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2017 WV Backyard BBQ Challenge
Dear Backyard BBQ Pitmaster:
Although this is not an official KCBS competition, we will follow the majority of their official rules and regulations. The Judging Panel will include local VIPS, Sponsors, and may include some KCBS Certified Judges with judging based on 1) appearance, 2) texture, and 3) taste.
Please read the following prior to entering the competition and contact us with any questions you might have.
CAUSES FOR DISQUALIFICATION AND EVICTION of a team, its members, and/or guests. A cook team is responsible jointly and severally for its head cook, its team members, and its guests to adhere to the following rules and regulations:
a. Excessive use of alcoholic beverages or public intoxication with a disturbance.
b. Serving alcohol beverages to the general public
c. Use of illegal controlled substances.
d. Foul, abusive, or unacceptable language or any language causing a disturbance
e. Excessive noise, including but not limited to that generated from speakers, such as radios, CD players, TV’s, public address systems or amplifying equipment, will not be allowed during quiet time from 11:00 PM on contest nights until 7:00 AM (if your team is in the cook area overnight)
f. Fighting and/or disorderly conduct.
g. Theft, dishonesty, cheating, use of prohibited meats, or any act involving moral turpitude
h. Use of gas or other auxiliary heat sources inside the cooking device.
I. Violation of any of KCBS’s Cook’s Rules above, save and except #9 – 13.
Excessive or continued complaints from teams on any of the above rule infractions shall be considered grounds for immediate disqualification from the contest by Event Organizers and/or Event Security.
Judging for this event will be “blind judging only”. Entries will only be submitted in a numbered container provided by the Event Organizer. The container will then be re-numbered by the KCBS Contest Rep / Event Organizer staff before being presented to the judges.
1. Judges may not fraternize with teams on turn-in day until conclusion of judging.
2. Judging will be done by a team of 6 persons, at least 16 yrs. of age. Only Judges, Contest Reps., Event Organizers, and necessary support staff are allowed in the judging area during the judging process. No other activities are permitted in the judging area during the process.
3. Each judge will first score all 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 their judging plate. Judges shall not lick their fingers while taking these samples; paper towels, non-scented wipes or damp wash cloths will be provided. Each judge will then score each entry for taste and tenderness before moving on to the next entry.
4 The scoring system is from 9 to 2 using whole numbers only with the following designation: 9 – excellent, 8 – very good, 7 – above average, 6 – average, 5 – below average, 4 – poor, 3 – bad, and 2 – inedible.
5. A score of one (s) is a disqualification and requires approval by a Contest Rep. with grounds for disqualification: All judges will give a one (s) in Appearance for prohibited garnish, pooled sauce, or less than 6 samples of meat. All Judges will give a one (s) in all criteria for sculptured meat, a marked turn-in container, foreign object in the container, or incorrect meat. All judges not receiving a sample will give a one (1) in all criteria.
6. The weighting factors for the point system as: Appearance – .5600, Taste – 2.2972, Tenderness – 1.1428.
7. The low score will be thrown out and results will then 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 earlier, 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.
7a. In the event of lost, destroyed, or missing score cards, the remaining score cards will be averaged in each Category and those averages shall be used as the missing scores on replacement score cards. After there are six total score cards, the normal procedure will be followed for dropping the low score.
8. Total points per entry will determine the champion within each meat category.
9. Cumulative points for both categories (chicken and ribs) will determine the WV Governor’s Cup Champion.
2017 Rules & Regulations
1. The decision and interpretation of these Rules & Regulations are at the discretion of the KCBS Reps and Event Organizers for this contest, and will be final to the extent consistent with these rules.
2. Each team shall consist of a Chief Cook and as many assistants as the Chief Cook deems necessary. Chief cooks and/or assistant cooks may only cook f