BEGIN:VCALENDAR VERSION:2.0 PRODID:-//360exp//Events//ES METHOD:PUBLISH BEGIN:VTIMEZONE TZID:America/New_York TZURL:http://tzurl.org/zoneinfo-outlook/America/New_York X-LIC-LOCATION:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:19700308T020000 RRULE:FREQ=YEARLY;BYMONTH=3;BYDAY=2SU END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:19701101T020000 RRULE:FREQ=YEARLY;BYMONTH=11;BYDAY=1SU END:STANDARD END:VTIMEZONE TIMEZONE-ID:America/New_York X-WR-TIMEZONE:America/New_York BEGIN:VEVENT UID:76494019-4743-473e-b2c0-cd78bec6fc04@360exp.net SEQUENCE:0 DTSTAMP:20260910T233729 DTSTART;TZID=America/New_York:20261029T200000 DTEND;TZID=America/New_York:20261030T210000 SUMMARY:8th Annual Brew-B-Q LOCATION:Salvation Army DESCRIPTION:8th Annual Brasfield & Gorrie Brew-B-QJoin us for an epic even t of BBQ\, beer\, and good times for a great cause at 1300 Buck Jones Road ! Get ready to indulge in mouthwatering meats\, ice-cold brews\, and a liv ely atmosphere that'll leave you wanting more. Whether you're a BBQ aficio nado or just looking for a fun day out\, this event is perfect for all.We are excited to be back at the same venue this year\, and we hope to raise even more money for our two awesome charities: The Salvation Army of Wake County and Blood Cancer United. So\, grab your friends\, bring your appeti te\, and get ready to savor the best BBQ in town at the 8th Annual Brew-B- Q 2026!NEW THIS YEAR: Ham DuelSchedule of EventsThursday\, October 2912:00 pm - Gates Open for Setup3:00pm - Mandatory Cooks Meeting + Social6:00pm - Ribeye Judging Begins8:00pm - Poker Tournament BeginsFriday\, October 309 :00am - Wing Judging Begins11:00am - BBQ & Brisket Judging Begins1:00pm - HamDuel Entries Begin2:30pm - Awards CeremonyCOOKING TEAMSBoss Hog- $5\,00 0 (Registration Limited)Hog - $4\,000Piglet - $2\,000Add-onsWing Competiti on Add-on: $500 Ribeye Competition Add-on: $500Brisket Competition Add-on: $500RV Premium Add-on: $750POKER TOURNAMENTPoker Tournament (Single Playe r) - $300Poker Tournament (4 players) - $1\,000Prizes for 1st place ($1\,0 00)2nd place ($500) and 3rd place ($300)NON-COOKING SPONSORSHIPSPoker Tour nament Sponsor (1) - $4\,000Beverage Sponsor (1) - $4\,000BBQ Competition Sponsor (1) - $3\,500Ribeye Competition Sponsor (1) - $1\,000Wing Competit ion Sponsor (1) - $3\,000Brisket Competition Sponsor (1) - $3\,000Lunch Sp onsor (1) - $2\,500Platinum Sponsor - $2\,000Gold Sponsor - $1\,500Silver Sponsor - $1\,000Halo Hog Sponsor - $300**We will be selling our Brew-B-Q merchandise again this year! Be sure to add one to your cart during regist ration to guarantee your pre-order!T- shirts: $25Brew-B-Q Hats: $30 (limit ed quantity)2025 Brew-B-Q Hats: $5 (limited quantity)The BBQ competition w ill be judged in two different ways:Each meat will be scored individually and a champion for each meat will be crowned per division.Individual score s for BBQ and ribs will be combined to create an overall winner in each di vision.New This Year: Ham DuelHam Duel: Predict the top 3 finishers across the Boss Hog\, Hog\, and Piglet divisions. Entry is $20 at the table\; ha lf goes to charity (The Salvation Army of Wake County and Blood Cancer Uni ted)\, half goes to the top 3 point-scorers. **CASH ONLY**Score 5 points f or a correct 1st place pick\, 3 for 2nd\, and 1 for 3rd per division. Pick s lock at 2:00pm. Good Luck!Cooking Rules and Information:There will be a mandatory cooks meeting and social at 3:00pm on Thursday\, October 23. If a team member is not present for the cooks meeting\, that team will be dis qualified. Meats will be provided and will be distributed immediately foll owing the cooks meeting. Please make provisions to keep meat cold until co oking time. No meat will be distributed to a team without a cooler. An ice truck will be on site for those who need ice.Cook sites: All competitors are expected to maintain their cook sites in an orderly and clean manner a nd to use good sanitary practices during the preparation\, cooking\, and j udging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves will result in disqualificat ion. Individuals are responsible for cleanup of their site once the compet ition has ended. All federal\, state and local food safety rules and regul ations must be followed at all times.All contestants must be 18 years or o lder or be accompanied by an adult at all times.Meat Judging:Ribeyes:Only teams that have purchased the ribeye add-on are eligible to compete in the ribeye judging.Steaks must be cooked to a minimum temperature of 125 degr ees F.Turn-in boxes will be provided to each team for meat submission. Eac h box should contain one steak\, whole and uncut. No garnish is allowed in the turn-in box—compound butter is permitted if it is melted on the ste ak.Ribeye steaks will be provided to each competitor. Steaks may be cooked on any fire or heat source (wood\, charcoal\, gas\, electric\, pellet\, s ous vide\, etc.) Steaks may be lightly trimmed before but not after cookin g. Steaks may not be marked or branded in any way (grill marks are not con sidered marking.)Steaks are judged on appearance\, doneness (medium)\, tas te\, texture\, and overall impression.Wings:Only teams that have purchased the wing add-on are eligible to compete in the wing judging.Wings can be prepared in any fashion\, as long as the internal temperature reaches 165 °F.Turn-in boxes will be provided to each team for submission. Each box s hould contain 1 wing per judge. The number of judges will be announced at the cooks meeting.A wing is defined as either a drum or a flat but not bot h. Teams can determine which pieces to provide.Brisket:Only teams that hav e purchased the brisket add-on are eligible to compete in the brisket judg ing.Brisket can be prepared in any fashion\, as long as the internal tempe rature reaches 145°F.Turn-in boxes will be provided to each team for subm ission. Each box should contain a sample portion per judge. The number of judges will be announced in the cooks meeting.Presentation of brisket (sli ced\, chopped\, or pulled) may be determined by the cook team but all samp les in the box must be consistent. Garnish is optional.BBQ:Turn-in boxes w ill be provided to each team for meat submission. Each box should contain a sample of BBQ and four ribs. Garnish is optional.Boston butts and ribs ( and wings if applicable) will be provided to each competitor. Each must be cooked as a single piece of meat. There can be no evidence of blood indic ating that the meat is uncooked. The entry must be turned in by the offici ally designated time.Judging times will be assigned and communicated to yo u during the cooks meeting on Thursday\, October 29. Meats must be submitt ed for judging at your assigned time in the specified judging area and pla ced in the provided turn-in boxes. Winners will be announced during the ba rbecue competition ceremony at 5:00pm.Sanitation requirements:All equipmen t shall be clean and in good repair.All foods must come from an approved s ource. All foods that are used in the sampling process must be prepared at the event.There are to be no open displays of food meant for sampling.Hot holding equipment must maintain a food temperature of at least 135°F.A c leaning facility must be maintained. This consists of three containers tha t are to be used for a wash basin\, a rinse basin and a sanitizing basin. Foil cake pans may be used for these basins. A bleach water solution would serve as the sanitizing solution.Handwashing stations must be set up at y our cooking site. This can simply consist of a water vessel that has a spi got (e.g.\, 2-gallon water jug with a spout that can be purchased at any g rocery store)\, a pump bottle of soap\, paper towels and a catch basin for the wastewater from handwashing.Each team will receive hand sanitizer and gloves. Gloves must be worn while handling food.A stem thermometer that m easures 0°-220°F must be provided.Rule officials will arrive to your coo k site at random times. If any violations are observed\, the contestant wi ll be required to cease all food service operations until the violations h ave been corrected.Poker Tournament Rules and Information:Tournament Struc tureAll players will begin with $10\,000 in chips. Blinds will begin at $1 00/$200 and increase every 20 minutes. A full blind structure is included below\; however\, in order to end the tournament on time\, we reserve the right to change or alter the blinds at any point in the tournament.The tou rnament will have random seating. Players will randomly choose their seat by drawing a seat assignment card at registration.At the end of the 5th ro und\, there will be a break. During this break\, chips will be colored up and players may add-on.Tables will be balanced and condensed as needed thr oughout the course of the tournament at the sole discretion of tournament director. When only 8 players remain\, play will stop and players will dra w for seats at the final table.Players who arrive late to the tournament w ill still be placed into the tournament with a full chip stack as long as tournament is within the first five blind levels. Oncetournament has compl eted the 5th blind level\, no additional players mayjoin.Rebuys and Add-on sThere are two types of Add-Ons: Instant Add-On & BonusAdd-OnAn Instant Ad d-On allows a player to add 2\,500 in chips to their starting stack. This add-on costs $100 and is only available prior to the first round of play a t the start of thetournament.A Bonus Add-On allows a player to add 2\,500 in chips to their stack. This add-on costs $100 and is only available to p layers who remain in thetournament before the first break takes place. Bon us Add-Ons will take place during the first break.There is only one type o fRebuyA Rebuy allows a player who has less than 2\,500 in chips re-buy for $100 and receive an additional 2\,500 in chips. The rebuy period occurs d uring the first five blind levels of the tournament. There are no limits t o the number of Rebuysa person can make during this period. A player who h as less than 2\,500 in chips may do a double rebuy and receive 5\,000 in c hips for $200 (2\,500 in chips for each $100) but a player may never go ov er 12\,500 inchips.At the end of the first break: Players who have below 2 \,500 in chips at the start of the first break may rebuy for $100 AND add- on for an additional $100. The player would receive an additional 5\,000 c hips for$200.Blind Schedule:Prizes:\n\nBoletos: https://www.simpletix.com/ e/8th-annual-brew-b-q-tickets-281597 URL;VALUE=URI:https://360exp.net/events/76494019-4743-473e-b2c0-cd78bec6fc 04 END:VEVENT END:VCALENDAR