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2020 BBQ AUSTIN

TEAM HANDBOOK

&

CONTEST RULES

RODEO AUSTIN™

9100 Decker Lake Road,

Austin TX 78724

(512) 919-3000

THIS HANDBOOK IS SUBJECT TO CHANGE. PARTICIPATING TEAMS WILL RECEIVE ELECTRONIC

NOTIFICATION OF ANY CHANGES.

Rodeo Austin Executive Committee and BBQ Austin Chairman reserve the right to make additional rules and

regulations as situations warrant. Decisions of the BBQ Austin Chairman are final.

Last Edition: 10/22/2019

Miller Lite is the official beer of BBQ Austin.

If your team is interested in learning more about sponsorship opportunities or product donations directly from Miller Lite,

please contact Mario Chapa at mchapa@capitolwright.com.

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Table of Contents WELCOME STATEMENT ........................................................................................................................................................... 3

PARTICIPATION GUIDELINES ............................................................................................................................................... 4

CONTACT INFORMATION .............................................................................................................................................. 4

TEAM INVITATIONS ......................................................................................................................................................... 4

SPECIAL INVITATIONS ...................................................................................................................................................... 4

SANCTIONING ..................................................................................................................................................................... 5

JUDGING PROCESS ............................................................................................................................................................. 5

TEAMS ................................................................................................................................................................................... 6

DONATION JARS ................................................................................................................................................................. 6

COOKING EQUIPMENT ...................................................................................................................................................... 6

COOKING RULES ................................................................................................................................................................ 7

CONTESTS ................................................................................................................................................................................. 7

BRISKET CONTEST ............................................................................................................................................................. 7

CHICKEN CONTEST ............................................................................................................................................................ 7

RIB CONTEST ....................................................................................................................................................................... 8

BEAN COOKING CONTEST ............................................................................................................................................... 8

BLOODY MARY CONTEST ................................................................................................................................................ 8

DAVID KITCHENS JACK POT COOK-OFF ............................................................................................................................... 8

BBQ SAUCE CONTEST ................................................................................................................................................................ 8

JR PIT MASTER CONTEST .......................................................................................................................................................... 8

TOP FUND RAISER FOR TEAM ......................................................................................................................................... 8

TOP FUND RAISER PER TEAM SPACE ............................................................................................................................ 9

MOST ELABORATE RIG ..................................................................................................................................................... 9

MOST HARDWORKING PIT ............................................................................................................................................... 9

HOSPITALITY ........................................................................................................................................................................................... 9

BBQ AUSTIN GRAND CHAMPION ............................................................................................................................................ 9

TEXAS STATE CHAMPIONSHIP INVITATIONAL .......................................................................................................... 9

PRIZES ........................................................................................................................................................................................ 9

TEAM PHOTOGRAPHS .......................................................................................................................................................... 11

CONTEST HOURS & TEAM CHECK-IN ............................................................................................................................... 11

TEAM MOVE-OUT .................................................................................................................................................................. 11

PLANNING YOUR PARTICIPATION .................................................................................................................................... 12

ICE PURCHASES ..................................................................................................................................................................... 12

CONTEST AREA ADMISSION ............................................................................................................................................... 12

PARKING .................................................................................................................................................................................. 13

DESIGNING YOUR TEAM SPACE ........................................................................................................................................ 14

MUSIC / BANDS ...................................................................................................................................................................... 14

AMENTITIES ..................................................................................................................................................................................... 15

SPACE LAYOUTS AND OCCUPANCY CALCULATIONS ................................................................................................. 15

TENT INFORMATION ............................................................................................................................................................ 17

TEXAS DISPOSAL SYSTEMS ................................................................................................................................................ 18

MOTORIZED VEHICLES ........................................................................................................................................................ 19

ANIMALS ................................................................................................................................................................................. 19

OTHER ...................................................................................................................................................................................... 20

CITY AND COUNTY REGULATIONS .................................................................................................................................. 20

ALCOHOL MANAGEMENT ................................................................................................................................................... 21

LEGAL ENFORCEMENT AND SUMMARY ......................................................................................................................... 22

ATTACHMENT I: ALCOHOL BIRTHDAY SIGN (Print this!) ............................................................................................ 23

ATTACHMENT II: BBQ AUSTIN – 2019 RESULTS ............................................................................................................ 24

ATTACHMENT III: BBQ AUSTIN CONTRIBUTOR THANK YOU .................................................................................... 25

ATTACHMENT IV: BBQ AUSTIN TEAM GENERAL INFORMATION (Print this!) ......................................................... 26

ATTACHMENT V: BBQ AUSTIN - 2020 EVENTS SCHEDULE ......................................................................................... 27

ATTACHMENT VI: BBQ AUSTIN – PRICE SHEET ...............................................................................................................29

ATTACHMENT VII: TEMPORARY FOOD SETUP AND FIRE DEPARTMENT INFO........................................................30

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WELCOME STATEMENT

Dear Cookers:

Please consider this your invitation to participate in BBQ Austin, held on March 6-7, 2020. BBQ Austin

is the weekend prior to Rodeo Austin which runs March 14-28, 2020. The mission of BBQ Austin is

to support the mission of Rodeo Austin: Promoting Youth Education – Preserving Western Heritage.

The teams are encouraged, but not required, to have lots of fun serving food to the general public for

donations while competing in the various competitions under the judge’s tent.

To compete, you will need to complete the 2020 Official Team Registration and submit the

information with full payment no later than January 15, 2020. (Entry forms can be found at

www.BBQAustin.com.)

Please take the time to read this entire BBQ Team Handbook for BBQ Austin Contest Rules and

General Team Information. You will also find important information from TABC, the Travis County

Fire Department, and the Austin/Travis County Health & Human Services Department Environmental

Health Services Division. This document also contains the 2019 BBQ Austin Results and the 2020

Schedule of Events.

If you have friends who would like information on how to participate in BBQ Austin, please send their

name and address to us via mail, e-mail, and/or phone.

On behalf of RODEO AUSTIN and the entire BBQ Austin Committee, thank you for your continued

support. We look forward to seeing you in March!

Sincerely,

Victoria Lee,

BBQ Team Registration

(512) 791-3280

BBQAustinTeams@gmail.com

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PARTICIPATION GUIDELINES

CONTACT INFORMATION

The following Rodeo Austin (the "Show") staff member supports BBQ Austin, a Rodeo Austin production, (the "Contest")

operations and is available, in addition to the BBQ Team Registration volunteer, to assist teams as they plan their

participation in the Contest.

Rodeo Austin Staff Liaison BBQ Team Registration

Alyssa Dotson

9100 Decker Lake Rd.

Austin, TX 78724

Phone: (512) 919-3000

E-mail: alyssa@rodeoaustin.com

Victoria Lee

Phone: (512) 791-3280

E-mail: BBQAustinTeams@gmail.com

The 2020 BBQ Austin Cook-off Committee (the "Committee") management team is made up of the following dedicated

Rodeo Austin volunteers:

BBQ Austin Past President Liaison Brian Lehne

BBQ Austin VP Liaison Keith Berdoll

BBQ Austin Chair Shayne Lockhart

BBQ Austin Vice-Chairs Nola K. Plumb, Oscar Montoya, Rick Plumb

BBQ Team Registration Victoria Lee

TEAM INVITATIONS

This cook-off is an open invitation cook-off. Contestants are encouraged to cook meat for public sampling. Teams are

encouraged to acquire donations for Rodeo Austin in their designated team space using donation jars (provided by the

Committee) for the public samplings provided by the Team.

Teams may also donate unlimited items to the BBQ Auction & Dance. The amount of money raised for the team’s top three

(3) auction items will be credited to the team's donation total during BBQ Austin. Donations are greatly appreciated and

help the BBQ Austin Committee raise money for the mission of Rodeo Austin: Promoting Youth Education – Preserving

Western Heritage.

Entry forms can be found at www.BBQAustin.com. All other information regarding BBQ Austin can be found at

www.rodeoaustin.com.

SPECIAL INVITATIONS

BBQ Austin has organized the Texas State Championship Cook-off for Texas Cities to send their best teams to compete

against each other. The Show extends invitations to the BBQ Grand Champion winners of the San Antonio Stock Show,

the Houston Livestock Show and Rodeo, San Angelo Stock Show & Rodeo, State Fair of Texas, Lone Star Barbeque

Society, and other distinctive Texas competitions to compete in the Champions Division. In exchange, these contests

extend invitations to the winner of BBQ Austin. The Chief Cook provided to the Show as the winner by the participating

reciprocity contests must be the same that competes in the Champions Division.

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• Each Champion team will need to complete an Official Entry Form to ensure BBQ Austin has all the correct

information for the team and the required contest documentation is complete.

• Each team in the Champions Division must enter three (3) turn-ins consisting of: one (1) chicken, one (1) rib,

and one (1) brisket for judging.

o Each team has the option and is welcome to enter any other BBQ Austin contest categories; the team will

be required to register for these additional contests on the Official Entry Form and pay the associate fees

at the time of registration.

• Each team is provided one (1) designated Champion space (40x40).

o If a team wants more than the one (1) designated Champion space extended to them, the team will be

required to register for the additional space on the Official Entry Form and pay the associate fees at the

time of registration.

• Each team is encouraged to participate in the Donation Jar Fundraising for BBQ Austin.

• We request that all teams be available for media opportunities as it relates to the Champions Division.

If the winner of the previous year's BBQ Austin participated on a special invitation, they will automatically receive an

invitation to the current year Contest. This will provide the opportunity, so the team may defend their title. If the winner

of the previous year's Contest is a regular team (not on a special invitation), they will also be offered a space in the

Champions Division in addition to their regular team space and the foregoing special rules will also apply.

Any and all discrepancies of a condition above should be submitted in writing to the Rodeo Austin Office and will be

handled on a case by case basis. All final decisions will be decided by Rodeo Austin and the BBQ Austin Committee.

SANCTIONING

BBQ Austin is sanctioned by the Lone Star Barbecue Society and abides by all its’ regulations and requirements, unless

so stipulated within the rules and regulations of BBQ Austin. All contests are run by a number ranking system designated

by the Judges at each contest. Every contest is done by “blind tasting”. All containers are marked with tickets, in exactly

the same way on all of the containers. These containers are given to each of the Chief Cooks, who are required to sign the

ticket stub/portion that he/she keeps from the container. This signed ticket is required to be presented by the Chief Cook

when claiming any prize or winning, via a number presentation/announcement.

JUDGING PROCESS

1. The samples will be randomly taken from the insulated storage boxes and placed at the judging tables by BBQ Austin

Committee Judging personnel, who stay with the samples:

• to ensure that the judges do not discuss the samples

• that all samples are judged

• that the judging slips are completed correctly

2. Judges are provided food to cleanse their palate between samples.

3. Each sample is evaluated on its own merit, not compared to other samples.

4. The samples will be scored by judges on the basis of sight, texture, smell, tenderness, and taste.

5. The highest score in each meat category will be awarded category winner.

6. The highest overall combined score for Brisket, Ribs, and Chicken is awarded the BBQ Austin Grand Champion.

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8. Texas State Championship Contestants compete in the same contests/categories with the rest of the BBQ Austin

Contestants. However, the Texas State Championship Teams are given a score for where their entry places in the

top 10 spots of the Brisket, Chicken and Ribs contests (1-10, 10 being the highest). The highest overall combined score

is awarded the Texas State Grand Champion. If there is a tie, the Brisket score is used as the tie breaker.

TEAMS

A Contestant or Team consists of ONE (1) Chief Cook and up to TWO (2) Assistant Cooks. Each team must have their

own BBQ pit. See Cooking Equipment for more information.

Chief Cooks

• Each space with an entry must have a unique Chief Cook.

• A Chief Cook may not cook for multiple teams or multiple spaces.

DONATION JARS

Each team will be issued a donation jar. Teams should encourage their guests to contribute to the donation jar. The BBQ

Austin Treasury Sub-Committee will collect the funds from the jars throughout BBQ Austin. The Top Fund Raiser award

will be based on the donation jar collections. Removal of funds from these jars is strictly prohibited and will be grounds

for immediate disqualification and expulsion. No other donation receptacles are allowed on the cook-off grounds.

Donations will not be counted in any team's space. BBQ Austin Treasury Sub-committee members will transport all

donations to the bank building for tabulation. No Exceptions.

No fund-raising activities, other than activities to generate funds to add to the Team’s donation jar, will be allowed in the

team contest space(s) during BBQ Austin without advance approval from the BBQ Austin Chairman. Teams should contact

BBQ Team Registration to seek approval (Contact Victoria Lee, at (512) 791-3280 or BBQAustinTeams@gmail.com).

COOKING EQUIPMENT

1. Contestants must supply all needed equipment and supplies as well as comply with the City of Austin Health

Department Temporary Food Service Guidelines. Fires must be wood or wood products (charcoal) or wood pellets. No

electric or gas fires are allowed. Holes or dug pits are not allowed. Each team must have at least one 10 lb fire

extinguisher that is readily accessible by all team members. No flammable materials (i.e. hay) can be within 10 feet of

your pit. All tents must meet the Travis County Fire Department regulations. For any teams that have a tent, please

contact Alyssa Dotson for the requirements for tents.

2. Each team must have at least one pit (1) but may use the number they deem appropriate.

3. Teams may not share pits with other teams.

4. If a team has multiple spaces and wishes to have multiple pits, they may be located anywhere within those contiguous

spaces.

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COOKING RULES

1. Only fires from wood or wood products (charcoal) or wood pellets (no electric or gas) are permissible.

2. Prior to tagging, all meat will be brought to the cooking site RAW! No pre-marinating presoaking or pre-spicing prior

to inspection.

3. Teams may trim tagged meat after inspection and tagging.

4. Each team must cook beef brisket, pork spare ribs, and chicken.

5. Teams may cook two separate pieces of the same type of meat (e.g., two slabs of ribs, two chickens, or two briskets).

Please note: Only competition briskets will be tagged.

6. Each team must use the container provided by BBQ Austin, as it is provided to the team, no other containers will be

accepted, judged or scored.

7. Chief Cooks will need to pick up and sign for their Containers on Friday afternoon. Time will be determined later. All

contest fees must be paid in full prior to picking up Containers.

8. Sauce must be glazed or cooked onto the meat entry. No pooled sauce or side sauce in the provided sample container

is permitted.

9. No garnish is allowed.

10. The container MUST NOT BE marked in any way (e.g., a good luck kiss with lipstick, a thumbprint of the cook, pen

marks, etc.).

CONTESTS

BRISKET CONTEST

(REQUIRED CONTEST AND ONLY 1 ENTRY PER TEAM ALLOWED.) Contestants will provide their own brisket.

Only one (1) meat will be judged per contestant. However, two (2) meats may be tagged and cooked.

All briskets will be inspected and officially tagged by the Meat Inspector(s). No brisket can be put on the pit prior to 6:00

p.m. on Friday. Pre-cooked, pre-salted, pre-marinated, or pre-anything meat is not allowed. Please, no sauce on or with

the meat when presented or delivered to the Judges, or the entry will be disqualified!

The official Meat Inspector's Tag must be in place in a portion of your brisket and put in the turn-in container. Judging

will begin when contest meat has been delivered to the Judge's area. Chief Cooks are responsible for keeping the signed

ticket stub assigned to your contest meat. Contest meat should be submitted without any garnishing or any other additional

items other than the brisket. Any contest meat submitted with any garnishing is subject to disqualification.

CHICKEN CONTEST

(REQUIRED CONTEST AND ONLY 1 ENTRY PER TEAM ALLOWED.) Contestants will provide their own chicken.

Chickens may be cooked, however you want, as long as they are cooked on the pit. Cooks will turn in two halves of a

whole chicken, meat side up, not dis-jointed containing skin, breast portion, leg, thigh and wing (with or without wing tip).

Cornish game hens will be disqualified. No garnishment or any additional items other than the chicken should be put

into the contest container. Any chicken that is submitted with any garnishments will be disqualified.

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RIB CONTEST

(REQUIRED CONTEST AND ONLY 1 ENTRY PER TEAM ALLOWED.) Contestants will provide their own ribs (2

Racks of Pork Spare Ribs. NO baby back or country style ribs). Ribs may be cooked however you want, as long as they are

cooked on the pit. Contestants should turn in at least one rack worth of rib in the container. No garnishment or any additional

items other than ribs should be put into the contest container. Any ribs that are submitted with any garnishments will be

disqualified.

BEAN COOKING CONTEST

(SANCTIONED AND ONLY 1 ENTRY PER TEAM ALLOWED.) Beans will be started at the cooking site from dry pinto

beans. Cooks may cook with condiments. However, when the beans are turned in, nothing is to be included in the bean cup

larger than the bean. It will be disqualified by the Judging Coordinator if something is found by the judges larger than a bean

in the bean cup.

BLOODY MARY CONTEST

The Bloody Mary entries will be judged on taste and showmanship (container). Entry can be placed in any container, however

no distinguishable marked containers, such as with the name of the team or team logo. Only vodka will be permitted as the

alcohol ingredient. May use pre-mixed juices. Regular spices only. Bring entry to Judges Tent for check-in and judging.

DAVID KITCHENS JACK POT COOK-OFF

Contestants receive container for your "contest dish" which may be any type of "dish" cooked on a pit -- from rattlesnake to

prime rib, anything goes (but no desserts)!! A team may enter more than one "contest dish", however, each additional "contest

dish" costs an additional entry fee. Teams may begin cooking their Jack Pot Cook-Off "contest dish" at any time, after arriving

on the BBQ Austin Grounds.

BBQ SAUCE CONTEST

The BBQ Sauce entries will be judged by scoring scale of 1- 10 in the categories of Appearance, Texture, and Taste, with

Taste being weighted at 300 percent. All scores are then combined to create a single cumulative score for each product. A

sealed 12 oz (a standard sized BBQ Sauce bottle) bottle labeled with product name and category type (see below) will be

turned in for judging. The label for all entries will be covered and assigned a random number to assure anonymity, before

judging. Sauces will be divided into the following Categories:

1. Tomato: Tomato based sauces; this category is open to “no heat” and “peppers and spice for heat”

2. Mustard: Mustard based sauces with or without heat.

3. Vinegar: Vinegar based sauces with or without heat.

4. Specialty: Sauces that don’t fit into the other categories (example: White Sauce, Asian, Thai, etc.).

JR. PIT MASTER CONTEST

Contestants (ages 8-17) will compete for the Jr. Pit Master Contest in two divisions, a Junior Division (8-12) and

a Senior Division (13-17). Jr. Pit Master Contest will be judged on 3 categories, Taste, Texture, and Appearance. Jr. Pit

Masters are responsible for prepping, seasoning, cooking, and presenting their entry. No garnishment or any additional

items other than the entry should be put into the contest container. Adult supervision is required, one per cook.

TOP FUND RAISER FOR TEAM

Awarded to the BBQ Team raising the most donations prior to and during the weekend of BBQ Austin. Donation Jar(s) will be

given to each team for display in their contest area to collect donations from visitors and the general public. No fundraising

activities will be allowed at BBQ Austin other than activities to generate funds to add to the Team’s donation jar, without

advance approval from the BBQ Austin Chairman. Contact BBQ Team Registration to submit request (Contact

Victoria Lee, at (512) 791-3280 or BBQAustinTeams@gmail.com).

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TOP FUND RAISER PER TEAM SPACE

Awarded to the BBQ Team raising the most donations prior to and during the weekend of BBQ Austin per the number of

spaces for that designated team.

MOST ELABORATE RIG

Judged secretly by a group of celebrity judges. Judging is based solely on the team's rig and/or BBQ pit.

MOST HARDWORKING PIT

Judged secretly by a group of celebrity judges. Judging is based on the team's pit.

HOSPITALITY

Judged secretly by a group of celebrity judges. Awarded to the BBQ team that shows the most hospitality to the general

public, as well as BBQ Austin Committee Members and the Show Staff. Hospitality is defined as the friendly and generous

reception and entertainment of guests, visitors, or strangers.

BBQ AUSTIN GRAND CHAMPION

Awarded to the BBQ team that receives the highest overall combined score for Brisket, Ribs, and Chicken. Reserve

Grand Champion will be awarded to the runner-up.

TEXAS STATE CHAMPIONSHIP INVITATIONAL

Texas Cities send their best teams to compete against each other to become the Texas State Grand Champion.

PRIZES

Brisket Contest 1st

place - $3,000, a trophy, and a banner.

2nd

place - $1,250 and a trophy.

3rd

place - $750 and a trophy.

4th

place - $350 and a certificate.

5th

thru 10th

places will receive a certificate.

Ribs Contest 1st

place - $1,750, a trophy, and a banner.

2nd

place - $750 and a trophy.

3rd

place - $300 and a trophy.

4th

place - $150 and a certificate.

5th

thru 10th

places will receive a certificate.

Chicken Contest 1st

place - $1,350, a trophy, and a banner.

2nd

place - $750 and a trophy.

3rd

place - $300 and a trophy.

4th

place - $150 and a certificate.

5th

thru 10th

places will receive a certificate.

Beans Contest 1st

place - $350, a trophy and a banner;

2nd

and 3rd

places will receive a trophy.

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Bloody Mary Contest 1st

place - $100, a trophy and a banner;

2nd

and 3rd

places will receive a trophy.

David Kitchens Jack Pot

Cook-off 1st

place - $1,000, a trophy and a banner;

2nd

and 3rd

places will receive a trophy.

BBQ Sauce Contest 1st

place Tomato - a trophy.

1st

place Mustard - a trophy.

1st

place Vinegar - a trophy.

1st

place Specialty - a trophy.

2nd

and 3rd

places for all Sauce categories will receive a certificate.

JR Pit Master Contest Junior Division (8-12):

Grand Champion and Reserve Champion

Senior Division (13-17):

Grand Champion and Reserve Champion

Top Fund Raiser for Team 1

st – 4

th places will receive a trophy.

Top Fund Raiser per Team Space 1

st place will receive a trophy.

Most Elaborate Rig Trophies will be awarded to the top three teams.

Most Hardworking Pit Trophies will be awarded to the top three teams.

Hospitality Trophies will be awarded to the top three teams.

BBQ Austin Reserve

Grand Champion

Winner will receive a trophy.

BBQ Austin

Grand Champion

Winner will receive a trophy and a banner (to represent BBQ Austin

for the following year at contests listed in the Winner’s Purse).

Winner will also receive the following Winner Purse:

1. A spot at the Lonestar Barbeque Society Challenge in Burnet, TX;

2. Invitation to the American Royal Invitational;

3. An entry into the lottery for a spot at the Jack Daniel’s World

Championship Invitational Barbeque;

4. A spot at the Houston Livestock Show & Rodeo – World’s

Championship Bar-b-que in the Champions Corner;

5. A spot at San Antonio Stock Show Barbeque Cook-off &

Festival;

6. A spot at the State Fair of Texas in Dallas, TX;

7. A spot at the San Angelo Stock Show & Rodeo; and

8. A spot at BBQ Austin the following year in our Champions

Division.

Texas State Reserve

Grand Champion

Winner will receive a trophy.

Texas State

Grand Champion

Winner will receive a trophy, a banner, and a spot (20’x20’) at the

National BBQ Battle in Washington, DC to represent the State of Texas.

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TEAM PHOTOGRAPHS

A professional photographer will be on the cook-off grounds to take team photographs on Friday, March 6, 2020, and Saturday,

March 7, 2020. Please have teams as complete as possible for the photograph.

**Chief Cooks will be contacted to schedule team pictures.

CONTEST HOURS

BBQ Austin is open to guests of team members:

Date Time

Friday, March 6, 2020 11:00 a.m. to 12:00 a.m.

Saturday, March 7, 2020 11:00 a.m. to 12:00 a.m.

BBQ Austin is open to the Public:

Date Time

Friday, March 6, 2020 4:00 p.m. to 12:00 a.m.

Saturday, March 7, 2020 11:00 a.m. to 12:00 a.m.

TEAM CHECK-IN

***Teams and Tent Companies must enter through Gate 2***

1. Teams may begin check-in to the BBQ Austin Grounds beginning at 2:00 p.m. on Wednesday, March 4, 2020.

ALL CONTESTANTS MUST BE CHECKED IN BY 10:00 A.M. FRIDAY, March 6, 2020, to be eligible to

compete in BBQ Austin.

2. *New this year… BBQ Team Registration will be available at a designated location on Wednesday, 03/04, 3:00

pm - 5:00 pm, and Thursday, 03/05, 9:00 am - 11:00 am and 1:00 pm - 4:00 pm for teams to check-in and pick

up any additional paperwork as well as to assist teams with move-in questions.

3. Only team members engaged in setup or teardown activities may be inside the Contest grounds when the Contest is

not open to the general public. Teams may not host private events in their space prior to 11:00 a.m. on Friday,

March 6, 2020.

4. Each vehicle will be allowed 30 minutes to unload during setup. Once a vehicle is unloaded, it must be removed

from BBQ Team area, unless it is your intent for the vehicle to be in your team space the entire cook-off. If so,

move the vehicle in place within your team space.

5. If you are asked to move your vehicle and it is not moved in a timely manner, it will be towed at the owner's expense.

6. All teams must be prepared for an inspection by the Austin/Travis County Health & Human Services Department and

the Fire Marshall by no later than noon on Friday, March 6, 2020.

TEAM MOVE-OUT

1. Teams must notify equipment and tent vendors that the move-out deadline is 6:00 p.m. on Sunday, March 8, 2020.

If any team has a problem with meeting this deadline, please contact BBQ Team Registration to discuss (Contact

Victoria Lee, at (512) 791-3280 or BBQAustinTeams@gmail.com).

2. Each team is responsible for ensuring that all equipment, structures, and trash are removed from the team space upon

move-out. Any team failing to comply may forfeit future invitations and may be billed for clean-up services.

3. Teams may not completely block the aisles at any time during move out. All aisles should remain passable to vehicle

traffic.

4. All trash should be placed in the dumpster prior to leaving the Contest grounds. Trash should not be left in the streets

to block vehicle traffic.

5. It is the team's responsibility to ensure their hired contractors are familiar with all Contest rules.

6. All tent stakes/pins are to be removed by the company that installed them and the asphalt repaired. Any team failing to

comply may be billed for stakes/pins removal and/or asphalt repair services ($20 per hole).

7. Aisles should remain passable at all times. Do not block aisles with your vehicles at any time.

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PLANNING YOUR PARTICIPATION

A maximum contest space of 40' x 40' will be available for each team. Smaller spaces of 20' x 40' are also available, not

combinable with a larger space. All cooking facilities, rigs, props or show articles must fit within your team's allotted

contest space. That includes all tent stakes and trailer hitches. Only one (1) vehicle will be allowed to remain within

your contest space. All other vehicles must be removed from BBQ Austin grounds by 6:00 p.m. on Wednesday,

March 4, 2020, and Thursday, March 5, 2020. We ask that all excess vehicles be removed from the BBQ Austin grounds

within 30 minutes of arrival. All vehicles must be removed out of the contest area. No vehicles will be allowed to enter

after 10:00 a.m. on Friday, March 6, 2020. Motor homes, RV's, trailers, or similar vehicles (exclusive of your cooking

rigs) will be considered the ONE vehicle allowed to remain. It is highly encouraged to order and pre-purchase parking

passes in advance at the time of registration on the Official Entry Form. Additional parking passes may only be

purchased on-site from the BBQ Austin Bank during BBQ Austin; for 2020, BBQ Team Registration will NOT be selling

parking passes before the BBQ Austin Bank is open. All equipment, pits, tents, RV's etc. must be removed from BBQ Austin

grounds no later than 6:00 p.m. on Sunday, March 8, 2020. Anything remaining after that will be trashed. Any team

that does not clean up their area after BBQ Austin may be disqualified from future BBQ Austin Competitions.

NOTICE: Tent Staking Holes must be repaired. Teams are responsible for ensuring the contracted tent company knows

to repair holes with like material. If not, BBQ Teams will be charged for the cost of repair at $20 per hole.

THE CHIEF COOK WILL BE HELD RESPONSIBLE FOR THE CONDUCT OF HIS/HER TEAM, GUESTS

OR INVITEES. AS WELL, THE CHIEF COOK WILL BE RESPONSIBLE FOR HIS TEAM’S COMPLIANCE

WITH THE RULES AND REGULATIONS HEREIN SET FORTH. Excessive use of alcoholic beverages will be

grounds for disqualification. CONTESTANTS MUST NOT SELL OR REQUEST DONATIONS FOR

ALCOHOLIC BEVERAGES. MINORS ARE NOT ALLOWED TO CONSUME OR BE IN POSSESSION OF

ALCOHOLIC BEVERAGES AT ANY TIME. Any team member found in violation of this provision will be

escorted from the property and the BBQ Team may be disqualified. No glass bottles.

ICE PURCHASES

Ice will be available for purchase at $10.00 for a 40 lb. bag. Like the parking passes, it is highly encouraged to order and

purchase ICE tickets in advance at the time of registration on the Official Entry Form. Additional ICE tickets may only

be purchased on-site from the BBQ Austin Bank during BBQ Austin; for 2020, BBQ Team Registration will NOT be

selling ICE tickets before the BBQ Austin Bank is open. Tickets must be presented to obtain ice. No cash will be exchanged

on the grounds between teams and a BBQ Committee Member. NO OTHER ICE TRUCKS WILL BE ALLOWED ON

BBQ AUSTIN GROUNDS.

Ice delivery will be from 8:00 a.m. to 6:00 p.m.

CONTEST AREA ADMISSION

Anyone entering the Contest area, including team members and team donors, must have an admission ticket, or a Chief,

or Assistant, Cook badge. A separate admission ticket is required for each day of the Contest, Friday through Saturday.

Chief Cooks are responsible for ensuring that all Team Representatives are aware that admission tickets are required to

enter the grounds. There are two (2) options to purchase admission tickets in advance: (1) at the time of registration

on the Official Entry Form or (2) order online.

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General Admission

1. Admission tickets for BBQ Austin are $8.

2. Tickets are not required for Rodeo Austin committee members wearing their current year volunteer badge.

3. Chief and up to two (2) Assistant Cooks must wear their Chief or Assistant Cook Badges/Ribbons on their body and

enter through Gate 2 Fairground Entrance, for free admission. Said badges may not be transferred to another person.

PARKING

Parking Passes

1. Parking passes are required Friday through Saturday of Contest week.

2. Pre-ordered parking passes purchased by the Team Entry Deadline, January 15, 2020, will receive a parking pass that

provides access to parking through Gate 2.

3. Chief Cook will get a free parking pass.

4. Every vehicle must have a parking permit affixed to the automobile window during BBQ Austin.

5. Pre-ordered two (2) day parking passes are $20.00 each.

• All preordered parking passes are mailed to the Chief Cook.

• Parking passes/fees may not be returned or exchanged.

RV Parking

1. Teams are encouraged to purchase RV Parking Passes when completing the Official Entry Form. That way an RV

Parking Pass will be ready for the RV upon arrival at BBQ Austin and will not delay RV parking. No RV will be allowed

to park, or be dropped off, at BBQ Austin without first paying and receiving a RV Parking Pass. If a RV parking

pass is not pre-purchased, the RV will be stopped at the gate. If space is available, funds will be collected, and a

RV Parking Pass will be provided for entrance.

2. RV spaces are limited and available, to be sold on a first-come basis for $250 each, when pre-purchased no later than

02/10/20. *Any RV Parking paid after 02/10/20 will be $300.

3. No hook-ups, utilities or waste management services are provided at the RV lot.

4. RVs may be moved in at the following times:

Date Times

Wednesday, March 4, 2020 2:00 p.m. - 7:00 p.m.

Thursday, March 5, 2020 9:00 a.m. - 6:00 p.m.

Friday, March 6, 2020 8:00 a.m. - 10:00 a.m.

5. RVs not moved in by Friday, March 6, 2020 at 10 a.m. will not be allowed on property.

6. RVs cannot be removed until after the awards ceremony on Sunday.

7. RVs must be removed by 6:00 p.m., Sunday, March 8, 2020, or it will be towed at the owner’s expense.

8. RV parking passes may not be copied or reproduced in any fashion. Any team reproducing RV parking passes will be

banned from this and all future Contests.

9. RV parking passes may not be returned after purchased.

10. RVs inside the teams 40x40, or 20x40, space counts as a vehicle. All RVs not in a team space must purchase a RV

parking pass.

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Equipment Trailers Parking

Equipment trailers may be parked, at no cost to the team, at a designated lot at BBQ Austin.

Team Parking

1. A team may park one (1) passenger vehicle OR one (1) RV within its team space/combined team space.

2. The vehicles must be parked no later than 10:00 a.m. on Friday, March 6, 2020.

3. The vehicle may not leave the team space, until after the Awards Presentation on Sunday.

DESIGNING YOUR TEAM SPACE

The Show provides only the space, minimum electricity, and a water connection; each team is responsible for providing

all other equipment and supplies.

Space and Size

The majority of the Contest spaces are 40' x 40'. However, smaller spaces of 20' x 40' are also available, not combinable

with a larger space. All spaces are assigned by the Committee Chairman at the sole discretion of the Show. Space

assignments are not guaranteed from year-to-year, and teams may be moved.

Boundaries

Teams must fit all structures, equipment, supplies, etc., within the boundaries of their assigned team space.

1. 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 and move-out.

2. Teams may not store supplies, equipment, etc. outside their assigned space before or during the Contest.

3. Any encroachment outside the assigned team space requires an approved variance request.

4. If a tent is to be staked, a team representative must be present while the tent is being erected to ensure the tent is placed

correctly in the space. If a tent is set up outside a team's space, the team bears all responsibility for correcting the

placement. If a team has a question about placement, they should contact BBQ Team Registration

(Contact Victoria Lee, at (512) 791-3280 or BBQAustinTeams@gmail.com).

General

1. All facades or temporary structures must be secured to the tent using metal straps.

2. Holes, dug pits, or open flames in boxes are not permitted. All pits must be diapered to prevent damage to the surface

of the parking lot.

3. Exterior decor and interaction with the public must be appropriate for viewing by a public audience of all ages and may

not consist of material having a political, religious, discriminatory, or lewd nature.

4. The Committee Chairman and Show Management have the right to prohibit or require the removal/cessation of any

decor, signage, activity, or other materials/behaviors they determine detract from the general character of the Show.

MUSIC / BANDS

*** Music, bands, and/or sound equipment must enter through Gate 2***

Music, bands, and/or sound equipment within your team area is allowed but must be in place by 8PM. Due to security

concerns, bands will no longer be allowed to drive vehicles or trailers into the BBQ grounds during hours when we are

open to the public. Your team is required to identify a BAND Point of Contact. This individual, in conjunction with

the BBQ Austin Committee, will be responsible for escorting bands in and out of the BBQ area. A list of bands and

band members’ names will be provided to the gate security. Band trailers will be directed to parking after unloading.

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Excessively loud music and/or sounds which interfere with announcements, scheduled live bands and entertainment on

stage, or which intrudes upon or interferes with the comfort of fellow contestants, will not be allowed or tolerated.

Offenders will receive no more than two warnings from any BBQ Austin Leadership Committee Member, Rodeo Director,

or Rodeo Austin Staff and non-compliance will be grounds for disqualification from BBQ Austin and expulsion from BBQ

Austin Grounds. Bands and team music must be shut down by 12:00 AM.

1. Amplified music must be set to entertain the guests inside the team space only.

2. Horns or public-address systems are prohibited.

3. Teams playing excessively loud music will be asked to turn it down or off.

AMENTITIES

Electric hookups are available. Please bring extension cords because the outlets may not be adjacent to your space. Electricity

will be supplied by generators placed at strategic locations throughout the BBQ grounds. BBQ Austin is not responsible for any

equipment damaged or destroyed by electrical power surges.

Water hookups are available in some spaces. Please bring your own water hoses. Water is accessible for all. If your spaced

does not have water hookups within it, you are required to bring your own portable water containers to transport water to your

space. Should you need assistance transporting water, please contact the Committee.

Power alleys must remain clear and free at all times. Teams may not store or set equipment, supplies, vehicles, etc. in

these areas at any time or block access to a power alley. Any team blocking a power alley or access to a power alley will

be asked to clear it without objection.

SPACE LAYOUTS AND OCCUPANCY CALCULATIONS

Calculating Occupancy Load

Each team using a tented structure in their space will be required to calculate the occupancy load of the tented structure.

1. The occupancy calculation and the load number must be included on the space layout.

2. The calculation and number must be available for immediate inspection by the Fire Marshal, BBQ Austin Committee

Member and Show Officials. Failure to fully cooperate with the Fire Marshal or Show Officials may result in immediate

expulsion from the Contest and forfeiture of future invitations.

3. Teams must provide, if asked by the Fire Marshal, a 24" x 24" sign stating the occupancy load.

4. Sign must be placed inside the tent and near the main entrance or exit, in a highly visible location where it may be

easily identified and read.

5. The occupancy load must be printed in 4" red letters on a white background.

How to calculate the occupancy load:

1. Divide the square footage of the floor area of the tented structure using a number based on the contents of that square

footage of the tented space.

2. If the square footage of the tented area has:

Tables, Chairs, Stage, Bars..................... divide tent square footage by 15

Dance floor and chairs only.................... divide tent square footage by 7

Standing space only................................ divide tent square footage by 5

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3. Example: If you have a 1,200-square-foot tent and the square footage is used as follows:

Area Usage Square Feet Calculated Occupancy

Bar 50 50 / 15 = 3

Standing space 50 50 / 5 = 10

Stage 200 200 / 15 = 13

Tables and chairs 450 450 / 15 = 30

Dance floor 450 450 / 7 = 64

Totals 1200 square feet 120 occupants

Monitored Occupancy Count

Each team will be required to monitor headcount inside the tented structure and will restrict entry if the headcount reaches

maximum occupancy. The Fire Marshal may request a count at any time. Occupant load of tents may be reduced if

deemed unsafe by the Fire Marshal. Failure to fully cooperate with the Fire Marshal may result in immediate expulsion

from the Contest and forfeiture of future invitations.

Exit Space Instructions

Each team using a tented structure in their space will be required to meet the following rules with respect to the number

of exits and the placement of exits. The Fire Marshal will be on-site to review exit placement. No exceptions to the rules

below will be granted. Failure to fully cooperate with the Fire Marshal's inspection and requests for modifications may

result in immediate expulsion from the Contest and forfeiture of future invitations.

Each tent with flaps or hard wall boundaries MUST have the appropriate number of entrances/exits based on the

occupancy calculation.

Occupancy Minimum Number

Minimum width Entrance/Exits

Up to 199 people two six feet each

200 to 499 people three six feet each

500 to 999 people four eight feet each

1000 to 1999 five ten feet each

2000 to 2999 six ten feet each

Exits must be spaced at least half of the tent diameter apart if they are placed on the same wall. (Example: If a tent is 40

ft X 40 ft, then the diameter is 57 ft. Half the diameter equals 28.5 ft, so the exits must be spaced at least 28.5 ft apart if

they are both on the front wall of the tent.)

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Following is a sample list of the MINIMUM exit-spacing

requirements. Teams are required to meet these standards

in their space layout and tent design.

Tent Size Minimum Exit Spacing

20' x 40' 22.5'

30' x 30' 21.5'

30' x 40' 25'

40' x 40' 28.5'

40' x 50' 32'

40' x 80' 45'

Other Exit Requirements

1. In limited cases with written permission, teams may be allowed to utilize an emergency exit along the back wall closest

to the utility aisle. This exit will only be opened to the public in an EMERGENCY situation, and the team will be

required to station security at that exit at all times to ensure it is not used at any other time. If a team feels this option

is necessary to comply with the fire code, the team must submit a variance request to BBQ Austin Team Registration

(Contact Victoria Lee, at (512) 791-3280 or BBQAustinTeams@gmail.com).

2. The required minimum width of each exit and equivalent pathway leading to the exit must be kept clear at all times.

3. Exit flaps will not be laced closed.

4. All exits must be marked with a battery back-up luminous or self-luminous exit sign.

TENT INFORMATION

Tent Permit Information

Tent permits will vary based on the size of the tent. Tents over 400 sq. ft. with sides and tents over 700 sq. ft. without

sides will require a Travis County Tent Permit. This fee is $208.00. All tent permits must be purchased and obtained

before setup is allowed. Permit information can be found in the registration documentation. Contact Alyssa Dotson, at

(512) 919-3000 or alyssa@rodeoaustin.com, with any questions.

JUST SAY NO TO TENT STAKING

Tent companies are able to secure tents without driving holes into the ground. Teams are encouraged to discuss with your

contracted tent company the best approach. However, any holes made in the asphalt or ground must be repaired with like

material (asphalt, repair with asphalt, etc.). Please ensure the company you contract with is aware of this requirement.

Teams are responsible for the cost of repair. Holes left by the tent company will be charged to the BBQ Team at a cost of $20

per hole.

All tents must have a fire-retardant certificate attached to the tent from installation to tear down. It is the team's responsibility

to ensure this is provided by the tent company at the time of installation. Tents may be required to have a permit. Please

check with your tent company to make sure any permit requirement has been taken care of prior to setup.

Tent Setup

1. Tent Companies may begin set up on Monday, March 2, 2020. However, the tent company must coordinate it with

Rick Plumb, BBQ Austin Vice Chair, at (832) 646-0254.

2. A Team Representative must be present at the time of tent setup to help avoid mistakes. Please note, team vehicles

during tent setup should be limited to as few as possible, and as limited time as possible, so as not to block aisles and

other team tent setups.

• It is each team's responsibility to ensure their tent is placed correctly before staking or driving

pins. If a tent is staked incorrectly, including encroachment into the neighboring team space or utility aisle,

corrections will be at the expense of the team.

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• If the tent dimensions do not conform to space dimensions, the team should seek a variance by the

variance deadline so that the space may be marked appropriately. The BBQ Austin Logistics Coordinator should

be contacted before staking or driving pins if the tent does not conform to the marked space so that we may be

involved in setup adjustments.

• The Team Representative should ensure the tent company has posted identification inside of the

tent (4" X 8") at eye level near the main tent exit including the name of the tent company (owner), owner

representative and a 24/7 contact phone number.

• The Team Representative should ensure that the team has a copy of the flame-retardant certificate on hand at all

times during move-in, the event, and move-out.

3. No tent drops or assembly is permitted in the aisles. The aisles must remain clear for traffic at all times.

4. The power easements need to remain clear at all times. No encroachments of any kind are permitted.

5. Vehicles:

• Vehicles are not permitted to drive over power cables not protected by a cable cover at any time.

• Tent company trucks may not block aisles. Tent companies must stagger parking to allow the passage of vehicles.

Once unloaded, the trucks should be moved to open areas while the company continues with the setup work.

• No vehicle parking is permitted in team spaces and vehicles may not be left unattended. All

vehicles on the grounds before the official team move-in should have a card or sign on the vehicle windshield or

dashboard with the name and contact number of the driver so that vehicles that impede setup may be moved

quickly. Be courteous to other teams and their hired contractors.

6. Tent Stakes/Pins:

• All stakes and pins are to be driven perpendicular to the ground, not angled out into the adjacent space, power

alleys or public areas. If your tent company feels they need an exception, please consult with Rick Plumb, BBQ

Austin Vice Chair, at (832) 646-0254.

• No tent poles may come into direct contact with the surface. A wooden or plastic block must be placed under

each pole.

• All tent stakes and pins must be capped.

TEXAS DISPOSAL SYSTEMS

Rodeo Austin and BBQ Austin will be working exclusively with TDS for all waste management services. No other waste

management services will be allowed on the grounds.

Port-a-lets & Holding Tanks

Port-a-lets, hand wash stations, and Holding Tanks are available for rental.

1. Complete order on the Official Entry Form.

2. Teams may not move the BBQ Austin's porta-cans from public areas to their team space.

TDS and Committee personnel will monitor the number of port-a-lets

in each team space.

3. Please make every effort to have the appropriate number of port-a-lets

for the comfort of guests and sanitation of team space.

4. One hand wash station is recommended for every 250 guests.

5. Pump truck service runs will begin at 3:30 a.m. Friday, Saturday, and

Sunday mornings and should be completed by 10:00 a.m.

Number of

guests expected

Recommended

port-a-lets:

100 2

150 3

250 4

500 6

1000 8

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Grease Disposal

1. Grease disposal bins are provided in the Contest area. Teams must provide their own container(s) to facilitate disposal

of used cooking oil or fats in the designated grease disposal barrels.

2. Teams must ensure that they have disposal containers and procedures adequate to address the quantity of grease

generated by the exhibitor's booth operations.

3. Teams are responsible for ensuring that their members are fully trained on safe handling of grease and disposal.

4. All grease should be disposed of in the designated grease disposal barrel.

5. Do not dispose of grease in trash receptacles.

6. Do not dispose of grease via the sewer system (culverts, drains, etc.).

7. Do not put other trash or materials in the grease disposal bins.

8. DO NOT dispose of used cooking oil in any manner on the Show grounds except into the appropriate grease barrels.

Violation could result in immediate expulsion from the Contest, revocation of future invitations to the Contest, and/or

written citation(s) issued by the Health Department.

Waste Water/Gray Water

1. Teams must properly dispose of waste water.

2. Waste water should be contained in a gray water tank (if applicable). Teams requiring a gray water tank or RV holding

tank servicing should indicate and purchase these services in advance on the Official Entry Form. If you have any

questions about these services, please contact Alyssa Dotson at (512) 919-3000.

3. Teams must keep hoses, waste water, and other materials away from the storm drains and manholes.

4. To report a missed service or additional pumping services, contact TDS.

Trash

1. BBQ Austin will provide trash containers with trash liners in each team space.

2. It is the team's responsibility to empty the receptacles and place bags adjacent to team entrance for pick up.

MOTORIZED VEHICLES

Teams, guests, or general public are not allowed to bring golf carts, motor vehicles, Segway personal transporters (or

similar two-wheeled, self-balancing electric vehicles), bicycles, roller skates/blades, skate boards, remote-controlled toys,

or any other motorized vehicle/apparatus, except wheelchairs, into the Contest area.

ANIMALS

Animals are NOT permitted on the grounds, except for Seeing Eye dogs or certified "human assistance" dogs. Any team

member with an assistance animal MUST comply with the following guidelines:

1. The team MUST submit a copy of the paperwork demonstrating assistance animal certification to the BBQ Austin Team

Registration by January 15, 2020, in order for the animal to gain access to the grounds.

2. The assistance animal MUST remain on a leash and with the person requiring assistance at all times while on the

Show grounds.

3. To protect the health and well-being of all animals on the Show grounds, the team MUST provide current health

records, including vaccination records.

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OTHER

1. Shoes and shirts are required at all times.

2. Clothing may not be of a political, discriminatory, or lewd nature. Any person wearing inappropriate or not wearing

appropriate clothing, as determined at the sole discretion of Show officials, will be asked to leave the Contest.

3. Any unmanned aerial vehicles (UAV) and remotely piloted aircrafts (RPA), commonly known as drones are strictly

prohibited from the Contest.

CITY AND COUNTY REGULATIONS HEALTH & FIRE CODE

Austin/Travis County Health & Human Services Department, Environmental Health Services Division as well as Travis

County Fire Department documents are attached hereto. These documents (rules and regulations) are mandated by these

Health and Fire Department. No exceptions to these rules will be granted. Adherence to these rules is a condition of

participation in the Contest. Any team failing to cooperate with these rules is subject to immediate expulsion from the

Contest and forfeiture of future invitations.

Below are some of the most important rules to abide by. However, it is the Chief Cook’s responsibility to read the attached

documents for everything.

1. Smoking is not permitted inside of any tent structure or within 20 feet of a tent structure. No Smoking signs

shall be posted at the entrance and within the tent.

2. Fire extinguishers shall be provided by each team per the following:

• 200-500 square feet of floor area: One (1) 2-A:10-B:C rated portable fire extinguisher.

• 501-1000 square feet of floor area: Two (2) 2-A:10-B:C rated portable fire extinguisher.

• Each additional 2000 square feet of floor area or fraction thereof: One (1) 2-A:10-B:C rated portable fire

extinguisher.

• At least one (1) 3A 40B:C rated portable fire extinguisher shall be provided by each team for each kitchen, mess

hall, power generator or transformer and at locations where flammable and combustible liquids are used, stored

or dispensed, and as required by the Fire Marshal.

• A type K extinguisher is required for all locations where deep-frying is being conducted.

3. All extinguishers must have a current inspection date tag attached.

4. All tents, canopies, tarps, and decorations must be flame-retardant or be treated with an approved material.

5. Combustible materials such as hay or straw may not be used inside or outside of any team space. Trash and rubbish

shall not be allowed to accumulate.

6. Outside generators are permitted after safety inspection. Contact Alyssa to schedule inspection.

7. The required minimum width of each exit and pathway leading to the exit must be kept clear at all times.

8. Pits, heaters, or other heating/cooking/combustible equipment shall not be located adjacent to

passageways, exits, or other combustible walls or materials.

9. Gas and liquid-fuel burning equipment may not be directly under any tent or temporary membrane structure.

10. A metal pan constructed of a minimum of 18-gauge sheet metal shall be provided and placed under the firebox of bar-

b-que pits to catch live coals that may fall onto the ground. The dimensions of the pan shall be such that it will provide

complete coverage beneath any openings under the pit firebox.

11. Teams using hot coals must have a metal container with a lid to dispose of any hot embers.

12. Pyrotechnics of any kind are strictly prohibited.

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ALCOHOL MANAGEMENT

Each team must comply with all pertinent laws and ordinances, including, but not limited to, Texas Alcoholic Beverage

Code. Failure to comply with laws, ordinances and rules will result in immediate expulsion from the Contest and forfeiture

of future invitations.

Each team must PROVIDE food when alcohol is being served.

Individual Responsibility

The Chief Cook will be held responsible for the conduct of team members, guests and any persons who are or have been

in the team space.

Requirements

Teams serving alcohol in their team space are required to use an appropriate number of TABC certified bartenders. The

team is responsible for determining the appropriate number and should follow these guidelines:

• The Texas Alcoholic Beverage Commission strongly feels that trained servers and managers are better able to

identify and prevent service of alcoholic beverages to minors and intoxicated persons. The agency has certified

courses for seller/server training. These courses cover the laws applicable to the service of alcoholic beverages

to minors, intoxicated persons, and others and teach techniques to identify these persons and prevent sales to

them.

• At least one certified bartender should be provided for every 5 feet of bar space. Always round up (so, a 1' bar

rounds to 5' and one certified bartender).

• The appropriate number of certified bartenders must be on duty during all hours that the Contest is open to the

public. Teams are encouraged to have certified bartenders on duty whenever alcohol is served.

• Teams utilizing self-service must ensure certified bartenders are present in the team space during all hours that

the Contest is open to the public.

Prohibited Behavior and Activities

Certain activities related to alcoholic beverages are strictly prohibited. Teams found to be engaging in prohibited behavior

or activities will be removed from the Contest and will not receive invitations to participate in future Contests.

1. Teams may not distribute alcoholic beverages of any nature (e.g., Jell-O shots, etc.) outside their physical boundaries.

Teams found to be engaging in the service of alcoholic beverages to any persons outside their space will not be issued

an invitation to participate in future Contests.

2. At no time may a person under the age of 21 be served alcohol of any nature.

• The Show prohibits service to a minor, even in the presence of a legal guardian, under its private club license.

• Teams found to be serving minors or teams not protecting access to alcohol by a minor will be immediately

expelled from the Contest and will not be issued an invitation to participate in future Contests.

• Teams violating these rules may face legal action under Texas Alcoholic Beverage Code.

3. Alcoholic beverage service to the general public must end at 12:00 a.m. each night of the Contest.

4. Teams may not charge for beverage service, including "mandatory donations or tips."

5. Teams may not sell tickets to be redeemed for beverages, either prior to or during the event.

6. There will be no selling of commodities or materials to other teams during BBQ Austin or during set up.

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LEGAL ENFORCEMENT AND SUMMARY

Rodeo Austin including its officers, directors, volunteers and agents and/or employees (herein called Rodeo Austin), the

County of Travis (herein called County), the City of Austin and BBQ Austin Contestants, including parents, and/or legal

representatives (herein called Contestant), agree that Rodeo Austin, County, and City will in no case be responsible for

any loss, damage or injury, regardless of how much loss, damage or injury is occasioned by whom. Contestant will protect,

indemnify and hold harmless Rodeo Austin from any and all claims, suits and/or judgments (including the cost of defense

of any such claim and/or suit by Rodeo Austin) brought by anyone as a result of any loss, damage or injury to any person,

animal or property occasioned by any action or inaction of Contestant, whether solely or in conjunction with Rodeo Austin

or anyone else.

The Rodeo Austin management reserves the final, absolute right to interpret rules and regulations and to arbitrarily settle

and determine all matters, questions, or differences in regard thereto, or otherwise arising out of, connected with, or

incident to Rodeo Austin and its activities. It further reserves the right to determine unforeseen matters not covered by

these rules and to amend or add to these rules as in its judgment as it may determine necessary.

1. Failure of any Team Representative to abide by all rules, regulations, specifications, guidelines, and

requirements as set forth in the 2020 BBQ Austin, a Rodeo Austin production, Team Handbook and Contest

Rules may, at the sole discretion of Rodeo Austin, result in forfeiture of all monies, rights, and privileges.

2. BBQ Austin Leadership reserves the right to deny any Team participation at BBQ Austin that has previously

violated the BBQ Austin, a Rodeo Austin production, Team Handbook and Contest Rules.

3. By this reference, the Handbook is incorporated into and becomes a part of the Official Entry Form. By signing the

Official Entry Form, the Team’s Chief Cook agrees to abide by the provisions of this Handbook. It is also agreed and

assured that the Team’s Chief Cook has made all Team Representatives aware of the contents of the Handbook.

4. Any incident of non-compliance with any part of this Handbook is considered a breach of agreement and may

be cause for immediate expulsion from the Contest.

Violations of the rules and regulations set forth in this Handbook will result in:

• First Violation: verbal and written warning

• Second Violation: $100.00 fine, payable upon assessment

• Third Violation: $500.00 fine, payable upon assessment

5. Show policy promotes equal opportunities and participation for everyone with no distinctions based on race, color,

gender, sexual orientation, religion, disability, national origin or other considerations.

Notwithstanding other provisions included in this Handbook, violation of this policy could result in immediate

termination of the Team's Official Entry Form, requiring the Team to vacate space and forfeit all monies paid to date.

6. The various logos of the Rodeo Austin and BBQ Austin are registered trademarks and may NOT be used under any

circumstances without prior written permission from the marketing division of the Rodeo Austin.

7. Rodeo Austin management reserves the right to establish and enforce whatever rules are necessary for the regulation

of the Contest.

8. Team Representatives must comply with all rules, regulations, and requirements of the Fire Marshal, the Austin/Travis

County Health & Human Services Department and any governmental entity having jurisdiction over these premises.

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ATTACHMENT I: ALCOHOL BIRTHDAY SIGN (Print this!)

March 6, 2020 You will not be served alcoholic beverages

without a valid ID. Your birthdate must be on

or before March 6, 1999.

March 7, 2020 You will not be served alcoholic beverages

without a valid ID. Your birthdate must be on

or before March 7, 1999.

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ATTACHMENT II: BBQ AUSTIN – 2019 RESULTS

BBQ Austin Jr. Pit Master Cook-off Contests Junior Division (Ages 8-12)

• Grand Champion = Brayden Fortes (Outsiders)

• Reserve Grand Champion = Kate McGinnis (Independent)

Senior Division (Ages 13-17)

• Grand Champion = Lane Ribsam (Coco Moo Cookers)

• Reserve Grand Champion = Laynie Bowman (Independent)

BBQ Austin Team Awards Most Elaborate Rig

1st - Outsiders

2nd - Honky Tonk Smokers

3rd - Hotrod Hemians

Most Hardworking Pit 1st - 2 Boyz BBQ

2nd - Coco Moo Cookers

3rd - Bullseye Smokers

Hospitality Award (in no particular order)

• Trio: Here 4 Beer / Come & Take it / Dirrty Swamp Cookers

• BS Cookers

• Pit Stop BBQ

BBQ Austin Non-Sanctioned Contests Bloody Mary: 1st - DKC Cookers

2nd - Here 4 Beer 3rd - Come & Take it

BBQ Sauce: Tomato (mild) 1st - Smokey & the Bandits

2nd - Coco Moo Cookers

3rd - Coco Moo Cookers

Tomato (spicy) 1st - Outsiders

2nd - Coco Moo Cookers

3rd - Pit Stop BBQ

Mustard

1st - Coco Moo Cookers

2nd - Uno Mas

Vinegar 1st - El Tronko

2nd - Texas Smoke ‘Em

3rd - Pit Stop BBQ

Specialty 1st - Dirrty Swamp

Cookers

2nd - Slab BBQ

3rd - Snake Farm

Czhili & BBQ

David Kitchen’s Jack Pot: 1st and 2nd - Twisted L BBQ

3rd - Double G Souther BBQ

4th - Canned Heat 5th - River Bottom Boys

6th - Double Barrel Cookers

7th - Outsiders

8th - Unclaimed Ticket 9th - Here 4 Beer 10th - Tejano Cookers

Lone Star Barbecue Society Sanctioned Contests Brisket: 1st - Boss BBQ (James Brooks) 2nd - Dammit Boyz (Danny Leal) 3rd - Team Titos (Ace Estrada) 4th - Honky Tonk Smokers (Andrew Heckman) 5th - Swine-01 (Patrick Wiltse) 6th - Pants on the Ground BBQ (Troy Thorp) 7th - Double G Souther BBQ (Gil Martinez) 8th - Burnt Orange Bleeder (Joey Smith) 9th - Coco Moo Cookers (Bridget Ribsam) 10th - Twisted L BBQ (Sean Leschber)

Ribs: 1st - Burnt Orange Bleeders (Mike Milliken) 2nd - Double Barrel Cookers (Todd Nelson) 3rd - Team Titos (John Zamora) 4th - Pit Stop BBQ (Wes Burch) 5th - Twisted L BBQ (Sean Leschber) 6th - Finger Licken Que (James Allen) 7th - Swine-01 (Patrick Wiltse) 8th - Czech Cherokee Cookers (Kirk Filipp) 9th - Dita BBQ (Billy Blackmon) 10th - Outsiders (Jim Sylvester)

A special thank you to our presenting sponsor,

Miller Lite!

Chicken: 1st - Honky Tonk Smokers (Andrew Heckman) 2nd - Coco Moo Cookers (Allison Levee) 3rd - Burnt Orange Bleeder (Joey Smith) 4th - One Man Pits (Danny Patton) 5th - The Republic of 'Que (James Garza) 6th - Coco Moo Cookers (John Ribsam) 7th - Coco Moo Cookers (Bridget Ribsam) 8th - Coco Moo Cookers (Courtney Struhall) 9th - Finger Licken Que (James Allen) 10th - Team Titos (Ramiro Gonzales)

Beans: 1st - Double G Souther BBQ (Gil Martinez) 2nd - Pit Stop BBQ (Mike Nitz) 3rd - Team Titos (James Parvie) 4th - Texas Smoke 'Em (Jay Tinney) 5th - Pit Stop BBQ (Eric Dreyer) 6th - BS Cookers (Derek Ferem) 7th - Honky Tonk Smokers (Andrew Heckman) 8th - The Republic of 'Que (James Garza) 9th - Coco Moo Cookers (Bridget Ribsam) 10th - BS Cookers (Brant Ince)

BBQ Austin Rookie Committee Members of

the Year

• Annette Mach

• Jerimy French

Texas State Champions (Champion teams that competed at BBQ Austin) • Texas State Grand Champion: Denton Champion (Cook: Andrew Heckman; Team: Honky Tonk Smokers)

• Texas State Reserve Grand Champion: BBQ Austin Champion (Cook: Todd Nelson; Team: Double Barrel Cookers)

BBQ Austin Champions (All teams that competed at BBQ Austin) • BBQ Austin Grand Champion: Honky Tonk Smokers (Cook: Andrew Heckman)

• BBQ Austin Reserve Grand Champion: Burnt Orange Bleeders (Cook: Joey Smith)

BBQ Austin Fundraising • Top Fundraiser By Area: Texas Smoke ‘Em ($7,623.67 per space)

• Top Fundraisers: 1st - Coco Moo Cookers ($41,145 = BBQ Austin: $36,745 + BBQ Auction & Concert: $4,400), 2nd - Pit Stop BBQ ($27,674 = BBQ Austin: $26,074 + BBQ Auction & Concert: $1,600), 3rd - Texas Smoke ‘Em ($22,871), 4th – Team Titos ($20,138)

• Total Tip Jar Donations = $172,292

• Total BBQ Austin = $308,988

• Total BBQ Auction & Concert (from November) = $223,800

• GRAND TOTAL FOR BBQ COMMITTEE: $532,788

Thanks to all the teams for all your hard work and incredible efforts to help us raise money

toward scholarship funds for the Youth of Texas! See you March 2020!!!

25

ATTACHMENT III: BBQ AUSTIN CONTRIBUTOR THANK YOU

Dear BBQ Austin Team Contributor,

On behalf of the entire BBQ Committee, I would like to extend our appreciation to you for

supporting the 2020 BBQ Austin, a Rodeo Austin production, presented by Miller Lite. This

year's BBQ Austin is sure to be an outstanding success!

Guests will fill the Fairgrounds this March in anticipation of the sights and smells BBQ Austin

has to offer. A crowd favorite, this weekend will be packed with fans from all over the State.

Teams compete for top honors in each BBQ division, but more importantly, in the division of

Top Fundraiser. Each team is very dedicated to raising funds for the Rodeo Austin mission.

As a non-profit charity, Rodeo Austin works to advance the mission of Promoting Youth

Education - Preserving Western Heritage. In 2019, nearly $2.3 million was awarded to Texas

youth in the form of scholarships, auction proceeds and other forms of giving. We look

forward to continuing to grow that impact year over year with the support of tremendous

donors, sponsors and volunteers.

We hope that you decide to join us at BBQ Austin, a Rodeo Austin production, which will

take place Friday March 6th and Saturday March 7th .

Sincerely,

Joe Straub, Rodeo Austin President

Brian Lehne, BBQ Austin Past President Liaison

Keith Berdoll, BBQ Austin VP Liaison

Shayne Lockhart, BBQ Austin Chair

Nola K. Plumb, BBQ Austin Vice-Chair

Oscar Montoya, BBQ Austin Vice-Chair

Rick Plumb, BBQ Austin Vice-Chair

Victoria Lee, BBQ Team Registration

26

ATTACHMENT IV: BBQ AUSTIN TEAM GENERAL INFORMATION (Print this!)

BBQ AUSTIN

TEAM GENERAL INFORMATION CONTEST DATES: MARCH 6 - 7, 2020

Rodeo Austin is a 501 (c) 3 non-profit organization. Funds generated through BBQ Austin support the mission, “Promoting

Youth Education…Preserving Western Heritage.” The mission supports the following types of youth giving: youth auction,

scholarships, calf scramble, and other forms of giving.

MEETINGS:

CHIEF COOKS MEETING (*At Judging Tent #1) Friday, 3/6/20 at 12:00 pm Noon

JR PIT MASTER MEETING (*At Judging Tent #2) Saturday, 3/7/20 at 10:30 am

COOKING CONTESTS INFORMATION: Contests will be at Judging Tent #1 unless specified.

BEANS Friday, 3/6/20 at 5:00 pm

“DAVID KITCHENS” JACK POT COOK-OFF Friday, 3/6/20 at 7:00 pm

BLOODY MARY Saturday, 3/7/20 at 9:30 am

CHICKEN Saturday, 3/7/20 at 11:00 am

JR PIT MASTER CONTEST (*At Judging Tent #2) Saturday, 3/7/20 at 12:30 am

RIBS Saturday, 3/7/20 at 2:00 pm

BBQ SAUCE (*At Judging Tent #2) Saturday, 3/7/20 at 3:00 pm

BRISKET Saturday, 3/7/20 at 5:00 pm

CONTESTS INFORMATION:

TOP FUND RAISER

FOR TEAM

Awarded to the BBQ Team raising the most donations prior to and during the weekend of

BBQ Austin. Each team will be given a Donation Jar for display in their contest area to

collect donations from visitors and the general public. No fundraising activities will be

allowed at BBQ Austin other than activities to generate funds to add to the Team’s

donation jar, without advance approval from the BBQ Austin Committee Chairman.

Contact BBQ Team Registration to submit request.

TOP FUND RAISER

PER SPACE

Awarded to the BBQ Team raising the most donations prior to and during the weekend of

BBQ Austin per the number of spaces for that designated team.

MOST ELABORATE

RIG

Judged secretly by a group of celebrity judges on Saturday from 1:00 p.m. until 3:00 p.m.

Judging is based solely on the team's rig and/or BBQ pit.

MOST HARDWORKING

PIT

Judged secretly by a group of celebrity judges on Saturday from 1:00 p.m. until 3:00 p.m.

Judging is based on the team's pit.

HOSPITALITY Judged secretly by a group of celebrity judges during the entire BBQ Austin. Awarded to

the BBQ team that shows the most hospitality to the general public, as well as BBQ Austin

Committee Members and the Show Staff. Hospitality is defined as the friendly and

generous reception and entertainment of guests, visitors, or strangers.

AWARDS PRESENTATION: Sunday, 3/8/2020 at 10:30 a.m.

OTHER SPECIAL NOTES

1) Keep all receipts from purchases of food brought to the event. Please have these receipts ready should the food

inspector ask for them. Remember to post your Health Permits in a visible location.

2) No baby back ribs or chicken pieces to be turned in for judging.

3) Post your TABC Signs. Remember to check IDs.

27

ATTACHMENT V: BBQ AUSTIN - 2020 EVENTS SCHEDULE

BBQ AUSTIN - A Rodeo Austin production

March 6-7, 2020

2020 EVENTS SCHEDULE

WEDNESDAY, 3/4/2020

8:00 am - 5:00 pm BBQ Austin Committee start setup cook-off area.

2:00 pm BBQ Teams and tents can start arriving to setup their space. *Must use Gate 2*

3:00 pm - 5:00 pm BBQ Team Registration Team Check-In / Information Pick up.

THURSDAY, 3/5/2020

9:00 am - 9:00 pm Venue setup continues.

9:00 am - 11:00 am BBQ Team Registration Team Check-In / Information Pick up.

1:00 pm - 4:00 pm (Please contact Victoria Lee (BBQ Team Registration) at (512) 791-3280 outside these times.)

FRIDAY, 3/6/2020

Time Unknown (as early as 8am) City of Austin Health Inspectors & Travis County Fire Department Inspectors will be

coming by to check with cook-off teams for compliance. Teams be ready.

8:00 am BBQ Austin Committee, BBQ Teams, and all other Rodeo Austin Committee Volunteers begin

work day.

9:00 am Meat Inspectors begin inspection and tagging of contest Briskets. Teams be ready.

9:00 am BBQ Austin Committeeman will deliver donation jars. ICE tickets may be purchased from the

BBQ Austin Bank.

10:00 am Rodeo Austin general public parking lots open.

10:00 am ALL TEAMS must be checked-in to compete. Teams are encouraged to start cooking for the

early arrivals.

11:00 am - 12:00 Midnight Gates Open to the Guests of Team Members

11:00 am - 12:00 Noon LATE CONTEST ENTRY FEES to be collected at the BBQ Austin Bank for

Bloody Mary, Bean, and Jack Pot Contests.

12:00 Noon (Judges Tent #1) CHIEF COOKS MEETING with Lone Star Barbeque Society, BBQ Austin Committee and

Meat Inspectors, and Texas Alcohol Beverage Commission in Judges Tent. Welcome and

reemphasize contest Rules & Regulations, donation jars, and general information. Chief cooks

pick up ALL contest containers after the meeting.

2:00 pm All Rodeo Austin Committee Volunteers (other than BBQ Austin Committee) end work day.

4:00 pm - 9:00 pm Pork Producer Public BBQ Tasting Tent Open

4:00 pm - 12:00 Midnight Gates Open to the Public and Carnival opens

The public is encouraged to leave donation(s) for tasting BBQ, and the team that collects the most money wins a prize. Net

proceeds generated from BBQ Austin’s Cook-off go directly to the Rodeo Austin Scholarship Fund.

5:00 pm (Judges Tent #1) BEAN CONTEST (Turn-in)

6:00 pm Public “Rookie Team Scramble” begins.

6:00 pm BBQ Cook-off teams may begin cooking tagged Briskets for Saturday’s judging.

NOTE: No contest Brisket on pits prior to this time.

7:00 pm (Judges Tent #1) “DAVID KITCHENS” JACK POT COOK-OFF (Turn-in)

8:25 pm Fireworks

11:00 pm Rodeo Austin general public parking lots and gates close.

12:00 pm Midnight Fairgrounds closed

2020 Events Schedule Revision Date - 10/20/2019

28

SATURDAY, 3/7/2020

All Day Teams are encouraged to start cooking for the early arrivals. The public is encouraged to leave

a donation for tasting BBQ, and the team that collects the most money wins an award. Net

proceeds generated from BBQ Austin’s Cook-off go directly to the Rodeo Austin Scholarship

Fund.

Time Unknown City of Austin Health Inspectors & Travis County Fire Department Inspectors will be

coming by to check cook-off teams.

8:00 am Arrival of all BBQ Austin Committee Members. Also, all other Rodeo Austin Committee

Volunteers (other than BBQ Austin Committee) begin work day.

8:30 am (Judges Tent #1) Mandatory meeting of BBQ Austin Committeeman & Meat Inspectors

9:30 am (Judges Tent #1) BLOODY MARY CONTEST (Turn-in)

10:00 am Rodeo Austin general public parking lots open.

10:30 am (Judges Tent #2) Jr Pit Master Check-in

10:45 am (Judges Tent #2) Jr Pit Master Meeting – Entry and Turn-In tray distribution

11:00 am (Judges Tent #1) CHICKEN CONTEST (Turn-in)

11:00 am -12:00 Midnight Gates, Concessions and Carnival Open to the Public.

The public is encouraged to leave donation(s) for tasting BBQ, and the team that collects the most money wins a prize. Net

proceeds generated from BBQ Austin’s Cook-off go directly to the Rodeo Austin Scholarship Fund.

12:00 Noon - 9:00 pm Pork Producer Public BBQ Tasting Tent Open

12:30 pm (Judges Tent #2) JR PIT MASTER CONTEST (Entry Turn-in)

- Awards to be announced after Judging completed.

2:00 pm (Judges Tent #1) RIB CONTEST (Turn-in)

2:00 pm All Rodeo Austin Committee Volunteers (other than BBQ Austin Committee) end work day.

1:00pm - 3:00 pm BBQ Team Most Elaborate Rig and Most Hardworking Pit will be judged.

3:00 pm (Judges Tent #2) BBQ SAUCE CONTEST (Turn-in)

5:00 pm (Judges Tent #1) BRISKET CONTEST (Turn-in)

11:00 pm Rodeo Austin general public parking lots and gates close.

12:00 pm Midnight Fairgrounds closed

SUNDAY, 3/8/2020

8:00 am - 9:00 am Donation jars picked up, or BBQ team may turn in donation jars directly to BBQ Treasurer.

This will be the LAST pick-up to determine Top Fundraisers.

8:00 am - 10:30 am Begin Teardown. Teams may begin teardown in their designated areas, but nothing,

including RVs, can be removed from the BBQ area, until after the awards presentation is over.

10:30 am - 12:00 pm AWARDS PRESENTATION – Announcement of all BBQ winners, all judged categories,

“Rookie Team Scramble” winner, committee awards, as well as Grand Champions & Reserve

Grand Champions.

~12:00 pm Awards presentation is complete! Congratulations to all! Teams will now be allowed to exit the

BBQ area. ALL BBQ AUSTIN COMMITTEE MEMBERS meet in Judges Tent for

assignments to help with teardown.

2020 Events Schedule Revision Date - 10/20/2019

29

ATTACHMENT VI: BBQ AUSTIN PRICING SHEET

2020 BBQ AUSTIN - MARCH 6 - 7, 2020

ENTRY DEADLINE: January 15, 2020

Description

Notes

Cost Entry fee 40x40 $500 per space. Space is 40X40 (NON-REFUNDABLE)

Fee includes: Mandatory Health Department Fee, Insurance Fee, 1 Entry Fee for Brisket, Rib, & Chicken

$500

Champion Space 40x40 Fee is waived. Space is 40x40 Select this option if representing a BBQ Grand Champion winner.

Champion Space includes: Mandatory Health Department Fee, Insurance Fee, 1 Entry Fee for Brisket, Rib, & Chicken

Waived

Additional Space 40x40 $500 per Additional space. Space is 40X40

Fee includes: (per team space) 1 Entry Fee for Brisket, Rib, & Chicken

This option is only available w/the 40x40 entry fee or Champion Space. This option may not be combined with the 20x40 space.

$500

Entry fee 20x40 $250 per space. Space is 20X40 (NON-REFUNDABLE)

Fee includes: Mandatory Health Department Fee, Insurance Fee, 1 Entry Fee for Brisket, Rib, & Chicken

No add-on spaces available for this option. *Note: Water & Electricity may not be provided at the space. It is best the team provides their own

$250

Tent Permit Fee Tents over 400 sq. ft. with sides and tents over 700 sq. ft. without sides will require a Tent Permit. All tent permits must be purchased and obtained before setup is allowed. Rodeo Austin will coordinate the payment with the Travis County.

$208

JR Pit Master Entry Fee Ages 8-17 – Junior Division (8-12) / Senior Division (13-17)

$20

Beans Entry Fee 1 per team space

$20

Jackpot Entry Fee

$50

Bloody Mary Entry Fee

$25

BBQ Sauce Entry Fee

$20

ICE Tickets $10.00 for a 40 lb. bag

$10

Fairground Passes *WRIST BANDS DO NOT GET GUESTS IN*

$8

One Day Parking Pass Good for one day parking. Valid BBQ Weekend only 3/6-3/7/2020.

$10

Weekend Parking Pass Good for two-day parking. Valid BBQ Weekend only 3/6-3/7/2020.

$20

RV Parking Valid BBQ Weekend only 3/6-3/7/2020. Reservation Required. Limited Space Available. Note: This is “dry camping”. Water & Electricity will NOT be provided.

Any RV Parking paid after 02/10/20 = $300.

$250

Standard Portable Restroom Unit**

Delivered Thursday, March 5, 2020. $105

ADA Portable Restroom Unit**

Delivered Thursday, March 5, 2020. $120

Hand Washing Station** Delivered Thursday, March 5, 2020.

$75

Grey Water Holding Tanks For Water Only, No Grease or Food

$150

RV/Trailer Holding Tank Servicing

Per Unit: Make/Plate $130

It is highly encouraged to order and purchase ICE tickets, Fairground Passes, and Parking Passes in advance at the time of registration on the Official Entry Form via online or by mail.

Additional items may only be purchased on-site from the BBQ Austin Bank during BBQ Austin.

For 2020, BBQ Team Registration will NOT be selling these items before the BBQ Austin Bank is open.

ENTRY DEADLINE: January 15, 2020

30

ATTACHMENT VII: TEMPORARY FOOD SETUP AND FIRE DEPARTMENT INFORMATION

Please read the next few pages carefully and follow all suggestions.

Checklist

Vendor Source Identified Gloves or Hand Sanitizer Adequate floor covering

Metal Stem Probe Thermometer Covered and lined trash receptacle Covered condiments

Santization Test Strips Containers for waste water Adequate overhead protection

Handwash Set-up Washing Set-up Spray bottle with bleach water

Wash Rinse Sanitize Wash Rinse Sanitize (50-100 ppm Chlorine)

Revised: 9/22/2015 Page 1 of 3 NO HOME-PREPARED FOODS ALLOWED

www.SurveyMonkey.com/s/EHSDSurvey

Temporary Food Service

Critical On-Site Requirements

The following are requirements for organizers and individuals involved in temporary food service operations in Austin and Travis County. A Temporary Food Service is service of food at a location for no more than 14 consecutive days in conjunction with an organized event or celebration. These requirements are based on the Texas Food Establishment Rules and have been adopted by the City of Austin and Travis County. Violation of any requirement may result in immediate closure; condemnation of food products or legal charges. 1. For large events, it may be necessary for the Event Organizer to meet with a Health Department coordinator one

month prior to the event in order to properly plan food and sanitation facilities. The phone number is (512) 978-0300. 2. Complete Permit Application and submit required fee. See payment schedule on application. 3. Distribute copies of "Temporary Food Service Requirements" at least one week prior to the event to all

participants who will be serving or preparing food. 4. Provide adequate toilet facilities for both food service participants and the public. 5. Provide adequate wastewater facilities for the disposal of wastewater generated by the participants. Collected

wastewater shall be held in separate screen-covered containers until properly disposed at a permitted, commercial kitchen or removed by a permitted liquid waste hauler. Discharges to the kitchen must be to a drain upstream of an adequately sized and regularly cleaned grease trap with a valid Wastewater Discharge Permit, where required. The disposal of any such waste to a facility other than the permitted and approved kitchen must be done using a licensed liquid waste hauler to transport the waste to a facility permitted to accept food service industrial waste.

6. Provide adequate facilities for the disposal of used cooking grease generated by the participants. Collected

cooking grease should be held in closed containers. The participant shall make arrangements with a waste/grease recycling service or properly permitted recycling/disposal facility for the collection or disposal of this waste. No dumping of any grease into portable toilets.

7. Provide adequate electrical supply to all booths for the maintenance of proper food temperatures and adequate

lighting. 8. Provide refrigeration facilities needed by the booths for maintenance of proper food temperatures. Refrigerators

and refrigerated trucks shall be provided with interior lighting and thermometers. 9. Provide adequate dust control and floor covering.

PERMITTING MAY BE REQUIRED FROM OTHER DEPARTMENTS:

1. If your event is occurring indoors, check with Right-of-Way (ROW) Management to see if a "Temporary Change of

Use" permit is required. You can contact ROW thru the City Operator @ “311”.

2. If your event is occurring outdoors, a “Temporary Use Permit” must be obtained from the Development Assistance Center (DAC) located at 505 Barton Springs (One Texas Center) on the First Floor. Walk-ins are taken from 8 AM until 12 Noon. Also, you may be required to obtain other permits from the Austin Center for Events (Police, Fire, EMS, Transportation, Music Division or Code) located at 505 Barton Springs (One Texas Center) on the Tenth (10

th) Floor.

Email SpecialEvents@AustinTexas.gov. Website http://www.AustinTexas.gov/department/special-event-permits.

Revised: 9/22/2015 Page 2 of 3 NO HOME-PREPARED FOODS ALLOWED

www.SurveyMonkey.com/s/EHSDSurvey

Temporary Food Service

General Requirements

The following requirements are for Temporary Food Service operations in Austin and Travis County and are based upon the Texas Food Establishment Rules, which have been adopted by the Austin City Code. A temporary establishment is the service of food at a location for a period of no more than 14 consecutive days in conjunction with an organized event or celebration. The Event Organizer is responsible for providing these requirements to each booth coordinator/vendors at least one week prior to the start of the event. It is the responsibility of each individual food service booth to meet the following requirements:

Post at each booth a valid permit and booth guidelines issued by the Austin/Travis County Health & Human Services Department.

Critical operation requirements: Failure to comply with the following requirements shall result in an immediate closure. Closure is in effect until the item(s) is corrected and verified by an authorized representative of this Department. 1. Keep potentially hazardous foods colder than 41°F or hotter than 135°F at all times. Most hot foods should be initially heated

to 165°F within two hours and maintained at 135°F. Leftover food intended for reuse needs to be rapidly cooled by placing food in shallow containers (depth of less than four inches) and refrigerating it uncovered. Cover refrigerated food as soon as the food has cooled to 41°F.

2. Provide facilities to wash hands that include: hand soap, paper towels, container of warm water and a wastewater bucket.

Water container must be designed with a spigot that allows the user to wash hands freely without continuously depressing the spigot or tilting the container. Following hand washing, gloves or a hand-sanitizer shall be used when handling ready to eat foods. Beneath the hand washing container shall be a bucket to collect wastewater. Collected wastewater must be disposed of in the wastewater barrels provided by the event organizer.

3. Provide utensil washing if food preparation involves utensils. Provide three basins if no permanent facilities are on site. The first

basin is for washing and has detergent wash water only. The middle basin is for rinsing and has only clean water (replace as needed). The third basin is for soaking utensils for 1 minute in a sanitizing solution of 50-100ppm chlorine (1 1/2 teaspoons bleach

per gallon of clean water). Utensils are to be dried with air or paper towels only. Suggestion: conserve water and use only the amount needed to prevent wastewater barrels from overflowing. Keep utensil washing basins covered or beneath overhead protection. Remember the proper sequence: WASH, RINSE & SANITIZE!

4. Utilize fuel or electricity for hot holding units. Insulated containers with no active source of heat are not allowed. Sterno is not

permitted for outdoor events, unless properly hooded to prevent wind effects. The Health Authority can pre-approve alternative means for maintaining temperatures. Wrapped sandwiches must not to be stored in direct contact with ice. Active refrigeration will be required for multiple day events.

Revised: 9/22/2015 Page 3 of 3 NO HOME-PREPARED FOODS ALLOWED

www.SurveyMonkey.com/s/EHSDSurvey

Temporary Food Service General Requirements [Continued]

Additional operational requirements: 1. Monitor food temperatures with a metal stem-type thermometer. Thermometers should have a range of 0°F-220°F.

Thermometers should be cleaned and sanitized between uses. 2. Use only cutting boards, utensils, equipment, food preparation and serving surfaces that are constructed of easily

cleanable material. Clean and sanitize these items frequently during the event. Table cloths can only be used if they are frequently

replaced. 3. Use a different set of utensils and prep surfaces to prepare raw or partially cooked foods that are separate from the

utensils and surfaces used to prepare fully cooked foods. 4. Test sanitizing solutions with chlorine test paper. Sanitizing solution shall be kept between 50-100 ppm chlorine. Test papers

can be found at restaurant supply stores. 5. Use spray bottles of sanitizing solution and paper towels to frequently wipe counters and to spot clean equipment.

6. Store ice for drinks or consumption in their original bag in an ice chest during service. Ice bags shall be punctured underneath

to allow drainage and open on the top to allow dispensing. Consumers shall not dispense their own ice for drinks. Ice shall be dispensed with scoops with handles. Nothing other than the ice scoop shall be stored in this ice.

7. Protect all foods, utensils and paper goods from exposure to dirt, dust and insects. These items must be kept covered or

wrapped to minimize exposure to potential contaminants. Keep cups wrapped in their original plastic sleeves until dispensed. Thaw foods by placing them in a refrigerator overnight, by covering them with ice in an ice chest that is constantly draining into a wastewater container, by placing them under cold running water, or by cooking them from completely frozen until fully cooked. Thawing foods at air temperature or in standing water is prohibited.

8. Provide only disposable utensils, plates, cups, knives, forks, spoons, etc. to consumers. Provide only condiments that are

individually packaged or dispensed from an approved covered container. Foil, plastic wrap, etc. do not provide adequate

protection.

Structural operations 1. Collect drainage water from ice bins, ice chests, beverage dispensers, hand & utensil washing, and similar equipment in buckets

or pans for disposal in the wastewater barrels provided by the event organizer or in a sanitary sewer. Drainage must never be discarded on the ground.

2. Provide covered garbage containers with plastic liners. 3. Provide floor covering that will eliminate dust and be easily cleaned. Flooring must be in cooking, serving, food preparation, and

utensil washing area. Approved floor coverings are concrete, asphalt, plywood, linoleum, clean cardboard that is replaced daily, overturned carpeting, or a surface approved in advance by the Health Authority.

4. Provide overhead covering above food preparation, cooking, serving, and utensil washing area.

Food prepared outside the following parameters may be detained or discarded. 1. Serve only foods requiring minimum preparation such as seasoning and cooking, or food specifically approved in advance by

the Health Authority. All cutting, slicing, or chopping must be done in an approved facility. 2. Provide the name of the permitted food establishment where food preparation takes place. Ice and food containing

potentially hazardous foods (including, but not limited to: meat, fish, shellfish, poultry, eggs, dairy products, cooked beans, rice, potatoes) must be supplied from and prepared from a food establishment permitted by the Health Authority. No home-preparation of food, beverages or ice is allowed.

AUSTIN PUBLIC HEALTH P.O. BOX 142529 ENVIRONMENTAL HEALTH SERVICES DIVISION Austin, TX 78714

ehsd.service@austintexas.gov Phone (512) 978-0300

How to Set Up a Temporary Event Booth

NO HOME-COOKED FOODS ALLOWED - LOS ALIMENTOS PREPARADOS EN CASA NO SE PERMITEN

BOOTH: A self-contained individual area of food handling. A booth cannot be divided by customer walkways.

Approved Booth Requirements

PERMIT POSTED ON-SITE: Failure to post may result in immediate closure and legal charges.

FOOD SOURCE: Prepare onsite or get from permitted food business. NO FOOD PREPARED AT HOME.

HANDWASHING STATION: Soap and Single-Use Towels with either a Temporary Handsink, or a

Free-flowing Water Dispenser with Flip Spout (NOT push-button) and a Catch Bucket for Wastewater.

DISHWASHING STATION: 3 pans 1) Soapy Water, 2) Clean Rinse Water, and 3) Sanitizer with Test Strips Example: Mixture of Water & Bleach so that a Chlorine Test Strip measures between 50 - 100 ppm.

THERMOMETER: Metal Stem (0º F to 220º F).

WASTEWATER DISPOSAL: Only in the Sanitary Sewer. NO STORM DRAIN DISCHARGE. NO POURING ON GROUND.

OVERHEAD & GROUND COVERING: Required when outdoors.

If unable to keep food at proper temperature, then all food must be discarded 4 hours after the cooking time.

(See back for important information from the Austin Fire Department)

Approved Handwash Stations

Approved Flip Spout

NO Push-Button Spout

Festival and Temporary Food Permit Vendor Guidelines General Requirements:

Permitted tents or tent groups must be NFPA 701 compliant and have proof of compliance attached to the tent fabric from the manufacturer.

All food vendors, including out of town mobile vendors/trailers, must have a current health permit.

Cooking tents/temporary structure must be located a minimum of 20 ft. from any permanent structure.

Cooking tents with sidewalls must be separated from any/all other tents by 20 ft.

Vehicles must be parked a minimum of 20 ft. from each tent/temporary structure.

Cooking vendors must be separated from non-cooking vendors b y a 12 foot fire break.

Enclosed tents require proper exiting and signage (battery back-up/tritium, 7 ft. high).

No smoking signs are required to be posted inside tent areas.

Cooking and heating equipment shall not be located within 10 ft. of any exits or combustibles.

Fire Extinguishers:

Each vendor/ tent must have a 2A10BC rated fire extinguisher.

Any cooking operation involving combustible cooking media (frying vegetable or animal oils and fats) requires a Class K

rated extinguisher, in addition to a 2A10BC rated fire extinguisher.

All fire extinguishers must have a current annual inspection.

Any solid fuel cooking operation (wood/charcoal) must have a minimum 2.5gl Class K extinguisher.

Propane:

The number of appliances fueled by propane per vendor will be determined by the AFD inspector. Event setup, manufacturer recommendations, and public safety are a few of the things that AFD takes into consideration when making a determination of the number of propane fueled appliances allowed per vendor. A maximum 100 lbs. of propane in use per appliance, with a 200 lb. maximum of propane in use allowed per vendor.

Propane bottles must be placed at the rear exterior of the tent for emergency access. o Emergency access must not require tent entry. o Propane cylinders must be secured in an upright position.

Spare propane bottles are not allowed on site unless approved. o Designated area for spare and empty propane tanks must be established and approved by fire department.

Propane appliances must have LPG stamped on their hoses.

Grills & Pits:

No grilling with charcoal or wood is allowed under any tented structure. Outside BBQ pits with stacks must have a 5 ft. clear circumference from combustibles, a 15 ft. clearance above the stacks

and a distance of 10 ft. from any permanent structure or 20 ft. from any tent. Homemade LPG appliances will be inspected individually and may not be authorized without an engineer’s certificate.

ALL mobile vendors/trailers at special events are subject to a fire inspection.

revised Sept. 7, 2017 (IFC 2012) Page 1 of 1

TRAVIS COUNTY FIRE MARSHAL’S TENT AND OTHER MEMBRANE STRUCTURE SUBMITTAL

GUIDELINES The Travis County Fire Marshal’s Office requires a permit for any tent or other membrane structure that meets the following requirements. All permitted tents shall meet the requirements outlined in this document.

• Tents with sides or membrane structure having an area over 400 square feet. • Single tent having an area over 700 square feet without sides • Multiple tents placed side by side without a 12’ break clearance exceeding 700 square

feet. Pop-up Tent Options Option 1:

The pop-up tents can be attached in clusters of three in any configuration with a 10’ minimum separation distance on all sides.

Option 2: A. The pop-up tents can be attached side by side as long as no sides are place on them

and product is not stacked creating a wall or barrier and the tents do not measure over 700 square foot. There would need to be a minimum of 10’ separation provided to the front and rear.

B. If you want to add over 700 square foot then you must have 12’ separation in front

and rear and sides before adding additional square footage.

Option 3: Combination of 1 and 2.

Plan Submittal Requirements for Tent Installer

• Submit a completed Travis County Fire Marshal’s Office permit application for each tent installation.

• Identify anchoring locations along with documentation of structural stability

• Provide a copy of certification from an approved testing laboratory shall be provided

indicating that all structures and accessories described above are composed of flame-resistant material or have been treated with a flame retardant in an approved manner and meet the requirements for flame resistance as determined in accordance with NFPA 701, and that such flame resistance is effective for the period specified by the permit.

• Labels shall be permanently affixed to all temporary membrane structures, tents or canopies bearing the identification of size and fabric or material type.

• Provide a site plan that indicates location of tent, canopy or temporary membrane structure in relation to streets, alleys, roads, property lines, buildings and vehicle parking.

Temporary membrane structures, tents, canopies, air-supported, or air-inflated structures shall not be located within 20 feet of:

• Lot lines, streets, alleys, buildings, parked vehicles or internal combustion engines.

• Open flame or other devices emitting flame, fire or heat or any flammable or combustible liquids, gas, charcoal or other cooking device or any other unapproved devices while open to the public, unless approved by the Fire Marshal’s Office.

• For the purpose of determining required distances, support ropes and guy wires shall be considered as part of the temporary membrane structure, tent or canopy.

Plan Submittal Requirements for Tent User

• Submit a floor plan indicating details of the event (layout of event), the approximate occupant load expected, exiting arrangement and seating capacity and arrangement.

• Identify locations of any electrical and egress illumination

• List any special hazards such as vehicle displays, candles, or pyrotechnics

• Ensure a continuous and unobstructed way of exit travel from all points in the structure which provides a route to the exterior.

• Combustible vegetation and waste shall be cleared from an area within 30 feet of temporary membrane structures, tents, canopies, air-supported, or air-inflated structures.

Required Fire Protection & Life Safety Measures

• Post "No Smoking" signs and provide receptacle outside at each entrance.

• ABC type dry chemical fire extinguishers shall be provided as needed to maintain a maximum travel distance of 75 feet from all areas of the structure to an extinguisher. Extinguishers shall have a minimum rating of 2-A, 10-B:C.

• Hay, straw, shavings or similar combustible materials shall not be located within any tent

or air-supported structure containing assembly occupancy, except the materials necessary for the daily feeding and care of animals. Sawdust and shavings utilized for a public performance or exhibit shall not be prohibited provided the sawdust and shavings are kept damp.

• Combustible trash shall be removed at least once a day from the structure during the

period the structure is occupied by the public and shall be stored in approved containers until removed from the premises. Combustible materials shall not be permitted under stands or seats at any time.

• Open flame or other devices emitting flame, fire or heat or any flammable or combustible

liquids, gas, charcoal or other cooking device or any other unapproved devices shall not be permitted inside structures while open to the public unless approved by the Fire Marshal’s Office.