Competition Rules

These are the competition rules for the upcoming Texas Potjie Festival 2010:

Please be aware that the rules were recently updated. New rules are in red and existing rules that have been modified are in blue.

General Rules

1. Only one entry per category per team, e.g. Walter Rusk from the TX Potjie team can only enter one main category, one open category, one desert and one bread. If they wish to enter a second main category they need to use a different team name, e.g. TX Potjie 2 or Rusk Pot, etc.
2. All contestants must register at the Campground Hall by noon (12 pm) on the day of the event. There will be two separate sign-up sheets placed at the hall, one for the Boerewors competition and one for the Potjie categories. Entrants to sign up using first and last name (so we can find you!), team names are optional.
3. When signing up, contestants will take their Styrofoam containers. The contestant’s food samples for judging will be placed in these.
4. The Styrofoam containers will be assigned an entry number when handed in for judging (note, this is different from prior years when entry numbers were pre assigned).
5. All entry samples must be handed in by the scheduled time as displayed on the official clock located at the hall where judging takes place. Unfortunately late arrivals will be disqualified.
6. The time schedule will be displayed at the Hall and in the Texas Potjie program, which will be available at the campsite office.

Boerewors Competition Rules

1. By entering the competition the contestant confirms that the recipe entered is his/her own and made by the contestant.
2. Contestants must enter 1 pound of boerewors to provide to the judges’ station.
3. Recipes must be the traditional boerewors/real boerewors  according to the following guidelines:
   1. Must contain at least 90 percent meat – containing only beef, or beef with a mixture of either lamb/pork or both… everybody has their own recipe.
   2. Not more than 30% of the boerewors content may be fat.
   3. Wors to be made with traditional flavoring – which excludes for example tomato, peri-peri, garlic etc.
4. The judges will score the contestant’s boerewors on taste and texture.
5. A braai grill area will be set up near the main tent for contestants to use to braai their samples.

Cooksite Competition Judging Criteria

1. The cook site judges will be visiting all the camp/cook sites during the afternoon while the potjies are being prepared.
2. The judges will be scoring the cook sites on the general spirit in the camp, hospitality, originality, effort put in to prepare the cook site area, and general impressions.

Potjie Competition Rules

1. All the categories must be prepared from scratch on the day of the competition.
2. All entries must be cooked in a traditional cast-iron Dutch oven or Potjie.
3. Potjies can be cooked over wood, coals, or gas burners. However, Potjies cooked on an electric stove top range, or in an oven range appliance will be disqualified.
4. The available competition categories include bread, dessert, main category (lamb), and an open category.
5. The open category entry can be made from any ingredient excluding Lamb, which is the main category ingredient.
6. The bread and desert dishes needs to be presented to the judges in the “potjie” while the open and main category will be presented in styrofoam containers.
7. All categories will be judged on the following criteria: presentation/appearance (side dish), texture and taste.
8. The judges will not be visiting the cook sites to look at how the potjies are being prepared or what spices are being used.

Any updates of changes to the rules will be posted here.

Last Updated: July 22, 2010