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EVENT SCHEDULE

LOCATION

Oaks Dads’ Club (ODC) located at 3410 E. TC Jester. The cook-off site is located on Field 2 (softball field), which is our first field directly to the left upon entering.

Friday 1/26

2pm: Early Bird Check-in

(For teams registered by 1/20)

3pm: Team Check in/Setup

6pm: Gates open to public

7pm: Team Captain Meeting

(Team Representation is

mandatory)

Competition turn-in times

8pm: Beverage 9pm: Ron Rovnozky Chef Choice

Saturday 1/27

Competition turn-in times

9am: Breakfast

10am: Beans

11am: Chili

12pm: Chicken

12:30pm: Kids Choice

1pm: Ribs

2pm: Brisket

4pm: Awards

11:00am-1:30pm: BBQ plate sale

6:30pm – Sites must be cleaned

and vacated

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TEAM INFO/INSTRUCTIONS

1. PRIZES – Prizes for all cooking categories will include a trophy for 1st, 2nd, and 3rd place.

2. REGISTRATION DATES – Early bird registration open until 1/20 and regular registration open until 1/26.DO you

want to put a time cut-off on 1/26? All teams are required to pay entry fees at time of registration.

3. SPACE - Each team will be responsible for the cook space assigned by ODC with your teams needs in mind. All

equipment (and tents) must be contained within this area. The size of a cook space is 20’x 20’. SPOT ASSIGNMENTS -

Spots will be assigned by ODC on a first come, first served basis.

A cook team shall consist of one (1) head cook and four (4) assistant cooks.

Props, trailers, motor homes, tents, covering or any other part of contestant’s or team's equipment must not exceed

the boundaries of the assigned space.

One cooking pit & one vehicle will be allowed per space.

Teams may not extend, under any circumstances, into any utility alleys created between, behind or beside team

spaces. All power alleys and easements must be left clear and open at all times, including during move-in

A team representative must be present while a tent is being erected to ensure the tent is placed correctly in the

space. If a tent is set up outside a team's allocated space, the team bears all responsibility to ensure correction of tent

placement.

Personal “pop up tents” are preferred. Stakes to secure these type of tents must not exceed 8 inches long to avoid

potential water and/or electrical line damage.

If a tent company is being used to setup tent, the ODC BBQ Committee must be made aware by 1/10.

4. TEAMS & ARRIVAL –Contestants may check in at the ODC Clubhouse beginning at 3pm on 1/26 (2pm for Early

Bird Reg.) but MUST be in place by 6:00 PM on 1/26. As of 6:00 PM on 1/26 until 5:00 PM on 1/27 all vehicles on your

site must remain parked and must be contained in the perimeter of your lot. We do not allow RV’s or campers. No

vehicles will be allowed in or out after 6pm on 1/26. NEW THIS YEAR- ODC shall assign team spots at its

sole discretion as teams arrive. Teams must arrive no later than 5pm on Friday 1/26.

5. CLEAN UP- All contestants will be responsible for cleaning up following event. These items include but are not

limited to returning trash cans, picking up food remains, disposing of grease, etc. All grease drippings are to be

properly disposed of in grease barrels provided by ODC.

6. COOKED ON SITE – All meats will be prepped and cooked on-site, without pre-cooking or marinating.

7. SANITATION – Cooks are to prepare and cook in as sanitary a manner as possible. Cooking conditions are subject

to inspection by the ODC BBQ Committee.

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8. BBQ PITS/FIRES – Fires must be charcoal, wood or wood substance for brisket, chicken, and rib categories.

Contestants must take all precautions necessary to prevent fire hazards. All fires must be contained in a suitable

manner. Contestants may be disqualified if precautionary measures are not followed or unsafe conditions exist.

Teams must have a working fire extinguisher at their cook site. Holes or dug pits are not permitted. Any equipment or

device that may cause damage to the field/area of the contest site in any way is prohibited and is subject to approval

by the ODC BBQ Committee.

9. SELLING-Teams may not sell any BBQ and no to-go plates will be allowed.

10. CATEGORIES

• Beverage

• Ron Roznovzky Chef Choice

• Breakfast

• Beans

• Chili

• Kids 12U

• Chicken - Each team will turn in 1 half chicken for judging.

• Ribs - Each team will turn in 8 ribs for judging. NO BABY BACK RIBS.

• Brisket - Each team will turn in 8 slices of brisket for judging

Judging criteria- entries are judged on the following categories; flavor, smell, appearance, and texture.

11. JUDGES – A minimum of five (5) judges per table will be utilized during initial judging. Subsequent levels of

judging should utilize a minimum of seven (7) or a maximum of nine (9) judges per table. Judging panels are

comprised of ODC sponsors and supporters who are not cook-off competition participants. Head Cooks are

prohibited to participate as judges.

12. JUDGING CONTAINERS AND CONTENTS – Approved containers will be provided during team captain meeting

on 1/26 by ODC BBQ committee and are the only containers entries will be submitted in. The Head Judge will let you

know the exact quantities and cuts of meat that will be placed in judging container. This will normally be

accomplished at the team captain meeting. The Head Judge or designated representative will inspect all containers at

the time of turn-in in order to assure compliance with the turn-in criteria. No condiment, sauce, foil or garnishes are

permitted for brisket, chicken, and ribs, as they do not reflect true quality of the cooked meats. Meats may be cooked

with sauces, but once cooking is complete, sauces cannot be added before the meat is placed in the judging

container.

13. TURN-IN TIME – Turn-in times (on page 1) for each category shall be pre-set – but may be changed at the BBQ

committee’s discretion. Once this time is set and/or announced no changes will be made. A turn-in window of five (5)

minutes before and after the set turn-in time will be recognized. Judging trays received after that time will not be

accepted for judging.

14. WATER AND ELECTRIC HOOK UPS –ODC does not provide a water hook up for each team’s space.

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Teams can bring generators to supply the power needed for their individual cook spaces. Only whisper generators

will be allowed. All generators must be placed within the 10’ aisle at the back of each cook space. Sharing a larger

generator with your neighboring cook spaces is strongly encouraged.

15. SOUND – Music and/or sound equipment within your team area is allowed. However, excessive loud music and/or

sounds that interfere with announcements, scheduled live bands and entertainment on stage, or which intrude upon

or interfere with the comfort of fellow contestants will not be allowed or tolerated. Offenders will receive no more

than 3 warnings from the contest organizers and non-compliance will be grounds for disqualification from the Cook-

Off.

16. CONDUCT

Each Team Captain will be responsible for the conduct and actions of their team and invited guests. Violators will be

subject to disqualification and removal at the discretion of the ODC Corporate Board.

CAUSES FOR DISQUALIFICATION:

a) Excessive consumption of alcoholic beverages

b) Distribution of alcoholic beverages to anyone under the age of 21

c) Use of controlled substances

d) Foul, abusive, or unacceptable language

e) Excessive noise generated from speakers or public address systems

f) Excessive or continued complaints from teams about any of the above rule infractions

g) Disrespect of ODC volunteers and/or security personnel

h) Any behavior or actions that ODC believes disrupts the event

Other General Club Standing Rules:

• Glass bottles are not permitted

• Oaks Dads Club will not be responsible for theft of damage

• NO PETS

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TEAM REGISTRATION FORM

Team Name:_________________________________

Team Captain:_______________________________

E-mail:____________________________________Phone:________________

Divisions Entering:

Individual Meats ($55 each or $150 for all three)

Chicken ____ Ribs ____ Brisket ____

*Additional Categories $10 each

Beverage ____ Ron Roznovsky Chef Choice____

Breakfast ____ Beans ____ Chili ____ Kids 12u ___

Standard space is approx. 20X20.

20X40 space available for additional $50 ________

Entry Fee Total $______________

Your signature means you accept these rules and agree to abide by them or be subject

to disqualification.

Team Captain Signature:________________________________Date:_______________________

Registration and payment can be submitted online OR

Drop off completed form in envelope with check or money order at MytiBurger or

e-mail to Team Captain Lead/Shawn Salyers shawn.d.salyers@gmail.com

Questions? 713-444-4454