If you haven’t read through your packet from last week’s head cook’s meeting with all of the health department info, fire marshal info and the electricians hand out of what you need for certain hook ups PLEASE do so before you set up next week! They will be inspecting everyone’s booth and they will shut you down if you do not bring certain things or comply with what they are asking of you. Main things are 100 foot extension cord, fire extinguisher, hand sanitizer, hand washing station in EACH BOOTH, no eating/drinking while prepping food, screened tent for prepping food, etc. There is a lot of information and these few things I listed only cover a little bit of it so again, PLEASE PLEASE read over it all. We don’t want anyone to have any issues!
READ THIS PART AGAIN PLEASE
The following City Health Code specifications for food storage and handling must be met:
All raw food must be refrigerated; the holding temperature must remain at or below 41 degrees. Therefore, you will be required to store your raw food in one of the 2 refrigerated trucks/reefers provided by the Chamber unless you bring a refrigerated unit. Storage on ice in a cooler is NOT sufficient and not acceptable!
Each team MUST provide their own screened “food preparation” area to participate. The seasoning, marinating and the cutting of all food must be performed in a screened area…no exceptions!
After cooking; the food items MUST be maintained in a covered warming container and maintained at 135 degrees.
Cleanliness of the cooking team and cooking area is REQUIRED:
Eating, Drinking and Smoking are strictly prohibited in the team spaces.
Clean hands and single service gloves are a must.
Your preparation area MUST be screened to prevent the flies from contacting your food items. Keep your screen/tent securely zipped.
Handle all utensils; especially plastic flatware by the handles only.
All single serve items (plates, napkins, etc.) must be covered for protection.
The cooking team must serve the food items, DO NOT allow anyone to “help themselves” to your food items.
A mild solution of bleach water is a must for the storage of your wiping towels.
An approved sanitizer will be required. The label will indicate if it is approved for use by a food establishment. Household disinfectants like “409” and “Lysol” are not approved by the Food and Drug Administration as sanitizers and cannot be used at temporary food events.
You must provide a hand washing station; consisting of a clean water container with a spigot and a tub/bucket to catch the gray water.
Teams must have 3 tubs; for washing, rinsing & sanitizing dishes/utensils. Along with a 10-gallon container of clean water to change out the dirty water in the tubs. A sink with hot and cold running water and a trailer equipped with hot and cold running water and a wastewater tank are also provided.
Wastewater must be disposed of properly…not dumped on the pavement or grass. You must use the sink or the wastewater tank available at the Tri-State Fairgrounds. Specific location will be announced prior to team move-in.
Each team must have their own 5lb. ABC or K-Class fire extinguisher; easily accessible.
Participants must provide all needed equipment; cooker, canopy, tables, storage and serving supplies, utensils, etc. All participants will be provided with access to electricity and must supply heavy-duty electrical cords and must adhere to all electrical, fire and other codes of the City of Amarillo.
Tickets & Wristbands
WEDNESDAY The RED wristbands you received in your packet are for WEDNESDAYonly and will not work on Thursday. DO NOT HOLD YOUR WRISTBANDS AT YOUR BOOTH...WE WILL NOT LET ANYONE IN WITHOUT ONE, SO PLEASE GIVE THOSE OUT TO PEOPLE IN ADVANCE. NO EXCEPTIONS. Wednesday is a PRIVATE event and we do not sell tickets or allow anyone in without the proper wristband. All wristbands have been given out to our teams/sponsors, so we do not have anymore to give.
THURSDAY The TICKETS you received in your packet are for THURSDAYonly and will not work on Wednesday. DO NOT HOLD YOUR TICKETS AT YOUR BOOTH...WE WILL NOT LET ANYONE IN WITHOUT A TICKET, SO PLEASE GIVE THOSE OUT TO PEOPLE IN ADVANCE. NO EXCEPTIONS. They will exchange their ticket for a BLUE wristband at the gate at 5pm on Thursday.
Event Schedule for Teams
Wednesday
9am teams move in through gate 3
9am-3pm team setup
12 pm (noon) - pick up meat at Tyson trailer
3pm all cars moved out of the event area to the parking lots
5pm-8pm private team night red wristband required for entry. No exceptions. DO NOT HOLD YOUR WRISTBANDS AT YOUR BOOTH...WE WILL NOT LET ANYONE IN WITHOUT ONE, SO PLEASE GIVE THOSE OUT TO PEOPLE IN ADVANCE. NO EXCEPTIONS.
6pm-6am Allstate security on site patrolling
Don't forget to give your Thursday night cooking team helpers their tickets from your sponsor packets they will exchange for a wristband on Thursday. Note, the red bands are only good on Wednesday, and will NOT work for Thursday.
Thursday
Morning teams continue to move in
10am health department on site
12pm head cooks meeting under the covered pavilion
1201pm Playing of the National Anthem
1205pm Information on rules, judging, and then pick up cook's bags and judging boxes
230pm turn in Other
330pm turn in Ribs
430pm turn in Brisket
5pm-8pm main event gates open to public.
5pm -7pm Velvet Funk Band on Stage
715pm Playing of the national anthem
720pm Awards on Stage - bring your numbered tickets. We will announce places 1st thru 5th and post places 6th thru 10th at the stage so come check your numbers and claim your certificate.
755pm opportunity to win drawing on stage for a Traeger Ironwood XL Grill or two SWA tickets. Buy a chance for $5 or 5/$20 or 30/$100. Ask a staff member.
8pm event closed and APD will begin pushing out the crowd
845pm* cook teams can begin pulling out IF APD has cleared the crowd and it is safe. This time is an approximation. Don’t get in a rush for safety please.
Thanks for helping make this event a success. Mark your calendars for the first Thursday in October in 2025.
*** This schedule is tentative and subject to change.
Event Map
Below is a map of the event area. Cook Teams must enter through Gate #3 off of 3rd & Grand. Cars/vehicles should NOT park within the event grounds in the yellow square area on the map below or anywhere around the blue stage area. You may drop items off, then you are asked to move vehicles to event parking areas or the lots south of the yellow square. Please note, no vehicles will be allowed in after 3pm, and all vehicles must be moved out by 3pm each day for safety and to allow room for our guests. Do NOT block Fire Lanes or park where we have asked you not to, or you risk being towed.
Team Map (THIS IS THE FINAL MAP...NO CHANGES WILL BE MADE)
Additional information for the public about this event can be found on the main Barbecue page here.
