GALLIA
COUNTY BBQ FESTIVAL
Saturday, September 10, 2016
12:00-3:00 pm
It’s that time again… The Gallia County Convention and
Visitors Bureau is excited to be hosting the 3rd Annual Gallia
County BBQ Festival on Saturday, September 10, 2016 in the Gallipolis
City Park and First Avenue/State Street.
Admission will be FREE. We will be having activities in the Park from
12:00-3:00 pm and you will be able to purchase BBQ Samples and
Sandwiches, Chips, Desserts, Pop & Water around 1:00 pm.
BBQ Competition: Teams must register by Friday, August 26, 2016
We
will be having up to 15 Teams competing with a combined score in
Pork and Brisket for the “Michael Cockerham Grand Champion”
Trophy. The meat will be provided by Honey Creek Barbecue.
There
will be a volunteer category (Teams are to provide their own meat)
for “Rowdy’s Smokehouse Best Ribs”.
This
year we have added another volunteer category (Teams provide their
own ingredients). It’s “Anything Goes ~ Secret Ingredient”
Competition. This year’s “Secret Ingredient” is Apple.Competitors
can make any side dish/dessert but it must contain Apple(s).
Teams
will also be vying for the “Kenny ‘Smooth’ Siders II Peoples’
Choice” Trophy from entry votes by attendees.
Teams may arrive on Friday, September 9 after 3:00 pm. Meat will be
distributed at 5:00 pm followed by a mandatory Cooks’ meeting at 5:30 pm.
Teams may begin cooking after the meeting. All competition entries must
be prepared and cooked on-site.
Competition turn-in times on Saturday, September 10 are 12:00 pm for
Pork; 12:30 pm for Brisket; 1:00 pm for Ribs; and 1:30 pm for Secret
Ingredient.
There will be 2 sets (one set Pork, one set Brisket) of 5 Judges that
will determine the overall Winner and 1st and 2nd
Place. The Winner will receive $500 Cash Prize & a Trophy! First and
Second Place will receive Trophies. A separate set of 5 Judges will
determine the “Rowdy’s Smokehouse Best Ribs” Winner who will receive $100
and a Trophy. The “Anything Goes” category will have 3 Judges that will
visit the participating Teams’ cook areas to determine the winner of a
Trophy and Gallipolis silver coin.
After the Contestants have turned in their samples for judging, they will
donate the pork and brisket to the GCCVB. We will have a tent set
up and separate heating containers for each team. At approximately
1:00 pm, we will start selling Pork samples and Brisket sandwiches to the
public. We will also sell pop, water, chips and desserts. You will
receive a ticket when you purchase a sample or sandwich to use to vote
for the “People’s Choice”. All proceeds from the sale of food and
drinks go back to the Gallia County Convention & Visitors Bureau for
future events.
Activities:
The GCCVB has invited area Organizations to set up in the City Park
during the BBQ Festival as a “Get to Know Your Community”. These
Organizations can sell things for fundraisers; give away prizes;
membership drives; and informational awareness. They cannot sell
any food or drink items as that is part of our fundraising during this
event. There is no charge to participate. You must register before
August 26 to secure your spot. Spots will be assigned.
Activities from 12:00-3:00 pm include, The Gallipolis Car
Club Cruise-In; live music on the stage by “The Tangled Roots”; Yard
Yahtzee; Yard Tic-Tac-Toe; Corn Hole; a Photo Booth; Train Rides and
Bounce House/Obstacle Courses. From 12:30-2:30 pm there will be
Face Painting by Jody Rife and Balloon Sculpting by Cowboy Mark Wood.
Teams can stop at the Gallia County Visitors Bureau, 441 Second Avenue,
Gallipolis, call 740-446-6882 or email to info@visitgallia.com for an Entry Form and Rules. If your Organization
would like to set up, we ask that you call or email the GCCVB for your
registration form. As with any Community event, Volunteers are always
welcome. Please contact us if you would like to Volunteer.
The Gallia County Convention & Visitors Bureau would like to “Thank”
our Sponsors and the Community for your Support, Encouragement and Participation
in the upcoming 3rd Annual Gallia County BBQ Festival!
Written By: Executive Assistant Karen McCarty
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