4th ANNUAL JOHN HYBNER MEMORIAL BBQ COOKOFF

• Date: Saturday, March 23,2024
• Location: K. Spoetzl Brewery & Distillery 
• Early Set Up: After 12pm on Friday, March 22nd
• If arriving Friday before 5pm, email our events page (events@spoetzl.com) for location assignment
• Be in place by 7am Saturday. No vehicles in/out of cooking area between 7am – 5pm
• Tray Pick Up: Friday 
• Head Cook’s Meeting: Friday, March 22nd @ 6pm
• Meet at the pavilion.
• Categories Judged: Saturday, March 23rd 

TURN IN TIMES:

9am Shiner-lada (1- 16 oz cup provided, ONLY Shiner beer may be used and will be provided) 

10:30 am Beans: ( 1 full cup)

12 pm Chicken: 1 Chicken Halve

1:30pm Pork Spare Ribs: 8 individual Pork Spare Ribs

3 pm  Brisket: 8 Full Slices of Brisket 

AWARDS @ 5 PM

IMPORTANT INFORMATION REGARDING SHINER-LADA CATEGORY: 

• Drink must be made using Shiner Beer ONLY! 
• You must use the 16oz Shiner cup provided to you 
• 4 brands of Shiner Beer will be provided including: Shiner Bock, Shiner Light Blonde, Shiner Premium, Shiner Orale 
• 10 minutes prior to turn in time- you will come up to the pavilion and select your Shiner Beer brand of choice, pour amount desired into cup and turn in 
• There will be no exceptions to the rule stated above 
• If you bring your drink already mixed with alcohol, you will be disqualified. 
• If you have any questions, please contact: events@spoetzl.com

GENERAL INFORMATION & RULES

1.     Teams will be authorized to park inside our shipping and receiving area. We ask that you respect the contents of the property and do not tamper with any equipment or wander into any part of the facility.

2.     No teams will be allowed to set up on the lawn – this area is reserved for the general public.

3.     Each team has a choice of only two: one (1) motor vehicle, one (1) motor home, or one (1) camper that will be allowed in the team’s designated space (limited to 40’X40’ in size). All other vehicles will be parked in the public parking area. 

4.     Overnight site lighting is minimal. Plan accordingly. 

5.     Port – O – Potties will be provided in cooking area.

6.     Teams must furnish all equipment and supplies needed. Teams should bring their own generator and water for the event. A designated water spigot will be available to the teams. The parking lot is not shaded – we strongly encourage teams to bring suitable shelter as the weather may require.

7.     No gas or electric grills. Fires must be of wood or wood substance. No fires on the ground. All teams must have a fire extinguisher.

8.     Head cooks are to make sure each area is cleaned up after the cook off. 

9.     Dumpsters, grease & ash barrels, and water dump site will be specified.

10.  Coolers are allowed in cooking area, assuming they are stocked with Shiner Beer or Spirits 😊 Glass containers are prohibited at the event. 

11.  The head cook is responsible for the conduct of his or her team. Failure to comply with the rules of the event or the excessive use of alcoholic beverages may result in immediate disqualification and you will be asked to leave the event.

12.  All teams are asked to be out of the cook-off area by noon on Sunday, March 24th.