May 3-4, 2024
TOTAL PRIZE PACKAGE IS $15,000!
Held in Downtown Alexandria as part of Alex River Fete, “Que’in on the Red” will once again provide friendly competition among barbecue enthusiasts looking for the top award of Grand Champion! Sanctioned by the Barbecue Competitors Alliance, the competition will include the categories of chicken, pork spare ribs, and beef brisket. As a sanctioned competition, BCA rules and regulations will be followed, including heat sources and judging standards.
Introducing for the first time, the “BEST LOCAL FINISHER.” The top local competitor will be awarded cash and prizes. The BCA categories will be judged on Saturday, May 4th, with the Ancillary Contest beginning on Friday, May 3rd. A Preliminary Schedule of Events is listed below.
SANCTIONED
General Information & Preliminary Schedule
LOCATION
The contest will be held in Downtown Alexandria at 1001 4th Street (Corner of Murray and 4th Street).
PRELIMINARY SCHEDULE OF EVENTS
FRIDAY, MAY 3
- 8:00 am – Load-in periods begins
- 2:00 pm – Load-in period ends
- 4:00 pm – Festival Opens
- 5:00 pm – Official Cooks Meeting
- 7:00 pm – Anything But Judging begins (desserts and jambalaya)
SATURDAY, MAY 4
- 10:00 am – Festival gate opens
- 10:00 am – Judges Check-In
- 11:00 am – Whole Hog Judging
- 12:00 pm – Meat judging starts with chicken (other times depend on number of cooks).
- 4:30 pm – Awards
PRELIMINARY SCHEDULE OF EVENTS
FRIDAY, MAY 3
- 8:00 am – Load-in periods begins
- 2:00 pm – Load-in period ends
- 4:00 pm – Festival Opens
- 5:00 pm – Official Cooks Meeting
- 7:00 pm – Anything But Judging begins (desserts and jambalaya)
SATURDAY, MAY 4
- 10:00 am – Festival gate opens
- 10:00 am – Judges Check-In
- 11:00 am – Whole Hog Judging
- 12:00 pm – Meat judging starts with chicken (other times depend on number of cooks).
- 4:30 pm – Awards
OFFICIAL TEAM ENTRY FORM
Please complete this form in its entirety and return with entry fee. Only cashier checks or money orders accepted. All entries must be postmarked by April 15, 2024 to be considered for acceptance into the contest. Late registration fee $25. All choices below are final and cannot be changed.
Your entry fee covers: Entry into Que’in categories per your selections (AT LEAST ONE CATEGORY IS REQUIRED FOR ENTRY). A 10′ x 20′ area (approximate); contestant areas will be on concrete. Water and one (1) official “Que’in on the Red” apron. Generators must be provided by teams. Participants must cook all 3 main meats (chicken, pork spare ribs, and beef brisket) to be considered for Grand Champion. Whole hog is an ancillary category and will not count towards Grand Champion.
