Enter The Cook-Off

Thank you for your interest in participating in the Big T Memorial BBQ Cookoff!

Enter Cook-off2019-08-16T14:27:38+00:00

BBQ Cook-Off Registration

This year’s Big T Memorial BBQ Cook-off is a Lone Star BBQ sanctioned event and will include Brisket, Pork Ribs, & Chicken categories. Trophies/Plaques will be offered for First, Second, and Third Place in each category and a special trophy will be offered for Best-Over-All Winner.

Entry Fee is $200 per team & allows you to enter any or all of the categories . Fee can be paid by mailing in an application and check/cashier’s check/money order to GCSNA, P.O. Box 1290, Fairfield, TX 75840; OR you can register and pay the day of the event. Register online before September 1st to be registered in a drawing.

Register Online
Print Registration Form
Print Kids Registration Form
Attention Cookers
  • First Come, First Serve
  • Travel Trailer hookups available
  • Several 50 amp services available
  • Water and electricity spots available
Facility Photos

Cook-Off Entry


    $25 Entry – Winner takes 80% of the pot
    $25 Entry – Winner takes 80% of the pot
    Entry Fee is $200 per team & allows you to enter any or all of the categories listed above.
  • $0.00

Additional information

Cook’s Choice Calcutta

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BBQ Cook-Off Rules

All meats will be cooked on site. The preparation and completion of any and all meats and sauces in competition is within the confines of the cook-off site and during the time limits designated by the promoter.

Cooks are to prepare and cook in as sanitary manner as possible. Cooking conditions are subject to inspection by the judging committee. Infractions identified by the judging committee shall be immediately corrected or the cook will be subject to disqualification.

The promoter will be responsible to address the type of types of pits allowed at the cook-off.

    –PIT – Any commercial or homemade, trailered or untrailered, pit or smoker normally used for competitive barbeque. A BBQ pit may include gas or electricity for starting the combustion of wood or wood products by NOT to complete cooking.

    –BYC (Backyard Cooker) – Any cooking device by design or nature that is inherently portable and by design is intended for recreational cooking.

Cook-off Promoters shall advise contestants in advance of applicable meat categories and/or cuts of meats and/or types of cookers.

The following categories are recommended

    –Beef Brisket

    –Pork Spare Ribs

    –Chicken – one half (1/2) full jointed domestic chicken that includes a breast, wing, thigh and drumstick. (No Cornish Game Hens)

GCSNA requires that the secret, double number system be used. The system requires that two tickets bearing the same number be utilized, one firmly attached to the top of the judging tray in a manner which hides the number and the other ticket easily removed by the cook for retention after signing. Winning numbers will not be revealed until time to announce each place in each category. At the time the secret numbers attached to the tray/cup will be removed and announced.

GCSNA recommends the use of a Styrofoam tray with hinged lid and without dividers to the best readily available judging container which is approximately 8 inches square on the bottom half (i.e. Dart 95HTI). A single sheet of aluminum foil should be supplied in each tray (i.e. Reynolds 810 foil sheets 9”x 10”). All judging containers shall be clean and free of any marking. Marked containers may be disqualified at the Head Judge’s discretion. Cooks are responsible for insuring that the containers they receive remain clean and undamaged.

GCSNA requires that the head Judge advise all cooks of the exact quantities and cuts of meat that will be placed in the judging trays. This will normally be accomplished at the cook’s meeting. The Head Judge or designated representative will inspect all trays at the time of turn-in in order to assure compliance with the turn-in criteria.

**All garnishes and condiments are prohibited, as they do not reflect the true quality of the cooked meat. Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids cannot be added after the meat is placed in the judging tray. NO PUDDLING IN TRAY.

Recommended amounts are as follows:

    –Brisket: seven (7) full slices approximately ¼” to 3/8” thick

    –Pork Spare Ribs: seven (7) individual cut ribs (bone in)

    –Chicken: ½ fully jointed chicken (to include breast, wing, thigh & drumstick) NO CORNISH GAME HENS

If an event has 60 + teams, it is recommended that 2 – ½ chickens be submitted for judging and that brisket and rib quantities will be adjusted accordingly.

Turn in times for each category shall be pre-set. Once this time is set and/or announced, no changes will be made. A turn-in window of ten (10) minutes before and after the set turn-in time will be recognized. Judging trays received after that time will not be accepted for judging.

Cook’s Choice judging—7:00 p.m.

10:30 a.m.–beans
12:00 p.m.–chicken
1:30 p.m.–ribs
3:00 p.m.–brisket
5:00 p.m –announce winners

GCSNA recommends that a minimum of five (5) judges per table be utilized ruing the initial judging. Subsequent levels of judging should utilize a minimum of seven (7) or a maximum of nine (9) judges per table. HEAD COOKS ARE PROHIBITED TO PARTICIPATE AS A JUDGE.

Judges will assign a score from 1 to 10 for each tray sampled. A maximum of twenty (20) trays or containers should be assigned to each judging table. Judges should not be required to sample and judge in excess of this number during any event. It is recommended that a predetermined number of top results from each preliminary judging table be sent on to the subsequent levels of judging.

Beans Competition Rules

  • $25 entry fee
  • winner takes 80% of the pot
  1. All beans must be prepared FROM SCRATCH using dried beans.
  2. All beans must be turned in at 10:30 am on Saturday morning at the place designated during the cooks meeting.
  3. Turn in cups will be provided to all contestants. Judging will be done using a double ticket system (one ticket on cup, head cook keeps the other ticket). Cups must be kept clean and must not be marked in any way.
  4. The beans competition is a Lone Star BBQ sanctioned event this year.
  5. There can be nothing larger than a bean in the turn-in cups. You can use whatever you like to flavor your beans during the cooking process, but any pieces of meat and/or veggies that are larger than a bean are not allowed in turn-in cups.
  6. Please remember that each team/camp is responsible for cooking/serving food in as sanitary a manner as possible. Golden Circle board members and judges reserve the right to shut down a camp when food safety is an issue.

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Kids Cookoff Rules

  • Saturday September 14 at the WL Moody Reunion Fairgrounds
  • Check-in and set-up will be 9:00am-10:45am
  • Please pre-register on the website or by mailing in the entry form 
  • $20 per entry (individual or team of two)
  • Cooking starts at 11:00am
  • Food must be ready for the judges by 1:00pm
  • ALL CONTESTANTS WILL BE PROVIDED PORK CHOPS, 18”CHARCOAL GRILLS, AND CHARCOAL FOR THE CONTEST. You may prepare your pork chops in any manner you like, but the pork chops must be the main ingredient. All entries must be prepared on the charcoal grills provided. You are allowed to use the pork chops in any way you like (intact, stuffed, chopped, smothered, ect.), but most importantly, we encourage you to be creative!
  • Please register by Thursday September 5 to be guaranteed a grill and meat! You may register in advance and pay your entry fee on arrival (we will be able to accept cash and cards at registration), or do it all at one time. Ways to register: 
      • Online at bigtmemorial.com 
      • Email [email protected] for a registration form
      • Print the form online and mail it to PO Box 1290 Fairfield, TX 75840. 
      • Give the form to any board member
  1. Kids must be in the age range of 6-18 years old and MUST be able to cook INDEPENDENTLY. 
  2. There will be two categories divided by age groups: 6-12 year olds, and 13-18 year olds . Kids may enter as an individual or as a team of 2 only.  Age ranges for teams must be within the same age groups. 
  3. Each entry in both age groups MUST have an adult (over 18) mentor on site for the ENTIRE cooking time.
  4. For 6-12 year olds: Mentors may assist contestants when safety is an issue, ie: please help your children if knife safety is an issue. You may also light grills, etc. Please keep assistance to a minimum. Mentors are allowed to give verbal instructions.
  5. For 13-18 year olds: Mentors may help start fires if needed, but may not assist in the actual cooking process. Mentors are allowed to give verbal instructions. 
  6. All pork chop entries must be prepared completely on site and from a raw state within the two hour cooking time frame. Contestants will be provided with enough pork chops for a minimum of 6 servings to prepare for the judges. Any extra ingredients and/or spices are the responsibility of the contestant. Store bought or pre-made buns/bread/tortillas/etc will be allowed as the only exception to the “cooking from a raw state” rule. If you choose to use them, you may bring them in. Adding any pre-cooked or pre-marinated meat/meat alternatives/veggies to entries will not be allowed. 
  7. Contestants that pre-register before Thursday, September 5, 2019 will be provided a charcoal grill to prepare their entry, and these grills will be theirs to take home!!  Any utensils, or extras they would like to use, ie. tables, canopy tents, etc. for their cook site, must be provided by each contestant. Contestants may use an established cooksite of one of the BBQ cook-off contestants if one is available to them. We will need to know in your entry paperwork and when you check in if you need to set up at an established cook site. 
  8. All entries will be provided a designated space, approximately measured 10’X10’. If you need a larger space, please specify that in your entry paperwork and we will do our best to accommodate your request. 
  9. Be prepared to have a minimum of 6 servings ready for judging. It is perfectly acceptable to tell anyone wanting to taste your food that you only have enough for the judges. Some  judges will walk around during cooking to talk to the contestants and to see how they are preparing their food. DO NOT serve any samples to the crowd from your judges tray, and only serve samples if you have extra food.
  10. Judges will score each entry based on creativity, appearance, and taste. 
  11. Cook sites MUST be kept clean and free of trash. Please come prepared with a receptacle (bags and/or a small trash can, etc) for your cook site’s trash. There will be larger trash cans and dumpsters on site. Contestants must also take precautions to prepare food in as sanitary a manner as possible. Judges and board members reserve the right to shut down a cook site if unsanitary conditions threaten the safety of the food being prepared.

We will do our best to accommodate children with special needs wishing to enter the competition, and extra supportive help will be allowed if needed. Please contact Shannon Margraves by email at [email protected] with any special questions and/or requests. 

We’re very excited to bring this event back to the Big T Memorial Cook-Off this year! Please come out and join us for a day of fun and creativity! We want all the kids entering to come out and have fun above all else. We hope this event sparks some creativity in our area youth, and we hope they will discover new skills they can use to do amazing things in the future! Grab your aprons and lets get cooking!

Cook’s Choice Rules

  • $25 entry fee
  • Winner takes 80% of the pot 
  1. The Cook’s Choice Competition will take place Friday night, with the food needing to be ready to be judged by 7:30 pm. 
  2. All food must be prepared FROM SCRATCH on site. 
  3. Anything goes! Be creative! 
  4. Judging will be done by a panel of judges. 
  5. Food will be turned in at the place designated during the cook’s meeting. 
  6. Judging will be based on appearance, creativity, and taste. 
  7. Please remember that each team/camp is responsible for cooking/serving food in as sanitary a manner as possible. Golden Circle board members and judges reserve the right to shut down a camp when food safety is an issue. 

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