Alpha Gamma Rho National BBQ Competition

Rules and Registration


The purpose of this contest is having FUN:  that is the most important rule.

1.       A barbecue contestant/team is defined as one who is engaged in the preparation and cooking of meat in the BBQ competition.  Each team will consist of a chief cook and no more than (4) additional team members. There will be two divisions of competition:  Undergraduate teams must consist of ALL active AGR’s and each chapter is limited to one undergraduate team entry. Alumni teams must consist of at least three AGR alumni.  Persons with sanctioned barbecue (MIM, KCBS or FBA) championship titles are not eligible as team members.   Contestants may participate with only one team at this event.


2.       Each team will provide a pit(s) to be used exclusively by that team within the team’s assigned cooking space.  The use of a pit by more than one team is not permitted.  Contestants must provide all needed equipment, supplies, meat, and electricity, except as arranged for in advance.  ALL equipment, including: team member vehicles, pits, cookers, trailers, tents, generators, and supplies must be kept within the boundaries of the team’s assigned cooking space.  Vehicles and equipment in excess of the boundary limitation must be stored at the location designated by the contest organizer.  Ice will be available for purchase at the event site.


3.       Meat: This competition has four main meat categories: Chicken, Pork Ribs, Pork Butt and Brisket.  Meat may be trimmed as desired before arrival or inspection.  No cooking or seasoning may begin until ALL meat has been inspected by the Official Meat Inspector assigned by this event.  Meat inspection will be Friday between 5:00 and 8:00pm.  LATE TEAM ARRIVALS MUST BE CLEARED IN ADVANCE WITH THE EVENT COMMITTEE.  With the exception of MANUFACTURER supplied saline only enhanced meat, no pre-seasoned meat is allowed.  Any meat violating these criteria will be disallowed from this competition.


RIBS are defined as:  PORK Ribs including Spare, Loin (baby back) or St. Louis Trim.  All rib meat submitted must be completely attached to the bone(s).  Submitted bones/meat must be a minimum of three (3) inches. 7 Portions


CHICKEN is defined as common CHICKEN.  Chicken turn in boxes can contain both white and dark meat chicken.  (Thighs/Legs are considered dark meat; Breast/Wings are considered white meat).  Sliced breast portions are allowed. 7 Portions


PORK BUTT shall be a Boston Butt, Picnic and/or whole shoulder weighing a minimum of five (5) pounds or more (bone in or bone out).  No Pork Loin, Pork Tenderloin, Pork Chop or other type of pork roast is permitted. 7 Portions


BRISKET can be a whole beef brisket or from either the point or the flat portion of a whole brisket. Burnt ends are not required for turn in.


4.       Once meat has been inspected, it must not leave the contest site.  All seasoning and cooking of product shall be done within the confines of the team’s assigned cooking space.

5.       The Health Department requires that the following meat holding conditions must be met:

A.       Uncooked meat must be stored at 40 degrees F or below.

B.        After cooking, meat must be held at 140 degrees F or above.

C.       Cooked meat if cooled shall be done:

1.       Within 2 hours from 140 degrees F to 70 degrees F

2.       Within 4 hours from 70 degrees F to 41 degrees F or less

D.      Meat that has been cooked, cooled, and reheated shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F for 15 seconds.

6.       Fires must be of wood, wood pellets, or wood charcoal.  No electric or gas grills permitted.  Auxiliary heat sources (gas-electric) will ONLY be permitted as a fire starter.  No auxiliary heat sources will be permitted to be used within the pit/cooker where competition MEAT is in/on the pit/cooker.  Electric accessories such as spits, augers, or forced draft are permitted.  No open pits or holes are permitted.  Fires may not be built on the ground.

7.       It is the responsibility of the contestant(s) to ensure the following:

A.        The team’s assigned cooking space and surrounding area is kept clean and safe.

B.       All food, equipment, and surfaces used for food preparation and cooking be sanitary.

C.       A fire extinguisher of reasonable size and rating is readily available on cook space area.

D.      All fires must be properly contained, attended, and put out before vacating.

E.       All equipment, trash, and supplies must be removed from site when vacating.  It is imperative that cleanup be thorough.  Please leave your area cleaner than you found it on arrival.

8.        Entries will be accepted for judging only at the place and time(s) posted by the contest organizer.  The allowable turn in time will be five (5) minutes before and five (5) minutes after the posted time with zero end time tolerance.  Contest turns in times are as follows:

Chicken  -12:00pm; Pork Ribs-12:30pm; Pork Butt-1:00pm; Brisket-1:30pm

9.       Each contestant must submit a MINIMUM of Seven (7) separated portions of meat in the container.  In the Pork category enough product of seven should be submitted.

10.    GARNISH and FOREIGN Objects are NOT ALLOWED.  The meat to be judged will be presented in the 9X9 undivided Styrofoam box provided by the event.  Organizer MAY provide a single sheet of aluminum foil to protect the bottom of the container.  If provided by the organizer, the aluminum foil may be included on the BOTTOM of the container to prevent melting of the container.

11.    NO Marking or Sculpting of the meat or container will be allowed.

12.    Meats may be presented with or without sauce as the contestant wishes.  No sauce cups are allowed.  Sauce may NOT be intentionally pooled or flooded in the container.  Sauce (if used) must be smooth, NO chunky sauce is allowed.

13.    This contest will be blind judging only.  Entries MUST be submitted at the pre-determined location and time in the container provided by the contest organizer.  The box number must be on top of the container at turn in.  Entries will be judged and individually scored by a team of judges in the following criteria: Taste-Tenderness/Texture-Appearance.  Scoring will be by weighted criteria established by the contest organizer.   Category champions/rankings will be the calculated scores within each category.  To be eligible for Grand and Reserve Champions, teams must participate in ALL FOUR main meat categories.  Scoring for the Iron Chef Challenge category WILL NOT be included in the total calculation for the Overall winners.  The combined cumulative scoring from the pork, chicken and ribs categories will determine the overall contest winners.

14.    Violation(s) of the above rules will cause the team to sustain a scoring penalty(s)


A.        Illegal use of controlled substances by a team, its members and/or guests.

B.       Foul, abusive, or unacceptable language by a team, its members and/or guest.

C.       Violation of any published Decree, Rule, National, State, or Local law.

D.      Spirit and Intent violation Proper conduct of “Brotherhood” is expected

E.       Abuse of quiet hours which begin at midnight and end at 8:00am.

16.    A team representative MUST attend the Cook’s Meeting to review the contest rules and answer any questions.

17.    ALL DECISIONS by the organizer of officials are final.