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This past year we used BCOE (www.brewcompetition.com) and liked it. It supports online payment via paypal which we liked. It is free (in both senses) but you can optionally purchase hosting for $10, which we did.
It does not do flight definitions, judge assignments, etc, just the online registration. It exports data to HCCP which does that other stuff but the developer is working on a new version of BCOE that does the whole enchilada. Assuming it is available, I suspect we will use that next year.
... but I thought the later sugar addition was a pretty smart idea. I got it from Timothy's Tripel recipe in Homebrewopedia.
... or just RDWHAHB.
To sanitize . . . you can get yourself a bottle of Four Roses and soak your pieces in them for a few days prior to adding them to the keg.
You might consider hitting them with a torch, sort of toasting the surface.
How big are they? The normal size you'd get from your LHBS or larger.
How you prepare them before they go into the carboy is a question of what you intend to use them for. If you want to avoid a bacterial contamination then you will need to sanitize them some how - steam is what I would use on cubes (5 mins), but you may struggle to do this with a stave if it's very long. If you're going to add to a sour beer, I'd just wipe them down with a wet cloth and chuck them in.