for people looking to compete i suggest reading the entry details carefullyhttp://www.bbqbluegrass.com.au/bbq/
Equipment – You bring all BBQ equipment with you. It must be clean and will be inspected. There is no electricity. Open fires are not allowed for safety reasons – enclosed flames only. Your heat source must be at least 25cm off the ground. You have a dedicated stall space. We recommend a standard market-type tent (3m x 3m) for shade. Camping space is available within 100m of your stall.
no electricity, from what im reading cookers such as the WSM or Proq "may" not be possible if the heatsource is not raised more than 25cm off the ground (someone with these cookers should measure them)
Ingredients: Your creativity with spices and sauces will be taken into consideration. Bottled BBQ Sauces (store bought) are not allowed, but ingredients from bottles are ok – ie tomato sauce as a base for your own sauce. You may keep your spice and sauce ingredients secret, but the Official Judges may ask to inspect them. Keep all ingredients nearby in an opaque container at all times. When plating, spices or sauces may be served on the meat or on the side as your dish requires.
no commercial sauces to be used
Quantity – If you’re participating on the Festival Oval with our patrons for a reduced entry fee, in addition to your competition serves, we ask that you plan to prepare and serve a minimum of 10kg of your chosen BBQ category (pre-cooked weight). This should render 30-40 small tasting plates on average. Our patrons absolutely love tasting all the barbecue, seeing all the barbecue setups and talking barbecue with our competitors. (We will provide all plates, serviettes and forks. Salads will be prepared by us as sides for all plates.)
how much you have to give away is here
Food Safety – All Teams will be held to Australian Food Safety Standards. Equipment and tables must be clean. You will need 3 x Trestle Tables – for raw food prep, for cooked food prep/plating and one for serving to patrons and Judges. Food rated latex gloves must be worn at all times. A Food Safety Officer will be observing at all times. You will be emailed specific food handling guidelines and will be briefed on Food Safety Standards at 8.30am on Saturday of the Festival. If you’re not familiar with Food Safety Standards, don’t fret – they’re mostly just good old common sense. And thankfully, most slow cooked barbecue easily complies with the Standards.
3x trestle tables required (may be squishy in a 3x3 marquee)
Wear gloves at all times
i know from last year that we were required to have a "floor" which in this cases consisted of a tarp that was pegged down on the ground under the marquee
The Entry Fee is just $148 for a team of 4 (on-oval, or $250 off-oval), and you can enter as many of our 4 BBQ Categories as you like:
non serving teams will be put off the oval away from the serving area, this is a great idea so that patrons dont accidentally ask for food from non serving teams
Make it Fun – This BBQ Festival is all about the celebration of good food. It’s meant to be fun. So special awards will be given for a) Best Dressed BBQ Team b) Best BBQ Kit c) Best Decorated Stall and d) Best Sauce. Get into the BBQ spirit. Have fun. With a field of BBQ and Bluegrass, it’s all good no matter what happens, so keep it light.
probably need to clarify what the awards are
NOTE: prizes for categories are not listed only 1st place prize of $1000, also may want to clarify this however as stated "100% of entry fees will be returned in prize money!" so it will depend on how many pay full price vs giving to patrons
NOTE2: if the event is hosted on the SAME oval as last time i would note that the top carpark may be used for the off oval entrants. this is a fairly uneven surface in many parts so bring items to level out setup. alternatively you may be put on another oval behind or adjacent to the main oval in which case brilliant
. i would suggest clarifying this with Fletcher
i think ive covered all the rules that are noteworthy for potential entrants