Get ready for the ultimate battle to become the Whitewater Backyard BBQ Hero! It’s time to show off your grilling skills like never before. Unleash the sizzling flavors of your secret marinades and perfectly crafted rubs. Join a crowd of talented grill enthusiasts, ignite your grill, and create mouthwatering dishes that will leave everyone craving for more. With thrilling challenges and a panel of BBQ connoisseurs judging your every move, compete against fellow grilling virtuosos to claim the grand title of Backyard BBQ Hero. Are you ready to step into the fiery arena and become a legendary pitmaster? Enter now and let the ultimate grilling adventure begin!

Sunday, September 29, 2024

Hosted by PoppyMonroe Candy Co., Ottawa Valley Makers and the Beachburg Agricultural Society

Registration opens February 1st

$500 guaranteed grand prize

Full Rules & Regulations


Amateur – person who is taking part as hobby, not as a job or for monetary gain. 

General Overview

  • This is a one day cook, with one turn in featuring baby backed ribs
  • Location: Beachburg Fairgrounds at the Field to Fibre Festival
  • Prep time begins at 8:00am
  • Turn in Meat 2pm
  • Rain or shine, except lightning or wind storm
  • Cost for Entry 100.00 per Team paid in full to to secure your spot
  • Refund policy:
    • Teams will be reimbursed the full amount if requested before September 1st
    • 50% Team will be reimbursed if requested after September 1st and more than 48hr in advance of the competition.
    • No refund will be issued less than 48 hours in advance of the event.

Contest Rules

  • Baby Back Pork Ribs – Minimum of 6 ribs turned in
  • All meats will be provided on site by the BBQ ambassador 
  • Provided meats may not leave the competition area. 
  • No ingredients may be mixed, or altered in any way prior to beginning the competition at 8am. 
  • All portions will be cooked on-site. The preparation and completion of any and all portions in competition will be completed within the confines of the cook site and during the time limits designated by the event organizer  


  • Minimum of 6 teams and a maximum of 15 teams will be registered to participate
  • Minimum 2 persons per team
  • Maximum 3 persons per team
  • All team members must be amateurs
  • Friendly competition
  • Each team must assign a team captain to collaborate with event organizers, read, understand, and enforce the rules of this competition. 
  • The team Captain is responsible for the conduct and behavior of the team members
  • Team captains meeting in advance of the event. 

Cook Site

  • Each team must supply all their own equipment, tools, and materials, necessary for safe preparation and cooking of their entry.
  • Each team will be provided a cook site approximately 10×20 in which all equipment, material, and tools must be contained for the duration of the competition, including but not limited to cookers, table(s), coolers, fire extinguisher, tools, chairs, tent(s), garbage,fuel(s), containers, etc.
  • Setup / Mobilization – Competitors may access the competition area and begin set up no earlier than 6am
  • Take down / Demobilization – Competitors must remove all equipment, material and tools no later than 7pm
  • All garbage, waste, refuse,  and recycling must be collectedfrom the cook site.
  • All cook sites should be left in their original state or better after the competition. 
  • Washroom facilities are available to competitors in close proximity to the competition area.  
  • Teams must bring their own potable water for use
  • Sites must be self-sufficient and bring their own power source. Teams must fuel and maintain their generators as needed with no intervention for event organizers or other competitors.  All gasoline or combustible must be stored in approved containers in a safe area that does not pose a hazard. 

Allowable fuels

  • Wood (chunk, split, log, pellet)
  • Charcoal (Lump, Briquette)
  • Gas (propane)
  • Electric (hotplate, induction)
  • Open fire pit burning is NOT permitted. 
  • Open fire pits are not permitted to be constructed on the grounds. 
  • No deep frying is permitted. 
  • Sous-vide is not permitted

Tools and equipment

any cooking device by design or nature that is inherently portable and by design and is intended for recreational cooking.

Health and Safety

  • Fire watch – 1 team member must remain present at all times during cooking to ensure safety of the cooking equipment. 
  • Each team must supply and have accessible within their cook area and ULC stamped fire extinguished rated for grease and electrical fire in good working order. 

Safe food Handling

  • The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification
  • It is the responsibility of the pitmaster to ensure foods are handled safely and in a sanitary manner which abides by local food handling


  • All teams must have available at all times at least on temperature thermometer in good working condition, with the ability to measure internal temperature of food quickly, with acceptable precision and accuracy. 
  • Pork must be cooked to a minimum temperature of 165f
  • Eggs, dairy containing items must be cooked to a minimum internal temperature of holding temperature of any food item to be turned in must be at minimum XXXX
  • All teams must practice safe food handling practices at all times.  In the event that food handling is unsafe of questionable the team is disqualified from the competition and the food will not be judge

Ontario Food Safety Guidelines

All competitors will have access to a wash sink, sanitation tools, and equipment located in the Dining Hall. Dish soap, and drying towels will be provided as required to maintain sanitation

After cooking, all meat:

  • Must be held at 140° F or above OR
  • Cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and Within 4 hours from 70° F to 41° F or less
  • Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15s

Turn in & Judging

  • You will be provided with 9×9 disposable clam shells for your turn ins.
  • You may not mark or change these boxes.
  • You will be required to turn in a minimum of 6 portions of the dish you are cooking. For instance, 6 ribs. You may turn in more. You may NOT turn in less.
  • Sauce is optional. If used, it shall be applied directly to the meat and not be pooled or puddled in the container. No side sauce containers will be permitted in the turn-in container
  • It is the team’ responsibility to ensure that all 6 portions are individual portions, having been cleanly sliced, or portioned.
  • This contest is “Open Garnish”, meaning you may only edible, food safe items to garnish your turn ins to enhance visual appeal. 
  • You are not judged on the garnish itself but the overall presentation of the box is considered. If anything, inedible is found in the box (plastic tooth pics) the box will be disqualified.
  • Your turn in box will be judged on presentation, taste and tenderness.
  • Turn ins have a 10 minutes window, 5 minutes before they scheduled
  • Time and 5 minutes after. A dish that has a turn in time of 13:00, would
  • Eligible for submission from 12:55 until 13:05. After which time the entry is late and disqualified. Typically, if a team is lined up to turn in their food before the cut off, they meet the required turn in times… but they must be IN LINE!


  • Minimum of 3 volunteer judges are required. 
  • Judges will have no vested interest in any team, and must exercise their authority in a fair and impartial manner. 
  • Blind Judging system:
    • All entries will be scored on a scale of 1 through 10 in each of the judging criteria, with 10 being the best
  • Judging is based upon : appearance,  aroma, tenderness, taste and aftertaste
  • Decision of the judges are final


Garaunteed Prize: Winning team takes home $500 and extreme bragging rights

House keeping

  • This event is not sanctioned by any BBQ organization or competition circuit. 
  • DISQUALIFICATION – An entry can be disqualified by the event organizer only. An entry can be disqualified for any of the following reasons:
    • There is anything foreign other than meat/sauce in container submitted for judging
    • The entry is turned in after the officially designated times
    • Gloves are not used while handling food products
    • Not cooking the meat that was inspected
    • There is evidence of blood such that the meat is uncooked
    • fighting and/or disorderly conduct
    • theft, dishonesty, cheating, foul, abusive, unacceptable language

Interpretation of rules

  • The interpretation of the rules and regulations are those of the contest organizer and his or her decisions are final.
  • Teams may not sell any food for monetary gain.  
  • Teams at their own discretion and expense may  provide samples free of charge to the public as way to engage with the community and promote BBQ 
  • No use of tobacco or cannabis products may be used while handling food. 
  • Shirts and shoes must be worn at all times. 
  • Social Media – Teams are encouraged to promote the event on their personal social media pages to engage the community and promote BBQ