ILBJWC: Award Ceremonies July 5th 7:00 pm, Ray Agnew, Paul Avery PSC

Junior World Champion – $1000 check, gold medal, Jeff’s trophy, USA Luge carry on piece of luggage, half a gallon maple syrup, 1 lb coffee. Char Griller – Super Pro Charcoal Grill/Smoker, Maverick Pro-Temp Commercial Thermometer.

Second place – $500 check, silver medal, Jeff’s trophy, quart maple syrup.

Third place – $300 check, bronze medal, Jeff’s trophy, quart maple syrup.

 ILBJWC – pork ribs category, chicken, stake strip and dessert, the same amount, the same medal, the same prizes. All first places in each category get’s Jeff’s trophy. Total of 4 trophies

1st place – $200 check, Jeff’s trophy, gold medal – pint maples syrup.

2nd place – $125 check, silver medal.

3rd place – $100 check, bronze medal.

4th place – $75 check.

5th place – $50 check.

 Total $3,000

Junior World Champion Team Also recieves $10,000.00 per person in scholorship funds from Paul Smiths College

2nd Place Team Also recieves $6,000.00 per person in scholorship funds from Paul Smiths College.

3nd Place Team Also recieves $4,000.00 per person in scholorship funds from Paul Smiths College


Rules and Regulation

1. The decision and interpretations of the I Love Barbecue JUNIOR WORLD CHAMPIONSHIP Rules and Regulations are at the discretion of the JWBC Contest Representatives at the contest. Their decisions and interpretations are final.

2. Contestants – The I LOVE BARBECUE JUNIOR WORLD CHAMPIONSHIP will be open to all youths Ages 16-21 individually or as teams. (Each team will have up to 2 adult Advisors who are responsible for the team. (the advisors will be in a verbal capacity only no hands on) In the event an advisor is found prepping, cooking, cutting or plating any entry the Team will be disqualified. Documentation will be required for all contestants to verify age. Drivers License or permit, HS or College Photo ID and Birth Certificate, etc. Permission slips must be signed by a parent or guardian for any contestant Under the age of 18.

3. Each team will be assigned a cooking space. Pits, cookers,props, trailers, motor homes, vehicles, tents or any other equipment (including generators) shall not exceed the boundaries of the team’s assigned cooking space. All seasoning and cooking of product shall be done within the assigned cooking space. Teams shall not share an assigned cooking space or cooking devices.

4. Contestants shall provide all needed equipment, supplies and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire and other codes.A fire extinguisher shall be near all cooking devices.

5. Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Propane or electric is permitted as fire starters only, provided that the competition meat is not in/ on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted, except at the election of the contest organizer. Fires shall not be built on the ground.

6. Parboiling and/ or deep- frying competition meat is not allowed.

7. The Four ILBJWC Categories


CHICKEN: Chicken includes Cornish Game Hen andKosher Chicken. The plate must also include a starch and a grilled vegetable.

PORK RIBS: Ribs shall include the bone. Country style ribs are prohibited. The plate must also include a starch and a grilled vegetable.

STRIP STEAK: This may include, NY Strip, KC Strip, strip loin, shell steak, or Delmonico steak. The plate must also include a starch and a grilled vegetable.

DESSERT: Must be cooked and assembled onsite.

There will be no duplication of starches and vegetables for each category, however, (i.e.) Chicken – Boiled Potatoes and Grilled Red Peppers- Ribs – Garlic Mashed Potatoes with grilled assorted vegetables is perfectly acceptable. Same starches and vegetables. Different format.

8. All competition meats shall be inspected by the Official Meat Inspector during the times established by the contest organizer but not prior to the day before judging. Once the competition meat has been inspected, it shall not leave the contest site. Cooking shall not begin until the competition meat has been inspected by the Official Meat Inspector. All competition meat shall start out raw. No pre- seasoned meat is allowed other than manufacturer enhanced or injected products, as shown on label (EXCLUDING (but not limited to): teriyaki, lemon pepper or butter injected). When the contest organizer supplies the meat, the contestant is not required to enter only that meat. (Competition meat not meeting these qualifications shall be disqualified; given a one (1) in all criteria by all six judges)

9. Garnish is optional, however encouraged, presentations will be judged based on the Creativity, Clean Dishes, Proportional Sauce, color and visually appealing.

10. Entries will be submitted on 6 approved ILBJWC plates, provided by the contest organizer. The team numbers must be on the bottom of the plates. The plates shall not be marked in anyway so as to make the plate identifiable. (Marked entries will receive a one (1) in all criteria from all Judges).

11. Each contestant must submit at least six (6) separate plates for judging. If there is not a plate for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Presentation score to one (1).)

The Dessert maybe presented any style, dish, pan, plate, platter, and will be divided at the judging table.

12. Turn- in times will be announced at the Cooks Meeting. An entry will be judged only at the time established by the contest organizer. The allowable turn- in time will be five (5) minutes before to five (5) minutes after the posted time with no tolerance. Late entries will not be accepted. Judging typically starts at Noon on Saturday, but could vary at any contest. The four (4) JWBC categories will be judged in the following order and per hour:





13. The following cleanliness and safety rules will apply:

A. No use of any tobacco products in the pit area.

B. Cleanliness of the cook, assistant cooks, cooking device( s) and the team’s assigned cooking space is required.

C. It is required that all team members as well as Advisors dress in a team uniform identifying all individuals as a member of the said team. Points will be awarded or removed based on these criteria during onsite judging. If you are a school team it is suggested you involve your school Art Department to help create and produce your unique Team logo and apparel to promote team spirit.

D. Sanitizing of work area should be implemented with the use of a bleach/ water rinse (one cap/ gallon of water). Each contestant will provide a separate container for washing, rinsing and sanitizing of utensils.

E. First aid is not required to be provided by the contest, except at the election of the contest organizer.

F. Prior to cooking, meat must be maintained at 40 degrees or less.

G. After cooking, all meat:

(a) Must be held at 140 degrees or above, — or—

(b) Cooked potentially hazardous food shall be cooled:

(1) Within 2 hours from 140 degrees F to70 degrees F and

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

(3) Potentially hazardous food (meat) that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F for a minimum of 15 seconds.

14. It is the responsibility of the contestant to see that the team’s assigned cooking space is clean and orderly following the contest. All fires must be put out, pits filled (if allowed by contest organizer), and all equipment removed from site. It is imperative that clean- up be thorough. Any team’s assigned cooking space left in disarray or with loose trash, other than at trash containers, may disqualify the team from future participation at JWBC sanctioned events.

15. There will be no refund of entry fees for any reason, except at the election of the contest organizer.

16. Showmanship will be scored by an onsite judge and will include cleanliness of site, team uniform and knowledge of rules. (each team will be asked 5 questions based on these rules)

17. The following are grounds for Disqualification and removal from the contest

A. Use of alcoholic beverages.

B. Use of illegal controlled substances

C. Foul, abusive or unacceptable language

D. Fighting and/ or disorderly conduct

E. Theft, dishonesty, cheating, use of prohibited meats, or any act involving moral turpitude.

F. Use of gas or other auxiliary heat sources inside the cooking device.

G. Advisor-Hands on doing any part of the process

Judging Procedures ILBJWC sanctioning allows for blind judging only. Entries will be submitted on approved pre-numbered ILBJWC plates provided by the contest organizer. The plates will be brought to the judges table and renumbered by a Rep or authorized personnel before being presented to the judges.

1. Judges may not fraternize with teams on turn- in day until conclusion of judging.

2. Judging will be done by a team of 6 persons, who are at least 16 years of age.

(Only Judges, Contest Reps and necessary support staff are allowed in judging area during the judging process. No other activities are permitted in the judging area, during judging process. )

3. Each judge will first score all the samples for presentation of the category based on the presentation criteria. The judge will then score each entry for taste which includes Flavor, texture and use of spice, and finally Overall Balance which includes usage of ingredients and harmony before moving onto the next entry.

4. The scoring system is from 9 to 2, all whole numbers between two and nine may be used to score an entry. 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2 inedible 5. A score of one (1) is a disqualification and requires approval by a Contest Rep. 6. The weighting factors for the point system are as follows: Appearance – 0. 5714, Taste – 2.2858,Tenderness / Texture – 1.1428

7. The low score will be thrown out. Results will be tallied. If there is a tie in one of the categories, it will be broken by the computer, as follows: The scores will be compared (counting all five judges) for the highest cumulative scores in taste, then tenderness, then appearance. If still tied, then the low score, which was thrown out, will be compared and the higher of the low scores will break the tie. If still tied, then a computer generated coin toss will be used.

8. Total points per entry will determine the champion within each classification.

9. Cumulative points for only the four (4) ILBJWC classifications along with the on site judges scores will determine the I love Barbecue Junior World Champion.

10. The decision of the judges, contest reps and organizers are final. There will be no explanation of scoring other than the judge’s feedback cards and no appeal process for Disqualifications. (i.e. Late Turning, Advisor involvement)

11. Each team must attend the Mandatory cooks meeting.. The turn in location, and any other questions will be answered at this time. It is suggested that all contestants and advisors attend this meeting.. Your numbered plates will be handed out at this time.

12. Each team will receive individual judges scores in each category as well as any feedback the judges wish to include as to why they scored the way they did.