RULES:
All Items must be cooked according to KCBS Rules (Kansas City Barbecue Society), this means that PROPANE and ELECTRIC COOKERS ARE NOT ALLOWED.
You must use either a charcoal, wood or pellet cooker (Examples are Webbers, Big Green Egg, Komados, Primo etc.. All teams must turn in (6), individual portions of each food category per box, and pork rib turn-in must be placed in a 9” x 9” clam shell provided by us. Anything Butt may be turned-in on your plate/platter or in one of our clam shells. Size of plates is limited to D18” x L24” x H18”. Teams will be allowed entry to venue beginning
Sunday morning at 6 am. Please have meat ready for inspection at this time. Each team must have an e-z up for cover while working and preparing all foods, and a complete hand washing station. Teams will have a (5) minute window before and after the actual turn in time to bring turn in to judges tent.
Competition Officials will have final decision whether food turned in is fully cooked and eatable, or will be D Qued. Mandatory cooks meeting will be held prior to event on January 2, 2013 6 p.m. @ Hampton Inn Lake Havasu. Teams will only be able to cook in this division until they have won twice, and may not use cooks associated with any known Pro Comp Team. Once a Backyard team wins twice in this division, they must move up to the Pro Comp division to continue cooking at this event.
TO WIN THE “BACKYARD DIVISION” YOU MUST COMPETE IN BOTH CATEGORIES !!!
Choose to fill out your application online or download the application and mail it in.
Download The Team Entry Form by clicking on the PDF image to the left. Or right click and "Save Target As" Fill out the application and send it in.
To sign up online click on the Event highlighted below.
LAKE HAVASU 1ST ANNUAL BACKYARD "Q" TEAM ENTRY
Registration is closed for this event.
For more information or questions, please email: Havasu Music Brews and BBQ







