Total Prize - $8,000

The Grand Champion will receive: 

1.  An invitation to Sonny's Invitational event next spring that has a guaranteed payout of $68,000.

2. If you have 15 teams, the Grand Champion will receive an entry into the drawing to participate in the Jack Daniels BBQ Cookoff in Lynchberg, TN 

 The Reserve Grand Champion will receive: 

1. An invitation to the Sonny's Invitational event.

 2. We will attempt to make you a qualifier for the World Food Championships and The American Royal Contest in Kansas City.



Absolute Deadline (space permitting): November 8, 2015                       Fax form to: 850-249-3624

Grilling Space Cost:  $350 for Competition Grillers

(If you are going to participate in the prize money, regardless of your grill size, you must pay the $350 ans supply your own meat)

 $150 for Backyard Grillers

As a Backyard Griller, The Rotary Club of Panama City Beach will provide ONE of the following meats for the signature “Swine Tasting:” Chicken Wings, Pork Ribs, Pork Butts or Beef Brisket.

 $100 for ANYTHING BUT…

Anything you want to brag about? Gumbo, chili, apple pies, cornbread, grilled shrimp to bacon wrapped chicken livers. Here’s your chance!  You must provide a minimum of 350 servings no larger than 2 oz. 

Please make checks payable to:

PCB Rotarians at Work, Inc. and mail to: P.O. Box 9279, PCB, FL 32417

PCB Rotarians at Work, Inc. is a 501c3 tax exempt organization (EIN# 20-8589918)



  1. Chicken: The team will cook chicken as individual pieces, quartered.
  2. Pork Ribs: Loin back (baby back) or spare ribs only, meat on the bone. No country style ribs and no chopped, pulled, or sliced rib meat loose in the box.
  3. Pork: Whole shoulder, Boston butt or Picnic only. Must be cooked as a single piece of meat.
  4. Beef Brisket: Packer trimmed, flats or points.

Competition Competitors will NOT be eligible for the People’s Choice Award

Backyard Grillers and “Anything But” are eligible for the People’s Choice Award

We request, as a contribution to our charity event, that you prepare 350 servings of "finger foods" to be handed out during the “Swine Tasting” event which is the public part of the event.

The Grills Gone Wild/Rotary Club of Panama City Beach WILL provide the meat (from any of the 4 categories above) for the signature “Swine Tasting” portion but YOU MUST LET US KNOW WHAT TO ORDER, PRIOR TO THE EVENT.



MAIN EVENT GUIDELINES - The Signature “Swine Tasting” Event is a major part of GGW and will attract upwards of over 2,500 people to the campus.  Each griller is asked to provide a taste of their product to those in attendance.   Feel free to be creative with your product – gumbo, fish, desserts, stews, vegetables, etc. – anything you can cook on the grills and bring the people to your grill area.

Be prepared to provide a minimum of 500 pieces of product so PORTION CONTROL IS ESSENTIAL.  It is asked that each sample be portioned and distributed to be no larger than 2 oz.  If your site is preparing ribs, one rib per guest is the guideline.

Competition Grillers & Backyard Grillers can pick-up their selected meat for the signature “Swine Tasting” from 3 p.m. - 6 p.m., on Friday, November 20, 2015, - LaFriandise kitchen area.  Be should to let us know what type meat you will need for the Swine Tasting so it can be ordered.  No last minute, or day of, orders will be accepted!  The main event will begin at 6:00PM.                           


 The Grills Gone Wild Event coordinator must approve any construction on event property in advance.

Structures must be safe and kept in good repair and failure to do so will result in cook team disqualification. Cook sites are limited and must be used for the competition and event, not just for entertaining guests of the cook team.  We want everyone to have a good time, however, this is a contest and the space provided is needed for the teams to prepare for competition.


Contestant(s) agrees to indemnify and hold Grill Gone Wild, Rotary Club of Panama City Beach, Gulf Coast State College, and Bay County School Board, all employees, agents and volunteers harmless from any and all claims made against same, including, without limitation, all costs, liabilities, judgments, expenses, damages, or reasonable attorney’s fees arising out of or in connection with:


  1. Any Structure erected by Contestant(s)
  2. Any apparatus, equipment, or personal property used by Contestant on the premises
  3. Any act or omission to act of Contestant(s), Contestant Team, its agents, invitees, participants, representatives, employees, servants and assigns
  4. Any claims made on account or resulting from Contestant(s) participation in the contest


We agree to abide by all Rules and Regulations the Grills Gone Wild coordinator contained in the application and information provided to all accepted applicants.  We further agree to see that the area is cleaned after our use of the site, to remove all trash and garbage resulting from our use of the cook site, to turn off all lights and electrical appliances and to extinguish any and all fires prior to leaving the site. We further agree to notify all members of the cooking team of these important rules.

We agree to pay a $100 uses fee for non compliance of the rules stated above.



GGW, an affiliate of Florida BBQ Association, will use rules and guidelines accepted by the Florida BBQ Association. This is not a sanctioned event but Florida BBQ Association judges will be judging. 


1. CONTESTANT - A contestant is any individual, group, restaurant, etc. hereinafter referred to as a team that will prepare and cook an entry or entries for the purpose of being judged according to FBA rules. Each team will be comprised of a head cook and as many assistants as required.  No team shall enter more than one turn-in box per meat category in a contest. Neither a family member of a competing cook team nor any cook team member of that cook team may enter the judging area at any time during the contest. These rules apply to both Professional Division and Backyard Teams. All contestants must have at least one representative of their team present at the Cook Team Meeting held on the evening prior to the contest. In the event this is not possible, the team shall contact the Contest Organizer at that contest and inform them of their absence. Cook teams absent from the meeting accept all responsibility for understanding these rules and any changes to them that may have occurred. Violation of these rules may result in disqualification from this contest.

2. INTERPRETATION of RULES - The interpretation of the FBA rules and regulations are those of the FBA Representative at the contest and his or her decisions are final.

3. EQUIPMENT - Each team will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker, wood, charcoal, or wood pellets. No team may share a cooker or grill with any other team. NOTE:  GGW will provide water, electricity and plates and utensils for the Swine Tasting.  Light towers will be placed throughout the area but we strongly suggest you bring your lighting for in and around your tent/cooking area.

4. MEAT INSPECTION - All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. Prior to cooking, all meat that is resting in preparation for cooking must be covered at all times. All meats must be cooked to a minimum internal temperature of 145 degrees F. After cooking, all meat must be maintained at a minimum temperature of 140 degrees F in a covered container until turned in for judging. All contest meat, once inspected, may not leave the cook team's site until turn in.  

All provided meat products will need to be picked up from 3 p.m. until 6 p.m. on Friday evening, November 20, 2015, at the LaFriandise kitchen area at Gulf Coast State College.

5. COOKING FUELS - The only approved cooking media are wood, charcoal, or wood pellets. Gas of any kind or any electrical heating element may be used only to start the initial fire or to start burn barrels, charcoal chimneys, etc. A gas starter, gas flame, or electrical heating element may not be used in the cooker after the meat has entered the cooker or during the cooking process. Gas bottles must be disconnected from the cooker once the fire has started and must be removed from the immediate cooking area. A gas flame or electrical heating element may not be used in the cooker during any part of the cooking process.

6. APPROVED COOKERS - Any wood, charcoal, or wood pellet fired cookers homemade or commercially manufactured, will be allowed to be used in this event. Electric or manual operated rotisseries or rotating shelves are permitted during the cooking process. Electric or manual operated wood, charcoal, or wood pellet augers are permitted during the cooking process. Electric or manually operated power draft devices are permitted during the cooking process.

7. CONTESTANT'S SITE - Each team will be assigned a cook site. All equipment including cooker, canopy, trailer, etc. must be contained within this space. If additional space is required the team should contact the contest organizer and make satisfactory arrangements.

8. BEHAVIOR - Every team, including members and guests, are expected and required to exhibit proper and courteous behavior at all times. A quiet time will be in effect from 11:00 PM on the night prior to the contest judging, remaining in effect until sunrise on the following day. No alcoholic beverages will be distributed to the General Public. Teams will be informed of all local laws and will adhere to same. Failure to abide by these rules of behavior may result in expulsion from the contest and repeat offenders will be barred from competing in any future Grills Gone Wild event.

9. CLEANLINESS AND SANITATION - All teams are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking, and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Teams are responsible for cleanup of their site once the competition has ended. All federal, state and local food safety rules and regulations must be adhered to at all times.

10. MEAT CATEGORIES - the following categories are approved by the FBA:

  1. Chicken: The team may cook chicken whole, halved, or individual pieces.
  2. Pork Ribs: Loin back (baby back) or spare ribs only, meat on the bone. No country style ribs and no chopped, pulled, or sliced rib meat loose in the box.
  3. Pork: Whole shoulder, Boston butt or Picnic only. Must be cooked as a single piece of meat.
  4. Beef Brisket: Packer trimmed, flats or points.

11. JUDGING – Grills Gone Wild and FBA allow for DOUBLE blind judging only. Entries will be submitted in an approved container, with NO garnish, or decorating of any kind. Only the entry to be judged is allowed in the container. Marking of any kind will disqualify the entry. Each entry will be judged on PRESENTATION, TASTE / FLAVOR, and TENDERNESS / TEXTURE. Meat may be sauced or unsauced. A minimum of 8 separate and identifiable portions must be submitted. There is no way any judge can recognize any contestant’s entry. At turn in, your box is identified with a computer generated identification bar code. Only two people have access to the computer that generates the bar code....both are FBA sanctioned directors attending the event.   

12. SCORING - Each entry will be scored by FBA certified judges in the areas of PRESENTATION, TASTE / FLAVOR, and TENDERNESS / TEXTURE. Scoring ranges from a low of 5.0 to a high of 10.0 in increments of .5 points for each category. Using a weighted average, the maximum score for a category is 200 points. Any entry that is disqualified as per section 13 will receive a score of zero for all three categories from all six judges at that table.

13. DISQUALIFICATION - An entry can be disqualified by the FBA Representative only. An entry can be disqualified for any of the following reasons:

  1. There is evidence of marking or sculpting. Marking is defined as: any handwritten or mechanically made mark inside or outside the turn-in box that identifies the submitting team to any judge. Sculpting is defined as: the carving, decorating, forming, or shaping of a meat entry contained in a turn-in box that identifies the submitting team to any judge.
  2. There are not a minimum of 8 separate and identifiable pieces.
  3. There is evidence of blood such that the meat is uncooked.
  4. The entry is turned in after the officially designated time.
  5. Gloves are not used while handling food products.
  6. Not cooking pork as a single piece of meat.
  7. Not cooking the meat that was inspected.

14. JUDGING PROCEDURE - The table captain brings all the boxes to the table. He or she announces the number of the box to be judged, opens that box and checks for rules violations such as marking, insufficient number of samples, etc. All judges score this box for presentation. Each judge then takes a sample and scores this box for taste and tenderness. The table captain makes sure that all scores for that box are recorded before moving on to the next box. This procedure is repeated for boxes 2 through 6. After all the boxes have been scored the table captain will return the boxes to a designated area. The table captain will then collect the judging slips and turn them over to the Grills Gone Wild representative. The use of eating utensils is not allowed.

15. WINNERS - The winners in each meat category will be determined by adding all the scores together and the team with the most points will be 1st. place, the team with the next highest total will be 2nd place, etc. The GRAND CHAMPION will be the team with the most total points. To qualify for the GRAND CHAMPION a team must submit entries in all four sanctioned categories. Ties in any meat category, grand or reserve champion are allowed. In the event of a tie in a meat category the next lowest rank will be omitted and the tied teams will be awarded the same rank. In the event of tie for grand champion the tied teams will be declared grand champions and there will be no reserve champion. .

Any prize money for the tied rank and the next lowest rank will be combined and distributed evenly amongst the tied teams. For example a two way tie for 1st place in brisket with a $500 prize for 1st place and $400 prize for 2nd place would result in the two teams sharing 1st place and $900; there would be no 2nd place award. The results of an FBA sanctioned contest are considered to be certified at midnight local time after the completion of the contest.

Since this event is our main fund-raiser the prizes for the 2015 competition are:                                          

  1. Grand Champion - $2,000
  2. Reserve Champion -$1,250
  3. 3rd Place Overall - $750
  4. 1st Place - $400
  5. 2nd Place - $300
  6. 3rd Place - $200
  7. 4th Place - $100

16. TURN IN TIMES - Each meat category turn in time will allow for a 10 minute window, that is 5 minutes before and 5 minutes after the time as suggested below:

  1. Chicken: 11:00 AM
  2. Pork Ribs: 12:00 PM
  3. Pork: 1:00 PM
  4. Brisket: 2:00 PM

The contest organizer may revise the times but a one hour time frame between categories must be maintained.  Meat turns in times as posted by the contest organizer, either in the application form or the confirmation notice, are final and cannot be changed. Turn-in boxes and their contents become the property of Grills Gone Wild and the Florida BBQ Association at the moment they are placed on the turn-in table.

GGW, an affiliate of Florida BBQ Association, will use rules and guidelines accepted by the Florida BBQ Association. This is a sanctioned event judged by the Florida BBQ Association.