Competition Rules

These are the competition rules for the upcoming Texas Potjie Festival 2011:

Rules may still change slightly between now and Potjie 2011. Check the “Last Updated” date at the bottom of this page to know if rules changed since your last visit. New rules since Potjie 2010 will be in red and existing rules that have been modified will be in blue.

• General Rules
• Boerewors Competition Rules
• Biltong Competition Rules – New
• Cooksite Competition Rules
• Potjie Competitions Rules

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 three separate sign-up sheets placed at the hall, one for the Biltong competition, 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. Contestants will be assigned an entry number when they present their entries.
4. 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.
5. The time schedule will be displayed at the Hall (at the bathrooms & showers) and in the Texas Potjie program, which will be available at the campsite office.
6. Judges’ decisions are final. By entering in competitions, contestants agree not to confront judges or committee members about the outcome of competitions afterwards.

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.

Biltong Competition Rules / Biltongkompetisie Reëls

A biltong competition is being introduced in 2011. Below are the rules in English and Afrikaans:

English

Afrikaans

By entering the competition the contestant confirms that the Biltong entered is made using their own recipe and by his/herself. 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 26cm (10 ¼ “) 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 amount must fit on the plate. The minimum amount of cut biltong on the plate must fit in a closed Sandwich Zipper bag will fit 16.5 cm x 14.9 cm (6.5″x 5.875”). 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.  Be creative. Biltong will be judged on: - Taste. - General appearance. - Texture. - Creativity of the Biltong on the Plate. Judging 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. 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 campsite office. Judges’ decisions are final. By entering, contestants agree not to engage with judges or committee members about the outcome of the competition afterwards.

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 “Jerkey” en sal gediskwlalifiseer word. Biltong moet tradisioneel gemaak word, gepekel of gesout. Biltong moet op ‘n standaard ronde papierbord vertoon word. Bord moet maksimum 26cm (10 ¼”) in lengte en breedte wees. Daar word Punte gegee vir die uiteensitting op die bord. 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 Sandwich Zipper sakkie sal pas 16.5 cm x 14.9 cm (6.5”x 5.875”). 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. Punte word ook gegee vir heel stukke biltong. Daar is geen maksimum stukke wat vertoon word nie solank dit net in die bord pas. Wees kreatief. Biltong sal beoordeel word op: - Smaak - Algemene voorkoms - Tekstuur - Kreatiwiteit van die Biltong op die bord. Beoordeling 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 dieorganiseerders, wat dan volle reg oor die inskrywings het. 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.

Cooksite Competition Judging Criteria

1. The cook site judges will be visiting all the camp/cook sites during the afternoon (Sunday) 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 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 (Chicken), and an Open Category.
5. The Open Category entry can be made from any ingredient excluding Chicken, which is the ingredient for the Main Category for Potjie 2011.
6. All category entry dishes needs to be presented to the judges in the “potjie.” If not presented in Potjie contestant will be disqualified.
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 29, 2011