Masters of the grill 2023
Application, Rules, & Guidelines

MOTG Competitor Application

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Name *

First

Last

Phone Number *

Email *

Years of BBQ Experience *

• Novice (0-1 year)
• Intermediate (2-4 years)
• Expert (5+ years)

Previous Competitions Entered (if any)

BBQ Team Name

Type of Grill/Smoker *

• Charcoal
• Gas
• Electric
• Wood/Pellet
• Offset Smoker (Stick Burner)

Planned Preparation Methods

Briefly describe your method for brisket, ribs, and chicken. For example, "For my ribs, I use a 3-2-1 method with a hickory/apple wood mix.

Special Ingredients or Techniques

We're not looking for your distinct recipe. That should be kept secret. Are you smoking, reverse searing, char broiling, etc? Dry rub, wet rub?

Any other details or considerations you'd like to share with our organizers?

Submit

BBQ Competition Rules

1. Style:

• We encourage and welcome various regional and innovative styles that represent the diversity and creativity of BBQ. And while a hint of sweetness can enhance flavor, remember: meat isn’t candy! Excessively sugary profiles won’t be the ticket to victory in this competition.

2. Team Composition:

• There is no maximum team size. However, each team is responsible for coordinating its members efficiently.
• All team members must be registered and wear identification provided by the organizers during the event.

3. Quantity:

• Each team must prepare enough BBQ to serve between 50-100 people. This ensures that there is ample quantity for judging and sharing among attendees. Last year’s standout teams not only catered for 50-100 competition attendees but also showcased their culinary prowess with distinctive appetizers, gumbo, and small bites at their booths. We encourage this year’s participants to continue this flavorful tradition!

4. Ingredients & Preparation:

• Teams are responsible for providing all their ingredients, equipment, and supplies unless stated otherwise by the event organizers.
• Any special dietary restrictions or preferences should be communicated to the organizers ahead of time.

5. Judging:

• There will be 5 judges from various backgrounds and experience levels.
• Each entry will be judged based on:
  • Appearance/Presentation
  • Tenderness/Texture
  • Taste/Flavor
  • Aftertaste
  • Moistness/Juiciness
  • Smoke flavor
• Given that our judges are not paid competition professionals, we ask teams to respect the feedback and decisions made during the event.

6. Conduct & Safety:

• All teams must practice safe food handling and preparation practices.
• Teams should respect each other’s spaces and maintain a cordial atmosphere during the competition.
• Any form of misconduct or violation of the rules may lead to disqualification.

7. Setup & Cleanup:

• Teams are responsible for setting up their cooking stations and cleaning up afterward. A designated area will be provided to each team.
• All waste should be disposed of properly in the designated bins.

8. Liability & Waiver:

• All participants must sign a waiver, releasing the organizers from any liability related to injuries, damages, or losses during the event.

9. Prizes & Recognition:

• The winning team(s) will be recognized at the end of the event. Details on prizes will be communicated closer to the competition date.

General Judging Criteria

1. Appearance/Presentation:
   • The meat should look appetizing.
   • Presentation in the turn-in box (if used) is neat and appealing.
   • The meat should have a great color and a beautiful bark.
2. Tenderness/Texture:
   • The meat should be cooked to the right degree of doneness; neither undercooked nor overcooked.
   • Ribs should come off the bone cleanly. No point deductions for meat falling off the bone.
   • Brisket should be tender but not mushy, with a nice pull.
3. Taste/Flavor:
   • Overall flavor: balanced flavors of meat, smoke, and seasoning.
   • The seasoning or rub should complement, not overpower, the meat’s natural flavor.
   • The taste of the sauce (if used) should complement the meat and not be too dominant.
4. Aftertaste:
   • The flavor should linger pleasantly without an unpleasant aftertaste.
5. Moistness/Juiciness:
   • The meat should be moist and juicy, not dry.
6. Smoke:
   • The meat should have a discernible but not overpowering smoky flavor (if meat is smoked). If charcoal is your fuel choice, then it should not overpower the flavor of the meat.
   • There shouldn’t be a bitter or acrid taste from excessive smoke.