BBQ Challenge

Does Your Team Have What It Takes?

Each team will be given a designated area for them to set up their cookers & necessary equipment.
No pre-cooked or marinated meat will be allowed; all meat must be in original store-bought packaging and kept on ice until the cook-off has started.
Someone from your team must be present at your site at all times during the competition.
All meat must be cooked until the internal temperature reaches a minimum of 145 degrees Fahrenheit.
Garnishing is limited to green leaf lettuce or curly leaf parsley ONLY. No foreign objects are allowed in the presentation box.
Each team must have a place to wash/sanitize their hands & cooking utensils and a Fire Extinguisher. Bleach must be used to sanitize.

Ribs – Spare Ribs turn in 6 bone cuts
Tri-Tip (We will provide each contestant with 3 Tri-Tips, You choice of how much extra for Peoples Choice)
Chicken Thighs (new for 2019)

Grand Champion

Peoples Choice

Peoples Choice Runner Up

Peoples Choice 3rd place

1st Place Tri-Tip

1st Place Ribs

1st Place Chicken

2nd Place Tri-Tip

2nd Place Ribs

2nd Place Chicken

3rd Place Tri-Tip

3rd Place Ribs

3rd Place Chicken

All participants will receive a goodie bag.

Check In
All contestants must check in prior to the start of the event, teams that fail to check in will not be allowed to compete and will not receive a refund.
BBQ’s & Cookers
BBQ’s or cookers may be started at 7:00, no cooking until after meat inspection. This will be a blind judge competition, turn in boxes will be provided to each team, any boxes that are altered, or marked as to distinguish one box from another will be disqualified.
Garnishing
Garnishing of food is allowed but is limited to green leaf lettuce or green curly parsley only. (If you choose to garnish, you must provide your own green leaf lettuce)

7:00am