Pit Masters

 

International BBQ Network (IBQN) PitMasters Rules and Regulations 2014

Team Entry
Team applications should be sent to the event organiser.

PitMaster Teams
A team may be made up of an individual, group, restaurant or a team, collectively known as the “team”. Each team will consist of chief cook and upto 4 assistants. The chief cook will take complete responsibility for their actions, those of the group and anyone that they invite into their cook site. The chief cook is responsible for attending the cooks meeting. No alcoholic beverages will be distributed to the general public. Failure to abide by these rules of behaviour may result in expulsion from the contest and repeat offenders will be barred from competing in IBQN sanctioned contests. Underhand behaviour such as supplying excessive alcohol to opposition teams will not be tolerated.

Equipment
Each team will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker, wood, charcoal, or wood pellets. A fire extinguisher and first aid kit must be near all cooking devices. Gas and electric heat sources shall not be permitted for cooking or holding (ie Bradley cookers or domestic ovens). The International BBQ Network may be able to hire certain item with prior notice. We are not completely “caveman” so please no open fire pits or anything that can damage the ground. Auger driven pellet burners are allowed, absolutely no gas or electric! If you want a grilling competition see Ready Steady Q or Kids Q. Please note, power will not be available at all venues, if you require power please consult the event organiser.

Competition Meat
For events taking place in the UK competition meat is limited to a total of 2 x Brisket, 2 x Pork Shoulder / Neck end, 4 x racks of ribs, 3 chickens or 20 thighs (limits, if any, are up to the organiser at international events), pre-trimming is acceptable but meat MUST be inspected by an IBQN representative prior seasoning, injecting, marinating or cooking. Meat limits for any events outside the UK is at the organisers discretion. Meat inspection begins at noon on the day prior to the contest. All meat must be maintained at a maximum temperature of 5 degrees C prior to inspection in a suitable vessel.
All contest meat, once inspected, may not leave the cook team’s site until turn in. All seasoning and cooking of product shall be done within the assigned cooking space. Teams shall not share an assigned cooking space or cooking device. Boiling or deep-frying competition meat is not allowed.

Contestants’ Site
Each team will be assigned a site. All equipment including cooker, marquee, tent etc. must be contained within this space. If additional space is required the team should contact the contest organizer and make satisfactory arrangements.

Quiet Time
A quiet time will be in effect from 11:00 PM on the night prior to the contest judging, remaining in effect until sunrise on the following day.

Cleanliness and Sanitation
All teams are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking, and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Teams are responsible for clean-up of their site once the competition has ended, including the REMOVAL of all Rubbish from site. All health & Safety and Food Hygiene must be adhered to at all times, a copy will be posted outside the Judges tent during the competition.

Meat Categories

Chicken
Chicken can be prepared for a contest whole, half or any combination of the chicken as the cook chooses. Chicken thighs are submitted most regularly but, as mentioned, teams can turn in breasts, wings, drums or any combination.

Pork Ribs
Competitors can submit Spare Ribs, St Louis Style or Baby Back Ribs.
All Pork Rib entries must contain the rib bones themselves.

Pork
The shoulder may be cooked in one piece or divided into two parts with the lower portion being the Picnic and the upper portion being the Butt.
Competitors can turn in the meat pulled, shredded or sliced, or in a combination of the aforementioned. If a combination is offered, each judge must sample each and consider their score accordingly. The meat must be a minimum of 3.5kg pre cook and muscles may be separated during the cook.

Beef Brisket
Teams will often submit slices from the Flat; they may choose instead, or additionally, to submit cubes of meat from the Point called burnt ends. If both are submitted, each judge must sample both and consider their score accordingly.

Judging
Entries will be submitted in the IBQN container provided by the contest organiser. Teams must state their name upon turn in when a number will be assigned to each box. The box shall not be marked in anyway so as to make the container unique or identifiable. Foreign materials are prohibited in the container.
The scoring system is from 10 to 1, all whole numbers between ten and one may be used to score an entry. 10 out of this world, 2 inedible with a 1 being disqualification.
Each contestant must submit at least six separated and identifiable portions of meat in the provided box. Chicken, pork and brisket may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for six judges. Ribs shall be turned in bone-in. Meat shall not be sculptured, branded or presented in a way to make it identifiable.

Permitted Garnishes
Only green varieties of:- Parsley, Lettuce are allowed. You are allowed to turn in boxes without garnish.

Turn in Times
Each meat category turn in time will allow for a 10 minute window, that is 5 minutes before and 5 minutes after the time as suggested below:
Chicken: 12:00PM
Pork Ribs: 12:30PM
Pork: 1:00PM
Brisket: 1:30PM
Competitions may have different turn in times which will be published on their web site.

Optional Categories
a) BBQ Sauce 2:00pm
b) BBQ Desert (enough for 6 judges) 2.30pm
All optional categories must be prepared and cooked within their cook area.

Winners
The winners in each meat category will be determined by adding all the scores together and the team with the most points will be 1st. place, the team with the next highest total will be 2nd. place, etc.

The GRAND CHAMPION will be the team with the most total points, and the RESERVE CHAMPION will be the team with the second highest total points. You must submit all 4 categories to be eligible.
We do not separate ties; both parties will receive the highest placing. For example in any category we have a winner and joint 2nd place we still award 3rd place.

Prizes
Prizes will very upon competition and will be issued a minimum of two months prior to a competition taking place.

Invitational Places at IBQN Events.
Events in their first year with 10 or more teams qualify for a Jack Daniels Invitational bung and an American Royal Invitational Invite. This moves up to 15 teams in the second year.

Now for some common sense.
You are preparing and cooking food people!
Do not smoke within your cooking area.
No pets within your cooking area.
Make sure you have a fire extinguisher.
Have a first aid kit to hand.
Make sure you are dressed; we don’t expect hair nets, but shirts on please.
Make sure your meat is chilled to 5C or below prior to cooking
Keep your area clean, basic food hygiene is a must.
Make sure your food is cooked, judges are not partial to raw meat!
After cooking make sure food is held at 63C plus
No marking of your box or sculpting the contents.
Non permitted box contents will be disqualified
Make sure you have enough separate pieces for the judges.
MAKE SURE YOU SLICE YOUR RIBS PROPERLY!!
Manage your time keeping, watch the official clock
Don’t burn the ground, we want to be invited back!
Failure to adhere to these rules will lead to disqualification