B. B. KING HOMECOMING

Official Barbecue Team Application

Memphis Barbecue Network Teams

&

Backyard Teams

sanctioned by the Memphis Barbecue Network

sponsored by the Indianola Chamber of Commerce, Indianola Main Street,

B. B. King Museum & the City of Indianola

2010 Barbecue Team Application

All cooking events are held on July 3, 2010

check one:

MBN Team Backyard Team

Official Team Name ___________________________________________________

Contact Person ___________________________________________________

Chief Cook ___________________________________________________

Mailing Address ___________________________________________________

City/State/Zip ___________________________________________________

Phone (day) __________________ (evening) ___________________

Email ___________________________________________________

Payment for the total entry fee must be received with application no later than June 21, 2010.

Applications submitted are not guaranteed entrance. The B. B. King Homecoming – Blues, Bikes &

BBQ reserves the right to reject any application after spaces are full. If your application is not

accepted, your money will be refunded. However, no refunds will be made once you have been

accepted into the contest.

Limited space is available so apply early to secure your admittance.

Any photos taken at the event become the property of the B. B. King Homecoming – Blues, Bikes &

BBQ and may be used for promotional purposes. For any additional information or questions contact

Elise Jenkins, Barbecue Chair, at jenkins2@tecinfo.com or 662-719-1675.

I am entering this contest voluntarily and acknowledge that participation is a privilege, not a

right. In exchange for the opportunity to participate in the B.B. King Homecoming –

Blues, Bikes & BBQ, I assume all risks and indemnify and release all sponsoring and/or

hosting entities, including but not limited to the City of Indianola, Indianola Chamber of

Commerce, Indianola Main Street and the B. B. King Museum and their employees, agents and

volunteers from any and all liability for personal injury arising out of my or my team’s

participation in this event.

Complete this form and return it along with your registration fee no later than June 21, 2010.

Send application and entrance fee to:

Team Indianola

Attention: Sherilyn Jones

P. O. Box 1449

Indianola, MS 38751

I agree to abide by all of the rules and regulations of B. B. King Homecoming –

Blues, Bikes & BBQ.

Signature (required): ________________________________Date: __________________

APPLICATION (continued)

All cooking events are held on July 3, 2010

Official Team Name: ___________________________________________________

CATEGORIES & FEES

Backyard Division – Saturday, July 3 (open ONLY to Backyard Teams)

CIRCLE CATEGORY ENTRIES - $25 EACH

Boston Butt Pork Ribs Catfish

Backyard Fees: $____________

MBN Division – Saturday, July 3 (open ONLY to MBN Teams)

CIRCLE CATEGORY ENTRIES – One entry $100; Two entries $175; Three entries $225

Whole Hog Shoulder Ribs

MBN Fees: $____________

Extras

Electricity @ $35 per site $____________

Port-a-John @ $80 each $____________

TOTAL ENTRY FEES ENCLOSED: $____________

Make check payable to Team Indianola

Team Members (all members must be listed):

______________________________________________________________________

______________________________________________________________________

Standard Area: 20’ x 20’

Requests for additional space must be justified by size of rig and/or equipment and must be made in advance.

All requests must be approved by the Barbecue Chair.

Size of rig: __________________________ Size of space requested: _____________________

Registration:

All teams must register with the Barbecue Chair between 7:00 am and 5:00 pm on Friday, July 2 before setting

up. Special requests for alternative set up time must be approved in advance by Barbecue Chair.

Estimated time of arrival on Friday: __________________

For more information contact Elise Jenkins, Barbecue Chair, at 662-719-1675 or

jenkins2@tecinfo.com.

B. B. King Homecoming –

Blues, Bikes & BBQ

2010 Contest Category Prizes

Backyard Prizes

Category First Place Second Place Third Place

Boston Butt $100 + Trophy $50 + Trophy Plaque

Pork Ribs $100 + Trophy $50 + Trophy Plaque

Catfish $100 + Trophy $50 + Trophy Plaque

MBN Prizes

Category First Place Second Place Third Place Fourth Place

Whole Hog $550 + Trophy $450 + Trophy $350 + Trophy $250 + Trophy

Shoulder $550 + Trophy $450 + Trophy $350 + Trophy $250 + Trophy

Ribs $550 + Trophy $450 + Trophy $350 + Trophy $250 + Trophy

MBN Grand Champion - $1750 and Trophy

Plus paid entry to the Memphis Barbecue Network Championship

OFFICIAL RULES AND REGULATIONS

1. Barbecue is defined by Memphis Barbecue Network as UNCURED FRESH OR FROZEN pork meat,

cooked only on a wood and/or charcoal fire, which may or may not be basted. Prior to the official meat inspection,

the pork for the contest may not be pre-cooked, sauced, spiced, injected, marinated or cured in any way, or

otherwise pre-treated.

Each team is responsible for maintaining the meat at a temperature below 40 degrees Fahrenheit prior to

cooking, and at or above 140 degrees Fahrenheit after cooking. They must exercise good hygienic practices.

Flammables such as propane, compressed or liquid gas may be used ONLY to START the INITIAL fire.

Once the meat has been placed within the cooker no type of flammables may be used. To make additional coals,

flammables may be used outside and away from the cooker. Local fire and safety laws may dictate whether the use

of any type of gas will be allowed.

Electrical devices that do not generate heat such as rotisseries, fans and delivery systems for approved fuels

(e.g. Traeger grills) may be used within the cooker. Electric smokers, holding ovens or other devices with heat

producing electrical coils are not allowed.

MBN Division

2. The Memphis Barbecue Network (MBN) entry categories are Whole Hog, Pork Shoulder, and Pork Ribs.

a. A whole hog entry is defined by Memphis Barbecue Network as an entire hog which must be cooked as

one complete unit on one grill surface whose dressed weight is 85 pounds or more prior to the optional removal of

the head, feet and skin. No portion or portions of the whole hog may be separated or removed, and then returned

to the grill, prior to or during the cooking process.

b. A pork shoulder entry is defined by Memphis Barbecue Network as the portion of the hog containing

the arm and shank bones, with a portion of the blade bone. The pork ham that contains the hind leg bone will be

considered as a shoulder entry. Boston butts or picnic shoulders are not valid entries.

OFFICIAL RULES AND REGULATIONS, cont.

c. A pork rib entry is defined by Memphis Barbecue Network as the portion of the hog containing the ribs

and classified as a spare rib or loin rib portion. Country style ribs are not a valid entry.

Backyard Division

3. The Backyard entry categories are Boston Butt, Pork Ribs, and Catfish. No garnish allowed in the Boston

Butt and Pork Ribs categories. The Catfish entry may include garnish.

a. A boston butt/pork shoulder entry may include the portion of the hog containing the arm bone, shank

bone and a portion of the blade bone. The pork ham, considered to be a shoulder entry, contains the hind leg bone.

Boston butt or picnic shoulders are considered a valid entry.

b. A pork rib entry is the portion of the hog containing the ribs, and classified as a spare rib or loin rib

portion. Country style ribs and rib tips are not a valid entry.

c. A catfish entry is whole, cut or filleted catfish either caught wild or farm raised. It can be prepared in any

fashion, but it must be cooked on the grill. This entry may include garnish.

4. All meat categories for the MBN Division and the Backyard Division must be inspected by the Official Meat

Inspector for compliance with entry requirements.

5. Contestants’ category(ies) must be stated on entry form.

6. All competition entries for all divisions must be prepared and cooked on site.

7. Each team must comply with all applicable rules/regulations of the Sunflower County Health Department.

NO MEAT/ENTRY/PRODUCT MAY BE SOLD.

8. Each contestant competing shall supply all of his own meat, cooking ingredients, individual cooking devices,

utensils, preparation tables, etc. A regulation cooking area is provided. All contestants must adhere to all electrical,

fire and other city, county, state or federal codes. A fire extinguisher must be in each cooking area.

9. Each contestant must check in at the Barbecue Headquarters. Set up begins at 7:00 a.m., Friday, July 2, when

cooking area assignments will be issued. All teams must be set up by 6:00 p.m. Cooking may begin any time after

meat inspection. Teams should not tear down until 6:00 p.m. on Saturday.

10. All deliveries of equipment and supplies, etc. must arrive before 5:00 p.m. on Friday, July 2. All vehicles

must be removed from the area by 5:00 p.m. No vehicles are allowed to remain in the cooking areas.

11. A team may have as many assistants as are necessary. All cooks and assistants that handle food in any way

must comply with all applicable rules and regulations of the Sunflower County Health Department.

12. No live animals/pets (dogs, pigs, etc.) are allowed in the cooking area. Cooking in pits is not allowed.

13. Each MBN contestant must cook enough product to provide samples for both on-site and blind judging. It

is recommended that MBN teams entering the shoulder division cook a minimum of five (5) shoulders. Teams

entering the MBN rib division should cook a minimum of six (6) slabs of ribs. It is not necessary to cook more than

one hog.

14. Each Backyard contestant must cook enough product to provide samples for blind judging only. Each

sample should provide enough for four (4) judges to adequately taste the sample twice.

15. All teams are required to send a representative to the Chief Cooks’ meeting on Friday. Time and location

will be provided with acceptance confirmation.

Judging

16. MBN JUDGING: Judging of the MBN Division entries will occur on Saturday, July 3. On-site and blind

judging rules of the Memphis Barbecue Network will be used. Preliminary judging will begin at 10:00 a.m. for

Whole Hog division; 11:15 p.m. for Shoulder division; and 12:30 p.m. for Rib division. Finals judging will be on-site

and begin at approximately 1:45 p.m.

17. BACKYARD JUDGING: Judging of the Backyard Division entries will occur on Saturday, July 3. Blind

judging rules of the Memphis Barbecue Network with one judging round only will be used for each contest.

18. It is the responsibility of each contestant to see that the contest area is kept clean. All fires must be put out

and all equipment, garbage, etc. removed from site. Any site not properly cleaned will result in disqualification from

future participation.

OFFICIAL RULES AND REGULATIONS, cont.

19. The chief cook will be held responsible for the conduct of his team and guests. Any disturbances or

altercations as a result of team members, guests or individuals in the team’s area are grounds for disqualification and

expulsion from future contests. Excessive use of alcoholic beverages will be grounds for disqualification. No glass

containers are allowed. Under no circumstances are alcoholic beverages to be distributed (given away or sold) to

the general public by the contestants.

20. The use of golf carts and ATVs is restricted to the Barbecue Committee. Team members and/or guests

are NOT allowed to use any type of vehicle (golf carts, ATVs, etc.) in the barbecue area. Violations will

result in disqualification.

21. No live bands, combos, etc. will be allowed in the individual cooking areas at any time during the event.

Absolutely no entertainment allowed during judging on Saturday beginning at 10:00 a.m. All entertainment and

music must end at 11:00 p.m. on Friday.

22. Standard cooking area is 20’ x 20’. Special requests must be stated on the application and must be approved

in advance by the Barbecue Chair. Maximum width is 40’. Electricity (110 outlet) is available in limited areas. It can

not be guaranteed to all teams (even with payment). Early requests are considered first.

23. Applications submitted are not guaranteed entrance. Accepted applicants will be contacted by the Barbecue

Chair and entry fees will be deposited. Accepted applicants will be contacted with information regarding the judging

process, registration and parking.

24. The Barbecue Committee reserves the right to reject any application. If your application is not accepted,

your fees will be refunded by mail. No refunds will be made once you have been accepted into the contest whether

you appear or not.

25. All checks should be made payable to the Team Indianola, Attention: Sherilyn Jones, P. O. Box 1449,

Indianola, MS 38751.

26. The B. B. KING HOMECOMING BBQ Committee reserves the right to make additional regulations as

the situation warrants. Violations of rules and regulations will result in disqualification, expulsion from grounds,

and/or disqualification from future participation.

27. Decisions of the B. B. KING HOMECOMING BBQ Committee Chair and judges are final.

28. For other information or to make advance arrangements, contact the Sherilyn Jones, Indianola Main Street

at 662-299-0018 or Elise Jenkins, BBQ Chair, at 662-719-1675 / jenkins2@tecinfo.com .

Official Judging Times

Category Check-in Time Judging Time

MBN Whole Hog Saturday, 9:45-10:00 am 10:00 am

MBN Shoulder Saturday, 11:00-11:15 am 11:15 am

MBN Ribs Saturday, 12:15-12:30 pm 12:30 pm

Backyard Boston Butt Saturday, 11:00-11:15 am 11:15 am

Backyard Pork Ribs Saturday, 12:15-12:30 pm 12:30 pm

Backyard Catfish Saturday, 1:30-1:45 pm 1:45 pm

Information Checklist

Location: Pershing Street (behind B. B. King Museum), Indianola, Mississippi

Water & electricity available (limited)

Regulation cooking area: 20’ x 20’

Application deadline: June 21, 2010