2017 Online Registration - Please Read Carefully

  • Returning teams from 2016 will be assigned to sites based on 2016 Team Name and 2016 Team Address only.
  • Team check-in times will be Thursday 12:00PM – 7:00 PM and Friday 8:00AM – 6:30PM. All teams must be checked in Friday by 6:30 PM.
  • Returning teams will be located at the same campsite they were at the previous year to the best of our ability, unless they choose to move to another site at check-in.
  • New cooking teams will be issued a campsite at check-in
  • Only one vehicle will be allowed at each campsite during the event.
  • No ice or alcohol will be allowed in during the event. Ice and Beer will be sold to cooking teams at a discounted price.
  • No pets, golf carts, or ATV vehicles will be allowed on the grounds.
  • Each team will be provided a 40’ x 40’ campsite.
  • Electricity and water will be available on a first come first served basis. Make sure you bring plenty of extension cords and water hoses. No guarantee on amperage/load.
  • Propane burners can only be used for cooking beans.
  • Multiple pits are allowed as long as you do not exceed the space provided.
  • Generators are allowed, but your campsite will be issued far away from the other teams and the public.
  • Gates will be closed to all team vehicle traffic (in or out) Friday from 6:30PM – 12:00AM. Gates will be open for team vehicle access on Saturday from 12:00AM – 8:00AM. Gates will be closed to all vehicle traffic (including team vehicles in or out) Saturday from 8:00AM – 8:00PM.
  • Random meat inspections will be done on Friday from 3-7 PM. * Head Cooks Meeting: Saturday 8:30 AM at the Event Center
  • Carne Guisada and Pan de Campo check in will be Friday night from 5:00PM – 6:00PM in the Action Spot. Entry fee is $50 for each event.
  • NEW! Beans has been moved to the Jackpot event. Beans turn-in time remains on Saturday schedule.
  • Teams wanting to participate in the Chorizo Jackpot can do so by turning in their $50 entry fee at the Head Cooks Meeting. You will be issued the chorizo at the time of entry.
  • No IBCA points awarded for Fajitas and will not be counted toward Grand & Res. Grand Champion.
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Smokin' on the Rio

Smokin’ on the Rio State Championship BBQ Cook-Off was established in 2004 by a group of local businessmen with the goal of raising money in support of youth agricultural projects in the Rio Grande Valley.