The 2nd Annual Old Falls Street Ribfest will be held on July 15th - 16th, 2011 on Old Falls Street NY Downtown Niagara Falls in Partnership with The Conference Center Niagara Falls Now with the 1st “Old Falls Street Rib fest” complete, the crew from the Conference Center, Niagara Falls www.conferencecenterniagarafalls.com knows what to expect for the 2nd year. They did an outstanding job! Jill, Heidi, Jennifer, and Bosch. Working with them and their great “Get it done” attitude is a dream come true. With our 2nd event set for July 15 and 16, 2011. We will step up to a full back yard event. Please remember these rules have also been approved by the “World BBQ Association” for all events. Niagara Falls being a world class destination means teams from around the world are also interested.

1. CATEGORIES: contest will include two (2) categories with each team in the BACKYARD DIVISION cooking Chicken and Pork Ribs 2. COOKED ONSITE – All meats must be cooked onsite without precooking or pre-marinating. A team or cook must have their meat inspected before cooking or preparing to cook. (See schedule of events for inspection times). Only after official inspection can the meat be marinated, rubbed, etc., as the cook wishes. All meat must remain on team's site after inspection and ready for turn-in. 3. SANITATION: Cooks are to prepare and cook meat in a sanitary manner. Cooking conditions are subject to inspection by the judging committee and local health department. Infractions identified by the judging committee shall be immediately corrected or the cook will be subject to disqualification. All meat must be kept at a temperature of 140ºF or higher while cooking or being held after cooking and be kept at 40ºF or lower before cooking. A hand washing station (bleach and water) must be on site. All cooking areas must be maintained in a neat and orderly manner and left as they found it on arrival, with trash appropriately tied in bags and placed in containers provided. No pets in cooking/prep area (per Health Dept.). 4. ENTRIES PER PIT: Only one team will cook on assigned site on a given BBQ pit. 5. OPEN FIRES: Open fire pits or barrels may be used in some areas. In the interest of safety, a barrier must be placed around such open fires. A fire extinguisher must also be onsite for every team. Ash and grease barrels are available onsite. 6. BBQ PITS: ALL type pits are allowed, including electric, gas, charcoal, pellet and/or wood. Specify type of pit on registration for staff to anticipate team needs. 7. AMBASSADORS/ COOKING TEAM/ SITES: Teams will be assigned official ambassadors. Need something? Just ask. Teams shall consist of not more than four members, plus one ambassador, officially. Others may assist but will not be considered “active” team members with official armbands (armbands will be needed to attend several event functions). • Regular team sites are 10' X 10' for BACKYARD DIVISIONS. Team placement will be made as teams arrive at the event. 8. COOK'S MEETING: At least one member, including the person listed as Chief Cook, must attend the mandatory Cook's Meeting. Turn-in boxes will be distributed and questions will be answered at this time. (See Schedule of Events for times.) Saturday, July 16, 2011 9. BLIND NUMBER SYSTEM: A blind judging system will be used. Each team will be issued turn-in boxes with the team's name. However, this will be changed to a number before being submitted to the judging area. Scores will be available immediately following awards ceremony. 10. JUDGING TRAYS: Styrofoam trays with hinged lids (size 9”X9”) and without dividers will be given to each team for ALL entries. All trays shall be clean and free of any markings. Marked entries may be disqualified at the Barbecue Committee's discretion. Chief Cooks are responsible for insuring containers remain clean and undamaged. 11. JUDGING TRAY CONTENTS: If you wish to serve sauce with your entry, it should be served on the meat — not on the side. No pooling of sauce allowed in turn-in box. NO garnishes or condiments are allowed in turn-in box — making this a “meat only” contest. At least seven individual ribs (or more) must be placed in the container. Your choice of rib cuts are accepted with the exception of country-style ribs. At least seven (or more) individual pieces of chicken. This can be whole pieces (breast, leg, thigh, etc.) or cut up individual servings. 12. TURN-IN TIMES: A turn-in window of 5 minutes before and 5 minutes after the set turn-in time will be recognized. Judging trays presented before or after the turn-in window will not be accepted. (See Schedule of Events for turn-in times.) 13. JUDGING CRITERIA: A team of 6 judges will be assigned to each table, along with a judging assistant. Judges will assign a score from 6.0 to 10.0 for each sample after having tasted all samples (comparison-style judging), using 1/10 point increments. Individual scores will be given for Appearance, Taste and Tenderness. 14. DEADLINE: All registration forms, with appropriate entry fee, must be delivered to the following address on or before July 09, 2011. (Check, Money Order or Pay Online) Smokin' Eagles BBQ Festival Competition P.O. Box 1112 Niagara Falls, NY 14304 15. GENERAL RULE – Above all else, have fun! This is what the Sport of Barbecue is all about! For More information contact: Roy “Honcho” Gregory at 1-716-695-3755, or e-mail to rgregory6@roadrunner.com Robert Giordano at 1-716-799-4338, or email to postmaster@thebarbecueshopinc.com