Barbecue Competition Rules & Details| Apply Here
Competition Overview
Welcome to our exciting two-day Open Barbecue Competition, a culinary showdown featuring mouthwatering dishes and sizzling flavors. Here's all you need to know to participate:
Contest Categories:
- Saturday: Brisket, Pork and/or Bacon and BBQ Sauce
- Sunday: Chicken & Unique Wildcard Dishes
Event Schedule:
You will have about a 10' wide x 20' deep space where you will be able to prepare your dishes.You will be able to drive in to the event and drop off your supplies/smokers/etc..
- Food Preperation - Teams can arrive to set up as early as 9am on Friday (1/12) or 8am on Saturday(1/13) to prepare your items.
- Judges Portion: During the VIP Crowd Sampling
- VIP Crowd Sampling: Saturday and Sunday from 1 PM to 4 PM
- Winners Announcement: Each day at around 5/6 PM
Judging Criteria:
- Teams are to prepare a styrofoam container with samples of their dishes. Judging criteria include Presentation, Taste/Flavor, and Tenderness/Texture.
- Teams will be assigned a team number in advance, and it must be written on the container when submitted.
Team and Participation:
- Each team is allowed up to 4 members and will receive VIP access for the entire day.
- 10-16 teams will be allowed to participate each day.
- Volunteers will be available to assist Barbecue teams with distributing samples.
Amount of Meat to Bring & Reimbursement:
Teams will be reimbursed for their food costs within two weeks after event.
Saturday - $200 Food Reimbursement
We Recommend You Provide -
- Brisket - 3-4 packer briskets, about 30-40 lbs total after cooked
- Pork and/or Bacon - 3-4 pork butts or 5-6 bacon slabs, about 35-45 lbs total cooked
Sunday - $150 Food Reimbursement
We Recommend You Provide -
- Chicken - We reccomend about 35-45lbs total cooked.
- Wild Card - Depends on what you choose, but we reccomend about 35-45lbs total cooked.
* Each team must follow food safety guidelines, wear gloves and follow sanitary guidelines that will be provided to the teams.
BBQ Sauce:
- For the sauce portion, it's recommended to have at least a gallon of your signature BBQ sauce on hand.
Amenities and Space:
- The event will provide a tent covering, tables, tablecloths, chairs, food sample cups/plates, plastic eating utensils, sauce containers, and more.
- Teams can decorate their 10ft wide space to showcase their unique signage & style.
- Teams can choose to compete on just one or both days of the festival.
Entry Fee and Voting:
- There is no cost for teams to enter. You can register at StPeteBaconandBBQ.com/bbq.html
- Judges' scores will have a 75% impact on the final results, with the crowd's favorite contributing the remaining 25%.
Awards and Payouts:
- The 1st place winner in each meat category and the Grand Champions will receive trophies.
- Winners will also receive cash prizes:
Saturday -
Best Brisket Dish -
1st - $500 + Trophy
2nd - $250
3rd - $100
Best Pork / Bacon Dish -
1st - $500 + Trophy
2nd - $250
3rd - $100
Best BBQ Sauce -
1st - $200 + Trophy
2nd - $100
3rd - $50
Saturday Grand Champion
1st - $1000 + Trophy
2nd - $500
3rd - $250
Sunday -
Best Chicken -
1st - $500 + Trophy
2nd - $250
3rd - $100
Best Wild Card Dish -
1st - $500 + Trophy
2nd - $250
3rd - $100
Sunday Grand Champion
1st - $1000 + Trophy
2nd - $500
3rd - $250
| Apply to Competition |
If you have any questions, please e-mail us.