Team Information/Rules - 2025 Halal BBQ Competition
Register here. The registration fee is $100. Once registered, your team leader will be added to a WhatsApp group. The purpose of this group is to keep the teams informed of any updates, reminders, or changes leading up to the event
Event highlights:
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New categories: Introducing "Lamb Shoulder Feast" and "Dessert on the Grill." (more details below)
- Guest judging: This year, teams will need to make 200-300 samples for ticketed guests. Guests will vote for the team whose food they enjoyed the most. The top five scoring teams will receive a "People's Choice Award," and each teams' scores will contribute 10% towards the overall points for "Grand Champion" (more details below)
- Charitable Cause: Proceeds from entry fees will cover event costs; any excess funds will be donated to our humanitarian aid partner, Humaniti Foundation.
- Inclusivity: We strive to ensure participation is accessible to all, regardless of religious beliefs, race, ethnicity, gender, or socioeconomic status. If the registration fee is a barrier, please email us at halalpitmasters@gmail.com to request a waiver; confidentiality will be maintained.
- Judges. There will be at least 10 judges, with a maximum of 20. The panel will primarily consist of professionals - chefs, renowned pitmasters, and food journalists - along with a few platinum level sponsors and the previous year's Grand Champion (as part of their prize). All judges will undergo an orientation to reduce bias and ensure consistent judging. New for this year: ticketed guests will also be voting for their favorites (more details below)!
- Tips: Judges and guests will most likely take only one bite, so make sure it's flavorful! For the "Lamb Shoulder Feast" and "Dessert on the Grill" categories, be as creative as possible! Also, although appearance is only 20% of the score, many people "eat with their eyes." Make sure the dish is presented in an aesthetically pleasing way.
General Guidelines:
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Participation: Teams may compete in one, two, or all three categories; the registration fee ($100) remains the same.
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Awards: Trophies will be awarded to the top five teams in each category and the top three overall cumulative averaged scores. The team with the highest cumulative averaged score across all categories - including guest voting (10% of final score) - will be named Grand Champion and receive a $450 custom BBQ knife crafted by Rehan Jaffrey, and a brisket class with the owner and pitmaster of Sabar BBQ (worth $800 - and you’ll get fed!). The Grand Champion also gets an official judging spot for next year's competition.
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Sanitation: Teams must maintain a clean and hygienic cooking environment at all times. Cross-contamination between raw and cooked meats must be avoided. Teams must use the designated handwashing station or use disposable gloves when handling food. Any unsanitary practices, such as improper food storage, lack of hygiene, or failure to separate raw and cooked items, may result in point deductions or disqualification for severe violations. Judges and event staff reserve the right to inspect workstations and enforce compliance.
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Parking: Teams are encouraged to park at the Post Office across from Green Vine Market to reserve closer spots for guests and customers.
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Grills/smoker: Bring your own grill, air fryer, or cooking devices. Limited electrical outlets are available at the event; let us know if you need one, and we’ll assign a nearby canopy.
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BBQ Supplies Responsibility: Teams are responsible for bringing their own BBQ supplies, including gloves, skewers, grills, charcoal, paper towels, and any other necessary equipment needed for cooking on site.
- Equipment supplied by event: Each team will get a canopy, one table, and two chairs. Serving cups will be provided. Garbage cans will be available for trash, and metal bins will be available to help dispose of used grill fuel (charcoal, pellets, etc).
Tentative Schedule:
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10:00 AM: Venue open for team arrival and setup.
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10:30 AM: Judges' orientation.
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11:00 AM: Brisket turn-in begins.
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12:15 PM: Lamb Shoulder Feast judging.
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1:15 PM: Dessert on the Grill judging.
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1:30 PM: Event opens to ticketed guests and guest judging begins.
- 3:30 PM: Award ceremony.
Competition Categories
1.) Texas-style brisket challenge.
- Description: Prepare a traditional Texas-style brisket.
- Meat Pickup: Two briskets will be randomly assigned per team and must be picked up from Green Vine Market during the week prior to the competition.
- Preparation: Briskets should be smoked at home and brought to the competition.
- Turn in time: Starts at 11:00 AM CST. Each team will be assigned a time slot for judges to receive and score their submission. The exact times will be announced prior to the event.
- Sumission Details: Submit your best 4 slices, all ¼ inch to ¾ inch thick, in the provided turn-in box. No garnish allowed. Do not include burnt ends.
- Tips: Slice carefully and keep the bark intact. Turn in slices uniform in size and shape. Avoid slices with large pockets of unrendered fat.
- Sauce/tallow is optional. If used, it should be applied directly to the meat and not be pooled or puddled in the container. Keep in mind Texas style brisket does not typically incorporate sauce.
- Judging Criteria. Judging will be blinded. In the case of ties, taste will be the first tiebreaker, tenderness will be the second.
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- Appearance - 10% of total score
- 10 - perfect bark, fully rendered fat, and appealing meat
- 9 -
- 8 -
- 7 - no bark, white fat, meat that looks dry and disgusting
- Taste - 50% of total score
- 10 - juicy, perfectly salted/seasoned, appropriate smoke flavor
- 9
- 8
- 7 - too dry; too salty OR not enough salt/seasoning (bland); no smoke flavor OR excessive smoke flavor (like ash)
- Tenderness - 40% of total score
- 10 - perfect mouthfeel: tender but still has some chew
- 9 - falls apart too easily
- 8 -
- 7 - too tough/chewy
- Appearance - 10% of total score
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2. Lamb Shoulder Feast.
- Description: Showcase creativity by preparing a dish featuring lamb shoulder, inspired by its rich tradition in Muslim-majority cultures.
- Meat pickup: Two lamb shoulders will be randomly assigned and must be picked up from Green Vine Market during the week prior to the competition at the same time the briskets are picked up.
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Preparation: We recommend lamb shoulders to be cooked/smoked at home and brought to the competition to be incorporated into the overall dish. Dishes may be pre-cooked or prepared on-site; serving warm, fresh food is recommended. Garnish is not required but encouraged for aesthetic purposes.
- Presentation: Teams will be provided small serving cups to give out samples to judges and guests.
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Judging Criteria: This portion of the competition will NOT be blinded. Judges will visit each team's station for presentation and tasting.
- Taste - 50%.
- 10 - best thing I’ve ever eaten
- 9 -
- 8 -
- 7 - can barely swallow it
- Creativity - 30%
- 10 - a completely unique creation
- 9
- 8
- 7 - It’s been done a million times
- Appearance/Presentation - 20%
- 10 - looks like it belongs in a Michelin star restaurant
- 9
- 8
- 7 - looks like slop
- Taste - 50%.
3. Dessert on the grill.
- Description: Craft a dessert incorporating at least one grilled or smoked element, highlighting how fire enhances sweetness and depth of flavor.
- Preparation: Desserts can be pre-made or prepared on-site; ensure at least one component is grilled or smoked.
- Presentation: Teams will be provided small serving cups to give out samples to judges and guests.
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Judging Criteria. Judging will NOT be blinded. Judges will visit each team's station for presentation and tasting.
- Taste - 50%.
- 10 - best thing I’ve ever eaten
- 9 -
- 8 -
- 7 - can barely swallow it
- Creativity - 30%
- 10 - a completely unique creation
- 9
- 8
- 7 - It’s been done a million times
- Appearance/Presentation - 20%
- 10 - looks like it belongs in a Michelin star restaurant
- 9
- 8
- 7 - looks like slop
- Taste - 50%.
Ready to register? Click here.