BBQ Championship Rules

Kla Ha Ya Days Festival will be held July 19th to July 21st, 2013 in downtown Snohomish,WA. The Kla Ha Ya Days BBQ Championship competition will be a 2 day BBQ cook-off located in the parking lot of the Snohomish Boys & Girls Club. The BBQ event will be sanctioned by the KCBS (Kansas City Barbeque Society) as a full qualifying event.*

Kla Ha Ya Days BBQ Championship will be one of only a handful of stops the 2013 KCBS BBQ competition season in Washington State and will feature some of the top BBQ competition teams in the Pacific NW. The competitors will have the opportunity to compete in four main categories, a People’s Choice award and a Kid’s Que (hamburgers) competition.

This year $7500 total prize and award is up for grabs. The competition will feature public sampling of the competitors BBQ and cooking demonstrations of outdoor grilling and BBQ techniques.

Schedule
Friday July 19th Schedule:
6:00 a.m. – 6:00 p.m. Prep Site for BBQ Event
6:00 p.m. – 10:00 p.m. Load-In for teams and Vendors
5:00 p.m. – 6:00 p.m. Volunteers Meeting

Saturday July 20th Schedule:
6:00 a.m. – 9:00 a.m. Teams Load In
8:00 a.m. – 9:00 a.m. Meat Inspection for competition*
9:00 a.m. – 10:00 a.m. Cooks Meeting
11:30 a.m. Opening Ceremony
12:00 p.m. – 10:00 p.m. Event open to public People’s Choice Sampling

Sunday July 21st Schedule:
11:00 a.m. – 10:00 p.m. Event Open to Public
11:00 a.m. Judges Meeting
12:00 p.m. – 6:00 p.m. People’s Choice Sampling
10:00 a.m. to 11:00 a.m. Kids Que
12:00 p.m. Chicken Turn-In
12:30 p.m. Rib Turn-in
1:00 p.m. Pork Turn-In
1:30 p.m. Brisket Turn-In
4:00 p.m. Awards Banquet Ceremony
6:00 p.m. – 8:00 p.m. Team Load-Out
6:00 pm – 9:00 p.m. Site Clean

People’s Choice Sampling Teams

Competition teams can cook and sample extra meat to be offered for sale by cooks, using scrip sold by Kla Ha Ya Days organizers. The Boys & Girls Club will receive a portion of the money taken in by teams. Competition teams will receive 50% of the scrip sales to help offset the cost of competing (entry fee, meat, travel).

Tickets will be sold for $1.00, Each ticket will be exchanged for a sample provided by the sample team. For each $5.00 of tickets purchased visitors will be given a “golden ticket”. Visitors will give the golden tickets to the sampling teams that have the best samples.

The Sampling team that collects the most Golden Tickets will be named the People’s Choice winners.

Teams that will be sampling to the public must have at least one person with a Food Handler’s card. It is required to be kept on site for inspection.

Site/Meat Inspections

All competition foods must be presented for inspection during a site visit at the beginning of the event before food preparation work can commence. All on-site team containers will be inspected. The Head Judge/event coordinator shall make the final decision as to whether any competitive food product is to be allowed.

The following items are required and will be reviewed during inspection:

Competition Meats: May not be pre-cooked, marinated, cured, etc., prior to the food inspection. Meats may be pre-trimmed.

Cooler Temperature: Ensure all coolers contain enough ice to maintain safe food temperatures @ 40 Degrees or cooler.

Fire extinguisher: Required at each cook site; receipt or certificate with in the last year; needle in green.

Digital Meat Thermometer: To ensure that the meats are cooked and held at the proper temperature.

Dish wash station: 3 basins, dish soap, bottle of bleach

Hand wash station: Hot water, free flowing spigot, catch bucket underneath

Bleach Bucket: Bucket with sanitizing solution, cloth-cleaning rag

Teams with Incomplete/unsatisfactory inspections will not be issued turn-in boxes/bar codes at cooks meeting until requirements have been met.

All meats must be held at safe temperatures – before cooking, meat must be on ice or refrigerated so that the meat maintains a temperature of 40°F or less; after cooking, meat must be maintained at a minimum temperature of 141°F.

Hand Wash & Dishwashing Stations

All teams are required to have a hand washing station and a dishwashing station that meets the health district requirements.  Any team that cannot meet the requirements will not be allowed to compete in the BBQ contest.