World Barbecue Association’s
Imperial Beach, California, U.S.A.
RULES & INFORMATION
Here’s your opportunity to
compete with the world’s best barbeque teams in the World Barbecue
Association’s upcoming 4th
World Barbecue Championships July 6, 2002 and the Kansas City BBQ
Society sanctioned Surf & Turf California State Championship BBQ Contest
July 5 both in beautiful Imperial Beach, California.
BBQ teams and judges from
around the world will be meeting in Imperial Beach for the
World Barbecue Championships.
Joining the teams and judges in Imperial Beach will be guests and
media from all over the world.
The World Barbecue Association
rules were created to assure fair and equal judging and therefore
require the number of judges from each country to be proportional to the
number of teams representing each country.
All judges will be certified as official WBBQA Judges prior to
This is an authentic world
championship with the teams, judges, guests, media representatives and
atmosphere making Imperial Beach a truly global community during the
three day contest transforming this beautiful seaside resort into and an
Olympic Village like gathering of BBQ teams, judges and dignitaries!
Imperial Beach is just south
of San Diego adjacent to Baja, Mexico and is the most southwestern city
in the United States of America.
Blessed with the most BBQ friendly weather on the planet, Imperial Beach
is a lovely and quaint beachside resort community close to many
attractions including the bullfights and shopping in Tijuana, the world
famous San Diego Zoo, Sea World and all that adjacent San Diego has to
offer as well as being only a two hour drive from Disneyland and other
Southern California attractions.
So mark your calendars to come
compete with the world’s best BBQ teams at the World Barbecue
Association’s 4th World
Barbecue Championships and the Kansas City BBQ Society sanctioned Surf &
Turf contests in Imperial Beach and have some fun!
We look forward to receiving
Entry Forms from interested teams from around the world. Please
see the attached Entry Form and Program Information sheets.
Anyone is allowed to
participate, irrespective of nationality, ethnic background or religion.
Mixed country teams are welcome, provided at least half the team members
are passport-holders of the country their team is representing. Teams
will have a maximum of
INFORMATION REQUIRED & PARTICIPATION FEE
and payment details are given in the
Official Entry Form (attached). This must be filled in by all
participating teams and forwarded to the organizers with payment by June
The WORLD BARBECUE
CHAMPIONSHIPS will be judged under the guidelines of the World Barbecue
Teams must specify the
type(s) of cooking equipment they will be using in their Official Entry
Form. Teams may use
charcoal, wood, propane, electric, solar sources of fuel/energy for any
type of cooking devices they choose.
A special award will be given to any team using a solar fueled
REQUIRED IN ADVANCE AND RECIPES REQUESTED FOR WBBQA INTERNATIONAL BBQ
may be used in an International Barbecue Cookbook which will be
published after the Championships. If so, accreditation of the authors
of the recipes will be given. The organizers would appreciate teams
submitting their recipes prior to the competition, or at the time of
their presentations. Each
team’s menu will also be required prior to their presentations.
WORLD BARBECUE CHAMPIONSHIPS,
Saturday, July 6, 2002
There are five compulsory
categories which all Teams must enter.
Teams must choose a specific cut or portion of the meat/seafood
in each category they will serve and it will be so indicated as well as
how it is to be served in
the “menu” they will be required to present prior to all judging.
meats/seafood/vegetable side dishes as well as the Dessert
category, must be prepared completely within teams’ assigned cooking
sites. Sauces, marinades, rubs, stocks and seasonings do not have to be
prepared within team’s assigned cooking sites and can be prepared in
advance of the contest.
Each of the four meat/seafood
categories require the specified vegetable to be included either as a
side dish or as a garnish.
Seafood with a tomato side dish/garnish
Chicken with a squash side dish/garnish Turn-in
Pork with a corn side dish/garnish
Turn-in for judging
Beef with a potato side dish/garnish Turn-in
Turn-in for judging
NOTES REGARDING WORLD BARBECUE
Judging will be done by “blind judges”.
The “blind judging” box(s) will be served to six judges and two
guests that have paid to sample teams’ entries
in the Judging Area.
There will be no on-site judging or serving of paid guests other than in
the Judging Area (no on-site to judges or paid guests).
Food containers for “blind judging” will be distributed on the
day of the Championships.
Two 9” x 9” Styrofoam boxes for each category will be given to teams.
It will be up to the teams rather to turn-in one or both boxes.
If both boxes are submitted then each box must contain the
required side vegetable dish or garnish.
Rather one or two boxes are turned in there must be a minimum of
eight identifiable portions (if one box is utilized then there must be a
minimum of eight portions in the one box;
if two boxes are utilized then between the two boxes there must
be a minimum of eight portions.
Teams may use their own serving tray/dishes only for the Dessert
category but are solely responsible for the return of their serving
tray/dishes. All other
categories must be turn-in utilizing the provided containers.
Besides the specified meat and the required specified vegetable
side dish/garnish, only green leaf lettuce and parsley will be permitted
in containers as garnish.
The specified vegetable side dish/garnish for each category may
be a cooked dish or a raw garnish.
The required/specified vegetable side dish/garnish will not be
evaluated for taste or texture, it will only be evaluated for its
appearance as a required garnish.
It is optional to put sauce on the meats/seafood.
The meats/seafood will be judged as submitted rather with sauce
or not. Sauce may not be put in a container within the turn-in
CRITERIA FOR THE
The judges will take into
consideration the following:
Appearance of whole dish
Harmony of whole dish
Appearance of main ingredient and required vegetable
Correctness of doneness of main ingredient (meat/seafood is
cooked to the
degree as specified by the competing team in their menu)
Texture of main ingredient
Flavor of main ingredient
10 Point Grading System:
World Barbeque Association
judging is based on a 10 point system with no decimals utilized. Ten is the highest (best) and one is the lowest (worst).
The two judges scores with the highest and lowest marks for each
entry will be considered as a “trick result” and will not be taken into
account in the final tabulation of scores.
The following is a description
of the meaning of the points assigned within the 10 point system
Not enjoyable at all (awful)
Burnt or still raw
Seriously over- or under-cooked
Over- or under-cooked
Utilizing computers, official
auditors of the Surf & Turf Community Events Committee or its designees
will enter the Judges’ scores to determine the official winners of the
WORLD BARBECUE CHAMPIONSHIPS.
Final audited results will be printed out and presented to all teams.
Any disputes which may arise
from the judging procedure will be decided by the five person
Arbitration Court to be appointed by the organizers and shall consist of
the following individuals:
Chairman of the Surf & Turf Community Events Board
1 Committee member
of the Surf & Turf Community Events Board.
1 Member of the WBQA Executive Committee
Chairman of the World BBQ Championships Judging Panel
1 Representative of
the Judging panel
Any and all decisions made by
the Arbitration Court will be final.
BEST BOOTH COMPETITION
To underscore the spirit of
fun and friendship on which the WORLD BARBECUE CHAMPIONSHIPS have been
founded, judges will name the Best Booth Champion. Judging will be done
during the WORLD BARBECUE CHAMPIONSHIPS on Saturday.
EVALUATION FOR BEST BOOTH WILL TAKE INTO ACCOUNT:
Entertainment (fun for team and guests)
GRADING OF FUN JUDGING IS AS FOLLOWS:
Out of this world
The competition area for each
team will be approximately 15 x 25
feet. The space may be used any way the teams decide; please take
note of the requirements of spectators, journalists and TV crews.
Competing teams are responsible for keeping their assigned areas neat
and clean at all times, and to leave the area clean after the
Participating teams and Judges
will be allocated parking spots in an area near the competition area on
a first come first serve basis and will receive identification tags for
their vehicles. No
vehicles, motor homes, trailers will be allowed within the competition
area. Trailers with
BBQ/cooking equipment will be allowed within teams’ competition sites.
BARBECUE DEVICES AND ENERGY SOURCES
The choice of barbecues or
grills or other cooking devices and specific heat sources (for example
wood, charcoal, gas, electricity, solar, etc.) is left to the discretion
of the teams.
Grills will be available for use by teams in cases when they are needed,
these grills will be provided by *WEBER*.
Please contact the organizers on or before June 15, 2002 with
Wood and charcoal will be available for sale on site. If contestants
wish to bring their own wood/charcoal, or if they wish to cook over gas,
they must supply it themselves.
Gas/propane appliances must comply with local safety regulations.
The organizers will arrange
for a refrigerated vehicle (temperatures +35°F. to max. +40°F.) for the
storage of the entrants’ meats/seafood.
WATER & ELECTRICITY
Water will be provided by the
organizers for rinsing and food preparation. Teams will need to organize
hand-washing facilities. Electric power points will be provided on the
site. Power connections will need to be ordered in advance.
CARE OF THE ENVIRONMENT
The organizers, competitors
and guests are required to handle all materials and provisions carefully
in an environment-friendly manner.
KCBS SANCTIONED SURF & TURF CALIFORNIA STATE CHAMPIONSHIP BBQ CONTEST
The Kansas City BBQ Society
sanctioned Surf & Turf California State Championship BBQ Contest on
Friday, July 5 will follow standard KCBS contest rules and KCBS judging. Only difference will be teams will check-in Thursday, July 4
at Noon and the judging will begin Friday, July 5 at Noon instead of the
usual KCBS Friday/Saturday format.
for the Seafood category:
1. The points earned in this
category do not count toward the Grand Championship.
The use of gas and any other heat source is permitted.
Any garnish is permitted.
Any sauce is permitted, and may be presented in a side container,
pooled or puddled.
The Seafood may be
barbecued or grilled.
IN IMPERIAL BEACH
judges are responsible for their own accommodations. To assist in this
regard, the following two hotels have agreed to reserve a limited
number of rooms for teams and judges, however you are encouraged to make
your reservations as-soon-as-possible:
telephone = 619 - 424 5183
Sandcastle Inn, telephone = 619 - 429
Both inns are within 100 feet
of the contest.
For questions regarding the
World Barbecue Association’s upcoming 4th
World Barbecue Championships in Imperial Beach, contact Gene
Goycochea at the contact numbers at the bottom of this form.
Don’t forget the motto of the
World Barbecue Association…
Making people happy by Fire, Food and Fun is a way of saying,
“Let's barbecue and make friends around the world.”
SHOW ALL OUR GUESTS, MEDIA, TEAMS & JUDGES
Surf & Turf Community Events Inc.
Official Representative of the World Barbecue Association
PO Box 96
Imperial Beach, California
Cell (619) 520-5741 Tel
Fax (619) 423-8876