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$150 WEEKEND deposit or Payment in full are required to hold your space

The 2026 Campground BBQ Series will include 4 contest weekends, consisting of 7 Masters contests and 4 Backyard contests, as well as 1-Meat contests and optional ancillary categories. Scroll to the bottom to complete the online team application. Once submitted, you will be directed to the Team Checkout. Choose the contests you want to compete in, select the appropriate options for each contest, and add each individual item to your cart before checking out. No space will be held without either deposit or payment in full.

Here are the 2026 dates, locations, contest types and deadlines for the official Campground BBQ Series:

  • April 10-12: Southern New England Barbecue Throwdown, Bristol CT – SAT & SUN Masters, 1-Meat Chicken, 1-Meat Ribs, Pizza Ancillary — DEADLINE: April 1, 2026

  • April 17-19 [NEW DATE]: New Jersey KnoQ-out, Blairstown NJ – SAT & SUN Masters, SAT & SUN Backyard, 1-Meat Chicken, 1-Meat Ribs, Anything Chocolate Ancillary, Rib Roulette — DEADLINE: April 1, 2026

  • May 1-3 [NEW DATE & LOCATION]: Grand American Barbecue World Championship, Ulster County Fairgrounds, New Paltz NY – SAT Masters Invitational, SUN Masters NY State Championship Open, 1-Meat Chicken, 1-Meat Ribs, Made With Maple Ancillary, Cocktails Ancillary, Sausage Ancillary — DEADLINE: April 24, 2026 — Apply separately at www.GrandAmBBQ.com/teams

  • June 5-7: TBA

  • Sept. 19-20: Green Mountain BBQ Championship, Braintree VT – SUN Masters, 1-Meat Chicken, 1-Meat Ribs, Made With Maple Ancillary — DEADLINE: August 28, 2026

  • Oct. 23-25: Red White & Q, Jackson NJ – SAT & SUN Masters, SAT & SUN Backyard, 1-Meat Chicken, 1-Meat Ribs, Fried Chicken Ancillary, Rib Roulette — DEADLINE: October 16, 2026

The Grand Am

The Grand American Barbecue World Championship (the “Grand Am”) is a 3-day BBQ festival that also includes a World Championship and New York State Championship, sanctioned by the Kansas City Barbeque Society (KCBS). The Grand Am takes place at Ulster County Fairgrounds in New Paltz, New York, on May 1-3, 2026. More than 80 teams are expected. Apply separately at www.GrandAmBBQ.com/Teams.

  • The Saturday Invitational World Championship will have a $40,000 Purse ($10,000 to Grand / $5,000 to Reserve). The purse will pay out to 5th place overall and to 10th place for individual categories. To qualify for participation in the 2026 Grand Am Invitational, teams must present one of the following:

    1. Grand Champion or Reserve Grand Champion of any sanctioned qualifier 3-Meat or 4-Meat contest held between April 1, 2024, and March 31, 2026.

    2. Scored 700+ in any KCBS contest held between April 1, 2024, and March 31, 2026.

    3. Current / former Grand Champion, Reserve Grand Champion or 1st Place Meat Category winner from any of the following World Championship events: The Jack, American Royal, Memphis In May, Houston Rodeo, KCBS Invitational, and The Grand Am.

  • The Sunday Open New York State Championship will have a $15,000 Purse ($2,000 to Grand / $1,700 to Reserve) and be a national qualifier for the Jack and American Royal. It is open to any competition team. The purse will pay out to 5th place overall and to 10th place for individual categories.

apply for the grand am

GET YOUR CAMPGROUND BBQ MERCH!!

T-shirts, hoodies, insulated bags, aprons, glassware — we’ve got it all, including the “concert-style” 2026 series T’s and hoodies.

CAMPGROUND BBQ MERCH

CLICK HERE for Team Checkout Page

BASIC INFORMATION:

  • INCLUDED: Each contest's entry fee includes (1) night’s stay at a campground with water, 20+ amp electric, bathrooms, hot showers, and sewage/dump station. Most campsites are at least 20'x20'; longer lengths may be available on a limited basis. Teams are responsible for providing their own meat, supplies and preparation equipment.

  • ELIGIBILITY: Teams must enter the 4 main Masters categories to be eligible for Grand and Reserve Grand Champion.

  • KCBS RULES: Click here for 2024 KCBS RULES & REGULATIONS

  • FEES: The general price for one contest will be $360 for Masters or $235 for Backyard; teams participating in a weekend double get a discount of $350 each for Masters or $225 each for Backyard.

  • DEPOSIT REQUIREMENT: Campground BBQ cannot hold space for ANY team without at least a $150 nonrefundable deposit per contest weekend. Payment is due within 7 days of the team’s application. We understand things happen and are very flexible in working with teams to move deposits around, but cannot absorb last-minute drop-outs. The remainder of fees must be paid in full 30 days prior to each contest — we will send out a Paypal invoice but prefer Venmo or cash to avoid credit card fees.

  • BACKYARD CONTEST: Both NJ contest weekends will offer dedicated Backyard Contests with Chicken and Pork Ribs categories, with participating teams eligible for Backyard Grand and Reserve Grand Champion.

    • FIRST-TIMERS: We like to foster new teams, so contact us if you're interested in only doing a few categories. First-time teams are invited to enter 1 to 3 categories at a pro-rated price to "get their feet wet." They will be judged in the Masters contest but new teams who have done this found it extremely helpful to see how they place against more experienced teams, and are able to talk to their peers about how to improve their cook. Individual category price includes (1) campground night and are $175 for 1 category; $245 for 2; $310 for 3.

  • ONE-MEAT CONTESTS: The Master of Chicken and Master of Ribs contests are single-meat contests open to both Masters and Backyard teams, giving them an opportunity to try out new flavor profiles and get instant feedback that can be used for the next day’s cook. The cost is $125 with an 8-team minimum per contest, and pays out as noted below. Teams can earn category TOY points by participating.

  • ANCILLARY CATEGORY: Most contest weekends offer an optional 5th category; teams must provide all supplies unless noted otherwise, and the category is an additional $30 fee, which will pay out to 3rd place. 8 team minimum required.

    • Pizza — This ancillary category will feature any pizza entry prepared on site. Teams must turn in at least 6 individual pieces. Cooks will be provided a pizza turn-in box (ask for a sticker from the reps).

    • Anything Chocolate — This ancillary category will feature any entry prepared on site that features chocolate. Teams must turn in at least 6 individual pieces. Cooks can either use the regular 9”x9” turn-in box or a 12”x18” tray (ask for a sticker from the reps).

    • Rib Roulette — This ancillary category allows teams to have some fun and be creative, while sabotaging their fellow teams! The goal of “Rib Roulette” is to produce the best-tasting (or least offensive) ribs with the allowed products, KCBS-style or otherwise. Turn-in takes place at 7:30pm Saturday, AFTER the official Master of Ribs category at 7:00pm, and participating teams will also have to sit and judge the category to see what damage they’ve created! Bring ANY 2 sauces and 2 rubs to the Friday Awards (bottle MUST say “sauce” or “rub”), especially those you would never consider for your own cooks! Participating teams will choose 2 of each (but cannot pick their own), and must use BOTH sauces and rubs as the only BBQ seasonings for their ribs. Selection will take place over two rounds after teams pull numbers from a hat, going first-to-last for selection of 1 sauce and 1 rub, and then switching last-to-first to select the second sauce and rub. These entries are just for fun and bragging rights and DO NOT count towards Ribs Team of the Year totals. If teams are competing in the Master of Ribs category at 7pm, there is no additional fee; if they enter only the Rib Roulette, it’s a $25 fee. There will be no cash prize but 1st place will get a cool trophy. Can you make something edible and delicious with what you’ve been given? Or will your reputation go down in flames? Join Rib Roulette and find out who is the TRUE Ribs Pitmaster!!

      • REQUIRED: must use both rubs and both sauces from Friday selection

      • ALLOWED: butter, parkay, mustard, honey, brown sugar, agave, maple, salt, pepper, fruit juice

      • NOT ALLOWED: any other BBQ product, rib glaze, no garnish

    • Made With Maple — This ancillary category will feature any entry prepared on site that features maple as a primary flavor. Teams must turn in at least 6 individual pieces. Cooks can either use the regular 9”x9” turn-in box or a 12”x18” tray (ask for a sticker from the reps).

    • Fried Chicken — Fried Chicken entries do not have to be the same piece (i.e. all thighs, all legs), as judges will be told to score Appearance on how “fried” the meat looks, as well as uniformity of layout. Teams may use a provided 9”x9” turn-in box, a maximum 24”x18” tray, or chicken “buckets”. Garnish is not required. All entries must be prepared on-site over a wood/charcoal flame (including campground fire pits) and include at least 6 portions.

    • Hot Dogs — A hot dog is a dish consisting of a grilled, steamed or boiled sausage served in the slit of a partially sliced bun; it also refers to the sausage itself. Variants include corn dogs, beanie weenies, and pigs in a blanket, among others. So basically, any dish that has a sausage “frank” in it will be accepted. Get creative!! Teams will be provided a 9”x9” turn-in box, or they can bring their own platter, not to exceed 12”x18'“. All entries must be prepared on-site, and include at least 6 portions. Garnish is optional but the dish must be presented as it is meant to be eaten; in other words, don’t provide lots of sides and ask judges to pick – all entries must be the same for all judges. Entries may be judged by both KCBS judges and Lake Compounce Amusement Park staff on the characteristics of Appearance, Texture and Taste, with Taste the greatest factor.

    • Taylor Ham — Taylor ham is the common New Jersey name for pork roll – a cured, smoked and pre-cooked porcine product with a smooth, even consistency, not dissimilar to bologna, mortadella or Spam. This ancillary category is open to all teams and will feature any entry prepared on site that includes Taylor Ham (e.g. pork roll). Teams will be provided a 9”x9” styrofoam box, or they can bring their own platter, not to exceed 18”x24” (get a sticker from the reps). All entries must be prepared on-site, and include at least 6 portions. Garnish is optional but the dish must be presented as it is meant to be eaten; in other words, don’t provide lots of sides and ask judges to pick – all entries must be the same for all judges.

    • Dessert — This ancillary category will feature any dessert entry prepared on site. Teams must turn in at least 6 individual pieces. Cooks can either use the regular 9”x9” turn-in box or a 12”x18” tray (ask for a sticker from the reps).

    • Red Chili — Red Chili is a stew with a red base that typically consists of ground meat and chili peppers, and often contains beans, tomatoes, and spices. Entries must be prepared on site using a wood/charcoal flame source. All teams will be provided a clear quart container. Garnish is prohibited. The Table Captain will stir each entry before presentation for appearance, and then each judge will pour a representative amount in a paper cup.

    • Poutine — Poutine is a dish of French fries and cheese curds topped with a hot brown gravy. Teams will be provided a 9”x9” turn-in box, or they can bring their own platter, not to exceed 12”x18'“. All entries must be prepared on-site over a wood/charcoal flame, and include at least 6 portions. Garnish is optional but the dish must be presented as it is meant to be eaten – all entries must be the same for all judges. Poutine can be topped with other edible foods.

  • TEAM CANCELLATION POLICY: Last-minute change of plans, work, wedding, etc. – NO REFUND and forfeiture of deposit. Death in family, emergency surgery, wreck, military deployment – FULL REFUND minus deposit. Any team that has paid and cannot attend can: 1) Rollover entry to another Campground BBQ contest or to next year; 2) Sell entry to another team and notify us who will take your place; or 3) IF we sell out all team spaces AND have a team wanting to get in, we’ll refund you after the new team has paid. Any entries rolled over to next year are still liable for a $150 deposit per contest weekend.

  • CODE OF CONDUCT POLICY: Campground BBQ provides an experience that should be safe and free from threatening and intimidating conduct, including aggressive behavior, bullying, or loud and obnoxious vocalizing. We have a ZERO TOLERANCE policy toward any team whose members exhibit violence or threats of violence of any form; those teams will be asked to leave immediately without refund and will not be invited to another Campground Series contest. Please respect our hosts and your fellow teams.

  • DEADLINES: Masters & Backyard contests generally have a deadline of 4-6 weeks prior, and 1-Meat contests and Ancillary categories have a 1-week deadline, but see the specific dates above. Any contests that do not hit their minimum team requirement by that date will be canceled and all fees refunded. Any contests canceled due to COVID restrictions will not be rescheduled and all fees will be refunded.

  • CAMPGROUND CUP: Both Masters and Backyard teams can compete in their own “Campground Cup” — the official championship of the Campground BBQ Series. This opportunity will be open to teams who compete in at least (5) Masters or (3) Backyard Campground BBQ Series KCBS contests. CLICK HERE FOR MORE INFO

  • PRIZE PURSE - MASTERS CONTESTS: The prize purse for each Masters contest starts at $2,500 with a 15-team minimum, and then increases for every 5 teams according to the following levels:

    • 15 teams = $2,500 (paid to 5th place per category) — $650 GC / $450 RGC / $90 1st

    • 20 teams = $3,000 (paid to 5th place per category) — $800 GC / $600 RGC / $100 1st

    • 25 teams = $4,000 (paid to 8th place per category) — $900 GC / $700 RGC / $120 1st

    • 30 teams = $5,000 (paid to 8th place per category) — $1,050 GC / $850 RGC / $140 1st

    • 35 teams = $6,000 (paid to 10th place per category) — $1,200 GC / $1,000 RGC / $250 #3 overall / $150 1st

    • 40 teams = $7,000 (paid to 10th place per category) — $1,300 GC / $1,100 RGC / $400 #3 overall / $180 1st

    • 45+ teams = $8,000 (paid to 12th place per category) — $1,500 GC / $1,200 RGC / $600 #3 overall / $180 1st

  • PRIZE PURSE - BACKYARD AND 1-MEAT CONTESTS: The prize purse for each Backyard and 1-Meat (Master of Chicken/Ribs) contest is as follows, with a 10-team minimum for Backyard and 8-team minimum for 1-Meat contests:

    • 1-MEAT: 8 teams = $600 (paid to 3rd place)

    • 10 teams = $800 (paid to 5th place per category)

    • 15 teams = $1,300 (paid to 8th place per category)

    • 20 teams = $1,800 (paid to 10th place per category)

    • 25+ teams = $2,600 (paid to 10th place per category)

TEAM APPLICATION

* REQUIRED FIELDS

Indicate below the 2026 contests in which you would like to compete. Teams do not have to apply and pay for all contests at once, but must re-apply later if they add contests. A nonrefundable $150 deposit per weekend or payment in full is REQUIRED to hold your space in any Masters or Backyard contest, payable in the Team Checkout. Some competitions are multi-day contests, with each day a separate championship. Teams also can compete in optional one-meat contests and ancillary categories for an additional fee.

CLICK ON EACH SPECIFIC CONTEST THAT YOU WANT TO ENTER BELOW; i.e. Master of Ribs, Masters, Backyard, etc.

2026 Dates Shown & Open for Applications

Once submitted, you should be directed to the "Team Checkout Page". At that point, choose from multiple options for each contest and add them to your Cart. Check that the Cart holds all the contest options you want before checking out. No space will be held for any contest without at least the $150 nonrefundable Weekend Deposit per contest weekend.