Ontario's Best BBQ Backyarder IV

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The City of Ontario Recreation and Community Services is hosting the event once again this year. This is a family event that will include a live band, games, crafts, activities and lots of events for kids and BBQ samples for $2.00

This is a amateur backyard competition for all those who have a passion for BBQ and would like to show off your skills or get ready for the real deal at an official KCBS competition. The event categories will include Chicken, Ribs, Sauce, Hot Links and anything but. The judging will be KCBS style and KCBS certified judges are giving live feedback on all the turn-ins. It's a great way to figure out EXACTLY where you stand and get an opinion from a certified judge for a mere $30 entry fee.


Entry fee to compete is $30.00


Teams: Each team will consist of one Head Cook and up to two assistant cooks. Each team shall designate their Head Cook. The Head Cook will be responsible for attending the cook’s meeting. Categories: The categories for judging will consist of Barbecue Sauce, Pork Ribs, Chicken, and Hot Links with an Optional Open category. All BBQ must be prepared in the completion area and nothing can be pre-cooked.

Cook’s meeting: The Head Cook is also required to attend the Cook’s meeting prior to competing (time is TBA the day of the comp)

Preparation: All food shall be prepared on site. No finished product shall be brought into the event. Random inspections may be performed to ensure that the meat is not prepared prior to the official start of the competition. Each team is responsible for observing required temperature control and good hygienic practices.

Space: Each team will be assigned a 20x20 cooking area. Pits, cookers, trailers, vehicles, tents or any other equipment, including generators, shall not exceed the boundaries of the team’s assigned cooking space. It is the Head Cook’s responsibility to keep all tents, tables, grills, decorations, etc. in the designated space provided.

Equipment and Supplies: Teams shall provide all needed equipment and supplies to prepare and serve food. You may bring easy ups, ice chest etc. Teams must adhere to all electrical, fire, and other codes. A fire extinguisher shall be near all cooking devices. Backyard BBQ Pit only, no commercial pits or rigs as we will not have space to accommodate them. Please make sure you bring portable electricity if you have pellet cookers or need power as we will not be able to provide teams with power.

Sanitation: Teams are to prepare and cook in as sanitary a manner as possible. Each team shall have a container with a bleach/water rinse (one teaspoon of bleach per gallon of water), or its equivalent, to use for sanitizing. No tobacco products are to be used while handling food. Shirt and shoes are required to be worn at all times as this is a family event please make sure you bring enough ice to keep all uncooked meat covered at all times

Trash: A dumpster will be provided and will be located on the south end of the parking lot. Each team is responsible for cleanup and trash disposal of their area after the event is over. DO NOT PLACE COALS IN THE DUMPSTER! A metal barrel will be provided for the disposal of coals. It is the responsibility of each team to ensure that the cooking are is kept clean and that he area is cleaned before you leave for the day. It is imperative that our cleanup be thorough to ensure we will be able to have the event again next year.

Turn-in Procedure(s):

Each team will be given (6) turn in containers per category. We are judging presentation of the meat in the containers; although we are using standard KCBS rules the garnish rule doesn't apply. You are welcome to garnish the container or not, but please at a minimum line the bottom with foil to ensure hot meat will not melt the container. Please check your container(s); there should be a number placed at the bottom of your containers that ensure proper judging.

All entrees must be turned in on time. No entry will be accepted after the 5 minute turn in time.

Judges will be giving verbal input at the time that each entree is being critiques. One team member from each group will be allowed in the judge’s area during this time.


Turn In Times:

A turn-in window of five (5) minutes before and five (5) minutes after the set times will be allowed.

Hot Links ……………11:00 AM

Chicken ……………11:45 AM

Sauce ………………12:30 PM

Ribs …………………1:15 PM

Open…………………2:45 pm


Portion Size for Judges:

BBQ sauce: (6) small sample containers

Pork Ribs: (6) or more Ribs

Chicken: (6) or more pieces

Hot Links: (6) or more links. May be cut in quarters.

Optional Open: (6) individual servings

Each team will be judged in the four areas above. Prizes award for 1rst 2nd and 3rd place in each category and in the Open overall. Awards will be presented at 3:30 pm. Please report to the “Judges Station” for presentation of awards.


Location: 1010 S. Bonview Avenue, Ontario CA

If you would like compete or have questions please e-mail Abel@socalmeatup.com

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