Backyard BBQ Contest

We will be posting more details in the coming weeks but wanted to get word out now!

Location will be at Osawatomie Lake on the East side at the Shelter house

Kids will have a chance to show off their cooking skills Oct 16th with hamburgers and hotdogs!

If you or your business would like to sponsor a main or side category please send an email to marketing@veteransoutdoorsfoundation.org. We are looking for sponsors that would like to donate monetary donations, gift cards, cooking supplies, spices, etc.

INFORMATION:

• $50 per team / 4 person max

• Check In begins Friday Oct 16th at 3pm

• Turn in for Adult/Veterans & First Responders Class begins Saturday Oct 17th at 11am

• 20 by 20 spot included, 20 by 30 spot (additional $20), 20 by 40 spot (camping site at your BBQ spot additional $30)

• Camping Sites available away from your BBQ spot - $20 (Waste MUST be dumped OFF SITE, checking into water)

• Each Adult/Veteran & First Responder team is entered in all meats

  • Brisket/pork butt/pork ribs/chicken thighs

• Each kid will be entered in both hamburger & hotdog

• Additional categories are $20 per category

  • Exotic/sides/dessert

RULES FOR FOUR MAIN CATEGORIES:

• All meats in the four main categories must be raw upon arrival. Meat must be inspected and approved prior to cooking. After cooking meat must be maintained at 140 degrees or above in covered container

• Garnish is optional but will not be judged

• Meat cannot be pre-seasoned or marinated before arrival

• There must be 6 equal portions for each of the 6 judges to sample

• Scores from these four categories are the only scores that will be applied towards overall scoring category.

RULES FOR FOUR ADDITIONAL CATEGORIES:

• Sides and desserts an be prepared in advance with prior approval from VOF

• Sides cannot contain more than 10% meat and is visually inspected by organizer immediately prior to judging.

• Scoring in these categories does not affect the overall score

• Must have 6 equal portions as well for judge sampling

RULES THAT APPLY TO ALL CATEGORIES:

• Each team must submit 6 separate and identifiable portions of food in a container provided by VOF.

• Entries will be anonymous and number written on container provided by VOF

• Marking of any kind of meat or container is not permitted

ANY RULES NOT FOLLOWED, TEAM WILL RECEIVE A (1) SCORE IN THAT CATEGORY

BACKYARD BBQ CONTEST REGULATIONS:

• Eligibility -

  • Contest is open to all amateur and professional BBQ teams unless

  • Each team must have a designated team name and team captain.

  • Teams are responsible for providing their own equipment, meat, cooking supplies, and utensils.

• Check-In & Setup -

  • All teams must check in and be set up by the designated deadline.

  • Teams must remain within their assigned cooking area.

  • No cooking may begin before the official start time.

• Meat -

  • Teams must provide their own meat

  • Meat must be inspected by the contest officials upon check-in if required.

• Cooking

  • All entries must be cooked on-site.

  • Teams may use wood, charcoal, pellets, or approved cooking equipment.

  • Gas may be used for starting fires but should not be the primary cooking fuel unless approved by VOF

• Food Safety -

  • Teams are responsible for following proper food-handling and food-safety practices.

  • Raw meat must be kept properly refrigerated until cooking.

  • Gloves, clean utensils, and proper sanitation practices are strongly encouraged.

• Contest officials may inspect cooking areas at any time.

JUDGING:

• Entries are to be scored in the

appearance, tenderness/texture and taste

• Range of judge scores will be from 9 (highest) to 1 (lowest)

• Factors for the point system:

  • Taste 70%

  • Tenderness/Texture 30%

• Lowest score will be dropped and used to break ties

• Judges will be announced closer to event date

WINNERS:

• Champion and Reserve Champion awarded in all categories