3/30/24

4 Category NEBS Classic (Entry Fee:$200)
Sausage Fatty, Anything Spam, Taco, Anything Salmon

Optional People’s Choice (no cost)
Chicken Wings

KIDS-Q* (no cost)
Grilled Cheese

*KIDS-Q is limited to ages 6 - 16

Backyard Shanty/ VABC (Veterans Association of Bristol County) (Here in after known as event sponsor) and the Northeast Barbecue Society (NEBS), including its members, officers, sponsors, and/or associates, and the contestants, including parents, and or legal representatives, agree that the event sponsor, event host, and NEBS will in no case be responsible for any loss, damage or employee's regardless of how much loss, damage, or injury is occasioned, and agree to indemnify and hold harmless the event sponsor, event host, and NEBS from any and all claims, suits or judgments including the cost of defense of any claim arising from such action against the event sponsor, event host and NEBS. Furthermore, I hereby grant full permission to the event sponsor, event host, and NEBS and/or their agents to use any photographs, videotape, or any other record of this event for legitimate purposes.

I have read and understand and agree to abide by all NEBS rules governing Backyard Shanty/VABCpresented by Backyard Shanty and NEBS

Make checks payable to:  Matt Pereira
Please mail this application, along with the total entry fee to:
Matt Perreira 76 eagle Lane Somerset Ma 02726

Venmo: @Matthewpereira67 MEMO: SnowShoe Entry Fee  

Questions:
Email- Rico Pasquale- Epasquale388@gmail.com or
Matt Pereira- mattpereira67@gmail.com


COOKS PACKET 2024 Snowshoe NEBS Classic

A cook’s rules packet containing all instructions, and necessary information may be viewed at www.nebs.org  


CATEGORIES ARE DESCRIBED AS:

    • Sausage Fatty -  Ground sausage meat may be pre-seasoned as packaged or pre-made; no additional seasonings can be applied prior to inspection. After inspection meat may be cooked, stuffed, wrapped, injected, sauced any way the cook sees fit. This category is NEBS Open Garnish. Teams are reminded that the category sausage fatty is the focus, judges will be looking for easy identification of the sausage - all additional stuffing, sauces, etc. should complement and not hide or disguise the entry. Must be cooked to at least 165 degrees Frienheit

    • Anything Spam - Spam must be used in the dish and you can do anything you would like to do with the Spam. The Spam needs to be the Star of the dish. Spam may be pre-seasoned as packaged or pre-made; no additional seasonings. This category is NEBS Open Garnish. Must Fit in a 9 by 9 Box
 
    • Taco- Taco can be whatever meat you would like beside salmon. All meat must be uncooked, unseasoned upon arrival to the event. A crispy or soft wrapper that is folded or rolled and stuffed with a mixture Allowed. This category is Open Garnish and Must Fit in a 9 by 9 Box

    • Anything Salmon- salmon needs to be the star of the dish. You can do what you would like to the salmon that you see fit. The salmon should arrive uncooked, unseasoned to the event. It must be cooked to  a minimum temperature of 125 degrees.

Optional People’s Choice:
    • Each team will be provided 5 lbs of chicken wings which are to be seasoned and cooked any matter the cook sees fit. The 5 lb batch of wings will be turned in a foil tray for judging by the veterans organization.

KIDS-Q CATEGORY:
    • Grilled Cheese - a hot sandwich – must contain at least one slice of bread – any variety of bread the cook sees fit with one or more slices of cheese. Must be prepared by heating using an approved heat source and browned until the cheese melts. A grilled cheese may contain ingredients besides the bread and cheese – keeping in mind that the category is bread and melted cheese as the primary focus. Fuel Source for the KIDS-Q can be cooked with any fuel source

FOOD / MEAT INSPECTION AT ARRIVAL:
    • All category items must be raw and cooked on-site, and no pre-seasoning, pre-stuffing, pre-marinating, brining, or any other type of pre-flavoring of the contest meats will be allowed until the meat has been inspected after arrival at the cook-off site; unless otherwise noted in the individual category.
    • Meats may be trimmed and/or prepped before arrival at the cook-off site, but no flavors may be added to the contest meats until they are inspected.
    • Once the meats are inspected, they may be rubbed, injected, marinated or otherwise flavored and cooked, as the cook sees fit.
    • Once cooked, all entries may be presented for judging dry, basted, sauced, or otherwise flavored as the cook sees fit.
    • Each cooking team must provide their own meats, seasonings, sauces, garnishes, and all tools and utensils necessary to cook and serve their entries.

COOKING / GRILLING / SMOKING:
    • Fuel Source for the Competition must be cooked with wood or charcoal only. No Propane, Pellet, or Electric smokers or grills allowed. BBQ Guru-type devices are allowed.

    • KIDS-Q: Fuel Source for the KIDS-Q can be cooked with any fuel source such as but not limited to, wood, charcoal, propane, pellet, or electric smokers and/or grills are allowed. BBQ Guru-type devices are allowed.

    • Each cooking team must provide their own cookers, grills or smokers, and no team may share their grills, cookers or smokers with any other cooking team.
    • All cooking must be done in the grills, cookers or smokers provided by the team, and no cooking will be allowed on the ground or in the ground.
    • Team Must provide their own power if they need it.

FOOD SAFETY:  
    • Each cooking team must provide a three-stage washing station, consisting of a tub or pan of soapy water, a tub or pan or rinsing water, and a tub or pan of disinfecting water. Disinfecting water consists of 1 Tablespoon of bleach per gallon of water.
    • Each cooking team must have a fire extinguisher on their site at all times during the event.
    • Each cooking team must have a meat thermometer on their site at all times for food safety.
    • Each cooking team is expected to adhere to the highest food-safety procedures, and latex or vinyl gloves are recommended when preparing and handling meats.
    • Proper storage of meat is required. It must be maintained below 40F before cooking and above 140F after cooking.

COOKING SITE INFORMATION:  
    • Each cooking team is expected to leave their cooking site in equal or better condition than it was when they arrived, and each team’s cooking site will be inspected when they leave the event.
    • Each cooking site will be at least 15’ x 15’ and all tents, tables, grills, cookers or smokers should fit within each teams’ assigned space.
    • trailers will be allowed but please nothing to huge. Any questions please reach out to Rico or Matt
    • Water will not be available at the contest.
    • Electricity will Not be available at the contest. If need Power Must provide own
    • Trash disposal will be available at the contest.
    • Ash disposal will be available at the contest.  
    • Restroom facilities will be available at the contest.
    • Site assignments will be made as you show up
    • Any team who leaves their site in an unacceptable condition will not be invited back to future Backyard Shanty/ VABC contests and will not be allowed to compete in a Northeast Barbecue Society sanctioned event for one (1) year.

PRESENTATION:
    • Category entries:
        ◦ #1-  Sausage Fatty - Garnish is OPEN
        ◦ #2 -  Anything Spam - Garnish is OPEN
        ◦ #3 - Taco - Garnish is OPEN
        ◦ #4 - Salmon - Garnish is OPEN

KIDS-Q: Grilled Cheese - Garnish is OPEN

                • Garnish is optional.
    • OPEN GARNISH - Anything goes. Stuffing, wrapping, skewers, and decorations of any kind edible or not are allowed. Any size chunks or ingredients can be used. Cooks should remember the judges will be instructed to evaluate how well the cook has represented the contest category. Excessive garnish or additional ingredients, that cover or hide the appearance and/or taste of the defined category, may result in a lower score
    • Cooks should remember the judges will be instructed to evaluate how well the cook has represented the contest category. Excessive garnish or additional ingredients that cover or hide the appearance and/or taste of the defined category may result in a lower score.  
    • A 9” x 9” Styrofoam container will be provided to each cooking team for each entry.
    • You must enter at least six (6) identifiable, separate portions. The container must be closed when it is submitted for judging.
    • Additional information can be found at https://www.nebs.org


JUDGING:  
    • Once cooked, all entries may be presented for judging.
    • Each entry will be judged by six (6) different judges.
    • Anything in or on your container that hints at or gives away your team or team name will be grounds for disqualification.
    • The double-blind judging system will be used - judges will not know which team’s they are judging, and teams will not know which judges judged them.
    • You MUST enter at least six (6) identifiable, separate portions.
    • Container must be closed when it is submitted for judging.  
    • All entries and categories will be judged on the following three criteria:
        ◦ Appearance
        ◦ Taste
        ◦ Tenderness


AWARDS NEBS Classic:  
    • Awards and cash prizes will be awarded for first, second, third, fourth, and fifth in each category.  
    • Awards and cash prizes will be awarded for Reserve Grand Champion (2nd place overall)  and Grand Champion (1st place overall) of the overall combined four categories.  

AWARDS People’s Choice:  
    • Award and cash prizes will be awarded for first place only.


NEBS Team of the Year:
The scores from the Classic contests will count towards NEBS 2024 Team of the Year points. Please see the rules and policies at www.NEBS.org

In order for scores to count for NEBS Team of the Year, the teams’ chief cook must be a member of NEBS at the time of the event and in good standing for the entire season. Information about becoming a member is available at www.nebs.org .

Any questions regarding NEBS TOY should be directed by email to:  toy@nebs.org
It is a requirement of this barbecue contest that all contestants, their friends and family, and anyone they may come across have fun, and enjoy the sport of barbecue!

Any questions should be directed to Backyard Shanty at:
Matt Perira @  508-726-3324 or
Enrico Pasquale @ 508-369-0112 or Epasquale388@gmail.com



2024 SnowShoe CONTEST TIMELINE  
ARRIVAL DAY / DATE:
5:00 am - Cooking teams may begin arriving and setting up any time after 5am on the day of the event. Meat inspection continues as cooking teams arrive, and at the convenience of the contest officials / meat inspectors - which may be the contest organizers.
9:00 am - Classic and Kids Q Cook’s Meeting at the Judging Tent to clarify rules, distribute turn-in boxes and answer any questions.
10:15 - 11:45 am ~ Kids Q Judges Meeting at the Judging Area
10:55 - 11:05 am ~ Kids Q Grill Cheese turn in at the Judging Area
11 am - People Choice Wing turn in
12:15 - 12:45 pm ~ Classic Judges Meeting at the Judging Area
12:55 - 1:05 pm ~ Sausage Fatty turn in at the Judging Area
1:25 - 1:35 pm ~ Anything Spam turn in at the Judging Area
1:55 - 2:05 pm ~ Taco turn in at the Judging Area
2:25 - 2:35 pm ~ Anything Salmon turn in at the Judging Area
 3:30 - 4:00 pm ~ Awards (Approximate)



LOCAL INFORMATION


Hotels:

Grocery Stores:
Shaws- 4171 N Main St, Fall River, MA 02720