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Registration | Rules | Judging | Schedule | Prizes | Additional Information | Location, Maps & Parking | Hotels | 2009 Teams

Sponsored by Canadian Club Whiskey

Saturday, September 5 - 3:00 PM turn-in time at the Judges Tent

For 2009 only, the Sauce Competition is restricted to a maximum of 20 - 24 participants who are already members of a BBQ team that is registered for the main "BBQ on the Bow" meat competition. At some point, the competition may be opened up to the general public.

Entry fee is FREE

We respect your honesty. Do not use commercially prepared BBQ sauce and then doctor it up. There won't be much satisfaction from submitting "Commercial BBQ Sauce for Pork."

The official sponsor is Canadian Club Whiskey and each competitor will be given a mini bottle which must be used in your sauce.

Preparation of the sauce will take place at each competitor's own cook site.

Each competitor will be provided with a small Styrofoam container, bearing a unique bar code. A matching bar code label will be assigned to each competitor for ownership purposes.

Competitors will not apply any marking to the containers, so as to make them unique or identifiable.

A Head Cooks meeting will be held at the judging tent on Saturday, September 5, 2009 at 1:00 pm (TBC). Following the meeting, Styrofoam containers will be delivered to each cook site, and the bar code label applied at that time.

Judging is scheduled to commence at 3:15 p.m. on Saturday, September 5, 2009. Competitors will be given a five minute grace period on either side of 3:00. Late entries after 3:05 will not be accepted.

An official clock at the judging tent will be the final arbiter of time.

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Judging for the Sauce Competition will be conducted by a panel of judges. Decisions by the judging panel are final; there will be no appeals.

A given competitor's entry will be scored separately on three separate components: 25% on appearance [e.g. aroma, luster, colour]; 25% on texture [e.g. smooth, chunky, thick, thin, oily, watery]; and 50% on taste [e.g. salty, sweet, sour, spicy, mild, presence or absence of aftertaste].

Individual scores by each member of the judging panel will be made available to the competitors on Sunday.

Only whole numbers (i.e. no fractions) will be used. A single whole number from nine (highest score) to one (lowest score) will be used.

An initial score of six [6] is the starting point. After each judge has awarded a score to a given entry, the lowest of the judges' scores will be thrown out. If the lowest score is a multiple of that digit (e.g. two of the digit "5" are awarded), only one of the multiple digits will be thrown out.

In the event of a tie, the winning entry will have the highest value in the "taste" component.

Judges will not fraternize with competitors until the Sauce Competition is concluded.

Judging will use a "double blind" method, using a unique bar code.

The general public will not be allowed tasting privileges, prior to, during or following sauce preparation, presentation and/or judging.

Competitors will observe all rules governing the main "BBQ on the Bow" meat competition.

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