A little history about this event.  Our first attempt at this event was last year 2023.  It was the brainstorm of HCC's Men’s Ministry to have a BBQ competition in our parking lot.  I overheard this conversation and asked if it could be a joint endeavor with men’s ministry and outreach.  First thing we did is move it out of the church parking lot and decided to make it a community church event with all church’s involved that wanted to be involved.  We had 7 churches join us.  We fed approximately 800 people and 6 individuals came to salvation that day.  There are activities for children, face painting, games there is a gospel team that played throughout the event.  Trophies were awarded, and all the meat was provided to the smoking teams at no charge. We had t-shirts, community heroes, and it was overall a wonderful event. One response from an individual stated that " It was wonderful to see what a community of Christ looked like." 

Another stated “ Thank you for creating a day where my kids could eat and do it all without me having to say no to them”. If you/your church is interested in joining us this year to “ReachOne” for Christ,  Or you simply want more information please contact me at your convenience. I would love to meet with you and share more information.

For starters, please remember that this competition is for fun! The purpose of this event is to get us, Our Churches, as our communities Body of Christ, face to face with our community and hopefully bring someone to Christ, and/or help a believer find a home church.

The Park Department wants us to know!

No campers,

All trash must be placed in dumpsters

All sidewalks must be kept clear!  No smokers, canopies, chairs etc. can be on the sidewalks!

No driving on the grass with the exception of the worship team to deliver equipment to the stage

Gates will not be locked, police will patrol the area overnight

Below you will find what each team is responsible for and adhere to. Again, this should be fun!

• Bring your own smoker and accessories. If your smoker requires electricity you need to bring a generator.
• We will setup near the Amphitheater.  Teams may check in no earlier than 1:00pm June 21 to draw for location and meat. 
• We have permission to stay in the park overnight. Will need to know what that looks like for each team no tents or campers, no driving on the grass (with the exception of the worship team to deliver equipment to the stage.  Police will patrol regurlary overnight.)
• Bring at least 1 table for your site
• Church Banner (If you choose)
• Lawn Chairs
• Canopy- no large tents, cannot cover sidewalks
• All smoking equipment must be on the pavement (including generators)
• Each team will need to provide their own pans to deliver meat for the community meal. Meat must be covered with foil.
• Smokers are required to provide their own Loose-Leaf lettuce or parsley for their containers for judging.
• Meat will be provided. Do NOT bring your own meat (Again this is for fun)          
  • All meat will be purchased from the same store and same grade of meat
  • Each team will need to pick up their meat at the Amphitheater on Friday June 21st between 1:00 pm and 5:00 pm. First come first choice
  • Each team will select 1 brisket, then a number of Pork Butt’s for pulled pork (Exact # depends on the number of teams), sausage (for judges only), 1 small pkg chicken thighs (for judges only) and no less than 10 lbs of boneless/skinless thighs for pulled chicken (for community meal).
  • All meat MUST be prepared on-site in the park (it is a competition)
  • Pulled pork, pulled chicken, Brisket to be served to the public needs to be turned in by 11:00 am Saturday June 22nd,. Save enough pulled pork, Brisket and Sausage each for 6 judges to test. (We will not be judging pulled chicken, but the skin on chicken thigh will be judged). Brisket for community meal MUST be Sliced NOT chopped or shredded.

      

Meet for the judges.

• This will be in timed stages as follows          
  • 11:15 am – Sausage
  • 11:35 am – Brisket
  • 11:55 am – Pulled Pork
  • 12:15 pm – Smoked Chicken Thigh
  •  Each turn-in must be in a white clam-shell foam container (provided). Each container will have a sticky note on it to identify team & meat (DO NOT ALTER THE STICKY NOTE. Selections without preassigned sticky note or altered note will not be accepted)

   

• Each container must have bedding (Loose leaf lettuce or parsley)
• Each container needs to be able to serve 6 judges with fair samples (for example:6 slices of brisket sliced no thicker than the thickness of a No 2 pencil, 6 chicken thighs,6 piece sausage no smaller than 1” no bigger than 1 ½”, Pulled Pork estimate enough for 1 heaping spoonful for each judge but presented in a professional manner)
• Each container will be judged on the following: (Note that Judges score all categories based on a 5 rating then deduct based on specifics outlined for the judges as seen below. Taste and Tenderness are the exceptions and will be judged on a rating of 1-5 based on the judges liking)

Judges Guidelines for scoring. 

Presentation is first item on scorecard

• Things to look for and score:          
  • Cleanliness of the box (no smudges or fingerprints, no drippings of juices or BBQ sauce, etc… Any of this equals 1 deduction).
  • Bedding: Use of loose leaf lettuce or parsley (contestants must use one. If none is used 1 deduction, if used and poorly placed 1 deduction.)
  • Has the contents of the box (Meat and bedding) been placed in manner for a “Nice” presentation? (If contents looks like it was thrown in or just randomly placed, then 1 deduction. Think similarly how a Chef would plate food)
  • Is there enough of the entry for each judge to have a decent sample? (Consider decent heaping spoonful for pulled meat, a slice of brisket each approx. the thickness of a No.2 pencil, a piece of sausage each around 1”-1 ½” in length. If not then 1 deduction)

      

Taste is the 2nd category on the scorecard

• Things to look for and score (Taste is subjective and each person has “their own taste and likes, so judge based on your likes. This is more of a rating rather than a score with deductions).          
  • Does the meat itself have a “Good” flavor?
  • Do you think the rub and/or sauce used enhance the flavor or over take it?

      

Texture is the 3rd category on the scorecard

• Things to look for and score:          
  • Is the meat dry or raw? (If so, 1 deduction)
  • Is the meat chewy? (if so, 1 deduction)
  • Is the meat presented overly fatty? (if so, 1 deduction)
  • Is meat burnt or tough? (if so, 1 deduction)

      

Tenderness is the 4th category on the scorecard

• Things to look for and score(we are not following KCBS or ICBA rules, so what you consider tender is what tender is. This to is a subjective category so scoring rather that rating with deductions)          
  • Does it fall apart? Do you like that or not?
  • Does it “Melt in your mouth? Do you like that or not?

      

Appearance is the last category on the scorecard

• Things to look for and score:          
  • Does the contents of the box look appetizing? (if not 1 deduction)
  • The amount of sauce or glaze, if any, used acceptable? (Is it too much, like they are trying to cover up something or just over used. If so 1 deduction)
  • Does the meat look as though it is cooked properly? (Is it meat too raw or bloody? Does it look burnt/overcooked? Etc.. if so, 1 deduction)
  • Is smoke ring present? If not, 1 deduction

      

Remember we are feeding children so don’t make your meat to spicy!