2013-2014 GBA Team of the Year
|1||Sauced Hogs Smoke Shack||238|
|2||Smokin’ 42 BBQ||216|
|3||Cookin’ With Stump||162|
|7||H & J BBQ||100|
|8||Just Smoken Around||90|
|11||Swine Time Grillin Team||81|
|12||Lightning Strike BBQ||74|
|13||Old Henry’s BBQ||66|
|15||ComSouth High Tech Smokers||59|
|17||Smarr Cooking Crew||52|
|19||Drive By Smokers||46|
There are three ways to earn team points:
- Each category that the team enters earns the team 2 participation points for the three meat categories. Example if a team enters the Ribs, Pulled Pork, Pork Loin at a single event that team would earn 6 participation points.
- In all three categories (the Ribs, Pulled Pork, and Loin) teams are awarded point
For any top ten finish. 1st place earns 10 points, 2nd place earns 9 points, and 3rd place earns 8 points and so on until 10th place earns 1 point.
1st place Ribs = 10 points
5th place Pulled pork = 6 points
3rd place Pork Loin = 8 points
- A team is awarded 5 bonus points for the Grand Championship and the team that is awarded the Reserve Grand will also earn 5 bonus points.
The GBA contest year begins with the GBA State BBQ Championship, the Hambone Jam. At this contest, the GBA recognizes the team with the most points as well the TOP 10 teams from the just completed contest year. In addition to the awards given, these TOP 10 teams will get an invitation to compete in the Best of the Best.