BTW 1st Annual Barbecue Cook off 2024

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Beyond the Walls Outreach is thrilled to announce the winner of the most coveted title at our 1st Annual North Texas Barbecue Cook Off :

Beault's Backyard

 1743 Texoma Pkwy

Sherman, TX 75090 

🏆1st Place for Best Brisket

Huge congratulations to Chris and the talented team at Beault's Backyard for their outstanding achievement, showcasing their mastery of the perfect brisket!

Looking for tender, flavorful brisket and exceptional barbecue for your next event? Contact Chris directly at (214) 717-8552 to cater your needs and taste the championship difference!

Thank you to all participants, judges, and attendees for making our 1st Annual North Texas Barbecue Cook Off a resounding success! We can't wait to see what next year brings!

Beyond the Walls Outreach is thrilled to announce the winner of our 1st Annual North Texas Barbecue Cook Off :

Next Level Q!

🏆1st Place for Best Ribs

🏆1st Place for Best Pulled Pork

🏆3rd Place for Best Brisket

Huge congratulations to the talented team at Next Level Q for their mouth-watering, award-winning ribs and pulled pork!

Looking for delicious barbecue for your next event? Look no further! Contact Next Level Q at Flatrock Smokehouse BBQ Restaurant & Catering   4900 Main St, The Colony, TX 75056 and phone number (469) 278-3492  for all your catering needs.

Thank you to all participants, judges, and attendees for making our 1st Annual North Texas Barbecue Cook Off a success! We can't wait to see what next year brings!

Any commercial or homemade, trailered, or un-trailered, pit, grill or smoker normally used for competitive barbeque. A BBQ Pit or grill 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 smokers are permitted. 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.

BTW representative will assign each team a secret number that will be affixed to the bottom of a tray. This number will be marked on the tray and will be designated to that particular team. BTW representative will be responsible to take trays to judges for tasting in each category.

BTW 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 BTW Event Representative’s discretion. Cooks are responsible for ensuring that the containers they receive remain clean and undamaged. All judging trays are non-transferrable and property of BTW until all judging is completed.

Side: Should be presented in Styrofoam tray with hinged lid and without dividers or the best readily available judging container Teams must provide Foil and must be placed unfolded at the bottom of the tray.

Pork Ribs : enough for 6 judges is required, *BTW recommends 7+ ribs. (Only St. Louis Cut or Baby Back Ribs are allowed). Must be bone in, individually cut. No garnish allowed. Teams must provide Foil and must be placed unfolded at the bottom of the tray.

Pulled 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. Teams must provide Foil and must be placed unfolded at the bottom of the tray.

Brisket : enough for 6 judges is required. *BTW 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. Teams must provide Foil and must be placed unfolded at the bottom of the tray. Only slices are allowed. Briskets should come pre-cooked. 

Judging will begin at 3:00 pm.  Then flow through each category as needed.

The Event organizer will provide the tray pick-up form (alterations not permitted) marked with the appropriate paid categories. Only this tray pick-up receipt will be accepted by the BTW Event Representative or designated representative for participants to receive trays and/or other containers. It is the sole responsibility of the head cook and/or assistants to procure the said tray pick up form. All judging trays must be picked at the Head Cook’s meeting or a reasonable time so as to not disturb the judging process once it gets underway. BTW/GU Event Representatives may not accept payment for any entries.

Must be 18 years of age or older to judge. In BTW (6) judges will be utilized during all phases of judging. It is BTW’s responsibility to have enough judges for the BTW Event

Representative to efficiently run the contest’s judging area. Head cooks are prohibited to participate as tasting judges at any BTW event. No smoking in the judging area. Alcohol will not be permitted during the taste judging of any category, with the exception of mixed drink jackpot categories. Tasting judges who are deemed unable to fully comply with the requirements of judging will be asked to leave the judging table and/or their score removed from the system.