We will serve no swine before its time
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Tom and Dan started BBQ competition in 2002, doing the back yard
competitions (amateurs). After the smoker, the tent was the
next. We started competing in KCBS, FBA and MBN in 2004 - most
of our contests are MBN (Memphis Barbeque Network). |
We compete in 3 to 5 events each year, mostly in Georgia.
In 2008 we missed "finals" in Vienna Ga by 1 place (we were 4th), in
2009 we made finals in 4 of 5 events in which we competed.
Our rig has three smokers, a new roof, one side for judges the other
for the kitchen. |
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How does a MBN BBQ Contest Work?
There are really two contests, you must do
well in the first round to make the finals. In the first round you
submit a "box" to the judges at designated times. One for whole hog,
shoulder and ribs. You then have three judges visit your location
- you present your cooking process and they taste your product.
The judging categories are:
- Appearance - is your site clean and neat
- Presentation - did you describe your cooking process and
make the visit enjoyable
- Tenderness -
- Flavor -
- Overall Impression -
Scoring is from 7 - 10, with 10 being a perfect score.
Decimal points are allowed for Overall impression - the others
must be a whole point. A judge should give one 10 in each
category to the best food they judged.
After the first round the three highest scoring teams in each
category (whole hog, shoulders and ribs) compete against each
other in the finals. A team can be in the finals in more
than one category.
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This is the four judges arriving in Stone Mountain
Ga for whole hog finals.
The best of the 9
finalist entrees ( 3 whole hog, 3 ribs, 3 shoulders) is
the grand champion. |
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