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 Barbecue Network).
In the past we competed 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. We have not competed since 2014
Our rig has three smokers, a new roof, one side for judges the other for the kitchen.
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 BBQ 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.