2017 Texas State Championship Fiddlers’ Frolics Barbecue Contest
P.O. Box 46
Hallettsville, Texas 77964
(361) 798-2311 or (361) 798-9105
Fax (361) 798-4748
FIDDLERS’ FROLICS BARBECUE & SAUSAGE COOK-OFF RULES
***(These rules apply to both Saturday and Sunday Cook-Offs)***
Sausage Cook-Off Rules
Sausage can be any type of meat. Sausage may be cooked as per cooker’s preference. Sausage brought in for judging must be whole and at least 10” in length.
Barbecue Cook-Off Rules
Contestants must cook meat on the day of the contest. A contestant may cook in all categories but only one cut of meat to be judged in each category. (Contestants are not allowed to share cooking equipment but can cook all categories on the same pit.)
Please note that containers will be distributed differently this year. In order to get your containers; a representative from your team must be present at the Cook’s Meeting. (Entrant’s fees must be paid before this meeting.) The Cook’s Meeting will be held under the pavilion on Saturday @ 10am and on Sunday @ 10am. Entries will be presented to judges in these containers.
The entry may be wrapped in foil if the contestant so desires. A ½ of CHICKEN. 8-10 RIBS must be sliced individually. ½ -1 pound of BRISKET sliced approximately ¼” thick. JACKPOT Grilled Beef Steak must be sliced approximately ½” thick. No garnishes or sauces allowed on the meat, this includes such items as onions, bacon, jalapeno peppers, vegetables, etc. MEAT ONLY! Seasoning and marinating of meat must be done on the grounds only. The committee chairman may make meat and pit inspection on the day of the cook-off at any time.
Trophies will be given to the top four places in each category. A large marine cooler will be given to the overall champion. Smaller coolers will be given away to the top 10 places in each category. There will be (4) Showmanship Awards given away, (2) for the team with the “Best Act” and (2) for the team with the “Best Pit Area”. To determine the overall champion award, a point system will be used. To be eligible a team must enter all meat categories on Sunday (sauce is an option). First place in each meat category will receive 10 points, Second place 9 points, etc. First place sauce will receive 5 points, Second 4 ½ etc. In case of a tie, the team placing highest in the brisket category will win.
Vehicles are not allowed to park in the cook-off area, except for loading and unloading supplies (no more than (1) vehicle per team when loading or unloading). Each team is responsible in making sure that there are no vehicles in front of their cooking area. No open fires. All fires must have a barricade of some sort for safety reasons. No electric or gas fires allowed. Fires must be wood or of wood substance. No dogs are allowed in the cook-off area. Fiddler’s Frolics will not be responsible for theft, damage or injury sustained during the cook-off. Cooking areas will be designated for each team. Entry fee must be paid in full before area can be reserved. You can keep your same cooking area if you submit entry with payment on or before the Monday before the Cook-off weekend. A space will be assigned to each team. There is no electricity provided, generators are allowed. One apron will be given to each team participating in Sunday’s cook-off.
The Committee Chairman reserves the right to make additional regulations as situations warrant. Decisions of the Committee Chairman and Judges are final. Anyone violating cook-off rules may be disqualified. Your team must participate with a $100 minimum entry fee to have a cooking area. If you enter with less than $100, you may participate with another team to make up the minimum. Each team needs to be able to provide a judge on Saturday and Sunday. No amplified music allowed. Radios, etc. allowed.Thanks and good luck to all!
COOK-OFF ENTRY FORM – PLEASE TURN IN YOUR CATEGORIES AT THESE TIMES
Times are subject to change
SATURDAY COOK-OFF April 22, 2017
Best Tasting Sausage Cook-Off $ 30.00 3:00 p.m.
Jackpot Pinto Beans $ 30.00 3:10 p.m.
Jackpot Grilled Beef Steak $ 30.00 4:20 p.m.
Jackpot Gumbo $30.00 4:30 p.m.
SUNDAY COOK-OFF – April 23, 2017
1 / 2 Chicken $ 30.00 1:00 p.m.
Pork Ribs $ 30.00 1:10 p.m.
Brisket $ 30.00 2:20 p.m.
Sauce $ 30.00 2:30 p.m.
Showmanship Judging at 10:30 a.m. – 11:30 a.m.
Prizes awarded to the 1st, 2nd 3rd and 4th place winners of each event plus overall champion.
SATURDAY COOK-OFF SUNDAY COOK-OFF
Sausage $ 30.00 ___ ½ of Chicken $ 30.00
Beans $ 30.00 ___ Pork Ribs $ 30.00
Steak $ 30.00 ___ Brisket $ 30.00
Gumbo $ 30.00 ___Sauce $ 30.00
Showmanship (No Fee)
Please mail to:
Fiddlers Frolics Barbecue Cook-off
P.O. Box 46
Hallettsville, Texas 77964
Barbecue Food Sampling
Sampling for tokens is on a volunteer basis by any team wishing to participate.
Tokens will be sold in lots of 5 tokens for $10. Each token will be good for 1 sample. Sample size is to be
determined by teams participating in sampling program.
FIDDLERS FROLICS will reimburse teams participating $1.20 for each token turned in (60% of cost).
FIDDLERS FROLCS will retain .80 cents of each token.
Sampling customers will get 1 voting ballot for each $10 worth of tokens purchased to vote for the team of their choice “BEST TASTING/FRIENDLIEST TEAM” a combination vote. Three plaques will be awarded Sunday – 1st, 2nd, and 3rd places.
Each team participating will be given plastic forks, small paper bowls and a roll of paper towels at no charge.
This should bring more people into your cooking area making for a very friendly interaction between barbecue teams and guests.
Return tokens to where tokens were purchased either Saturday or Sunday by 4:00 p.m.
No tokens will be reimbursed after 4:00 pm on Sunday.
No matter how late you show up you are guaranteed a Bar B Q spot.