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Team Information
Registration | Rules | Judging | Schedule | Prizes | Additional Information | Location, Maps & Parking | Hotels | 2011 Teams
Registration Information 2011
Team Registration is Now Closed
2011 BBQ On The Bow Festival, " The Alberta Championships " is now FULL - but please contact debwong@telus.net to be added to the wait list.
Mailing Address:
- Richard Fafara
- 2014 7 Ave. NW,
- Calgary, AB T2N 0Z6
- Fax: (403) 284 - 1461
- Phone: (403) 284 - 1417
- e-mail: cpt_grill@shaw.ca
OR contact:
- Debra Wong - Executive Producer,
- Fax: ( 403) 244-4989
- Phone: (403) 228 - 5039
- e-mail: debwong@telus.net
Rules
BBQ on the Bow follows the rules established by Pacific Northwest BBQ Association, (PNWBA). Please review and be familiar with these rules before you arrive. Check www.pnwba.com for the current rules.
Judging
It's all in the technique. Talented teams of cooks from Canada and the U.S. will vie for the title of "Alberta Champion". Who can cook the best ribs, pork butt, brisket or poultry over slow burning wood or charcoal? Our judges will put their taste buds to the test. The following times have been designated for judging of the various categories of BBQ:
| Categories: | Judging Times: |
| BBQ Sauce Competition | 3:00 PM Saturday |
| Chef's Challenge | 4:00 PM Saturday |
| Pork Butt | 12:00 Noon Sunday |
| Beef Brisket | 1:00 PM Sunday |
| Chicken | 2:00 PM Sunday |
| Pork Ribs | 3:00 PM Sunday |
| BBQ Awards Presentation | 5:30 PM Sunday |
Judging Criteria:
- Each category in the team competition is judged by a team of 6 judges.
- Criteria are taste, tenderness / texture and appearance.
- Points are awarded for each category entered; the team with the highest accumulated points will become "Alberta Grand Champion".
- All cooking must be done on charcoal, wood or wood pellet barbecues (also called 'Smokers' or 'Pits').
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Team Schedule
Saturday, September 3:
Sunday, September 4:
- 10:00 AM - Entertainment begins
- 12:00 Noon - Pork Butt Judging
- 1:00 PM - Beef Brisket Judging
- 2:00 PM - Chicken Judging
- 3:00 PM - Pork Ribs Judging
- 3:00 PM - Entertainment at the Main Stage
- 5:30 PM - BBQ Awards Presentation located at the Main Stage
- 6:00 PM - Begin Load out after Awards
2011 BBQ on the Bow Cash & Prizes: NOW $10,200.00
- Grand Champion: NOW $2,000 Trophy and presentation of Grand Champion Trophy plus - 2 Nights at TINHORN CREEK VINEYARDS, Oliver, BC
- Reserve Champion: NOW $1,000 Trophy and presentation of Dougall Cup
- Third Overall: $500 & Trophy
- Fourth Overall: NOW $300 & Trophy
- Individual Categories: : NOW 1st $500 & Trophy, 2nd - 6th Ribbons, NOW ($200, $100, $50, $50, $50)
- BBQ Sauce: 1st Big Rock Plaque, 2nd -6th Ribbons and Prizes
- Chef's Challenge: 1st $400 & Trophy Cup, 2nd-6th Ribbons ($75, $50, $25, $25, $25)
Additional Information
- Out of town teams - please let us know your estimated time of arrival on your form.
- We can place rigs and some teams on site Friday ( 4:00 PM or so).
- Site Management will show all teams to their spot upon arrival.
- We provide a limited amount of 1/3 shared City Tent space, 2 worktables only, 2 chairs, power outlet, shared triple basin wash sink. Kindly do not take additional tables or chairs from other competitors spots or festival tents.
- It is mandatory to bring ground cover, metal sheets, oven liners or plywood to go under your BBQ's & lids to protect the City paving surface blocks from damage done by grease and charcoal.
- Optional - 1 ONLY 10 x 10 tent allowed. All tents must be coded with a fire retardant label sewn directly into the tent. All tents must be weighted down with sandbags or concrete blocks. Please note that the City Building Inspectors will be on site to inspect.
- PNWBA and Calgary Health Services recommend bringing your own Hand Wash Station – see PNWBA Instructions for Cooks and or Calgary Health Services site.
- Please bring fire extinguisher, meat thermometer, 2 plastic garbage cans with lots of bags, grease bucket, small plastic wash basin, disposable gloves, bleach solution, charcoal, broom and degreaser.
- Please strip plastic off tables, kick-down & stack your tables at end of event. Bag your garbage and take it to designated Garbage Area. Your help is appreciated if you don't do it we have to.
Site Damage: This is a City Plaza and we need to respect it as such. Hot Coal and Grease containers will be available in designated area on site. Please note where they are located. Let's protect the City paving stone from grease stains and damage. Sweep any charcoal and degrease any spots from around your area before you leave the site.
Cleanliness: Please conserve water - do not leave the taps running when washing up. Please keep sink areas clean. Remember we want to give our spectators a good impression--keep your areas neat and tidy. The Health Department will be on site. A limited number of shared triple sinks with hot & cold running water will be located near your site. Grey water containers will be in place. Please do not throw grease directly into the sinks or grey water tanks. Wipe your pans out with paper towels, first.
Crowd Control: We will again rope off your area to give you some breathing room from interested spectators. Ask them politely to respect your space and stay on the other side of the tape. Due to Health Dept. restrictions we ask you not to give out samples to the public.
Alcohol: Not allowed on site (several pubs nearby). Please note: Excessive noise and/or rowdy behavior will result in BBQ on the Bow competition disqualification, subject to a decision rendered by the BBQ on the Bow Society Board.
Meat Inspection: NO preparation allowed. Meat will be inspected upon arrival. Please note that there is NO refrigeration on-site for competitors usage.
Containers: We use a double blind system by bar code. Containers are 9x9 (FST-2A) and will be supplied at Head Cooks Meeting.
Load-out:
- Please be patient. Ensure your site is swept, garbage bagged and taken to designated Garbage Area.
- You will not be able to move your vehicle onto the site until the stage performance has ended.
- Site crew will let you know when you can bring your vehicle on site for load-out.
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Location, Maps & Parking
The Barbeque On The Bow Festival is located at Eau Claire Festival Market Plaza between the Sheraton Hotel, YMCA, Eau Claire Market and between the bridge to Princes Island Park.
General Site Information:
- This area is high pedestrian traffic.
- No cars or trucks will be allowed to park on site - except to load in and out.
- Please be respectful to our site crew and security personal should they ask you to move your vehicle.
- Lots of restaurants surround the site & public washrooms.
Maps:
Parking:
- Parking is available around the Eau Claire Festival Market site at both parking meters and a variety of paid parking lots within easy walking distance from the competition site.
- Free street parking after 6:00 on Saturday night and all day Sunday.
- No Vehicles will be allowed to park on site overnight or for any extended length of time, except to load in and out.
Access to the competition site:
- Enter site from 2nd Avenue, between the Sheraton Hotel and the Barley Mill SW or East End of Barclay Parade Rd.
- Drive onto the site and unload in front of your team spot.
- There will be site manager or check-in person to direct you.
- Proceed slowly and carefully, unload and immediately move your vehicle to the street or surrounding parking lots.
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Best Breakfast Spots: Ask any of them and they will make your breakfast to go.
- 1886 Restaurant on Barclay Parade - for great eggs & coffee.
- YMCA off the Plaza
- Sheraton Suites Hotel
- Eau Claire Market - food court kiosks
Hotels
The Sheraton Suites Calgary Eau Claire and International Hotel Suites is available for competitors. If you want a room, be sure to advise reservations that you are a BBQ ON THE BOW competitor. Book NOW as rooms have limited availability and deadline dates.
Sheraton Suites Calgary - Eau Claire
International Hotel Suites Calgary
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