2025 Grand Prix/ Chili Cook off
Volunteer List
These are areas where Volunteers are needed for this years Grand Prix/ Chili Cookoff
Friday Evening Set Up Crew - April 4th beginning at 6:00 PM
At least 5-10 people to help move and set up tables and bleachers as well as decorate
Saturday Crew categories - April 5th - arrive at 8:45 AM
Kitchen - 4-6 to help cook and serve hot dogs, chips and water. Restock condiment table for chili cook-off
Car runners - (2) transport cars back to the holding table after each heat (would be great for teens not entered in the race)
Door workers - (2) help guide Entrants to the check - in area
Check -in station 1- (2) checking cars against requirements using scale and go-no-go box.
Car Judges - (3) will judge and award 1st, 2nd and 3rd place for design for each each group
Chili Judges - (3) will judge chili based on a determined criteria. (must have a high heat tolerance)
Awana Grand Prix Information
The 2025 Awana Grand Prix at Fellowship Baptist Church will be held Saturday, April 5th at the church in the FLC
Check in will be from 9:00 AM to 10:00, with races beginning at 10:15 AM
Car kits will be available during the Awana club meetings beginning on Jan. 15th. Cars will cost $6.00 per car.
2025 Fellowship Baptist Church Awana Grand Prix Guidelines
Categories
The Grand Prix will be conducted with 5 “rounds” of events:
- Round 1 – Puggles and Cubbies
- Round 2 – Sparks
- Round 3 – Truth and Training
- Round 4 – Teens and Adults
- Round5 - Grand Championship
Note: All rules stated on the “Building Plan” sheet included in the car kit have been restated here for clarity so you do not need to reference both sheets. The rules as stated on this handout are comprehensive for the Fellowship Baptist Church AWANA Grand Prix.
1. General Guidelines
a. Use only the woodblocks, wheels, and axles furnished in AWANA kits. The car must roll on the wheels from the kit and the wheels shall turn about the axles from the kit. The provided woodblock should form the base or chassis of the car. Replacement wheels and axles are available if needed.
b. Cars may be built by the clubber with the assistance of an adult. Clubbers should do as much work as they safely can.
c. Cars must be “NEW WORK” for this AWANA year.
d. Additional materials (e.g. additional wood, accessories, decals, paint, etc.) may be added to the car provided they do not violate any of the other guidelines.
e. Starting devices are prohibited. Car must be freewheeling.
2. Dimensions
a. Overall length shall not exceed 7”.
b. Overall width shall not exceed 2 3/4”.
c. No part of the car may extend past the starting pin.
d. Overall height shall not exceed 3”.
e. Distance between the inside of the wheels should not be less than 1 3/4”.
f. Clearance on the bottom of the car must be at least 3/8”.
3. Weight
a. Car must weigh no more than 5 oz. on the official scale at check in. Weight may be added to cars provided it is securely attached or built into the car.
b. The official scale used at check in will be available on the two nights of club that precedes the event
4. Wheels, Axles, and Lubrication
a. Wheel bearings, bushings, washers, and springs are prohibited.
b. Lubrication will be allowed provided it is of the dry graphite type and does not foul the track. Lubrication may not be added after check in.
c. New axle slots or holes may be cut or drilled if desired. There is no restriction on the number of wheels that must be in contact with the track. IE: a wheel or wheels are permitted to be elevated as to not touch the track surface
d. Wheels must maintain their original tread width, outside diameter, and interior diameter. The bulk of the wheel must remain intact. Light sanding to smooth or balance the wheel is permitted.
5. Arbitration
a. Should a car’s qualifications fall into dispute, the Race Commissioner will make the final decision regarding its qualification. The Commissioner may, at his discretion, disqualify a car from the speed competition but allow the car to remain eligible for design and novelty awards.
Race Procedures
1. Check-in: Racers should bring their cars to the Inspection Table for check-in. The deadline for check-in is 10:00 AM on race day. Inspectors will check the weight of each car on the scale. The car will then be checked in the “Go-No Go” gauge box to ensure it does not exceed the maximum dimensions specified above. If the car is too heavy or too large, the owner may alter it to pass inspection at the Repair Station. Modifications must be complete by 10:00 AM so the car can be checked in.
2. Pit Area: When a car passes inspection, it is moved to the Pit Area. The cars are to remain here, untouched by anyone (including the car owner), until the car is on deck for the next heat. This is also where the entries are evaluated by the judges for design. When the car is on deck, race personnel will retrieve the cars from the pit area and place cars on the track.
3. Racing: The race will be conducted in a lane rotation fashion, where each car will compete in one heat on each of the track’s four lanes. At the end of a heat, race personnel will retrieve the cars and return them to the pit area. Owners may not make modifications or add lubricant between heats.
4. Disqualification: If a car skips its track in a heat, the car's owner shall have two minutes to make needed repairs and the entire heat will run again. If the same car skips its track on the rerun, it is disqualified and the remaining three cars will again rerun the heat. The race commissioner may override the disqualification rule at his discretion, such as when the car skips its track due to a track defect.
5. Arbitration: Should the conduct of an event fall into dispute, the Race Commissioner will make the final decision on its resolution.
Awards
Each club will each be judged for speed and design. Trophies are awarded to the top three entrants in each club. Trophies will be awarded at the end of the day. All qualified entrants will receive a participation ribbon for the event.
The Grand Champion will be determined by a final round of racing between all 4 group winners with the single winner being awarded a special Trophy.
1. Speed: Times will be recorded with electronic timing equipment and race management software. Each car will race multiple times with at least one race in each lane.
2. Design: Design awards are given to entries that demonstrate skill and craftsmanship in woodworking and painting and attention to detail.
Contact Justin Lochard, (502)381-6994 with questions.
The 2025 Chili Cook-Off will take place this year on Saturday April 5th in conjunction with the FBC Awana Grand Prix Derby.
PARTICIPATION
-The Chili Cook-Off is an open competition and all are welcome to enter. You can find the entry sheet in the Sign-Up section of the Church App.
-Please arrive with your entry between 10:00 AM and 10:45 AM on the day of the event. We would like to have chili available beginning at 11:00 AM.
-We will have identifiers available for type/name of chili and whether or not Chili is in the HOT category
There will be an intermission during the Grand Prix Event to allow all patrons and contestants time to try the different chilis.
CATEGORIES
There will be 4 trophies awarded
- Most Traditional - this will be awarded to the chili that best represents traditional chili. IE: tomato base, with or without beans, traditional spices
- Most Unique - Trophy will be awarded to the chili that is the most unique and non traditional. IE: white chili’s, nontraditional ingredients. Some past examples are Chili Mac, Chicken Chili, Pizza Chili.
- Hottest - This trophy will be awarded to the chili that brings the heat in addition to flavor. Judges will rate these chilis based on heat level as well as overall taste.
- A chili in the hottest category will be expected to carry an increased heat level but also still meet the other criteria. A 10 in heat could have a 2 in taste. Vice versa a HOT chili could score a 10 on taste and a 3 in Heat. The judges will be looking for HOT chilis that also taste great.
- Grand Champion- This will be awarded to the chili that achieves the highest overall score from all entries.
JUDGING
Judges will try each chili and score them based on the criteria listed below. Each Criteria will be judged on a scale of 1-10 with 10 being the highest possible score.
- Appearance
- Aroma
- Consistency
- Taste
- After-taste
- **Heat - this will be accounted for in all categories but will be scored with a higher emphasis on entries in the HOT category.