Rules
Cookers and Campers Rules
Welcome to the 32nd Annual World Championship Barbados Cook Off
May 23rd-26th, 2024
COOKERS RULES
The World Championship Barbados cook off is held every year in Rankin, Tx on Memorial Day weekend at the Dub Day Arena. The event features a weekend filled with 10 different cooking events, bull riding, dances, vendors and several other events. This marks the 30th year for this event. Our profits from this event will go to the Rankin Food Bank. The food bank provides food to families in Upton County that are in need. The food bank is run off of donations and we hope to make a huge difference to their pantry. Scholarships will be given to two Rankin High School seniors to further their education. Each year local organizations that meet the criteria will be considered for help through our event. Supporting the people and organizations of Upton County is our goal. We are looking forward to a fun filled weekend with the hope everyone enjoys themselves and stays safe.
REGISTRATION PROCESS
We will begin taking reservations for cooking and vendor spots beginning March 1st. Go to www.rankinbarbadoscookoff.com to make your reservations. Camp sites will be reserved on a seniority basis, with the person who had the spot last year being given first choice. Each site will have a waiting list. For example, if John Doe had spots 97 and 98 last year and this year wants to add site 99 to his camp, he will be guaranteed sites 97 and 98. He will go on the waiting list for site 99 only. If the person who had that spot does not reserve it by April 30th then the first person on the waiting list will be given the option to reserve the spot.
ALL PAYMENTS ARE DUE BY 11:59PM MAY 1st FOR CAMP SITES to be guaranteed the previous year’s sites.
Campsites for non-cookers are $125 per space
Cooker’s campsites are $100 per space
A MINIMUM OF 1 PAID COOKING ENTRY PER 2 SPACES IS REQUIRED. (E.G. IF A COOKER HAS 4 SPACES, 2 PAID FOOD ENTRIES ARE REQUIRED TO MAINTAIN THE $100 SPACE FEE. 6 SPACES REQUIRES 3 PAID FOOD ENTRIES, ETC.)
SETTING UP CAMP PROCESS
Camps may be set up any time prior to 7:00 pm on Friday night. Gates will officially open at 2:00 pm on Friday, after this time please have your campers packets available and wristbands to enter the grounds. No vehicles will be allowed to enter the grounds after 8 PM Friday, any vehicle caught driving inside will be asked to leave. NO EXECEPTIONS. If you are caught more than 1 time driving a vehicle you will be asked to leave the grounds entirely and not allowed to return. Security will be used if necessary.
No outside golf carts/ATVs will be allowed, these types of vehicles are reserved for our committee members and security, this allows people who need assistance know who to contact! There will be zero tolerance, and if you are caught with your cart/ATV you will be asked to leave the premises, if you continue to ignore requests, your cooking team may be disqualified from their events. There will be ice carts driving selling ice as well as someone to help bring heavy items to your camp after gates are closed. These carts will be marked accordingly.
Before complaining, please note, ALL of the committee members are VOLUNTEERS and many have full time jobs and may not be available until after their normal working hours to handle your non-emergency complaint. Please be nice to the volunteers, as they are are only granted a golf cart for the weekend’s use for all of their hard work that started in September, without the volunteers this event would not be possible! Please do not scare away the volunteers unless you would like to take their place 😊 they are just trying to make the event run smoothly and safely for all involved.
COOKING REGULATIONS
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No ground pits may be dug
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Contestants must furnish own meats except for Barbados, which event will supply
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Contestants much furnish own firewood
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Entries may not be sampled by the public until after samples have been turned in for judging
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Head Cook will be responsible for cleanliness of their area during and for conduct of the team.
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Any space left in disarray or with loose trash may disqualify the team from further participation
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Barbados will not be responsible for any lost equipment or accidents
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Cooking trays will be inspected for any marks. If a tray is found with a mark, the sample will be put into a new tray with the number being transferred over.
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Anyone using the Barbados logo for shirts or any memorabilia without WCBC’s written permission will be disqualified. If you would like memorabilia, you may purchase it from our merchandise sold by the Barbados committee.
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If Security is involved/called to any altercation, you will be asked to leave and are banned from returning for the rest of the weekend, and possibly any further events hosted by WCBC.
COOKING RULES
Sauce may be used during cooking but do not add sauce to the sample tray.
No veggies on meat tray or in the bean sample.
Batter may NOT be used on any entry
Garnishes cannot be included with any turn in.
Any items that may be considered to have a “marker” will be disqualified.
If you are unsure, take the entry to a judge for review before turning in.
Barbados: Provided by WCBC. Picked up on Friday evening. Can only be turned in using denoted barbados tray. Cover bottom of tray with bite size pieces.
Chicken: One half fully jointed chicken. Turn in must be whole quarters and not pulled or shredded. Must not be fried. Cooked on site.
Pinto Beans: Sample cup ¾ full. Must start with dried pintos. Must NOT have anything but
beans and juice. No tomatoes, sausage, onions, jalapenos, etc. NO FLOATIES. Cooked on site.
Brisket: Five complete slices with complete smoke ring at least ¼ inch or thicker. Must not include sauce with turn in. Cooked on site.
Fajitas: Bottom of tray shall be covered with bite size pieces. Chicken or beef is welcome. Cooked on site. No veggies in tray.
Campfire Bread: At least 6 full size rolls/slices/pieces in the tray. Must start from scratch and
cooked on site. Camp Fire bread must be made on site using the old west style of dutch oven over coals or flat breads over rock. Examples: Cornbread, Rolls, biscuits, traditional bread. No bread with fruit, nuts, excessive sugars or additives. No dessert breads will be allowed.
Spam: At least ¾ can shall be used in sample. Sample must be 75% spam and not overly masked by other ingredients
**Ice Cream: Sample cup at least ¾ full.
Salsa: Sample cup at least ¾ full. Must be tomato based. (Example: No guacamole.)
Ribs: Five rib slices. No babybacks or butchered trim. Pork ribs only. Must not include
sauce with turn in. Cooked on site.
Pork Butt: Must be pork shoulder/Boston butt. Bottom of tray shall be covered with bite size pieces. Can be chopped or shredded. Must not include sauce with turn in. Cooked on site.
Any disqualified entries will be placed to the side for one hour to be checked after the competition has been judged. This will allow teams to check for disqualifications and any disqualifications can be explained by the judging coordinator.
POINTS
4 – 10th places have no prize money associated with them but will count towards the overall prize.
1ST place teams will receive 10 points
2nd place teams will receive 9 points
3rd place teams will receive 8 points
4th place teams will receive 7 points
5th place teams will receive 6 points
6th place teams will receive 5 points
7th place teams will receive 4 points
8th place teams will receive 3 points
9th place teams will receive 2 points
10th place teams will receive 1 point
Winning any place in the Barbado entry will give teams the normal amount of points plus 5.
Showmanship points are as follows:
1st place – 5 points,
2nd place – 3 points,
3rd place – 2 points
Ties will be broken at the pavilion and will be judged by a panel of 3. If a tie occurs for 1st place, the loser of the tie breaker will automatically receive 2nd place and so on and so on.
SHOWMANSHIP RULES
Must declare intention to compete when picking up trays. Show teams must be entered in the cook off. Special circumstances can happen with every cooking team being judged. One name per show team. Hired professional performers will not be allowed in showmanship competition. Showmanship teams must be limited in their activity so as not to interfere with the other contestants. Moving around the cooking area is allowed and traveling show teams will be judged while traveling. Nudity and lewdness are banned from showmanship. Intentional use by any team will result in being disqualification. Only independent, DC battery operated amplification may be used, with limited volume. Interference with adjacent show teams and power source are at the discretion of the judge. Failure to comply with an official’s request to reduce volume or refrain from otherwise interfering with another show will result in disqualification. No showmanship contestant may discharge firearms or use any pyrotechnics or explosives at the event. Doing so will result in disqualification. Showmanship will be judged from 10:00 am until 12:00 pm on Sunday. Numbers will be handed out during the cooks’ meeting and must be placed where they can be seen from the nearest road. If all cook sites are being considered for showmanship, numbers will not be given.
PAYOUTS
Barbados-
1st - $1500 2nd- $750 3rd- $450
50 Dollar PAID ENTRIES-
1st- $250 2nd- $150 3rd- $100
30 Dollar PAID ENTRIES-
1st- $150 2nd- $100 3rd- $60
SHOWMANSHIP
1st- $150 2nd- $100 3rd- $60
TOP CHEF
1st- $200 2nd- $150 3rd- $80
Vendor Rules
Welcome to the 32nd Annual World Championship Barbados Cook Off
May 23, 24, 25, 2025
ABOUT US
The World Championship Barbados cook off is held every year in Rankin, Tx on Memorial Day weekend at the Dub Day Arena. The event features a weekend filled with 11 different cooking events, bull riding, nightly dances (Fri, Sat, and Sun) and several other events.
This marks the 32nd year for this event. Our profits will go to a local charity of the committee’s choice. This year’s charity will be the Rankin Food Bank. The food bank provides food to families in Upton County that are in need. The food bank is run off of donations and we hope to make a huge difference to their pantry. Scholarships are given to two Rankin High School seniors to further their education. Each year organizations that meet the criteria will be considered for help through our event. Supporting the people and organizations of Upton County is our goal. Looking forward to a fun filled weekend with the hope everyone enjoys themselves and stays safe.
REGISTRATION PROCESS
We will begin taking reservations for cooking and vendor spots beginning January 1st. Go to www.rankinbarbadoscookoff.com to make your reservations.
Extra space MAY be allowed between vendors but this is only determined by the number of vendors and space available, spaces are marked no more than 1 week prior to the event, please do NOT COUNT ON EXTRA SPACE, RESERVE WHAT YOU NEED.
Arts/Craft Vendors- $150 per 10x15 space- please notate when registering if water or electricity is needed, we cannot guarantee either but will do the best to accommodate.
Food Vendors- $150 per 10x15 space.
Please have measurements for your food trailers- please allow space for your tongue and any back doors to open, the committee will NOT guarantee that your trailer will fit if you do NOT inform us of the size needed. Extra space needed is the responsibility of the VENDOR. NO REFUNDS will be given. 5 more guaranteed feet for trailers may be purchased for $50 more PRIOR to the event (giving you a space of 10x20 for $200 for 1 food trailer, 10x25 for $250 and so on, per trailer- you may NOT purchase extra feet for an extra trailer, each trailer must have its own space)
Camp spaces- Limited camper spaces are available for vendors at a discounted price of $75 per space. You may NOT camp behind your vendor space for free, a camper fee MUST be paid.
SETTING UP CAMP PROCESS
Vendors may be set up any time prior to 7:00 PM Friday.
You may start selling anytime after you set up on Friday.
Vendors determine their open hours starting Friday at noon until Sunday evening. Friday’s dance finishes at 12 midnight, Saturday’s at 1 AM (Sunday), and Sunday’s dance is over at 12 midnight. You may stay open as long as you wish each night.
Vendors may leave prior to the dance on Sunday, but no vehicles will be allowed to enter after 9PM. Please find a member of the committee to allow you to drive into the vendor area for take down purposes, otherwise your vehicle will not be allowed inside.
No outside golf carts/ATVs will be allowed, these types of vehicles are reserved for our committee members and security, this allows people who need assistance know who to contact!
VENDOR REGULATIONS
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No selling prior to Friday
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Vendors are responsible for their trash in and around their vendor spaces; any space left in disarray or with loose trash may disqualify the vendor from further participation at our event.
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Vendors may not sell:
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Firearms
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Anything that has our logo or the words “Barbados” on it
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Vendors will supply their own drinking water, the committee suggests that you purchase water and bring with you, the Rankin water, however safe to use, sometimes has a slight taste to it
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The World Championship Barbados Cookoff is not responsible for any lost equipment/merchandise or accidents. There will be security on site but will not be available 24 hours. The number to the Sherriff’s office is 432-693-2422 for any incidents that may occur.
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Vendors may NOT enter the food competitions. Exception: An Arts/Crafts vendor MAY enter the cooking competition BUT pay the regular price for a cooker’s campsite and enter their food through the cooker’s site. NO FOOD VENDORS MAY ENTER THE COOKING COMPETITION, NO EXCEPTIONS.
Complaints about Vendor spaces should be discussed with the Vendor Chairman, the Vendor Chairman has the final say, and if the chairman is unavailable the committee member addressing the problem must call the chairman for clarification. Please note, ALL of the committee members are VOLUNTEERS and many have full time jobs and may not be available until after their normal working hours. Please be nice to the volunteers, without the volunteers this event would not be possible!
Thank you for being a vendor with us, we look forward to seeing you in May!