top of page

I Love Barbecue Youth World Championships 

I Love Barbecue Junior World Championships (Youth Division) 

​

First place (overall) $500, prizes and Paul Smiths College scholarship for $10,000

Second place (overall) $300, prizes and Paul Smiths College scholarship for $6,000

Third place (overall) $200, prizes and Paul Smiths College scholarship for $4,000

* contestant needs to be 12-17 years old

​

 ILBJWC (Youth Division) – pork ribs, stake, and chicken receive certificates and the same prizes.

  1. 1st place. certificate of participation.

  2. 2nd place. certificate of participation

  3. 3rd place, certificate of participation

  4. 4th place. certificate of participation

 Total cash prizes – $1,000

 

The Decision and interpretations of the I Love Barbecue Junior World Championships Rules and Regulations are at the discretion of the ILBJWC Contest Representatives at the contest. Their decisions and interpretation are final.

 

  1. Contestants- The youth division will be open to all youth’s competitors Ages 12-15 individually or as teams.Competitors must be 12 years old on the year of the event. Documentation will be required for all contestants to verify age. Drivers license or permit, HS ID and birth certificate, etc. Permission slips must be signed by a parent or guardian for any contestant under age 18. Each team can have up to 2 apprentice’s age 10-15 years old.

  2. (Each team may have up to 2 Adult advisors who are responsible for the team (the advisors will be able to help in a verbal capacity. They will also be permitted to start and tend the fire-but not the actual cooking of the product.) The actual prep, cooking and presentation of the product are the sole responsibility of the members of the team. Any team whose advisor steps beyond the bounds outlined above will be disqualified.

  3. Each team will be assigned either a cooking space of their own, or one to mentor with a professional team.

  4. Contestants may provide their own equipment but may use equipment and supplies if available and arranged in advance. Contestants must adhere to all electrical, fire and other codes.

A fire extinguisher shall be near all cooking devices.

  1. Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holdin 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.

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

  3. 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)

  1. No Garnish will be permitted

  2. The four ILBJWC youth division categories: Chicken: includes Cornish Game Hen and Kosher chicken. Pork ribs: ribs shall include the bone. Country style ribs are prohibited. Beef Steak: include NY Strip, KC strip, Strip loin, shell stake, or Delmonico steak. Dessert must be cooked and assembled on site.

  3. Entries will be submitted in an approved JWBC container, provided by the contest organizer. The team numbers must be on the top of the box. The box shall not be marked in anyway so as to make the box identifiable. (Marked entries will receive a one (1) in all criteria from all Judges).

  4. Each contestant must submit at least eight (8) separate pieces in the box for judging. If there is not a piece 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.

  1. 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 and be once an hour.

The four (4) Youth Division JWBC categories will be judged in the following order:

CHICKEN – times TBA

PORK RIBS – TBA

BEEF STEAK – TBA

DESSERT – TBA

  1. The following cleanliness and safety rules will apply:

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

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

  4. It is required that all team members as well as Advisors dress in a team uniform identifying all individuals as member of the said team. Points will be awarded or removed based on criteria during outside judging. If you are 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.

  5. Sanitizing of work area should be implemented with use of bleach/water rinse. Each contestant will provide a separate container for washing, rinsing and sanitizing of utensils.

 

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

  2. Prior to cooking, meat must be maintained a 40 degrees or less.

  3. 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.

  1. 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 ILBJWC sanctioned events.

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

  2. 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)

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

  2. Use of alcoholic beverages.

  3. Use of illegal controlled substances

  4. Foul, abusive or unacceptable language

  5. Fighting and/ or disorderly conduct

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

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

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

  

  Judging Procedures ILBJWC (youth division) 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. )

  1. 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.

  1. 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

  1. A score of one (1) is a disqualification and requires approval by a Contest Rep.

  2. The weighting factors for the point system are as follows: Appearance – 0. 5714, Taste – 2.2858, Tenderness / Texture – 1.1428

  1. 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.

  1. Total points per entry will determine the winner within each classification.

  2. Cumulative points for only the four (4) ILBJWC classifications along with the on site judges scores will determine winner for the youth division of the I love Barbecue Junior World Championship.

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

  1. Each team must attend the Mandatory cooks meeting (high school building). The turn in location, andany other questions will be answered at this time. It is suggested that all contestants and advisors attend this meeting. Your numbered boxes will be handed out at this time.

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

bottom of page