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Town of Frisco Colorado

Town of Frisco, Colorado

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Competitor Information and Instructions

BBQ CompetitorSpace Requirements

Each entrant will be allocated a 15’ x 20’ footprint unless a larger footprint is purchased. Spaces will be assigned in the order of entries received. Contestants may indicate their location preference on the space request form, but contest organizers reserve the right to assign spaces. Selling teams will be separated from non-selling contestants.

Download the printable BBQ Competitor Entry Form

Fill out the BBQ Competitor Entry Form Online

All teams must have a provision for hand washing and meet the Summit County Health Department vendor guide lines. Guidelines will be mailed in your confirmation packet and are available online at www.co.summit.co.us/Ehealth/special_events.htm.

  • Fire extinguishers are required.
  • An ice company truck will be on-site both days to sell ice at cost.
  • Receptacles for ashes will be available for dumping hot ashes throughout the contest.
  • Please provide your own trash receptacles for your booth. Dumpsters will be conveniently located for trash dumping.
  • Tables, tents, chairs may be rented from Colorado Tents and Events which is located in Silverthorne (4 miles from Frisco) Call them directly for rental information -- (970) 262-6858 -- 7-10 days notice required. Rental items such as tents and grills must be removed by 8:00 p.m. on Saturday.
  • Teams using electricity must provide their own heavy duty extension cords (at least 200 feet).
  • Restrooms (no shower facilities) will be available inside Town Hall and Visitor Information Center and port-o-lets will be located throughout the event.
  • Water will be available at two outside locations at Town Hall and also at the Historic Park near the white statue.
  • Grey water may only be disposed at locations indicated. There are no sewers in the street so please do not dump water on the street.

Barbecue Sales a.k.a Tickets - 80% BBQ seller - 15% contest - 5% non- profit

For the last ten years the Barbecue Challenge has been a non cash event. Our currency of tickets has been a good fundraiser for our event’s non-profit benefactor and a way for our cooking teams to recoup some of their costs. From each $1.00 ticket sold the Barbecue team receives $.80; the non-profit $.05 and the contest $.15.

Last year we sold 281,000 tickets. The top seller redeemed 11,000 tickets with the average team redeemed approximately 2,192 tickets (40 teams sold). On Saturday, you’re eligible for the People’s Choice Award if you provide samples for a $1.00. If you decide NOT to sell BBQ samples, please DO NOT GIVE SAMPLES AWAY, as the sample ticket revenue benefits our non-profit partner.

Selling Of Barbecue: Friday 12:00 - 9:00 p.m. And Saturday 10:00 a.m. - 5:00 p.m.

BBQ samples and plates may be sold to the public with Tickets ONLY.

  • All vendors, including contestants, who sell any food including plates of BBQ and side dishes must take Buck-a-Bone tickets instead of cash. You will receive 80% of proceeds from your booth. For instance, you may sell a plate for $5.00, but will be collecting 5 Buck-a-bone tickets for that plate and will be reimbursed $4.00. Many contestants were very successful with the selling of plates and we encourage more teams to sell larger portions and side dishes, but to be fair to all teams the event is strictly non-cash and the Buck-a-Bone 80/20 split will be used for everyone.
  • Your tickets will be re-counted and a check for 80% of the proceeds minus applicable sales taxes (unless you provide us with a Colorado sales tax id*) will be mailed to you within two weeks. The remainder of the proceeds (5%) will be donated to non-profit partner and 15% will be rebated to the contest.
    (* Sales Tax packet, explaining re-admittance policy and procedures will be mailed to you upon receipt of your application)
  • One $1.00 ticket equals one sample. The contest will be selling tickets at several ticket booths on Main St.
    WE ENCOURAGE EVERY SELLER TO HAVE AT LEAST ONE ITEM FOR $1.00.
  • A container will be provided to you to collect tickets redeemed at your booth. Pick up your container at Registration.
  • Please turn in your ticket container and reimbursement form at the Recreation Center by 7:00 p.m. Saturday or whenever you sell out of barbecue.
  • Selling barbecue samples will enter you in the People’s Choice Awards to be held on Saturday. As spectators purchase tickets they will be given one People’s Choice Ballot, which they will fill out and return to the ballot box on Saturday only.

Meat Inspection & Health Department Regulations

  • All meats cooked at the Challenge must be USDA-approved meat or have been purchased from a USDA-inspected source. Cookers must be able to show proof of this.
  • Meat inspections will be conducted from 9:00 a.m. - 6:00 p.m. on Friday; the contest representative will certify that the meat begins raw. Meat for selling does not need to begin raw, you may bring pre-cooked or pre-marinated meats. Sign up for meat inspection when you register. For late arrivals, inspections will be done on request on Saturday morning from 6:00 - 8:00 a.m. Please call to request a Saturday inspection or an inspection after 6:00 p.m. on Friday.
  • In our miscellaneous category, the health department has some concerns about what types of game (or exotic) meat will be cooked and sold to the public. The FDA and the Colorado Department of Health require that game meat come from inspected sources and our local officials are obliged to enforce that law. If you have any questions about whether your meat can be approved for the miscellaneous category competition, call Summit County Environmental Health Department at (970) 668-4072.

Salsa & Barbecue Sauce Contest

The Salsa and Barbecue Sauce contests will be Friday night only and will be judged this year by KCBS rules. The official judging will be at 6:30 p.m. for Salsa and 7:00 p.m. for Sauce. Since Salsa and Sauce entries are only $15, space on the street will not be provided unless entrants pay $125.

Registration for Salsa and Barbecue Sauce ends at 12:00 p.m. (noon) at the registration table in Town Hall, along with the other contest registration. At registration, official Barbecue Sauce and Salsa contestants will be given a 16 oz cup which must be used to submit the salsa and/or sauce for official judging. Turn in times will be 6:30 p.m. for Salsa and 7:00 p.m. for Sauce. Mail entries will not be accepted. Also, a representative must turn in the Salsa and Sauce at the required times. Contest organizers will not be responsible for turn-in of samples. The Salsa and Barbecue Sauce awards will be given on Saturday at 3:30 p.m. with the other Barbecue awards.

Kids Kook-Off

Kids Kook-off will again be held on Friday night - the grills will be started at 4:00 p.m. and the turn in is at 6:00 p.m. Please refer to the KCBS Rules and Regulations for Kids Q. Our contest will have the 2 age groups - 10 and under and 11-15. We will designate an area for cooking and the contest will provide the grills. Parents may help and presentations must be done at the cooking site. A parent must be present with the child during the entire cooking process. ANYTHING GOES in this contest so kids may prepare whatever they like. A complete copy of the rules will be sent to all kids who pre- register.

Anything Goes, Dessert & Side Dishes Contests

Anything Goes will be judged according to KCBS rules and will be judged at 2:00 p.m. Buffalo, lamb, alligator, sausage, etc. are some of the items we’ve judged before, but this year’s contest is OPEN AND ANYTHING GOES! (EXCEPT DESSERT, BECAUSE WE HAVE A SEPARATE DESSERT CONTEST). You may enter the Anything Goes category with more than one item. The local health department has some concerns about what types of game (or any exotic meat) that will be cooked and sold to the public. Your game meat must come from inspected sources and you must supply proof of inspection when the contest inspects your meat.

The dessert and side dishes categories include any kind of dessert or side dish you can concoct- ANYTHING GOES. All entries must be prepared on site! You can be creative as you want in the presentation to the judges – you may use any type of container for turn in. Desserts will be judged last, of course, at 2:30 p.m. Judges will use KCBS procedures for scoring. Side dishes will be judged first at 11:30 a.m.