Boomtown BBQ Bash

Welcome to the Boomtown BBQ Bash!

Show off your BBQ skills and raise some money for a great cause. Come and join other BBQ lovers, share recipes, great company, and delicious food! From experienced grillers to newbies, you are all welcome to come showcase your talents! This event is truly about sharing ideas, tips, recipes, and BBQ’ing. Typically, 50% of the cooking teams have never cooked in an event before, so you will not be alone if you haven’t! Register your cooking team today!

Awards: Will you be crowned the first ever, fan-voted Boomtown BBQ Bash Champion?

Team Sizes: Please keep team sizes to four members or less if possible. First 25 registered teams will be accepted! Each member of the cooking team will receive admittance into the event at no charge (up to four members).

Cooking Amount: You should plan on cooking at least twice during the event and provide a minimum of 200 tastings/sample sizes (not full meals). Having items that fit on a toothpick or in a small cup is perfect.

What to Cook: This is completely up to you and your team! A breakfast-ish type item would be great first thing in the morning. Beyond that, meatballs, chicken, shrimp, stew, mac and cheese, pineapple, cake bites, smores, etc. are all welcome items!

What is Provided: You will have a brand new Weber or Big Green Egg assembled and ready to roll smoke. Big Green Eggs will be on a nest and include a convEGGtor (indirect plate), BGE charcoal, and fire starters. Weber Smoques will be loaded with pellets and ready to cook(if you desire specialty pellets please bring them with you). We will have Smoque 22 or 34 models, XL and Large Eggs as well as the Weber G28 griddles and Weber kettles for you originalists. Sizes will be reserved first come, first served!

Cooking Area: We will have limited tents and tables available for each team. We would appreciate if you bringing a tent and (1-2) 6′ or 8′ tables if you are able. (Please denote this on team registration form.)

Food Preparation:

1. Food shall be obtained from approved sources and be in sound condition.

2. Meat and poultry products shall be cooked to the following minimum internal temperatures:

a. Poultry = 165°F

b. Ground meats and pork = 155°F

c. Other meats = 145°F

3. Potentially hazardous foods (e.g. foods which consist in whole, or in part of meat; poultry; seafood; dairy; cooked beans; rice; potatoes; or pasta; etc.) must be maintained at 135°F or above for hot foods, or 41°F or below for cold foods. A calibrated thermometer must be onsite when potentially hazardous foods are sold/served.

5. A properly scaled metal stem-type thermometer shall be used to monitor the proper internal cooking and holding temperatures of potentially hazardous foods.

6. All food, regardless of risk level, must be properly always covered to prevent from exposure or possible contamination.

7. Ice used for human consumption must be from an approved source and stored in bags until used and dispensed properly. DO NOT store any food in water, or ice that is intended for human consumption. Use ice scoop or disposable gloves to handle ice. Do not use bare hands.

Potentially hazardous foods needing to be reheated prior to the start of the event; must be done rapidly to 165°F or above for at least 15 seconds. A microwave oven, conventional oven, stove, or electrical skillet may be used. Crock pots, chafing dishes, or food warmers CANNOT be used to rapidly reheat foods.

8. Store all food, utensils, plates, cups, and napkins at least 6 inches above the ground. Revised 09/23/2024

Equipment:

1. Food contact with surfaces of equipment shall be protected from contamination by consumers using separating counters, tables, sneeze guards, etc.

2. Provide only single-service articles (e.g. plastic knives, forks, and spoons) to consumers.

3. Provide three containers (large enough to completely immerse the largest knife, fork, or spoon) for utensil washing with the following contents:

• Container #1 – Potable water and soap mixture

• Container #2– Clean potable water

• Container #3 – Sanitation solution (2 caps full of bleach to 1 gallon of water)

4. Utensils, including ice scoops, shall be provided to minimize handling of foods.

5. Provide a sign for homemade items.

Personal Hygiene:

1. Provide enough gloves, hand sanitizer and hair restraints for ALL individuals handling food at your event. Pocket sized bottles of hand sanitizer will not be allowed.

2. Individuals/personnel shall maintain a high degree of personal cleanliness and conform to good hygienic practices. They shall be excluded from food preparations if one possesses known infections which may transmit food borne illnesses. Individuals who are feeling ill may not participate in the event.

3. All individuals working in the booth shall wear an effective hair restraint (e.g. ball cap, hairnet, scarf, etc.). In addition, those individuals with hair longer than shoulder length shall tie it back or wear it up under the hair restraint.

4. DO NOT eat, drink or smoke inside the food prep area.

Toilet Facilities and Waste Disposal:

1. Conveniently located toilet facilities, if provided, will be a distance of at least 50 feet from serving area. Facilities in immediately adjacent buildings are acceptable, if such buildings are unlocked and available for use.

2. Covered containers for refuse and garbage shall be provided.

3. Dispose of all liquid and solid waste properly according to university regulations.

Booth Construction: If provided

1. Provide a ceiling in food preparation and service areas (wood, canvas, or other material that protects the interior of the establishment from weather and other potential contaminating agents). Revised 09/23/2024

2. Dust shall be controlled. Floors shall be constructed of concrete, asphalt, tight wood, tarps, outdoor carpet, or the cleanable material approved by the health authority.

3. Pests (flies, roaches, or rodents) shall be controlled. Doors, walls, screening, and other measures may be required when necessary to restrict the entrance of flying insects.