BBQ Challenge

Does Your Team Have What It Takes?

Each team will be given a designated area to set up 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. Competition meat is provided by event.
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.

Pork – Event will provide each contestant with 3 racks of Baby Back Ribs.
Beef – Event will provide each contestant with 3 Tri-Tips.
Chicken – Event will provide each contestant with a package of Chicken Thighs. Chicken thighs can be presented bone-in or boneless.

Grand Champion

People’s Choice

1st Place Beef

1st Place Pork

1st Place Chicken

2nd Place Beef

2nd Place Pork

2nd Place Chicken

3rd Place Beef

3rd Place Pork

3rd Place Chicken

All participants will receive a swag 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.

7:00am