Question 1

1. Meat and Cooler Inspections

Accepted Answer

The MWBA may inspect team coolers upon arrival to ensure that no outside competition meat has been brought into the contest area.Outside meat may be brought for personal meals only when it is not one of the meat categories being judged at that contest. For example, when ribs are a judged category, teams may not bring outside ribs into the cook site.All competition meat will be supplied or approved by the MWBA.

Question 2

2. Food and Site Safety

Accepted Answer

Teams must keep all food products at safe temperatures throughout the contest and during any public serving period.Every team must have a cleaning and sanitation system that includes bleach water. Disposable containers are strongly recommended whenever practical.Every cook team must have a Class 5 ABC or greater fire extinguisher at its cook site.Smoking is not allowed within the cooking area.

Question 3

3. Teams and Cooks

Accepted Answer

Each team may have as many cooks and helpers as needed.A person may only participate on one team during that day’s competition.Every team must send at least one representative to the cooks meeting. There are no exceptions.The cooks meeting time will be announced upon arrival or shortly afterward. Important contest instructions, schedule changes and event-specific rules will be reviewed during this meeting.

Question 4

4. Turn-In Times

Accepted Answer

Turn-in times will be announced at the cooks meeting and may also be posted on the MWBA Facebook page or event page.Each category has a 10-minute turn-in window:Five minutes before the posted timeThrough five minutes after the posted timeFor example, when the turn-in time is 11:30 a.m., the entry may be submitted between 11:25 and 11:35 a.m.Entries outside the official window may be disqualified.Teams must use the turn-in container supplied by the MWBA representative.Official turn-in schedules are based on cellphone time. Teams should use their cellphones to determine the correct time of day.

Question 5

5. Turn-In Boxes and Garnish

Accepted Answer

MWBA competitions use double-blind judging. Entries may only be submitted in containers provided by the MWBA representative.Garnish is optional.When garnish is used, green kale is the only permitted garnish. Teams that do not use kale will receive a pre-cut piece of aluminum foil from the MWBA.Using any other garnish may result in automatic disqualification in that category.Turn-in containers may not be marked, altered or decorated in a way that could identify the team. Marking a container may result in disqualification.Meat may be sauced or unsauced, but sauce may not pool in the bottom of the container.Each entry must contain at least six separate and identifiable portions or pieces.

Question 6

6. Judging

Accepted Answer

MWBA entries are judged using a 1-to-10 scoring scale.Each entry is evaluated for:PresentationTaste and FlavorTenderness and TextureThe scoring scale is:ScoreDescription1Disqualified—requires approval from the contest representative2Inedible, such as raw chicken3Really Bad4Bad5Poor6Below Average7Average8Above Average9Very Good10Excellent—this does not mean perfectMWBA sanctioning uses double-blind judging. Judges do not know which team prepared an entry, and teams do not know which judges evaluated their food.The MWBA uses its own judging and scoring system at all sponsored events to help ensure consistent and fair competition for members and nonmembers.All meat categories designated by the Contest Coordinator will be judged, including specialty or mystery-meat categories.

Question 7

7. Fires and Cooking Equipment

Accepted Answer

All fires and heat sources must be fully contained.Open pits, ground fires and other uncontained fires are not allowed.Teams may cook using:WoodCharcoalPelletsGasOther approved contained heat sourcesCook sites must remain clean throughout the event. Every team is expected to leave its area as clean as it was found—or better.

Question 8

8. Alcohol Policy

Accepted Answer

BBQ and a cold beverage often go together, but MWBA events are frequently family-oriented and open to the public.Alcohol must be consumed responsibly and kept out of public view when cook sites are outside the event’s approved alcohol-consumption area.Teams should support the event sponsor by purchasing beverages from the event whenever possible.The Event Organizer’s liquor license may be placed at risk when alcohol is consumed outside an approved area. When an event does not permit outside alcohol, teams must respect that decision.Local event rules and liquor-license requirements always take precedence.

Question 9

9. Complaints and Final Authority

Accepted Answer

Teams that believe they have been treated unfairly should first speak with the MWBA representative working the contest.When the issue cannot be resolved at the event, the team may submit a written complaint to the MWBA President.The complaint will be reviewed by the Board of Directors within seven days, and a resolution or response will be provided within 14 days.The decision of the MWBA representative working the contest remains final for decisions that must be made during the event.

Question 10

10. Event-Specific Changes and Fine Print

Accepted Answer

Each Contest Organizer may add, amend or modify rules for an individual event.Any event-specific changes will be announced before the contest or during the cooks meeting. Teams are responsible for attending the meeting and following the instructions provided.MWBA members, representatives and most Event Organizers are volunteers. Our goal is to help nonprofit organizations and community groups raise funds while providing a fair, welcoming and enjoyable BBQ competition.Thank you for participating in MWBA events and helping us share our passion for great BBQ, support new competitors and strengthen the communities we serve.

CoNTEST RULES

Quick rules to know

Mwba meat only

Browse our schedule and find a competition near you.

Cooler inspection

Sign up online and secure your spot. It's quick and easy!

Cooks meeting Required

Review meat categories, rules, and guidelines to prepare for competition day.

10-minute turn-in window

Present your BBQ exactly how it's supposed to be - on time and competition ready.

six portions required

Cellphone time

Double blind judging by trained judges using a fair and consistent scoring system.

Celebrate, connect, and see how you placed!
Results emailed to teams.

Mwba contest rules

1. Meat and Cooler Inspections

2. Food and Site Safety

3. Teams and Cooks

4. Turn-In Times

5. Turn-In Boxes and Garnish

6. Judging

7. Fires and Cooking Equipment

8. Alcohol Policy

9. Complaints and Final Authority

10. Event-Specific Changes and Fine Print

Ready to compete?

Subscribe to our newsletter • Don’t miss out!

CoNTEST RULES

Quick rules to know

Mwba meat only

Browse our schedule and find a competition near you.

Cooler inspection

Sign up online and secure your spot. It's quick and easy!

Cooks meeting Required

Review meat categories, rules, and guidelines to prepare for competition day.

10-minute turn-in window

Present your BBQ exactly how it's supposed to be - on time and competition ready.

six portions required

Cellphone time

Double blind judging by trained judges using a fair and consistent scoring system.

Celebrate, connect, and see how you placed! Results emailed to teams.

Mwba contest rules

1. Meat and Cooler Inspections

2. Food and Site Safety

3. Teams and Cooks

4. Turn-In Times

5. Turn-In Boxes and Garnish

6. Judging

7. Fires and Cooking Equipment

8. Alcohol Policy

9. Complaints and Final Authority

10. Event-Specific Changes and Fine Print

Ready to compete?

Subscribe to our newsletter • Don’t miss out!

Celebrate, connect, and see how you placed!
Results emailed to teams.