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BBQ Blues & Brews Sat, Nov 9th 2024 12-4pm

November 9, 2024 12:00 PM - 4:00 PM (EST)

Description

Southwestern Wake County's biggest BBQ, Blues and Brews Festival of the year is coming to Downtown Fuquay-Varina!

November 9, 2024

12-4pm

Varina Parking Lot- 801 Durham St

Located in Varina's historic downtown


Join us for an amazing day in Varina’s Downtown. Sample and judge BBQ from the region’s top pitmasters, enjoy live blues music, and sip on locally brewed craft beverages. You'll also have the chance to explore local businesses, meet talented artisans at our vendor’s market, and connect with community groups. This family-friendly event has something for everyone. Join us in the fun for BBQ, Blues & Brews 2024!

Due to the crowds and loud music, this is not an event that pets will enjoy, so please leave them in the comfort of home. Stay tuned for Ticket Sales, Save the Date for now or register your BBQ cook team today to take advantage of early bird pricing. This event is rain or shine.

Time

12:00-4:00 PM

Pricing

BBQ Cook Team

  • 20 x 20 $175
  • 20 x 40 $250

Event sponsorship packages available


Contact Information

Fuquay-Varina Downtown Association
Name: Justin Crawford
Email: justin@fuquay-varinadowntown.com

Registration Options

BBQ, Blues & Brews Fundraising Event Overview

This festival is held in the historic Varina downtown district and is an event that features things people LOVE about North Carolina...BBQ, Blues Music and Craft Beer!! This fundraising event is a friendly, competitive, delicious BBQ Cook-Off. Guests are encouraged to visit all contest zones to sample delicious BBQ, savor a unique selection of Fuquay-Varina's craft beers and enjoy a variety of blues music. 

VENDOR REGISTRATION: Register to become an artisan vender here 2024 BBQ, Blues, & Brews Vendor Application (jotform.com)  

We have limited spaces available for food truck vendors. If you are interested, please contact us at Christy@fuquay-varinadowntown.com 

EVENT SPONSORSHIP: By sponsoring this event, you contribute to the success of Fuquay-Varina Downtown Association (FVDA) initiatives as well as help us to create a great event for our community, attracting residents and visitors alike. This event is not only a local favorite but also a cornerstone of our efforts to enhance and promote the vibrancy of our historic downtowns. Please scroll down for Sponsorship options.

BBQ COOK TEAM REGISTRATION AND INFORMATION:  The BBQ Cook-Off is designed to be easy, laid back, fun and PROFITABLE for contestants as they compete for bragging rights and Prize Money. This contest is NOT a KCBS sanctioned event. Winners are chosen through a “blind judging” by a panel of 3-5 independent judges. *Remember…this is a fundraising, non-sanctioned event. It is meant to be FUN! Friendly competition is good but we hope you’ll just relax and have a good time meeting a lot of NC BBQ lovers! 

Application:

Deadline- Oct 21, 2024 

***If your team registers by September 2, 2024 you'll enjoy Early Bird Pricing!!!***

Cook Team Spaces:

20 x 20 - $175

20 x 40 - $250

Spaces are assigned on a first-come, first-served basis. There is no power available to cook sites, but portable generators are allowed.

Tent is required to cover food service table.

Payment is non-refundable and can be made via credit card at time of registration.

Arrival & Set Up:

1. Teams must arrive and check-in on Friday, Nov 8th between 3:00 PM– 6:00 PM; to complete set- up by 8:00 PM. You may start cooking on Friday after you check-in. Check-in location TBD

2. Each team will receive a clam-shell Styrofoam container to submit your BBQ to the judges on the morning of judging.

3. Team Meeting: We will review the rules & instructions for contest with each team the evening of registration.

Please send AT LEAST one team member for a team meeting Friday at 6:15pm. Location for meeting to be sent out at a later date. Teams will be disqualified if you do not have a representative at the Team Meeting.

COOK-OFF CATEGORY:  BBQ Pork

  • Boston Butts and Whole Hog
  • Meat must be cooked on-site from a raw state. Teams may cook with any type of wood, charcoal, or butane/propane. No holes or fire pits may be dug. Each team is to provide a fire extinguisher and keep cooking sources away from building structures.
  • Meat may be sauced or not sauced when cooking – this is entirely up to the contestant. Sauces should be home-made and not commercial. Sauces are NOT a category that is judged in this event.

CONTESTANT RESPONSIBILITY:

  • Teams are to provide their own meat for the contest. 10 – 10lb Boston Butts or 1 – 150lb whole hog.
  • Teams are to provide their own fire extinguisher, fire-rated tent, cooking devices, tables, chairs, utensils, etc.
  • There will be a limited water supply on-site, therefore, Teams should bring their own water supply to insure adequate amount needed, including a bucket of chlorinated water for sterilization.
  • Teams must read and abide by all NC health department regulations as set forth in RULES GOVERNING THE FOOD PROTECTION AND SANITATION OF FOOD ESTABLISHMENTS 15A NCAC 18A .2600 Specifically, Temporary Food Establishment Rules .2665 to .2669.  https://ehs.ncpublichealth.com/docs/rules/294306-26-2600.pdf
  • PRIOR to cooking – Meat must be maintained at 40o F or less. AFTER cooking, Meat must be maintained at 140o F or above OR cooked meat can be cooled as follows: Within 2 hours from 140o F to 70o F and within 4 hours from 70o F to 41o F or less. Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that meat reaches a temperature of at least 165o F for a minimum of 15 seconds.
  • Use a bleach/water rinse (one cap/gallon of water) to sanitize work area. Cook Teams are required to provide a separate container for washing, rinsing and sanitizing of utensils.
  • NO SMOKING while handling the meat. Shirt & Shoes are required.
  • Teams are not allowed to sell anything.
  • Teams are required to punch a “Tasting” ticket PRIOR to serving a “TASTING” portion – approx. 2oz. to the attendee. **The smaller the portion, the LONGER you stay in the contest!
  • Teams may serve the BBQ chopped or pulled.
  • Event starts at 12:00 PM on Saturday. All servings must be ready, fresh and hot at that time. Event ends at 4:00PM.
  • All contestants must stay until the end of the event. No early departures are permitted.
  • Teams will abide by the following rules: No nudity, vulgarity, or drunkenness will be allowed or tolerated. Security will be patrolling the event. No fireworks. No loud music from Friday 11PM to Saturday 8AM nor from Saturday 12PM – 4PM as to avoid interfering with bands engaged by the event sponsors. Any offensive conduct will be grounds for disqualification from the event and expulsion from the contest area.
  • FVDA will sell “Tasting” tickets to the general public.  
  • ALL Cook Teams must CHECK OUT with FVDA before leaving the property and all OIL/GREASE must be properly disposed of by the rules set in your Cook Team Packet.

Team’s Serving Instructions:

  • Cook Teams MUST PUNCH a Tasting ticket for EVERY serving they provide!!  
    • NO TICKET, NO PUNCH= NO BBQ!!  
  • Cook Teams will serve a Taste of their BBQ in a 2 oz. cup provided by FVDA
  • Do NOT serve more than a 2oz. serving!! To do so costs FVDA fundraising money AND you’re out of the People’s Choice contest EARLY! 

FVDA RESPONSIBILITY:

  • FVDA will provide the Ticket sales for “Tasting” tickets
  • FVDA will provide an adequate supply of the following items to each Team for serving:
  • Clam Shell for judge tasting, 2 oz. cups, Forks, Napkins
  • FVDA will provide a Team Sign for your serving table.
  • FVDA will provide portable safety work light in the cook zone.
  • FVDA will provide porta-johns and hand-washing station in the cook zone
  • FVDA will promote the event and the contestants on their website, Facebook, and through Press Releases to media outlets
  • FVDA will provide a location to collect USED OIL

BLIND JUDGING:

  • There will be 3-5 judges
  • Prize Money:  1st Place: $1000   2nd Place: $500   3rd Place: $300
  • People’s Choice Award: Will be determined by the number of votes each team received. Each Tasting Ticket sold is a Vote for People's Choice, write in area on the back to vote for their favorite BBQ.  Voting boxes will be placed throughout the event.  FVDA volunteers will collect the voting boxes and count each box to determine the highest # of votes to declare the People's Choice Winner.
  • Judging will take place on Saturday, beginning at 12:30 at a location specified in your Arrival packet.
  • Teams will be given a specific time window to submit their entry (in the container provided that morning) to the judges as part of their Arrival & Set-up Instructions
  • Meats may be sauced while cooking but may NOT be added directly to the meat in the container. No side sauces. Place approx. 10 ounces in your pre-numbered container for judging to avoid excess waste.
  • Boxes may be “dressed” or “undressed” – your choice.
  • The public will vote for People’s Choice through-out the event starting at 12:00 PM. 
  • ALL Winners will be announced at 3:45pm at the Stage.

THANK YOU FOR YOUR PARTICIPATION AND SUPPORT!

About Fuquay-Varina Downtown Association:

FVDA is a non-profit association responsible for supporting the downtown districts in Fuquay-Varina. Downtown is where folks experience the character of the community and realize it is the heart of our town. Our program is funded through your donations! Thank you for helping bring another fun event to the community!

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