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 Open Jackpot Bar-B-Que Cook-Off

Download Rules & Application

Fayette County Area Go Texan, Inc.
Open Jackpot
JULY 31st, AUG 1ST & 2ND, 2014


1. Contestants must cook a minimum of 1 brisket or 1 slab of pork ribs to participate in the BBQ Cook-off----Maximum of 3 briskets and 3 slabs of pork.

2. The category to judged, is Beef Brisket and Pork Ribs.

3. Contestants may check in beginning at 4:00 p.m. till 10:00 p.m. Friday August 1st and 7:00 a.m. to 8:00 a.m. August 2nd. At check- in, meat must be raw, thawed, and unseasoned. Cooking cannot begin until the meat has been tagged. It is the responsibility of the Head Cook to make sure the meat is inspected and tagged at the Tagging Station that is provided. Any untagged meat will be disqualified.

4. Entries are due at check-in.

5. All cooking teams must be in place by 9:00 a.m., Saturday August 2nd. To qualify for In County Beef Team, the Chief Cook must be from Fayette County.

6. Chief Cooks Meeting will be at 8:30 a.m. Saturday.

7. A 20 x 40 foot area will be available for each team. Placing of teams on the grounds will begin Thursday, July 31st after 6:00 p.m. A committeeman will designate your location. Only one vehicle per team if space allows on west side of creek. Teams are not allowed to have ATVs or 4 wheel carts unless a Schulenburg Director or a Go Texan Committeeman. Due to limited Space only One Travel Trailer will be allowed per BBQ Team.

8. Contestants must supply all needed equipment and supplies. Contestants must not share cooking equipment. Each space with an entry must have a separate Pit and Chief Cook. Under no circumstances will one person be allowed to monitor the cooking on several pits. Violations will result in disqualification.

9. The Fayette County Go Texan Committee will not be responsible for theft or damage to equipment.

10. Fires must be wood or wood substance. No electric or gas fires will be allowed. Holes or dug pits are NOT permitted.

11. The Chief Cook will be held responsible for the conduct of his guests. Excessive use of alcoholic beverages will be grounds for disqualification.
12. Beef and Pork Entries are
$35.00 PER TEAM ENTRY. Electrical fee $25.00 (only if using).

13. Trophies will be awarded to the 1st and 2nd Place Fayette County Team and Out of County in Beef Division. Trophies will be awarded to the 1st and 2nd Place Pork Division. A Best Pit Team Trophy will be awarded and also an Overall Beef Trophy will be awarded.

14. The highest scoring Fayette County Team in the Brisket Division will represent Fayette County in the Houston Livestock Show and Rodeo World Championship Barbeque Contest. Insurance and entry fee will be paid by the Fayette County Go Texan Committee

15. Prize Money will be 50% of Pork and Beef Entries. Divisions: In County Beef Brisket, Out of Count Beef Brisket, Pork Ribs.

     1 to 10 Teams        1 place         50% of entry fees
     11 to 20 Teams      2 places       30% and 20% of entry fees
     21 teams and up    3 places       25%, 15% and 10% entry fees

16. Contest committeemen reserve the right to make additional regulations as situations warrant. Decision of the committee chairman and judges are final

17. No garnishes or sauces will be allowed. No Babyback ribs will be allowed. Only St. Louis & Spare Ribs will be allowed to qualify.

Pork Ribs Judging Saturday Turn In Time-2pm-2:20pm Judging - 2:30 p.m.
Brisket Judging - Saturday Turn In Time 3:30 3:50 p.m. Judging 4 p.m.

18. DJs or Live Bands will not be allowed in the cook-off area. Music played will be in LOW moderation. Music will be discontinued after midnight on Friday and after 1:00 a.m. on Saturday. Violations of the above rules will result in disqualification.

19. If you have cooked in the BBQ Cook-off before and would like to have the same spot, please let us know on the entry form.

For further information please contact the following committeemen

     Chris Masek                     David Urban
     P O Box 622                     P O Box 217
     Flatonia, Texas 78941        Flatonia, Texas 78941
     361-772-2694                    361-772-6407


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