BBQ on Ballard Pit Master Application 2021
To apply and reserve your pit smoker space, please fill out the online application at the bottom of this page. For more information on booth space and requirements before filling out an application, please contact us here.
The event will be held along Olde City Park, Downtown Wylie on Friday, October 1, 2021 Through October 2, 2021 230p.
All participants will be charged a $150 pit fee.
The application and payment deadline is Monday, September 21, 2021.
Applications must be approved to reserve your spot.
Awards to be presented based on judging:
Grand Champion: $400
1st Place: $200
2nd Place: $100
3rd Place: $50
Food supply and cooking requirements:
Three meats will be provided for the main judging: 6 portions in each box of the following:
Sliced, chopped, or burnt ends are permitted with 6 servings. Slices are to be no thicker then #2 pencil.
2. Pulled Pork
Pulled or cubed are excepted.
No spare ribs permitted.
Main Judging is Saturday 2nd, 10am Ribs, 1030am Pork, 11am Brisket.
Food requirements for attendees:
1. Must provide Two Hundred (200) 2oz servings for main attendees, people choice voting tasting
2. Peoples choice tasting times are 1130am-2pm on Saturday Oct 2nd.
This is a family friendly event.
Each team must participle in a people’s choice/charity benefit. Failure to do so will eliminate you from competition.
No electricity will be provided. Generators are permitted and not allowed during quit times. Wash stations and hot ash stations will be provided.
Check in and meat inspection will start from 5:00pm til 10:00pm Friday October 1st. Please contact event coordinator if check-in will be later then 10:00pm on the date of check-in.
Entry forms will be reviewed on a first come, first served basis.
No motorized vehicles allowed once you have been checked in and not until after 3:00pm Saturday Oct 2nd.
1. ALL CONTESTANTS ARE EQUAL. A contestant is one who is engaged in the cooking of meat in a Sanctioned Contest. There will be no Professional/Amateur Classifications.
2. Each team will consist of a chief cook and as many assistants as the chief cook deems necessary. Each team will provide a pit/pits to be used exclusively by that team within the team’s assigned cooking space. The use of a single pit (cooking device) by more than one team is not permitted. All seasoning and cooking of product shall be done within the confines of the team’s assigned cooking space. A chief cook or assistants may NOT enter more than one team per contest or multiple contests on the same date with the same team name.
3. No cooking of any kind may begin until meat has been inspected by the Official Meat Inspector. Barbecue is defined as uncured meat/fowl (or other as allowed), prepared on a wood or charcoal fire, basted or not as the cook sees fit. All meat must start out raw. No pre-seasoned meat is allowed. Any meat not meeting this qualification will be dis-qualified. Pork is defined as BOSTON BUTT, PICNIC, and/or WHOLE SHOULDER weighing approximately five (5) pounds or more. Pork must be cooked (bone in or bone out) in its entirety (may not be parted). Country style ribs will not be allowed. Chicken includes Cornish hen. Kosher Chicken is legal. It is acceptable to have manufacturer enhanced or injected products as shown on label EXCLUDING teriyaki, lemon pepper, and butter injected.
A. Parboiling and/or deep frying competition meat is not allowed.
4. Once meat has been inspected, it must not leave the contest site.
5. All Competition meats MUST be inspected by the OFFICIAL MEAT INSPECTOR on duty at the contest during the times set by the contest organizer, but not prior to the day before judging. The Health Department requires that the following meat holding conditions must be met:
A. After cooking meat must be held 140 degrees or above.
B. Cooked potentially hazardous food shall be cooled: 1) Within 2 hours from 140 degrees F to 70 degrees F and 2) Within 4 hours from 70 degrees F to 41 degrees F or less
Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F for 15 seconds.
6. Contestants must provide all needed equipment, supplies and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire and other codes whether city, county, state or federal.
7. Pits, cookers, props, trailers, motor homes, vehicles, tents or any other equipment, including generators, may not exceed the boundaries of the team’s assigned cooking space.
8. Fires must be of wood or charcoal. No electric or gas grills permitted. Propane permitted as fire starter only.
9. No open pits or holes are permitted, except at the election of the contest organizer. Fires may not be built on the ground.
10. It is the responsibility of the contestant to see that the team’s assigned cooking space is kept clean and policed following the contest. All fires must be put out, pits filled (if allowed by contest organizer), and all equipment removed from site. It is imperative that clean-up be thorough. If any team’s assigned cooking space is left in disarray or with loose trash, other than at trash containers, it may disqualify said team from future participation.
11. CAUSES FOR DISQUALIFICATION:
A. Excessive use of alcoholic beverages by a team, its members and/or guests. (Under no circumstances are alcoholic beverages to be distributed to the general public by contestants and/or guests.)
B. Use of controlled substances by a team, its members and/or guests.
C. Foul, abusive, or unacceptable language by a team, its members and/or guests.
D.Excessive noise generated from speakers or public address systems.
E. Use of gas or other auxiliary heat sources inside the pit. In addition to disqualification, the team and its members will be banned from competing in the BBQ on Ballard event for two years.
Excessive or continued complaints from teams about any of the above rule infractions shall be considered grounds for immediate disqualification from the contest by the Representative.
12. A quiet time will be a time stated by the contest organizer but not later than 11:00 p.m. on contest nights and will last until 7:00 a.m. Use of radios or amplifying equipment disturbing other contestants will not be allowed during this time period. Each contest organizer must provide personnel to see that quiet time is enforced.
13. First aid will not be provided, except at the election of the contest organizer.
14. To insure the safety and well-being of all participants and spectators, contests must supply uniformed security/police to remain on site throughout the duration of the contest.
15. There will be no refund of entry fees for any reason, except at the election of the contest organizer.
17. Judging times will be posted and sufficient time given between rounds. Advanced calling for an item is not required. Therefore, if beef brisket is scheduled for 11:00 a.m., plan to submit it then. An entry will be judged only at the time posted by the contest organizer. The allowable turn in time will be five (5) minutes before to five (5) minutes after the posted time with no exceptions.
18. Each contestant MUST submit at least six (6) separated and identifiable (visible) portions of meat in a container. If meat is not presented in such a manner and the judge not having meat to taste, will judge TASTE and TENDERNESS as one (1). All APPEARANCE scores will be changed to one (1) for that entry only. This in no way will penalize the other contestants who have properly submitted their entry.
19. Blind judging only. Entries will be submitted in an approved numbered container provided by the contest organizer, then may be renumbered by judging officials. The number must be on top of the container at turn in. Entries will be judged by a judging team of six (6) judges that are at least 16 years of age. Entries are scored in areas of APPEARANCE, TENDERNESS/TEXTURE and TASTE. The scoring system is from 9 (Excellent) to 2 (Bad). All numbers between two and nine may be used to score an entry. 6 is the starting point. A score of one (1) is a disqualification and requires approval by a Contest Rep. The weighting factors for the point system are as follows:
20. Garnish is optional. If used, garnish is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce (no kale, endive, red tipped lettuce and no core) and/or common curly parsley, flat leaf parsley or cilantro. Any entry not complying with this rule will be given a one(1) on APPEARANCE.
21. Marking or sculpting of any kind of the meat or container will not be tolerated. No aluminum foil or stuffing is allowed in the container. No toothpicks, skewers, foreign material or stuffing is permitted. Any entry not complying with this rule will be given a one (1) in APPEARANCE, a one (1) in TASTE, and a one (1) in TENDERNESS/TEXTURE.
22. To simplify the judging process, no side sauce containers will be permitted in the meat judging containers. Meats may be presented with or without sauce as the contestant wishes. Sauce may not be pooled or puddled in the container. Chunky sauce will be allowed.
Each participant must secure liability insurance; The Wylie Downtown Merchants Association and the City of Wylie do not provide any insurance coverage for the participants.
By accepting these rules, the participant agrees to hold harmless and defend the Wylie Downtown Merchants Association (WDMA), its members, the City of Wylie and its employees against any and all claims of liability that may arise from this event as a result of the activities and presentation of the participant.
The WDMA and the City of Wylie retain the right to limit the activities of the participant up to and including removal from the event if a participant’s presentation and/or activities are deemed to be dangerous or inappropriate. If a participant is removed from the event, the WDMA’s only liability will be to refund the participant’s pit fee.
The event will be held in downtown Wylie on Friday, October 1, 2021 Through October 2, 2021 230p.
All participants will be charged a $150 pit fee.
The reservation deadline is Monday, September 21, 2021.
Payment and Application deadline to reserve your spot is Monday, September 21, 2021. Check or Money Order is accepted. NO CASH accepted. Make your check payable to the Wylie Downtown Merchants Association. Mail or deliver to the Booth Event Coordinator:
WDMA BBQ on Ballard Event
Attn: Jeremy Meier
311 N. Ballard Ave STE 103
Wylie, TX 75098