BBQ Contest Registration

Join our high-stakes, smoky, and aromatic event where professional pitmasters and amateur teams compete, often in categories like ribs, chicken, pork, and brisket. Teams usually cook low and slow over wood or charcoal, with entries judged on appearance, taste, and tenderness

Common BBQ Contest Rules & Regulations:
Meat Inspection & Preparation: All meat must be inspected upon arrival and kept in original packaging or cold storage (below 40°F or 35°F). Pre-marinating or pre-seasoning is often prohibited.

Safety & Sanitation: Teams must have hand-washing capabilities and keep cooking areas clean. All meat must be cooked to a minimum internal temperature of 145°F and maintained at 140°F or higher until turn-in.

Cooking Equipment & Area: Teams must supply their own grills, smokers, and equipment. Open fires are generally prohibited, and grills must be elevated. Electricity is rarely provided, and specific, limited cooking space is allotted.

Turn-In Procedures: Entries are submitted in unmarked, approved containers (often provided by the festival) at strict, designated times. Entries submitted more than 15 minutes late are usually disqualified.

Judging Criteria: Entries are judged blindly on appearance, taste, and tenderness. Standard garnishes are restricted to parsley, kale, or lettuce.

Contestant Conduct: No alcohol may be brought into the cooking area, and tobacco use is prohibited during cooking.

Cleanup: Teams are responsible for removing all trash and properly disposing of coals and grease