Barnyardfantasyfootballleague

About Us

What is the Barnyard Fantasy Football League?

Est. 2009, the BFFL is a group of local friends who annually compete in fantasy football. Over the years it has evolved to include an annual Rib Cook-off and Chili Cook-off that raised money for Toys for Tots, until they left our community.

Now, we bring our fun filled festivities back to the public in hopes of raising money for the Holiday with Hero's ( Formally Shop With a Cop Program). Net proceeds raised will be donated to Holiday with Hero's, via BFFL, in memory of Herb Green, a founding member of the BFFL, and former City of Starke Finance Officer, who passed away in 2013.

Past judges have included Mr. Friday Night (David Rogers), Sheriff Gordon Smith, and Clerk of Court Denny Thompson. All events will be open to the general public.

"Stay tuned for additional details."

BFFL Annual Rib Cook-Off `25

When and Where?

The Barnyard Fantasy Football League (BFFL) Rib Cook-Off for 2025 will be held October 25th at our new location "The Bradford County Fairgrounds" located in Starke, FL. "Event details are still being finalized - more information will be released shortly."

Rib Cook-Off Schedule

8:30 A.M. - Check In/Site
9:00 A.M. Smokers Start
9:30 A.M. Cooks meeting, Ribs handed out, and Rules gone over (objections will be heard at this time)
10:00 Ribs on the Smokers/ Event opens to the public
12:00 P.M. - Band TBD
2:00 P.M. - Band TBD
4:00 P.M. Rib Turn In
4:30 P.M. - Band TBD
6:00 P.M. Winners Announced
8:00 P.M. - End of Event

Host: Rick Stevenson and Jimmy Smith

Musical Entertainment

Musical line up will be posted soon. Previous lineups have included area fan favorite musicians Matt Wilsey, and Steven Flowers.

Other Activities

Ribs and Music aren't the only things we will have! Bring the whole family and enjoy great food, awesome music, and all kinds of fun activities like jump houses, raffles, vendor shops, and much more. Don't miss the fun!

Get Involved!

Be a part of the event and the community

We are actively seeking vendors, donated products from local merchants to be raffled off, and local musician's that would like to donate a few hours of their time, and music, to a worthy cause. If interested please fill out the form to the right. You can also contact Rick Stevenson or Jimmy Smith at barnyardffl@yahoo.com. Future announcements will be forthcoming as our musical line up, sponsors and vendors takes shape.

**Note for Vendors**

If you are interested in participating as a vendor, please indicate in the message section your Vendor Name and products being sold. Vendor spaces are your typical 10x10 space. If you need a bigger space or other accommodations, please indicate. After your email is received you will be contacted by one of the individuals below for confirmation. Vendor spaces are (Fee to be determined) and paid the day of the event. Vendor check in will be announced soon since we will be holding the event at a new location.

Rick Stevenson Jimmy Smith
Commissioner Co-Commissioner

Participant Rules

Rib Cook-Off Schedule:

8:30 A.M. - Check In/Site
9:00 A.M. Smokers Start
9:30 A.M. Cooks meeting, Ribs handed out, and Rules gone over (objections will be heard at this time)
10:00 A.M. Ribs on the Smokers
4:00 P.M. Rib Turn In
6:00 P.M. Winners Announced

Prizes:

1st Place - $250 and Trophy
2nd Place - $150 and Trophy
3rd Place - honorable mention and Trophy

Entry Fee:

$125 Per Entry. Entry Fee Includes Ribs and an Assigned Set-Up Site

Cooking:

Each Team Will Be Provided 2 Slabs of St. Louis Style Ribs
Each Team Will Be Assigned a Cooking Space
Each Area Will Have Electric and Water Available (must supply own water hoses and extension cords)
ALL COOKING MUST BE DONE ON SITE. Ample Time Is Provided for Dry Rubs and Marinating
Each Team is Responsible for Their Own Grills, Utensils, Pans, etc.... That You May Need to Cook Your Ribs
Cooking Must BE Done with Charcoal/Wood. No Pellet Grills or Electric Smokers. LP Gas May Be Used for Lighting Grill and Maintaining Heat, But Not a Constant Source for Cooking
All Meat Must Remain on Site After Distribution Until Turn In
Each Team Must Provide and Maintain a Fire Extinguisher on Their Assigned Cooking Area
Cooks Are to Prepare Meat in a Sanitary Manner
Each Site Must Have Soap, Paper Towels, and Other Items Necessary to Keep Their Areas Sanitary
All Cooking Stations Must Be Left in a Neat and Orderly Manner After the Competition
No Pets Allowed in The Assigned Cooking or Prep Areas.
All Teams are Allowed 1 Case of Beer for Their Team (Members Involved in Cooking). All Other Alcohol Must Be Purchased from Vendors.

Judging

Your Entry Will Be Judged by A Panel Of 5 Judges
Each Turn In Box Must Have 5 Ribs Per Box
Nothing Else Including Sauces, Garnishments, etc... Will Be Permitted Inside the Box. If contestant Turns in a Box with Anything Other, Then Ribs Will Be Disqualified
All Judging Is Anonymous, Turn In Boxes Will Be Assigned a Random Number and Turned into the Judges by a Representative That Is Unaware of What Team Is Assigned a Particular Number
The Judges Will Have a Scorecard with Only Numbers
Each Judge Will Assign a Score From 1-10 Based on Flavor, Tenderness, Smoke Ring, and Overall Impression After Sampling Each Entry

Website by EBizNerd

B.F.F.L. ANNUAL RIB COOKOFF CONTEST

B.F.F.L. ANNUAL RIB COOKOFF CONTEST

About Us

What is the Barnyard Fantasy Football League?

Get your tastebuds ready!

What a cookoff! Am I right?