Backyard BBQ Competition

Join us for our first Backyard BBQ Competition!

This one should be a lot of fun! We are starting out with some easy categories and hoping to increase difficulty as we go along.

We aren’t KCBS official, but similar food safety rules need to apply so we don’t poison the judges – we want them to come back for the next one!

Backyard BBQ Competition Rules & Regulations:

1. A $50 entry fee is required to compete.
2. Entry is limited to the first 20 teams that complete an entry form and pay the entry fee. Amateurs only. Each team will consist of one Chief Cook and up to 3 assistants. Contestants must be 18 years of age or older to enter.
3. Competition meats cannot be pre-cooked or pre-boiled.
4. All meats must be raw and un-seasoned at check-in. All seasoning and cooking shall be done within the team’s cooking space at the event.
5. Contest categories are:
a. Stuffed Pork Chops
b. Hamburgers
c. Chicken
6. Until cooking begins, all meat must be held at a food safe temperature, lower than 40 degrees F, and not show any signs of spoilage. After cooking, meat must be maintained at a minimum temperature of 140 degrees F. Meats cannot be on the pit before the official start time.
7. There will be no sale of contestant’s meats, rubs, sauces etc. allowed during the day of the contest.
8. Contestants must provide their own tables, chairs and tents.
9. Contestants must bring their own supplies: BBQ/Pit, propane, charcoal, pots, pans, cooking utensils, paper towels, trash bags etc. Charcoal, wood or gas grills are acceptable. No holes, dug pits or large trailers are permitted.
10. Meats are to be prepared and cooked in a sanitary manner as possible. All cooking is subject to inspection and can be corrected or disqualified by the judging committee.
11. One entry per team of one or all three meats will consist of 6 individual pieces of meat or servings; one piece or serving for each judge. Garnish is allowed. Any parking or sculpting of any kind to the meat or the turn-in container will result in immediate disqualification.
12. Participants must provide their own fire extinguisher.
13. Food needs to be turned in no later than 3pm.
14. Breakdown is to begin at 6pm and is to be completed no later than 7pm. (You are welcome to break down after the winners are announced.)

Judging

A panel of 6 local judges will score the entries based on the following criteria: Overall Appearance, Taste and Tenderness/Texture. This is a blind judging contest and all decisions are final. Judging starts promptly at 3:15pm.
Prizes

1. There will be a best overall 1st place, 2nd place and 3rd place winners. The prize pool will be split between the three winners.
2. Prize pool includes the following:
• All entry fees (if all 20 teams register the pool is worth $1000)
• Smoke & Ash will add $200 to the cash prize pool
• There will also be prize packages donated by sponsors at each event.
—————————————————————-To Enter:

Please fill out the form below:
https://goo.gl/forms/B8dsvEyoVyxTnPq13

Download the rules:
https://drive.google.com/open?id=19ndbm9Su0HwWmtlwj_J7dYr9Jz9V2CGW

Contact Smoke & Ash to pay your entry fee.

https://www.facebook.com/events/1523122484459851/