Public tasting 

Health Dept Requirements

Suggested booth layout diagram

Important: Update Update Update

1. Note the addition of the word Warm to describe the water in hand washing stations

2. Ground cover (tarp) this year is required because many of the searving teams will be on grass

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Public Tasting

Way Out West BBQ Championship is partnered with the Taste of San Joaquin, a second year event, featuring local restaurants/chefs who present "tastes" (or samples) of their dishes to the public in trade for tickets - this includes classics such as garlic fries, kabobs, and shrimp as well as hand-crafted desserts.

We will handle all permits and fees associated with such, although we are NOT providing the product to be sold. Note also that participating teams are responsible for providing serving boats, utensils, napkins appropriate for the items being sold.

For the general public, and your fans, this is really what it's all about, providing an opportunity to taste the BBQ that they normally would only be able to see and smell. 

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Health Dept Requirements

Health department forms will be submitted by Way Out West staff. The major points on this form are outlined below.

You must have a booth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fly screening, completely enclosing open food areas. A booth with a smooth and cleansable floor (concrete, asphalt, clean tarps and smooth wood are acceptable). (Editors note: many cook spaces are on grass. If you are participating in Peoples Choice, you must bring tarps for floor covering). 12"x18" openings on the front for food pass thru.

Provide an accurate probe thermometer to measure the hot and cold holding of potentially hazardous foods during all times of booth operation.

Provide the following hot temperature control for the hot holding of all potentially hazardous foods * above 140°F: Camp Stove, Sterno & hotel trays, Double steamer, Steam table & lids, Electric stove top, Other (specify)

Provide the following cold temperature control for the cold holding of potentially hazardous foods below 45°F:Ice chests, Refrigerator, Refrigerated truck, Ice bath and tubs, Other (specify)

Provide the following for adequate hand washing facilities, but separate from utensil wash within my booth: Warm water supply dispenser (e.g. 5-20 gallons, Igloo or Coleman container with spigot).

One separate tub (bucket or basin) for the collection of rinse/waste water. Paper towels and pump-style soap container. Warm water for hand washing must be between 100-120 degrees F.

Names of responsible persons to be present in booth during all hours of operation.

Bags of ice or food containers may not stored in contact with the ground or floor!

Suggested Booth Layout Diagram