CBA Judging

CBA requires that a taped QR code will be affixed to the top of a tray. This code will be scanned at tray pick up and will be designated to that particular team. Each team is responsible to take care of their trays. Damaged trays may be returned to the event representative for replacement only if original QR code is attached. Lost trays will not be replaced and the team will receive a score of zero for that category.

Entries will be judged by six (6) approved judges (judges must be 18 years old). All entries will be judged on APPEARANCE, TASTE, and TEXTURE.. The scoring system values will range from Excellent being the best score to Poor being the worst score. The weighting factors for the point system are as follows:

1. APPEARANCE: 18% (.72)
2. TASTE: 46.5% (1.86)
3. TEXTURE: 35.5% (1.42)

Single Round Judging - CBA Event Representative will allocate a recommended amount of 10 entries to a table with six (6) approved judges. The lowest score out of the 6 judges will be dropped. The remaining 5 scores will be used to determine category placement. Once all 4 CBA categories are scored we will add those 4 scores together to determine overall placement.

CBA recommends the use of a Styrofoam tray with hinged lid and without dividers or the best readily available judging container, which is approximately 9 inches square on the bottom half.. A single sheet of aluminum foil should be supplied for each tray (i.e. Reynolds 710 foil sheets 9”x10”). All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the CBA Event Representative’s discretion. Cooks are responsible for ensuring that the containers they receive remain clean and undamaged. Only the containers and foil provided by the CBA Event Representative will be utilized for product turn in. All judging trays are non-transferrable and property of CBA until all judging is completed.



CBA requires that the Promoter and/or CBA Event Representative advise all cooks of the quantities and cuts of meat that will be placed in the judging trays. This will normally be accomplished at the Head Cook’s meeting. The CBA Event Representative or designated representative will not inspect trays. It is the sole responsibility of the head cook to verify that they meet all rules and regulations that CBA has in place. All garnishes and condiments are prohibited. Sauces and/or other liquids may not be added to the tray prior to placing the product in. 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 the protein has been placed in the 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:

• Chicken: One half fully jointed chicken (to include breast, wing, thigh, and drumstick). SKIN ON, Wingtips are optional. No garnish allowed. Foil provided by CBA must be placed unfolded at the bottom of the tray.
• Pork Ribs : enough for 6 judges is required, *CBA recommends 7+ ribs. (Only St. Louis Cut or Baby Back Ribs are allowed). Must be bone in, individually cut. No garnish allowed. Foil provided by CBA must be placed unfolded at the bottom of the tray.
• Pork: enough for 6 judges is required, Pork butt only. Tray may contain pulled, chunks, medallions or a combination of all three. No garnish allowed. Foil provided by CBA must be placed unfolded at the bottom of the tray.
• Brisket : enough for 6 judges is required. *CBA recommends 7+ brisket slices. Blocking brisket ends is allowed. The fat cap may be trimmed or cut away before the slices are placed into the tray. No garnish allowed. Foil provided by CBA must be placed unfolded at the bottom of the tray. Only slices are allowed.

After the tray has been turned in, any tray found to be in violation of CBA rules will be disqualified at the discretion of the CBA Event Representative. It is the sole responsibility of the head cook to become familiar with the CBA Rules and Regulations so as to avoid disqualification. Foreign items (toothpicks, pins, string, etc) found in entry will result in disqualification. Entries not cooked to USDA safe minimum internal temperatures could also cause disqualification. The CBA Event Representative will have the ultimate decision in disqualifying said tray.