General Rules & Information
- Checks accepted until November 14, 2014. ONLY Cash and/or Money Orders will be accepted onsite.
- The BBQ contest will be located at the JK Northway Coliseum in Kingsville, Texas. The cook-off area is
- located in the park & is on grass. Stakes may be driven into the grass (not over 1 foot long).
- Check-in & set-up starts at 9 a.m. Friday, November 21. Move out time can start right after awards, but you have until 10 a.m. Sunday, November 23 to move out.
- The Kingsville Chamber of Commerce and/or South Texas Pitmasters Cook-off Committee are not responsible for any theft or damage.
- There will be dumpsters on site and it will be each team’s responsibility to keep their area clean and safe.
- Teams will be held accountable for the cleanliness of their area. No ashes, grease, etc on the ground please.
- If we have to clean up after you, you will be disqualified and not be allowed to compete.
- Each team will be allocated an approximate space (40ft x 40ft). Try to keep any pits, trailers, motor vehicles, tents, etc. within your assigned space. Be considerate of your neighbor. There are no electrical
- The head cook will be held responsible for the conduct of their team and guests.
- ALCOHOL will be allowed at your cook site. NOTE: State Law requires that you must be 21 years of age to consume alcohol. Anyone violating this law will be accountable for the consequences. Excessive use of alcoholic beverages may be grounds for disqualification. This will be enforced.
- For safety reasons, water balloons, water guns, sling shots, firearms, etc. will NOT be allowed in the contest area. Golf carts are acceptable as long as they are used safely within the cooking area.
- Any nudity, lewdness, or any form of vulgarity will not be allowed. Nobody wants to see you naked...
- Music within your team area is allowed. HOWEVER, excessive loud music and/or sounds are not. Be courteous to your fellow contestants & turn your speakers to your own camp. If we have to tell you more than once to turn down the noise, you will be disqualified and not be allowed to compete.
- The BBQ chairman reserves the right to make additional rules & regulations as situations warrant.
- Decisions of the Committee Chairman and IBCA Judging Staff are final.
- We want everyone to have fun and enjoy themselves.
Cooking/Judging
- Inspection of all meats will occur at your arrival time by a member of the BBQ committee. NO Meat will be allowed to leave the cook-off site after it has been inspected. All meats will be cooked on-site. The preparation and completion (excluding pre-trimming) of any and all meats in competition is within the confines of the cook-off site and during the time limits. Cooks are to prepare and cook in as sanitary manner as possible.
- IBCA recognizes only one entry (one chief cook) will cook on a given pit. Teams may not share cooking equipment. Each space must have a separate cook and equipment. All entries must be cooked over wood or wood substance fires.
- All IBCA rules will be covered by the Head Judge during the mandatory Cook's Meeting, Friday at 7:00 p.m. Awards are tentatively scheduled for 5 p.m. on Saturday.
- Turn-in times will be the following:
Beans – 10:00 a.m.
Chicken - 11:00 a.m.
Ribs - 1:00 p.m.
Brisket - 3:00 p.m.
- A turn-in window of ten (10) minutes before & after the set turn-in times will be recognized. Judging trays
- received after that time will not be accepted for judging.
- You will be given one (1) tray & one (1) sheet of aluminum foil per meat. We will be using a standard secret double number system to assure a fair competition. This system requires that two tickets bearing the same number be attached to the top of judging tray in a manner which hides the number & the other ticket easily removed by the cook for retention. Winning numbers will not be revealed until time to announce each place in each category. At that time the secret numbers attached to the tray will be removed and announced.
- Marked containers may be disqualified at the Head Judge’s discretion. Cooks are responsible for insuring that the containers they receive remain clean and undamaged. If a tray is damaged, bring it back (with both tickets) & you will be issued a new one.
- Turn-in quantities will be the following:
Brisket - nine (9) full slices (1/4" to 3/8" thick)
Pork Spare Ribs - nine (9) full spare ribs (knuckle on or off, St. Louis allowed, NO baby backs)
Chicken - two (2) full halves (fully jointed with wing tip attached)
Beans - nothing larger than the bean can be put into the turn-in cup
- You must cook all three meats to qualify for Overall Grand and Reserve Champion. In the event of a tie for overall Grand and/or Reserve, the brisket will be used as the tie-breaker.
- NO GARNISH or SAUCE is allowed in the tray at turn-in. Meats may be cooked with sauce and/or other liquids, but once the cooking is complete, sauces and/or liquids cannot be added after the meat is placed in the judging tray. No puddling in bottom of tray.
For additional information, please contact Lars Flores @ (361) 935-6650 or Roddy Trevino @ (361) 459-9425.