Housing Industry Foundation Presents
BBQ & Brews Charity Fundraiser
Saturday May 30th, 2026
#1 Rule is to HAVE FUN!!!
GENERAL COMPETITION - 16 Teams will compete in this Charity BBQ Competition that features both a People’s Choice Competition & a Blind judged Competition. Teams can choose any two of the four listed meats for both blind judging as well as People’s Choice tasting. The meats don’t have to be the same for the two competitions. Team meat choices include Pork Ribs, Tri Tip, Chicken & Pork Butt, with an added cash prize for the newest optional/ancillary category “Anything Goes Wild Card.” The blind judging will use both scoring & judging similar to the large Competition Sanctioning Organizations. For the People’s Choice competition, teams/entrants are asked to provide two (2) of the following options:
- Pork Butt / 35 lbs. (about 5 butts)
- Tri Tip / 35 lbs. (about 7 roasts)
- Pork Ribs (any style with a bone) /15 Racks
- Chicken Party Wings & Flats / 35 lbs. (about 275 pieces)
A guests $75 GA ticket includes a tasting wristband, which entitles guests to TWO samples from EIGHT of the competitors. Team’s samples will consist of either a 2 oz sample of Pork or Tri Tip, two (2) chicken wings/flats or one (1) Rib.
In addition, teams can choose to participate in the “Anything Goes-Wild Card” ancillary competition. Forget boxes for turn-ins, it’s time to let your inner creative Pitmaster Out! This extra competition is your chance to show the blind judges what additional talents you have as a Pitmaster. From smoked cheesecake & bacon-wrapped appetizers to “meats-on-a-stick” or surf-n-turf. If you can smoke it, grill it, or live fire cook it, You’re good to go! No rules, no limits – just make it the best bite of the day!
• BOUNDARIES - A team’s entire set-up shall NOT exceed the assigned cooking spaces of 10’x20’ unless pre-approved. It’s an extremely tight fit with the location, please be VERY mindful of space constraints.
• SAFETY - Each team is required to have with them at all times at least one, size 2A40BC or 3A40BC fireextinguisher (not smaller). All teams must use tent/canopy weights.
• HEALTH DEPARTMENT PERMITS - ALL Teams must obtain a TFF (Temporary Food Facility Permit) for the event. Team HD documents MUST be COMPLETED & SUBMITTED to the Organizer no later than APRIL 30th. The event will COVER THE COST of the TFF if completed correctly prior to the date deadline. Teams are required to have their own cleaning area for wash, rinse, & sanitize (i.e., a 3-Tub setup & Water). Water is available onsite to fill/maintain the 3-tub setup & hand wash stations.
• SANITATION - Prepare & cook in a sanitary a manner. No use of tobacco products while handling food. Shirt & shoes required at all times. Cooking conditions are subject to inspection by the event staff as well as the Health Department. Any issues will need to be corrected.
• VENUE RULES - NO Alcohol may be brought to the event. BBQ & Brews will have Alcohol for sale the entire day. No holes &/or dug pits of any kind. Teams must use a ground cover, if necessary, under their pit to avoid any damage to the venue site. Hot ash cans, Greese dump container & trash bins will be onsite. Be sure your site is clean from all trash & debris before leaving in order to get your $200 entry/security deposit fee refunded. (refunds to occur within five working days)
• SUPPLIES - This is an open fuel competition. However, FD restrictions exclude the use of all Propane cookers. If power is needed, contact Lauren or Omar in advance. Each team will be provided a quad box on 20 amp circuit. If additional power hookup is needed a small fee may be added.
• ENTRIES PREPARATION - All meat must start out raw. Competition meats will be inspected by event staff upon arrival. ALL uncooked meat must be kept cold, below 40*, and above 140* after cooking. All food items & ingredients are subject to inspection prior to competition & PC service.
• TURN-IN BOXES - for Chicken/Ribs/Tri-Tip/Pork will be distributed to your team site immediately following the team meeting at 9am. Keep boxes clean & undamaged.
a) Minimum of EIGHT individual items for each entry turn-in.
b) GARNISH OPTIONAL - If used it may be ANY GREEN LEAFY VEGETATION.
c) No other items or objects allowed in the box (toothpick, foil, piece of glove, paper towel, pooled sauce, etc.).
• BLIND JUDGING/SCORING – This competition is being scored & judged like that of most large sanctioned BBQ competitions. Judges will score the entries on Appearance, Taste & Tenderness with numbers ranging from 9 - 1. Ribs must be presented on the bone & must be individually sliced as judges are not permitted to pull or shake any proteins that are stuck together.
o Turn-in boxes - should be clean, neat, free from foreign objects & hot for the judges.
o DQ’s - late entries, less than eight samples, foreign objects (toothpicks, foil, etc.), or unruly event behavior. Teams receiving a DQ are ineligible for prize money & awards.
o Scoring - Teams get a scoring printout that may also include comment cards from the judges.
Grand Champion - $1,500 + Award
Reserve Grand Champion - $750 + Award
EACH of TWO MEAT CATEGORIES -
1st - $300 + Award 2nd - $200 + Award 3rd - $100 + Award
Wild Card Winner - $250
People’s Choice Grand Champion - $750 + Award
People's Choice Reserve Grand Champion - $400
3rd Place People's Choice - $150
EVENT TIMELINE
FRIDAY
Set up / load in may begin between 10am - 7pm. No early birds!
Event venue will be fully enclosed/fenced, with onsite security
SATURDAY
6am – Official Team arrival & set up begins
7am – Meats & Site Safety requirement Inspections begin
9am - Mandatory Team meeting w/Head Judge
NOON – 5pm or sold-out - PEOPLE’S CHOICE sampling
1:30pm – MEAT “A” Turn In (+/- 5 minutes)
2pm – MEAT “B” Turn In (+/- 5 minutes)
2:30pm - Wild Card Turn In (+/- 5 minutes)
5pm – Onstage Awards
7:30pm - End of event / load out, when the public is cleared out
THANK YOU ALL FOR YOUR PARTICIPATION