Backyard Competitors

REGISTRATION FOR THE BACKYARD COMPETITION IS FULL!

REGISTER FOR THE BACKYARD COMPETITION WAITING LIST HERE

 

Calling all hometown barbecuers who have watched all the cooking competitions on TV and thought, "I can do that!" This is your chance to prove it! The Backyard Barbecue Competition at the 2015 River Grill is a contest for amateurs in the Chicken, Pork Ribs, and Pork Butt categories. Cash prizes will be awarded up to 10th place in both the Overall Competition and within the individual categories.

BACKYARD BBQ COMPETITION APPLICATION

Overall
Chicken
Pork Ribs
Pork Butt

2015 KCBS CATEGORIES
Backyard 1TH 2ND 3RD 4TH 5TH 6TH-10TH
CHICKEN $150 $100 $75 $50 $25 $25
PORK RIBS $150 $100 $75 $50 $25 $25
PORK BUTT $150 $100 $75 $50 $25 $25
TOTAL $450 $300 $225 $150 $75 $375
TOTAL = $1,575  
2015 KCBS Categories
Best Booth1ST2ND3RD
PROFESSIONAL$150$100Pendent/Trophy
BACKYARD$100$50Pendent/Trophy
TOTAL$250$150
Total: $400  

2015 BACKYARD COMPETITORS

Big Eds BBQ
Rub Our Butts BBQ
swines of anarchy cincinnati original
BubbaRub
Brohaugh's BBQ
The Porkopolitans
TJ Specialties
Charlie-Que BBQ
Smoking Bad
Smoke and Mirrors BBQ
Smoke-Alo's
Smokin Dudes BBQ
Two Brothers BBQ
Dub-Town Smokers
SMOKEY JOE'S
Yum's Q
Mind Your P's & Q's BBQ
Bills Bubbaqua
Smokin' Hot Butts
Go Big or Go BBQ
Smoke on the Water
Let's Smoke
Land of Justice BBQ
Bogey's Smokin BBQ

BACKYARD COMPETITORS RULES & REGULATIONS

SUGGESTED FOOD & SAFETY GUIDELINES FOR COMPETITORS

Water

All food service operations that prepare or portion food on the premise should provide an adequate supply of potable water for purposes of cleaning and employee hand washing.  Municipal connections, holding tanks or portable containers are accepted means to provide an adequate supply.

 
Fire Safety

Fire safety code requires a fully charged and operable 40 B.C. portable fire extinguisher inside your Cook’s area.

 
Personnel

Employees must use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling RTE food.  All personnel must wash hands prior to beginning work, when returning to work after any break in food prep activities, when putting on or changing gloves, or any time their hands become soiled.

 
Suggested Items:
  • Sanitizer or properly diluted, unscented bleach may be used
  • Probe thermometer
  • Hair restraints
  • Portable water supply/soap and single service towels
  • Adequate equipment and facilities to maintain food at proper temperatures
  • Properly tagged and sized portable fire extinguisher *
 
To Prevent Food borne Illness:
  • Obtain foods from an approved source Wash hands thoroughly before handling food, single service items and clean equipment and utensils
  • Maintain hot foods at temperatures of 135 degrees Fahrenheit or above
  • Maintain cold foods at temperatures of 41 degrees Fahrenheit or below
  • Cook pork to a minimum temperature of 145 degrees Fahrenheit for at least 15 seconds
  • Cook chicken and other poultry to a minimum temperature of 165 degrees for at least 15 seconds
  • Reheat cooked foods to a minimum temperature of 165 degrees within two hours for hot holding
  • Check food temperatures frequently with a probe type thermometer
  • Heat food quickly and cool foods rapidly
  • Keep raw and cooked food separated
  • Use single service articles whenever possible
  • Keep foods covered and protected from dust, dirt, insects, vermin and human cross contamination
  • Do not store food directly in contact with ice used for beverages
  • Store all food products and equipment at least six inches off the ground
  • When in doubt, throw it out

This lists and guidelines are not totally comprehensive, strict adherence will insure that the 2015 River Grill before the Big Chill competition is handled professionally and safely.  Your cooperation and attention to detail will greatly enhance our opportunity for a successful and safe event. The City of Cincinnati and the Cincinnati Board of Park Commissioners are in no way responsible for contaminated or improperly prepared food.