Let me start by saying that the information below is as accurate as possible at the moment. I needed to get as much info together as soon as I could so that it could go out with the media packets and such. It is subject to change, but any changes will be minimal and should not cause alot of difficulty.
SoEzzy Wrote:As there is a peoples choice, will each team need a current Food Handlers Permit for Iron County, or is there going to be a blanket coverage provided by the organizers? Here are the rules as I can find them, <!-- m --><a class="postlink" href="http://www.swuhealth.org/environmental-health/programs/food-services">http://www.swuhealth.org/environmental- ... d-services</a><!-- m --> they read as if Food Safety Permits will be required.
We should be able to get this taken care of under a blanket provision. As is shown on the event website, etc., (<!-- m --><a class="postlink" href="http://www.miners-peak.com/bbq">http://www.miners-peak.com/bbq</a><!-- m -->), there is a Dutch Oven contest the following day and they have alot of these things in place. There is a Prime Vendor listed and the organizers have things in place to hopefully cover this. I have a meeting either tonight or tomorrow with the organizers as I want to make sure this is ironed out right from the get go so there are no surprises.
SoEzzy Wrote:If a Food Handlers permit is needed by each team, will it be possible to organize additional hand washing set ups, etc?
The plan is to have sanitary set-ups there for the cooks. We are trying to make this as easy as possible for people to compete without having to worry about the ancilliary items. If you have your own set-up, by all means bring it. If not, we are working toward having that provided.
SoEzzy Wrote:What sort of numbers of racks of ribs and chicken pieces are needed to be cooked for the peoples choice? Some folks may not have the capacity for large number of racks and chicken too!
That's a damn good question. The reason for the people's choice is that the organizers have "highly encouraged" us to have the event follow the same format as the Dutch Oven contest as closely as possible. Since this is the first year for the BBQ contest, they want to see how it is received yet make sure there are very few surprises for the people in charge and for the public at large. The Dutch Oven people are asked to keep the portion sizes to that of about a quarter. I will need some wisdom and guidance on this as I am not sure how many of each type of meat it will take to cut small enough portions for people to get a taste. The bright spot in this is that they are limiting the number of $5.00 tasting packets for the BBQ to 100 people, (they are selling 300 for the dutch oven), AND, we get to keep almost all of the money to go towards prizes. Chris, I'll send you a PM with a little more info a little later. Suffice to say this is something that will need a little more thought put into it so hopefully we can make it worthwhile and still satisfy the organizers with the intent of making it much bigger next year.
SoEzzy Wrote:The number of places may be restricted, is there room for RV's and trailers near or next to the cooking area?
There is all kinds of parking available at the arena, however I am not sure if they allow overnight RV parking. Because of the time of year, the weather is a little unpredictable. They are giving us the option of either setting up outside next to the arena or will make room inside. I don't think there will be room for more than about 20 teams, but they have said they would be willing to accomodate at least that many either inside or out. It is a full size rodeo arena and I think it measures 300' X 320', not exactly sure. There is a small kitchen facility and it has water and power available.
SoEzzy Wrote:Are there any reasonably priced hotels / motels in the area?
There are several hotels within 10 blocks of the arena, and many more less than 10 minutes away. That time of year the prices are very reasonable.
SoEzzy Wrote:Looking forward to possibly doing this one to round out the end of the BBQ competition year!
It would be great if you could make it. With any luck if it turns out good this time around, I am hopeful we could make it a full blown pro event next year. The organizers have been nothing but helpful and receptive to the idea and are doing alot to make this happen. Like I said there are still some things to iron out since those involved, (inlcuding myself), have very little expertise. I would also like to encourage anyone that is willing to stay for the ducth oven contest the next day. It is really a good time as well.