CTBA was formed to establish fair and equal guidelines for all competitive BBQ cooks who insist on well-run and organized barbeque cookoffs. The Central Texas Barbeque Association is a non-profit organization dedicated to promoting barbeque - barbeque cooking, Bar-B-Que contest, B-B-Q eating, BBQ whatever - and having a good time while doing so. No matter how you spell "BARBEQUE" it is the hottest thing going. The CTBA was founded in 1992 with 10 members and grew to over 100 in less than a year.

The CTBA promotes barbeque by assisting civic and charitable organizations in conducting barbeque contests. For the contestants, the CTBA offers standardized rules and regulations, and the knowledge that the contest will be fairly judged. For the contest organizers, the CTBA offers free promotional listings in the CTBA newsletter, mailing lists, contest forms, checklists, a fair and equal judging system and an actual living, breathing head judge to help on the day of the event. Having officiated such contests, CTBA personnel lend a wealth of expertise in conducting these events.

To sanction a cook-off of 20 or less participating cooking teams CTBA charges a minimum of forty dollars. For cook-offs with greater than 20 teams the fee is two dollars a participating team. In addition the promoter should provide lodging and or gas to cover CTBA representative’s expenses.

When the CTBA sanctions a BBQ cook-off, we do not tell the promoters how to run their cook-off, we are only interested in helping with the judging.

CTBA has end-of-year awards for its members making them eligible for additional prize monies and trophies. "End-of-Year" awards are awarded to the top 15 cooking teams based on a cumulative point system. Cooking teams may begin accumulating points after at least one team member current year’s CTBA dues have been paid. Any one team can accumulate points towards the End-of-Year awards from only one CTBA sanctioned cook-off on any one day. Points awarded by placing in the top ten in brisket, chicken and pork rib categories will be added together and accumulated in an overall category. In addition a team will have ten points added for each CTBA sanctioned cook-off in which they participate. If any team member head judges a cook-off, and his team is not cooking, his team will be awarded ten points for his participation. Standings will be published in "Q" news in the June, September and November issue. The following criteria will be used to break ties in the end of year standings:

Most CTBA sanctioned cook-offs participated in,

Highest points in any one of the above,

Next highest points and so on,

Coin Flip.

CTBA coordinates "Quad Cities Tournaments" which awards prize money, in addition to a cook-off’s awards, to cookers, (CTBA members and non-members) who participate in the required number of cook-offs of a tournament. A tournament consists of a number of designated cook-offs within a specified time frame. Prize money is awarded to the top five places in brisket, pork ribs and chicken and to the first and second places overall. The following criteria will be used to break ties in quad-city competition:

For meat categories:

Highest points in the specific category in one of the qualifying cook-offs,

Next highest points and so on,

Coin Flip.

For overall:

Highest overall points in one of the qualifying cook-offs,

Next highest points and so on,

Coin Flip

These by-laws may be changed, except changes that may affect a promoter, by:

1. Proposing the change in any regular scheduled meeting of the year,

2. Notifying the members through "Q" news

3. In the next regular scheduled meeting approving them by a two-thirds majority of members present.

The CTBA organization feels that it is their job to help keep members informed on upcoming events and winners of past events that have been sanctioned by CTBA. We also strive to include such BBQ events that may not be sanctioned or sanctioned by us for the benefit of our members. This information is generally distributed through our newsletter the "Q" news and all members are invited to submit information or news, which may be helpful to CTBA members.

The CTBA strives to network with other barbeque organizations across the United States and around the world such as:

The National BBQ Association

Kansas City Barbecue Society

Memphis in May

The Barbecue Industry Association

The International BBQ Cookers Association

The Lone Star Barbecue Society

The Pacific Northwest BBQ Association

The Texas Gulf Coast Barbecue Cookers Association

The National Pork Producers Council

Along with such publications as:

1. COOKED ON SITE

All meats that are entered into judging will be cooked from scratch within the constraints of the event. Pre-cooking, pre-marinating, etc. will not be allowed either on or off the cook site prior to start of the cook-off as defined by the cook-off promoter. Meat may not be seasoned or marinated prior to 6:00 p.m. on the day before a cook-off.

2. SANITATION

All cooks are to prepare and cook in as sanitary manner as possible. Cooking conditions are subject to inspection by the judging committee at any given time.

3. MULTIPLE ENTRIES PER PIT

CTBA recognizes that there may be times that more than one cook will cook on a given pit. It will be the head judge’s responsibility to monitor and handle this is a professional manner. Head cooks must notify the Head Judge on multiple entries. Multiple entries in the same category by the same cook will not be allowed.

4. COOK'S MEETING

After the welcome by the PROMOTER, the HEAD JUDGE will be responsible to address the cooks on rules and judging procedures.

Pit- Any commercial or homemade trailered or untrailered pit or smoker. May include gas or electricity to start natural fiber substance but under no condition can gas or electricity be used for cooking, however, electric rotisseries will be allowed.

5. OPEN FIRES

CTBA further recognizes that no ground pits will be used and that all burn down barrels will have some sort of safety barrier placed across the top or around the barrel. Promoter to include this information in the invitation and non-compliance could be grounds for disqualification.

6. CATEGORIES

Recognized categories for CTBA are as follows:

NOTE: Brisket, Pork Ribs and Chicken Are the Only Categories Used for Determining the Grand Champion or Overall Winner.

BEEF ¾ Brisket Only

PORK RIBS ¾ Slab only, (spare or baby back)

CHICKEN ¾ Any type- no Cornish Game Hen

OPEN PORK ¾ Any type of pork meat as specified by promoter, other than slab ribs, if slab ribs is a category.

PORK BUTT ¾ Garnished w/ green leaf lettuce & parsley only

EXOTIC ¾ Any meat other than the above categories.

BEANS ¾ Dry Pinto only cooked on site.

OUTLAW CHILI ¾ Cooked on site

7. CRITERIA FOR TURN IN SAMPLES

A minimum of one showpiece for each category plus a number of samples that will be determined by the head judge, an announced at the cooks meeting, on the day of the cook-off. Rib samples must have bone in it and can be any length as long as lid will close.

8. JUDGING TRAYS

CTBA recommends the use of a Styrofoam tray with a hinged lid and without dividers or the best readily available judging container that is approximately 9 inches square on the bottom half.

CTBA also states that silver foil must be used in the judging trays supplied by cookers.

All judging containers shall be clean and free of obvious marks. Marked containers may be disqualified at the Head Judges discretion. Cooks are responsible for insuring that the containers they receive are clean and undamaged.

If a judging tray become damaged it may be replaced when, along with the ticket attached to the lid, is returned to the Head Judge.

9. JUDGING TRAY CONTENTS

CTBA requires that the promoter and/or Head Judge advise all cooks entered into competition at any given event of the exact quantities and cuts of meat or meats that will be placed into the judging tray. No exceptions permitted once decided.

10. GARNISHES

Unless specified by the Cook-off Promoter, any and all garnishes and condiments are prohibited. Meats may be cooked with sauces, but once cooking is completed, sauces cannot be used. No sauce may be visible in the judging containers; this will be grounds for disqualification.

11. TURN-IN TIMES

CTBA requires Promoter and/or Head Judge to pre-set firm turn-in times for each category to be judged. Once this time is set and announced to the contestants, no change or variation will be made. CTBA does allow for a turn-in time window that will be 5 minutes before turn-in time and 5 minutes after turn-in time. Judging trays received after this window time will be accepted but not judged.

CTBA strongly recommends the following turn-in times:

3-categories

1:00 pm

2:00 pm

3:00 pm

 

4-categories

12:00 pm

1:00 pm

2:00 pm

3:00 pm

5-categories

11:00am

12:00 pm

1:00 pm

2:00 pm

3:00 pm

12. JUDGES

CTBA prohibits the use of participating Cooks and/or assistants as tasting judges in all phases. They may however, be used as table monitors.

13. JUDGING

Judging will be done by preliminary, secondary if needed and finals tables. Amount of Judges for tasting will be decided according to the number of entries. Twenty-five pieces should be the maximum per Judge per category.

14. PRIZES

CTBA recommends that at cook-offs in which substantial money and/or prizes are awarded, that competition meat be inspected and/or tagged before cooking has started. All top ten entries will be called out in each category and if possible all trays that make the finals table, but not in the top ten, will be called in no particular order.

15. OUTLAW CHILI

Anything goes, but cooks must take a bite at turn-in of their chili before being accepted.

16. BEAN CATEGORY

Unless promoter gives prior notice, only dry pinto beans will be used for cooking. Nothing larger than the bean and no meat product will be allowed in cup.

17. SHOWMANSHIP

CTBA recommends that the times for judging showmanship will be clearly stated by the promoter and further recommends that the time do not interfere with entry turn-in times. We suggest either before or after entry turn-ins.

18. BEST PIT/PIT AREA

No time limit. These two categories will be judges at any time during the day. Judges are to remember that while judging these pits and areas, if done so during turn-in times, that they will take this into consideration.

Promoters are required to submit sample invitation to CTBA for approval prior to mailing.

DATE

This is probable the most over looked aspect of BBQ events. Please consider other events in your area, not only barbecue, but also other special activities that can be advantageous or detrimental to your turn out. CTBA will offer any assistance possible.

SITE

BBQ cook-offs are held in various types of locations. Almost any type of site will work. CTBA recommends giving the contestants enough space to allow for the parking of their pits and at least one vehicle. Many contestants have motor homes and/or a large tow vehicle that will be used as home during your event.

CHARITY

CTBA suggests a charity tie-in. This will enhance your ability to secure sponsorship, media and sometimes a site along with another event being held in your area.

SPONSOR

Securing sponsors for your event will help to offset or can result on completely having it underwritten, either monetarily or a tie-in with product being furnished. The sponsors of your prospective event need not be directly associated with barbecue. When approaching prospective sponsors be aware of local or national charitable affiliations that they have. Keep in mind that with large corporations special event budgets are set months in advance of their fiscal year. It is suggested that on small, first-time cook-offs, local sponsors be acquired.

ENTRY FILES

The cook-off promoter sets all fees.

RESTRICTIONS OR SPECIAL REQUIREMENTS

Availability of RV hook-ups, lack of ground fires, local liquor restrictions, etc. should be told to all contestants and clearly explained.

CATEGORIES

Clearly define the types of meat which will be used for judging and all quantities required.

INFORMATION ON ACCESS TO SITE

Let entrants know when they may enter cook-off site and begin sitting up. You might also include information on how to get to the cook-off site.

CONTACT PERSON

There will always be questions about your event that someone will have due to the fact that your printed information may not be clear to him or her. CTBA recommends that at least one contact person be appointed with a checklist of the following:

Date and location

Directions to the site

Size of site

Date and time the entrants will be allowed to enter the cook-off site.

No contest meat on pits before 6:00 P.M. day prior to judging.

Whether meat will be inspected and/or tagged.

How turn-in will be handled - picked up or bought to judging area by contestant.

CTBA categories used by your event.

Turn-in times for all categories.

CTBA rules in the judging the cook-off.

KEEPING RECORDS

It is important that exact records be kept showing which categories have been entered and paid by cooks, the Head Judge will use copies of this record when they pass out judging trays. The groundwork for your cook-off is now laid, but there are still a lot of things to do before the event takes place. Depending on the type and size of cook-off you are promoting, arrange for the following as needed.

Circulate your entry forms at other cook-offs.

Mail out entry forms to cooks and prospective cooks.

Place posters in high traffic areas.

Advertise your event on local radio/TV bulletin boards.

Get local media involved in your event.

Arrange for awards or prizes that will be given away at your event.

Have enough items such as T-shirts, caps, aprons, etc. made to sell to spectators and team members with profits going to your charity.

If desired, arrange for cooks party or breakfast.

Arrange for band if any.

Start preparing list of entries complete with addresses.

Start inviting your judges.

SITE PREPARATION

Your event can either have the look of mass confusion or some resemblance of order based on just how you lay it out. Some sites will need little to no prior arrangement, while others will require major planning. Based on the size of you event, consider the following.

Cook sites - define limits of each site if needed.

Access - limit entrance points. Late entry cooks can be registered here or told how to go about registering.

Have area designated for central location for check-in, cook-off officials, etc.

Secure a good PA system, as all cooks need to hear the announcements.

Define a firm secure judging area.

Be sure to have enough tables and chairs for judging area.

Make arrangements for concessions if being used.

Make security arrangements.

Have sufficient parking for cooks, team members and spectators.

Sanitation - Estimate the number of cooks, team members and spectators and have available sufficient number of portable toilets on hand. Have available to cooks a barrel for grease drippings, cooks should be required to contain their pit drippings. This will serve as an alternate to polluting the ground with pit run-off.

Lighting - Most cooks will come self-contained when it comes to lighting, but it may be desirable to have additional lighting around the site for the benefit of spectators and judging officials. Barbeque cooking in general is an all night affair.

Fire and Emergency Services - CTBA recommends that all cooks have on hand a fire extinguisher. In the best interest of the community, you should notify your local fire and emergency departments of the scope and time frames of your cook-off.

Electricity- Optional - CTBA suggests having electricity. You will need some form of electricity for PA, lights, etc. and it can either be permanent or temporary.

Media - They can be a real plus for your event. Try to have remote broadcasts, reporters, photographers and TV coverage. Get them involved in the cook-off, either as judges or media cooks.

Signs - This may seem like a simple item, but they will make life a lot easier on you. Sponsors will often supply them at no charge and you need them for things such as:

Check-In Area

Judging Area - CTBA Banner

Turn-In Area

Turn-In Times

Sponsor Recognition

Directions to Site

ARRANGING FOR JUDGES

a.) Have all necessary forms that will be needed ready to use.

b.) Several days prior to the cook-off have the turn-in trays made up.

c.) At least a week in advance to your event, mail to your judges an information letter including parking information, access to the site, location of judging area, time they must check-in, and a copy of the judging sheet that will be used on the day of the event.

d.) Arrange for the condiments and supplies that will be used during judging. Items needed: napkins, paper plates, grapes, celery, crackers, drinks, trash containers, etc.

e.) Supply your Head Judge with sufficient number of judging sheets and sharpened pencils. 3 or 4 different colors of markers will also be needed.

f.) Select your turn-in personnel, judging assistants, table monitors, tabulators, etc. All tabulations should be double-checked.

g.) No alcohol beverages should be consumed by the taste judges or CTBA Officials nor allowed in the judging area during the judging procedure.

1. TRAYS AND CUPS

Styrofoam trays recommended should be about 9 inches square and undivided. Styrofoam cups for chili and/or beans should be 12 to 16 ounces with lids. All trays and cups must be identical in color, size, shape, etc. and extras should be allowed for in case of any damages or unexpected entries.

Preparation: Attach the two joined tickets to the top of the tray face down by taping top ticket to tray. Scotch tape should not be used.

Distribution: Trays and cups are normally passed out to all cooks at the cooks meeting on the day of the turn-in. We recommend that the entry list be made available to the Head Judge so that when each team receives their trays for turn-in, the head cook can initial that he/she has received the correct container or containers for the categories that have been entered.

Tampering: Any tray or cup that appears to have been marked or altered shall be referred to the Head Judge who will rule on disqualification.

Damaged Tray or Cup: Should a contestant damage their tray or cup, a replacement can be obtained from only the Head Judge.

2. SELECTION OF JUDGES

Judging will be accomplished using separate phases, Preliminary and Finals and when required there will be a Semi-Finals table. It is highly recommended that ample numbers of judges be pre-invited and familiarized with the judging system.

Preliminary Judges: Head Cooks may never be used as a judge for tasting. Spectators are the most logical choice for this phase judging. With a proper briefing, anyone should be able to judge satisfactorily.

Semi-Final Judges: This phase uses the same criteria as preliminary judging but the judges in the first judging should not be used in this phase.

Finals’ Judges: It is recommended that judges in this phase refrain from sampling any competitor’s Barbeque prior to judging. Finals’ judges must not be associated with any team entered into competition at the cook-off.

Aroma: In your opinion does it smell like Barbeque.

Appearance/Color: Does each meat look like Barbeque and does it have eye appeal. A good example of this is the smoke ring in brisket, the pinkish tone of chicken and the redness of pork.

Texture - Is the meat moist and is it cooked just right.

Taste - This is a personal preference but should consider how is the smoke taste, the spice taste, and the overall palate appeal of the meat and spice combination.

Overall - The final criteria, what is the overall effect of the barbecue, your total impression.

4. JUDGING CRITERIA FOR BEANS/OR CHILI

Same type criteria as in Barbeque: Aroma, Color, Texture, Taste, Overall. This is really a personal preference for the individual judges.

5. SCORING

Each tray of Barbeque or cup of either chili or beans will be scored on its own merit. One must not be compared to another. Scoring shall be in whole numbers. The scale that will be used will be 1 to 15. With 1 being the lowest and 15 being the highest score given to each individual tray or cup.

6. JUDGING SHEETS

CTBA forms must be used for judging meats and/or beans and chili.

Turn-in Time - Contestants must be notified by promoter/ Head Judge of category turn in times both at registration and at cooks meeting. Once these times are announced, they shall not be charged.

Turn-in Check-in: CTBA recommends that each competitor judging tray or cup be brought to the designated turn in area by the head cook or his or her representative at the appointed time. It is the cook's responsibility to insure compliance of contents.

Table Monitors: Each phase of judging table should have a knowledgeable monitor for each table. Table monitor is to check each tray, prior to judging, for sauce or markings Responsibilities will include insuring a smooth flow of containers onto and off of the judging table and also controlling table talk. Any questions regarding disqualification of a tray or judge’s sheet should be referred to the Head Judge. Discretion shall be used when a disqualification is being considered. The Head Judge’s decision shall be final. Monitors shall insure that each judge has judged and scored each tray/cup before releasing judges.

Numbering containers: once a number of trays have been turned in, the Head Judge or their designated representative can then assign them judging numbers. The same quantity of trays or cups, or as close to equal as possible, shall be assigned to each judging table. The Head Judge or designated representative will randomly select tray/cups and mark each for the judging table with a judging designation on the lid of each tray and side of each cup. This process will continue until all containers have been properly marked and then taken to the appropriate tables.

Tasting: Judges will normally be provided with beverages along with crackers, grapes and bite size pieces of celery. CTBA recommends dairy products not be used. This will allow judges to cleanse their palate between each tasting. Ample toothpicks will be supplied to the tasting judges so that none will be reused. Once sample meat has been tasted and passed to the next judge, it cannot be re-tested. Each entry shall be judged on its own merit. Do not compare one against another. Total points received from the judges will determine the winner.

1. PRIOR TO JUDGING

Insure that all judges are seated as they arrive. Judging will not begin until all tables have the appropriate number of judges seated. The first and last judge at each table will be tiebreakers.

Insure that there is a judging sheet and pencil for each judge.

Insure that sufficient toothpicks, napkins, palate cleaners and beverages are available for each judge, and that a disposal box is available.

2. STARTING THE JUDGING

As each tray/cup is removed from the holding box, the Table Monitor will inspect the outside and inside of the tray/cup for marks, unauthorized marks, garnishes sauces on the meat etc. not authorized by CTBA. Tray/cups that are found to be in question will be referred to the Head Judge for final disposition.

3. COMPLETING THE JUDGING

Once all trays/cups are judged, the Table Monitor shall insure that a judging sheet is turned in from each judge before releasing any judges.

The Table Monitor shall bring the judging sheets to the tally area for tabulating.

Once the sheets are tallied and the pre-determined numbers of tray/cups are determined, the Table Monitor shall pull the non-advancing trays/cups from the holding box at the direction of the Head Judge. The holding box with the advancing trays/cups will be taken to the next judging area for advancement.