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Organizing a 'Backyard BBQ Comp' - input welcomed

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huskerfan1200

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I am helping to setup a BBQ competition at my local watering hole for this coming June. Our hope is to keep it simple and have it be for local BBQers rather than be a sanctioned event.

I would really appreciate any input/thoughts on what we have come up with so far as well as some things we may have missed.

So far, we have this:
  • Location - in the back parking lot of the bar/grill. Working with neighboring businesses about shared parking spaces, access to doors. Plenty of space out back. How much space should each team be allowed?
  • Power - There are power boxes in the lot that we can access. I wonder how many teams would need power?
  • Health Department - we can contact them. Will they need to have an inspector present for the entire day? What will they be looking for? I know we'll need a washing station of some kind that includes hot water and soap.
  • "People's Choice" format - our thought here is to draw people to the competition and as a result to the bar/grill. We are thinking about selling score cards for $20 each. That card will allow you access to the BBQ area for an hour or two in order to sample one rib from each of the teams. Included with that access will be a free beer or two. You would give a score for each rib, turn in your card when finished and the winners are determined.
  • Ribs only - we are checking with their food supplier to see what prices can be had for untrimmed spares.
  • Time - in order to have the sampling time around the supper hour, I am thinking of
    • 7:00 a.m. Ribs available to hand out to teams and cooking can start.
    • 4:00 p.m. - Begin sampling/scoring
    • 5:30 p.m. - end sampling/scoring
    • 6:00 p.m. - Awards
  • Prizes - Some smaller cash prizes along with sweatshirts/gear from bar/grill
  • Entry Fee - $50??? I don't know if I'd go much more than that. Want to have a good number of teams.
I did a comp like this last summer and am working from that experience. The biggest thing for me was being able to cook 15 racks at one time and then to keep them warm for the 2 hour sampling time.

What else should be know/consider? Any input would be greatly appreciated.
 
I've only been in one backyard comp, but here's my input (FWIW):

Power: Plan on every team needing power of some kind.

Space: I think the typical space is like 10'x30'. BY teams may not need that much? Maybe 10'x20'?

Cost: The one I was in charged $25. No idea if that's normal or not.

Health Dept: I don't recall even pro comps having health dept inspections. I'm real new to competing so I could be off my rocker, but? I was thinking you only needed HD if meat was being sold or supplied to the public. However, if you do a people's choice, then I guess.....never mind.:doh:


There will, no doubt, be others who are much more experienced offer different or better advice. These are just my thoughts as a participant in past event(s).
 
Prizes: Have the bar try to get imprinted promotional stuff from their vendors. There's a chili contest around here that's run by a bar and they have some great prizes from distributors and vendors. We won a nice cooler amongst other stuff.

Categories: If you can, try to have a secondary judged rib entry with designated judges and blind turn-ins. There are some negative connotations about people's choice just being a popularity contest. Bringing in some regular judges and having both a peoples choice and a judged contest might help with that.

Eric
 
motoeric said:
Prizes: Have the bar try to get imprinted promotional stuff from their vendors. There's a chili contest around here that's run by a bar and they have some great prizes from distributors and vendors. We won a nice cooler amongst other stuff.

Categories: If you can, try to have a secondary judged rib entry with designated judges and blind turn-ins. There are some negative connotations about people's choice just being a popularity contest. Bringing in some regular judges and having both a peoples choice and a judged contest might help with that.

Eric
Click to expand...

Both great ideas! Thank you. :clap:
 
A second item, even if it's just BBQ sauce would really make for good competition.

A general washdown location with hot water will be needed.

I'd consider changing my initial turn in time closer to lunch time.
 
In re, People's Choice: It's a bummer when the organizer's girlfriend wins PC and its her first comp of any kind. :mmph:

Also, make sure your judges for blind judging haven't already gone around and sampled everyones stuff via the PC method. :mmph: :mmph:
 
Promotional items from the bars suppliers are great prizes. They should be willing to participate, their products will be greatly consumed during the event.

Security-Make sure your local/municipal authorities don't require an off duty officer to be present. Make sure that the liqour license isn't jeopardized if a patron takes a drink and exits the bar to check out the contest.
 
I cooked one in Rochester once. What bar are you gonna do it at.
 
Last edited:
Also, if ya want it to be just local rib burners, Hold it the first weekend of June as most pro teams will be in either Owatona or at the S.D. state championship.
 
WineMaster said:
I cooked one in Rochester once. What bar are you gonna do it at.
Click to expand...

If it goes, it will be at Brother's Bar and Grill on S. Broadway.

We are hoping to be included in the week's events with Rochesterfest which is June 15th - 24th. We are still working on this.

I was thinking of this as being an 'amateur' event for our first go. You professional guys would knock the socks of us backyard Q'ers. :becky:

Thanks all for the advice. Good note on the law enforcment and liquor license.
 
The only area of any size there is in the area over by snappy stop. If you set up ez ups in front where people on broadway would see them, it would block the thru traffic. If in back, you wouldnt get any people. Are you working with Rich on the event?
 
WineMaster said:
The only area of any size there is in the area over by snappy stop. If you set up ez ups in front where people on broadway would see them, it would block the thru traffic. If in back, you wouldnt get any people. Are you working with Rich on the event?
Click to expand...

Working with Erin on this one. I assume you know Rich...if so, you know his enthusiasm and willingness to put towards something like this!:tongue:

We were thinking of the lot just behind, between Brothers and the back door of the Salvation Army. This is where the power is. We don't foresee this being a huge event, but maybe I am not thinking like I should.
 
Are you set on Brothers, If not I would have other Ideas. Let me know if ya need any help.
 
WineMaster said:
Are you set on Brothers, If not I would have other Ideas. Let me know if ya need any help.
Click to expand...

Yeah, it will be a Brother's event. Rich, Erin and Clay are good friends of mine and I wanted to try this as a special event and bring some business to the place.

I will definitely keep you in mind for some future advice.

Thank you.
 
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