BBQ Competition
The Only KCBS BBQ Competition in the Metro area.
**STATE CHAMPIONSHIP**
There will be judging will based on 2 categories Masters & Backyard. Masters will consist of four meats: Chicken, Ribs, Pork and Brisket. Backyard will consist of two meats: Chicken and Ribs.
Kansas City Barbecue Society official rules and regulations & judging procedures will be be used. Teams must compete in all four categories to qualify for Grand Champion or Reserve Grand Champion.
There will also be a People’s Choice Tasting Contest during the event. Tasting kits will be $10 for BBQ and $10 for Chili; Bundle ticket available for $15 (while supplies last). Meat will be announced soon and will be provided by the organizers.
Please be sure to complete your registration form prior to payment.
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masters series – $200 to compete
Must have a minimum of 15 entries for competition to be held. To learn more about the Masters Competition, click here.
backyard series – $100 to compete
Must have a minimum of 10 entries for competition to be held. To learn more about the Backyard Competition, click here.
kids q – COMING 2025
Great for ages 6 to 15, who think they have what it takes to make your mouth water.
Must have a minimum of 5 entries in each class for competition to be held. To learn more about the Kids Q Competition, click here.
chili cook-off – $50 to compete
For those who think they have it! Bring your chili in for a little tasting via People’s Choice.
Must have a minimum of 10 entries for competition to be held.
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.
What is a Backyard Cook Team?
According to KCBS guidelines – A Backyard Series requires teams to cook two proteins (Chicken and Ribs); any member of the team who has not entered in and competed in more than twelve (12) sanctioned “Master Series” BBQ competitions in the past and; any person who has been a member of a team who has not been awarded a Grand Champion or Reserve Champion status in any KCBS Sanctioned “Master Series” competition and; any member of the team who has competed in three (3) or less “Master Series BBQ competitions within the current competition year.
What is a Kids Q Competition?
Grilling is a right of passage between a parent and child that can impact their entire life. When you cook or grill with your kids, you let them be involved with the food they eat. KCBS’s mission is to support youth in their quest to learn to cook and barbeque in a safe and fair competition, while continuing to build the future of BBQ, cooking and the American way of life.
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 thighs: 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.
2024 Teams & 2024 Results
Team listings and the results of the competition.