Regional Host Application

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Deadline to complete this application is 07/15/2021. Completing and submitting this application does not guarantee that a regional will be held at your location. Final decisions on locations will be determined by the High School BBQ, Inc. board. Decisions will be based on location, amenities, personnel to host and the availability of sites on dates needed.

Name of Proposed Site *

Affiliated High School to Site *

Affiliated School District *

Site Street Address *

Site City *

Site Zip Code *

Teacher Sponsor's First Name *

Teacher Sponsor's Last Name *

Teacher Sponsor's Email Address *

Teacher Sponsor's Cell Phone *

First choice of Friday, Saturday dates for event *

Second choice of Friday, Saturday dates for event

Third choice of Friday, Saturday dates for event

The requirements to host a regional are listed below. Please check beside each bullet point to indicate your obligation to provide these items as the host for the regional competition. *

The host sponsor must provide 1 choice or better brisket which must be 10-12 lbs., 1 full rack of pork spare or St. Louis cut ribs and 1 full 3-5 lb. chicken for each registered team.

The host sponsor must be able to accommodate a level surface with a 20' by 30' cooking area for each registered team.

The host site must have a covered area for check in & registration, trash dumpsters in an easy access area for teams, sanitary wash station with running water, hot ash receptacles or a place to dump ashes, fire extinguishers and a staging and judging area large enough to accommodate at least 10 - 8ft tables with chairs & protection from inclement weather.

The host site must provide personnel to help set up & take down cook & judging areas. Personnel must be provided to help in the judging area and judges for each category. The number of judges will be based on the number of teams participating.

The host site must provide at least 10 - 8ft tables, 65 chairs, 6 rolls of paper towels or 2,000 napkins, clorox wipes or disinfectant cleaner, disposable forks, knives, spoons, 100 bottles of water, 6 boxes of saltine crackers, 1 large jar of hamburger sliced dill pickles and tongs. The amount of utensils will depend on the number of teams participating.

The host site will be required to have a printed schedule with turn in times for each team.

The host site must provide a location for awards large enough to accommodate 800 people with a stage area to present awards. This area must have provisions to protect the teams & families in case of inclement weather. This same area must be available Friday night at 7pm for the cooks' meeting. 5 - 8 ft table must be available in this area for the award ceremony. Also, a PA system must be available so everyone can hear the cooks' meeting & award ceremony.

The host site will be responsible for the coordination & setup/tear down for any educational sessions & must be completed at least 30 minutes before the cooks' meeting at 7pm on Friday night.

Restrooms must be available for the participants, coaches & families.

High School BBQ, Inc. will provide the host school $150 per registered team. The judging official, cooks' meeting presenter, awards presenter & competition official will be provided by the board. The Grand Champion, Reserved Champion & 3rd place trophies, 1st - 3rd ribbons for each category, turn in trays & hand sanitizer will also be provided by the High School BBQ, Inc. board.

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