Free BBQ Categories
Free BBQ has three types of categories (proteins).
- Primary catories - Free BBQ's rules, count towards championship points.
- Secondary categories - Free BBQ's rules, DO NOT count towards championship points.
- Tertiary categories - Promoter's rules, DO NOT count towards championship points.
There are no category selection restrictions on Informal rounds, however Formal rounds must include:
Formal Low and Slow Rounds
Minimum of 3 primary Low and Slow categories
Maximum of 6 GC categories total
Formal Hot and Fast Rounds
Minimum of 3 primary Hot and Fast categories
Maximum of 6 Hot and Fast categories total
While only primary categories count towards championship points, categories included in the Grand Champion score for a competition are completely at the discretion of the promoter.
The Hot n Fast championship is a different ladder to the Low and Slow championship. Primary Hot n Fast categories selected for use in a Low n Slow competition become secondary categories.
Low and Slow Categories
Beef
Brisket
Primary
May be flat, point, or a combination of both.
Beef Ribs
Primary
May be submitted with or without bone.
Lamb
Lamb Ribs
Primary
A bone must be present in each rib.
Lamb Shoulder
Primary
Lamb shoulder only, lamb leg is not permitted.
Open Lamb
Primary
Any cut of lamb is permitted.
Whole lamb
Secondary
Maximum of 20kg
Pork
Pork Belly
Primary
Belly meat only. Crackling is permitted.
Pork Ribs
Primary
Babyback, st louis, or spareribs. Each pork rib must contain a bone, and be skin-off.
Pork Butt
Primary
Pork shoulder only, so a full shoulder, pork butt, or pork collar.
Whole Hog
Secondary
Minimum of 20kg
Whole Suckling
Secondary
Maximum of 10kg
Poultry
Open Turkey
Primary
Any turkey cut.
Open Chicken
Primary
Any chicken cut. Poultry other than an explicit breed of chicken is not permitted.
Hot and Fast Categories
Beef
Minced Beef
Primary
Including but not limited to: burgers patties, meatballs, and skinless sausages.
Steak
Primary
Any cut of steak including but not limited to; rib-eye, sirloin, skirt, and new york strip.
Extras
Burgers
Primary
6 individual portions, and the box must close!!!
Tacos and Burritos
Primary
Any hard taco, soft taco, or wrapped burrito
Sausages
Primary
Skin on or skin off. Artificial casings are permitted. Cure is optional.
Seafood
Primary
Any saltwater fish, shellfish, or cephalopod (eg. squid/octopus).
Pizza
Primary
Any topping ingredient combination.
Chilli (mince)
Primary
No garnish, straight in the box. Whole beans are permitted, but nothing else larger than a 5mm dice.
Fatties
Secondary
Made of minced meats, typically with some sort of filling.
Desert
Secondary
Non-marking patterns (eg. topping swirls) are permitted.
Preserves
Secondary
Pickles including chutneys and relishes
Sauces
Secondary
Any sauce
Lamb
Lamb Racks
Primary
A bone must be present in each cutlet
Minced Lamb
Primary
Including but not limited to: burgers patties, meatballs, and skinless sausages.
Open Lamb
Primary
Any cut of lamb is permitted.
Lamb Backstrap
Primary
Lamb backstrap only.
Pork
Open pork
Primary
Poultry
Chicken Wings
Primary
Whole wings, or winglets and drumettes.
Open Chicken
Primary
Any chicken cut
Chicken Thighs
Primary
Thigh meat only, may be submitted with or without bone.
Chicken Legs
Primary
Bone-in chicken leg. Removing the pin bone is permitted.
Fried Chicken
Primary
Any battered, crumbed, or uncoated chicken, deep fried. Mayo is permitted.
Kids Categories
Extras
Deserts
Primary
Kids Deserts
Pizza
Secondary
Kids entry for pizza
Burgers
Secondary
Kids entry for burgers
Steak
Secondary