I helped to run a BBQ Cook off a couple weeks ago. It was in conjunction with our Misquamicut Beach Fallfest. The Fallfest consists of carnival games, rides, food booths, and lots of entertainment over a 3-day weekend after all the summer people have gone back home to school & work!
We only had 5 entrants but everyone involved loved it & wants to do it again. So I'm planning something for Springfest & I want to go in a different direction that smoked meats. I'm thinking Chowder (we're in RI), Chili, or Wings.
For the BBQ Cook Off, the entrants brought all of their own equipment & supplies and cooked there from start to finish, other than their BBQ sauce, which they brought already prepared. We provided tables, trash cans, containers for the judges' food, and prizes.
If I was to do something different the next time, could I expect people to supply all their own equipment? Things get a little more complicated when you're doing something with several ingredients. How much of the cooking would have to be done onsite? Everything is held outdoors.
I participated in 1 Cook Off a couple yrs ago but it was run by a large company so they supplied us with stoves (& electricity) at in indoor venue. We brought everything else we needed with us when it was our turn to cook.
If anyone has any ideas on how to run one of these things successfully, I'd love to hear what you have to say!
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