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| PIGGLY WIGGLY & SUMMERVILLE MASONIC LODGE |
| 7th ANNUAL SUMMERVILLE MASONIC BBQ COOKOFF |
LOCATION Summerville Masonic Lodge, 111 Main Street, Summerville, SC (adjacent to RR tracks)
GENERAL INFORMATION
Welcome to the Summerville Masonic Lodge's 7th Annual BBQ Cook Off to be held in beautiful, downtown Summerville on March 26-27, 2010.
The contest will be held at the Summerville Masonic Lodge located at 111 Main Street adjacent to the railroad tracks. Teams will compete for the
title of "Best Barbeque at the Lodge."
Summerville Masonic Lodge is deeply involved in local charities and scholarship awards, and the proceeds raised from this event will go to increase
our humanitarian efforts. All BBQ meat will be retained by the Lodge for its Annual BBQ Dinner Sale to be held Saturday, March 27, 2010 from
11 am to 5 pm.
All events are open to the public, and we cordially welcome all participants, judges, supporters, and attendees. Thank you for your support.
COOKING INSTRUCTIONS & RULES
Barbeque for the contest may be prepared using wood, gas, or charcoal cookers, and the teams may prepare and cook the pork in any fashion they
prefer so long as it is suitable to be served to the public. The teams must prepare the BBQ on site at the lodge. The meat will be furnished by
Summerville Masonic Lodge, and it will be ready for pickup by the teams beginning at 5 pm on Friday, March 26, 2010.
Each team will have a total cooking area no larger than 15' x 20'. No two story structures will be allowed, and no on-site expansion beyond the
allotted area will be allowed. All belongings must be entirely contained within the 15' x 20' area. We ask everyone to respect the lodge's property
and be careful not to damage any landscaping or other property. Each team must supply their own ingredients, grill, tools, and materials needed by
the team. If power is required for your team, it may be best to rely on a personal generator.
NO ALCOHOLIC BEVERAGES PERMITTED. All teams are requested to respect the rights of others with special emphasis against loud music,
profane language, and infringement on adjoining sites. The teams may not sell food or beverages to the public. TEAMS MUST CONDUCT
THEMSELVES IN A PROFESSIONAL MANNER.
NO PETS ALLOWED.
YOU MUST HAVE GLOVES, CHOP THE PORK UNDER COVER, AND MUST HAVE A HAND WASHING STATION.
SPECIAL EVENTS "NO PORK NIGHT" CONTEST - FRIDAY EVENING, MARCH 26, 2010.
The teams are encouraged to cook anything but pork for this night. No entry fee is required to participate. Entered teams will cook one item not
pork. We encourage you to provide small samples for at least 200 people to taste. The entries will be judged, and a winner awarded Friday night,
March 26, 2010. Judging to occur around 7 pm Friday evening, but more information will be provided at the cook's meeting Friday afternoon.
ENTRY DEADLINE MARCH 15, 2010
Entry forms must be postmarked or received before March 15, 2010.
ENTRY FEES $200.00 ENTRY FEE
CHECKS SHOULD BE MADE PAYABLE TO SMOKE AT THE LODGE. Please include the team name on your check. No refunds will be given
once a team is accepted into the competition.
REGISTRATION
Each team must register at the lodge upon arrival on Friday, March 26, 2010. The contestant's number & cooking area assignment will be issued
then. All head cook's must attend a cook's meeting Friday evening at 5 pm inside the lodge.
JUDGING
Blind judging will begin at 9:30 am on Saturday, March 26, 2010. Judging rules will be explained further at the cook's meeting Friday evening. The
Head Cook of the team shall be the only person permitted to present the BBQ during the judging process.
Any team that fails to have their entry completed for judging will be disqualified, but the BBQ shall be cooked in order to meet the needs of the BBQ
Dinner sale event.
AWARDS Friday evening, March 26, 2010 No Pork Night & Saturday morning, March 27, 2010 BBQ - Immediately following the blind judging.
First Place Trophy and $1,000.00 Fourth Place Trophy & Gift Certificate
Second Place Trophy and $ 500.00 Fifth Place Trophy & Gift Certificate
Third Place Trophy and $ 200.00
No Pork Night Prize Trophy and $ 300.00 Second & Third Place Gift Certificates
CLEAN-UP
All teams are required to clean up their assigned cooking areas and return the site to pre-competition conditions. The area must be cleaned before
6 pm on Saturday, March 27, 2010, and the head cook will be the responsible party for fulfilling this requirement.
SPECIAL REQUEST
Upon completion of the judging, the Summerville Masonic Lodge will begin serving the public BBQ dinners, and we are asking the teams to help us
process the meat after the judging (pans will be provided). This is a request only and is not a required part of the competition. YOUR HELP
WOULD BE GREATLY APPRECIATED!
SPONSORSHIPS
TEAMS CAN EARN $25 CREDITS TOWARD THEIR ENTRY FEE BY SELLING SPONSORSHIPS FOR THE EVENT. FOR EACH
SPONSORSHIP A TEAM SELLS, $25 WILL BE DEDUCTED FROM YOUR ENTRY FEE. (MAKE SURE THE SPONSOR FORM HAS
YOUR TEAM NAME ON IT SO YOUR ENTRY FEE CAN BE PROPERLY CREDITED.)
Sponsorships are $100.00, and include four (4) tickets for BBQ dinners on Saturday, as well as name recognition on our Sponsor Board and on our
website - www.smokeatthelodge.com.
GENERAL INFORMATION
Welcome to the Summerville Masonic Lodge's 7th Annual BBQ Cook Off to be held in beautiful, downtown Summerville on March 26-27, 2010.
The contest will be held at the Summerville Masonic Lodge located at 111 Main Street adjacent to the railroad tracks. Teams will compete for the
title of "Best Barbeque at the Lodge."
Summerville Masonic Lodge is deeply involved in local charities and scholarship awards, and the proceeds raised from this event will go to increase
our humanitarian efforts. All BBQ meat will be retained by the Lodge for its Annual BBQ Dinner Sale to be held Saturday, March 27, 2010 from
11 am to 5 pm.
All events are open to the public, and we cordially welcome all participants, judges, supporters, and attendees. Thank you for your support.
COOKING INSTRUCTIONS & RULES
Barbeque for the contest may be prepared using wood, gas, or charcoal cookers, and the teams may prepare and cook the pork in any fashion they
prefer so long as it is suitable to be served to the public. The teams must prepare the BBQ on site at the lodge. The meat will be furnished by
Summerville Masonic Lodge, and it will be ready for pickup by the teams beginning at 5 pm on Friday, March 26, 2010.
Each team will have a total cooking area no larger than 15' x 20'. No two story structures will be allowed, and no on-site expansion beyond the
allotted area will be allowed. All belongings must be entirely contained within the 15' x 20' area. We ask everyone to respect the lodge's property
and be careful not to damage any landscaping or other property. Each team must supply their own ingredients, grill, tools, and materials needed by
the team. If power is required for your team, it may be best to rely on a personal generator.
NO ALCOHOLIC BEVERAGES PERMITTED. All teams are requested to respect the rights of others with special emphasis against loud music,
profane language, and infringement on adjoining sites. The teams may not sell food or beverages to the public. TEAMS MUST CONDUCT
THEMSELVES IN A PROFESSIONAL MANNER.
NO PETS ALLOWED.
YOU MUST HAVE GLOVES, CHOP THE PORK UNDER COVER, AND MUST HAVE A HAND WASHING STATION.
SPECIAL EVENTS "NO PORK NIGHT" CONTEST - FRIDAY EVENING, MARCH 26, 2010.
The teams are encouraged to cook anything but pork for this night. No entry fee is required to participate. Entered teams will cook one item not
pork. We encourage you to provide small samples for at least 200 people to taste. The entries will be judged, and a winner awarded Friday night,
March 26, 2010. Judging to occur around 7 pm Friday evening, but more information will be provided at the cook's meeting Friday afternoon.
ENTRY DEADLINE MARCH 15, 2010
Entry forms must be postmarked or received before March 15, 2010.
ENTRY FEES $200.00 ENTRY FEE
CHECKS SHOULD BE MADE PAYABLE TO SMOKE AT THE LODGE. Please include the team name on your check. No refunds will be given
once a team is accepted into the competition.
REGISTRATION
Each team must register at the lodge upon arrival on Friday, March 26, 2010. The contestant's number & cooking area assignment will be issued
then. All head cook's must attend a cook's meeting Friday evening at 5 pm inside the lodge.
JUDGING
Blind judging will begin at 9:30 am on Saturday, March 26, 2010. Judging rules will be explained further at the cook's meeting Friday evening. The
Head Cook of the team shall be the only person permitted to present the BBQ during the judging process.
Any team that fails to have their entry completed for judging will be disqualified, but the BBQ shall be cooked in order to meet the needs of the BBQ
Dinner sale event.
AWARDS Friday evening, March 26, 2010 No Pork Night & Saturday morning, March 27, 2010 BBQ - Immediately following the blind judging.
First Place Trophy and $1,000.00 Fourth Place Trophy & Gift Certificate
Second Place Trophy and $ 500.00 Fifth Place Trophy & Gift Certificate
Third Place Trophy and $ 200.00
No Pork Night Prize Trophy and $ 300.00 Second & Third Place Gift Certificates
CLEAN-UP
All teams are required to clean up their assigned cooking areas and return the site to pre-competition conditions. The area must be cleaned before
6 pm on Saturday, March 27, 2010, and the head cook will be the responsible party for fulfilling this requirement.
SPECIAL REQUEST
Upon completion of the judging, the Summerville Masonic Lodge will begin serving the public BBQ dinners, and we are asking the teams to help us
process the meat after the judging (pans will be provided). This is a request only and is not a required part of the competition. YOUR HELP
WOULD BE GREATLY APPRECIATED!
SPONSORSHIPS
TEAMS CAN EARN $25 CREDITS TOWARD THEIR ENTRY FEE BY SELLING SPONSORSHIPS FOR THE EVENT. FOR EACH
SPONSORSHIP A TEAM SELLS, $25 WILL BE DEDUCTED FROM YOUR ENTRY FEE. (MAKE SURE THE SPONSOR FORM HAS
YOUR TEAM NAME ON IT SO YOUR ENTRY FEE CAN BE PROPERLY CREDITED.)
Sponsorships are $100.00, and include four (4) tickets for BBQ dinners on Saturday, as well as name recognition on our Sponsor Board and on our
website - www.smokeatthelodge.com.