BBQ Competition
Get ready for the ultimate showdown at Grillstock! Our updated competition page is here, featuring four epic cooking categories that are sure to fire up your taste buds!
***Backyard and Ultimate Tailgate Cook Off have been removed
from the event program, due to lack of participation**
Masters (KCBS & OKBS Sanctioned)
Whether you’re a seasoned pro or a backyard BBQ enthusiast, the KCBS Sanctioned Masters divisions offer a chance to showcase your skills and go head-to-head with the best of the best. Perfect your flavors, sharpen your techniques, and compete for glory!
Rib Burn (Rib Cook-Off Association Sanctioned)
Calling all rib lovers! Our Rib Burn competition, sanctioned by the Rib Cook-Off Association, is where the best rib chefs battle for the title of supreme rib master. With smoky, tender ribs on the line, it’s a competition you won’t want to miss!
With all these exciting divisions, Grillstock promises to be an unforgettable event. Whether you’re competing or just enjoying the festival, there’s fun, food, and flavor for everyone! Get your aprons on, bring your appetite, and let the grilling begin!
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2025 PAYOUTS FOR ALL COMPETITIONS
masters series – $200 to compete
Must have a minimum of 25 entries for competition to be held. To learn more about the Masters Competition, click here.
**CANCELED** backyard series
$100 to compete
Must have a minimum of 15 entries for competition to be held. To learn more about the Backyard Competition, click here.
Rib burn (friday) – $100 to compete
Must have a minimum of 10 entries for competition to be held. To learn more about the Rib Burn Cook Off Competition, click here.
**CANCELED** TAILGATE COOK-OFF
$25 PER CATEGORY TO COMPETE
Must have a minimum of 10 entries for competition to be held. To learn more about the Tailgate Competition, click here.
Please be aware that food prepared for this competition may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, or shellfish. While every effort is made to minimize risk and safely handle ingredients, cross-contamination may occur. Participants concerned with food allergies should be aware of this risk and exercise discretion when tasting or consuming food at this event. Competition organizers and competitors are not liable for adverse reactions or health issues from consuming food at the event.
What is a Rib Burn Competition?
The Rib Burn Competition is a sizzling, private kick-off to Grillstock, where BBQ masters compete to cook the most mouthwatering, tender, and flavorful ribs. Sanctioned by the Rib Cook-Off Association, participants will showcase their skills in this exclusive event, battling it out for the title of best rib cook in town. It’s all about perfecting that smoky flavor and achieving rib perfection that’ll have the judges and spectators coming back for more, setting the stage for an unforgettable festival!
What is a Masters Series Competition?
According to KCBS guidelines – A Master Series requires teams to cook four proteins (Chicken, Pork Ribs, Pork Butt, and Brisket). The cooking source at a Master Series is wood, wood pellets and/or charcoal. KCBS Rules and regulations apply. Master Series are eligible for American Royal Invitational, Jack Daniels World Championship and KCBS World Invitational, upon meeting qualifying criteria. In addition, all teams who participate in a Master Series earn points towards KCBS Team of the Year awards presented at KCBS annual banquet.
Tips for Preparing Meat for BBQ Competition
Judges will score on appearance as the final category, and it can be the difference between first and tenth place. Aim for symmetrical, identical meats that are free of dark spots, pulled skin, and uneven burnt ends. Cut even portions so judges can taste everything, and brush meat with sauce or glaze to make it look more moist.
There are two reasons for meat inspections. The first is for safety, and to ensure the meat is properly handled and stored. The second is to ensure fairness. Contest meats may not be precooked or pre marinated prior to arriving at the contest and the meat inspection.
The meat inspector will be on site Friday. Inspections will take place between 12:00 PM to 5:00 PM. Inspectors should record the teams that have been inspected and ensure all meats from all teams are included.
Meat inspectors will be knowledgeable of the current KCBS rules and familiar with the cuts of meat being submitted for your contest.
Click here for complete meat inspection guide
Start trimming meat early in the week so you have time to go back and get something different if you don’t like it. You can also prepare sauces and rubs ahead of time to save time during the competition.
Different meats have different ideal temperatures:
Chicken: 180–190°F
Ribs: Check with a toothpick to see if it has no resistance between the bones
Pork: 195–200°F
Brisket: Use a thermometer probe to see if it goes in with little resistance. Some say you can also overcook briskets a little to make them juicier.
2025 Teams & 2025 Results
Team listings and the results of the competition.