BBQ Competition

• ONE vehicle per team will be allowed in the competition area. All other vehicles must park in the designated parking area. 
• Register early, for early bird registration discount.
• Space will be allocated at Derby’s High Park by Smoke on the Plains BBQ staff.  
• Derby Public Works staff will park each contestant on Friday, June 13 beginning at 8 a.m. All teams will be parked in a pre-determined manner to expedite electricity hook-ups. There will be no saving spots. Thursday arrival can be arranged but there will be no power available until Friday.
• 120v (30 AMP) power supply is available. Bring your own extension cords.
• Free ice and water are provided near contestant spaces.
• A designated area will be provided for trash and ash disposal.
• Tear Down – Most teams want to leave directly after awards. PLEASE DISCONNECT ALL POWER AND WATER SOURCES BEFORE GOING TO AWARDS. Staff will disconnect water and power beginning at 3 pm. We do have live music, food trucks and adult beverages available on Saturday night. You are welcome to stay but will not have access to power.

• Meat will be inspected upon arrival at the park. No preparation may begin prior to meat inspection.
• Teams will be given an approved KCBS numbered container for each meat by our KCBS reps at the Cook’s Meeting at 5:30 pm, Friday, June 13, at the judging tent.
• Entries should be brought to the Judging Tent at the following turn-in times on Saturday, June 14:
  – Chicken: noon
  – Ribs: 12:30 pm
  – Pork: 1 pm
  – Brisket: 1:30 pm

• A total of $18,400 will be paid out in prize money for all the competitions at the BBQ Festival.
• Top cash prizes in this contest will be awarded to a Grand Champion ($1,500) and a Reserve Grand Champion ($1,000) for best execution of all four meats.
• This contest will pay down to 10th place in all four categories; ribbons will be awarded from 1st to 10th place in all four categories.

• ONE vehicle per team will be allowed in the competition area. All other vehicles must park in the designated parking area. Any vehicle seen driving through playgrounds or any other area clearly not meant to be driven through will not be allowed back in the competition area.
• Competitors may cook on any type of non-gas grill.
• Space is allocated at Derby’s High Park on a first-come. To expedite electricity hook-ups, all teams will be parked in a pre-determined manner. 
• Staff will park contestants on Friday, June 13 beginning at 8 am. All backyard spaces are 20’ x 20’.
• 120V (30 AMP) power supply is available. Please bring your own extension cords.
• Free ice is available and water provided near contestant spaces.
• Tear Down – Most teams want to leave directly after awards. Please plan to be packed up and unhooked from power and water before 3 pm. All power and water will be disconnected during awards ceremony.

• All meat will be inspected upon arrival at the park. No preparation may begin prior to meat inspection.
• Teams will be given an approved KCBS numbered container for each meat at the 5:30 pm Cook’s Meeting.
• Entries should be brought to the Judging Tent at the following turn-in times on Saturday, June 14.
  – Chicken: noon.
  – Pork Ribs: 12:30 pm

Trophy for Overall Champion

Chicken
1st Place: $300 + a ribbon
2nd Place: $200 + a ribbon
3rd Place: $150 + a ribbon
4th Place: $100 + a ribbon
5th Place: $80 + a ribbon

Ribs
1st Place: $300 + a ribbon
2nd Place: $200 + a ribbon
3rd Place: $150 + a ribbon
4th Place: $100 + a ribbon
5th Place: $80 + a ribbon

• Meat must be turned in by 6:00 p.m. on Friday night, June 13. 

Payout for People’s Choice pays 1st to 5th place: $500, $450, $400, $275, $175.

• Participant will be assigned a cooking area with table space (keep all supplies/equipment in your area.)
• Participant will receive a small grill (Grill will be started by a Derby Firefighter) and 1 lb. of ground beef. The ground beef must be the main protein source however other accompanying proteins such as bacon or sausage may be used in conjunction with the ground beef.
• Participant will receive one numbered styrofoam container to turn-in meat for judging.
• Participant can use their own seasonings, condiments, garnishes, buns, cheeses, sauces, etc.  KCBS rules on garnish do not apply.
• Participant is required to do all preparations, seasoning, garnishing and cooking of entry with no help from parent or guardian, unless the task is too dangerous for particpant to complete.
• Participant must turn in no less than enough prepared meat for six judges to sample (does not have to be six individual pieces). Meat must be kept at 160 degrees or higher until turn in time.
• Participants are responsible for the clean-up of their assigned cooking area. Grills will be emptied by Derby BBQ staff and cooled for  participant to take home.
• Participants are responsible for abiding by all rules & regulations. Failure to do so will be cause for disqualification.

• A parent or guardian must be available on site at all times from set-up to tear down. Any participant not under adult supervision will be disqualified.
• Adult participation or coaching during competition could lead to disqualification. There will be Derby BBQ staff present to help with grills and hot coals.