14. April 2017 - 16:00
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2nd Annual Down East BBQ Festival | Double Barley Brewing | Friday, 14. April 2017

Call 919-934-3433 to sign up.
Sign up sheet in taproom as well.
Sign up via invite.

Double Barley Brewing
Down East Barbeque Festival
Friday April 14th-Saturday April 15th
(Not a KCBS sanctioned event)

SAFETY RULES
• You are responsible for observing prudent meat temperature and sanitary requirements.
• Each team must provide a regulation fire extinguisher
• Contestants must adhere to all electrical, fire, health and other codes whether local, county, state or federal.
• Anyone consuming alcohol must have ID checked.
• NO LIQUOR allowed on site. We only have a license for beer and wine.

GENERAL RULES
❖ Each team can consist of a Chief Cook and as many assistants they choose.
❖ Each team provides a grill/cooker in the 10' X 20' designated spaces.
❖ Charcoal, wood fire, electric or propane cookers allowed.
❖ Each team provides their own supplies (except meat) including seasonings, cooking and cleaning equipment. Please provide grease pans.
❖ All seasoning and cooking of the product shall be done on site within the teams cooking area.
❖ Please respect teams around you!
SET-UP
❖ ARRIVAL TIME: 3 pm to 6 pm on FRIDAY, APRIL 14th
❖ Each team will be issued 3 pork shoulders (7-8 lbs)
❖ 10' X 20' sites will be assigned. See event staff upon arrival.
❖ Truck/trailer/RV parking is available away from the cooking areas.
❖ Generators are allowed. Electricity is not available.
JUDGING
❖ Blind judging! Judges will not be allowed in event area until after judging.
❖ Entries will be judged by a judging team up to 20 people
❖ Scores from 1-10 in Appearance,Tenderness/Texture, and Taste. Any ties will be determined by pre-selected officials.
❖ We will issue judging containers at registration.
❖ Garnish is allowed but will not be eaten or considered part of the judging.
❖ Product may be presented with or without sauce or seasoning.
❖ No aluminum foil or paper should be in the meat.
❖ No toothpicks or skewers unless CLEARLY visible.
❖ Anything placed in container that identifies your team will eliminate the team.
❖ PLATES must be delivered to judging area between (11:30-12 pm, SATURDAY, APRIL 15TH.

WINNERS ANNOUNCED IN BEER GARDEN AFTER NOON JUDGING
Comments
  • Let's get it on !! # swinetime
  • Please invite our new neighbors Scott and Terri Smith. I tried but it wouldn't let me share.
  • Sign up today. Sign up now.
  • Pitmaster Challenge. RIB Contest. Details at cook meeting. Bring a **** of ribs and your "A" Game.
  • Teams must be signed up and paid by April 6! Cheers.
  • Can you give me more info and a link for an application? I've tried calling the number with no answer. Thank you
  • THIRSTY THURSDAY OPEN 4-10 pm Current Tap Selection: -Revelation Pale Ale -Shut Your Apple Pie Hole Amber Ale -TIV ROUND 2 Queen Ann Cherry (going fast) -Abby's amber ale -Thrilla In Vanilla Porter -Mindblower Chocolate Chili Porter -Fat Charley's Raspberry Chocolate Stout -Steakcake Stout -Sparkkys Coffee Milk Chocolate Stout CHEERS
  • Please note changes of the rules and regulations. Cheers!
  • What is the prizes and how do we get an app if we live out of town
  • John Roppelt this may require a road trip
  • I would but my 30ft trailer won't fit in a 10x20 spot
  • Is water definitely limited? How do I request a space where I can use electricity?
  • Calling all BBQ cookers. It's your time to swine!!!! Sign up now!
  • Down East BBQ Competition Rules and Guidelines All teams in the Down East BBQ Competition must have pre-registered and paid the $50 entry fee to compete in the contest. All entries must be prepared and cooked on the event grounds and in the designated cooking area. You may season or prepare the meat as you desire. Cooking can be done on a charcoal, wood fire, electric or propane of any design. Note: You are responsible for observing prudent temperatures and sanitary requirements. General Rules: 1. Each item will consist of a Chief Cook and as many assistants as Chief Cook deems necessary. 2. Each team will provide a grill/cooker to be used exclusively by that team within the confines of the team’s assigned cooking space. Multiple devices may be used. 3. Each team will bring their own supplies. This includes, but is not limited to seasonings, cooking and cleaning equipment. 4. All seasonings and cooking of the product shall be done within the confines of the team’s assigned cooking space. 5. Each team will receive an assigned area in which to cook. Small “easy up” style tens or umbrellas are permitted for shade, but must heed fire regulations. 6. Contestants must adhere to all electrical, fire, health and other codes whether local, county, state or federal. 7. There is no “start” time, provided the team starts in their assigned space. 8. All contestants are expected to respected the rights of other teams. Profane language or infringement on another team’s area will not be permitted. 9. Anyone consuming alcohol must be 21 or older and have ID verified. Set Up: 1. Each team will be assigned a space that is 10’ x 20’. 2. See Vendor Concierge upon arrival to access your space (Friday 4 pm – 11pm.) 3. There will be an area for truck/trailer/RV parking away from the cooking area. Vehicles left in the cooking area must not interfere with your cooking, your neighbor’s cooking, or public passage. 4. Generators are allowed. Those who requested/paid for electricity are assigned spaces near their outlets. Limited water is available. (Ask event staff for water if needed.) Judging Overview: 1. Blind judging containers will be handed out at registration. You may choose to use these containers or not. If another container/platter is used, be wary of temperature changes and potential sliding/shifting of meats. All judges will be screened, so as not to see the teams or their dishes during turn-ins. 2. The format for this competition is “FREESTYLE,” meaning any-way, shape, or form, as long as the dish is clearly pork. 3. Overnight cooking (ribs, for example) is permitted. 4. Anything placed in the container that identifies your team will cause your entry to not be scored. 5. All samples must be delivered to the judging location (you will be notified of the judging location or a sign will indicate where) at 1130 am. Entries will be accepted between 1120 and 1140 am on April 15, 2017. Judging Criteria: 1. Entries will be judged by a judging team of up to 24 judges. 2. They will be scored in the areas of appearance, tenderness/texture, and taste. The scoring system is 1 (bad) – 10 (excellent.) Any ties will be broken by pre-selected officials. 3. Garnish is allowed, but will not be eaten, nor will it officially be part of the judging. 4. Product may be presented with or without sauce or seasoning. 5. No aluminum foil or paper should be in with the meat submitted. 6. No toothpicks, skewers, foreign material or stuffing is permitted, unless CLEARLY visible and identified. WINNERS WILL BE ANNOUNCED IN THE BEER GARDEN AROUND THE 2 PM HOUR GOOD LUCK AND HAPPY COOKING!
  • Tasting is Saturday April 15 beginning at noon. Tickets are $20/per person for unlimited sampling.
  • We cooked last year and want to sign up. Southern Culture
  • Peter Clark, I would love to but unfortunately I've been scheduled to be in China from the 7th thru the 22nd. Hopefully next time!
  • Going to be an incredible Event. Relay for Life Cancer Fundraiser. CANCER SUCKS!!!! Now post a picture of your team and let's cook. Rules will follow. Call Double Barley with any Questions.
  • Brett Boswell & Todd Abel
  • Can I show up and eat? OR do I need a team? Working that day during the day, but will be hungry after work!