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Registration | Rules | Judging | Schedule | Prizes | Additional Information | Location, Maps & Parking | Hotels | 2011 Teams

Sponsored by WARTHOG ALE – Big Rock

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

For 2011 only, the Sauce Competition is restricted to a maximum of (2) entries per team, exceptions to this only by permission of BBQ on the Bow. Entries must be registered as a member(s) of a competing BBQ team. This competition is not opened up to the general public.

Entry fee is included with your team application fee.

First Place WINS – Custom made plaque sponsored by WARTHOG ALE, Big Rock Brewery, 2nd to 6th Ribbons and Prizes.

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 WARTHOG ALE, Big Rock Brewery. Each entering team will be given a bottle of ale which must be used in your sauce ( 50 ml or ¼ cup more or less ).

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 3, 2011 at 1:00 pm (TBC). Following the meeting, Styrofoam containers will be given to each entry, and the bar code label applied at that time. If you are entering more than 1 entry, please ensure the Head Judge has you listed by your team name, entry #1 and entry #2 and your first name.

Judging is scheduled to commence at 3:15 p.m. on Saturday, September 3, 2011. 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.

NEW! A single whole number from ten (highest score) to two (lowest score) will be used. A score of 1 represents a disqualification. Only whole numbers (i.e. no fractions) will be used.

The entry score is the total of the five (5) highest judges' scores; the lowest score is discarded. 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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