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Photo Credit: Scott from Red Beards BBQ
Competition Style BBQ for Beginners
BBQ competitions are a lot of fun. Whether you get a walk or you just had fun cooking some good food, every backyard barbecuer should give it a go at least once in their life.
The biggest thing for a first timer to know, is that competition BBQ is very different to backyard style BBQ. So if you want to have a good shot at getting a walk or winning some prizes, it is important to understand these major differences and plan for them.
The purpose of this post is to give you some directions on some of the specific ways that your hand in should differ from the kind of stuff you cook at home. However, it is important to note, that these are just suggestions. Competition style BBQ evolves and so just because these styles are popular right now, does not mean you have to cook this way, or that the styles wont change.
As a general rule, consider the fact that a judge may only have one bite of your hand in. That means the bite should absolutely wow them, in a way that backyard BBQ maybe wouldn't. You aren't wanting a judge to sit down and eat four of your ribs. You want to give them a memorable bite, that stands out above the rest.
Strive for balance. Food shouldn't be too smokey, too spicy, too sweet or too anything-All of your flavors should work together to achieve the perfect bite that represents you.
Click on the button below to check out a gallery called Judge My Box. It allows anyone to submit photos of their hand ins for feedback.
IMPORTANT INFO!
This article was written specifically for first time competitors, as part of the Boise BBQ Battle, however some of the images will show techniques that are not approved for hand in boxes at this event.
It is critical that you familiarize yourself with the most important rules for this competition. You can find the full list HERE.
Hand in BoxesNo Garnishing
In Competition BBQ, Garnishes are the bed of greens that the meat is laid on. This is an amateur event, so to make it more accessible and easier for new competitors, we are requiring that no boxes have a Garnish in them.Hand in BoxesChunky Sauces
Sauces can not include visible "pieces". This Salsa, chimichurri, gremolata or other similar style sauces are not permitted.Hand in BoxesPooling Sauce
Sauce is optional, but if used, shall be applied directly to the meat, and not pooled or puddled in the container (There is some exception for run off). No side sauce containers are permitted.Hand in BoxesApproved Containers
Entries will be submitted in an approved container, provided by the event organizers. Boxes will not be marked in any way that could identify them.Hand in BoxesServings
All competitors, must submit all proteins. Each Hand in Box must contain a minimum of 6 servings of each protein.Hand in boxesForeign bodies
A box must only contain the protein for the category. Additional proteins, including bacon is not permitted. Only food can be placed in a Hand in Box. Tooth picks, butchers twine, pieces of bone (except when they are intended to be included) could be cause for points reduction or disqualification.Hand in BoxesWood Only
Meat shall be cooked using wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Cookers that utilize wood for the heat source but run on electricity are permitted. Fires shall not be built on the ground.
Photo Credit: Pork Belly Burnt Ends How Low Can You Slow BBQ, Chicken Thighs Red Beards BBQ, Tri-tip Lucky Brisket BBQ
How Judging Works
Judging is based on three main criteria: Appearance, Taste, and Tenderness. Each of these categories is scored on a scale from 2 to 9, with 9 being the highest and 2 the lowest. Category scoring is weighted.
Here’s a breakdown of each criteria:
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Appearance (0.5714 weighting):
- Judges evaluate the visual appeal of the BBQ, including the color, uniformity, and overall presentation. The food should look appetizing and be arranged attractively in the box.
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Taste (2.2858 weighting):
- This is the most heavily weighted criteria. Judges assess the flavor profile, which should be balanced, flavorful, and harmonious. Overpowering or underwhelming flavors can lead to lower scores. The use of smoke, sauce, and seasoning should enhance the natural flavor of the meat.
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Tenderness (1.1428 weighting):
- The meat should have the ideal texture for its category (e.g., brisket, ribs, chicken). For example, ribs should pull cleanly from the bone but not fall off, while chicken skin should .
Each judge evaluates the entries in each category, and the scores are combined using the above weightings to determine the overall ranking. Entries are judged on the meat alone, not by comparing to other hand ins.
Competition Style Chicken
Preparing competition-style chicken for a barbecue competition requires precision and attention to detail.
As a first-time competitor, start by selecting high-quality chicken, typically thighs or drumsticks (but any cut of meat is useable), which are most commonly used in competitions due to their uniform size and ability to stay moist during cooking. Begin by trimming each piece of meat to a uniform shape, removing excess fat and skin and ensuring the skin covers the entire piece. This step is crucial, as judges expect the chicken skin to be bite-through without being chewy.
When it comes to seasoning, achieving the right balance is key. Apply a well-rounded rub that complements the natural flavor of the chicken without overpowering it. During the final minutes of cooking, you may choose to glaze the chicken with a thin layer of sauce to create a shiny, appealing finish. The sauce should enhance the flavor without overwhelming it, so it’s important to avoid using heavy or overly sweet sauces.To enhance the flavor and moisture of the chicken, it is common to inject the chicken with broth or butter or just about anything else you prefer.
Chicken can be submitted chopped, pulled, sliced or diced, as the cook sees fit. The chicken can be served boneless or bone in.
The presentation is the final critical step in preparing competition-style chicken. Carefully arrange the chicken in the turn-in box, making sure the pieces are uniform in size and appearance. Pay special attention to the placement, with the best-looking pieces on top, as appearance significantly impacts the judges' scoring. The overall presentation should be neat and visually appealing, reflecting the time and effort you’ve put into preparing the chicken. By focusing on these details, you can create a competition entry that stands out in terms of both taste and presentation.
And remember-garnishes are not approved for the Boise BBQ Battle.
Cupcake Chicken
Chicken Wings
Chicken Pillows
"Wet" Ribs
Pork Ribs
Preparing competition-style pork ribs for a BBQ competition involves several key steps to ensure your ribs stand out.
First, select your ribs. For the Boise BBQ Battle, you can choose to use Baby Back Ribs, St Louis ribs or spare ribs. You cannot use Country style ribs or boneless ribs. St. Louis-style ribs are generally preferred for their uniform shape and size.
Trim the ribs, removing the membrane from the bone side, as this allows the seasoning and smoke to penetrate the meat more effectively. Additionally, trim excess fat and any loose pieces of meat to create a consistent, tidy rack. This initial preparation is crucial for achieving even cooking and a clean presentation.
Seasoning the ribs is a critical step that requires a balanced approach. Apply a generous layer of a well-rounded rub that enhances the natural flavor of the pork without overpowering it. The rub should include a mix of sweet, savory, and a hint of spice to appeal to the judges’ palates.
If choosing to do a "wet" rib, the final step is glazing and presenting the ribs. Apply a thin layer of sauce to create a shiny, caramelized finish. The sauce should enhance the rub and the pork’s natural flavor, so avoid anything too thick or overly sweet. Avoid leaving brush strokes.
Arrange the ribs in the turn-in box with the meat side up, ensuring they look uniform and appealing. Presentation is crucial, as judges score on appearance as well as taste and tenderness, so take the time to make your ribs look as good as they taste.
Ribs should be "Bite off the Bone" This means that when you bite the rib it leaves a clean bite mark, without tearing the rest of the rib from the bone.
If choosing to do a "wet" rib, the final step is glazing and presenting the ribs. Apply a thin layer of sauce to create a shiny, caramelized finish. The sauce should enhance the rub and the pork’s natural flavor, so avoid anything too thick or overly sweet. Avoid leaving brush strokes. Ribs must be served bone in.
Arrange the ribs in the turn-in box with the meat side up, ensuring they look uniform and appealing. Presentation is crucial, as judges score on appearance as well as taste and tenderness, so take the time to make your ribs look as good as they taste.
Ribs should be "Bite off the Bone" This means that when you bite the rib it leaves a clean bite mark, without tearing the rest of the rib from the bone.
"Dry" Rib
Tri Tip
Preparing competition-style tri-tip for a involves understanding the versatility of this cut, which can be cooked like a brisket or treated like a steak.
Start by selecting a well-marbled piece that is evenly thick. Trim any excess fat, but you may choose to leave a thin layer for moisture and flavor. Season the tri-tip generously with a rub that complements its beefy flavor. Tri-tip is rarely served with much sweetness.
When cooking it like a brisket, the tri-tip will not have any pink inside and has been cooked until it is almost fall apart tender, but still holds a slice. After smoking, you can sear it over high heat to develop a crust if desired.
For those who prefer to prepare tri-tip like a steak, the approach differs slightly. Cooking a tri tip like a steak will typically mean that it is cooked to rare, medium rare or medium.
Tri-tip hand in boxes, must include a minimum of 6 portions. The meat can be served sliced, chopped or pulled.
Whether served like a steak or like a brisket, ensure your presentation is clean and consistent in the turn-in box, as appearance is such an easy way to boost your points in a BBQ competition.
Conclusion
You made it this far, so here are a couple of my favorite tips:
- There is no point spending $500, to win a category worth $100, but use the best quality meat you can.
- Butter makes almost any BBQ better.
- Taste is incredibly subjective, but almost everyone enjoys a sweet profile. You certainly don't want to go too sweet, but its a pretty safe direction.
- Between you putting the meat in the box and the judges eating it, it may be 10-15 minutes. Make sure you factor this in.
- Appearance is weighted the lowest out of all categories, but it is the easiest to achieve. Spend some time considering how you want your box to look in advance and collect those easy points.
- Sharpen your knives before the event. Dull knives make even the best barbecue look like a dog has chewed them.
