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In Reply to: What do you look for when choosing a cook-off? posted by Matt_A on July 19, 2011 at 10:26:18:
Easy on the pocket entry fee, water, electric, level areas to set up on, and if on grass, the grass cut like 3-4 days prior to the contest. Also staff to pick up the trash on a regular basis. Ice brought around on a regular basis and at a resonable price. And last but not least, results and score papers at the end of the contest, not the papers later.
Oh, and make it a fun contest. I know the Winter Q in Great Bend has several kegs of beer that are open free of charge to the contestants.
I am helping put together a fund raising cook for JDR at our local HyVee store (2nd year), and this year they are giving, yes giving the teams FREE meat. They will cook chicken, ribs, and sausage, and the store is giving them enough meat to cook the contest. Should be interesting to see how things end with everyone cooking the same meat.
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