Competition Rules

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

Competition rules may still change slightly between now and the upcoming Potjie. Check the “Last Updated” date at the bottom of this page to know if rules changed since your last visit. 

General Competition Rules

      1. Only one entry per category per team, e.g. 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, etc.
      2. All contestants must register at the Campground Hall between before 12 p.m. (noon) on the day of the event. Entry sheets will be displayed from Saturday morning in the Reception area of the Main Hall, where Registration takes place. Make sure to sign up before 12pm on Sunday. Entrants to sign up using first and last name (so we can find you!), team names are optional.
      3. All pots must be presented for inspection between 11am and 12pm (noon) on the day of the event at the judging location (Magnolia Hall). Pots will be marked to certify that they are clean and rust free. Only marked pots will be accepted for judging.
      4. Contestants will be assigned an entry number when they present their entries.
      5. All Potjies need to be handed in by the scheduled time as displayed on the official clock (the location of the clock will be confirmed and added here). 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.
      7. Judges’ decisions are final. By entering in competitions, contestants agree not to confront judges or committee members about the outcome of competitions afterwards.

Campsite Competition Rules

      1. Camp site competition is not included in the overall competition. Campsites competitors are generally free to do anything they want to do to make their campsites interesting. The only stipulation is that there should not be inappropriate, i.e. it should be child-friendly.
      2. To help campsite competitors understand what to expect and what judges will be looking at, the following:
        1. The cook site judges will be visiting all the competing camp sites on the Sunday afternoon between 2 – 4 p.m. for judging.
        2. The judges will be scoring the cook sites on:
          1. General Spirit & Hospitality: Is it a happy, inviting campsite. General spirit of the camp site over the weekend!
          2. Originality: Is the cooking done on gas or the more traditional coals?
          3. Effort: How much effort was put in to prepare the cook site area? Are there interesting decorations that follow a theme? Is it clear who the campsite team members are? Is the campsite laid out in a nice, flowing manner?
          4. General Impressions: The overall feeling or general sense of the judge about the campsite.

Potjie Competitions 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. (This is not a new rule, but we want to re-emphasize this rule.)
      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, and an Open Category.
      5. The Open Category entry can be made from any ingredient, excluding the ingredient for the Main Category.
      6. All category entry dishes needs to be presented to the judges in the potjie. If not presented in potjie, the contestant will be disqualified.
      7. All categories will be judged on the following criteria: presentation/appearance (in the potjie), texture and taste. The presentation/appearance criteria will focus on the appearance of the entry in the potjie only. No judging will take place on any side-dishes.
      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.
      9. All potjies will be accepted if it was made from scratch in a black cast-iron pot. South Africa is a rainbow nation, so there will be no discrimination against Mediterranean, Thai, Indian or any other dish.

Youth Potjie Competition Rules  (Pre-Registration Required)

For Pre Registration please contact mignonwessels@gmail.com or complete registration form

        • To enter the Youth Potjie Competition, the individual/or any individual that is part of a team may not be older than 16 years.
        • On Saturday the 3rd of September 2016 all contestants will meet 11:45am in front of the Magnolia Hall at the Day Visitor area for a Rust check on pots and set up of stations.
        • Each contestant (team or individual) will be allocated a designated site. The site will include 1 table, please bring your camping chairs. 
        • Provide own tablecloth, trash bag, wipes and cooking utensils.
        • To make the whole cooking experience run smoother, please have vegetables pre washed ready for peeling and cutting.
        • Potjies can be cooked over wood, coals, or gas burners, however no electric appliances allowed.
        • Contestants that choose to prepare on coals, a pit and coals will be provided, entrants that choose gas however have to provide their own gas burner.
        • The Youth Potjie Competition category for 2016 is CHICKEN
        • Books, I Pads, Phones or any other device may be used for Recipes.
        • Food needs to be presented to the judges in the Potjie. If not presented in the Pot the contestant will be disqualified.
        • Pots will be judged on texture, taste and flavor (no judging will take place on the preparation of any extra dishes outside the pot).
        • Have enough water and drinks, It gets hot!
        • No Contestant or team are allowed to leave the cook site for a quick swim or play, but may take bathroom breaks as required.
        • One mystery judge will visit the cook sites to judge on (10 points that get added to tasting total):
        • Cleanliness, hospitality, team work, team spirit, general impression
        • entries are prepared from scratch(peeling and cutting of vegetables and making of sauce)  the day of the competition
        • NO ONE except the youth entrants may prepare or cook (Parents and Adults may assist with lifting of pots and fire)
        • Adults are not allowed to prompt or talk to contestants about ingredients, time or anything regarding cooking a pot
        Please invite friends and family to sit around and support the youth, it means a lot to them!

 

2016 Texas Droë Wors Kompetisie

Deur in te skryf bevestig die deelnemers dat die Droë Wors wat hulle inskryf hulle resep is en dat dit deur hulle gemaak is.

Alle Droë Wors moet van van bees of wildsvleis gemaak word.

Die vleis moet baie min vet bevat 

Varkvleis of varkvet word nie vir droewors gebruik nie

5 Droewors stokkies is die minimum hoeveelheid vir die kompetisie

Dit moet in ‘n toe Snack Zipper sakkie pas 16.5 cm x 8.2 cm (6.5”x 3.25”)  

Sakkies sal verskaf word om te verseker dat die korrekte lengte vertoon word.

Droë Wors sal beoordeel word op.

Smaak 15 punte

Algemene voorkoms 5 punte

Tekstuur 5 punte

Die Beoordelaars sal regte Droë Wors kenners wees.

Die beoordelaars sal wenners bepaal op wat hulle sien reuk en smaak sintuie hulle vertel.

Indien daar ‘n gelykopbeslissing is, sal die Organiseerders die laaste stem hê om die wenner te bepaal.

Alle inskrywings word oorhandig aan die Droë Wors kompetisie en word eiendom van die organiseerders.

Organiseerders het dan volle reg oor die inskrywings.

Alle inskrywings sal ingedien word volgens die tyd wat gestel word op die program. Laat inskrywings sal nie kwalifiseer vir die prys nie (volgens die offisiële klok).

Die geskeduleerde tyd sal beskibaar wees by die kantoor en in die amptelike program.

Die beoordeelaars se besluit is finaal.

Deur in te skryf kom die deelnemers ooreen om nie die uitslag te bevraag teken met komitee lede of beoordelaars nie.

2016 Texas Droë Wors Competition

By entering participants confirmed that the Droëwors they enter is their recipe and that it is made by them.

All Droëwors must be made of wild game or Beef.

The meat must contains very little fat

Pork or Pork fat are not to be used in Droëwors

5 Droëwors sticks is the minimum amount for the competition

It should be in a closed sandwich Zipper bag sized 16.5 cm x 8.2 cm (6.5 “ x 3.25 “)

Bags will be provided to ensure that the correct length is displayed.

Droëwors will be judged on:

Taste. 15 Points

General appearance. 5 Points

Texture. 5 Points

The selected Judges will be experts in Droëwors making.

The selected Judges will know nothing more about the Droëwors than what their eyes, nose, and taste buds tell them.

All judges are on the top of their game when it comes to Droëwors tasting.

In case of a draw the Organizers will have the last vote to determine the winner.

Contestants lose ownership of their Droëwors plate once entered.

All entries must be handed in by the scheduled time as displayed on the official clock located at the hall where judging takes place. All late arrivals will not qualify for the prize.

The time schedule will be displayed at the Hall and in the Texas Potjie program, which will be available at the campsite office.

Judges’ decisions are final.

By entering, contestants agree not to engage with judges or committee members about the outcome of the competition.

2016 Texas Biltong Kompetisie

Deur in te skryf bevestig die deelnemers dat die Biltong wat hulle inskryf hulle resep is en dat dit deur hulle gemaak is.

Alle Biltong moet van beesvleis gemaak word.

Net ongerookte Bees Biltong sal aanvaar word.

Gerookte vleis is “Jerky” en sal gediskwlalifiseer word.

Biltong moet tradisioneel gemaak word, gepekel of gesout.

Biltong moet op ‘n standaard ronde papierbord vertoon word.

Daar word Punte gegee vir die uiteensitting op die bord.

Bord moet maksimum 21.9 cm (8 5/8”) in lengte en breedte wees.

Bord sal verskaf word.

Biltong word aangebied op die bord wat gekerf is en met heel stukke.

Die hoeveelheid biltong moet in die bord pas.

Gekerfde biltong moet minimum die hoeveelheid wees wat in ‘n toe Snack Zipper sakkie sal pas 16.5 cm x 8.2 cm (6.5”x 3.25”)

Sakkies sal verskaf word om te verseker dat die korrekte hoeveelheid vertoon word.

Die res van die bord moet die tema en ten minste een heel stuk biltong hê wat die lengte van die bord moet wees. Daar is geen maksimum stukke wat vertoon word nie solank dit net in die bord pas.

Biltong sal beoordeel word op.

Smaak 15 punte

Algemene voorkoms 5 punte

Tekstuur 5 punte

Die Beoordelaars sal regte biltong kenners wees.

Die beoordelaars sal wenners bepaal op wat hulle sien reuk en smaak sintuie hulle vertel.

Indien daar ‘n gelykopbeslissing is, sal die Organiseerders die laaste stem hê om die wenner te bepaal.

Alle inskrywings word oorhandig aan die Biltong kompetisie en word eiendom van die organiseerders.

Organiseerders het dan volle reg oor die inskrywings.

Alle inskrywings sal ingedien word volgens die tyd wat gestel word op die program. Laat inskrywings sal nie kwalifiseer vir die prys nie (volgens die offisiële klok).

Die geskeduleerde tyd sal beskibaar wees by die kantoor en in die amptelike program.

Die beoordeelaars se besluit is finaal.

Deur in te skryf kom die deelnemers ooreen om nie die uitslag te bevraag teken met komitee lede of beoordelaars nie.

Medium size borde – 8 5/8 in (21.9 cm)

 Snack size ziplocks – 6.5 x 3.25 in (16.5 x 8.2 cm)

2016 Texas Biltong Competition

By entering the competition the contestant confirms that the Biltong entered is made by his/herself using their own recipe.

All Biltong should be made out of beef.

Only traditional beef Biltong will be accepted.

Smoked meat is “Jerky” and will not be accepted.

Biltong is traditionally made pickled or salted.

The Biltong should be displayed on a standard round paper plate 21.9 cm (8 5/8”) in length and width. 

Points are given for creativity for display on the plate.

The Plate will be provided.

The Biltong will be displayed in cut pieces and whole pieces.

The minimum amount of cut biltong on the plate must fit in a closed Snack Zipper bag sized 16.5 cm x 8.2 cm (6.5”x 3.25”)

Bags will be provided to ensure that the correct amounts are shown.

There must be at least one big piece of Biltong on the plate.

Points are given for uncut pieces as well.

There are no maximum Biltong pieces on the plate as long it fits.  

Biltong will be judged on:

Taste. 15 Points

General appearance. 5 Points

Texture. 5 Points

The selected Judges will be experts in biltong making.

The selected Judges will know nothing more about the Biltong than what their eyes, nose, and taste buds tell them.

All judges are on the top of their game when it comes to Biltong tasting.

In case of a draw the Organizers will have the last vote to determine the winner.

Contestants lose ownership of their Biltong plate once entered.

All entries must be handed in by the scheduled time as displayed on the official clock located at the hall where judging takes place. All late arrivals will not qualify for the prize.

The time schedule will be displayed at the Hall and in the Texas Potjie program, which will be available at the check-in.

Judges’ decisions are final.

By entering, contestants agree not to engage with judges or committee members about the outcome of the competition.

Medium size Plates – 8 5/8 in (21.9 cm)

 Snack size ziplocks – 6.5 x 3.25 in (16.5 x 8.2 cm)

One Response to Competition Rules

  1. Irma Grobler says:

    Midwesters, kom ons woon die jaar se geleëntheid by. Klink na ‘n lang lekkerte en ons het dit nodig.

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