The tri-state's original bbq contest is brought to you by
September 29 & 30, 2023 in Atwood, Kansas
Rules and Regulations
Please take the time to review the following rules on each category with your team prior to the competition. Note that there have been some important changes.
Who provides the Meat?
At Smokin' on the Beaver, we believe all contestants should start with the same great quality meat - that's why all the meat for our contest is provided by us. Meat pick-up will begin Friday at noon.
The exception to the rule? Open Meat Class.
Each team is required to provide their own meat for the Open Meat Class. From beef to bear, we enjoy it all!
What is included in Overall Score?
The Overall Winner is determined by the highest total accumulated points from the following categories: Brisket, Pork Butt, Ribs, and Open Meat.
Fresh Salsa, Cooked Salsa, BBQ Sauce, BBQ Side Dish, Homebrew, Wine & Spirits are awarded, but are not included in the Overall Winner award.
How do they Judge?
Judging at Smokin' on the Beaver is done by ranking entries on a scale from 2 to 9, 2 being among the worst and 9 being outstanding/among the best. For more comprehensive judging information, download the General Contest Rules on this page.
Meat Criteria:
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Aroma
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Appearance/Color
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Texture
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Taste
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Overall Appeal
BBQ Side Dish, Sauce, and Salsa Criteria:
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Appearance
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Texture
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Taste
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Overall Appeal
Homebrew, Homemade Wine & Homemade Spirits Criteria:
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Aroma
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Appearance
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Flavor
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Body
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Drink-ability
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Overall Appeal
