Backcorner BBQ Competition Team

Since 2016, we have been participating in BBQ competitions under the rules of the Kansas City Barbecue Society (KCBS). This always entails judges rating the four set categories of chicken, ribs, pork and brisket.

With the results achieved, we compete for:

Dutch Championship, 3 best results per category at Dutch competitions.
EK/ITOY European KCBS ranking, 5 best results per category in Europe KCBS ITOY
WC/TOY KCBS world ranking, 10 best results per category KCBS TOY

12:00 Chicken

At noon, the chicken has to go to the judges. All parts of the chicken are allowed, as long as it is sufficient for the 6 judges. Most teams use thighs or wings.

We like to work with chicken from Homemade Vleesspecialiteiten

13:00 Pork

In the pork category, the meat comes from the shoulder or neck of the pig. This may be presented to the judges as pulled pork, or sliced.We use the boston butts of

Heydehoeve Duroc

12:30 Pork Ribs

12:30 p.m. Ribs! Ribs from pork more specifically. Both baby back ribs (known in the Netherlands as spareribs) and belly ribs are allowed. Many teams choose the belly ribs because the bones are straighter and the meat is firmer.

13:30 Brisket

The last category to go to judges is brisket. Brisket comes from the breast of the cow and consists of 2 muscles that can be presented separately. The flat (the lean part) as slices and the point (fattest part) in cubes, called burnt ends.

We prefer to work with Creekstone Farms Black Angus available at Nice to Meat