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Registration | Rules | Judging | Schedule | Prizes | Additional Information | Location, Maps & Parking | Hotels | 2009 Teams

Space is limited. Register early to reserve your spot. Please print and complete the registration form. Please make check payable to BBQ on the Bow Society.

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

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.

If you are competing in the BBQ Sauce Competition, rules can be found here.

It's all in the technique. Talented teams of chefs 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:

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').

Judging Committee 2009:

• Mike Johnson
• Sharma Christie
• Debra Wong

Table Captains:

• Ken & Brenda Black
• Jackie & Mayben Amos
• Kathy Richardier
• Tom Christie

2009 Saturday Judges List: BBQ Sauce & Chef’s Choice

2009 Sunday Judges List: Main Comp - 4 Meats

* indicates BBQ On The Bow Judging Certification

Please be sure to check on a regular basis as this list will be updated as BBQ Judges are added. Please click here for a list of 2008 judges.

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Saturday, September 5:

11:00 to 5:00 PM	Team move-in and set-up
1:00 PM	Head Cooks Meeting	Located in the judging tent
3:00 PM	BBQ Sauce Competition (Click Here For Rules)	Sponsored by Canadian Club Whiskey
4:00 PM	Chef's Choice	Sponsored by Barbecues Galore

Sunday, September 6:

• 11:00 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
• 4:30 PM - BBQ Awards Presentation located at the Main Stage
• 5:30 PM - Begin Load out.

2009 BBQ on the Bow Cash Prizes:

• Grand Champion: $1,250 & Grand Champion Trophy
• Reserve Champion: $900
• Third Overall: $500
• Fourth Overall: $250
• Individual Categories (1st, 2nd & 3rd): $200, $100, $50
• Chef's Choice (1st, 2nd & 3rd): $100, $50, $30
• BBQ Sauce (Hand crafted plaque created by Mike Johnson)
• Top Canadian Team: Dougall Cup Trophy

Additional Information

• Out of Calgary teams - please let us know your estimated time of arrival
• The Site Management Team will show all teams to your spot upon arrival.
• We provide a limited amount of shared tent space, 2 worktables, 2 chairs, power outlet, hand wash sink.
• If you have your own 10x10 tent and want your own space - please let us know.
• Please bring extension cords, drinking water, flashlight, fire extinguisher, plastic tarps, rope, plastic grease buckets, plastic wash basins, paper towels, broom etc.
• Please bring your own Charcoal - sample charcoal might be available but best you bring and use what you are more familiar with.
• It is mandatory to bring metal sheets, oven sheets or plywood, broom and degreaser to go under your BBQ's & lids to protect the City paving surface blocks from damage done by grease and charcoal.

Site Damage: This is a City Plaza and we need to respect it as such. Hot Coal and Grease containers will be available on site. Make sure you have metal sheets, oven sheets or plywood under your units & lids to protect the paving blocks from damage by grease etc. Bag your garbage and sweep any charcoal up from your area before you leave site. Bring a broom and degreaser.

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. Hot water and sinks are available for hand washing only. If you plan to wash dirty pans, etc. please bring a container to wash them in. Grey water containers will be in place. As noted above hot coal barrels and grease containers will be available on site - please note where they are located.

Stripping and stacking of tables and general clean up of your area after you have packed up would be appreciated. - if you don't do it we have to.

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. Turn In: At Judges tent with 5 minute leeway. Provide samples for 6 judges. Remember to take the duplicate ticket from the bottom!

Containers: We use a double blind system with duplicate tickets on the bottom of containers. Containers are 9x9 (FST-2A) and will be supplied at Head Cooks Meeting.

Chef's Choice:

• Can be anything except ground beef or shellfish.
• Any type of garnish, vegetable or fruit may be used for appearance.
• Competitors will be allowed to use their own plates, platters and or planks.
• Don't forget to pick-up your dish after the competition.

Load-out:

• Please be patient. Ensure your site is cleaned-up and garbage bagged.
• You will not be able to move your vehicle off 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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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:

• BBQ on the Bow pdf version Map Sources: Vladimir Andreev
• MSN Maps showing our 2009 BBQ on the Bow Site

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.

Sheraton Suites Calgary - Eau Claire

• 255 Barclay Parade S.W.
• Phone: 403-517-6600
• Toll-free: 1-888-784-8370
• E-mail:reservations@sheratonsuites.com
• Rate: $159.00 per night Book Now
• Booking Number: BBQ On The Bow

International Hotel Suites Calgary

• 220 4th Avenue SW
• Reservations: 403-290-7873
• Toll-free: 1-800-661-8627
• Hotel Direct: 403-265-9600
• Rate: $169.00 per night Book Now
• Booking Number: EVENT
• Book Online: http://reservations.ihotelier.com/istay.cfm?hotelid=12256&rateplanid=283427

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Hope you all have a great time at the 2009 event!!
For more information on entering a team please contact Debra Wong - Coordinator at (403) 228 - 5039 or e-mail: debwong@telus.net.