Backyard BBQ Cook-Off Rules & Info
The Good Smoke BBQ Fest is an unsanctioned backyard BBQ cook-off. Any team is welcome to compete, whether professional or amateur. Read through the rules below, then scroll down to enter your team.
Categories & Turn-In
- Two categories: Pork Ribs (Spare or Baby Back) and Chicken Wings (Party Wings or Whole Wings).
- Submit at least six identifiable portions in the standard 9x9 turn-in container provided by event organizers. Ribs must be cut apart prior to turn-in.
- Teams may compete in either category or both. To be eligible for Grand Champion or Reserve Grand Champion, you must enter both categories.
- Only one entry per category, per team space. Teams may not share cooking equipment.
- Turn-ins accepted from 5 minutes before to 5 minutes after the official turn-in time. Late turn-ins are not accepted.
Judging
- KCBS judging procedures will be used as a guideline for appearance, taste, and tenderness.
- Optional garnish is allowed but not judged. Permitted garnish: green leaf lettuce, curly parsley, flat leaf parsley, and cilantro.
- No sculpted garnish, skewers, toothpicks, markers, sauce containers, or foreign objects in the turn-in box.
- In the event of a tie, the highest taste score determines placement.
Cooking & Equipment
- Permitted fuels: wood, charcoal, pellets, or gas. Electric-only grills or smokers are not permitted.
- Electricity may only be used for lighting, pellet grill operation, or small accessory equipment.
- All meat must be inspected prior to cooking — raw, unseasoned, unmarinated, and uncooked at inspection. Teams supply their own meat.
- Once inspected, meat may not leave the team's assigned cooking area until turn-in.
- Commercially produced sauces and rubs are permitted.
- All equipment must fit within your assigned 10x20 competition space. Tents and equipment must be secured against weather. Open flames must be attended at all times.
- No overnight cooking or camping.
Schedule — Saturday, September 19th
- 8:00 AMTeam Loading Begins
- 9:00 AMInspection Begins
- 11:00 AMMandatory Team Meeting
- 3:00 PMChicken Wing Turn-In
- 4:00 PMPork Rib Turn-In
- ~6:00 PMAwards Presentation at the Stage
Payouts
Overall
- Grand Champion$200 + Trophy
- Reserve Grand Champion$100 + Trophy
Each Category
- 1st Place$100 + Trophy
- 2nd Place$50 + Trophy
- 3rd Place$25 + Trophy
Site & Logistics
- Electricity for general light use and pellet grill operation is provided at no cost. Bring 100 ft of extension cord (heavier gauge is better) and outdoor-rated splitters.
- Water is available at a central location — bring buckets or containers to transport water to your site.
- Load-in is Saturday, September 19th at 8:00 AM. The event opens to the public at 12:00 PM; please be fully loaded in by that time.
- Load-out begins after awards. All teams must be out of the competition area by 9:00 PM Saturday.
- All vehicles must be parked in designated parking areas after load-in.
Health & Safety
- A three-bin sanitation station (wash, rinse, disinfect — one cap of bleach per gallon of water) will be checked during meat inspection.
- Meat must be maintained below 40°F or above 140°F. A thermometer and fire extinguisher are required on site.
- Distribution of food samples to the general public is forbidden by health department regulations. Discreetly sharing with friends and family in your competition space is allowed.
Backyard BBQ Competition Entry
Sign up your team for our friendly backyard cookoff — no sanctioning, no pressure, just great BBQ and good times.
$100 Entry Fee
