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Idaho BBQ Association, Amateur Competition Rules
Definition of Amateur BBQ teams:
The intent of this barbecue competition is to allow amateur competitors an opportunity to compete with other, similarly experienced participants.
As this is a backyard competition, teams must not consist of any members with significant BBQ competition experience. Any team member who has competed in more than one sanctioned competitions is ineligible for an Amateur Event. Decisions on Amateur status of team members is at the sole discretion of Event Organizers.
Rules and regulations:
The decision and interpretation of competition rules & Regulations are at the discretion of event organizers and/or IBA representative. Their decisions and interpretations are final.
· Neither the IBA or event organizers will be responsible for any injury, loss or damage that may occur to the contestants or the contestant’s property from any cause whatsoever. It is the contestant’s responsibility to protect equipment and space so that no injury will result to the public, visitors, guests or persons or property.
· All competition meats shall be inspected by the Official Meat Inspector during the times established by the contest organizer. A member of the cooking team must be present during the meat inspection. Cooking shall not begin until the competition meat has been inspected. All meat should be raw, and no pre-seasoned meat is allowed. Once meat has been inspected, it must not leave the cooking site.
· Each team should consist of a “Chief cook” and up to three additional assistants. Chief cooks and assistants can only compete as part of one team, per event.
· Each team will be assigned a cooking space. Teams are responsible for bringing all equipment needed for preparation, safety, hygiene, cooking and serving. All equipment (including generators) must be contained within teams assigned cooking space.
· Contestants must adhere to all electrical, fire and other codes. Each team site must have a fire extinguisher.
· 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.
· Ashes and grease must be disposed of by each team, prior to leaving. Team site will be left with no garbage, ashes, debris or liquid/grease spills. If site is not left in a clean manner the IBA will clean the site and bill the team for the labor involved.
· Unless otherwise indicated for the specific event, Electricity and water will not be provided. Please plan accordingly.
· First aid is not required to be provided by event organizers. Please plan accordingly.
· Cancellation and Refunds – A team may cancel up to 1 month prior to the event with full refund of site fee. Cancellations within 1 month of competition will forfeit all fees. Teams on the waiting list are required to make payment in order to hold their spot. Registration fees will be refunded for Waitlist teams who do not have the chance to compete.
Contest Hand ins
As an Amateur Series Contest, teams will cook three meats:
CHICKEN: Chicken includes Cornish Game Hen and Kosher Chicken. Any part or combination of parts of the chicken can be utilized.
PORK RIBS: Ribs shall include the bone. Country style ribs are prohibited.
BEEF TRITIP: The Tritip comes from the bottom sirloin. It is the NAMP cut 185C.
· Teams will submit six individual servings of each meat, per hand in box. Meat (Excluding ribs) can be submitted chopped, pulled, sliced or diced, as the cook sees fit. Ribs must be served bone in.
· Serving sizes should be of a similar size, but do not need to be the same cut of meat. Eg, a box could contain chicken wings and chicken breast.
· Boxes will not contain garnishes.
· 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.
· Entries will be submitted in an approved container, provided by the event organizers.
· Scoring will be based on taste, texture and appearance. The scoring system is from 9-2, with a 1 being reserved for disqualified entries. Scores will only include whole numbers.
Causes for disqualification and eviction of a team, its members and/or guests:
Disqualification and/or eviction of a team and its members/guests is at the sole discretion of event organizers.
Disqualified and/or evicted teams will not be refunded for their entry fee, or any costs associated with the event/competition.
Judging procedures:
IBA regulations allows for blind judging only. Entries will be submitted in a numbered container provided by the contest organizer. The container may be re- numbered by the IBA Contest Rep before being presented to the judges.
· Judging will be done by a team of up to 6 persons at each judging table.
· Each judge will first score all the samples for appearance of the meat. The turn-in containers will then be passed around the table and each judge will place a sample from each of the containers in the appropriate box on the judging plate. The judge will then score each entry for taste and tenderness, before moving on to the next entry.
· The scoring system is from 9 to 2, all whole numbers between two and nine may be used to score an entry. 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2 inedible. Any score of 7 or lower, will require comments.
· A score of one (1) is a penalty or disqualification and requires approval by a Contest Rep. All judges will give a one (1) in Appearance for prohibited garnish, pooled sauce or less than 6 samples of meat. All judges will give a one (1) in all criteria for a marked turn-in container, foreign object in the container, incorrect meat. All judges not receiving a sample will give a one (1) in all criteria.
· The weighting factors for the point system are: Appearance - .5600, Taste - 2.2972, Tenderness - 1.1428.
· The low score will be thrown out. Results will be tallied. If there is a tie in one of the categories, it will be broken by the computer, as follows: The scores will be compared (counting all five judges) for the highest cumulative scores in taste, then tenderness, then appearance. If still tied, then the low score, which was thrown out, will be compared and the higher of the low scores will break the tie. If still tied, then a computer-generated coin toss will be used.
· Total points per entry will determine the champion within each meat category.
· Cumulative points for all categories will determine the Grand Champion.
