Competition Rules

Welcome to Kids’ Que 2026!

Congrats on being a part of our first Grills Mafia Backyard Kids’ Que Competition event! We are hoping this is the first of many more, and appreciate you spending an afternoon with us to help make this a success while having a great time and supporting great community causes. 

Just for participating, you’ll receive a FREE 22-inch Weber Jumbo Joe Grill! It’ll be setup at your cooksite, plus a bag of Kingsford coal, to use for the comp and to take home. Federal Meats is also donating the steaks and ground beef you’ll be cooking.

IMPORTANT TIMESSaturday, June 13, 2025  

East Aurora Classic Rink

41 Riley Street, East Aurora, 14052

Load in: 8:30 - 9:30 am // Awards: 5 pm

THE CONTEST

  • Ribeye Steak

  • Hamburger (Grill-master’s Choice)

  • Dessert (Anything Goes)

$50 Entry Fee.

All proteins (steak and ground beef) Provided by Federal Meats!

FREE COOKER & FUEL:Every contestant receives a FREE Weber 22-inch Jumbo Joe Grill! It will already be set up at your cooking spot with a bag of Kingsford charcoal. Contestants can take the grill home with them after the event!https://www.weber.com/US/en/charcoal/jumbo-joe-premium-22/1321001.html

KID’S QUE TEAMSGrill Masters should be 10-17 years old, and have one adult (18+) sous chef. The adults are there to help direct, build presentation boxes, and support fire and grilling safety. 

THE PRIZES

Top 3 Finishers in each category receive a trophy and prizes! 

Overall Winner:

Combination of all three entries to determine the ultimate winner.

  • Grand Champion: Giant Trophy, Signed Reid Ferguson gear

  • Reserve Grand Champion: Giant Trophy, Signed Reid Ferguson item 

RIBEYE STEAK RULES

Can You Grill the Best “Medium” Steak Ever?

  • Each cook selects 2 ribeyes during the Cook’s Meeting at the East Aurora Classic Rink.  

  • Only turn in ONE Ribeye in the provided 9x9 box. 

  • Do not slice the ribeye. It should be one full steak that will be sliced in front of the judges.

  • No garnish underneath or surrounding the steak. . 

  • Edible toppings like butter are allowed. 

  • The challenge: cook to a perfect medium - a soft pink in the middle. Refer to SCA for examples of a perfect medium. 

  • Judges will take one bite from an area of their choice. 

Scoring ranges from 1 - 9, with 1 being inedible, 6 being “Average, Decent” and 9 being amazing, “Best Steak I’ve Ever Had.”Judged based on:

  • 20% Appearance (appetizing, perfect medium center)

  • 30% Tenderness (mouth feel & chew)

  • 50% Taste (deliciousness)

  • Overall impression as tiebreaker 

HAMBURGER RULES

Build the best burger ever!

The local butchery is providing 1.5 pounds of premium 80/20 ground beef. 

  • Each cook receives the beef during the cook's meeting. 

  • Cooks present their burger in the provided 9x9 box. 

  • Garnish is allowed, but not required. Garnish must be edible (lettuce, parsley, kale are common)

  • Any sauce or other ingredients should be on the burger(s). No dipping sauces or sides.

  • Ensure there are enough to serve among 6 judges.

  • If a single large burger, pieces will be sliced for the judges. 

  • Can also provide 6 “slider” type versions of burgers. 

Scoring ranges from 1 - 9, with 1 being inedible, 6 being “Average, Decent” and 9 being amazing, “Best Burger I’ve Ever Had.”

Judged based on:

  • 20% Appearance (appetizing, creativity)

  • 30% Tenderness (mouth feel & chew)

  • 50% Taste (deliciousness)

  • Overall impression as tie-breaker 

LOGANBERRY DESSERT RULES

Anything Goes Loganberry Dessert! 

This one is all up to you! As long as there is Loganberry included and it’s prepared onsite, you can enter it.

  • Contestants provide their own ingredients. 

  • Cooks present their loganberry dessert dish in the provided 9x9 box. 

  • Any garnish must be edible. 

  • Main elements of the dish must be prepared onsite. (For example, cool whip can be pre-bought.)

  • Ensure there are enough bites to serve among 6 judges. 

  • Judges will take one bite. 

Scoring ranges from 1 - 9, with 1 being inedible, 6 being “Average, Decent” and 9 being amazing, “Best Loganberry Dessert I’ve Ever Had.”

Judged based on:

  • 20% Appearance (appetizing, creativity)

  • 30% Tenderness (mouth feel & chew)

  • 50% Taste (deliciousness)

  • Overall impression as tie-breaker 

ALL JUDGING IS BLIND 

Judges and staff will NOT know who turned in which box. Each turn-in box will have a team number. 

SCHEDULE

8:30 - 9:30am - Cooks arrive and setup

10am - Cook’s meeting at The Classic Rink - Meat Selection for Steak & Burger

Cooks may now begin seasoning, marinating meats. 

1:00 - 1:30pm - Steak turn-in

2:00 - 2:30pm - Hamburger turn-in

3:00 - 3:15pm - Dessert turn-in

Begin takedown of spaces

5pm -  Awards

6pm Official takedown of spaces 

Please be cleared out by 7pm

Every contestant can take their Weber grill home with them!

TURN-IN RULES

  • The 30-minute window is the ONLY time a box may be turned in. 

  • No boxes will be accepted before or after the allotted time. 

  • The turn-in area will be clearly shown to all cooks during setup and the cook’s meeting. 

  • Once a box is turned in, that entry is final, as-is. (No take-backs) 

RULES 

10x15 Space

  • Each team will have a 10x15 area to set-up as their cooking space. We recommend a 10x10 tent and folding tables. 

  • Teams will be setup in the parking lot of the Classic Rink. The area will be clearly marked. Spaces are on a first-come-first-serve basis with a pre-assembled 22-inch weber jumbo joe grill. 

  • A team member from Que 42 and Grills Mafia will be onsite to assist with setup direction.

Cooking Team: 

  • Each team will consist of one chief cook ages 10-17 and one adult assistant, at least 18+. 

  • No team will share a cooker.  

Cooking Site: 

  • Spaces will be determined as each team arrives. 

Equipment

  • Grills Mafia and the Event Organizers are providing grills and coal. 

  • There will be no electricity or water source provided for this event.   

Cleanliness 

  • Teams must keep their sites clean and collect their own garbage. 

  • All fires will be put out and equipment maintained in a safe manner. 

  • All cooking sites must be cleaned up upon leaving, including removal of all trash and ash. The area should be left as found. 

  • All work surfaces must be sanitized. 

  • Teams must provide their own water containers. 

  • No pets or children are allowed in the cooking area. 

  • We require the use of nitrile gloves in handling raw foods.

  • No sampling to the public is allowed. Any tasters should be a part of your team. 

Fire Extinguisher (TBD Provider)

  • Fire extinguishers will be available at every cook station. Please leave these at your station at the end of the event. 

  • If any extinguisher is used, there will be a $100 charge.

  • Alcohol 

  • There will be no excessive use of alcoholic beverages by a team and any member of the public or guest in a cook site area. No alcoholic beverages will be given to the public. There will be no use of any controlled substance. There will be no use of unacceptable language. Teams are subject to being disqualified for violation of these rules. Loud radios and excessive noise from team members or their guests are not allowed.  

Entry 

  • All entry fees will be non-refundable, except in the case of an emergency or reasonable circumstance.  

  • All entries must be turned in using the provided 9in x 9in containers, following instruction during the cook’s meeting.

No Sauce on the Side 

  • No separate containers of sauce are allowed. Any sauce used in the entry must be on the meat or in the turn in box.  

  • No utensils or cups or any other inedible items may be in the turn-in box with the exception of the dessert category.

Failure to follow these rules or to be respectful of staff, representatives, and the community will result in disqualification. 

Any questions? Email: info@que42bbq.com