GIRRAKOOL BLUES FESTIVAL & BBQ
INFORMATION AND TERMS & CONDITIONS FOR “THE STAND OFF” BBQ COMPETITON
ENTRY CONDITIONS AND RULES
All competitors must accept the terms and conditions of the event below.
Girrakool Blues Festival & BBQ “THE STAND OFF”
Saturday 4th March – Sunday 5th March 2017
Doors Open: 10am Sat 4th March 2017
Event Finishes: 7:30pm Sun March 2017
Mt Penang Garden Parklands, 16 The Avenue, Kariong NSW 2250
Girrakool Blues Festival is a business of Xabc Entertainment Pty Ltd.
Girrakool Blues Festival & BBQ is an annual 2 day event, of International and National Blues Bands, soul food including Texan slow-cooked BBQ, a well-known Comedian MC, 2 stages, and set in the beautiful surrounds of the Mt Penang Parklands Garden on the Central Coast NSW.
Includes overnight camping, BBQ competition, Art Installations, Car Exhibition, Market stalls, and Aboriginal Cultural Activities.
Saturday 4th of March will see:
- 14 Bands over the 2 stages, 2 Bars will be operating, with approx. 1500 people attending.
- Gates will open 10.00am and close 12.00am.
- Events will begin at 11.00am with an Aboriginal Welcome to Country.
- Girrakool Stage Bands begins 11.30am and finish at 10:30pm
- Wondabyne Stage Bands begin at 12:30am to 9:30pm
- An acoustic Jam will begin at the Wondabyne Stage area at 10.30pm to 12.00am.
Sunday 5th of March will see:
- 6 Bands on one stage, one bar will be operating, with approx. 1000 people.
- Gates will open 10.00am and close 7.30pm
- Events will begin at 11.30am and Finish with an Aboriginal Closing Ceremony between 7:00pm and 7:20pm
- Girrakool Stage Bands will begin at 11:00 am and finish at 6:45pm
|PROMOTER CONTACT DETAILS
0438 604 236
|ABA CONTACT DETAILS
0410 658 532
Day 1 4th March 2017
- Bump in between 12noon – 2pm.
- Site inspections for food safety & equipment 3.30pm
- Team Briefing & Hand in Boxes distribution 4.30pm
- Cooking window opens at 5.00pm
Day 2 5th March 2017
*Judges Course 8.00am on site in Judges Tent
- Lamb turn in 10.00am
- Pork Ribs turn in 11.00am
- Pork turn in 12.00noon
- Brisket turn in 1.00pm
- Winners announcements 3.30pm.
- Bump out from 7.30pm
COST OF ENTRY
- Entry is $300 per team (max 4 people), this includes:
- $250 per team
- ABA Sanction fee of $25.
- $50 refundable bond upon site being left in clean.
- $30 extra for powered site. Can be pre-booked and must be pre-paid with your application.
- Extra Team Members or visitors over 5 years of age will be required to purchase tickets to the event.
- There is a dedicated camping area for those wishing to camp away from the confines of the 5x5metre team site @ $25 per person if required. This can be pre-booked with your application.
- Teams to bring their own extension cords, tents & lighting.
- Please note the terms & conditions below regarding weights instead of pegs for marquees/tents.
- Site size approximately 5×5 metres per team. Please advise if your barbecue teams’ set up is bigger than this allocated size.
CASH & PRIZES (MINIMUM)
- 1st place in Round $300 cash + trophy
- 2nd place in Round $150 cash + trophy
- 3rd place in Round $100 cash + trophy
- Grand Champion Prize – $500 Cash + Trophy
- Reserve Grand Champion (runner up) Prize - $300 Cash + Trophy
Total prize & trophy pool in excess of $3000
SET UP / PACK DOWN TIMES
BBQ Competition Bump in will be Saturday 4th March 2017 between 12noon-2pm. Teams who show up late will not be admitted on to the site.
Festival Gates are opened from 10am, and so you will be entering whilst the event is operating.
Speed limit is strictly no more than 10km/hr within the festival licenced area.
There will be no deliveries during event hours, only before the gates open, each day.
If you require more time or would prefer to set the day prior please indicate in your application. Security will be operating overnight on Friday 3rd to Saturday Morning.
All vehicles used for the BBQ Competition Setup are to be in place prior to 2pm. Any vehicles wanting access after this time will not be allowed on Site. Vehicles are not allowed to be moved during the event and only given the all clear by Event Management or security upon closure of the Event.
Bump out will begin at the conclusion of the Event from 7.30pm Sunday 5th March.
BBQ Competition Teams may however pack up prior to the conclusion of the event.
GARDENS & PARKLANDS
Please take care of natural Flora in the area; do not use trees or branches in any way with your stall.
No signs to be attached to the trees in the parklands.
All teams and team members must behave in a professional and courteous manner at all times.
Stallholders must take direction from the Event Management and security staff at all times.
Cancellations must be notified in writing 14 days prior to the event or the full fee will be forfeited.
No pets or livestock will be permitted on the event site.
Use of amplified music by stallholders is prohibited.
Stallholders may not use inappropriate products; counterfeit, weapons, dangerous or illegal items are not allowed on the festival site.
BBQ competition teams must adhere to the Girrakool Blues Festival & BBQ’s entry conditions and not bring any prohibited items into the site: No alcohol or illicit drugs, animals (except in accordance with legislation), fire/fireworks, video cameras or professional cameras.
MARQUEES & TENTS
BBQ competition teams are responsible for bringing their own Marques/Gazebos, BBQ’s and any other equipment needed for the competition.
Marques/Gazebos and Umbrellas must be weighed down with suitable weights; such as sand bags or specially designed weights. Pegging is NOT permitted due to underground services.
If pegging is required you must contact the event organiser to consult with the Mt Penang Gardens and additional charges will apply.
GARBAGE & RECYCLING
The event will supply bins for general waste, recyclable products including cardboard and grey water (nothing is to be disposed of down drains or in garden beds).
It is your responsibility to sort and dispose of your rubbish. Please contact the BBQ Coordinator if you have any queries.
All oils must be removed from the site at the end of the event.
Sites must be left as they were found. It is your responsibility to remove ALL waste and ensure site is left clean and tidy.
Your bond may not be returned if site is left in an untidy manner.
Only biodegradable ecologically sound detergents and cleaning fluids will be permitted for use.
Food stalls, preparation and refreshment areas must have appropriate separate hand held fire extinguishers and fire blankets as necessary and available at all times during occupation.
Security guards are on site throughout the duration of the event.
All effort is made to secure the site but no responsibility will be taken for loss or damage to any person or goods whether or not that loss, damage or injury arises from the negligence of staff or contractors employed by the Girrakool Blues Festival & BBQ.
Each BBQ Competition Team and it’s members understand that the festival site is a licensed area, and you will need to comply with the The Liquor Act of 2007.
If any BBQ Team member’s are found to be intoxicated, violent, suspected of using or is using illicit drugs you will be asked to leave the premises, and you will forfeit your entry into the Festival grounds.
If any BBQ Team member’s are found to supplying or buying alcohol for a minor you will be evicted from the festival grounds and the matter recorded into the Incident Register and may face criminal charges.
VIDEO & PHOTOGRAPHY
Each BBQ Competition Team and it’s members agree to being photographed or recorded for use in our promotional (in which you have no rights including to a copy thereof), and that you have no right to pre-approval of, and no entitlement to payment for any such use.
If this agreement is breached Girrakool Blues Festival reserves the right to terminate this agreement.
Festival Management reserves the right to expel any BBQ Competition Team or Team Member at any time in consultation with the Australasian Barbecue Alliance.
BBQ teams requiring electricity will pay a fee of: $30 per site.
All electrical appliances must be in safe working order and have current test tags fitted.
Equipment without a valid tag will not be connected.
Stallholders must provide their own lights, leads and power boards fitted with circuit breakers. Any damage caused by electrical over-consumption/overload or misuse will attract penalties or forfeiture of bond.
BBQ COMPETITION MEMBER ACCESS
BBQ Competition Team access will be restricted to the following:
4 x Team Member access is for the entire duration of the festival (Saturday and Sunday), and is strictly for Team Members only.
If additional Team Member access is required, it can be purchased at a discounted rate of $100 for the duration of the festival (no refunds are permitted and extra team member access can only be purchased at the time of paying BBQ Competition fees).
All other family & friends must be paid for (except children under 5).
While children under 5 are provided with free tickets, their names must be provided. This information will determine the number of passes/wristbands supplied.
If team member needs camping in the camping area you can purchase can purchase these at a fee of $25 per person (normally $35).
The Festival provides season tickets for individuals only. Team Members/family season tickets cannot be shared amongst a number of team members.
Access passes must be worn at all times within the festival site and must not be removed until conclusion of the festival. If for some reason you need to remove your access pass, you MUST contact the Stalls Coordinator PRIOR to removal.
Refunds will not be issued. Refunds will NOT be issued in the event of bad weather, late arrival, last minutes cancellations or change of mind. In the event of cancellation due to inclement weather, transfer of dates and charges will not turn over to a future event.
|Apply||Before 20 Jan 2017||No applications will be taken after this date|
|Pay Bond||Within 7 days of receiving your acceptance letter.
|If payment is not received within 14 days, your application will be withdrawn and BBQ Entry reallocated.
|Full Fee & other payments due||20 Feb 2017||$20 Bond kept for lateness|
|Bond Return||Prior to 18 Mar 2017||No Bond refund if your site is left untidy or damaged, any remaining bond will be kept to cover cleaning fees. Eg. Oil spills, rubbish, oil drums, cigarette butts, food leaks, crates
FESTIVAL POLICIES AND PROCEDURES
The BBQ Competition Team acknowledges that you have read the FESTIVAL POLICIES & PROCEDURES document and agree:
- that you shall comply with all Festival Policies & Procedures in place;
- the Festival may at any time review, implement, vary and/or terminate policies at any time at its sole discretion;
- the Festival Policies & Procedures policies do not form part of your contract of employment; and
- failure to comply with the Festival Policies & Procedures policies may result in disciplinary action, up to and including dismissal.
The Stall holder shall defend, indemnify, hold harmless and insure the Festival and it’s affiliates from any and all damages expenses or liability, resulting from or arising out of any negligence or misconduct on the Stallholders part, or from any breach or default of these Terms and Conditions which is caused or occasioned by the acts of the Stallholder. The Stall holder shall insure that its employees and affiliates take all actions necessary to comply with the terms and conditions set forth in these Terms and Conditions.
ABA SANCTIONED COMPETITION RULES 2017 (V1.0)
- All entries must be presented in a 9×9 inch container which will be provided to the teams at the competition.
- The lid on the box must close.
- All proteins must be cooked from a raw state, on site and wholly within the cooking window period.
- All entries must be presented within the hand in window of 5 minutes before to 5 minutes after the scheduled hand in time.
- Approved garnishes are only allowed inside the hand in box, which are strictly and wholly green-coloured parsley, lettuce or kale.
- Only one entry per hand in category per team allowed.
- There must be at least 6 clear portions (or more) in each box totaling 50g or the equivalent of a small handful per portion.
- Teams can hand in any combination of allowed cuts for that protein, provided there are at least 6 (or more) portions in the box, the portions meet the minimum portion size/weight and the allowed cuts are fully adhered to.
- No identifying marks are to be present on the hand in box such as deliberate indentations, writing or scratching.
- No pooling sauce allowed in the box and all sauce to be contained wholly or predominantly on or mixed in with the protein.
- No foreign objects allowed inside the box which includes but is not limited to toothpicks, sauce containers, foil, other food elements other than those contained within the crust/bark or the sauce and wholly or predominantly on or mixed with the protein.
- Only approved units which are smokers/pits/barbecues/grills where the heat source comes only from wood or wood products including briquettes and pellets.
- Proteins must not be brined, rubbed, marinated or cured before the opening of the cooking window.
- Proteins may be pre-trimmed before the start of the cooking window.
- Cooking units may be pre-heated or started before the cooking window but competition proteins cooking processes must not start prior to the cooking window opening.
- There is no ABA governed limit to how many team members are allowed per team. However, some Event Promoters will only recognise the first four team members for awards, on-ground attendance or team entry fees and/or other benefits at their sole discretion.
- Teams may not sell or distribute food to the General Public unless the appropriate Food License is obtained and only with the consent of the Event Promoter.
- The ABA Head Judge will be the sole arbitrator of any dispute and their decision on site at the competition will be final in all cases with no further correspondence entered into by the ABA.
- Teams must adhere to all ABA/Event Promoter Rules and/or instruction at all time on site.
Boxed Entry Disqualification
- Late to hand in. (Window is strictly 5 mins to 5 mins after hand in time.)
- Wrong entry handed in (eg. Pork handed into Lamb category etc.)
- An obvious identifying mark on the hand in box.
- Using an unapproved method or cooking unit to cook the entry.
- Handing in wrong cut of protein. (eg. Pork belly in pork category)
Boxed Entry Penalised (Single Point total for Presentation)
- Sauce violation.
- Garnish violation.
- Foreign object found in box.
- Handing in less than minimum portion size/quantity.
NOTE: All infractions are determined by the ABA Head Judge on site at the event whose decision is final.
JUDGING & SCORING
- All entries are judged on Presentation, Texture & Taste.
- Judges score each element out of 10 on their scorecards.
- Scores are entered into the ABA data entry system and awarded weighting to the value of:
Presentation – Single Weighted (out of 10)
Texture – Double Weighted (out of 20)
Taste – Tripe Weighted (out of 30)
Total points available per entry is 60 points.
- Ties are broken by counting back which team has the highest Taste Score for that entry. If the Taste Scores are tied between the teams, then the highest Texture Score for that entry will prevail. If the Taste & Texture scores are tied, then the highest Presentation Score will prevail.
- Judges may taste any or all portions in the box at their discretion.
- Judges must not be team members of a competing team at that event.
- Judges must not be spouses or partners of a competing team at that event.
ALLOWED CUTS & METHODS
- All cuts must be cooked on an ABA approved unit as per General Rules and can be served chopped, sliced, pulled in any combination of those.
Prohibited methods of cooking processes
- Sous Vide, fully submerged poaching or par boiling
- Deep or shallow frying in oil
- Heat stamping with branding iron or similar
Prohibited cooking appliances
- Gas or electric cookers (where the heat source comes from gas or electricity) for any process of cooking or holding the protein at temperature. These may be used for sauces, glazing or starting chimney only.
Allowed Holding units
- Esky or unpowered Cambro style holding unit(s) or inside or on an approved cooking unit only.
Grand Championship & Championship Series Eligible
- Brisket – Whole, flat, half flat or point.
- Chicken – Any cut.
- Beef – Brisket, beef cheek, ribs or chuck.
- Beef Ribs – Short, back or chuck ribs.
- Lamb – Any cut.
- Pork – Shoulder, neck or Boston butt.
- Pork Ribs – Baby back, spare or St Louis cut. A bone must be present in every rib.
Event/Round Grand Championship, Non Championship Series Eligible
- Seafood – Fish or shellfish only.
- Brahman Hump – any part of the hump.
Non Grand Championship, Non Championship Series Eligible
- Whole Hog – See separate ABA Whole Hog Rules.
- Chefs Choice – Cannot be served raw, must be cooked on approved unit, 6 portions minimum, lid must close.
- Mystery Ingredient/Promoter’s Challenge – Rules determined per event.
MANDATORY ITEMS TEAM CHECKLIST
- Hand Soap
- Sanitiser for general cleaning
- Latex or rubber gloves
- First aid kit
- Dish cloths
- Disposable or washable containers
- Washable cutting boards
- Esky, cooler or fridge for meat/ingredients storage
- Apron per cooking team member
- Paper towel
- Water bucket
- Lined waste bin
- Charged and in date fire extinguisher
- Digital meat thermometer
- Washable portable table
FOOD SAFETY GUIDELINES
This is a General Guide only. Please consult with Event Promoter for specific ‘Rules’ applicable in the Town/City/State/Country per event as required.
- Uncooked meats must be stored at or below 5 degrees Celsius at all times.
- If using ice to keep meats cold, ice must be on top and fully covering the meat at all times.
- All raw food must be wrapped, covered or placed in sealed washable containers whilst being transported and held at the event prior to cooking.
- Vehicles and containers used for transportation of food must be kept clean and in good repair and food must be separated from other items such as cleaning materials, chemicals, animals and other non-food items.
- Thermometers must be available and used to monitor food temperature at any/all times.
- When handling and preparing foods, gloves must be worn or hands must be regularly washed to limit bacteria and other foreign objects entering the food/cooking process.
- Safe holding temperatures for hot foods are above 70 degrees Celsius, noting that foods stored at between 5 and 60 degrees Celsius are far more susceptible to bacteria growth and harm to humans.
- Note the nearest washing up area on site at a competition and regularly clean all used cooking equipment with the appropriate strength cleaning solution or sanitiser.
- Smoking inside the cooking or preparation area should not occur.
- Ensure appropriate measures are taken to keep preparation or cooking areas clean and clear of flies, insects or other pests.
NOTE: Poor food safety practices may result in the ABA Head Judge excluding the team from competing, excluding a particular meat or food from being handed in or warnings given as required and at the sole discretion of the ABA Head Judge.
TEAMS & JUDGES DECLARATION
By participating in an ABA Sanctioned Event, each participant including team member and competition judge forever and irrevocably releases and holds harmless the event organisers or promoters, its parents, subsidiaries and affiliates, and their respective agents, advertising and promotion agencies, contest partners and prize suppliers, and all of their respective employees, officers, directors, shareholders, affiliates, and agents from and against all claims, damages, or liabilities arising in whole or in part, directly or indirectly, from (a) entrant’s participation in the Contest, or Contest related activities or events, (b) entrant’s Submission, (c) entrant’s representations and agreements in these Official Rules, and (d) entrant’s award, receipt, or use of any prize awarded in the Contest. The event organisers or promoters and the ABA reserve the right, at their own sole discretion, to terminate, modify, or suspend the Contest at any time without providing compensation of any kind.
Copyright 2017 Australasian Barbecue Alliance
No part of this document may be reproduced in any full or part form without prior written consent of the Co-Founders or General Manager of the Australasian Barbecue Alliance.
The BBQ COMPETITION TEAM agrees to the terms and conditions set out in this document from XABC ENTERTAINMENT T/A GIRRAKOOL BLUES FESTIVAL.