$25 – $175


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$25 – $175

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Laredo International Fair

U.S. 59

Laredo, TX 78043

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Event description
Sept 25, 2021 Cook-Off & Concert Cook Off Sanctioned by: IBCA $10K guaranteed Entry $175 Live Music by: Siggno - Lucky Joe - Robert Ray

About this event







Date: Entry Fee: $175

September 24 – September 25, 2021 (Head cook and 4 additional team members)


Laredo International Fair & Exposition US Highway 59 Laredo, TX 78041

$10,000 in Prize Money GUARANTEED

Grand Champion: $2,000 + Championship Belt

Reserve Grand Champion: $1,000 + Trophy

Prize Breakdown for each category

1st Place...............$650.00 + Trophy

2nd Place..............$500.00 + Trophy

3rd Place...............$400.00 + Trophy

4th Place...............$300.00 + Trophy

5th Place...............$250.00 + Trophy

6th Place...............$225.00 + Trophy

7th – 12th…Certificate of Recognition



2:00pm – event gates open for teams to CHECK IN and set up. SPOTS WILL BE ASSIGNED ON A FIRST COME FIRST SERVE BASIS DURING CHECK IN.

5:00pm – 7:00pm – Tray Pick Ups

7:00pm – Cooks Meeting

11:00pm – Event gates close (no more vehicles allowed to enter)

Midnight – NO loud music


5:00am – event gates open (vehicles may enter)

9:00am – 10:00am – Tray Pick Ups

10:00am – All vehicles must exit the grounds (only one vehicle per team allowed inside)

11:00am – All team guests must exit the grounds and purchase a ticket for the event

12:00pm – Chicken Turn In / LIVE Music Starts

1:30pm – Ribs Turn In

3:00pm – Brisket Turn In

4:30pm – AWARDS


- Water and Electricity will NOT be provided

- 40’ X 40’ space for each entry.


- NO PETS (except for Service Animals)

- NO golf carts or ATV’s will be allowed on the event grounds.

- All traffic lanes in the contest area must be open at all times.

- Vehicles will be allowed in cook-off area for drop off and pick up only:

Friday 2:00pm – 11:00pm & Saturday 5:00am – 10:00am

- One vehicle per team will be allowed to stay in the cook-off area



- FIRE Extinguisher: Every team must have a Fire Extinguisher

- NO Loud Music after midnight. Respect your neighbors.


- Team Members must wear their event bracelet at ALL TIMES

- Non-members will be asked to exit the event grounds and purchase an event ticket at 11:00am on Saturday

- Team Captains are responsible for the behavior of team members and team guests

ALL VIOLATIONS are subject for being escorted out of the event and team disqualification.


Anything not specifically covered here. Please refer to www.ibcabbq.org

COOKED ON SITE - All meats will be cooked on-site. The preparation and completion (excluding pre- trimming) of any and all meats in competition is within the confines of the cook-off site and during the time limits designated by the promoter. Once a team and their IBCA meats have arrived at an IBCA event the meats are not allowed to be removed from the competition grounds. Pre-trimming of competition meat is allowed and may be removed from the store packaging to do so unless there is a health department rule requiring that all meat must be in store packaging when meat is inspected. If this is an issue, it must be made clear on the cook-off flyer so that all cooks attending an event know about this ahead of time.

SANITATION - Cooks are to prepare and cook in as sanitary manner as is possible including but not limited to using gloves, washing hands, and avoiding cross contamination. Cooking conditions are subject to inspection by the Promoter and Head Judge. Infractions identified or witnessed by the Promoter and/or Head Judge shall be immediately addressed, and the Team will be subject to disqualification by Head Judge.

ENTRIES PER PIT - IBCA recognizes only one entry per head cook on a given pit. It will be the responsibility of the Promoter to monitor entries. Multiple entries in the same category by the same cook or from the same pit, or multiple entries from the same piece of meat shall not be allowed and will be disqualified. The head cook of the team registered for the event must be at least 18 years old and present at the event. If an emergency arises that requires the head cook to leave the event, the head judge must be notified immediately. The remaining team members may complete the competition and the head cook will receive the points. If the head cook is not in attendance at the event, the team members may not cook under the head cook’s name. Points will be awarded to the member in attendance who is determined to be the head cook if a member of IBCA.

BBQ PITS - Any commercial or homemade, trailered, or un-trailered, pit or smoker normally used for competitive barbeque. A BBQ Pit may include gas or electricity for starting the combustion of wood or wood products but NOT to complete cooking. Pit should be of a permanent design that contains separate individual cooking chambers and heat sources (no sharing of heat sources). Pellet cookers are allowed.

Electrical accessories such as spits, augers or force drafts are permitted.

The use of heat lamps, proofing cabinets or any other electrical heating or holding device is prohibited. The process of Sous Vide, boiling, or frying of competition meat is not allowed.

OPEN FIRES - IBCA further recognizes that open fire, ground pits, are used in some areas. It is in the interest of safety; a barrier shall be placed around said open fire pit. A fire extinguisher shall be readily available.

CATEGORIES - Promoters shall advise contestants in advance of applicable meat categories and/or cuts of meats and/or types of cookers. The following categories are recognized by IBCA for overall event ranking:

• Beef Brisket

• Pork Spareribs

• Chicken

DOUBLE NUMBER SYSTEM - IBCA requires that the secret, double number system be used. This system assures a fair competition and is a fundamental tenet of the IBCA. IBCA requires that two tickets bearing the same number be utilized, one firmly attached to the top of the judging tray in a manner which hides the number and the other ticket easily removed by the Head Cook for retention after signing the Head Cook’s name in front of an IBCA representative. At awards, the ticket attached to the lid of the tray will be removed, and the ticket number announced. Only lids with tickets will be taken to the awards ceremony along with final table numbers for the IBCA meat categories.

The Head Cook/Head Cook Representative will draw a random master ticket at tray pick up and the master ticket along with the tray tickets will be scanned to associate the tray tickets to the master ticket. The Head Cook/Representative will receive a printed receipt showing the ticket numbers that are associated to the master ticket. The Head Cook/Representative is responsible to verify the ticket numbers on the receipt match the trays and report discrepancies before leaving the tray pick up area.

TRAY PICK-UP – Promoter will provide the tray pick-up form (alterations not permitted) marked with the appropriate paid categories and initialed by the event representative. Only this tray pick-up receipt will be accepted by the IBCA Head Judge or designated representative for participants to receive trays and/or other containers. All judging trays not picked up on Friday must be picked up on Saturday between 9 am and 10 am. Trays will not be handed out after 10 am Saturday.

JUDGING TRAYS - IBCA will use Styrofoam trays with hinged lid and without dividers (i.e. Gen Pak 200 or Gen Pak 270 for chicken halves). A single sheet of aluminum foil should be supplied for each tray. All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the Head Judge’s discretion. Cooks are responsible for ensuring that the containers they receive remain clean and undamaged. Only the containers and foil provided by the head judge will be utilized for product turn in. The head cook or other authorized representative must write the name of the head cook on the exposed portion of the ticket affixed to the judging container and the master ticket receipt. All judging trays are non-transferrable and property of IBCA until all judging is completed.

JUDGING TRAY CONTENTS - IBCA requires that the Head Judge advise all cooks of the exact quantities and cuts of meat that will be placed in the judging trays. This will normally be accomplished at the Cook’s meeting. The Head Judge or designated representative will inspect all trays at the time of turn-in to assure compliance with the turn-in criteria. All garnishes and condiments are prohibited, as they do not reflect the true quality of the cooked meat. Sauces and/or other liquids may not be added to the box prior to placing product in the box. Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids may not be added once put into tray. Each tray will include one sheet of foil placed unfolded under the contents of the tray. Each turn in tray will consist of the following at all events:

• Brisket - seven (7) full slices. Blocking brisket ends is allowed. The fat cap may be trimmed or cut away before the slices are placed into the tray. Brisket must be placed in the tray parallel to the hinge.

• Pork Spareribs - seven (7) individual cut ribs (bone in) (St. Louis Cut acceptable) Ribs must be placed in the tray MEAT side up lying parallel to the hinge. Baby back or Country Style Ribs are not permitted.

• Chicken - one (1) 1/2 fully jointed chicken MEAT side up (to include breast, wing, thigh, and drumstick). SKIN ON (No Cornish Game Hens)

TURN-IN TIMES - Standard turn in times for IBCA recognized categories shall start at 12pm and continue at 1.5 (1 ½) hour intervals in the order of chicken, pork spareribs, and brisket. Jackpot categories will not be submitted during the IBCA recognized categories schedule and must occur either before or after the IBCA recognized categories. Open/Jackpot categories will be limited to only 2 categories on the day of main event and as many as the promoter wants on the day before. Once this time is set and/or announced at the Head Cooks meeting no change will be made. A turn-in window of ten (10) minutes before and after the set turn-in time will be recognized. Judging trays received after that time will not be accepted for judging. Ten minutes and one second is considered after the set turn-in time.

TERMS FOR TRAY DISQUALIFICATION - After the tray has been turned in, any tray found to be in violation of the IBCA rules will be disqualified at the discretion of the Head Judge.

TASTING JUDGES - Must be 18 years of age or older to judge. IBCA uses five (5) judges per table during all phases of judging. Head cooks are prohibited to participate as tasting judges at any event in which they are competing. No smoking in the judging area. Alcohol will not be permitted during the taste judging of any category, except for mixed drink jackpot categories. Taste judges who are deemed unable to fully comply with the requirements of judging by the head judge will be asked to leave the judging table and/or their score sheet removed from the total tally for the table.

JUDGING – For events with 15 to 20 teams, judging will be done in one (1) round. For events with 21 or more teams, judging will be done in two (2) rounds. Taste judges will score each tray on three (3) criteria (appearance, taste, texture) on a scale of 2 to 10 in the first round. Each score will be weighted (appearance – 0.6, taste = 1.86, texture = 1.54). The score of 1 will be given to disqualified trays for all criteria and all judges and 0 score will be used for trays not turned in. The second round will be judged on two (2) criteria (taste & texture) using the same weights as the first round.

The trays in the second round will receive points that correspond in reverse order of placement. These points will be added to the first-round score. The first-round scores plus the second round points will determine the top 10 for each category.

The overall placements will be determined by the cumulative point for each of the IBCA meat categories.

JUDGING QUANTITY -. For two (2) round events, a maximum of fifteen (15) trays or containers should be assigned to each judging table in the first round. Judges should not be required to sample and judge more than twenty (20) containers during any round. The top scoring trays from the first round will advance to the second round of judging. The number of trays will be determined based on the number of teams participating. Events with 21-39 teams will take 10 trays to the second round, 40-99 teams will take 15 trays to the second round, and 100+ teams will take 20 trays to the second round. Points will be awarded accordingly with more trays going to the second round. For example, with 15 trays in the 2nd round, 15th place = 1 pt., 14th place = 2 pts….3rd place = 13 pts, 2nd place = 14 pts, 1st place = 15 pts added to the first-round score.

EVENT DISQUALIFICATION - Failure to comply with IBCA rule can result in a disqualification of the offending team or teams. The penalty will be administered by the head judge. If administered, the head judge will notify the Executive Head Judges and the President. As required the President will also notify the Regional Directors.

PIT KINGS promoters, employees, and volunteers ARE NOT RESPONSIBLE for loss of items, damage of property, or any injuries sustained to any person attending the event.

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Laredo International Fair

U.S. 59

Laredo, TX 78043

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Organizer Felix Nuñez

Organizer of OLD PIT KINGS LAREDO 2021

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