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Annual BBQ Cookoff
Every year OU Club of Houston hosts a BBQ Cookoff at the beginning of the year!
Anyone can sign up to be a BBQ team, also known as Flame Masters, to compete for BBQ bragging rights or just be a Taste Tester and rank and rate the various BBQ teams participating. The event is usually packed with local vendors, drinks, desserts, and plenty of OU spirit!
2026 BBQ Event
We hosted 2026 Annual BBQ Event at Bungalow Heights on January 31, 2026. Check back at the end of 2026 to learn where that year's BBQ Cookoff will be held, date, and time. We hope to see you out there!
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. 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
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.
- 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).
TYPICAL SCHEDULE for FLAME MASTERS
Friday night
- 10:00pm: Set up begins
Saturday night
Turn in times:
- 11:45am: Chicken and appetizers
- 12:00am: Pork Shoulder
- 12:15pm: Brisket
- 2:00pm: Awards
- 5:00pm: Event ends