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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 from admin@ouclubofhouston.org to get the following: Team Name (Optional), and Categories you want to compete in. | INSERT GRAPHIC HERE |
- 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:
- 11:00am: Chicken and appetizers
- 11:30am: Pork Shoulder
- 12:00pm: Brisket
- 2:00pm: Awards
- 5:00pm: Event ends