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Bar-B-Que Cook-Off Contest

Chairman - Terry Droege 281-331-3172
Pat Burford 281-850-1577


Contest Rules

  1. Entries for the Bar-B-Que Cook-Off may be obtained either by calling or visiting TDEC, 911 S. Gordon, Alvin. (281-331-3172) or on the internet at www.AlvinRotary.org.

  2. All cook-off teams will receive 5 wristbands. Wristbands designate those individuals who belong to your cook-off team. At 12:00 AM each day of the event, all persons not wearing a wristband are required to leave the cook-off area.

  3. Contestants for the Bar-B-Que Cook-Off will be those persons who have submitted the entry form, with a $100.00 entry fee, agreed to donate one cooked brisket to the Alvin Rotary Club to be sold at auction, and been approved as having satisfactorily met the Rules and Regulations governing the contest.

  4. Date and time of application receipt to Terry Droege or Pat Burford will be the basis for participants picking the location of cook-off space. Teams will be accepted on a first come, first serve basis. (Contestants must be 18 years of age or older).

  5. Any special entertainment (i.e. bands, promotions, skits, shows, demonstrations, contests, etc.) must be fully described in writing and submitted with application for approval by Rotary's Contest Committee. We ask that no other bands or loud music play while the Street Dance is going on.

  6. Teams are asked to provide food for people visiting their booths on Friday, April 4th and Saturday, April 5th.

  7. Each contestant will be assigned a 30' wide by 30' deep cooking site.

  8. Contestants must supply ALL needed equipment and supplies. The Rotary Club furnishes the cooking site and water only. If you require electricity, you must provide your own generator.

  9. All contestants must check in and set up between 7:30 a.m. on Thursday April 3rd and 7:30 a.m. Friday April 4th. No contestants will be allowed to enter the contest area before 7:30 a.m. Thursday April 3rd. Spaces will be assigned on a first-come, first-served basis.

  10. All meat must be raw and uncooked when tagged. Prior preparation, such as marinating and seasoning, is NOT permitted.

  11. No condiment, red sauce, foil or garnishment permitted on or in judging container.

  12. All food items will be judged on the ten point grading system which will be explained during contest meeting.

  13. Brisket: At 5:00 p.m. Friday April 4th, two (2) contest briskets will be tagged by the Chief Cook in the presence of the assigned committee person in the heavy part of the meat so that the tag does not come out throughout the contest. Tag numbers will be recorded and the Chief Cook will verify and sign the forms. Contestants may start cooking after the brisket is tagged.

  14. Judging times are posted at the beginning of this document. Contestants will be responsible for appointing a person to deliver the entries to the designated area for judging. Items required for judging: Pork ribs - 2 slabs cut up, Chicken - 2 cut up (need white & dark meat samples for 10 judges); Brisket - 15 slices for judging plus 1 donated brisket. ( team mark must be on donated brisket); Fajitas - 15 slices; Beans- 1 cup.

  15. Only judging meat is to be placed in the judging container. The brisket to be judged must be cut off the tagged meat and placed in the container in the presence of the ASSIGNED COMMITTEE PERSON.

  16. Teams cannot sell any Bar-B-Que and no to-go plates will be allowed.

  17. Fires must be charcoal, wood or wood substance. Electric or gas fires will be allowed for optional categories in which foods need to be cooked in this manner. Contestants must take all precautions necessary to prevent fire hazards. All fires must be contained in a suitable manner. Contestants may be disqualified if precautionary measures are not followed or unsafe conditions exist. Teams must carry a working fire extinguisher.

  18. Holes or dug pits are not permitted. Any equipment or devices that may damage the surface area of the contest site in any way are prohibited.

  19. The Chief Cook will be held responsible for the conduct of his team and guests. Excessive use of alcoholic beverages and / or unacceptable conduct will be grounds of disqualification and forfeiture of awards.
  20. Alvin Rotary Club WILL NOT be responsible for theft or damage.

  21. Props, trailers, motor homes, vehicles, tent coverings, or any other part of the contestants' equipment MUST NOT EXCEED the boundaries of the assigned cooking space unless approved by the Bar-B-Que Committee Chairman. (Terry Droege or Pat Burford)

  22. Contestants may drive two vehicles into the contest area for set up purposes only. After setup, all vehicles must be moved to the contestant parking area. The use of RVs and/or tents is permitted as long as they are contained within the team's cook-off site. Teams are not allowed to have any ATVs (3-wheelers, 4-wheelers, Gartors, etc.) in the park at any time.

  23. It is the responsibility of the contestants to see that their respective areas are kept clean at all times, and that the cooking sites are cleaned and policed following the Bar-B-Que Cook-Off contest. Any space left in disarray or with loose or unbounded trash or garbage will disqualify the contestant from further participation and forfeiture of awards. Area should look the same or better when you leave as when you arrived.

  24. Trash receptacles will be placed throughout the contest area for each contestant to use. Under no circumstances would the contestant have a receptacle within their assigned area or for private use.

  25. Judges will be chosen by the Rotary Club's Cook-Off Committee.

  26. Each team must supply judges if needed.

  27. Decisions of the Rotary Club's Cook-Off Committee Chairman and the judges will be final. Interpretation of these rules will be at the sole discretion of the Rotary Club Cook-Off Committee.

  28. All Cook-Off areas must be cleaned and vacated by afternoon on Sunday, April 6th. As a courtesy to other teams, please don't disassemble and leave before all entries have been judged and the awards have been presented.

  29. Prizes
Brisket:
  • 1st Place - $300 and Trophy
  • 2nd Place - $200 and Trophy
  • 3rd Place - $150 and Trophy

Pork Ribs
  • 1st Place - Trophy
  • 2nd Place - Trophy
  • 3rd Place - Trophy

Chicken
  • 1st Place - Trophy
  • 2nd Place - Trophy
  • 3rd Place - Trophy

Beans
  • 1st Place-Trophy
  • 2nd Place-Trophy
  • 3rd Place-Trophy

Fajita Jackpot

Feast
  • 1st Place-Trophy

Other prizes:
  • Best Set Up - Trophy
  • Hospitality

Decisions of the committee Chairman and judges are final. Alvin Rotary Club will not be responsible for loss, damage or injury that might occur pertaining to this contest.