EVENT SANCTIONING INFORMATION
So, you or your group has been thinking about holding a BBQ competition. There’s a lot that goes into setting up a BBQ contest, and the Florida
Panhandle BBQ Society (FPBS) is here to help you by providing information and assistance.
You may want to hold a small event or a large event, a charity event, or add a barbecue component it to an existing event. These are all possible
provided that you have adequate resources and time to dedicate to the event.
To begin with, you need to decide whether you want your event to be “sanctioned”, meaning you work with an established BBQ organization. In this
area you have a few large sanctioning groups The Florida BBQ Association is one and the one in- which the FPBS is associated with.
For small cook-outs the panhandle the FPBS can sanction these events. There are many reasons to have your event sanctioned. The assurance
that your contest will be run in a professional manner, that judging will be done consistent with established BBQ standards, using a double blind
judging system, and that procedural rules will be enforced, is the proven sanctioned event structure that attracts competition cooks and makes your
event successful.
So you’ve decided to sanction your event. Now what?
• Before contacting us, you need to pick a date. State FBA requierments Look at a calendar and select several options that could work for you. If you
are looking to add a BBQ competition to an existing event, be aware that our calendar fills quickly. We start with reserving space for recurring events,
trying not to schedule BBQ events that conflict geographically with each other. Each market has a finite (although growing) number of competition
teams. It is better to have one successful competition versus two less than successful events in a market.
• READ this document and the sanctioning application very carefully. There are specific requirements for events sanctioned by the FPBS.
• After reading this documentation you can call us with questions or email us. Contact the FPBS Colin Richards operations@flaPanhandleBBQ.com
• Complete the sanctioning application and send it to the FPBS, along with the application fee of $100 (applicable toward the sanctioning fee for
accepted events).
Event planning: Getting your ducks in a row
To put on a BBQ event, some things are needed and some decisions must be made.
• PRIZE MONEY: The Florida Panhandle BBQ Society does NOT procure prize money for events. You must have a guaranteed source and amount
of prize money for us to proceed with scheduling and advertising your event; the FPBS will not sanction the event without this prize money
guarantee. It should be understood that the cooking teams generally cook about $200 worth of meat, pay an entry fee, buy sauces, rubs, fuel to
travel to the event, and more often than not stay in a hotel one or two nights. It is a major expense for a team to come and compete. Without prize
money, and the opportunity for a team to perhaps offset part of their expense with winnings, the event might not be well attended by teams.
Therefore your event might be less of a success.
TYPE OF EVENT: Decide if you are having a one-day or two-day cook-off. New competitions often start life as a one-day (or “lite”) event. Lite cooks
begin around 6:00AM, are usually over by 5:00PM, and feature meats that can be cooked within this time range (usually ribs, chicken and Tri-tip,
plus one more).
• LOCATION: Do you have a venue large enough to set up BBQ teams (and whatever other events you have happening onsite)? Teams require a
space measuring a minimum of 10’ x 15’; teams with large (trailer) pits require 20’ x 20’ space or more. To host the judging and meeting area, a
space with power, tables and chairs is required – either indoors or outdoors with a tent. The size of this area is based on the number of teams
attending your event but it must 20’ x 20’ minimum.
• PERMITS: You are responsible for finding out about permits, inspections or fees required for your event (i.e.,park usage, fire extinguisher
inspection, health etc.). Ask the FPBS for a copy of the Outdoor Event Management Plan this publication has a wealth of information and checklists
for event management.
• ON-SITE EVENT NECESSITIES: You need to make available running water, restrooms (or portable toilets), security for overnight events, ash
disposal (with covers), grease and grey water disposal, and garbage disposal. You’ll also need to think about where teams will park their trucks, cars,
or trailers that are not part of their cooking area. In addition, think about whether you have space for RVs either onsite at cooking area or near the
event. Remember teams cook overnight.
• REGISTRATION: Decide whether you like the FPBS to handle the event registration process for you, or that you want to handle registration
yourself.
• PUBLIC FOOD/TASTING: Although BBQ competition meats are usually prepared for and served to the judging staff, there are instances where food
is made available to the public, depending on the posture and requirements of the local Health Department.
Competition leftovers cut into small bites and offered for
people to taste.
Helps to build interest and good will with
event visitors.
Competition leftovers and extra cooked meat offered for sale by cooks Helps cooks offset the cost of competing
and traveling to remote event locations.
Competition leftovers and extra cooked meat offered for sale by cooks, using scrip sold by a charity who gets a portion of the money taken in.
Raises money for non-profit organization,
helps cooks offset the cost of competing
(entry fee, meat, travel).
Organizer provides meats to teams who cook it and give it back, to be sold by non-profit charity.
Food sales to raise money for non-profit
organization.
Sometimes a People’s Choice competition is held In conjunction with the public tasting options listed above, adding another element of competition
and enhanced public involvement.
The requirements of local health departments vary widely (allowed, not allowed, permits required, etc.) regarding food service to the public, and YOU
must explore the rules prior to planning your event.
ANCILLARY EVENTS: Depending on your particular situation, other BBQ events may be of interest to you.
EXTRA
CATEGORIES Usually held on the first evening of a two-day event; gives cooks opportunity to compete in non-traditional BBQ contests like
Desserts, Finger Foods, etc.
COOKING
CLASS Beginner pitmaster training, held prior to your scheduled event. Draws interested cooks into competition, increases participation in
remote locations.
JUDGING
CLASS Instruction on FPBS method of judging BBQ, held prior to your scheduled event. Creates pool of qualified judges where few/none exist,
generally raises public interest
Interested? Contact us to find out more about these related event opportunities and costs.
