1. The BBQ Contest will be held at the Pine Valley Raceway, located at 3427 FM2497, Lufkin, Tx 75904
2. Applications will be available online at thefoat.com/571403
5. Payment in full is due by application submission
7. PVR reserves the right at the discretion of the BBQ Committee to relocate any team for the betterment of the event
8. Contestants must supply their own personal equipment and supplies
9. Holes or dug pits are not permitted
10. Metal pans must be provided under the opening of the firebox to prevent damaging the concrete surface or catching the grass on fire.
12. PVR will not be responsible for theft or damage
13. PVR reserves the right to make changes to the rules and regulations
14. Decisions of the PVR Judges are FINAL
15. Those attending or participating in the Inaugural Championship BBQ Contest are required to wear appropriate clothing at all times. (No one will be allowed without shoes or shirts in the competition cooking area.)
16. Pine Valley Raceway reserves the right to refuse to rent cook-off space to any team or head cook
17. NO Team is allowed to give their Cook Space(s) to another Person or Cook Team without consent from the BBQ Committee
18. The Violation of any Rules and Regulations in this document are grounds for Expulsion.
19. APPLICANT AGREES TO ABIDE BY ALL RULES AND REGULATIONS SET FORTH BY PVR BARBEQUE COOKOFF COMMITTEE AND HOLDS PVR HARMLESS IN THE EVENT OF INJURIES OR LOSS
Entry Fees
1. The entry fee is $200.00 for regular spaces. (No Refunds unless event rains out)
2. Each numbered space (30x50) will receive Four (4) cooker wristbands, each team will be given 2 parking passes.
3. Additional tickets up to 20 per space, per day, may be purchased for $20.00 each by request by email to AHayward@pinevalleyraceway.com.
1. Friday, May 3, 2024: Move In, All equipment (cooking rigs, trailers, etc.) before 10 pm Friday night.
Cook-Off Spaces
1. Each team will be allocated 30' x 50' space(s). NO EXCEPTIONS WITHOUT AUTHORIZATION / DISCRETION FROM PVR BBQ COMMITTEE., TEAMS ARE ALLOWED TO PURCHASE MULITIPLE SPOTS FOR MORE AREA.
2. Props, trailers, motor homes, tents (including water barrels), etc… covering any other part of cook team equipment must not exceed the boundaries of the assigned space. Easements cannot to be occupied (Unless approved by the BBQ Committee). Utility access is needed during the event.
3. Tent companies may start setting up Friday, May 3rd at 8:00 am (Tent stakes are prohibited)
4. Tent companies can tear down beginning Sunday, May 5th after 7:00 a.m.
5. Due to unpredictable weather, it is suggested that contestants bring suitable shelter for their space/team.
6. Damaged to any utilities will be the responsibility of the cook team. (To be billed by PVR)
7. ALL TENTS MUST BE TIED DOWN AND SECURED BY WATER BARRELS ONLY! NO STAKES IN THE GROUND ALLOWED PER PVR.
8. Cook teams may not exceed a maximum of three cook-off spaces that qualify for Competitions
Cook Team Responsibilities
1. The Responsible Party / Chief Cook is responsible for the conduct of his/her team and guests.
2. NO ONE UNDER 21 YEARS OF AGE SHALL BE SERVED OR ALLOWED TO CONSUME ALCOHOLIC BEVERAGES ON THE GROUNDS.
3. Liquor bottles will be store behind the bar.
4. Each cook team must comply with all laws pertaining to the serving and consumption of alcoholic beverages.
5. Any cook team having inappropriate music, entertainment, contests, etc. can be asked to leave the contest area.
6. It is the responsibility of each BBQ team to see that their CONTEST AREA REMAINS CLEAN AT ALL TIMES. Please remember that we are trying to keep costs down, therefore we are requesting the help of each team in this matter.
a. PVR IS NOT RESPONSIBLE FOR CLEAN UP OF SPACES.
b. IF A COOK TEAM SPACE IS NOT CLEAN AT THE END OF THE BBQ COOK-OFF, THE TEAM WILL BE BILLED FOR THE COST OF CLEAN UP, (MINIMUM OF $300), AND SAID TEAM WILL BE SUBJECT TO EXCLUSION FROM PARTICIPATING IN THE 2025 BBQ COOK-OFF.
7. Tear down may begin on Sunday, May 5, 2024 at 7:00 a.m.
8. ALL TENTS, GENERATORS AND AC UNITS ETC. MUST BE PICKED UP / REMOVED FROM GROUNDS NO LATER THAN NOON ON MONDAY May 6, 2024.
Trash
1. Trash receptacles will be placed throughout the contest area for each contestant's use.
2. It is the contestant's responsibility to have their trash readily available to be emptied into the garbage trailer when it arrives at the space. (Plastic trash liners will be furnished after check in.)
3. No free liquid to be put/poured into trash bags.
4. Grease collection containers are on site; please use them.
Pits
1. Contestants are not allowed to share cooking equipment.
2. If contestants have more than one cook space, and plan to cook at each cooking space, they must have a different name, must have One Pit for each cook space per turn-in (Max three turn-in) Ex: Two spaces, Two Pits, Two turn-ins
3. Any Commercial or homemade, trailered, or un-trailered, pit or smoker normally used for competitive barbeque. A BBQ Pit may include gas or electricity for starting the combustion of wood or wood products but NOT to complete cooking. Pit should be of a permanent design that contains separate individual cooking chambers and heat sources (no sharing of heat sources). Pellet cookers are allowed. Electrical accessories such as spits, augers or force drafts are permitted. The use of heat lamps, proofing cabinets or any other electrical heating or holding device is prohibited. The process of Sous Vide, boiling, or frying of competition meat is not allowed.
Safety
1. Portable fire extinguishers 10 lb. Type “K” or (1) 10 lb. ABC per 30x50 per space, in full view.
Health
1. The County of Angelina recommends the following guidelines. All teams are required to follow these guidelines.
2. A cover is required over all open food preparation areas.
3. Three containers of water must be utilized at all times, one-gallon minimum each:
a. First Bucket – Soap and water for washing, unless sink and running water are available and useable
b. Second Bucket – Clean water for rinsing, unless a sink and water are available and useable
c. Third Bucket – One cap of bleach per gallon of water for sanitizing
4. Keep all food covered.
5. Keep cold food stored on ice or refrigerated at all times. The food must be maintained at 45 degrees Fahrenheit.
6. Heated food should be maintained at 140 degrees Fahrenheit.
7. Smoking tobacco should not be permitted in food serving area.
Beer and Ice
1. No glass bottles are allowed (THIS MEANS NO GLASS BEER BOTTLES). (Pine Valley Raceway Ordinance).
2. Under no circumstance will outside BEER, ICE or COLD DRINK VENDORS be allowed into the BBQ cook off area.
3. The sale of any drinks or food is strictly prohibited by cook teams.
4. Team spaces will be inspected at check in or after set up.
Bands
1. Bands must be pre-registered. In order to plan for entry, any cooking team having a band (or musical equipment) that has to be brought in to the cook off area after 4:00 p.m. Friday or Saturday, MUST register their band via email to AHayward@pinevalleyraceway.com
2. Friday & Saturday upon check in at band entry gate, please schedule your band pick up time.
3. The whole band must be ready for pickup at your designated pick up time. No partial band pickups.
General Rules
1. The Responsible Party/Chief Cook meeting will be held in the covered pavilion area Saturday May 4, 2024 at 9:00 am ALL COOK TEAMS SHALL PICK UP THEIR CONTAINERS AT THIS TIME!
2. Cook teams are not permitted to charge for entry into their assigned space(s) during the cook off.
3. Cook teams are not permitted to sell ANY items within the confines of their assigned areas during the cook off with the exception of Team Swag.
4. Excessively loud music, horns, air horns, etc. are strictly prohibited (PVR discretion).
5. No outside speakers are allowed. All speakers must be set to entertain guests inside the contestant space only.
6. Animals of any kind will not be permitted in designated food preparation areas.
7. Animals of any kind must be contained by being crated, caged, or on a leash at all times.
Meat Inspection
1. Friday, May 3, 2024 between the hours of 5:00 p.m. and 10:00 pm meat will be inspected
2. Each cook team will be allowed to cook two (2) briskets per space; only ONE (1) of which will be allowed entry into competition.
3. Only one cut of brisket will be judged per each cook team space.
4. Brisket must be in vacuum packed packaging from manufacture before the inspection begins
5. Pre-cooked, salted, seasoned or marinated meat is not allowed.
6. No cook team shall start cooking before briskets are Inspected.
Judging
1. JUDGING - TO BE HELD AT THE COVERED PAVILION ARE NEXT TO CONCESSIONS STAND.
2. The above entry fee entitles teams to enter the, Brisket, Chicken, and Pork Ribs contests.
3. Turn-in time will be within 30 minutes BEFORE judging. It is the contestant’s responsibility to have the entries delivered to the respective judging area in a timely manner.
4. PVR utilizes a blind judging system that is based on a duplicate numbered ticket which will be utilized in all judging categories.
a. Blind judging consists of one-half of the double ticket being enclosed in a small envelope, and being secured by duct tape to the bottom of the turn-in container.
b. The second half of the ticket is placed inside the judging container. The contestant must retain this ticket.
c. Teams with multiple spaces that turn in multiple entries, must have different pits, chief cooks, and space numbers.
5. Any container that appears to have been deliberately marked or altered will be referred to the Director / General Chairman of the BBQ committee, who will rule on disqualification.
8. All entries will be scored on a scale of 1 to 10 in each of the judging criteria, with 10 being the best.
9. In case of a tie in the meat categories, the computer will be used to determine the final places.
Catergories
Chicken Contest:
a. Judging BEGINS, Saturday May 4 - at 1:00 p.m.
b. 1/2 chicken, fully jointed, domestic chicken that includes breast, wing, thigh, and drumstick.
c. NO CORNISH GAME HENS
d. Required: additional cut up pieces of both white & dark meats must be included in the turn in container.
e. Sauces, garnishes or foil will not be allowed in the judging container, and will be grounds for disqualification
f. Trophies will be awarded for 1st thru 3rd places.
Rib Contest - PORK SPARE RIBS ONLY:
a. Judging BEGINS, Saturday, May 4 - Pork Ribs at 3:00 p.m.
b. Fill tray with ribs (minimum 8, bone in, knuckle off)
c. Sauces, garnishes or foil will not be allowed in the judging container, and will be grounds for disqualification.
d. Trophies will be awarded for 1st thru 3rd places.
Brisket Contest:
a. Fill tray with full width slices of brisket approx. 1/4” to 3/8” thick, aligned with the hinge of the container.(double elimination judging for top ten).
c. Judging BEGINS Saturday, May 4, 2024 at 5:00 pm.
d. Sauces may be used during the cooking process but cannot be applied for entry presentation or judging.
e. Sauces, garnishes or foil will not be allowed in the judging container, and will be grounds for disqualification.
f. Trophies will be awarded for 1st thru 3rd places.
Health Protocol
Any Health protocol for the Inaugural PVR BBQ Cook-off will be determined at a date closer to the date of the cook-off. The protocols set by the governmental officials fluctuate so PVR will follow the protocol in place at the time of cook-off.
Important Dates & Times:
Friday May 3, 3:00 pm Move in time and set up
Saturday May 4:
1. 1:00 pm Chicken Turn in Pavilion
2. 3:00 pm Pork Rib Turn in Pavilion
3. 5:00 pm Brisket Turn in Pavilion
4. 6:00 pm Awards
*Margaritas, Brisket, Specialty Trophies and Overall Awards
Thank you for participating in the 2024 Pine Valley Raceway Cook Off. If we can do anything to make your participation in our cook off more pleasant, please let us know.
Again, THANK YOU for being part of our team, and helping us support this great event.
Sincerely and Good Luck,
Austin Hayward
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