BBQ DEFINITIONS
(Note: these are not official definitions. For official definitions in the current year, refer to your competition's literature.)
BARBECUE - Despite the fact that most of America refers to throwing meat onto a flame in the backyard as barbecuing, barbecue actually refers to the process of cooking meet "low and slow" over temperatures usually below 250 F for several hours. Often some sort of wood is used to provide smoke.
KBCS BBQ COMPETITION - KCBS stands for Kansas City Barbecue Society, and a KCBS sanctioned competition consists of four standard categories: chicken, pork shoulder, pork ribs and brisket. Food must be cooked over wood, wood pellets or charcoal. KCBS rules can be found here.
NEBS GRILLING COMPETITION - NEBS is the Northeast Barbecue Society. Grilling competitions are peculiar to New England, but are tons of fun. The rest of the country should really get on board with these. There are four categories set at the competition organizers' choice. An example is, shrimp, steak, pizza, dessert. This is an opportunity for teams to be creative. Grilling rules can be found here.
TAILGATE COMPETITION - A tailgate competition consists of two categories: chicken wings and ribs.
PEOPLE'S CHOICE COMPETITIONS - It's hard to be the public at a competition and not be able to taste the food! A people's choice competition solves that. Teams turn in steamer pans of food which are available to the public for a fee. Each person is given a number of samples to try (usually 5) and can then vote on a favorite. Bragging rights go to the winner. Popular categories are chicken wings and pulled pork.
GARNISH - Garnish is what you are or are not allowed to put in the box with your meat. If a competition is standard garnish, then only green leaf lettuces, parsley or cilantro are allowed. If a competition is open garnish, then anything, edible or not, may be put in the box to enhance the appearance and taste of the food.
CONTAINER - A container is what you put your food in. Usually, teams are provided 9x9 clam shell containers for turn-in boxes. If a competition is listed as "open box," or "open container," then teams may provide their own platters, bowls or other items for serving and presentation.
(Note: these are not official definitions. For official definitions in the current year, refer to your competition's literature.)
BARBECUE - Despite the fact that most of America refers to throwing meat onto a flame in the backyard as barbecuing, barbecue actually refers to the process of cooking meet "low and slow" over temperatures usually below 250 F for several hours. Often some sort of wood is used to provide smoke.
KBCS BBQ COMPETITION - KCBS stands for Kansas City Barbecue Society, and a KCBS sanctioned competition consists of four standard categories: chicken, pork shoulder, pork ribs and brisket. Food must be cooked over wood, wood pellets or charcoal. KCBS rules can be found here.
NEBS GRILLING COMPETITION - NEBS is the Northeast Barbecue Society. Grilling competitions are peculiar to New England, but are tons of fun. The rest of the country should really get on board with these. There are four categories set at the competition organizers' choice. An example is, shrimp, steak, pizza, dessert. This is an opportunity for teams to be creative. Grilling rules can be found here.
TAILGATE COMPETITION - A tailgate competition consists of two categories: chicken wings and ribs.
PEOPLE'S CHOICE COMPETITIONS - It's hard to be the public at a competition and not be able to taste the food! A people's choice competition solves that. Teams turn in steamer pans of food which are available to the public for a fee. Each person is given a number of samples to try (usually 5) and can then vote on a favorite. Bragging rights go to the winner. Popular categories are chicken wings and pulled pork.
GARNISH - Garnish is what you are or are not allowed to put in the box with your meat. If a competition is standard garnish, then only green leaf lettuces, parsley or cilantro are allowed. If a competition is open garnish, then anything, edible or not, may be put in the box to enhance the appearance and taste of the food.
CONTAINER - A container is what you put your food in. Usually, teams are provided 9x9 clam shell containers for turn-in boxes. If a competition is listed as "open box," or "open container," then teams may provide their own platters, bowls or other items for serving and presentation.