [/FONT]
[FONT=Arial,Arial]2nd Day [/FONT]
[FONT=Arial,Arial]11 Pork Butt [/FONT]
[FONT=Arial,Arial]12 Briskett [/FONT]
[FONT=Arial,Arial]1 Chicken [/FONT]
[FONT=Arial,Arial]2 Ribs [/FONT]
[FONT=Arial,Arial]Approx 4 or 4:30 - Awards [/FONT]
[FONT=Arial,Arial]Or [/FONT]
[FONT=Arial,Arial]12 Pork [/FONT]
[FONT=Arial,Arial]1 Briskett [/FONT]
[FONT=Arial,Arial]2 Chicken [/FONT]
[FONT=Arial,Arial]3 Ribs [/FONT]
[FONT=Arial,Arial]Awards at 5:00 or 5:30 [/FONT]
[FONT=Arial,Arial]Facilities needed onsite: [/FONT]
[FONT=Arial,Arial]10 X 15 (10 x 20 is preferred) Large pits may need a little more 20 x 20 ( per cooking team [/FONT]
[FONT=Arial,Arial]Water available to cooks [/FONT]
[FONT=Arial,Arial]Restrooms or port-a-potty [/FONT]
[FONT=Arial,Arial]Ash disposal (metal garbage cans with lids are best) [/FONT]
[FONT=Arial,Arial]Grease water disposal [/FONT]
[FONT=Arial,Arial]Grey Water disposal [/FONT]
[FONT=Arial,Arial]Provides location for judging – provide a 10 x 20 or 20 x 20 tent or place inside. [/FONT]
[FONT=Arial,Arial]MUST have power access for juding -- It is also nice to have power for teams if possible.. [/FONT]
[FONT=Arial,Arial]Provides tables and chairs for judging areas (4 – 8 ft tables) with chairs (or more depending on number of teams attending) [/FONT]
[FONT=Arial,Arial]Gift bag for cooks and Judges (optional) depends on your sponsorship [/FONT]
[FONT=Arial,Arial]Parking for vehicles [/FONT]
[FONT=Arial,Arial]RV parking if possible and tent camping if possible [/FONT]
[FONT=Arial,Arial]Security overnight (PNWBA can also provide if arranged) [/FONT]
[FONT=Arial,Arial]Sponsor / Event organizer get all information on health permits necessary and work with any vendors for the event. [/FONT]
[FONT=Arial,Arial]Pacific Northwest BBQ usually handles the following but not always [/FONT]
[FONT=Arial,Arial]Collects entry fees ($120 - 165 per cook-off depending on estimated expenses) [/FONT]
[FONT=Arial,Arial]Advertises the event in our newsletter and website and contacts local newspapers with event information. [/FONT]
[FONT=Arial,Arial]Purchase trophies (sometimes the sponsor does this depending on sponsorship etc) [/FONT]
[FONT=Arial,Arial]Provides Certified BBQ Head Judge [/FONT]
[FONT=Arial,Arial]Provides Certified BBQ Judges (or can give judging class if needed) [/FONT]
[FONT=Arial,Arial]Provides materials for judging (water, crackers, plates, etc) [/FONT]
[FONT=Arial,Arial]Teams bring their own tents, BBQ’s, meat (unless a sponsor is procured for some items), charcoal, washing stations, tables, chairs, etc. [/FONT]
[FONT=Arial,Arial]We can also just sanction and provide a head judge for the event. For this we ask $300 sanctioning fee and travel and lodging expenses for the head judge. PNWBA will put registration form on our site, advertising in our newsletter and mail out form to all on our mailing list. The event organizer does all of the rest. [/FONT]
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