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In Reply to: Re: What do you look for when choosing a cook-off? posted by barbqr on July 19, 2011 at 10:53:21:
Providing the meat is a great way to level the playing field, but it's also a pretty big financial hit unless you've got a sponsor to either donate it, or sell it to you at a VERY good price. This eliminates the richer teams from bringing in Wagyu brisket.... :o)
I don't know how the free beer thing would go over here, I have to deal with some contractual restrictions. I might be able to get around them by having the kegs donated.
Prize money is still being discussed; as the Chair, I'm advocating for the lowest payout being equal to the entry fee and going down to 6th place, 10th if I can get a sponsor to pony up some extra prize money.
There will be an air conditioned Team Room where cooks and team members can go to get out of the summer heat and socialize with other teams.
Judging will be in an air conditioned meeting hall.
There's a 1,000 room Marriott Hotel at the site and I am negotiating contest rates for rooms and suites.
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