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Ain’t nothing more Texan than a chili & barbecue cookoff

Posted by on November 14, 2012

Do you love chili?  I love a great bowl of chili.  I love it simple, just a bowl of tender meat and gravy, and I love it fancied up.  I love highbrow chili with exotic ingredients and I love lowbrow Frito Pie Chili, served in the bag.  It’s all good.

I had the pleasure of meeting George and Linda Odom, both Terlingua International Frank X. Tolbert – Wick Fowler Championship Chili Cookoff winners at RL Reeves, Jr.’s recent Terlingua Pop Up restaurant.  They’re exceptionally nice people.  I think I called George “Greg” for most of our conversations, and he was too darn sweet to correct me.  George was sampling his award winning chili at the pop up restaurant.  I enjoyed a huge bowl of divine Mexican chili, a recipe that I’m certain RL perfected in his days as a Lucha Libre promoter, and then was offered a sample of George’s chili.  I was happily full from my bowl of chili, but just couldn’t pass up a taster of champion chili.  Folks, I licked the plastic jello shot-sized container clean.  I licked it, in public.  It was that good, a pure Texas bowl of red.

You can try your hand at judging chili, or barbecue and/or a few other items this weekend at the 8th Annual Thanksgiving at Giddyups Tolbert Chili & Barbecue Cookoff.  The event is Saturday, November 17, and the first judging starts with Bloody Marys at noon.  All foods are free to judge, with the exception of Bloody Marys, which will cost you $5 to enter and sample and rate.  It’s all for a good cause, with proceeds going to the American Kidney Foundation.  Here is the schedule for turn in, and if you want to judge, show up earlier than turn in and let them know you want to help out.  Have a cold beer while you’re judging, it makes it much easier.

  • Bloody Marys – Noon – $5 entry and $5 to judge
  • Salsa – 12:30pm – $5 entry
  • Beans – 1pm – $10 entry
  • Tolbert Chili – 2pm – $15 entry
  • Ribs – 2pm – $10 entry
  • Brisket – 4pm – $15 entry

For more information, or to guarantee yourself a spot on the judges table for a particular category, or to volunteer, e-mail nancy@giddyups.com.  Unsure where Giddy Ups is, because you haven’t ever been that far south of the river?  It’s only a hop, skip and a jump from ATXFoodnews HQ, but here is a map for all you North Austinites.  The event will be outdoors, in the field behind the bar.  FYI, as this event is not in the Austin city limits, but in Manchaca, Giddy Ups is a smoking-allowed establishment.

One Response to Ain’t nothing more Texan than a chili & barbecue cookoff

  1. Randy

    Great event! Went last year & thoroughly enjoyed it,