Skowhegan Regional Chamber of Commerce

23 Commercial Street, Skowhegan Maine 04976
Office: (207) 474.3621
Jason Direct: (207) 431.2396
Julia Direct: (207) 431.1471
Email: jason@skowheganregion.com
International BBQ coming to Skowhegan, with judge's coming from from all across the World. Let's Show them how it is done in our region.
General Information
General Information:

EVENT LOCATION: Skowhegan State Fairgrounds: 33 Constitution Avenue, Skowhegan Maine 04976

CHECK IN TIMES: Friday, June 24th 2pm-8pm and Saturday June 25th 7am-9am. If you can’t set up at these times, please let Julia or Jason know at your earliest convenience.

IMPORTANT CONTACTS:
   
Julia Turner (BBQ Event Director) Cell: (207) 431.1471

Jason Gayne (Festival Coordinator) Cell: (207) 431.2396 jason@skowheganregion.com
Cooking Demos & VIP Experiences
Teams wanted to host VIP Experiences and Cooking Demos! In order to make our event more successful and better integrate the BBQ portion of the festival into the event, we need your help! We are looking for teams who are willing to lead a cooking demonstration. If this is something of interest to you, please contact us (info@skowheganareachamber.com). We would also be happy to discuss further details with you if you would like to know more.
Competitions
Kids Q - Event 1
The Competition: We will be hosting a fun Kid’s Q event. The Kid’s Q will be a chopped style category event with turn-in on Saturday. The entry fee is free, open to children 16 and under. Kids must always be supervised by an adult. Let’s make sure to keep the kids safe so please have a responsible adult prepare and tend to fires as well as do any knife work. All other times the adult is to be hands off for Pro teams, additional hands on might be needed for the amateur teams.

The Category: This year the category will be a surprise. We will supply the items in the basket to the teams grills and charcoal will also be provided. Kid’s teams will be able to take the grill home at the end of the contest. All other supplies, ingredients, spices, garnishes will be the responsibility of the teams.

The Rules: All prep and cooking must be done on site. This will be an open container, open garnish and open cooking fuel (gas, wood, charcoal, etc) category… Anything goes! It will be up to the teams how they season, garnish, and present their meal. Turn-ins must include a minimum of 6 separate portions for the judges to sample. Be sure to include box number (to be provided at cook’s meeting) with your entry. We will provide a space for Kid’s Q to take place. There will be shelter for inclement weather.

The Prize: Trophies and ribbons will be awarded to the teams.
Kids Q - Event 2
The Competition: We will be hosting a KCBS sanctioned Kid’s Q event. The Kid’s Q will be a single category event with turn-in on Saturday. The entry fee is free, open to children 16 and under. Kids must always be supervised by an adult. Let’s make sure to keep the kids safe so please have a responsible adult prepare and tend to fires as well as do any knife work. All other times the adult is to be hands off for Pro teams, additional hands on might be needed for the amateur teams.

The Category: This year the category will be Burger. We will supply the ground beef meat to the teams grills and charcoal will also be provided. Kid’s teams will be able to take the grill home at the end of the contest. All other supplies, ingredients, spices, garnishes will be the responsibility of the teams.

The Rules: All prep and cooking must be done on site. This will be an open container, open garnish and open cooking fuel (gas, wood, charcoal, etc) category… Anything goes! It will be up to the teams how they season, garnish, and present their burgers. Turn-ins must include a minimum of 6 separate portions (full burgers, sliders, or half burgers are acceptable) for the judges to sample. Be sure to include box number (to be provided at cook’s meeting) with your entry. We will provide a space for Kid’s Q to take place. There will be shelter for inclement weather.

The Prize: Trophies and ribbons will be awarded to the teams.
People's Choice - Event 1
The Competition: This year we are breaking the People’s Choice into two categories. Teams will have to opportunity to participate in ONE OR BOTH categories. There is NO entry fee to compete in the People’s Choice. You will be provided with (1) half sized tin tray per category. There should be a minimum of 25 servings per turn in/per tray. A serving size is approximately 2oz (2 bites per person). The trays are to be turned in to the judging area.

The Judges: The public will purchase tickets for exchange of samples of People’s choice in which they will be able to vote for their favorite. The judges will be instructed to judge based on taste, tenderness and execution. 

The Categories: Open: In this category, teams can choose to make anything they wish using their own ingredients. Teams can get as creative as they wish. Be sure to follow proper food handling and cooking temperatures based on FDA guidelines. There is no cost to enter this event.

Closed: In this category, teams will be provided 5# of loose Italian sausage. They can use this protein as they wish to make a dish for the people to judge. Teams can get as creative as they wish and use any other ingredients they want. Be sure to follow proper food handling and cooking temperatures based on FDA guidelines. There is no cost to enter this event.

The Prize: Open: A monetary $$ and trophy prize will be awarded for the winner of this category. Closed: A trophy prize will be awarded for the winner of this category. 
People's Choice - Event 2 - Following KCBS Event
The Competition: This year we are looking for you to leave your product that was not served to the judges for our community to come and sample in one area.

The Judges: The public will purchase tickets for exchange of samples of People’s choice in which they will be able to vote for their favorite. The judges will be instructed to judge based on taste, tenderness and execution. 

The Prize: A trophy prize will be awarded for the winner of this category. 
First Responders Event
The Competition: We will be having a First Responder’s Chicken Wing challenge. The wing challenge will be a single category event with turn-in on Saturday. The entry fee is free, open to fire, ems, police, and veterans. The wings need to be cooked on charcoal, wood, pellet or open fire. We will provide 20 pounds of wings to each team. The teams have to provide any sauce or rubs that they will be using.

The Judges: The public will purchase tickets for exchange of samples of the wings in which they will be able to vote for their favorite. The judges will be instructed to judge based on taste, tenderness, and execution.

The Prize: Trophies and ribbons will be awarded to the teams.
Steak Cookoff Association
The Competition: We will be hosting an SCA competition. For this competition the teams are provided with two ribeye steaks that they choose on a lottery system during the cook's meeting. They will be cooked at your team's site and turned in to the judges on Saturday night.

The Judges: Steaks will be judged by certified SCA judges. There will be a judging class held on Saturday. You can sign up for the judging class on the SCA website. Look for the judging classes link: www.steakcookoffs.com

The Rules: Visit the SCA website to view the rules of the contest.

Then Entry Fee: $150.00 per team, includes the steaks

Payouts: Prizes for SCA as follows:

1st Place $1,000 + Trophy 1st Place
2nd Place $500 + Trophy
3rd Place $350 + Trophy
4th Place $250 + Trophy
5th Place $150 + Trophy
6-10th Place $50 + Trophy
 
Total Purse for SCA $2,500
Lobster
The Competition: In this category, teams will be provided with Lobster. They can use this as they wish to make a dish for the people to judge. Teams can get as creative as they wish and use any other ingredients they want. Be sure to follow proper food handling and cooking temperatures based on FDA guidelines. There is a $75 fee to enter this event.

The Judges: The public will purchase tickets for exchange of samples of the lobster in which they will be able to vote for their favorite. The judges will be instructed to judge based on taste, presentation, and execution.

The Prize: Prize money will be awarded for the winner of this category
Dessert
The Competition: In this category, teams will be provided with Blueberry’s. They can use this as they wish to make a dish for the people to judge. Teams can get as creative as they wish and use any other ingredients they want. Be sure to follow proper food handling and cooking temperatures based on FDA guidelines. There is $25 fee to enter this event.

The Judges: The public will purchase tickets for exchange of samples of the dessert in which they will be able to vote for their favorite. The judges will be instructed to judge based on taste, and execution.

The Prize: Prize money will be awarded for the winner of this category
KCBS Turkey Smoke
The Competition: Turkey Smoke is a series of turkey ancillary competitions taking place at KCBS-sanctioned contests in the continental United States. The Turkey Smoke series is done in partnership with the National Turkey Federation and KCBS. Participating teams use their skill to showcase the versatility and deliciousness of turkey prepared on a smoker or grill.

The Judges: This will be judged by certified KCBS judges. There will be a judging class held on Saturday. You can sign up for the judging class on the KCBS website.

The Prize:

1st Place - $450 + Trophy
2nd Place - $225 + Trophy
3rd Place - $150 + Trophy
4th Place - $100 + Trophy
5th Place - $75 + Trophy
KCBS Event
The Competition: The contest is sanctioned by the Kansas City Barbecue Society. See the KCBS rules and Regulation’s handbook for detailed information on governing this competition. Teams will be competing in the following categories: Chicken, Pork Ribs, Pork Shoulder, and Beef Brisket. The entry fee to participate in this event is $325.00. Awards and prize money will be presented for Grand Champion and Reserve Champion, as well as from First through Fifth place in each individual category.

The Judges: This will be judged by certified KCBS judges. There will be a judging class held on Saturday. You can sign up for the judging class on the KCBS website.

The Prize: Prizes for KCBS as follows:

Grand Champion $3,900.00 + Trophy
Reserve Champion $1,800.00 + Trophy

1st Place/Categories $400 + Trophy 1st Place
2nd Place/Categories $300 + Trophy
3rd Place/Categories $200 + Trophy
4th Place/Categories $100 + Trophy
5th Place/Categories $75 + Trophy

Total Purse for KCBS $10,000.00

Note: You do not need to be a KCBS member to participate in this competition.
Cooks Packet Below
Central Maine BBQ Cookoff
June 24-26, 2022
Skowhegan State Fairgrounds, Skowhegan Maine 04976
Cooks Information Packet

Thank you for your participation in this year’s event! We are very excited with the changes and upgrades to our event for the 2022 season. Our location, the Skowhegan State Fairgrounds has lots of amenities such as spacious sites, “real bathrooms”, buildings for judges and plenty of water and electricity!

There are lots of events going on during this weekend. Some of the events will be: Corn hole tournament, a meet and greet opening reception held on Friday night, Kids Corner with games and more, people’s choice competition, SCA (Steak Cook-off Association) competition, two Kids-Q events, and KCBS 4 category competition. There will be something for the whole family!
 
The tentative schedule of events for the BBQ Competition portion of the festival is listed below. To view the festival events, please refer to the website and Facebook page. http://skowheganregion.com.

Friday:

2:00pm  -                  Competitors arrive and set up
6:00pm – 10:00pm   Social and Welcome, there will be munchies and other food items, 6:00pm - 10:00pm. Music and a fire.

Saturday:

7:00am – 9:00am        Competitors arrive and setup (no driving on the fairgrounds after
9:00am) for BBQ teams
10:00am                      KCBS reps to inspect meat and cooking stations for KCBS contest
10:30am                      Kids Q Team meeting for Event 1
10:45am                      Kids Q judges meeting for Event 1
11:00am                      KCBS Turkey Team meeting
11:30am First Responders Event Meeting and Start
12:00pm Beverage Garden Opens
12:30pm                      Kids Q Turn in for Event 1
1:00pm – 5:00pm        People’s Choice judging
1:30pm                        Kids Q awards for Event 1
1:45pm                        Lobster Meeting
2:00pm                       Kids Q Team meeting for Event 2
2:15pm                       Kids Q judges meeting for Event 2
2:30pm First Responder Turn in
3:00pm First Responder Awards
3:30pm                        Kids Q turn-in for Event 2
4:00pm                      KCBS Turkey Turn In
4:30pm                        Lobster Turn-In
4:30pm                        KCBS Cooks meeting
5:00pm                        SCA Cooks meeting
5:00pm - 9:00pm VIP Event
5:30pm                        Kids Q awards for Event 2
5:45pm                        SCA Judging meeting
6:30pm – 7:00pm        SCA turn-ins
7:15pm - 9:00pm Event in the Grandstand/ Beverage Garden
8:00pm                        SCA, KCBS and People’s Choice awards
9:00pm - 11:00pm Beverage Garden Open with music

Sunday:

9:22am                        Good Luck Shot
10:00am                      KCBS judges meeting
12:00pm                      KCBS Chicken turn in
12:30pm                      KCBS Pork Ribs turn in
1:00pm                        KCBS Pork Shoulder turn in
1:30pm                        KCBS Beef Brisket turn in
2:30pm                        Dessert turn-in
2:00pm – 3:30pm        People’s Choice 2 judging (judging on left over from cooks)
3:30pm – 4:30pm        Dessert, People Choice 2, and KCBS awards

Team Move-Ins
 
The event is located at 33 Constitution Avenue, Skowhegan, ME 04976. It’s an easy ride located off Route 201. Teams can start loading in on Friday after 2:00pm. You will be escorted to your site once you enter the fairground’s main gate. We will try to accommodate your space size needs.

Water and Electricity:

Water and electricity will be provided. Teams should bring hoses and splitters to attach to the water infrastructure and cords to plug into standard receptacles. Teams wishing to run air conditions or other electric devices that draw more amperage than provided should bring their own "quiet" style generator.
 
Campsites Available:

Campsites can be reserved for an additional fee. These sites will have 30amp hook ups and water. In order to reserve a campsite, please visit: www.skowheganregion.com in the comments, please specify what team you are with. Campsites are $30.00 a night.
 
Ash, Grease, Trash:

There will be designated areas for ash and grease. Trash should be bagged and placed out front of your site. We will have volunteers picking up trash.
 
Pets:

Well behaved pets are welcomed. They must be up to date on shots (current rabies certificate) and must be registered. The fairgrounds and event coordinator have the right to request this information as they see fit.
 
Ice:

Ice will be available on the fairgrounds
 
Food:

The food vendors will be open on Saturday serving a variety of food such as hamburgers and hot dogs. We will also have various food vendors.
 
Local Amenities:

Within the town of Skowhegan, there are many stores, Motels, lots of local restaurants, etc.
 
Dump Station:

There is a dump station within the fairgrounds. Donation only to use it.
SCA Information
SCA – General Rules, taken from their website

SCA events are judged by a panel of judges and will be in a “blind judging” format.

Each team is encouraged to have some type of fire extinguishing device in their cook site.

The cook-off promoter/organizer will provide all the ribeye steaks for the event in order to create a level playing field. *No other ribeye steaks are allowed at a team’s cook site.

The SCA standard for steaks is a minimum of 1 1/8” Boneless Choice Ribeye.

Teams are subject to random ice chest inspections by any SCA Representative.

Teams must sign the turn in ticket at the time of turn in.

A spouse of an SCA Rep is not allowed to cook in any event his/her spouse is running.

Grills may be used by more than one cook.

SCA head cooks must be 16 years old.

SCA Certified Judges must be 16 years old and completed an SCA Certified Judges Class.

In case of a final results tie, the prize money will be split between the teams. Example: a total tie between two teams for first place. The prize money from first and second place will be added up and divided between the cookers. The rep will flip a coin to decide who gets which trophy.

If there is a tie between first and second place, both teams will receive an invitation to the SCAWorld Championship. If one team is already qualified, there will be no pass down – only one invitation per event.

If there is a total results tie in the top ten, both teams will be awarded the same points. 

If a number is called and no one claims the award within one hour after awards, the prize will go unclaimed. The final results will not be affected, and SCA Points will remain the same.

The head cook must be a member of SCA by the end of the cooks’ meeting in order to be eligible for any added money at events.

The winner of every SCA-sanctioned event will be invited to the SCA World Championship. If the winner of the event is not a member at the time of the win, he/she will have until the following Monday at 8am CST to become a member. If the cook does not become a member, the invitation will roll down to the highest placing member (no lower than 10th place). If there are no teams eligible for the invite, then the invite will become an “At Large Bid”.

All decisions by SCA Reps at an event are final. 
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