FFA BBQ Contest
Information from the BBQ Contest Coordinator
I know some of you have been waiting on the 3rd annual FFA BBQ announcement. We plan to have the format the same as we did last year, it seemed to be very successful. However, there is one change. Teams may choose to enter the PROFESSIONAL contest cooking tri-tip beef roasts AND ribs or for the Regular contest cooking ribs (same as last year). We will be selecting the ‘PRO’ contest through a random lottery draw if more than 10 teams enter. I have been in contact with Jesse Taylor on this activity. He thought we could get this going for FRIDAY MAY 9TH. I have drawn up some rough draft rules. I have not included a list of materials for each chapter to bring. But ALL TEAMS MUST HAVE A TABLE. I think the meat, trays, and cooking pellets will be donated, So there will most likely be no entry fee for this event. If you are interested or see any concerns please let me know ASAP so we can have a Zoom meeting before the event. Jessie will be sending out a link for the Zoom meeting. We might have to limit the amount of chapters depending on the location of the contest.
The Deadline to Register is April 3, 2025. To register for a spot email Matt Deebach at mdeebach@napavineschools.org and indicate if your chapter would like to go PRO or Regular contest.
RULES FOR FFA BBQ - 2025 STATE CONVENTION COMPETITION
TEAM- One team is allowed per chapter, that team will consist of no more than 4 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 members during the competition to allow for participation in other FFA events at convention. There must be at least 2 but no more than 4 FFA members present in the designated cooking area at all times. 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.
Saucing and Seasoning: Teams will be allowed to season and sauce their products, teams must provide their own seasonings and sauce.
COOKED ON SITE – All meat will be furnished on 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. The 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 cooking 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 cooking area once the competition has officially started. If an adult or any body 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.
TEAMS CAN NOT SHARE TURN-IN PRODUCTS
INSTRUCTIONS FOR MEAT TURN-IN
Ribs – Each team must turn in seven fully cut-apart pork spareribs. The ribs must be placed in the tray horizontally and accordion style starting from the lid side down.
MARKERS AND GARNISH FOR THE MEAT – When 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 box or foil are allowed. Foil cannot be folded, torn, etc.