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"Gilroy Rock N' Ribs"
BBQ Cook-Off
Gilroy California

Saturday, August 25, 2007
16 Teams competing

Rick Gilbert, Organizer of Gilroy Rock N' Ribs

Rick asked me to post information on this event he organized.  For the purposes of better understanding this event and providing a better opportunity for next year's participation I will post the rules he used below of which some I obtained from  

BBQ Competition and charity fund raiser

Gilroy Ca. on Main Street

Saturday, August 25, 2007

Chicken, ribs and a mystery meat (to be provided)

Entry fee=  $100, if you help cook for the BBQ sales for the charity vending, then part of the entry fee is refunded.

Prizes Payouts

First =  $250

Second =  $150

Third =  $100


Overall    Score    Team Name


1 st     801    155 South Bar-B-Que
2 nd    781    Rock's BBQ
3 rd     775    We B Qn
4 th     773    Smitty's Smoke Patrol
5 th     769    Barnyard BBQ
6 th     765    Ric's Righteous Ribs
7 th     754    Oak's Hardware
8 th     743    Stumpy & Me
9 th     681    Rollin' Smoke BBQ West
10 th   677    Hog Heaven   --- 10th tie ---
 10th   677    HMI     --- 10th tie ---
12 th   672    Daisy's Catering
13 th   653    Garlic City RailRoad & Co.
14 th   639    Patrick's
15th    422    2 Brothers

Mystery Meat
We B Qn
Smitty's Smoke Patrol
Barnyard BBQ
Rock's Bar-B-Que
155 South Bar-B-Q
Stumpy & Me
Pork Ribs
We B Qn
Smitty's Smoke Patrol
Barnyard BBQ

COOKED ON SITE-- All meats will be cooked on-site without pre-cooking or marinating. Meats must be inspected by the Head Judge to assure that the meat is not prepared prior to the official start. You may however trim your meat prior to the event. Once your meat has passed inspection you may begin cooking anytime after 9:00 pm on 07-24-07.    

SANITATION-- Cooks are to prepare and cook in as sanitary manner as possible. Cooking conditions are subject to inspection by the judging committee. Infractions identified by the judging committee shall be immediately corrected or the cook will be subject to disqualification.

ENTRIES PER PIT-- This event only recognizes one entry (one chief cook) per pit. No two teams can share the same pit. Both teams will be subject to disqualification if found in violation of this rule. Notwithstanding, multiple entries in the same category by the same cook and multiple entries from the same piece of meat shall not be allowed.

BBQ PITS-- Any cooking device that is inherently portable and by design used to bbq and/or grill. This includes commercial or homemade, trailered or untrailered units. A bbq pit may use gas, wood, electricity as a heat source. No emu or in ground pits are allowed at this contest.

CATEGORIES-- Pork ribs of any type and chicken. A mystery meat will be provided by the promoter at 9:00 am on Saturday. The mystery meat must be cooked using garlic, also provided.

DOUBLE NUMBER SYSTEM-- Each tray will be marked with a double ticket bearing the same number, one firmly attached to the top of the judging tray in a manner which hides the number of the other ticket easily removed by the cook for retention. Winning numbers will not be revealed until time to announce each place in each category.

JUDGING TRAYS-- Styrofoam clamshell containers, approximately 8 inches square, will be provided to the cooks during the cooks meeting or be made available through the Head Judge. It is encouraged that you attend the cooks meeting scheduled for 9:00 am Saturday morning. This is an opportunity to answer any questions you may have regarding the rules of this event. All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the Head Judges discretion. Cooks are responsible for insuring that the containers they receive remain clean and undamaged.

JUDGING TRAY CONTENTS-- Each judging tray shall contain no less then the following: RIBS -- seven (7) individual cut ribs, CHICKEN -- seven (7) individual pieces such as 7 thighs, 7 slices of breast, etc. Any entry that does not contain at least 7 of the same individual cuts will be disqualified. Mystery meat must contain seven (7) individual servings also. No garnish. Straight meat. Presentation will be based on how well you present your meat and how it appeals to the eye. You may howver add sauce over the meat or on the side or in a cup as long as it is in the container


Chicken- 1:00 pm

Mystery Meat- 1:30 pm

Ribs- 2:00 pm

A turn-in window of five (5) minutes before and after the set times will be recognized. Judging trays received after that time will not be accepted. The official clock will be visible to all cooks and be displayed at the judging booth.

JUDGES-- A minimum of six (6) judges will be utilized during the judging.

SCORING-- Judges will score each meat on presentation, taste, and tenderness. A score of 1 - 9 will be assigned to each category. 1 being the lowest and 9 being the highest. Your score will reflect the total points earned in each category. Example: presentation - 7, taste - 8, tenderness - 7 total score = 22. In the event of a tie, the cook with the highest combined score of taste and tenderness shall prevail. In the event this does not break the tie, a coin flip will decide.

PRIZES-- Trophies for 1-2 place and a plaque for 3rd. In addition, each category will pay a cash prize of $250 for first place, $150 for second place, and $100 for third place.

ENTRY FEE-- $100 per team.

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