BBQ Cook-Off 2025
October 11
REGISTER HERE: https://buy.stripe.com/fZu28t6Fae8V3FVbPB63K02
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Get ready for a weekend of smoky flavors and friendly competition at Lake Striker Resort in Reklaw, TX!
📅 Dates:
– Friday, October 10th – Meat Inspection & Team Setup
– Saturday, October 11th – Competition Day
🍴 Categories & Turn-In Times:
– Beans → 11:00 AM
– Chicken → 1:00 PM
– Ribs → 2:00 PM
– Brisket (People’s Choice) → 4:00 PM
👥 Team Entry:
– $125 per team (up to 4 members)
– All grilling & smoking must be done on-site
🎟 Admission & People’s Choice:
– Door Fee: $5.00 per person
– People’s Choice Tasting Tickets: $1.00 each
Enjoy a full day of BBQ, live competition, and a chance to taste the best brisket, ribs, chicken, and beans around. Bring your friends, your appetite, and join us at Lake Striker Resort for this sizzling showdown!
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Lake Striker BBQ Cook-off
Notice:
- Tents, canopies, BBQ pits & trailers may be pulled onto the grounds as early as 4 p.m. Friday, October 10th
- Each team will be designated a 30′ W x 40′ L space. If more space is required, please contact us via email or phone no later than Tuesday, October 7th. Spaces are filled on a first-come, first-served basis
- Electricity will not be provided (unless paid for). Teams needing electricity must provide their own generator or arrange for payment ahead of time
- Pellet smokers are allowed to be used during the competition
- Portable restrooms will be on-site. Also, the park does have its own restroom/washroom areas available
- Teams are not permitted to sell their BBQ at any time during the competition, but may give free samples to spectators. Teams that do not comply will be disqualified and asked to leave the competition
Competition Rules:
- Cooked On-site: All meats will be cooked on-site. The preparation and completion (excluding pre-trimming) of any and all meats in competition must be done within the confines of the cook-off site and only during the time limits designated by the promoter. Competition meat may be removed from the store packaging and pre-trimmed
- Sanitation: Cooks are to prepare and cook in as sanitary manner as possible, including but not limited to using gloves, washing hands, and avoiding cross-contamination. Cooking conditions are subject to inspection by the promoter and head judge. Infractions identified or witnessed by the promoter and/or head judge shall be immediately addressed, and the team will be subject to disqualification
- Entries Per Pit: We recognize only one entry per head cook on a given pit. It will be the responsibility of the promoter to monitor entries. Notwithstanding, multiple entries in the same category by the same cook or from the same pit, or multiple entries from the same piece of meat, shall not be allowed. The head cook of the team registered for the event must be at least 18 years of age and present at the event. If an emergency arises that requires the head cook to leave the event, the head judge (or staff) must be notified immediately. The remaining team members may complete the competition, and the head cook will receive the points. Otherwise, if the head cook is not present during the event, the team members may not cook under the head cook’s name. Points will be awarded to be member in attendance, who is determined by the head cook
- BBQ Pits: BBQ pits include any commercial or homemade, trailered or un-trailered, 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, but not to complete cooking. Pit should be of permanent design that contains separate individual cooking chambers and heat sources (no sharing of heat sources)
a. Electrical accessories such as spits, augers, or force drafts are permitted
b. The use of heat lamps, proofing cabinets, or any other electrical heating or holding devices is prohibited.
c. The process of Sous Vide, boiling, or frying of competition meat is prohibited
d. The use of generators is permitted
- Fire Pits: Pits dug into the ground are prohibited
- Categories: Promoters shall advise contestants in advance of applicable meat categories and/or cuts of meat and/or types of cookers. The following are the meat categories recognized by Lake Striker that will be cooked during the competition: ***Teams must enter all 4 categories to qualify for 1st place***
a. Chicken
b. Pork Ribs (St. Louis Ribs)
c. Brisket
d. Beans
- Double Number System: Lake Striker requires that the secret double number system be used. This system assures a fair competition and requires that two tickets bearing the same number be utilized, one firmly attached to the top of the judging tray in a manner that hides the number, and the other ticket easily removed by the head cook for retention. Winning numbers will not be revealed until the time to announce each place in each category. Only lids with tickets will be taken to the awards ceremony with the final table numbers
- Judging Trays: Lake Striker will provide a Styrofoam tray with a hinged lid and without dividers or the best readily available judging container, which is approximately 9 inches square on the bottom half (i.e., Gen Pak 200 or Gen Pak 20 for 2 chicken halves). A single sheet of aluminum foil should be supplied for each tray (i.e., Reynolds 710 foil sheets). All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the head judge’s discretion. Cooks are responsible for ensuring that the containers they receive remain clean and undamaged. Only the containers and foil provided by the head judge will be utilized for product turn-in. The head cook or other authorized representative must write the name of the head cook on the exposed portion of the ticket affixed to the judging container. All judging trays are non-transferable and are the property of Lake Striker.
- Judging Tray Contents: We require that the promoter and/or 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 other liquids may not be added once put into the tray. Each tray will include one sheet of foil placed unfolded under the contents of the tray. All three meats (chicken, pork ribs, and brisket) are required to be turned in meat side up. Beans will be turned in in the container provided. Each turn in the tray will consist of the following:
a. Chicken- one ½ fully jointed chicken (to include breast, wing, thigh, and drumstick). Skin On. (No Cornish game hens)
b. Pork Ribs- 6 individual cut ribs (bone in). Ribs must be placed in the tray, meat side up, lying parallel to the hinge
c. Brisket- 7 full slices recommended ¼” to 3/8″ in thickness. Blocking brisket ends is allowed. The fat cap may be trimmed or cut away before the slices are placed into the tray
d. Beans- Fill container provided
- Turn-in Times: Turn-in times for each category are as follows (with a 10-minute grace period):
a. Beans 11:00 am
b. Chicken 1:00 pm
c. Pork Ribs 2:00 pm
d. Brisket 4:00 pm
- Event Disqualifications: Failure to comply with the rules given will result in the disqualification of the offending team or teams
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📍 Lake Striker Resort – 18560 Co Rd 4256 S, Reklaw, TX 75784
📞 (903) 854-2505 | 🌐 www.lakestrikerresort.com