Steak, Chicken, and Ribs
BCA Judging Guidelines
Kids "Q" Competition
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More Info, Fees, and Payout Details
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Steak: One ribeye steak 1 1/8” thick, cooked to medium (warm pink center). May be lightly trimmed before, but not after cooking. Steak may not be marked or branded in any way (Grill marks are not considered marking).
Chicken: One half (1/2) fully jointed chicken including the skin, breast, wing, thigh and drumstick. A wingtip does NOT have to be present for an acceptable entry. Each chicken entry must fit into the container and its lid must close. The backbone can be cut out if necessary. No Cornish game hens are allowed.
Pork Spare Ribs: Seven (7) ribs, bone in, meat side up, with all product stacked parallel to the container hinge, with three (3) ribs on top of four (4) ribs on the bottom, all in the same direction. St. Louis cut spare ribs are an acceptable entry. However, baby back ribs, loin ribs, or country style ribs are not acceptable entries.