Central Illinois
Braggin' Rights
Illinois State
Championship BBQ Cook-off,
Arthur, Illinois
Friday-Saturday, October
10-11, 2008
Standard
4 KCBS meat categories - KCBS Rules and Guidelines will apply.
This is a KCBS sanctioned event. Combining the four standard KCBS meat
categories we will award:
$1000 Grand Champion
$500 Reserve
Grand Champion
We will pay $ down to 10th place! KCBS
category prizes will start at $250 for each first place and run down.
All entry fees and more will be returned in
prizes. We will limit entries to 60 teams.
General KCBS categories - Cash, Trophy, and ribbons for each 1st place, Grand and Reserve Champs.
Cash,
and ribbons places 2-10.
Entry Fee
$150 per team up to
August 15th, checks or
visa # in our hands by that date, later arrivals increasing after that (Aug
16 to 10/1-$175 and 10/2 until set up time $200).
Use the on-line forms to aid our event planning. Credit cards accepted on line
or checks may be mailed
with the hard copy to arrive later (Check must be postmarked by 8/15/07 for
the $150, 8/16-10/1 for $175 and later than 10/1 $200)
Basic general event details. Each Competing Team may enter one item in each category with the entry fee. Additional entries at judging time will not be accepted. All KCBS standard rules will govern this event! Copies of the full KCBS rules are included and also available on the KCBS website and we will assume you are familiar with them.
We will provide cooking space, an adjacent parking space, and electricity and water within a reasonable distance to each site, for each team, Arrive/setup 7am-10pm Friday Oct 12. We are planning for one main team vehicle and one main cooker per team. Need more or less, or something unusual, let me know. (We had plenty of electricity last year, water seemed to go well so we should be set for 2008.) Early or Late arrivals are fine, again, let me know. If you want to arrive a day or so earlier and enjoy Amish Country for a while, just let me know. Since rigs change year to year or even as the competition season progresses, we will work on setup details as you arrive. Depending on your vehicle and cooker or prep tent, we will work with you for your best layout before we put your neighbor into place. You can keep your main travel or tow vehicle, cooker, and supply trailer or work tent in your competition space. If you have additional vehicles we ask them to be parked elsewhere (not farther than a half block.) Space arrangements will be made as you arrive. We have ample space and will try to comfortably accommodate all requests.
Back Again-Friday evening Peoples Choice competition, (no entry fee-cash prizes). We will supply the meat, teams will prepare and sample to the visitors at no charge in hopes of votes, and we'll split all the ticket sales 50/50 with the Arthur Fire Department as prizes 1st thru 3rd. We expect a $1000 gross... so about a $500 pot. We had about 20 teams participated in this event last year and we had a lot of involved spectators. Due to health department restrictions, like last year, we will supply all the meat but you will be able to season your entries with any store bought seasonings or sauces, and you will need to bring a portable grill along to cook your entries in our centralized competition zone near the judging HQ. This will be open to the first 20 teams to apply for this event. No cost to enter, just something to do and involve the public. We will add a sandwich after they have judged the entries for all "judges" again this year and try to attracted more visitors to participate in the judging.
Back Again- Friday Evening Dessert and Side Competitions open to any KCBS entered team. Apple based dessert, Squash, gourd, or pumpkin based side dish. See schedule for times. No additional charge.
I need a few good vendors for BBQ sales. We have openings 2-3 additional/replacement vendors. We will only have ten main meat Vendors Total. Vendors must submit a $200 minimum vendor fee (against 10% of gross sales) with their application. New vendors will not be considered without prepayment. If teams would like to sell food products, sauces, smokers etc, it will be allowed under our guidelines (please let me know) and we will promote that aspect of the event heavily at a later date. We expect 10,000+ visitors. See our On-line Vendor Application.
We will be hosting a VIP dinner/social hour after the cooks meeting on Friday evening. We will have a whole hog cooked, liquid refreshments and sides available. All this is free to cooks, and team members. Hope you choose to join us.
In all of this extra stuff, we try to keep first in mind the concerns and needs of you as a KCBS competition team and promise to work to keep outside interferences at a minimum. However, our intentions are to also promote the event for the general public to experience, enjoy, and learn more about real BBQ.
The competition area will be on hard surfaces, in downtown Arthur, convenient to shopping, restaurants, bars, etc. We'll continue with live entertainment of some kind. Dropping the Bluegrass jam disappointed many Bluegrass fans and they want us to bring that back, so as of now that is the plan.
The most current updates to everything will be posted here on the web at http://www.cibr-bbq.com
I will try (better) to keep everyone up to date with emails on any new details. Updates to everything will be posted here first on this website. Any modifications of note will be mailed or emailed to all those who have inquired or sent in applications. Bookmark this page and check back periodically.
http://www.cibr-bbq.com
Additional contest information, questions, ideas, criticism or
suggestions: George Fritz, event chairman,
217-543-2181 (
bbq@arthuril.com)
- Cooking must be done on site over wood, wood pellets or charcoal. No open pits or holes are allowed. Fires may not be built on the ground.
- All local health department codes must be adhered to.
- No precooking or pre-preparation of meats will be allowed. All meat must be inspected by the Official Meat Inspector prior to all preparation. All meat must start out raw. The health department requires that all meats must be held on ice or refrigeration at 40 degrees or less before being cooked and after cooking all meats must be maintained at a minimum temperature of 140 degrees.
- One competition entry per team per category with the standard entry fee. Additional entries at judging time will not be accepted.
- Contestants must provide all needed equipment. Charcoal will be available for purchase.
- Judging
times will begin at Noon for Chicken, 12:30 for Ribs, 1pm for
- Judging will be blind. Entries must be submitted to judging area in the numbered container provided by the organizers. Entries will be scored in the areas of appearance, tenderness/texture, and taste. The scoring system will be based on KCBS procedures. Garnish will be limited as per KCBS procedures. Side sauces will not be allowed. Meats may be presented with or without sauce on it as a contestant wishes. Copies of the KCBS Rules and procedures are available upon request.
- Grand Champion Bragging Rights and prize will be awarded based on the combined scores of the 4 main categories. Best of Show/Peoples Choice votes will not contribute to the Grand Champion award.