Below are questions which are frequently asked by teams. If you have questions not addressed here, please post in the GBA Member Forum, or contact one of the GBA Board Members for assistance. Remember that advice and rules interpretations from other sources may not be accurate.
How do I register for a contest?
The contest organizer is responsible for managing cook team registration. The GBA Events page has contest information, website links, email, phone and other contact methods for the contest.
I’m not ready to go up against the big teams. Does the GBA have any Backyard Events?
Yes, the GBA has several contests. We call our backyard events “In Association With”. In general they’re run just like a Professional contest, but you won’t earn any Team of the Year points at an IAW event. IAW events are a great way to try out new recipes, get your timelines down, and practice other aspects of your BBQ game.
There are no restrictions to what teams can cook an IAW event, and there are typically no membership requirements, but it’s always best to check with the organizer first.
While a GBA Professional event has specific meat categories, an IAW event can choose to have other meat categories, like Chicken or Brisket.
How much does it cost to cook a contest?
Entry fees are determined by the contest organizer, but in general the professional division entry fee is $250 to $400, depending on the contest. In Association With division fees are usually less.
Some contests offer other amenities, like extra power, private port-o-lets, larger spots, etc at additional costs.
Meat costs can vary greatly, depending on the amount of meats you cook and the market cost of pork. In general, expect to spend at least $200 to $250 for meats, although many teams spend $400 – $600 on meats. IAW teams generally expect to spend around $100 – $150 on their meats.
Travel expenses depend greatly on your specific needs, your length of travel, and prevailing costs.
All in all, the average cost for a professional contest would be somewhere between $600 and $1200. The CFF teams would probably spend around $400 – $600.
Do I have to be a GBA Member to cook in a GBA Contest?
If you want to cook in the professional division you do. Contests may also be designated as an In Association With division (often referred to as a “Backyard” division). The GBA would not require you to be a member to cook in the IAW division. The contest organizer may have other restrictions, however, so be sure to read the contest regulations thoroughly and contact the organizer with any questions.
Does every member of my team need a GBA membership?
No. Only the designated Pitmaster is required to have a GBA membership
What time can I arrive at a Contest?
That is determined by the contest organizer. Many contest will allow you onsite on Thursday (some even earlier), but it’s best to call ahead if you’re planning on being there before Friday. Even if you’re allowed in on Thursday, some contest may not have power and water available until Friday.
What time can I leave a Contest?
That is determined by the contest organizer, but in general after the award presentation you would be allowed to leave. Many teams, however, stay over on Saturday night, and that can be one of the most fun nights of the contest!
If you plan on staying over on Saturday, however, make sure the organizer allows this. Some contests – especially those that are situated in a town, where the streets are closed off – may require you to leave the site on Saturday. Some may allow you to stay, but may turn off water and power. If you’re unsure the best thing to do is contact the organizer.
How big is my space at the contest?
That’s set by the organizer, but in most cases you’ll get at least a 20′ x 20′ site, and often your site will be much larger. Some contests offer larger sites for extra fees. If you’re not sure you can fit everything into your allotted space contact the organizer to be sure they can accommodate you. Also, don’t simply assume that you can overhang your stuff into your neighbor’s site. While most teams are very easy to work with, many of them need every square foot of space, and asking them to give it up won’t win you any friends.
Is water and power available at the contest?
Water and power are generally available at the contest.
Be sure to bring plenty of water hoses, and be sure those hoses don’t leak! Nothing is worse than having to deal with mud and running water – especially if that mud and water are running into someone else’s site, and you’re the cause of it! Note that sometimes the water is sourced from places like fire hydrants, and may not be potable so be sure to bring your own if you need it for cooking.
Power is generally available, but if you need more than 20 amps check with the organizer to ensure they can provide that. A 20 amp circuit can run lights, a few fans, and maybe a television, but it won’t power your roof mounted air conditioner, fridge, freezer, etc.
Can I use a generator?
In most cases you can, but ask the organizer to be sure. Also be considerate of of other teams – running that 7000 watt super loud construction site rig next to your neighbors will certainly not win you any friends!
Can I bring my brand new super-loud speaker setup? I’m sure everyone at the contest likes the same type of music as me!!
You can, but please be considerate of other teams. Also, the GBA has mandatory quiet time from 11 PM to 7 AM. You can listen to music during those times but it cannot be audible outside of your cooksite. You should also be considerate of your neighbors. Many teams sleep in shifts, and blasting your favorite tunes at 3 a.m. will not endear you to your neighbors, and may earn you a not-so-friendly visit from the contest organizer or the reps (or some of the other teams you woke up).
Me and my buddy are cooking the contest but on different teams. Can both teams share a cooker, trailer, etc?
No – at least not at a professional event. Each team is expected to have their own distinct cooksite, setup, prep areas, cooker, etc. It’s fine to travel together, and even to use the same trailer to transport everything (and even to use the same RV to catch a few hours of sleep), but once your meats are inspected you would be expected to manage all cooking related processes – meat prep, seasoning, injection, cooking, boxing, etc – completely separate from other teams.
Obviously it’s perfectly fine to socialize with others, just don’t share any cooking related spaces.
Can I use my electric or gas smoker at a competition?
You can use only wood, charcoal, or pellet-fired cookers at a GBA contest if you’re cooking in the professional division, and gas or electric devices cannot be used in the cooker after starting the initial fire. You can use a gas or electric device to start your fire or to start burn barrels, charcoal chimneys or other devices used to ignite fuel away from the cooker. If you’re cooking in the IAW division, contact the contest organizer to see if electric or gas cookers are allowed.
Does my cooker have to be NSF certified?
No, your cooker does not need to be NSF certified. You can use homebuilt rigs, commercial rigs, etc. You can use an offset cooker, direct cooker, or any other type as long as they adhere to the cooking fuel regulations.
Does the contest provide the meats I’ll cook?
No. You are expected to supply your own competition meats, sourced from USDA or state DA approved facilities. Some contests may have ancillary categories, like Wings or Mystery Meat, where they supply you with meats, but not for your main meat categories.
Can I raise my own hogs to use for competition meats?
All meats must be USDA or state DA inspected, with accompanying stamps or documents. If you can provide those documents to the meat inspector, then those meats may be used in competition. Be aware, however, that the GBA takes food safety very seriously and the GBA meat inspectors will reject any meats they feel are not safe to present to judges.
I get my meats from a butcher and they’re packaged in butcher paper, not shrink-wrapped. Can I still use them?
If the meats come from a USDA or state DA certified butcher you can, assuming they’re in the original paper and you have a valid receipt for them. The meat inspector may require those documents, so be sure to maintain them.
Can I use those marinated loins, butts, or ribs I see at my grocery store?
No, meats may not be seasoned or marinated prior to meat inspection.
Can I prep my meats at home?
You can trim your competition meats, but you cannot season, inject, marinate, or cook any competitions meats before they have been inspected by the official GBA Meat Inspector. Meat inspections begin on Friday morning (never later than 12:00 noon), and are completed before the Cooks Meeting.
Note if you pre-trim you should save the original packaging in case the meat inspector needs to verify the USDA or State DA certification.
My granddaddy had a great barbecue recipe that included moonshine. Can I use that?
You can, but be sure to let the reps know of this so they can inform judges of this.
Can I use barbecue sauce I made at home?
You certainly can! Just be sure to handle your homemade sauce properly and follow all FDA guidelines regarding sauces.
Can I use commercially made barbecue sauce?
You certainly can, and in fact many teams do just that. Many teams have found that combinations of various products produce the results they’re looking for. Try experimenting with different brands you like, and see what you come up with. Who knows, you might hit on the next big flavor combination!
Do GBA Judges like sweet, heat, or a little of both?
Taste is very subjective, so it’s not really possible to give a definitive answer. In general, products that are over the top in any flavor profile – sweetness, heat, tang, salt – will not do well. You should strive for balanced flavors that complements the meats instead of overshadowing the meat. Remember, however, that Judges are only going to take a bite or two of your product so you need to be sure your flavors really shine, and that they stand out in a crowd. It’s can be difficult to land on the right flavor profile, but as with everything else, practice makes perfect!
Also remember that what your friends and family like may not necessarily translate to success on the barbecue circuit. Your goal is to develop a flavor profile that will impress the greatest number of GBA judges, not your friends and family you’re feeding for free!
Remember too that most GBA teams are very friendly, and will let you taste their product, and will help you with your cooking – right up to the time you beat them!
Do I have to cook multiple loins, butts, or ribs?
You aren’t required to cook more than a single Loin, a single Butt or shoulder, or a single rack of ribs. However, most teams cook 2 – 3 butts, 1 – 2 loins, and 3 – 6 racks of ribs – and some teams cook quite a bit more than that! Remember that GBA includes final round judging, and if you are fortunate enough to make finals you’ll have to create a second blind box to present to the finals judges. If you’ve only cooked a single loin, for example, you may not have enough to fill that box! Also see the section titled How much meat should I put in my entry box below for more information on this.
Can I cook country style ribs, or bone-in loin, or pork belly?
No. GBA Rules state that you may cook the following types of meats:
- Loin back, baby back, or spare ribs. Ribs must be cooked as part of a rack of at least 8 bones. No country style ribs.
- Boneless loin of pork containing no part of the tenderloin. Loins may be divided into no more than 2 pieces for cooking purposes. Must weigh at least 5 lbs
- Whole shoulder, Boston Butt, Picnic, or whole Ham. Must be cooked bone in and may be parted after reaching 145 degrees internal temperature. No Pork Collar allowed.
The contest may also offer ancillary categories. If so, the contest organizer would determine which cuts of meats are allowed in those ancillary categories.
Can I part out my meat during cooking?
According to GBA rules, you may part out your pulled pork entry during the cooking process once they have reached 145 degrees internal temperature. The “cooking process” is defined as any process through which you add or remove heat from the meats.
Can I hold my meats in an electric oven after cooking?
No. Any container or appliance used to contain your competition meats after cooking may not use electricity or gas to produce heat of any type.
When can I turn in my entry?
GBA has standard turn in times as follows:
- Loin: 9:45 – 10:00 AM
- Pork: 10:45 – 11:00 AM
- Ribs: 11:45 – 12:00 PM
You can turn your entry in anytime during that window. Be aware, however, that when the entry window closes, you can no longer turn in your product. See the section titled “If I’m late for turn in will I be disqualified” section below for more details on this.
If the contest has an official In Association With division, those turn in times are as follows:
- Optional category: 10:15 – 10:30 AM
- Pork: 11:15 – 11:30 AM
- Rib: 12:15 – 12:30 PM
Note these times could potentially change. If so the contest rep would inform all teams of the time change.
Can I use a fancy tray, or a cool set of pig bowls to turn in my entry?
No. All entries in the professional and CFF divisions must be in the official container issued to you by the contest. In most cases that is a 9 x 9 container.
Ancillary entries can generally be submitted in any sort of container, but ask the contest organizer or GBA rep to be sure.
How much meat should I put in my entry box?
You must provide at least 6 identifiable pieces of meat in each box. However, most successful teams put in much more product than that, especially in the Pork and Loin categories. Remember that Judges often end up having to decide between 2 or more great entries, and many will go back to those boxes for another taste. If your box had only 6 pieces of product, then there’s nothing left for them to compare! Also, remember that a full box will stay warm much longer, and the warmer your product the better chance you stand at scoring well.
I like to put down a bed of chopped pork in my box. Will the Judges consider that when scoring me?
You bet they will. Judges are trained to consider each distinct cut of meat in the box. For example, if you put medallions of money muscle in your pork box, along with pulled chunks, all on a bed of chopped pork, the judges will judge 3 distinct “cuts” of meat from that box. If your money muscle is great, and your chunks are out of this world, but your chopped is just okay, then you may find that your scores are lower than you’d like.
Also remember that your box must contain meats from the category only. For example, you couldn’t add a bed of chopped Pork to your Rib box.
I like to use kale or green leaf lettuce in my box to make the meats stand out. Is that allowed at GBA contests?
No. The only items allowed in the turn in box are competition meats. Anything else in the box – garnish, foil, toothpicks, etc – would force the lead rep to disqualify your entry. Be very, very careful about this. Even the tiniest bit of foreign matter could be disastrous.
And while forming your pulled pork into the shape of a pig might look neat, it would also earn you a dq. GBA rules do not allow shaping or sculpting of meats.
Also be careful about the amount of sauce you put on your meats. GBA rules allow you to sauce your product, but you must be careful not to pool or puddle sauces in your box. If you can see the sauce beginning to accumulate in the bottom of the box, you may run the risk of disqualification!
What if my loin/butt/ribs are not done at turn in time?
If your product is truly not done – that is, it’s still not cooked to safe temperatures – then you should not turn in a box for that entry. GBA rules state that meats must be cooked to at least 145 degrees, and if your product does not hit that temperature it’s not safe to consume. And even though your entry is scrutinized by several different people there’s still no guarantee it would be flagged, and we certainly don’t want the judges to sample potentially harmful products.
If your product is cooked to safe temps but may not be quite where you want it to be – say your ribs are cooked, but not as tender as you want – then by all means turn it in. GBA uses comparative judging, and you never know if the other entries on your blind table had similar problems.
If you are disqualified from a category, remember that you would not be disqualified from other categories. Stay positive and keep on cooking!
If I’m late for turn in will I be disqualified?
Yes, your entry for that category would be disqualified. Remember that the time stated as the turn in time for a category is the END of that turn in time. For example, if the turn in time is 10:00 then as soon as the scoring clock hits 10:00, turn in for category is OVER! If you are not standing in line – even if you’re only a few steps away – your entry would be disqualified for that category.
Most successful teams will “time” their turn in walks to determine how long it takes, especially if the contest is a big one, or the walk could take some time. Take a few minutes on Friday or early Saturday to be sure you have those times down – and get to know your neighbors at the same time.
I like to hold back at the turn in table to make sure I don’t turn my box in with the more successful teams. Is that a good idea?
It doesn’t matter with GBA. Your box has already been assigned to a table by the scoring computer, so trying to time your box to be away from certain other teams doesn’t matter. Of course, if that’s part of your secret to winning then hover away!
Can I make changes to my box at the turn-in table?
You can if you have gloves to handle the meats. Many teams will check their boxes during turn in and make small adjustments. Doing so is perfectly fine, but remember the GBA has a rule stating you must use sanitary gloves when handling any foods being turned in for judging – so make sure you stick a few gloves in your pocket just in case you need to make those adjustments. However if you’re going to do that, be courteous to other teams and make it quick!
I made finals. Now what do I do?
First you celebrate! Your entry was one of the top 3 selected by the judges that day – congratulations!
Then you get down to work. You’ll need to prepare another blind box, just like what you did for preliminary judging. The same rules and concepts apply for finals boxes, but note the tighter turn in times below. You’ll also need to step up your game! You’ll be competing against 8 other Finals entries to try and be crowned the Grand Champion.
What time do I turn in my finals box?
Finals turn in times are as follows:
- Finals Loin: 1:25 – 1:30 PM
- Finals Pork: 1:55 – 2:00 PM
- Finals Ribs: 2:25 – 2:30 PM
Note you have only a 5 minute window for finals so take that into consideration when deciding when to start your finals blind box.
And remember that these finals times can change at a contest, so be sure to look at the finals sheet given to you by the reps to ensure you’ve got them right.
I made finals, so I assume I don’t have to use the containers, and can use my super cool hog shaped cutting board to turn in my sample?
No, you must use the container issued to you by the rep. Using anything else will force the rep to disqualify your entry.
How is the Grand Champion determined at a GBA event?
9 entries – 3 loin, 3 pork, and 3 ribs – will make finals at a GBA contest. 6 Finals Judges will sample each of those 9 entries and score them to determine the absolute best product of the day. After all the scores are tabulated, the finals product with the highest score will be crowned as the Grand Champion.
I assume you compare the Loins with the Loins, and the Ribs with the Ribs, right? You couldn’t possibly compare all 9 entries in the same group?
Yes. Loins are compared with other Loins, Pork is compared with other Pork, and Ribs are compared with other Ribs. In the Appearance, Tenderness, and Taste criteria Finals Judges rank each of the distinct entries in the same Category using scores of 9.8, 9.9 or 10. Only when Finals Judges consider Overall Impression would all 9 entries be compared head-to-head, with the Finals Judge giving each entry a distinct score from 9.1 to 10. To learn more about this see About Scoring.
How is the Reserve Champion determined at a GBA event?
The Reserve Champion is the team with the highest total score in all 3 GBA categories. Note the team winning the Grand Championship is not considered for the Reserve, so you cannot win both Grand and Reserve at a single contest. Also note any other scores, like Ancillary categories or Best Booth, are not considered for this.
I got my scores, and I was tied with another team. How does GBA break ties?
The scoring system used by the GBA automatically breaks ties based on a specific scoring comparison progression:
- Taste scores, excluding any dropped scores, are summed.
- Overall impression scores, excluding any dropped scores, are summed.
- Tenderness scores, excluding any dropped scores, are summed.
- Appearance scores, excluding any dropped scores, are summed.
- Taste scores, including any dropped scores, are summed.
- Overall impression scores, including any dropped scores, are summed.
- Tenderness scores, including any dropped scores, are summed.
- Appearance scores, including any dropped scores, are summed.
After the system compares each of these progressions, it determines if one of the tied teams has a higher score in that specific step than the others. If so, that team is declared the tie winner, and no further steps are processed.
If no team is higher after all steps are completed, the scoring system compares a random number generated for each Team Entry, and will decide the winner based on that random number. To learn more about how this works see How Ties Are Broken for a more detailed example.