The following provides a guideline for competing in the BBQ competition. This is about having fun so we try and keep the rules simple.
1)
Your team will be required to cook 3 competition meats; Ribs, Chicken, Tri-tip
2)
All entries must be cooked at the contest, (meat will be provided day of competition after WGBA inspection).
3)
Contestants will be provided a 10’ x 20’(deep) space. All items must be contained within that space. All grills must be positioned outside the Canopy. Follow DEH requirements:
https://www.sccgov.org/sites/cpd/programs/TE/Documents/TE_Requirements.pdf4)
Contest check-in will begin at 5:00AM Saturday, September 22nd. Cooking spots will be assigned as you arrive.
5)
Contestants must be set up in their spots by 7AM. No Exceptions You can light your fire when
ready.
6) Once your meat is inspected, you may begin cooking.
7)
All BBQ stations will be inspected by a contest coordinator (WGBA) prior to the beginning of the
contest. Once inspected you may start cooking. Santa Clara County Department of Environmental
Health (DEH) inspectors will also be doing inspections throughout the day.
8) Teams are responsible for clean-up of their site after the contest
9) 15amp power, water, ash barrels and gray water disposable will be available on site
10)
Meat to be cooked by any means using charcoal, wood product, or bbqers that are battery operated.
11) Serving to the public:
--- Aluminum food trays will be provided for holding cooked meat to be served to the public.
--- Paper serving trays will be provided for individual serving to the public
--- Napkins and Forks provided by Willow Glen Business Association
Judging:
--- Entries are presented blindly to judges in (provided) 9" x 9" (Styrofoam to-go style) containers. Where they are judged on the following criteria:
- Appearance
- Tenderness
- Taste
The OFFICIAL rules for this contest:
http://www.kcbs.us/downloads/rules_reg_2017.pdf12)
Turn in for judging can be 5 minutes before to 5 minutes after the official turn-in time. Turn in times are as follows:
Judging will happen immediately on turn in.
12:00 pm // Chicken | All teams must turn in their chicken for judging
12:30 pm // Tri-tip | All teams must turn in their tri-tip for judging
1:00 pm // Ribs | All teams must turn in their ribs for judging
13) Judging will be made up of certified KCBS Certified Barbeque Judge and local VIPs
Awards:
Grand Champion (GC) - $500
Reserve Grand Champion (RGC) - $350
People's Choice (PC) - prizes detailed below
Each Meat (Chicken, Ribs, Tri-tip) will pay down 5 places
Prize amount ($)
First Place (1st)
$250
Second Place (2nd)
$200
Third Place (3rd)
$150
Fourth Place (4th)
$100
Fifth Place (5th)
$50
People's Choice (Chicken, Ribs, Tri-tip) will have 3 places
Prize amount ($)
First Place (1st)
$250
Second Place (2nd)
$150
Third Place (3rd)
$100