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Time Warner Cable BBQ & Blues - Event Information

2010 Team Results1 item

Media1 item

Main Entertainment Stage Lineup1 item

FAQs7 items

Team Information4 items

Prize Money MBN & Backyard Grillers

MBN PRIZE MONEY

WHOLE HOG

1st Place $1,250.00
2nd Place $1,000.00
3rd Place $750.00
4th Place $500.00
5th Place $250.00

RIBS

1st Place $1,250.00
2nd Place $1,000.00
3rd Place $750.00
4th Place $500.00
5th Place $250.00

SHOULDER

1st Place $1,250.00
2nd Place $1,000.00
3rd Place $750.00
4th Place $500.00
5th Place $250.00

BACKYARD GRILLERS PRIZE MONEY

BUTTS
1st Place $500.00
2nd Place $250.00
3rd Place $100.00

RIBS

1st Place $500.00
2nd Place $250.00
3rd Place $100.00

PEOPLE'S CHOICE
Winner receives $250
MBN Teams

Each team will receive ONE 20'x40' space with access to portable water and porta-jons. Electrical power can be purchased separately. All teams are expected to provide their own meat seasonings, cooking devices, wood and/or coals, utensils, prep tables, etc. Ice will be available on-site for purchase.

Memphis Barbecue Network

Memphis Barbecue Network encourages serious competition among barbecue enthusiasts by providing a uniform set of rules and regulations governing the process of selecting contest winners. Each MBN Grand Champion receives a paid, guaranteed entry in the Memphis Barbecue Network Championship Barbecue Contest!
Teams, Go Green!

BBQ & Blues is a "Green" Event!

Once again this event will integrate eco-friendly practices and promote environmental responsibility. All teams and vendors must comply with environmental standards of the festival including:
-Collect waste water (no run off into storm drains or ground whatsoever)
-Recycle plastic bottles, glass, cans & cardboard into appropriate receptacles
-Collect grease and ash in marked containers provided at the end of the competition
Backyard Griller Teams

This special competition is designed to encourage local participation and camaraderie. The following rules and regulations differ from the Memphis Barbecue Network, so please read carefully.

*Team or head cook must not have competed in Memphis Barbecue Network Contest. This does not include previously competing in Blues, Brews & BBQ Backyard Grillers competition.
*Total grill area is NO LARGER than 15 square feet
*Teams can use charcoal, wood, or propane gas to cook
*Competitions is limited to Spare Ribs, Loin Ribs (NO country-style ribs) and Boston Butts ONLY
*LIMITED TO 40 TEAMS, BASED ON FIRST COME FIRST SERVE
*NO restaurant affiliations are acceptable

1) Each team will receive ONE 10'x30' space with access to portable water and porta jons.
2) Electrical power and porta-jons can be purchased separately.
3) All teams are expected to provide their own seasonings, tents, cooking devices, wood and/or charcoal, propane, utensils, prep tables, etc. Ice will be available for purchase on-site.
4) Each team will turn in sample(s) for Blind Judging ONLY and enough for 5 to 6 "hungry" judges. There will be NO on-site judging for the Backyard Grillers division.
5) Each team will receive a container (compostable "to go" box) to put your team's entry meat in for the competition in addition to a sauce container, lid, utensils, etc. You will receive this at the mandatory Team Meeting on Friday at 5pm.

When turning in your team entry, do NOT include the following:
-any other food items other than prepared pork
-garnishes (ex: pineapple rings, tomato wedge, etc)
-foil

You MAY however put down lettuce before putting your meat into your container

Contests for BBQ Teams7 items

Brunswick Stew

Brunswick Stew will be a People's Choice ONLY Competition on Sunday from 1-4 pm. It will run at the same time as the Chili Cookoff, and Salsa Contest. You may compete in any/all of the categories and sample all your categories to the public at the same time. Be sure to have enough team members to offer samples and engage the crowd.

In ADDITION to your $30.00 contest fee, you MUST provide a LEAST 5 gallons of Brunswick Stew to serve. You may prepare more at your discretion. But remember, because it's People's Choice- the more you have to serve, the more chance you have to earn those votes!

Brunswick Stew may be prepared in advance of the contest, and be reheated to 155*F prior to serving. All teams are automatically entered into our Best Booth Contests- so get creative and have fun! We will have several ways to win from costumes, to tent, to theme, and more!
Salsa

Salsa will be a People's Choice ONLY Competition on Sunday from 1-4 pm. It will run at the same time as the Chili Cookoff, and Brunswick Stew Contest. You may compete in any/all of the categories and sample all your categories to the public at the same time. Be sure to have enough team members to offer samples and engage the crowd.

In ADDITION to your $30.00 contest fee, you MUST provide a LEAST 3 gallons of Salsa to serve. You may prepare more at your discretion. But remember, because it's People's Choice- the more you have to serve, the more chance you have to earn those votes!

We will provide guests with a small bag of tortilla chips for sampling. However, if may be a good idea to bring more chips for more people to sample. This is not required.

Salsa may be prepared in advance of the contest.
All teams are automatically entered into our Best Booth Contests- so get creative and have fun! We will have several ways to win from costumes, to tent, to theme, and more!
“When Pigs Fly” Chicken Wings

You MUST use Chicken Wings. Wings can be dry with dipping sauce, or pre-sauced. Remember to pick up a sauce container with your clamshell at the team meeting. Please include at least 20 ribs in your clamshell for entry.

Turn In for this category will take place on Friday, September 9th at 6:00 pm
Winning team receives $50 and a prize ribbon. Entry fee of $10.00
Mac N Cheese

No rules, any type of cheese, pasta, or toppings apply- just make the best darn Mac n' Cheese around! Provide enough to fill your clamshell to feed 10-12 judges.

Turn In for this category will take place on Friday, September 9th at 5:00 pm
Winning team receives $50 and a prize ribbon. Entry fee of $10.00
Best Booth

So does your booth scream "FUN" while you cook? Sign up for the 3rd Annual Best Booth Contest with this year's theme, "Blues: Piggie Style" in honor of the great entertainment at the NC Music Factory!

Teams will be judged on the following:
- First Impression
- Fun Team Spirit
- Originality
- Creativity
- Overall Impression

Please Note: Playing Music does NOT count. So please do not blast "Blues Music" as part of your set up/entry!

All booths MUST have:
- At LEAST 1 instrument
- People or Objects wearing sunglasses

But get creative with the rest! What else says "Blues" to you???
Judging begins at 10:00 am on Saturday, September 10th.

No juding fee required. Winning team gets a prize ribbon and supreme bragging rights! Awarded at Saturday Award Ceremony.
Anything BUT

Unleashing the creativity of team cooks, this competition is judged as a separate contest. The intent of this contest is to provide a medium for all teams to compete in cooking items other than the pork categories in a MBN Contest. CUTS of meat used in either MBN, KCBS, or BYG are not valid. However, meat in other cuts or portions may be used. EXAMPLE: Pork bacon, sausage, etc ARE valid entries while pork shoulder is NOT. Also note that Chicken Wings can NOT be entered in to Anything But- and should be entered into "When Pigs Fly".

Entries will be judged in one of four categories:
SURF - Items coming from the Sea. Including but not limited to fish, shrimp, scallops, etc.
TURF - Items coming from the Earth including meat OR vegetables. Including but not limited to beef, sausage, chicken, veggies etc. Meat items can not be the same types of meat used in Competition Categories.
**CHICKEN WINGS ARE NOT VALID ENTRIES in Anything But!!! Any chicken wings should be entered into the "When Pigs Fly" Chicken Wing Contest**
EXOTIC - Exotic proteins including but not limited to alligator, snake, buffalo, etc.
DESSERT - Dishes typically served as dessert including but not limited to cobbler, pie, etc.

Turn In for this category will take place on Friday, September 9th at 7:00 pm
The Winning Team in Each of the 4 Categories will receive $50.00 + a Prize Ribbon. Entry fee of $10.00
People's Choice- Stay Tuned for Details!

Competition Rules & Categories2 items

MBN Competition Rules & Categories:

Click Here for the 2010 Instruction Manual for MBN teams for official rules!

Barbecue is defined by the Memphis Barbecue Network as UNCURED FRESH OR FROZEN pork meat, cooked only on a wood and/or charcoal fire, which may or may not be basted. Prior to the official meat inspection, the pork for the contest may not be pre-cooked, sauced, spiced, injected, marinated or cured in any way, or otherwise pre-treated.

Each team is responsible for maintaining the meat at a temperature below 40 degrees Fahrenheit prior to cooking, and at or above 140 degrees Fahrenheit after cooking. They must exercise good hygienic practices.

Flammables such as propane, compressed or liquid gas may be used ONLY to START the INITIAL fire. Once the meat has been placed within the cooker no type of flammables may be used. To make additional coals, flammables may be used outside and away from the cooker. Local fire and safety laws may dictate whether any type of gas will be allowed.

Electrical devices that do not generate heat such as rotisseries, fans and delivery systems for approved fules (i.e. Traeger Grills) may be used within the cooker. Electric smokers, holding ovens or other devices with heat producing elements are not allowed.
3 Categories Eligible for the Grand Prize Championship

To participate in our other contests please check out our Backyard Grillers information on the FYC website.

Pork Shoulder as defined by the Memphis Barbecue Network is the portion of the hog containing the arm and shank bones, with a portion of the blade bone. The pork ham that contains the hind leg bone will be considered as a shoulder entry. Boston butts or picnic shoulders are not valid entries.

Judging for this category will take place on Saturday, September 10th at 10:00am
Turn in: 9:45-10:00 am
On Site: 10:00-11:00 am

Whole Hog as defined by the Memphis Barbecue Network is an entire hog which must be cooked as one complete unit on one grill surface whose dressed weight is 85 pounds or more prior to the removal of the head, feet and skin. No portion or portions of the whole hog may be separated or removed, and then returned to the grill, prior to or during the cooking process.

Judging for this category will take place on Saturday, September 11th at 11:15am

Pork Rib as defined by the Memphis Barbecue Network is the portion containing the ribs and classified as a spare rib or loin ribportion. Country style ribs are not valid entries.

Judging for this category will take place on Saturday, September 11th at 12:30pm

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