How to organize a steak competition

A steak competition works best when the judging process is decided before anyone lights a barbecue. Set the format, confirm the judges, group participants, and assign race numbers before ordering meat or printing scorecards. On the day, keep registration, cooking, judging, and serving separate so the event does not stall. Refrigerate the meat as soon as it arrives, check every BBQ and cooler, and make fire safety part of the setup rather than an afterthought.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Set competition format
2 people
2
Invite participants
2 people
3
Process registrations
4
Collect dietary requirements
5
Confirm judges
6
Create participant groups
2 people
7
Assign start numbers
8
Print competition rules
9
Print the jury forms
10
Order groceries
11
Check the BBQs and coolers
2 people
12
Set out game materials
2 people
13
Pick up groceries
2 people
14
Store meat refrigerated
2 people
15
Prepare sauces and side dishes
3 people
16
Check the venue
2 people
17
Build party tents
4 people
18
Set up tables and chairs
3 people
19
Position BBQs safely
3 people
20
Place fuel and fire extinguishers
2 people
21
Hang lighting
2 people
22
Set up the registration table
2 people
23
Set up judges' table
2 people
24
Chill drinks
2 people
25
Serve the side dishes
3 people

Event

26
Receive participants
3 people
27
Hand out race numbers
2 people
28
Explain the competition rules
29
Hand out meat and ingredients
4 people
30
Light the BBQs
4 people
31
Supervise the competition
4 people
32
Refill drinks
2 people
33
Remove waste regularly
2 people
34
Coordinate the jury tasting
3 people
35
Serve the audience and participants
4 people
36
Process the results
2 people
37
Announce the winners

Aftercare

38
Chill leftovers safely
3 people
39
Let the BBQs cool down
2 people
40
Collect tableware
3 people
41
Clear tables and chairs
4 people
42
Collect waste
3 people
43
Clean the venue
3 people
44
Wash dishes
3 people
45
Store materials dry
2 people
46
Return borrowed items
2 people

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Party tentsqty 2
Foldable tablesqty 10
Chairsqty 50
Buffet tablesqty 3
Judges' table

Tableware

Reusable platesqty 60
Reusable bowlsqty 50
Reusable glassesqty 80
Knivesqty 60
Forksqty 60
Pliersqty 12

Equipment

Gas barbecuesqty 6
Probe thermometersqty 8
Coolersqty 6
Extension cordsqty 4
Handheld microphone

Kitchen

Cutting boardsqty 10
Chef and serving knivesqty 12
Mixing bowlsqty 8
Measuring cupsqty 4
Aluminum traysqty 20
Kitchen scalesqty 4
Aluminum foilqty 4
Cling filmqty 4

Decorations

Race numbersqty 20
Scorecardsqty 30
Pen setsqty 10
Prizesqty 3

Lighting

String lightsqty 4

Cleaning

Waste binsqty 4
Bucketsqty 4
Broom setsqty 3
Fire extinguishersqty 2

Catering

Groceries

Tips

Set the format before inviting participants: decide how many cooking rounds there are, how teams submit their steaks, and which judging criteria appear on the jury forms. Print the rules and scorecards before the event day.
Close registrations early enough to group participants and collect dietary requirements. A deadline of 7 days before the competition gives you time to confirm numbers, judges, meat quantities, and side dishes.
Keep the registration table separate from the judges’ table. Give each participant a race number on arrival, while judges receive matching scorecards so entries can be assessed without confusion.
Plan the cold chain from pickup to cooking: store the meat refrigerated immediately, keep drinks in separate coolers, and avoid leaving raw meat at room temperature while BBQs or tables are being arranged.
Position gas BBQs away from party tents, tables, and walkways, with fuel and fire extinguishers close by. Check extension cords, lighting, and thermometers before participants arrive, not during the first cooking round.

Frequently asked questions

How far in advance should I plan a steak competition?: Start planning at least 4 weeks ahead. Set the competition format first, confirm judges and participants next, and close registrations about 7 days before the event so you can order groceries and prepare groups.
How much meat do I need for a steak competition?: Base the order on the number of participants, the number of rounds, and whether steaks are judged individually or by team. Confirm the final participant count 7 days before ordering, then keep the meat refrigerated from pickup until cooking.
How do you judge a steak competition fairly?: Use the same printed criteria and scorecards for every entry, and brief the judges before the first round. Assign race numbers instead of names and set a fixed hand-in time for each group so all steaks are assessed under comparable conditions.
What equipment is needed for a steak competition?: Plan one reliable BBQ setup per cooking group where possible, plus probe thermometers, coolers, cutting boards, knives, trays, serving utensils, and scorecards. Check BBQs, fuel, fire extinguishers, and electrical equipment at least 1 day before the competition.

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