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|Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.|
|09-26-2011, 08:36 PM||#1|
Full Fledged Farker
Join Date: 08-23-10
Location: Des Plaines, IL
So I am still new to this as an amateur but what are the top championships contests and how do you get to enter them? I know some of them are invite only. I am from Illinois if that helps at all.
|09-27-2011, 06:59 AM||#3|
On the road to being a farker
Join Date: 02-15-11
Location: Del Rio, Tennessee
The top championship contests are usually considered to be The Jack Daniels, The American Royal, The Houston Livestock, Memphis In May plus the new Sam's Club National Championship. Most are invitationals where you need to win a GC or win a GC and then be drawn. The Sams deal is a playoff type format where you enter and compete to advance to the next levels.
Jambo J-3, Jambo Backyard, Backwoods Party, Backwoods Chubby, Custom Offset, WSM, and a Primo Oval XL.
|09-27-2011, 08:28 AM||#4|
Join Date: 11-03-06
FROM SEA TO SHINING SEA BBQ TOUR
Red Jambo one off
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
|09-27-2011, 08:37 AM||#5|
is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC TarHeel country!)
Also add in the "Best of the Best National BBQ Championship" that takes place at the "National Barbecue Festival" in Waycross Georgia in November. This is an "invitational" for the top teams in all sanctioning bodies/societies/associations/etc.
It is "unsanctioned" because of all the different organizations involved. Sponsored by the "National BBQ News" and others.
CMJ - KCBS & NCBBQA
CBJ - MBN, NCBS, NCPC, & SBN
OBJ - BBQCritic.com
CTC - KCBS
Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team
Author of "A 'Q' Review"
Lang Hybrid Smoker, BDS, & Holland "Epic"
|09-27-2011, 03:09 PM||#6|
is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
Hope this kinda explains some things
Houston Rodeo -
The World's Championship Bar-B-Que Contest, also simply known as "The Cookoff," started in 1974 and has consistently drawn massive attendance numbers for the three-day event, drawing a record 244,184 visitors in 2011. It takes place on the southern parking lot of Reliant Stadium, with over 350 teams participating every year. While the event is open to the general public, those that can get into the tents are generally allowed an unlimited amount of food and beverages
Memphis In May World Championship BBQ Cooking Contest-
More than 250 teams from 30+ states and several countries compete, and an estimated 100,000 people attend the competition. In 2011 Prize money was over $110,000. Entry fees range from $700 to $2,600 just for renting the necessary booth space, and an extra $60 per competition entry. Some teams regularly budget amounts in excess of $15,000 just for the competition and booth.
In 1989, when MIM officials discovered that there was a feast in Honolulu which earned the title of "largest barbecue" in the Guinness Book of Records, they calculated the amount of food prepared at the WCBCC. The total was 55297 pounds of pork, and thus earned the WCBCC a record in the 1990 edition.
The competition has three official meat categories: pork ribs, pork shoulder, and whole hog. There is also the "Patio Porkers" competition, which encourages up to 40 new teams (who have not previously competed in the WCBCC) to enter.
There are ancillary food contests, including:
· Anything But - This contest refers to "Anything but Pork" and you are allowed to cook anything you like. There are subcategories to this competition, including: Beef, Poultry, Seafood, and Exotic.
· Sauce - One of the most entered ancillary contests, this includes subcategories of Tomato, Vinegar, and Mustard.
· Hot Wings - Judged on flavor and "heat".
· People's Choice Award - A relatively recent competition, this is more of an event than a contest. People can pay a small fee ($4) and sample five small selections from different competitors. Since normally the competitors booths are invitation only, this allows the general public to try a wide variety of barbecue. Tasters are on-hand to explain how to properly taste and judge the barbecue, and the people can return multiple times to try different foods from different teams. This contest is limited to 50 teams entering, due to the amount of barbecue that is produced and must be handled.
· Cole Slaw was added as a contest category in 2010
· Ms. Piggie - Teams dress up contestants as pigs, and then perform songs or skits on stage.
· Best Booth - Booths are judged on design, originality and connection with the honored country.
· T-Shirt Design - Shirts are judged on design, originality and connection with the honored country.
· Cooker Caravan - The Cooker Caravan provides the public a behind the scenes look at competition barbecue by offering guided tours to the public of team cooking areas
AMERICAN ROYAL- over 400 teams and 100,000 Visitors
Trophy & $10,000!
Automatic Return Invitations to American Royal Invitational Contest for next five years.
Reserve Grand Champion:
Trophy & $5,000
Trophy & $2,500
For each of four categories: Chicken, Pork, Ribs, Brisket
1st Place...................Trophy & $1,000
2nd Place.....................Ribbon & $500
3rd Place......................Ribbon & $400
4th Place......................Ribbon & $300
5th Place......................Ribbon & $250
6th -10th Places.........Ribbons & $100
11th -15th Places.....................Ribbons
Barbecue teams from around the world will convene in Lynchburg to smoke, season and sear their best recipes and celebrate the 23nd Annual Jack Daniel’s World Championship Invitational Barbecue on Saturday, Oct. 22, 2011. Teams, judges and more than 25,000 visitors from around the world will converge in Jack Daniel’s Hollow for the annual crowning of the boss hog of competitive barbecuing at “The Jack.” Championship teams from the United States, as well as international teams from as far away as Switzerland, Germany and Australia, will compete in seven categories – Pork Ribs, Pork Shoulder/Butts, Beef Brisket, Chicken, Dessert, Cook’s Choice and Jack Daniel’s Sauce – for the coveted title of Grand Champion in what many competitors call the world’s most prestigious barbecue competition.
To qualify, domestic teams must have won a state championship with a minimum of 25 teams entered, or a competition with more than 50 teams battling in the categories of Pork Ribs, Pork Butts, Chicken and Beef Brisket. The final competitors are then selected during a blind drawing of all eligible teams in early September. The 2010 Jack Daniel’s Grand Champion, QUAU, and the current season’s Memphis in May, American Royal Open and Houston World’s Championship Bar-B-Que grand champions receive automatic invitations.
Additional activities include original games such as the Country Dog Contest, Butt Bowling, and Bung and Bag Toss competitions. Games begin at 11 a.m. Saturday and continue throughout the day. Free tours of the Jack Daniel Distillery from the Visitor Center will also be available from 9 a.m. to 4:30 p.m.
KCBS, MBN, and MIM CBJ.
KCBS, MBN, NEBS, and MIM cook
Stumps OS223, Stumps GF223, Grilla Pellet Cooker, Traeger Tex, HM Offset Barrel, 18,5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers
"We're a drinking team...with a BBQ problem" http://www.toosaucedtopork.com
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