Crestview, Florida

Hello Pitmaster,

We would like to invite you and your team to our

13th Annual Triple B Festival on March 25, 2017.

We are happy to announce that along with our famous Backyard BBQ Competition

we will be adding the KCBS Pro Team Competition . We are thrilled to continue our

chronicles of Crestview’s biggest event at our Old Spanish Trail Park to better

accommodate our increasing numbers of vendors and competitors.

Get in your applications early to secure your prime space.

Every year we have over 10,000 visitors coming out for delicious food, great live

music and tons of family fun.

We are truly excited about our 2017 event and look forward to seeing you!

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LOCATION FOR THE TRIPLE B FESTIVAL

SPANISH TRAIL PARK

205 STILLWELL BLVD

CRESTVIEW, FLORIDA 32539

Directions to The Old Spanish Trail Park:

I-10 exit 56 take State Road 85 North for three & one half miles to Stillwell Blvd.

Turn right on Stillwell or East for one block.

Vendors, Competitors and visitors continue East on Stillwell to the East entrance to

check in and for parking. GPS: 205 Stillwell Blvd. Crestview, FL 32539

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The 2017 Triple B Festival Pro Competition will be a KCBS sanctioned event. For complete information about rules

and regulations visit the website at www.kcbs.us/pdf/2016_rules.pdf.

Pro Teams will participate in Pork, Ribs, Brisket and Chicken categories on Saturday with prizes and awards.

(Contestants must be at least 18 years of age to participate in the cook-off.)

Grand Champion: $1,500 + Trophy

Reserve Grand Champion: $1,000 + Trophy

Category Winners: 1st Place - $250 2nd Place - $ 200 3rd Place - $150 4th Place - $ 100

Check in- All teams should arrive at The Old Spanish Trail Park at the Check-in Point (205 Stillwell Boulevard,

Crestview, FL 32539) between 08:00am – 4:00pm on Friday, March 24, 2017, and report to any Triple B Committee

member for location assignment. If you need to make arrangements to arrive earlier please contact the Crestview

Chamber at (850) 682-3212. ALL CONTESTANTS MUST BE REGISTERED AND IN PLACE BY 4:00 pm FRIDAY,

March 24, 2017. A MANDATORY Meeting will begin at 5:00pm at the conference room next to the amphitheater. All

Team Captains must attend. Assistants and team cooks are invited to participate.

Meat inspection- Shortly after you have been assigned a cooking location, an event official will be visiting your team.

All meats to be cooked for the competition will be inspected and must be unseasoned, uncooked, and stored in

containers at 40 degrees Fahrenheit or below. Meats that do not pass inspection will not be allowed to be turned in

for judging. No meats will be allowed to leave the site after it has been inspected. No exceptions will be made to

these rules.

Cooked on site- All Competition Meats will be brought to the cooking site raw and unseasoned. The meats should

be in the original packing or the packing labels saved. The official start time for the Triple B Cook-off is 6:00pm on

Friday, March 24, 2017 (upon completion of meat inspection). All cooking, seasoning, and preparing of food must be

done within the confines of their assigned space during contest hours. All entries must be prepared and cooked by

registered teams only.

Conditions- Cooks are to prepare and cook in a sanitary manner. Cooking conditions are subject to inspection by

the 2017 Triple B Committee. Any infractions identified by the committee should be immediately corrected or the

team will be subject for disqualification.

All meats must be maintained at or below 40 degrees Fahrenheit prior to cooking.

All meats must be covered at all times prior to inspection and cooking.

All meats must be cooked to an internal temperature of 140 degrees Fahrenheit.

Sanitary, plastic gloves are required by all cooks while handling food.

Pits/Equipment- Pits allowed at the cook-off can include any commercial or homemade, trailered or un-trailered pit

or smoker used for competitive barbeque. A barbeque pit may include gas or electricity for starting the combustion of

wood or wood products but not to complete cooking. Each team is responsible for providing all necessary equipment

and supplies. The Triple B Committee will not provide any equipment, including extension cords.

KCBS PRO COMPETITION

TIME SCHEDULE,

AWARDS & RULES

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Categories- Judging will be Saturday, March 25, 2017, at the following times:

Chicken

(teams may cook individual pieces) 12:00 pm

Ribs

Loin (baby back) or spare ribs only. No

country style ribs, no chopped, pulled or

slices rib meat loose in entry box

12:30pm

Pork

Shoulder, Boston Butt or Picnic only. Pork

must be cooked as a single piece of meat

1:00 pm Brisket (Beef)

Packer trimmed flats or points 1:30pm

Official time is kept by the head judge and official turn-in time will be held on the turn-in clock on the turn-in table.

We highly recommend for team leaders to synchronize their watch to that clock. Each meat entry will be allowed a

five (5) minute turn in window before and after the hour. No entries will be accepted outside this window.

Absolutely no exceptions.

Presentation- Each entry should include six (6) separate slices or pieces of meat. Meat may be turned in with or

without sauce. Nothing may be added to the turn in box in addition to the meat (such as aluminum foil or sauce

cups). KCBS garnish rules apply.

Judging- The 2017 Triple B BBQ Cook-off will be judged by the blind judging method and KCBS rules. All entries

will be submitted in identical containers that will be provided to each team at the mandatory cooks meeting on Friday,

March 24, 2017. A numerical sticker will be placed on the top of your container to identify your entry when presented

for judging by KCBS officials.

Clean up- At the end of the competition, the assigned cooking site must be cleaned. Teams are responsible for

cleanup of their own site. Teams are expected to collect and dispose of grill debris including grease. Please ensure

that grease and garbage are not left behind in cooking area. Each team will be required to submit a deposit of

$150.00 with their competitor’s application and entry fee. This deposit will be held by the Triple B Committee until the

end of the competition, at which time a committee member will inspect your cook station for cleanliness and return

the deposit to the head cook.

The Following are grounds for disqualification:

1. Evidence of sculpting or marking an entry so as to identify it to judges or staff. 2. The presence of any item in an entry box other than sauced or un-sauced meat. 3. Failure to include six (6) separate and identifiable samples with each entry. 4. The presence of blood or any indication that an entry is not fully cooked. 5. Delivery of an entry after the turn in window. 6. Entry of any meat not properly inspected by a KCBS designated meat inspector.

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The 2017 Triple B Festival will be ruled and regulated by KANSAS CITY BARBEQUE SOCIETY. For complete

information about rules and regulations visit the website at www.kcbs.us/pdf/2016_rules.pdf.

Backyard Teams will participate in Ribs and Chicken categories on Saturday with prizes and awards.

(Contestants must be at least 18 years of age to participate in the cook-off.)

Grand Champion: $ 600 + Trophy

Reserve Grand Champion: $ 500 + Trophy Category Winners: 1st Place - $100

People’s Choice: $300

Check in- All teams should arrive at The Old Spanish Trail Park at the Check-in Point (205 Stillwell Boulevard,

Crestview, FL 32539) between 08:00am – 4:00pm on Friday, March 24, 2017, and report to any Triple B Committee

member for location assignment. If you need to make arrangements to arrive earlier please contact the Crestview

Chamber at (850)682-3212. ALL CONTESTANTS MUST BE REGISTERED AND IN PLACE BY 4:00 pm FRIDAY,

March 24, 2017. A MANDATORY Meeting will begin at 5:00pm at the conference room next to the amphitheater. All

Team Captains must attend. Assistants and team cooks are invited to participate.

Meat inspection- Shortly after you are assigned a cooking location, an event official will be visiting your team. All

meats to be cooked for the competition will be inspected and must be unseasoned, uncooked, and stored in

containers at 40 degrees Fahrenheit or below. Meats that do not pass inspection will not be allowed to be turned in

for judging. No meats will be allowed to leave the site after it has been inspected. No exceptions will be made to

these rules.

Cooked on site- All Competition Meats will be brought to the cooking site raw and unseasoned. The meats should

be in the original packing or the packing labels saved. The official start time for the Triple B Cook-off is 6:00pm on

Friday, March 24, 2017 (upon completion of meat inspection). All cooking, seasoning, and preparing of food must be

done within the confines of their assigned space during contest hours. All entries must be prepared and cooked by

registered teams only.

Conditions- Cooks are to prepare and cook in a sanitary manner. Cooking conditions are subject to inspection by

2017 Triple B Committee. Any infractions identified by the committee should be immediately corrected or the team

will be subject to disqualification.

All meats must be maintained at or below 40 degrees Fahrenheit prior to cooking.

All meats must be covered at all times prior to inspection and cooking.

All meats must be cooked to an internal temperature of 140 degrees Fahrenheit.

Sanitary, plastic gloves are required by all cooks while handling food.

Pits/Equipment- Pits allowed at the cook-off can include any commercial or homemade, trailered or un-trailered pit

or smoker used for competitive barbeque. A barbeque pit may include gas or electricity for starting the combustion of

wood or wood products but not to complete cooking. Each team is responsible for providing all necessary equipment

and supplies. The Triple B Committee will not provide any equipment, including extension cords.

BACKYARD COMPETITION

TIME SCHEDULE,

AWARDS & RULES

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Categories- Judging will be Saturday, March 25, 2017, at the following times:

Chicken (teams may cook individual pieces)

12:00pm

Ribs Loin (baby back) or spare ribs only. No country style ribs, no chopped, pulled or slices rib meat loose in entry box

12:30pm

Official time is kept by the head judge and official turn-in time will be held on the turn-in clock on the turn-in table.

We highly recommend for team leaders to synchronize their watch to that clock. Each meat entry will be allowed a

five (5) minute turn in window before and after the hour. No entries will be accepted outside this window.

Absolutely no exceptions.

Presentation- Each entry should include six (6) separate slices or pieces of meat. Meat may be turned in with or

without sauce. Nothing may be added to the turn in box in addition to the meat (such as aluminum foil or sauce

cups). KCBS garnish rules apply.

Judging- The 2017 Triple B BBQ Cook-off will be judged by the blind judging method and KCBS rules. All entries

will be submitted in identical containers that will be provided to each team at the mandatory cooks meeting on Friday,

March 24, 2017. A numerical sticker will be placed on the top of your container to identify your entry when presented

to judging by event officials.

Clean up- At the end of the competition, the assigned cooking site must be cleaned. Teams are responsible for

cleanup of their own site. Teams are expected to collect and dispose of grill debris including grease. Please ensure

that grease and garbage are not left behind in cooking area. Each team will be required to submit a deposit of

$150.00 with their competitor’s application and entry fee. This deposit will be held by the Triple B Committee until the

end of the competition, at which time a committee member will inspect your cook station for cleanliness and return

the deposit to the head cook.

The Following are grounds for disqualification:

1. Evidence of sculpting or marking an entry so as to identify it to judges or staff.

2. The presence of any item in an entry box other than sauced or un-sauced meat.

3. Failure to include six (6) separate and identifiable samples with each entry.

4. The presence of blood or any indication that an entry is not fully cooked.

5. Delivery of an entry after the turn in window. 6. Entry of any meat not properly inspected by a KCBS designated meat inspector.

People’s Choice- All teams are encouraged to participate in a special People’s Sample Award which offers patrons

the chance to enjoy true competition barbeque. Visitors will be able to purchase People’s Choice tickets at 4 different

locations during the event. Visitors will then turn in the “vote” portion of each ticket to be collected and counted at

4:00pm on March 25, 2017 to determine the 2017 People’s Choice winner. More details will be provided at the

mandatory cooks meeting on Friday, March 24, 2017. We encourage you to participate in this friendly competition.

It has become a tradition that our community thoroughly enjoys.

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KCBS PRO COMPETITION (cooking all 4 meats: chicken, pork ribs, pork & brisket)

ENTRY FEE (before March 15, 2017) includes 16x16 Team Cooking Space

$ 300.00 $

ENTRY FEE (after March 15, 2017) includes 16x16 Team Cooking Space

$ 325.00 $

BBQ VENDING FEE $ 95.00 $

ADDITIONAL TEAM SPACE

1 extra spot (total of 32’) $ 20.00 $

2 extra spots (total of 48’) $ 30.00 $

3 extra spots (total of 64’) $ 40.00 $

TOTAL $

BACKYARD COMPETITION (cooking 2 meats: chicken & ribs)

ENTRY FEE (before March 15, 2017) includes 16x16 Team Cooking Space

$ 150.00 $

ENTRY FEE (after March 15, 2017) includes 16x16 Team Cooking Space

$ 175.00 $

BBQ VENDING FEE $ 95.00 $

PEOPLE’S CHOICE CONTEST (circle one) NO YES

ADDITIONAL TEAM SPACE 1 extra spot (total of 32’) $ 20.00 $

2 extra spots (total of 48’) $ 30.00 $

TOTAL $

TEAM NAME

TEAM LEADER

STREET

CITY, STATE, ZIP CODE

WORK & CELL PHONE

EMAIL

KCBS Team # (for KCBS Competitors ONLY)

13th

Annual Triple B 2017

TEAM REGISTRATION

CONTINUE REGISTRATION ON PAGE 8+9

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PAYMENT MUST ACCOMPANY COMPLETED APPLICATION Checks: Please make payable to: Crestview Area Chamber of Commerce

Total Fees Due: $

Cash: $

Check #:

Credit Card #:

Expiration Date:

Mail in COMPLETE ENTRY FORM (Page 7, 8 &9), entry fee, $150 Deposit Check and a certificate of insurance showing a minimum of $1,000,000 liability coverage naming Crestview Area Chamber of Commerce as additional insured to: Crestview Area Chamber of Commerce 1447 Commerce Drive Crestview, FL 32539

Your registration entry WILL NOT BE PROCESSED until we receive your certificate of insurance and your payment in full. You will receive an email acknowledgment that your registration has been processed.

Agreement: It is the cook team’s responsibility to make sure that it is compliant with current KCBS rules

and regulations at the time of the competition. I HAVE READ THE DESCRIPTION OF THE RULES AND I AGREE TO ABIDE BY ITS TERMS.

Date and Signature of Team Leader:

Release/ Waiver of Liability: In consideration of you accepting this entry, I, the undersigned intend to be legally bound, hereby for myself, my heirs, executors, and administrators, waive and release any and all rights and claims for the damage I may have against the Crestview Area Chamber of Commerce, their agents, successors, sponsors, and assigns for any and all injuries suffered by myself, my team, or my guests in this event. Further, I hereby grant full permission to the local newspapers, Crestview Area Chamber of Commerce, and any agents authorized by them to use any photographs, videotapes, motion pictures, recordings or any other record of this event for any legitimate purpose. I have read the Waiver of Liability and answered all questions correctly to the best of my knowledge. I will also adhere to all requirements.

IMPORTANT INFORMATION- PLEASE READ

An accepted application is a commitment to show. Applications, product description/photo

and a certificate of insurance showing a minimum of $1,000,000 liability coverage naming

Crestview Area Chamber of Commerce as additional insured must be received no later than

March 20, 2017. Registration fees are non-refundable. Please review, initial and submit the rules &

regulations on the back page with the application, as some have changed from previous years.

Date and Signature of Team Leader:

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Team Name:

Team Leader Name:

Team Leader Phone Number:

PARKING

We can provide parking for personal vehicles and support trucks on event site. We do not allow personal

vehicles to be parked in the vendor area.

Power *Please bring a 100 foot heavy duty all weather extension cord

Water Water is available on site, but not at all booth locations.

Water required Yes No

Access to Water needed (Please bring containers to transport water to your area.)

Yes No

Connection to running Water (Please bring a 100 foot water hose and a splitter or Y connection.)

Yes No

Electricity

Vendors must supply a 100’ heavy duty all weather extension cord; max. 20 Amps- Anything over 20

Amps must provide your own generator.

120 Volts__ 5 Amps___

15 Amps___ 20 Amps___

I have a truck/ vehicle I need to park Yes: No:

Description/ Size