Professional Competitors

ONLINE REGISTRATION IS OPEN!

REGISTER FOR THE PROFESSIONAL COMPETITION

 

River Grill Before the Big Chill is not your average KCBS sanctioned barbecue contest! Located in downtown Cincinnati, Sawyer Point and Yeatman's Cove makes up a portion of the 2 1/2 mile stretch of park land along the Ohio River. Walking distance to wonderful hotels, amazing restaurants, and fantastic entertainment, this is one competition that you do not want to miss!

Professional Application for KCBS Sanctioned River Grill Before the Big Chill Competition.

GPS Coordinates for Competitors Arrival:
Lat: 39 6' 3.96" / Long: -84 30' 1.4826"

Overall
Chicken
Pork Ribs
Pork Butt
Beef Brisket

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2015 PROFESSIONAL AWARDS
PRIZE LEVELCASH VALUE
Grand$6,000
Reserve$3,000
3rd$1,500
4th$500
5th$250
6th$100
7th$100
8th$100
9th$100
10th$100
TOTAL$11,750

2015 KCBS CATEGORIES
Professionals 1TH 2ND 3RD 4TH 5TH 6TH-10TH
CHICKEN $500 $400 $300 $200 $100 $50
PORK RIBS $500 $400 $300 $200 $100 $50
PORK BUTT $500 $400 $300 $200 $100 $50
BEEF BRISKET $500 $400 $300 $200 $100 $50
TOTAL $2,000 $1,600 $1,200 $800 $400 $1000
TOTAL = $7,000

Curious to know which Professional teams signed up in 2015? Check them out…

Professional Team Name

Smokin' 4 Play BBQ
Qubed
Smokin' Irish
Historic BBQ
Farmers Retreat Smokin Barbque
Bubba Grills
Ohio's Shut the Front Door
JMB BBQ
Extra Mile BBQ
Saucy Swine-O's
Blue Dog BBQ
Sweets & Meats BBQ
Dino Boner BBQ
BIG "E" BBQ
Papa Wood BBQ
Bark Brothers BBQ
Bluegrass Smokers
D'vine Swine
Big Dogg BBQ
Slippery Pete's BBQ
jon jon's BBQ
Big JT's Smokin BBQ
Legends of Smoke-Team Red Arrow
WEQ4U
Louisville Branded BBQ
Firehouse Smokers TN
Retired & Rubbin' It
Hog Heaven 2.0
Thunder Butt
JAMBRIE SMOKE BBQ
Meat Misters
Buckeye BBQ Troy Ohio
Rhode Hog BBQ
ole country porkers
Bark BBQ
Smokin Pigs Ash BBQ
Hogfathers
Soggy Bottom Smokers
Smokin Cats
Meat@Slim's
The Algood Bar-B-Q Pit Crew
theslabs.com
Velvet Smoke BBQ
Competition Blends BBQ Team
Bankin Baby BBQ
HogaholicsBBQ

SUGGESTED FOOD & SAFETY GUIDELINES FOR COMPETITORS

Water

All food service operations that prepare or portion food on the premise should provide an adequate supply of potable water for purposes of cleaning and employee hand washing.  Municipal connections, holding tanks or portable containers are accepted means to provide an adequate supply.

 
Fire Safety

Fire safety code requires a fully charged and operable 40 B.C. portable fire extinguisher inside your Cook’s area.

 
Personnel

Employees must use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling RTE food.  All personnel must wash hands prior to beginning work, when returning to work after any break in food prep activities, when putting on or changing gloves, or any time their hands become soiled.

 
Suggested Items:
  • Sanitizer or properly diluted, unscented bleach may be used
  • Probe thermometer
  • Hair restraints
  • Portable water supply/soap and single service towels
  • Adequate equipment and facilities to maintain food at proper temperatures
  • Properly tagged and sized portable fire extinguisher *
 
To Prevent Food borne Illness:
  • Obtain foods from an approved source Wash hands thoroughly before handling food, single service items and clean equipment and utensils
  • Maintain hot foods at temperatures of 135 degrees Fahrenheit or above
  • Maintain cold foods at temperatures of 41 degrees Fahrenheit or below
  • Cook pork to a minimum temperature of 145 degrees Fahrenheit for at least 15 seconds
  • Cook chicken and other poultry to a minimum temperature of 165 degrees for at least 15 seconds
  • Reheat cooked foods to a minimum temperature of 165 degrees within two hours for hot holding
  • Check food temperatures frequently with a probe type thermometer
  • Heat food quickly and cool foods rapidly
  • Keep raw and cooked food separated
  • Use single service articles whenever possible
  • Keep foods covered and protected from dust, dirt, insects, vermin and human cross contamination
  • Do not store food directly in contact with ice used for beverages
  • Store all food products and equipment at least six inches off the ground
  • When in doubt, throw it out

 

This lists and guidelines are not totally comprehensive, strict adherence will insure that the 2015 River Grill before the Big Chill competition is handled professionally and safely.  Your cooperation and attention to detail will greatly enhance our opportunity for a successful and safe event. The City of Cincinnati and the Cincinnati Board of Park Commissioners are in no way responsible for contaminated or improperly prepared food.

 

 

PROFESSIONAL COMPETITION EVENT RULES

Event Rules and Regulations for Professional Competitors

Event Rules and Regulations for Professional Competitors
Vendors

Any food, drinks or other items to be sold or dispensed at River Grill before the Big Chill must be approved prior to the event.  Please submit your list of items to be sold to Kelly Carr at KELLY.CARR@CINCINNATI-OH.GOV or by phone at (513) 352-6184 for approval by June 30, 2015.  River Grill organizers reserve the right to refuse vending privileges.  Carbonated beverages, alcoholic beverages and water are sold exclusively by River Grill organizers. 

UNDER NO CIRCUMSTANCES ARE CARBONATED BEVERAGES, WATER OR ALCOHOLIC BEVERAGES TO BE DISTRIBUTED (GIVEN AWAY OR SOLD) TO THE GENERAL PUBLIC BY COMPETITORS.

 
Vehicles

Professional Competitors

All team member vehicles that do not fit in the team space must be off the ground on Friday, October 9, 2015 by 3:00 p.m.  Load in is possible on the morning of Saturday October 10th up until 11:00 am. After that time, no vehicles will be allowed back on the event grounds until after the awards ceremony has been completed on Saturday, October 10, 2015. The awards ceremony begins at 5:00 pm on October 10th.  Vehicles are not permitted on the grass.

 
Signage

In consideration of our event sponsors, we require that teams display only one sign of team or corporate logo identification no larger than 2’ X 5’ and no higher than eight feel off the ground.  Teams not identifying corporate sponsorship may have larger signs than specified, but no higher than eight feet off the ground.  No inflatable bottles or large balloons are allowed on Cook team sites. The River Grill organizers reserve the right to make the final determination of what is acceptable on all signage.

 
Arrival and Check In

Upon arrival check- in will be on Butler Street off of Pete Rose Way. You will receive your space assignment and hospitality package there. The main entrance to the venue will be closed for this event. You may set up any time after 8:00 a.m. on Thursday, October 8, 2015.

 
Cooks Meeting **This is a mandatory meeting**

Cooks meeting will be held on Friday, October 9, 2015 at 4:00 p.m. at the event site. Final instructions for submitting samples for judging, time schedules and food containers will be provided at this mandatory meeting.

 
Competition Meat Inspection

Meat inspection will be available from 8:00 a.m. to 3:00 p.m. on Friday, October 9, 2015. Uncooked meat must be kept below 40 degrees. A cooler with ice is acceptable. Cooked food must be kept at or above 140 degrees in a covered container. Please note that you will be checked periodically for compliance.

 
Supplies

Each contestant shall supply all of his/her own meat, cooking ingredients, individual cooking devices, utensils, preparation tables, fire extinguishers, etc.  Please note provided for you is a regulation cooking area, electricity and water (on site, but not to every space).  All competitors must adhere to all electrical, fire, food safety, and other codes and rules set forth by the organizers of River Grill or other legal entities.

 
Team Name and Conduct

Each team must submit an official team name that cannot be changed.  In case of duplicate names, the earliest postmarked shall prevail.  A cook team shall consist of a chief cook and as many as three (3) assistants.  The committee expects that good taste will be used – not only in your cooking, but in your area as well.    We strive for a family atmosphere where each team attending can have an enjoyable time.  

**The Chief Cook is responsible for the conduct of his/her team and guests**

 
Reasons for disqualification/disciplinary action:
  • Excessive use of alcoholic beverages
  • Use of controlled substances
  • Foul, abusive or unacceptable language
  • Excessive noise generated from speakers or public address systems
  • Use of prohibited motorized vehicles (prohibited vehicles include:  personal golf carts, scooters, ATV’s four-wheelers, motorized coolers, etc).
  • Failure to adhere to instruction or direction from River Grill organizers
 
Space Requirements

Due to limited space, the size of each cooking area will be 20’ X 30’.  Contestants must stay within the boundaries of their allocated area. For example, do not erect a 20’ X 30’ tent if the tent ropes would not be within your area.  River Grill organizers will maintain strict control. Please keep in mind that we will have a limited amount of space for RV’s.  All equipment, including the RV, must   fit inside your 15’ X 50’ space.  River Grill organizers will not be able to accommodate you if you exceed your space allotment on all sides.  Arrival on Thursday, October 8, 2015 is encouraged for large RV’s or large pieces of cooking equipment.  Please note on your application if you need RV parking in the RV lot.  Be advised that tents exceeding 400 sq ft. in size require a tent permit from the City of Cincinnati.

 
Tear Down

You may not tear down until after the Awards Ceremony has been completed on Saturday, October 10, 2015.  Teams must vacate the event venue by 9:00 a.m. on Monday, October 12, 2015.

 
Electric

Each team will be provided one outlet with 20 amp service.  An identification tag will be attached to your electrical cord and must stay on for the duration of the event.  Those requiring more than 20 amp service must notify Kelly Carr at (513) 352-6184 or by email at KELLY.CARR@CINCINNATI-OH.GOV  upon application to the competition.  There will be an additional charge to supply service greater than 20 amps.  It is your responsibility to notify the contest organizer when you submit your application.  If you arrive at the event with electric needs greater than 20 amps, River Grill organizers will not be able to accommodate your electric needs.

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River Grill before the Big Chill organizers reserves the right to make additional rules as the situation warrants.  All decisions of the River Grill organizers are final.  Violations of River Grill rules and regulations may result in disqualification and expulsion from the grounds and/or disqualification from future participation.

 

KCBS RULES AND REGULATIONS

BEST BOOTH

BEST BOOTH
What Is the Best Booth Contest?

The Best Booth Contest is in addition to the BBQ competition. It is an optional and voluntary contest that is not part of the overall scoring for either the Professional or Backyard BBQ competition.

For this contest, BBQ Teams are encouraged to dress up their booth displaying their creativity and imagination while showcasing their BBQ skills. This is a unique opportunity to showcase what makes your team special.

The Best Booth Contest Judges will visit the BBQ teams on Friday, October 9, 2015 beginning at 7 pm to judge the booth for design, creativity & hospitality. Please keep in mind that this is a family oriented event and decorations should be appropriate for all ages.

 

AWARDS
1st
BEST BOOTH2nd3rd
Professional$150$100Pendant
Backyard$100$50Pendant
Total$250$150
Total = $400

 

BEST BOOTH CONTEST RULES

Entry Fee: FREE! All BBQ teams are considered entrants. Each space will be judged on Friday, October 9, 2015 beginning at 7 pm

Judges: Three Judges, specifically focused on the best Booth Contest (not the food), will visit each BBQ team booth for no longer than ten minutes to score the space.

Judging: Team spaces will be rated for creativity in design and décor, cleanliness and neatness. In addition, the judges will consider the hospitality that was shown. Your hospitality may include brief presentations of your cooker/grill and your unique cooking process.

BEST BOOTH

What Is the Best Booth Contest?

The Best Booth Contest is in addition to the BBQ competition. It is an optional and voluntary contest that is not part of the overall scoring for either the Professional or Backyard BBQ competition.

For this contest, BBQ Teams are encouraged to dress up their booth displaying their creativity and imagination while showcasing their BBQ skills. This is a unique opportunity to showcase what makes your team special.

The Best Booth Contest Judges will visit the BBQ teams on Friday, October 9, 2015 beginning at 7 pm to judge the booth for design, creativity & hospitality. Please keep in mind that this is a family oriented event and decorations should be appropriate for all ages.

AWARDS
1st
BEST BOOTH2nd3rd
Professional$150$100Pendant
Backyard$100$50Pendant
Total$250$150
Total = $400
BEST BOOTH CONTEST RULES

Entry Fee: FREE! All BBQ teams are considered entrants. Each space will be judged on Friday, October 9, 2015 beginning at 7 pm

Judges: Three Judges, specifically focused on the best Booth Contest (not the food), will visit each BBQ team booth for no longer than ten minutes to score the space.

Judging: Team spaces will be rated for creativity in design and décor, cleanliness and neatness. In addition, the judges will consider the hospitality that was shown. Your hospitality may include brief presentations of your cooker/grill and your unique cooking process.