IBCA Competition
Check-In: All cooks must on-site by 6:00 p.m. Friday,
June 3rd. Cooks meeting at
7:00 p.m. Competitors & trailers
will not allowed to leave until the completion of the
festival at 9:00 p.m.
All
meats must be cooked on-site without pre-cooking or marinating. The promoters will advise contestants of
official start times. Meat is subject
to inspection upon arrival. No meat may
be removed from cook-off site after check-in
IBCA
recognizes only one entry (one chief cook) on a given pit. Contestants must be 18 years of age to
participate.
Pit
Requirements: commercial or homemade pit
or smoker normally used for competitive barbeque and using wood or wood
products only; electricity and gas cannot be used to complete cooking.
The
following meat categories will be included:
Beef Brisket, Pork Spare Ribs, & Chicken.
Promoter
and/or Head Judge will advise all cooks of the quantities and cuts of meats
that will be placed in the judging trays; garnishments and condiments prohibited;
meats may be cooked with sauces, but once cooking is complete, sauces cannot be
added before placed in judging tray.
Recommended
amounts: Brisket-(7)full slices approx.
¼ to 3/8 in thick; Spare Ribs-(7) individual cut ribs (bone-in); Chicken-1/2
fully jointed (to include wing, breast, leg, thigh)
Turn-in
time shall be pre-set; there will be a turn in window of 10 minutes before and
after. Judging order: Chicken, Ribs, Brisket.
Judging will begin at 12:00 p.m. on June 4th.
Cook-off
area is paved, stakes of any kind may not be driven
into the pavement.
Each
team will be limited to one vehicle per space.
Motor homes will count as one vehicle.
For
more information on IBCA visit: www.ibcabbq.org
Kids Que BBQ
Pork Chop Competition
Check-in
time: Friday evening or no later than 8
a.m. Saturday morning, June 4th
Meat
must be cooks on-site without precooking or marinating.
Meat
is subject to inspection upon arrival.
No meat may be removed from cook-site after check-in.
Age
Requirements: Children ages 5-16 allowed
to compete.
Children must be accompanied by an adult over 18 years of age. Although assistance from an adult is
encouraged, the child must do the cooking and turn-in the box to the judging
tent.
Pit
Requirements: commercial or homemade pit
or smoker normally used for competitive barbeque and using wood or wood
products only; electricity and gas cannot be used to complete cooking.
Turn-in
time is 11:00 a.m.
Click Here for Registration Form
