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GREETINGS FROM THE ALLIGATOR CAPITAL OF TEXAS!


Texas Gatorfest, the Lone Star State’s most unique festival, would like to invite you to participate in the Annual Texas Gatorfest Barbecue Cook-Off to kick off this year’s festival. Our family oriented festival is one of the fastest growing festivals in Texas. It has established a reputation for being “good old-fashioned Texas fun” and providing visitors with a variety of entertainment. Our celebration of the alligator and its wetlands habitat has something for everyone.


The cook-off will be held the weekend prior to Texas GATORFEST 2024: September 6-7, on the festival grounds in historic Fort Anahuac Park. On Friday, both participants and visitors will have the opportunity to enjoy various activities such as the BBQ cook-off competition, the 5K Gator Run, and a lively Kick-Off Street dance featuring live entertainment. Additionally, on Saturday there will be more cook-off fun, along with the cornhole and washer tournaments, followed by a second street dance with live entertainment.


Updates & Reminders for 2024:

  • The first 30 teams that have paid entries submitted will be accepted.

  • Contestants may move in starting Thursday, September 5, 2024, at 12:00 pm

  • MANDATORY Cooks Meeting will be held Friday, September 6, 2024, at 3:00 pm.

  • Kid’s Burger: Open to 30 participants ages 5–17 years old. Kids will only be allowed to enter under a team that is already participating in the Texas Gatorfest BBQ Cook Off; teams may enter multiple kids. Entries will no longer be just the patty, and now must be submitted as complete burgers. *See rules 18 & 20 for more information

  • There will be NO OYSTERS or GATOR FOR SALE at the cook-off! Contestants must make their own arrangements.

  • Teams can pre-purchase general admission tickets at a discounted rate of $5 each. This must be done with the submission of your BBQ application; after the submission of your application tickets must be purchased at full price.

  • Chicken is to be turned in as a ½ fully jointed chicken that includes the breast, wing (WING-TIP OPTIONAL) and drumstick for presentation and sampling, along with 8-10 individually cut pieces for judges to sample. All chicken should be turned in within the same container.

  • ALL ENTRY PORTIONS SHOUBLE BE ADEQUATE FOR THE TASTINGS OF 10 JUDGES.

  • Pellet grill/smoker may be used on FRIDAY only. They will NOT be allowed to be used to cook or prepare items on Saturday. Anyone using a pellet grill/smoker on Saturday will be disqualified from all Saturday entries with no refund.

  • Trophies will be awarded to the 1st, 2nd, and 3rd places in each division. Payouts will be based on the number of entries per division. 1st, 2nd, and 3rd place in each division will receive a payout. The jackpot in each category will be awarded to the highest placing team entered in that respective jackpot.

  • Each team in the cook-off can have two vehicles at their site, with one able to be connected to a trailer. All other vehicles must be removed from the cook-off area by Friday at 12:00 pm. No vehicles, except the designated team vehicles, can reenter the cook-off area until Sunday at 5 am. The two team vehicles cannot move during cook-off hours for safety reasons [Friday, 3 pm- 12:30 am and Saturday 8 am- 12:30 am]. If a vehicle is needed for take down or move out, the team must wait until Sunday at 5 a.m. However, there will be a brief time on Saturday morning for teams to restock and refresh. There will be parking outside of the cook-off available for public and team use.

 

Entry Deadline: Monday, September 2, 2024, before 5 pm
Set-Up: Thursday, September 5, 2024, 12 pm – Friday, September 6, 2024 12 pm
Take Down: Sunday, September 8, 2024, 5 am – 12 pm
Cook Sites: Your cook site will consist of a 40’ x 40’ space.
Entries will be limited & will be awarded on a first come first served basis with PAID entries!
Categories: Contestants must compete in a minimum of 4 out of the 10 following categories:

  • Cocktail

  • Dessert

  • Oyster

  • Rice

  • Blood Mary

  • Chicken

  • Rib

  • Gator

  • Brisket

  • Kids Burger

Entry Fees: $30 each
Judging Time:

  • Friday, September 6, 2024

    • 5:00 pm-Cocktail

    • 5:30 pm-Kid’s Burger

    • 6:30 pm-Dessert

    • 7:30 pm-Oysters

    • 8:30 pm-Rice

  • Saturday, September 7, 2024

    • 9:00 am-Bloody Mary

    • 11 am-Chicken

    • 1 pm-Ribs

    • 2:30 pm-Gator

    • 4 pm-Brisket

Awards to follow final judging and placement.

*Checks will be hand delivered to each team following awards.


Exhibitor Rules:

  1. Entrants exhibit at their own risk. The festival provides daytime and overnight security (Friday & Saturday nights). Texas Gatorfest and the Anahuac Area Chamber of Commerce, its members, or agents, assume no liability for injury, damage, loss, or theft of any exhibitor’s display.

  2. Once accepted, an entrant is committed to show. 

  3. There are no rain dates, no refunds. (This includes "act(s) of God," i.e. hurricanes). 

  4. Texas Gatorfest reserves the right to reject any entry or to remove any contestant or team found to be breaking rules or whose conduct is found to be unfavorable. The head cook will be responsible for the conduct of their team and guests. Excessive use of alcoholic beverages will be grounds for disqualifications and removal. 

  5. All cooking teams, their employees and associates agree to greet and provide professional service to all Texas Gatorfest guests. They also agree to work with Texas Gatorfest volunteers and staff in a positive manner. Any vendor, exhibitor or contractor of Texas Gatorfest who chooses to exhibit an unprofessional code of conduct, will be asked to leave. 

  6. Water is available but be prepared with long hoses on some spots. Each team will be limited to one 110 outlet plug of electricity *IF AVAILABLE*. Should your setup require more electricity, you will need to bring a generator. All generators used will be subject to inspection by electricians hired by Texas GATORFEST. Each team shall be responsible for providing their own extension cords to reach the electrical supply source and or hoses to reach water sources. Cook sites will consist of a 40’ x 40’ space. Only one self-contained RV per cook site. 

  7. A MANDATORY Cooks Meeting will be held Friday at 3:00 pm. Only head cooks are required to attend.

  8. All meats and perishables must be in packaging and on ice or cold storage upon arrival and remain on ice or in cold storage until used. All meats will be inspected prior to cooking. 

  9. NO MEATS MAY BE COOKED, SALTED, MARINATED, INJECTED, OR SEASONED IN ANY MANNER PRIOR TO MEAT CHECK. 

  10. Contestants must supply all needed equipment and supplies. No gas or electric cookers allowed for Kid’s burgers, Brisket, Chicken and Ribs. Wood or wood substance only, except for Cook’s Choice categories. All fires must be in containers not on the ground. 

  11. Each team will be given five Cook-Off Bracelets good for entry to the COOK-OFF on Friday and Saturday. These bracelets are to be worn by the head cook and team at all times. Each team will also receive 5 complimentary Gate Passes for the cook-off and 5 gate passes for the festival. 

  12. Each team in the cook-off can have two vehicles at their site, with one able to be connected to a trailer. All other vehicles must be removed from the cook-off area by Friday at 12:00 pm. No vehicles, except the designated team vehicles, can reenter the cook-off area until Sunday at 5 am. The two team vehicles cannot move during cook-off hours for safety reasons [Friday, 3 pm- 12:30 am and Saturday 8 am- 12:30 am]. If a vehicle is needed for take down or move out, the team must wait until Sunday at 5 a.m. However, there will be a brief time on Saturday morning for teams to restock and refresh. There will be parking outside of the cook-off available for public and team use. 

  13. Gates will be locked nightly at 12:30 am starting on Friday. Once the gates are locked, there will be no traffic (vehicular or foot) after that time. 

  14. Teams will receive one container from Texas GATORFEST officials per entry.

  15. Teams may line containers with a piece of foil in the bottom, but it must be completely concealed (inside the container). 

  16. All props (storefronts), tents, coverings and equipment must be confined to the assigned areas. Teams should bring with them such suitable shelters as weather may require. 

  17. Chicken, Ribs and Brisket Entries: NO SAUCE OR GARNISH will be allowed on contest meat or in the container. Any entries with sauce or garnishment will be considered disqualified. (You may cook these items with sauce, though no sauce should be added after the cooking process.) 

  18. Kid’s Category Rules: Kids burger category is open to participants ages 5 – 17 years old. Participants will only be allowed to enter under a team that is already participating in the Texas Gatorfest BBQ Cook Off; teams may enter multiple kids. Each child cooking must always have adult supervision with them. Parents may only assist in starting the fire and/or cutting the meat. We will not allow “teams” to help prepare or cook at any time for this category. 

  19. Cocktail (Cooks Choice): You may enter any type of Cocktail of your choice, but it must be prepared on site! Entries cannot be store bought. Garnishes are allowed if they fit within the confines of the container. 

  20. Kids Burgers (Cook's Choice): Cook's choice category, you may enter any type of burger, but it must be cooked on site over an open fire! Each entry must consist of TWO complete burgers one of which should be cut into 8 pieces secured with a toothpick for sampling and the other should be left intact for presentation and additional sampling. Burgers should be fully trimmed/garnished- including but not limited to sauce, vegetables, buns. All sauces, trimmings, and/or garnishes should be on the burgers and will not be judged if submitted on the side. 

  21. Dessert (Cook’s Choice): Cook’s choice category, you may enter any type of dessert, but it must be cooked on site! Entries cannot be store bought and cannot require refrigeration. Garnishes are allowed if they fit within the confines of the container. 

  22. Oysters (Cook’s Choice): Cook’s choice category, you may enter any oyster dish if the dish is prepared on site! There will be NO OYSTERS available to purchase at the cook-off! Participants must make their own arrangements/purchases of oysters prior to the cook-off. Oysters are available locally from Jeri’s Seafood, 409.355.2243. 

  23. Rice (Cook’s Choice): Cook’s choice category, you may enter any rice dish if the dish is prepared on site!

  24. Bloody Mary (Cooks Choice): You may enter any type of Bloody Mary of your choice, but it must be prepared on site! Entries cannot be store bought. Garnishes are allowed if they fit within the confines of the provided container.

  25. Chicken: Chicken is to be turned in as a ½ fully jointed chicken that includes the breast, wing (WING-TIP OPTIONAL) and drumstick for presentation and sampling, along with 8-10 individually cut pieces for judges to sample. All chicken should be turned in within the same provided container.

  26. Pork Spareribs: Pork spareribs are to be turned in cut up individually (bone-in) and placed in the tray, top up, lying parallel to the hinge. St. Louis cut acceptable. A minimum of 8 ribs must be submitted. 

  27. Alligator (Cook’s Choice): Recipe and preparation will be the cook's choice. Alligator meat will be inspected along with the other meats as set forth in #8 of these rules. There will be NO ALLIGATOR MEAT available to purchase at the cook-off! Participants must make their own arrangements/purchases of alligator meat prior to the cook-off. Alligator meat is available locally from alligator farmer Porter's Processing, 409.267.8413.

  28. Brisket: Brisket to be turned in placed in the tray parallel to the hinge and cut less than ½ inch thick.

  29. Trophies will be awarded to the 1st, 2nd and 3rd places in each division. Payouts will be based on the number of entries per division. 1st, 2nd, and 3rd place in each division will receive a payout. Jackpot in each category will be awarded to the highest placing team entered in that respective jackpot. 

  30. Ice will be available throughout the cook-off on a cash only basis. 

  31. For more information on Texas Gatorfest Barbecue Cook-Off, the rules, or the festival itself, call the Anahuac Area Chamber of Commerce at 409.267.4190, visit us at www.texasgatorfest.com or email Katelynn Smith, katelynn@texasgatorfest.com 

  32. All teams agree to abide by the following festival rules:

  • No glass containers or concealed weapons may be brought into the park

  • No pets allowed in the park

  • No refunds

  • No swimming or personal pools

  • Festival authorized displays only

  • Use of handheld radios (walkie-talkies) prohibited

  • Everyone entering the cook-off is subject to search by Texas Gatorfest Security or local law enforcement officials. This includes guests, volunteers, vendors, exhibitors, contractors, and entertainers.

  • Participation in all activities available by Texas Gatorfest is by choice, at the participant’s own risk

  • Pursuant to Section 30.06, Penal Code, A person licensed under Subchapter H, Chapter 411 Government Code may not enter this property with a concealed handgun or weapon.

33. Submission of an entry constitutes agreement on the part of the entrant to the terms and conditions set forth in this prospectus. Head Cook and all team members listed on application for entry must sign a Texas Gatorfest Vendor/Exhibitor Agreement.

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