Frequently Asked Questions

  • We’re going more with the “spirit of barbeque” than a formal definition. Don’t make some gourmet meal indoors and try to pass it off as BBQ. Also, don’t just use the side burners on your outdoor grill and call it a day.

  • Totally allowed. Many of the side dishes and (I think) all of the desserts are going to require some help from cast iron, but try to keep it outside and not in the oven. Use it as an excuse to add some extra BBQ flavor to your dish (if you’ve never had a smoked blackberry cobbler, you’re missing out)

  • Don’t be a dick

  • Put simply, if you’re making a pizza, you’re going in the wildcard category, regardless of what’s on it. If you wanted to use the 900deg pizza oven to crisp the top of your macaroni and cheese side dish entry, first of all, that rules. Second of all, that’s fine and would keep the mac and cheese in the “side dish” category

  • Hot foods above 140degF, cold food below 40degF. Foil chafing dishes are cheap and amazing at keeping stuff warm. A cooler full of ice is amazing at keeping stuff cold. Let’s keep our event safe!

  • If you’ve got any stuff from the “Top 9”, please list it on a label/sign near the food

  • Free, yo

  • lol. lmao. In all seriousness, the judges will award a gold, silver, and bronze “medal” for each of 1st, 2nd, and 3rd places in each category. Everyone else will have been considered “tied for 4th place”. There will be recognition on this website and a year’s worth of neighborhood bragging rights to go along with it. I am working on one other cool thing, but…..no promises.

  • lol no. Maybe some day, but probably not