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West Texas BBQ Bash (WTBB)

Cook-Off Rules 2020

COVID-19 CONTINGENCY PLANNING:

In addition to the guidelines as provided by the West Texas BBQ Bash, it is required that ALL cooking teams, visitors, volunteers, participants, and attendees follow the recommendations of the CDC, to the extent it is necessary, to prevent the spread or passing of the virus to other individuals. The CDC Recommendations are located at the back of this document, and in the Site Specific Safety Plan (SSSP)! These rules and the SSSP are located at www.westtexasbbqbash.com.

Revisions:

09/08/2020:

• The word “Hors d'oeuvres” was replaced with the word “Appetizer”

• Added the definition of an “Appetizer”

09/16/2020:

• Entry deadline extended till October 1, 2020.

1. Covid-19: All event attendees will be requested to provide their name and phone number at the entrance health screening checkpoint, for the purpose of infection tracing. All participants will be required to have their temperature taken and answer several health screening questions. Any person exhibiting a fever or other symptoms of the COVID-19 virus will not be allowed to attend the event.

2. Categories: Beef Brisket, Pork Ribs, Chicken, Best appetizer (People’s Choice)

3. Deadline for Entry: Entry forms and payment in full must be received no later than October 1st, 2020.

4. Alcoholic Beverages: Alcohol will not be provided for this event. Those who want to consume alcohol must bring their own alcohol. Nobody under the age of 21 is allowed to consume alcohol at this event. The WTBB reserves the right to require attendees and participants to show proper identification with a date of birth, if consuming alcohol.

5. Cook-off Site Setup Times:

Friday: Tents, Pits, and RV’s may be brought in and set up during the early set-up, between 1:00 pm and 9:00 pm. *NOTE: Contestants may stay overnight with their equipment within the designated space(s).*

General Setup: Friday: Cooking equipment and setup will be allowed on the contest site between 1:00 pm and 9:00 pm.

• Sites will be approximately 50’ x 50’ or as otherwise marked. Team’s equipment and décor must

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fit within the assigned space. No parking outside of your designated area unless otherwise approved by the committee.

• Convenient parking spaces will be available for cook team members outside the cook-off area. No vehicles other than Cook-off RV’s and travel trailers may be left inside your cooking area. Any other vehicle to be used in a site must have prior approval by committee as cooking site decorations. All other vehicles must be outside the cooking area by Saturday at 6:30 am.

• Tents, Pits and RV’s may be brought in and set up during any of the above stated times. *NOTE: All tents must be secured via stake material.

• Team gathering/socializing will be allowed Friday night, through the rest of the contest. **ALL MUSIC AND OTHER LOUD NOISE MUST CEASE BY 12:00 MIDNIGHT ON FRIDAY.

• Cookers will be allowed to spend the night starting Friday before the contest in their allocated spaces.

6. Teams: A Cook-off Team consists of a Chief Cook and up to five (5) assistants with a unique team name. Chief Cooks and Team Members may not cook on more than one team; disqualification is subject for doing so. Each team must have unique members. The Chief Cook is responsible for the operation of the team space and all actions within or outside the assigned space(s) by the members or guests within the assigned space(s). The Chief Cook of the team must be physically present and available to the contest management if called upon. Team members will be given wrist bands.

7. Team pre-registration will be performed at www.westtexasbbqbash.com

EACH TEAM MEMBER MUST SIGN A RELEASE OF LIABILITY & INDEMNITY AGREEMENT PRIOR TO MOVE IN. LIABILITY & INDEMNITY AGREEMENT CAN BE FOUND AT www.westtexasbbqbash.com or in person at the event at check in.

8. Types of cooking devices restricted: Open fires, fire holes, or dug pits will not be permitted. Fire

Barrels should have restrictive covers to arrest flames and are only acceptable if sufficient space is available away from tents or other flammable objects. Fire Barrels shall not cause damages to grass, asphalt, or ground surfaces.

9. Equipment: West Texas BBQ Bash will provide a space ONLY. Contestants must supply ALL

necessary equipment and supplies. Props, trailers, motor homes, vehicles, tents, generators, garbage cans, etc. Coverings and/or any other part of a team’s equipment must not extend outside the boundaries of the assigned space unless approved by the committee. Water shall be provided by the contestants. Contestants will supply their team with hand sanitizer with at least 60% alcohol.

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10. Fire Extinguishers Minimum Requirements: One ABC type extinguisher is required in each 30x30 space. Where teams plan to use deep fat frying equipment using oil or fats, it is required that at least one 2.5-gallon (6L) type K portable fire extinguisher be present. All extinguishers must have a current date and inspection. Committee personnel will randomly inspect for extinguishers. A team found without minimum extinguishers will be stopped from further cooking for their protection. *NOTE: The Fire Marshal or Local Fire Department may be inspecting for adequate extinguishers.

11. Preparations: Pre-cooked and/or pre-seasoned meat and entries will not be allowed. All entries

will and must be inspected by a member of the Cook-off committee prior to preparing.

12. Head Cooks Meeting – Saturday 9:00 a.m. for discussion of rules and regulations.

13. Double Numbered System: It’s required that the secret, double number system be used. This system assures a fair competition and is a fundamental tenet of the WTBB. WTBB requires that two tickets bearing the same number be utilized, one firmly attached to the top of the judging tray in a manner which hides the number and the other ticket easily removed by the Head Cook for retention after signing the Head Cook’s name in front of an WTBB representative. Winning numbers will not be revealed until time to announce each place in each category. At that time the secret numbers, attached to the lid of the tray, will be removed and announced. Only lids with tickets will be taken to the awards ceremony with final table numbers.

14. Judging Trays: It’s recommends the use of a Styrofoam tray with hinged lid and without dividers or the best readily available judging container, which is approximately 9 inches square on the bottom half (i.e. Gen Pak 200 or Gen Pak 270 for 2 chicken halves). A single sheet of aluminum foil should be supplied for each tray (i.e. Reynolds 710 foil sheets 9”x10”). All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the Head Judge’s discretion. Cooks are responsible for insuring that the containers they receive remain clean and undamaged. Only the containers and foil provided by the head judge will be utilized for product turn in. The head cook or other authorized representative must write the name of the head cook on the exposed portion of the ticket affixed to the judging container. All judging trays are non-transferrable and property of WTBB until all judging is completed.

15. Judging Tray Contents: It is required that the Promoter and/or Head Judge advise all cooks of the exact quantities and cuts of meat that will be placed in the judging trays. This will normally be accomplished at the Cook’s meeting. The Head Judge or designated representative will inspect all trays at the time of turn-in in order to assure compliance with the turn-in criteria. All garnishes and condiments are prohibited, as they do not reflect the true quality of the cooked meat. Sauces and/or other liquids may not be added to the box

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prior to placing product in the tray. Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids may not be added once put into tray. Each tray will include one sheet of foil placed unfolded under the contents of the tray. All three meats Chicken, Pork Spare Ribs and Brisket are required to be turned in meat side up. Each turn in tray will consist of the following at all events: Brisket nine (9) full slices, recommended 1/4ʺ to 3/8” thick. Blocking brisket ends is allowed. The fat cap may be trimmed or cut away before the slices are placed into the tray. Brisket must be placed in the tray parallel to the hinge. Pork Spare Ribs nine (9) individual cut ribs (bone in) (St. Louis Cut acceptable) Ribs must be placed in the tray MEAT side up lying parallel to the hinge. Chicken two (2) separate 1/2 fully jointed chicken (to include breast, wing, thigh, and drumstick). SKIN ON (No Cornish Game Hens)

16. Terms of Tray Disqualification: After the tray has been turned in, any tray found to be in

violation of the WTBB rules will be disqualified at the discretion of the Head Judge.

17. Judging: will be divided into 4 categories:

• Professional judging for Beef Brisket, Pork Ribs, and Chicken.

• People’s Choice judging for the Best appetizer (a small dish of food that arouses or increases anticipation for what is to follow)

All measures will be taken to ensure that judges will not know whose entry is being judged. Judging fairness is our utmost concern.

Judging times are as follows:

BBQ Awards will be distributed on Saturday at the Main Stage at 7:30 p.m.

Contest Entries: No garnishes or condiments within containers will be accepted. No markings, competition tags, or other identifiable devices will be accepted inside or outside containers submitted for judging. Only containers and foil sheet supplied by the Cook-off Committee will be accepted for judging. If your container becomes damaged, another can be obtained as long as the container ticket and container are returned to the cook-off committee. A representative from each team is REQUIRED to attend the MANDATORY cooks meeting at 9:00 a.m. Saturday morning at the community center building. There will be short announcements, comments and the passing out of the containers during this time. Contestants may cook separate pieces of the same type of meat.

18. Trophies and Awards: Trophies will be awarded to the Top 3 Places in each category after final

Brisket 5:00 p.m. 5 slices per team, no garnishes

Chicken 5:30 p.m. ½ (half) of a chicken per team, no garnishes Pork Ribs 6:00 p.m. 5 slices per team, no garnishes Appetizer All day A small disposable souffle dish for public sampling (no touch)

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judging, and also bragging rights go to the champions!

a. Culinary trophies will be awarded on Saturday at 7:30 p.m. with the presentation of the BBQ b. Trophies will be awarded for Showmanship to 1 team selected by the committee

members present at the event. Awards will be presented on Saturday evening during final judging.

19. Conduct: Chief Chefs are responsible for their team members and guests.

a. Teams may not charge door admission to their spaces during or before the contest.

b. Animals are not permitted on the cook-off grounds except for certified Seeing Eye or human assistant dogs.

c. At NO time may a person under the age of 21 be served or consume alcohol.

20. Housekeeping: Each team will be responsible for cleanup within their assigned space in a timely

manner.

21. Personal Entertainment: If the Cook-off committee receives a complaint that music gets too loud, you will be asked to turn it down and you must comply. Excessive noise will be determined by the Committee Chairman or Co-Chairman of the event. Pyrotechnics of any kind are strictly prohibited.

22. Mobility: No public or private golf carts, ATV’s, UTV or other motorized vehicles will be allowed

inside the park area. Motorized Wheelchairs and Mobility Scooters are allowed. Assistance with moving materials in the Cook-off area between the vehicle entry intervals can be arranged by contacting committee personnel.

23. Executive Decisions: Cook-off Contest committee reserves the right to make additional rules,

regulations, and amendments as situations warrant. Decisions of the WTBB committee are final.

24. Cook-off Site Tear Down: Teams will not be allowed to start dismantling before 10pm Saturday and no vehicles will be allowed in or out of the cook-off area before this time.

25. HAVE FUN!!!: Your participation helps support the West Texas BBQ Bash SCHOLORSHIP

FUND.

Contact the West Texas BBQ Bash: Email: wtxbbqbash@gmail.com Committee members: Collin McElrath George Bunker Nathan Tuckfield Jon Henegar Kyle Boley

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Chairman CO-Chairman CO-Chairman CO-Chairman Co-Chairman 405-651-3556 970-632-4917 254-434-1882

COVID-19 CONTINGENCY PLAN

COVID-19

The CDC offers the following considerations for enhancing protection of individuals and communities and preventing the spread of coronavirus disease 2019 (COVID-19). WTBB event planners will determine, in collaboration with state and local health officials, whether and how to implement these considerations and making adjustments to meet the unique needs and circumstances of the local community. Because COVID-19 virus circulation varies in communities, these considerations are meant to supplement—not replace—any state or local health and safety laws, rules, and regulations with which gatherings must comply. WTBB organizers will constantly assess potential exposures, based on current conditions, whether to postpone, cancel, or significantly reduce the number of participants and/or attendees for gatherings. Because safety is an important value of the WTBB, the proper health screenings, sanitation and distancing of the cooking stations, the participants, and the attendees, will be maintained at all times.

Targeting COVID-19’s spread

SARS-CoV-2, the virus that causes COVID-19, is thought to be mostly spread by respiratory droplets released when people talk, cough, or sneeze. It is thought that the virus may also spread to hands from a contaminated surface and then to the nose, mouth, or eyes, causing infection. Therefore, personal prevention practices (such as handwashing, staying home when sick, maintaining 6 feet of distance, and wearing a mask) and environmental prevention practices (such as cleaning and disinfection) will be utilized to prevent the virus’s spread.

These prevention principles are covered in this document. They provide event planners and individuals with actions to help lower the risk of COVID-19 exposure and spread during gatherings and events.

The event will have three entry points with sanitization stations, temperature checks, and basic health screening questions. Once approved to enter the event the attendee will receive a stamp to signify that they received a temperature check.

A team of volunteers will monitor the crown to insure everybody present has undergone the screening.

Promoting Healthy Behaviors that Reduce Spread

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In cooperation with the WTBB event planners, the WTBB participants should implement strategies to encourage behaviors that reduce the spread of COVID-19 among team members and the general public.

• Staying Home when Appropriate

o Educate team members and attendees about when they should stay home.

▪ Advise team members and attendees to not attend the event if they have tested positive for COVID-19 or are showing COVID-19 symptoms.

▪ Advise team members and attendees to not attend the event if they have had a close contact with a person who has symptoms of COVID-19 within the past 14 days.

▪ Develop policies that require any team member that becomes sick to leave the event and follow CDC guidelines if symptoms appear.

▪ In attendee or participant that becomes sick prior to the actual event will be refunded all fees paid to attend or compete at the event.

• Hand Hygiene and Respiratory Etiquette

o Require frequent team member handwashing (e.g., before, during, and after taking tickets; after touching garbage) with soap and water for at least 20 seconds and increase monitoring to ensure adherence.

o If soap and water are not readily available, team members can use hand sanitizer that contains at least 60% alcohol and rub their hands until dry.

o Encourage team members to cover the mouth and nose with a tissue when coughing and sneezing. Used tissues should be thrown in the trash and hands washed immediately with soap and water for at least 20 seconds or cleansed with sanitizer.

o Encourage attendees to wash hands often and cover coughs and sneezes.

o Attendees often exchange handshakes, fist bumps, and high-fives at meetings and sporting events. WTBB will display signs (physical and/or electronic) that discourage these actions during the event.

• Masks 

o Require the use of masks among team members. Masks are most essential in times when physical distancing is difficult (e.g., when moving within a crowd or audience).

o Provide all team members with information on proper use, removal, and washing of masks.

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o Advise team members that masks should not be placed on:

▪ Babies or children younger than 2 years old

▪ Anyone who has trouble breathing

▪ Anyone who is unconscious, incapacitated, or otherwise unable to remove the mask without assistance

o Encourage attendees ahead of the event to bring and use masks at the event.

o Masks are meant to protect other people in case the wearer is unknowingly infected but does not have symptoms. Masks are not meant to be a substitute for responsible hygiene practices.

o Masks are required in settings where individuals might raise their voice (e.g., shouting, chanting, singing) when 15 feet of distancing is not possible.

• Adequate Supplies 

o Ensure adequate supplies to support healthy hygiene behaviors. Supplies include soap, water, hand sanitizer containing at least 60 percent alcohol, paper towels, tissues, disinfectant wipes, masks (as feasible), and no-touch trash cans.

• Signs and Messages

o Post signs in highly visible locations (e.g., at entrances, in restrooms) that promote everyday protective measures and describe how to stop the spread of germs by properly washing hands and properly wearing a mask.

o Broadcast regular announcements on reducing the spread of COVID-19 on public address systems.

o Include messages about behaviors that prevent spread of COVID-19 when communicating with team members, vendors, and attendees (such as on the event website and through event social media accounts).

Maintaining Healthy Environments

Event planners will consider implementing several strategies to maintain healthy environments.

• Cleaning and Disinfection

o Clean and disinfect frequently touched surfaces within the venue between uses as much as possible.

o Clean and disinfect shared objects between uses.

o Close areas that cannot be adequately cleaned and disinfected during an event.

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o Develop a schedule for increased, routine cleaning and disinfection.

o Plan for and enact cleaning routines for the community center space.

o If transport vehicles like buses are used by the event team members, drivers should practice all safety actions and protocols as indicated for other team members—for example, washing hands often and wearing masks and maintaining social distance of bus riders. To clean and disinfect event buses, vans, or other vehicles- see guidance for bus transit operators and drivers for hire, and adapt as needed.

o Ensure safe and correct use and storage of cleaners and disinfectants to avoid harm to team members and other individuals. Always read and follow label instructions for each product, and store products securely away from children.

o Use EPA-approved disinfectants against COVID-19.

o Cleaning products should not be used near children. Team members should ensure that there is adequate ventilation when using these products to prevent attendees or themselves from inhaling toxic vapors.

o Use disposable gloves when removing garbage bags or handling and disposing of trash.

▪ After using disposable gloves, throw them out in a lined trash can.

▪ Do not disinfect or reuse the gloves.

▪ Wash hands after removing gloves.

• Restrooms

o Do not allow lines or crowds to form near the restroom without maintaining a distance of at least 6 feet from other people. Signs or markers will be used to help attendees maintain the appropriate social distance of at least 6 feet.

o Ensure that open restrooms are:

▪ Operational with functional toilets.

▪ Cleaned and disinfected regularly, particularly high-touch surfaces such as toilets, doors, and doorknobs.

▪ Clean and disinfect restrooms daily or more often, if possible, with EPA-approved disinfectants against COVID-19.

▪ Ensure safe and correct application of disinfectants and keep products away from children.

▪ Adequately stocked with hand sanitizer with at least 60% alcohol, and no-touch trash cans.

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▪ Provide portable handwashing stations and ensure that they remain stocked throughout the duration of the event. If possible, provide hand sanitizer stations that are touch-free.

• Water Systems

o All teams will be required to bring their own cooking and use water. o WTBB will provide cold drinking water for the general public. o Alcohol will not be sold at the event. Participants and the general public will furnish

their own alcohol for their own consumption. No person under the age of 21 will be allowed to drink alcoholic beverages at the event.

o To minimize the risk of Legionnaires’ disease and other diseases associated with water, take steps to ensure that all water systems and features (e.g., sink faucets, drinking fountains, decorative fountains) are safe to use after a prolonged shutdown. The drinking fountain at the community center will be put out of service.

• Modified Layouts

o Use multiple entrances and exits and prevent crowded areas.

o Seating will be limited to the pavilions. Attendees will be advised to bring their own portable chairs is so desired.

o Eliminate lines or queues if possible and require people to stay at least 6 feet apart by providing signs or other visual cues such as tape or chalk marks.

• Physical Barriers and Guides

o Provide physical guides to ensure that individuals remain at least 6 feet apart in lines and at other times (e.g., guides for creating one-way routes).

o Install physical barriers, such as sneeze guards and partitions at all food vending points.

o Require competitors to use single use throw away food dispensers and prohibit the second use of such containers/utensils.

• Communal Spaces

o Stagger the check-in of participants entering the community center and clean and disinfect as needed.

o Clean and disinfect bathrooms regularly (e.g., in the morning and evening or after times of heavy use) using EPA-registered disinfectants.

• Food Service

o There is no evidence that COVID-19 is spread by food. However, people sharing utensils and congregating around food service areas can pose a risk.

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o The WTBB will follow the CDC’s COVID-19 considerations for restaurants and bars as much as applicable to this event.

o The event will be free to the public in order to eliminate touch at pay exposures.

o Prevent the use of commonly shared pens, counters, or hard surfaces.

o Provide physical guides, such as tape on floors or sidewalks and signs on walls, to ensure that individuals remain at least 6 feet apart when waiting in line to visit cook stations.

o Use disposable food service items including utensils and dishes.

o Individuals should wash their hands after removing their gloves.

o Avoid any self-serve food or drink options. Food samples shall be provided by a cook team member who is using the proper PPE and shielding barrier.

• Shared Objects

o Discourage people from sharing items that are difficult to clean, sanitize, or disinfect.

o Prevent any sharing of food, tools, equipment, or supplies by team members.

o Ensure adequate supplies to minimize sharing of high-touch materials to the extent possible; otherwise, limit use of supplies and equipment to one group of team members or attendees at a time, and clean and disinfect them between use.

Maintaining Healthy Operations

Event organizers and team members may consider implementing several strategies to maintain healthy operations.

• Regulatory Awareness

o Be aware of local and state regulatory agency policies related to group gatherings to determine if events can be held.

o Stagger entry of the general public to minimize the number of guests entering the event at one time.

• Travel & Transit

o Encourage competitors to use transportation options that minimize close contact with others (e.g., walking or biking, driving, or riding by car – alone or with household members only). Consider offering the following support:

▪ Ask team members to follow the CDC guidance on how to Protect Yourself When Using Transportation, including public transit.

▪ Ask team members to wash their hands as soon as possible after their trip.

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o Configure parking areas to limit congregation points and ensure proper separation people.

o Encourage rideshare drivers to clean and disinfect frequently touched surfaces in the vehicle and avoid providing pooled rides or picking up multiple passengers who would not otherwise be riding together on the same route.

• Designated COVID-19 Point of Contact

o Designate the safety and security team (Cannon Safety) to administrator responding to COVID-19 concerns. All team members and attendees should know who this contact is and how to contact them.

• Communication Systems

o Put systems in place to:

▪ WTBB will establish entry checkpoints where attendees will be asked if they have symptoms of COVID-19, a positive test for COVID-19, or were exposed to someone with COVID-19 within the last 14 days, in accordance with health information sharing regulations for COVID-19 (e.g., see “Notify Health Officials and Close Contacts” in the Preparing for When Someone Gets Sick section below), and other applicable privacy and confidentiality laws and regulations.

▪ Advise attendees prior to the event or gathering that they should not attend if they have symptoms of, a positive test for, or were recently exposed (within 14 days) to COVID-19.

▪ Notify team members, attendees, and the public of cancellations and restrictions in place to limit people’s exposure to COVID-19.

▪ Identify and address potential language, cultural, and disability barriers associated with communicating COVID-19 information to event team members and participants. Tailor information so that it is easily understood by various audiences and is available in alternative formats and languages.

• Team Training

o WTBB will train cook teams on all safety protocols using CDC’s Interim Guidance for Businesses and Employers as a guide.

o Virtual training will be made available online at www.westtexasbbqbash.com.

• Recognize Signs and Symptoms

o If feasible, conduct daily health checks (e.g., temperature screening and/or symptom checking) of team members and attendees safely and respectfully, and in accordance with any applicable privacy laws and regulations.

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• Sharing Facilities 

o Require all people participating, volunteering, or attending the event to follow the requirements of this plan and limit shared use, wherever possible.

This space is reserved for written feedback from contestants and volunteers, and even the general public. Please turn in your feedback to the entry booth or any other event official: