A Fort Worth-area school won a BBQ state championship. How does the event work?
.jpg "How do the Texas high school BBQ state championships work?")
Southlake Carroll added another state championship to its trophy case Saturday.
This time, the Dragons used a cookbook instead of a playbook. They outcooked 91 schools to claim the Texas high school BBQ state championship in Granite Shoals, one year after placing second.
At the event, junior pitmasters compete in several categories, including dessert, beans, chicken, ribs and brisket. The event won’t count toward the Lone Star Cup standings, as it’s not sanctioned by the University Interscholastic League.
All schools had to qualify to earn a spot on Texas high school barbecue’s grandest stage. Carroll placed third at the Fort Worth Stock Show and Rodeo regional qualifier, taking first place in the brisket category.
The events are run by High School BBQ INC, a non-profit dedicated to helping students learn all things barbecue in a project-based environment. The Texas high school BBQ website states:
“By participating in BBQ competitions, students learn essential life and career skills, including teamwork, problem-solving, time management, leadership, sportsmanship, and a strong work ethic—all while developing a deep appreciation and passion for BBQ.”
One of the organization’s sponsors is Goodstock, the beef company owned by MLB Hall of Famer and Texas Rangers legend Nolan Ryan.
How does Texas high school BBQ work?
Here are some of the rules highlights from the Texas HS BBQ website:
A teacher or high school staff member oversees the students during the trip, but is not allowed within 20 feet of the cooking area for the majority of the contest. Adults are required to stay outside the cook zone until teams, which range from one to five students, have turned in their brisket.
Students usually arrive on site around 4:30 a.m.
No preparation of food is permitted before 6 a.m. the day of the state championship, and all meat must be cooked over wood, exclusively.
Students turn in different items throughout the day. Dessert is the first at 9 a.m. followed by beans (10:30 a.m.), chicken (noon), ribs (1:30 p.m.) and brisket (3 p.m.).
Each item has specific turn-in requirements. For example, students must submit seven slices of brisket, with ends attached, that aren’t thicker than three-eights inch and no thinner than one-fourth inch.
Sauces and garnishes cannot be added to meats after they are turned in.
For the dessert category, custards and puddings are prohibited, but Texas HS BBQ made sure to emphasize that bread pudding is not actually a pudding.
All entries are judged on appearance, taste and texture, and if a tiebreaker is necessary, the brisket is the deciding factor. If there is still a tie, the ribs are the next tiebreaker followed by the chicken, beans and dessert.
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