2019 Bands, Brew, & BBQ Kids Que: Burger Battle Application

Saturday, February 23, 2019  |  Ages 6-15  |  Entry Fee $50
Welcome to the Inaugural Kids Que: Burger Battle. This event allows young chefs to show off their grilling skills for the chance to win a cash prize, and the title of Kids Que: Burger Battle Champion. Does your young chef have what it takes? Is he/she the next great pitmaster? Only one way to find out! 

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The $50 registration fee includes participation in the Kids Que: Burger Battle event to be held Saturday, February 23rd from 9:30am -11:30am at The Port of Port Royal. Included in your entry fee: 2 pounds Certified Angus Beef (to be highlighted in your dish), 8ft table (shared with another team), small charcoal grill (that each team keeps), charcoal, turn in box, t-shirt, power and water. Participants are responsible for all other provisions. Please read the attached Junior Burger Battle Rules for specifics.

  Waiver of Liability: Contestants agree to indemnify and hold Bands, Brews and BBQ or Friends of Caroline Hospice, the event committee, its employees, agents, volunteers and the Port of Port Royal harmless from any and all claims made against same, including without limitation, all costs, liabilities, judgments, expenses, damages, or reasonable attorney’s fees arising out of or in connection with (1) any structures erected by the contestant(s) , (2) any apparatus, equipment, ie personal property used by the contestant(s), (3) any act or omission to act to act of contestant(s), its agents, invitees, participants, representative, employees, servants, and assigns, and (4) any claims made on account of or resulting from contestant’s participation in the contest. 


I have read and agree to abide by all rules and regulations for the February 22-23, 2019 Bands, Brews & BBQ Cook-Off. Failure to follow the rules and regulations may result in the shutting down of a cooking site.
GENERAL INFO:
The Kids Que: Burger Battle is an amateur contest for cooking enthusiasts ages 6-15. The contest will be held
at the Port of Port Royal (end of Paris Avenue) on Saturday, February 23rd from 9:30am - 11:30am. Prior to
the contest, all competitors will be required to attend a mandatory Junior Chefs’ meeting with their adult
chaperone, which will cover important and relative information for the event. The Junior Chefs’ meeting is
mandatory and will be held at The Shed on Paris Avenue promptly at 9:00am. If you miss the meeting, you
will not be allowed to participate in the Battle.

An entry form and $50 entry fee must be submitted to the contest organizer to ensure participation in the
event. Entry forms will be accepted on a first come, first serve basis. Confirmation will be sent by email. 

RULES:
  1. Each competitor/team must have an adult chaperone (over 18) on site with them during the contest. The child competitor/team must do all preparation, cooking and presentation. The adult is only allowed to assist with safety and supervision (lighting the grill, dangerous cutting, etc.).
  2. Each competitor/team will be provided with a 14” charcoal grill that must by used to prepare your dish. Charcoal will be provided. After the contest, competitors can keep their grill.
  3. Each competitor/team will have a 4ft section of table for prepping and a grill set up beside your cook station. Event staff will have your station ready upon arrival. Note: Teams can bring their own charcoal grill (no gas) but are completely responsible for grill delivery and set up.
  4. Each competitor/team will be provided with two pounds of Certified Angus Beef which must be the signature ingredient in your prepared dish. Other ingredients can be added such as marinades, spices, sauces, vegetables, other proteins, condiments, cheeses, ingredients, toppings, etc.
  5. Each competitor must prepare a minimum of six samples of your dish for presentation/judging (one sample for each judge).
  6. Your dish must be “plated” in a 9x9 Styrofoam container provided by the contest organizer. Entries may not be submitted in any other container. 
  7. Power and water will be available at each site. Contestants are responsible for providing their own extension cords (25ft minimum). Contestants and supervising adult must ensure that cords are located out of the way to ensure no trip hazards are present.
  8. Turn in is at 11:30am at a location that will be given at the Junior Chefs’ meeting. The allowable turn-in time will be 11:25am to 11:35am, with no tolerance for early or late turn in. The event will have an official clock to donate time.  

JUDGING CRITERIA:
Judging will occur Saturday , directly after the competition, using the “Blind Judging” technique. This means
judges will not know whose entry they are judging. The entry will be submitted in a numbered container provided by the contest organizer. Turn in time for Kids Que is 11:30am.

A $200 prize and trophy will be awarded to the top finisher in each age category (Age 6-10 & Age 11-15) Winners will be recognized at the Awards Presentation , Saturday, February 23rd at 3:30pm at the Main Stage. 

EQUIPMENT, MATERIALS & SUPPLIES:
The event will provide 2lbs of Certified Angus Beef, 1) 9x9 turn in box, 1) 14” grill and charcoal.
Competitors/teams are encouraged to bring the following items:
  • Marinades, spices, sauces, vegetables, other proteins, other food items, buns or other bread, etc.
  • 1-2 cookie sheets or aluminum pans or aluminum foil to work on (one for raw meat, one for cooked meat)
  • Utensils for food prep, measuring and cooking (knives, forks, tongs, spatula, missing bowls, measuring cups/spoons, etc.)
  • Garnish for turn in box (lettuce, vegetables, etc.) (*Not required, but make your turn in box look nice. Presentation counts!)
  • A spray bottle to control flames
  • Cutting boards
  • Oven mitt(s)
  • Gloves for food preparation and serving
  • Meat thermometer
  • Apron  
DISPOSAL:
Ash, gray water, grease and trash much be property discarded in marked containers located on the premises.
This will be further covered in the Junior Chefs’ meeting. If you need assistance, please find an event staff
member. 

TIMELINE:
Saturday, February 23rd : Junior Chef’s Meeting: 9:00am: The Shed, Paris Avenue
*Required attendance for ALL participants (Junior Chef and Adult Supervisor). Failure to attend will result in disqualification.

Begin Cooking: 9:30am, The Port of Port Royal
Turn-in: 11:30am, Location to be announced at Junior Chef’s meeting
*The allowable turn-in time will be 5 minutes before to 5 minutes after with no tolerance for early or late turn-in.

Judging: 11:30am, Not open to the Public

Awards Ceremony: 3:30pm, Main Stage, Port of Port Royal

AWARDS:
The following prizes will be awarded to contest winners in each age division.
  • Ages 6-10 Winner: $200 prize & trophy
  • Ages 11-15 Winner: $200 prize and trophy
All participants in attendance will be recognized on stage during the Awards Ceremony in front of some of the Southeast’s best pitmasters. We strongly encourage attendance, so these young chef’s can be recognized. 

POINTERS FOR PARENTS:
  • The more disposable products you can have, the EASIER.
  • While they have ample time to cook they tend to forget their timeline in the heat of the moment. Write it out for them.
  • Make sure whatever dish they cook that they are comfortable cooking it.
  • Wear appropriate attire. The less distractions, the better. Especially for the younger age group.
  • Bring your camera. Snap away while they are cooking. They will LOVE to see what it was like from your point of view.
  • Give them their space. This is their chance to be in charge as the head cook.
  • PRACTICE! PRACTICE! PRACTICE!!!
  • HAVE FUN!!!