FFA BBQ Contest
RULES FOR FFA BBQ - 2026 STATE CONVENTION COMPETITION
TEAM- One team is allowed per chapter, that team will consist of no more than 5 FFA chapter members registered for the Washington State FFA Convention. All team members must be from the same FFA chapter. Chapters may choose to substitute for members during the competition to allow for participation in other FFA events at convention. There must be at least 1 but no more than 5 FFA members are always present in the designated cooking area. NO advisors or adults are allowed in the cooking area during competition times.
Cooking Grills: For this event only electric pellet grills will be allowed.
Meat to be grilled: Each team will be supplied with 2 racks of pork spear ribs at the beginning of the contest. Teams should prepare 2 racks of Saint Louis style ribs for cooking. Pro level competition participants will also receive one Tri-Tip roast for cooking
Saucing and Seasoning: Teams will be allowed to season and sauce their products; teams must provide their own seasonings and sauce. No saucing will be allowed after the products have entered the clam shell.
COOKED ON SITE – All meat will be furnished the day of the cook-off. No pre-marinating, pre-soaking or pre-spicing prior to the head judge or designee’s official start time is allowed. Meat will be prepared from scratch with the time constraints of the cook-off. No meat will be allowed to leave the team’s site area. The head judge or designee will advise teams of the start time.
COOK AREA– The cook area will be approximately 20’ x 20’. The area will be roped off and only students will be allowed to be in this area while the competition is taking place. No adults will be allowed in the cook area once the competition has officially started. If an adult or anybody part of an adult enters the cooking area during the competition, the team will be disqualified from the competition. The only exception will be in the case of an emergency.
SANITARY CONDITIONS – The team must maintain the cooking area in a clean and sanitary condition. The head judge or designee may disqualify a contestant for unsanitary conditions or entries.
TURN IN TIMES – Prior to the cook-off, the head judge or designee will determine the turn in times. The turn in times will be posted on site and will be announced during the cook’s meeting. (Team meeting at 8, Meat handout will begin at 8:15 and go to 9:00 grilling at 9:00 turn in times will not be taken after 2:30)
Teams will not receive their product unless the event guidelines are signed by the advisor, and team members at the time of meat dispersal.
TEAMS CANNOT SHARE TURN-IN PRODUCTS
INSTRUCTIONS FOR MEAT TURN IN
Ribs – Each team must turn in five fully cut apart pork spareribs. The ribs must be placed in the tray horizontally and accordion style starting from the lid side down. Teams will be turning in 5 ribs in the finished box to turn in. Pro level contestants will also be turning in 5 slices of tri-tip roast, ¼ inch to ½ inch in thickness.
MARKERS AND GARNISH FOR THE MEAT – preparing meat products for turn-in, nothing may be added to the meat after it has been placed in the tray. The head judge or designee will instruct teams to correct their turn-in if sauce or juice is added to the meat. Any garnishes are prohibited. No markings on the inside of the clamshell, the only thing written is the Chapter Name on the top of the box in Black Sharpe.