Annual Best Backyard BBQ Contest Aug. 16th
The City of Ontario Recreation and Community Services is hosting the
event once again this year. This is a family event that will
include a live band, games, crafts, activities and lots of events
for kids and BBQ samples for $2.00
This is a amateur backyard competition for all those who have a
passion for BBQ and would like to show off your skills or get ready
for the real deal at an official KCBS competition. The event
categories will include Chicken, Ribs, Sauce, Hot Links and anything
but. The judging will be KCBS style and KCBS certified judges
are giving live feedback on all the turn-ins. It's a great way
to figure out EXACTLY where you stand and get an opinion from a
certified judge for a mere $30 entry fee.
Entry fee to compete is $30.00
team will consist of one Head Cook and up to two
assistant cooks. Each team shall designate their
Head Cook. The Head Cook will be responsible for
attending the cook’s meeting.
categories for judging will consist of Barbecue Sauce,
Pork Ribs, Chicken, and Hot Links with an Optional Open
category. All BBQ must be prepared in the
completion area and nothing can be pre-cooked.
The Head Cook is also required to attend the Cook’s
meeting prior to competing (time is TBA the day of the
All food shall be prepared on site. No finished product
shall be brought into the event. Random
inspections may be performed to ensure that the meat is
not prepared prior to the official start of the
competition. Each team is responsible for
observing required temperature control and good hygienic
Each team will be assigned a
cooking area. Pits, cookers, trailers, vehicles, tents
or any other equipment, including generators, shall not
exceed the boundaries of the team’s assigned cooking
space. It is the Head Cook’s responsibility to
keep all tents, tables, grills, decorations, etc. in the
designated space provided.
Teams shall provide all
needed equipment and supplies to prepare and serve food.
You may bring easy ups, ice chest etc. Teams must adhere
to all electrical, fire, and other codes. A fire
extinguisher shall be near all cooking devices. Backyard
BBQ Pit only, no commercial pits or rigs as we will not
have space to accommodate them. Please make sure
you bring portable electricity if you have pellet
cookers or need power as we will not be able to provide
teams with power.
Teams are to prepare and
cook in as sanitary a manner as possible. Each
team shall have a container with a bleach/water rinse
(one teaspoon of bleach per gallon of water), or its
equivalent, to use for sanitizing. No tobacco products
are to be used while handling food. Shirt and shoes are
required to be worn at all times as this is a family
event please make sure you bring enough ice to keep all
uncooked meat covered at all times
A dumpster will be
provided and will be located on the south end of the
parking lot. Each team is responsible for cleanup and
trash disposal of their area after the event is over. DO
NOT PLACE COALS IN THE DUMPSTER! A metal barrel will be
provided for the disposal of coals. It is the
responsibility of each team to ensure that the cooking
are is kept clean and that he area is cleaned before you
leave for the day. It is imperative that our
cleanup be thorough to ensure we will be able to have
the event again next year.
Each team will be given (6) turn in containers per
category. We are judging presentation of the meat in the
containers; although we are using standard KCBS rules
the garnish rule doesn't apply. You are welcome to
garnish the container or not, but please at a minimum
line the bottom with foil to ensure hot meat will not
melt the container. Please check your container(s);
there should be a number placed at the bottom of your
containers that ensure proper judging.
All entrees must be turned in on time. No entry will be
accepted after the 5 minute turn in time.
Judges will be giving verbal input at the time that each
entree is being critiques. One team member from each
group will be allowed in the judge’s area during this
Turn In Times:
A turn-in window of five
(5) minutes before and five (5) minutes after the set
times will be allowed.
Hot Links ……………..11:00 AM
Chicken …………..…11:45 AM
Sauce ………………..12:30 PM
Ribs …………………...1:15 PM
Portion Size for Judges:
BBQ sauce: (6) small
Pork Ribs: (6) or more
Chicken: (6) or more
Hot Links: (6) or more
links. May be cut in quarters.
Optional Open: (6)
Each team will be judged
in the four areas above. Prizes award for 1rst 2nd and
3rd place in each category and in the Open overall.
Awards will be presented at 3:30 pm. Please report to
the “Judges Station” for presentation of awards.
Location: 1010 S. Bonview Avenue, Ontario CA
If you would like compete or have
questions please e-mail