Registration is now open for 2019
Bernie Kenny: (403) 708 – 1900 or email: firstname.lastname@example.org
Richard Fafara: (403) 284 – 1417 or email: email@example.com
Mailing/Delivery address for payment:
BBQ on the Bow
c/o 2014 7 Avenue NW
Calgary, AB T2N 0Z6
Fax: (403) 284 – 1461
Rules – KCBS:
BBQ on the Bow follows the rules established by Kansas City Barbeque Society (KCBS). Please review and be familiar with these rules before you arrive. Check http://www.kcbs.us for the current rules.
Note, we have adjusted the turn-in times to more accurately reflect the KCBS standard 30-minute turn-in times. Please refer to the schedule for more information.
It’s all in the technique. Talented teams of cooks from Canada and the US will vie for the title of “Alberta Champion”. Who can cook the (best chicken, pork ribs, pork butt and brisket) over slow burning wood or charcoal? Our judges will put their taste buds to the test.
$10,000 in Cash & Prizes:
- Out of town teams – please let us know your estimated time of arrival on your form.
- We can place rigs and some teams on site Friday during the day from 4 till 9 PM
- Site Management will show all teams to their spot upon arrival.
- It is mandatory to bring ground covering or plywood to go under your BBQ’s, lids, worktables and space to protect the grass.
- For those who bring their own tents: 1-2 ONLY 10 x 10 tent allowed. All tents must be coded with a fire retardant label sewn directly into the tent [Alberta Fire Code regulation CAN/ULC-S109]. All tents must be weighed down with sandbags or concrete blocks. Please note that the City Building Inspectors will be on site to inspect.
- KCBS and Calgary Health Services recommend bringing your own Hand Wash Station – see Calgary Health Services site.
- You are required to bring your own fire extinguisher, meat thermometer, plastic garbage cans with lots of bags, grease bucket, small plastic wash basin, disposable gloves, bleach solution, charcoal, broom and degreaser.
- Please strip plastic off tables, kick-down & stack your tables at end of event. Bag your garbage and take it to designated garbage area. Your help is appreciated.
This is a Community Center and we need to respect it as such. Hot coal and grease containers will be available in designated areas on site. Please note where they are located. Let’s protect the grass from damage. Sweep any charcoal and degrease any spots from around your area before you leave the site.
Please conserve water – do not leave the taps running when washing up and keep sink areas clean. Remember we want to give our spectators a good impression–keep your areas neat and tidy. The Health Department will be on site. A couple of shared triple sinks with hot and cold running water will be available. Grey water containers will be in place. Please do not throw grease directly into the sinks or grey water tanks. Wipe your pans out with paper towels first.
We will rope off your area to give you some breathing room from interested spectators. Ask them politely to respect your space and stay on the other side of the tape. Due to AHS restrictions we ask you not to give out samples to the public unless certified to do so.
Excessive noise and/or rowdy behavior will result in BBQ on the Bow competition disqualification, subject to a decision rendered by the BBQ on the Bow Society Board or at the discretion of the KCBS Representatives.
KCBS rules allows meat to be trimmed. (see rules: http://www.kcbs.us/pdf/2016_rules.pdf) Please note that there is no refrigeration on-site for competitors use. Make sure your coolers have enough ice on the products you bring to cook.
We use a double blind system by bar code. Containers are 9×9 and will be supplied at Head Cooks Meeting.
Please be patient. Ensure your site is degreased and swept, garbage bagged and taken to designated garbage area. You will not be able to move your vehicle out until after the awards.
Chef’s Choice Rules:
– all preparation must be done on-site
– no alcohol served or accompanied with turn-in
– no explosives, fireworks, etc.
– no live animals,(like goldfish)
– no tall tippy glasses
– there must be enough for at least 6 judging samples
– each entry must fit onto a single platter, plate, etc. not to exceed 24 inches by 18 inches.
– entry fee is included with your application
– remember to garnish…be creative!
The Jon Lord “Lords of the Grill” Rookie of the Year:
Awarded to the highest scoring rookie team, as defined by the following criteria:
– 1st year of BBQ competition under a specific team name and head cook participating in less than 5 events
– The 2018 competition year is defined as running from August 1st, 2018 to July 31st, 2019.