Blind judging is used in the Bakken BBQ competition. On the day of the event, each BBQ Master’s team will be issued a number at random. To avoid nepotism, judges will only be provided the number and not the name of the BBQ Master’s team.
BAKKEN BBQ JUDGING CONTACTS:
Jackie Jenkin: 701-690-1184
Hope Hilfer: 701-590-4932
BAKKEN BBQ PIT:
Near the stage is a large orange canopy. This tent will serve as the central hub for all the BBQ Master’s team needs, including judging information, wristbands, and queries.
Scoring will be based on the following:
1 – Poor 2- Below 3- Average 4- Above average 5- Excellent
- Appearance: The food should look appetizing, have clear indication of the smoke process, and represent BBQ. A good example of this is the smoke ring in brisket, the pinkish tone of chicken and the redness of pork.
- Aroma: in your opinion, does it smell like barbeque
- Taste: this is a personal preference but should consider 1) how the smoke tastes; 2) how the spice tastes; 3) and the overall palate appeal of the meat and spice combination.
- Texture: is the meat moist and is it cooked just right.
- Overall Impression the final criteria, what is the overall effect of the barbeque, your total impression.
If a company enters the Bakken BBQ competition, they are required to enter at least one (1) category for the competition. BBQ Master teams can enter each category that is relevant to their menu.
The Bakken BBQ judging committee will monitor the company entries. If a company enters their dish into an incorrect category, they will be disqualified from that category. Please note if you have any changes to your menu, please contact Jackie or Hope. Deadline: May 26, 2023.
If a company does not sign up for a category prior to the deadline, then the team will not be judged.
- Beef Meister: Beef
- King Clucker: Chicken
- Notorious Pig: Pork
- Smoke & Dagger: Other meat such as fish, bison, alligator, etc.
- Legendary Smokers: People’s Choice
Bakken BBQ will send each BBBQ Master’s team the event agenda, which will contain the time that their meal must be delivered to the BBQ Pit. The times will be staggered to allow the judges to completely enjoy each entry. The food will be presented to the judges by volunteers at the BBQ Pit. Please arrive at the designated time at the BBQ Pit with your food.
BBQ Master’s teams are required to use the containers supplied by the Bakken BBQ. The container will in the form of a Styrofoam box, aluminum container or a neutral looking plate. The Bakken BBQ Committee will write each teams given number on the container.
Food will be delivered by the BBQ Master’s team to the BBQ Pit. Presentations may not be submitted that would indicate the origin of the team. Example ABC Company should not brand their buns with ABC logo which would indicate which team cooked the food. If food has indication of the BBQ team, the team will be excluded from judging. Each submission container must include exactly one serving for each judge. Judging will be held from 4:00 P.M. to 6:30 P.M. The number of judges will be determined by how many entries are entered into each category.
BAKKEN BBQ FOOD TRANSPORTATION:
Each BBQ Master’s team is encouraged to bring a suitable transportation to deliver food to the BBQ Pit. This could be a collapsible wagon, box, etc.
The judges panel will be randomly selected and will not be announced until after the competition. The number of judges in each category is determined by how many BBQ teams enter the category.
The judging area will be held inside the West River Ice Rink to provide the judges with a secure and cool environment to indulge on the delicious BBQ. The judging volunteers will present the food to the judges in this area. A Bakken BBQ representative will be present during the judging to assist or help with any questions.
In the event of a tie breaker, the judges, volunteer team representative, and Bakken BBQ representative will conduct a coin toss to determine the winner.
The judges will announce the winners of each BBQ category and people’s choice trophy at 9:30 PM. Each BBQ Master’s team will be asked to come up to the stage to accept their trophy and take a team photo.
Each patron will receive one (1) voting ticket to place their choice of bucket. Each BBQ Master’s team will have the same bucket and will be placed at BBQ Pit. Each BBQ Master’s team is to provide each company that is cooking, all necessary logos and menu. The judging volunteer will monitor the people’s choice and tally the tickets at 8:30 P.M. Judges will announce winner onstage at 9:30 P.M.