|
- Home
- Events Calendar
- BBQ Cookoff
Join us for the 2nd Annual OU Club of Houston BBQ Cookoff!
Date and Time: Saturday, January 31, 2026 at 12:00pm Location: Bungalow Heights Registration: HERE. Early Bird pricing for taste testers available! PARTICIPATION OPTIONS Be a TASTE TESTER Taste Testers can join the cook-off and try all offerings! No qualifications required - just bring an empty stomach and your taste buds. Please complete registration for your ticket! OR Be a FLAME MASTER Flame Masters can sign up as an individual or team using the registration link here! We will follow up all registrations by email to get the following: Team name, team member names, and categories you want to compete in. EVENT DETAILS We’re thrilled to host this event, where our BBQ teams will compete for the title of best BBQ in Houston, alongside OU celebrity guest judges and a curated lineup of vendors offering everything from OU merch to teas and desserts. With a live band, plenty of drinks, and an incredible crowd, it’s all coming together for a truly unforgettable day. Bungalow will offer $5 valet for all attendees, making arrival seamless and stress-free. While we’re keeping an eye on the forecast, we’re fully prepared with heaters to ensure everyone stays comfortable, and we’re optimistic the sunshine will stick around to set the perfect tone! |
|
- Categories: Brisket, pork shoulder, chicken, and appetizer/dessert. Teams must pick at least three categories to compete and supply enough meat to feed at least 40 people.
- Meat Inspection: All meat must be raw at the start of the competition. An official will inspect all meat to ensure it is raw. You are allowed to pre-season your competition meats.
- Cooking Methods: Only wood, wood pellets, and charcoal.
- Safety: Every team is required to have a fire extinguisher.
- Preparation: Meat must be presented in a provided container with optional garnish (only parsley, lettuce, or kale).
- Judging Criteria: Meat will be judged on appearance, taste, and tenderness/texture. Each element is scored out of 10 points, with 30 points being a perfect score.
- Judging Process: Blind judging; judges will not know whose BBQ they are tasting. Scores from multiple judges are combined to determine winners.
- Food Safety: Teams must adhere to food safety regulations, including maintaining proper temperatures for storing and cooking meat.
- Cleanliness and Conduct: Teams must maintain a clean cooking area, clean their cooking area post cook, and exhibit good sportsmanship including following all instructions from the establishments and event management.
- Disqualification: Not adhering to turn-in times or unsportsmanlike behavior (Horns Down will not be a penalty).
- Awards: Awards will be presented to the team with the most cumulative points in each of the brisket, pulled pork, chicken, and appetizer/dessert categories (4 winners).
SCHEDULE for FLAME MASTERS
Friday, January 30th
- 10:00pm: Set up begins
Saturday, January 31st
Turn in times:
- 11:45am: Chicken and appetizers
- 12:00am: Pork Shoulder
- 12:15pm: Brisket
- 2:00pm: Awards
- 5:00pm: Event ends