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BBQ Cook Off and Rib Competition

July 11, 2009 | Sam Houston Race Park

RIB CONTEST RULES

 1. All cooking teams consist of one (1) head cook and as many assistants as the chief cook decides, with a maximum of six (6) people on each team. Each team provides their own meat to be cooked, cooking device, and all equipment necessary for cooking, worktable, chairs, tent or canopy. All seasoning and cooking of meat is done within the confines of the teams’ designated cooking space. All meat must start out raw and uncooked.

​2. Meat may consist of any type of rib meat such as: Baby back ribs, loin back ribs, country style ribs, pork, beef, buffalo, etc. Please use only one type of rib per entry. Please follow all food and health safety guidelines in the handling, storing and cooking of the meat.

​3. Each contestant must submit at least 10 separate portions of meat in the provided container. One portion may consist of one rib bone. The 10 portions that are turned in have to be cut into individual portions (For example, not just one hunk of ribs containing 10 bones).

4. Entries are scored in areas of APPEARANCE, TENDERNESS/TEXTURE, and TASTE. The scoring system for “Taste” is a scale of 1 to 10, with 10 being the highest. The scoring system for “Appearance” and “Texture/Tenderness” is scale of 1 to 5, with 5 being the highest. Scoring is based on total points earned, not an average.  In the event of a tie, the lowest score is dropped to determine a winner. If that process doesn’t produce a winning team, the highest score in the “Taste” category determines the winner.

​5. No side sauce containers are permitted in the meat containers. Meats may be presented with or without sauce on it as the team wishes. Remember, this is a meat contest not a sauce contest so don't apply sauce so thick that you can't taste the meat. Too much sauce could affect your overall score. Garnish is limited to sliced, shredded or whole leaves of fresh green lettuce and/or common curly leaf parsley. Garnish is for presentation only and is not considered in the scoring.

​6. Contestants may also submit entries for “Best Sausage” and “Best Beans.” There will be one (1) winner for each category. Sausage turned in for judging must be whole and at least one ring or 10” section.  Beans may be any type or preparation and both categories will be based on “Taste” alone.

​7. Ruling of the head judge on all maters is final. No contestants allowed in the judging area during judging.

8. Teams will be allowed to sell BBQ plates to the general public throughout the day, beginning at 11:30 a.m., for price range of $10-$15 per plate.  You may determine what items best fit this price range and also offer additional sides, etc. at additional pricing.  All prices must be clearly marked and displayed throughout the event so it is clear to the public what is available for sale.

BBQ Cookoff Entry Form

Tentative Schedule*

9:00 a.m.         ​​Set up
11:00 a.m.       ​Prep Time
11:30 a.m.       ​Cooks’ meeting/Cooking Starts
4:00 ​​p.m.         Entries for judging due
4:15 p.m.​         Judging 
5:30 p.m.        ​Winners announced and prizes awarded
 ​​            ​​           Teams continue selling plates to the general public 
6:30 p.m.         Concert gates open
7:00 p.m.         Clean up 

*All times are approximate and subject to change without prior notification the day of the event.