CBA 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 CBA
Event Representative’s discretion. Cooks are responsible for ensuring that the containers they receive
remain clean and undamaged. Only the containers and foil provided by the CBA Event Representative
will be utilized for product turn in. All judging trays are non-transferrable and property of CBA until all
judging is completed.
JUDGING TRAY CONTENTS
CBA requires that the Promoter and/or CBA Event Representative advise all cooks of the quantities and
cuts of meat that will be placed in the judging trays. This will normally be accomplished at the Head
Cook’s meeting. The CBA Event Representative or designated representative will not inspect trays. It is
the sole responsibility of the head cook to verify that they meet all rules and regulations that CBA has
in place. All garnishes and condiments are prohibited. Sauces and/or other liquids may not be added
to the tray prior to placing the product in. Meats may be cooked with sauces and/or other liquids, but
once the cooking is complete, sauces and/or liquids may not be added once the protein has been
placed in the tray. Each tray will include one sheet of foil placed unfolded under the contents of the
tray. Each turn in tray will consist of the following at all events:
- Chicken: One half fully jointed chicken (to include breast, wing, thigh, and drumstick). SKIN
ON, Wingtips are optional. No garnish allowed. Foil provided by CBA must be placed unfolded
at the bottom of the tray.
- Pork Ribs : enough for 6 judges is required, *CBA recommends 7+ ribs. (Only St. Louis Cut
or Baby Back Ribs are allowed). Must be bone in, individually cut. No garnish allowed. Foil
provided by CBA must be placed unfolded at the bottom of the tray.
- 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. Foil provided by CBA must be
placed unfolded at the bottom of the tray.
- Brisket : enough for 6 judges is required. *CBA 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. Foil provided by CBA must be placed unfolded at the
bottom of the tray. Only slices are allowed.
CAUSES FOR TRAY DISQUALIFICATION
After the tray has been turned in, any tray found to be in violation of CBA rules will be disqualified at
the discretion of the CBA Event Representative. It is the sole responsibility of the head cook to
become familiar with the CBA Rules and Regulations so as to avoid disqualification. Foreign items
(toothpicks, pins, string, etc) found in entry will result in disqualification. Entries not cooked to USDA
safe minimum internal temperatures could also cause disqualification. The CBA Event Representative
will have the ultimate decision in disqualifying said tray.