Natchitoches Area Jaycees

Cookin on the Cane BBQ Festival


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IBCA Competition

*       Check-In: All cooks must on-site by 6:00 p.m. Friday, June 3rd. Cooks meeting at 7:00 p.m. Competitors & trailers will not allowed to leave until the completion of the festival at 9:00 p.m.

*       All meats must be cooked on-site without pre-cooking or marinating. The promoters will advise contestants of official start times. Meat is subject to inspection upon arrival. No meat may be removed from cook-off site after check-in

*       IBCA recognizes only one entry (one chief cook) on a given pit. Contestants must be 18 years of age to participate.

*       Pit Requirements: commercial or homemade pit or smoker normally used for competitive barbeque and using wood or wood products only; electricity and gas cannot be used to complete cooking.

*       The following meat categories will be included: Beef Brisket, Pork Spare Ribs, & Chicken.

*       Promoter and/or Head Judge will advise all cooks of the quantities and cuts of meats that will be placed in the judging trays; garnishments and condiments prohibited; meats may be cooked with sauces, but once cooking is complete, sauces cannot be added before placed in judging tray.

*       Recommended amounts: Brisket-(7)full slices approx. to 3/8 in thick; Spare Ribs-(7) individual cut ribs (bone-in); Chicken-1/2 fully jointed (to include wing, breast, leg, thigh)

*       Turn-in time shall be pre-set; there will be a turn in window of 10 minutes before and after. Judging order: Chicken, Ribs, Brisket. Judging will begin at 12:00 p.m. on June 4th.

*       Cook-off area is paved, stakes of any kind may not be driven into the pavement.

*       Each team will be limited to one vehicle per space. Motor homes will count as one vehicle.

*       For more information on IBCA visit: www.ibcabbq.org

 

Kids Que BBQ Pork Chop Competition

*       Check-in time: Friday evening or no later than 8 a.m. Saturday morning, June 4th

*       Meat must be cooks on-site without precooking or marinating.

*       Meat is subject to inspection upon arrival. No meat may be removed from cook-site after check-in.

*       Age Requirements: Children ages 5-16 allowed to compete. Children must be accompanied by an adult over 18 years of age. Although assistance from an adult is encouraged, the child must do the cooking and turn-in the box to the judging tent.

*       Pit Requirements: commercial or homemade pit or smoker normally used for competitive barbeque and using wood or wood products only; electricity and gas cannot be used to complete cooking.

*       Turn-in time is 11:00 a.m.

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