The BBQ Expo

Rules & Regulations

BBQ EXPO Competitions

14-17 FEB 2023 Riyadh

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Cooking at a BBQ EXPO 14-17 FEB 2023 Competition is going to be different than cooking in your backyard. There is so much precision that goes into creating those Six Perfect Bites for the judges(Grill Area, Health + Fire Code, Comfort Zone, Prep Area, Ingredients, Personal Items)You want all your focus to be on the meat and having a good time. You don’t want to spendyour energy looking around for your utensils, lighter, foil, etc

Scour Judging of Barbecue Competition:

  • Individual participation.
  • Duration 45 minutes.
  • Competitors should prepare ether one dish of one of those portions (Beef Steak, Lamb, Chicken, Fish/Seafood & Mix Grill) with side garnish.
  • Meat may be sauced or un-sauced. A minimum of six (6) separate and identifiable portions per category in containers supplied to Griller at check-in must be submitted for judging
  • Competitors should prepare two (2) portions for tasting.
  • Dishes must be presented on individual plates with appropriate garnish.
  • The participants provide all ingredients and specific utensils for competition must be provided by the participants.
  • All ingredients will be checked for suitability by the judges before the competition start.
  • A typed of list ingredients must be displayed before the start of the competition.

BBQ Competitions Categories

  1. Category: Oriental BBQ
    - (Beef Steak, Lamb, Chicken, Fish/Seafood & Mix Grill)
  2. Category: International BBQ
    - (Beef Steak, Lamb, Chicken, Fish/Seafood & Mix Grill)
  3. Category: Smoked BBQ
    - (Beef Steak, Lamb, Chicken, Fish/Seafood & Mix Grill)

Judging Criteria:

  • Appearance: 15 points
  • Doneness : 25 points
  • Texture: 15 points
  • Taste: 30 points
  • Techniques preparation: 15 points

Kitchen Equipment for Barbecue competition:

The below requirements will be provided to facilitate (4) individual & Separated cooking units for the BBQ Competition:
  • (4) stainless steel tables.
  • (4) fridges for ingredients.
  • (4) Grill (prefer charcoal, electrical)
  • (4) Hot Plate two burners over the counter.
  • (4) Electrical oven.
  • (4) Oven Smoker.
  • (4) Electrical 5 -liters fryer
  • (4) Washing Sink unit.

The following cleanliness and safety rules will apply:

  • No use of any tobacco products while handling meat.
  • Cleanliness of the cook, assistant cooks, cooking device(s) and the team’s assigned cooking space is required.
  • Chef Uniform or BBQ apron on casual clothes are required to be worn at all times during the event.
  • 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.
  • First aid is not required to be provided by the contest, except at the election of the contest organizer.
  • Prior to cooking, meat must be maintained at (4.5˚C) or less.
  • After cooking, all meat: Must be held at (60˚C) or above OR Cooked meat shall be cooled as follows:
    • Within 2 hours from (60˚C) to (21˚C) and Within 4 hours from (21˚C) to (5˚C) or less
    • 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 (74˚C) for a minimum of 15 seconds