If you’ve been holding things down in your backyard and wondering what it’s like to step onto the competition BBQ scene, this article is your starting point. I recently had a great conversation with Jared Linnell—a newer competitor with a ton of insight—about what it takes to get involved, how to prep, and what to expect.

Whether you’re just curious or seriously considering throwing your hat in the ring, here’s what you need to know.

Why Compete in BBQ?

Jared put it best: he was already competing with himself every time he fired up the grill. But once a friend invited him to join a team for a Kansas City Barbeque Society (KCBS) event, he jumped in—and he’s been hooked ever since.

For many, competition BBQ is the next natural step. It’s a chance to test your skills, learn from others, and challenge yourself in a whole new way.

What Is KCBS and How Does It Work?

KCBS (Kansas City Barbeque Society) is the most recognized competition BBQ organization in the U.S. They host both Master Series and Backyard Series contests.

• Backyard Series: Typically includes ribs and chicken only
• Master Series: Adds pork and brisket into the mix

Judges score each category based on appearance, taste, and tenderness, with taste carrying the most weight.

👉 Learn more at kcbs.us

Tips for First-Timers

1. Take a Judging or Cooking Class

If you can find a KCBS judging class near you—jump on it. Understanding what judges are looking for gives you a serious edge.

2. Start Local

Local BBQ events or backyard competitions are a great way to ease into it. No need to go big on your first try.

3. Build a Trustworthy Team

If you’re competing with others, make sure they’re people you actually like being around. You’ll be spending long hours together under pressure. Communication and positive vibes are key.

What Gear Do You Need?

You don’t need the fanciest setup to start competing. Jared and his team use a mix of Weber kettles, barrel smokers, and basic accessories like:

• Disposable cutting boards & trays
• Wire cooling racks
• Brining tools & meat injectors
• Thermometers and probes
• Electric carving knives for consistent slices

Also, lots of folks now run pellet grills at comps using battery packs or RV hookups.

What Are Judges Looking For?

Here’s a breakdown:

• Chicken: Judges expect “bite-through” skin. When they bite, the skin should stay attached to the meat—not pull off.
• Ribs: A clean bite is key—tender but not fall-off-the-bone.
• Brisket: They’re usually judging the flat (not the point), with emphasis on tenderness and taste—not so much the bark or smoke ring.

Fun fact: Jared once added a cherry glaze that threw the judges off, even though it wasn’t “bad.” So keep your flavor profiles simple and predictable—judges aren’t looking for surprises.

Planning, Prep & Time Management

Prep starts days before the event:

• Meat selection: Choose quality—many use Wagyu or prime cuts.
• Trimming & marinating: Can be done ahead of time, then vacuum-sealed.
• Turn-in boxes: Presentation matters. You’ll use garnish like kale to build your box.

On comp day, time management is everything. Turn-ins are typically scheduled hourly, and things move FAST. Stick to a timeline, communicate with your team, and have a plan for holding food if it’s done early.

Is It Worth It?

Absolutely. Jared admits he was nervous at first, but once he heard his name called for placing in a category—it was all worth it. Whether it’s a small local contest or a KCBS-sanctioned event, the camaraderie, fun, and challenge are what keep people coming back.