Professional BBQ Official Entry Form

2024 Professional Team Application

Official Team Name(Required) Team Contact(Required) KCBS Number(Required)

Will You Be Selling Your BBQ?(Required) Yes No

Will you be attending the Cooks Dinner?(Required) Yes No IF YES, 4 TICKETS WILL BE PROVIDED TO EACH TEAM.

Address(Required) Street Address Address Line 2 City State / Province / Region ZIP / Postal Code

Phone (cell)(Required)

Email(Required) Enter Email Confirm Email

Standard Fees(Required) Entry Fee Before 10/22 – $275.00 Entry Fee After 10/23 – $325.00

Ancillary Categories Sauce Dessert Margarita Steak

Optional Amenities Additional 20×15 Vendor Space (non rv) Personal Port-a-let Rental Cooking Site Electric Hook Up

Additional Parking Passes Quantity Price: $5.00 Quantity Two (2) parking passes included with entry fee. All vehicles are REQUIRED to have a parking pass. Parking passes can be pre-ordered here at a discounted rate.

RV Section (15 30amp s/a) RV Parking – No Electric Hookup RV Parking – 30amp Electric Hookup

Size of RV(Required) Do you have a placement request?(Required) PLACEMENT REQUESTS ARE NOT GUARANTEED AND SELLING TEAM’S REQUEST WILL BE CONSIDERED FIRST.Make/Model & License Plate Number of Vehicle to be on Premises(Required) ONE VEHICLE PER COMPETING TEAM ALLOWED AT COOK SITE AND MUST FIT WITHIN ALLOTED SPOT. If more space is needed at site, please add an Additional 20×15 space (non rv) +$50.00 above under “Optional Amenities.List of items you will be selling: THE CHAMBER WILL NOT ALLOW ALCOHOLIC BEVERAGES OR WATER TO BE SOLD BY VENDORS AND WILL COMMUNICATE IF ANY ITEMS LISTED CAN NOT BE SOLD, BY OCTOBER 23RD.Make proceeds check payable to:(Required) PLEASE NOTE THAT ANY PIG BUCKS COLLECTED AFTER THE 3PM SATURDAY PICK UP WILL BE MAILED 10 BUSINESS DAYS AFTER THE EVENT.

Address for proceeds check payable:(Required) Street Address Address Line 2 City State ZIP Code PLEASE PROVIDE THE ADDRESS WHERE THE CHECK SHOULD BE MAILED.

All sales during the event will be in Pig Bucks, with Vendors retaining 80% and the Contest retaining 20%

I agree to abide by the Rules and Regulations of Plant City Pig Jam contained in the application and in the Team Manual mailed to all accepted applicants. I further agree to notify all members of the team I represent about these important rules: I agree to the terms and conditions.Terms and Conditions:

The Contest Committee reserves the right to reject any application. Entry fees will be refunded if an application is rejected. No refunds of entry fee will be made once a team has been accepted into the contest. Any photographs or videos authorized or taken by the Chamber of a team on site, responses to questions in this application, and prize-winning recipes may be used for promotional purposes by the Plant City Chamber. Space size for contestants is 20′(long) x 15′(deep) except in special circumstances approved by the Chamber. Any use of improvements on Stadium property during non-event times requires a request in advance to the Chamber. Teams are required to sign an “Agreement for Use of Cook Site” and to abide by the guidelines contained therein. Contestant agrees to indemnify and hold The Greater Plant City Chamber of Commerce/Plant City Pig Jam and the City of Plant City, its employees, agents and volunteers harmless from any and all claims made against same, including, without limitation, all costs, liabilities, judgments, expenses, damages, or reasonable attorney’s fees arising out of or in connection with (i) any structure erected by Contestants(s), (ii) any apparatus, equipment, or personal property used by Contestants(s), (iii) any act or omission to act of Contestant(s), its agents, invitees, participants, Contestant’s participation in the contest.

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Expiration Date

Security Code Cardholder Name Total

Plant City Pig Jam

Food Categories/Prizes

YOU MUST ENTER ALL FOUR MEAT CATEGORIES TO BE ELIGIBLE FOR THE GRAND CHAMPION

Definition of Food Categories: (all meat must comply with ALL KCBS rules)

Chicken – Saturday, 12:00 p.m. turn-in
Any portion of chicken that is grilled or barbecued.

BBQ Ribs – Saturday, 12:30 p.m. turn-in
The portion of the hog that contains the ribs, no “country style”.

BBQ Pork – Saturday, 1:00 p.m. turn-in
Pork shoulder or Boston butt. It can be presented as sliced, chopped, shredded, or pulled.

Beef Brisket – Saturday, 1:30 p.m. turn-in
The breast or lower chest of a beef animal, “whole” (packer trimmed), “point” or “flat” are acceptable cuts. NO CORNED BEEF.

A TOTAL of OVER $16,000 IN PRO PRIZE MONEY
Grand Champion $3,000 & Trophy Reserve Grand Champion $2,000 & Trophy
Prizes for each of the four categories
1st Place = $600 & Trophy
2nd Place = $500 & Trophy
3rd Place = $400 & Trophy
4th Place = $300 & Trophy
5th Place = $250 & Trophy
6th Place = $200 & Ribbon
7th Place = $175 & Ribbon
8th Place = $150 & Ribbon
9th Place = $125 & Ribbon
10th Place = $100 & Ribbon

Dessert – Friday, 6:30 p.m. turn-in
Any dessert item can be entered. All Desserts will be judged together – judged by local officials. To be turned in using your own containers for presentation.

Sauce – Friday, 7:00 p.m. turn-in
Any type of BBQ sauce can be entered. All Sauces will be judged together – judged by local officials. You will be provided a container for turn in.

Margarita – Friday, 7:30 p.m. turn-in Tequila is not provided. May use tequila of choice. To be turned in using your own glasses or cups (minimum of six).

Prizes for each of the ancillary categories
1st Place = $125
2nd Place = $50
3rd Place = $25