The Wing King is part of the Summer Smoke Off Competition, sponsored by Modern BBQ Supply, but operates in many ways as a stand alone competition.
All teams cooking on site, as well as those only competing in the Wing King Competition, are included in the same competitor pool. The Wing King Category will have its own Grand Champion. The Wing King Grand Champion will be selected from individual submission scores from the chicken wing category only.
Off-site competitors are only able to enter the Wing King Competition.
Definition of Amateur BBQ teams:
The intent of this barbecue competition is to allow amateur competitors an opportunity to compete with other, similarly experienced participants and to encourage first time teams to participate.
As this is a backyard competition, teams must not consist of any members with significant BBQ competition experience. Any team member who has competed in more than one sanctioned competition is ineligible for this Amateur Event. Decisions on Amateur status of team members is at the sole discretion of Event Organizers.
Rules and regulations:
The decision and interpretation of competition rules & Regulations are at the discretion of event organizers and/or IBA representative. Their decisions and interpretations are final.
· Neither the IBA or event organizers will be responsible for any injury, loss or damage that may occur to the contestants or the contestant’s property from any cause whatsoever. It is the contestant’s responsibility to protect equipment and space so that no injury will result to the public, visitors, guests or persons or property.
· Meat shall be cooked using wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Cookers that utilize wood for the heat source but run on electricity are permitted (eg Pellet smokers).
· First aid is not required to be provided by event organizers. Please plan accordingly.
· Cancellation and Refunds – A team may cancel before May 1, 12:00AM and receive a full refund of fee. Cancellations after May 1, 12:01 AM will forfeit all fees. Teams on the waiting list are required to make payment in order to hold their spot. Registration fees will be refunded for Waitlist teams who do not have the chance to compete.
Hand-ins
· Competitors can enter as many entries as they like, provided they pay the registration fee for each.
Off-site submissions will be transferred into provided Styrofoam boxes before being shared with the judges.
· Teams will submit six individual servings of each meat, per hand in box. Meat can be submitted chopped, pulled, sliced or diced, as the cook sees fit.
· Serving sizes should be of a similar size, but do not need to be the same cut of meat. Eg, a box could contain chicken flats and drumettes.
· Boxes will not contain garnishes.
· Sauce is optional, but if used, shall be applied directly to the meat, and not pooled or puddled in the container (There is some exception for run off). No side sauce containers are permitted.
Chicken includes Cornish Game Hen and Kosher Chicken. Only the wings may be submitted.Wings can be served whole or broken down into individual segments. Teams can submit any variation of wing segments. Eg 6 flats or 3 flats and 3 drumettes. Wings must be submitted into one of three categories:
- Spicy- eg Classic Buffalo, Jerk, Thai chili, hot honey, Gochujang
- Sweet- eg Honey Soy, Teriyaki, classic BBQ sauce, Huli Huli.
- Miscellaneous-eg garlic parmesan, peanut satay, lemon pepper, “dry” wings.
Teams will submit their wings into whichever category they believe it fits into best. Points may be removed if judges believe the category is inconsistent with the flavor profile of the submission.
Judging and Hand-ins
On-site competitors will receive one free submission into the Wing King competition. Additional entries can be purchased for $25 each.
On-site submissions: 2pm
Off-site submissions: 2:30pm
Prize Giving: 4:30pm
All Wing King entries will be judged the same. The separation of times is only to allow the judges enough time to complete their scores accurately. Scores are not cumulative, meaning that wings are scored individually and these individual scores determine the rankings.
IBA regulations allows for blind judging only. Entries will be submitted in a numbered container provided by the contest organizer. The container may be re- numbered by the IBA Contest Rep before being presented to the judges.
· Judging will be done by a team of up to 6 persons at each judging table.
· Each judge will first score all the samples for appearance of the meat. The turn-in containers will then be passed around the table and each judge will place a sample from each of the containers in the appropriate box on the judging plate. The judge will then score each entry for taste and tenderness, before moving on to the next entry.
· The scoring system is from 9 to 2, all whole numbers between two and nine may be used to score an entry. 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2 inedible. Any score of 7 or lower, will require comments.
· A score of one (1) is a penalty or disqualification and requires approval by a Contest Rep. All judges will give a one (1) in Appearance for prohibited garnish, pooled sauce or less than 6 samples of meat. All judges will give a one (1) in all criteria for a marked turn-in container, foreign object in the container, incorrect meat. All judges not receiving a sample will give a one (1) in all criteria.
· The weighting factors for the point system are: Appearance – .5600, Taste – 2.2972, Tenderness – 1.1428.
· The low score will be thrown out. Results will be tallied. If there is a tie in one of the categories, it will be broken by the computer, as follows: The scores will be compared (counting all five judges) for the highest cumulative scores in taste, then tenderness, then appearance. If still tied, then the low score, which was thrown out, will be compared and the higher of the low scores will break the tie. If still tied, then a computer-generated coin toss will be used.
Causes for disqualification and eviction of a team, its members and/or guests:
Disqualification and/or eviction of a team and its members/guests is at the sole discretion of event organizers.
Disqualified and/or evicted teams will not be refunded for their entry fee, or any costs associated with the event/competition.