logo
BBQ Image

7th Annual Central Illinois BBQ Throwdown Competition

Over $10,000.00 in Cash and Prizes! July 21st and 22nd at Festival Park on Peoria's Riverfront Contact Brandon Bressner with any questions.



Competitor Schedule (Tentative)

Friday 7-21-2017
8:00am-7:00pm
Team Set up
8:00am-9:00pm
Meat Inspection (as you arrive your meat will be inspected)
6:00pm
Friday Wing Competition Turn In
6:30pm
Team Meeting (this is subject to change based on arrivals)
7:00pm
Cooks Dinner (immediately following the team meeting)
11:00am-6:00am
Quiet Time


Saturday 7-22-2017
7:00am-8:00am
Coffee and Doughnuts for competitors
10:30am
Judges Meeting
11:55am-12:05pm    
Chicken Turn in
12:25am-12:35pm
Ribs Turn in
12:55am-1:05pm
Pork Shoulder Turn in
1:25am-1:35pm
Beef Brisket Turn in
1:55pm-2:05pm
Side Dish Turn in
2:30pm-4:30pm
People’s Choice tasting
5:00pm
Awards Ceremony
BBQ Image
BBQ Image
BBQ Image
BBQ Image
BBQ Image

All competitors will have approx a 20’x20’ area to cook in. 20’x40’ spaces are available for an additional $50.00. The larger spaces are first come first serve. You must fit in your space! If you sign up for a 20’x20’ and don’t fit, you will have to pay the additional fee for a larger space before you will be issued a turn in box. If none are available, you will have to find a way to fit in your space.
Water will be available, but not at each site.
Electricity (20amp outlets) will be available for each space. Competitors will need to bring a minimum 50’ extension cord for power. 30amp outlets are available for an additional $50.00.
Wrist bands will be required at event.  Each team will be given a maximum of 6.  Additional bands can be purchased at a later date.
No alcohol allowed outside the beer garden area. 
 
This is a sanctioned KCBS event and the latest KCBS rules will be followed. Please look at www.kcbs.us for the complete rules.
Containers will be provided at the team meeting. 
The Grand Champion, Reserve Grand Champion and top 5 in each category will receive a cash prize and an award. 
All meat must be kept below 40 degrees prior to cooking.