BBQ Contest

Phone (361) 798-2311 or  Email –


Overall Rules


Entry fee must be paid in full to reserve your site for upcoming year. Payment in Full by Monday is deadline

  • No tampering with any electrical boxes on cooking location or on the RV grounds or risk disqualification.
  • Vehicles are not allowed to park in the cook off area, except for loading and unloading supplies.
  • No open fires AND fire extinguishers are required for all cooking teams on site.
  • No dogs are allowed in cooking area.
  • During wet conditions your pits will be taken to your location for you.
  • Check in before at the KC Annex (BBQ Headquarters) before you move in your site.
  • No Removal of Pits until 4:00pm Sunday – Spotters Need to be in Front and Back of Exit Vehicle
  • Knights of Columbus Council 2433 or the Fiddlers Frolics will not be held responsible for theft, damage, or injury during the cook-off.


Bar-B-Que 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.)

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.  

Jackpot Pinto Beans and Gumbo must be cooked on site. No electric cookers are allowed in these categories. No canned beans or gumbo will be allowed. All contents of the judging sample must be edible and not living. Beans, sauce and/or gumbo can be cooked over gas heating burners or over open fire. Bean ingredients may not contain anything larger than a bean.

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. SAUSAGE contestants must cook meat on the day of the contest. 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.


Trophies will be given to the top four places in each category. Prizes will be given to the overall champion as well as 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.

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 $140 minimum entry fee to have a cooking area. If you enter with less than $140, 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. Thanks and good luck to all!


Link to 2020 BBQ Cook Off Entry Form


YEAR 2020

Times are subject to change

 SATURDAY COOK-OFF April 25, 2020

       Best Tasting Sausage Cook-Off – 3:00 p.m.                                      $35.00
       Jackpot Pinto Beans – 3:10 p.m.                                                         $30.00
       Jackpot Grilled Beef Steak – 4:20 p.m.                                               $30.00
       Jackpot Gumbo – 4:30 p.m.                                                                 $30.00

SUNDAY COOK-OFF – April 26, 2020

       1 / 2 Chicken – 12:30 p.m.                                                                    $35.00
       Pork Ribs – 12:40 p.m.                                                                         $35.00
      Brisket – 2:00 p.m.                                                                                 $35.00             
       Sauce 2:10 p.m.                                                                                    $35.00
       Showmanship Judging – 10:30 a.m. thru 11:30 a.m.                         FREE


People’s Choice Tasting Tokens

___Saturday Event                                            $60% Sales Returned to Cook Captain
___Sunday Event                                              $60% Sales Returned to Cook Captain


Prizes awarded to the 1st, 2nd, 3rd and 4th place winners of each event plus overall champion.




____  New Team                                                                                         BBQ Site #___________

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Team Captain                                                                                                                                                 


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E-Mail Address                                                                                                                                             

Total Amount Enclosed_                                             


Please check the entries that you wish to participate in. Enter at least one category on Saturday and one on Sunday and receive two free tickets to the Friday Night Cajun Show. Enter all categories on both days and receive 5 tickets to the Friday show. Entry must be made on or before the Monday (April 20nd at 5pm) before the Cook-off weekend to retain your last year’s spot.


Please mail to:                                                                    Make Checks Payable to:

Fiddlers Frolics Barbecue Cook-off                                        TSC Fiddler’s Frolics
P.O. Box 46
Hallettsville, Texas 77964