BBQ Contest

2019 Texas State Championship Fiddlers’ Frolics Barbecue Contest
P.O. Box 46   Hallettsville, Texas 77964
(361) 798-2311 or email





In order to protect the Great Future of the Fiddler’s Frolics Championship and BBQ Cookoff, we have decided to cancel the Margarita Contest for 2019.  We made this difficult decision in order to protect our TABC License and our updated Liability Insurance policy so we would at NO time jeopardize the fundraising and charitable giving that the entire Columbus Club and Knights of Columbus conducts every year.  We are no longer able to allow patrons to bring in alcohol or glass bottles onto the grounds or buildings. 

We will process the registration fees this year, and you will have two options for the money.  You can either transfer the entry of the margarita contest into another event or the money will be refunded to you Saturday of the contest.  We apologize for any and all inconveniences that this may cause you at this time.  We thank you for your continued support of a great event, and we look forward to a great weekend full of fun and fellowship. 

See you next week.

Overall Rules


• Entry fee must be paid in full to reserve your site for upcoming year. Payment in Full by Monday before event will guarantee
• 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.
• Knights of Columbus Council 2433 or the Fiddlers Frolics will not be held responsible for theft, damage, or injury during the cook-off.


Margarita Rules

Contestants must be registered in the BBQ Cook Off as a Team to participate. Contestants must be 21 years old to participate and ID will be checked at cook’s meeting at 615pm. One 12 ounce cup will be provided for entry. Ingredients may not be pre mixed and must be made on site. Any edible ingredients may be used and all garnishes must be contained in the drink (lime/lime juice). Ritas will be judged on flavor, alcohol content, aroma, and overall impression.

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 2019 Registration Form BBQ


YEAR 2019


Times are subject to change


_____  Jackpot Margarita – 7:00 p.m. (Cook Mtg @ 6:15pm)  —  $30.00

SATURDAY COOK-OFF April 27, 2019

_____  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 28, 2019

_____  1 / 2 Chicken – 1:00 p.m.   — $35.00
_____  Pork Ribs – 1:10 p.m. — $35.00
_____  Brisket – 2:20 p.m.   — $35.00
_____  Sauce 2:30 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 (check here if first time)                    Site #_____________

Team Name _________________________________________________
Team Captain ________________________________________________
Address ____________________________________________________
City __________________________________ State ______  Zip _______
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 22nd at 6pm) before the Cook-off weekend to retain your last year’s spot.


Please mail to:                                                               
Fiddlers Frolics Barbecue Cook-off                               
P.O. Box 46
Hallettsville, Texas 77964

Make Checks Payable to:
TSC Fiddler’s Frolics