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May be an image of 4 people and text that says 'RDO® EQUIPMENTCO. Sv SMOKE-OFF 5th Annual RANGER JANUARY 12-14, 2024 Plałinum Sponsor: The Good Bull Ranch 6815 FM-311, Spring Branch, TX 78070 Live Performance By: THE SPAZMATICS January 13 approximately PM Food Trucks: Special Events for Kids: CURB FOOD TRUCK Mechanical Bull FUNNEL CAKE TRUCK Glow-in-the-Dark Snow Party BOURBON & BRANCH Petting Zoo TRAILER Hot Chocolate/Coffee Truck Entry Fee: $30.00 for adults and $15.00 for kids ages 6-15 $30.00 for adults 16 and up FOR THE ENTIRE WEEKEND AND THE SHOW Sponsorship Opportunities Available! Brandon Salinas 210-273-8842 SCANFOR SPONSORSHIP INFO & TICKETS!'

15th Annual Ranger Smoke Off
When: January 12-14, 2024
Where: Good Bull Ranch
6815 FM 311
Spring Branch TX, 78070

✓ BBQ Competition ($250 Entry Fee) – Brisket, Ribs (Spare), Chicken
✓ Cook’s Choice ($25 Jackpot entry) – Open Entry
✓ Bean Competition ($25 Jackpot entry)
✓ Margarita Competition ($25 Jackpot entry)
✓ Bloody Mary Competition ($25 Jackpot entry)
✓ Dutch Oven Dessert Competition ($25 Jackpot entry) –DESSERT ONLY
✓ Salsa Competition ($25 Jackpot entry) 
✓ Kid’s Cook Competition ($25 Jackpot) – Must be a meat, can be smoked or grilled on site by the youth (8th grade and younger) on site.


Our rules are simple and have been established for the protection of each cook. That means if you are an experienced cook or a “novice” just starting out, everyone must follow the same guidelines and are subject to the same rules. We endeavor to make our cook off fair and honest with no one receiving an advantage over anyone else.

All alcohol is BYOB. This event is intended to be a family and community friendly event and therefore we encourage responsible alcohol consumption.

Teams may set up after 2pm on the Thursday before the cook off. The Head Cook should check-in upon arrival to receive your cook site.

Sites will not be held without payment in full with registration. Cooking sites will be assigned prior to arrival. Space will be assigned based on availability not preference. Each team will be responsible for its own equipment and ingredients. Water and electricity are not available at the cook site. Max three vehicles units per 30x50 site (pit, car, truck, camper, 5th wheel all count as vehicle units). RV Sites are available in the RV park adjacent to the competition on a first come, first serve basis for additional cost.
Contact Guadalupe River RV Park & Campground at (830) 885-7200.

The Head Judge will be available to inspect meat on Friday beginning at 1 pm through 5pm. Contest meat is always subject to inspection by Head Judge. All meat will be brought to the site RAW. No pre-marinating, pre-soaking or pre-spicing is allowed. All preparation must be on site.

Any type of commercial or homemade pit/smoker may be used, with only wood or wood product fire for cooking. NO PELLET SMOKERS or
PELLET GRILLS! Gas or electric lighters, blowers are permitted. Gas grills are prohibited.
Margarita – Friday 7:00 pm
Salsa – Friday 7:30 pm
Cook’s Choice – Friday 8:00 pm
Bloody Mary – Saturday 9:00 am
Dutch Oven Dessert – Saturday 10:00 am
Beans – Saturday 11:00 am
Kid’s Cook – Saturday 12:00 pm
Chicken – Saturday 1:00 pm
Ribs – Saturday 2:00 pm
Brisket – Saturday 3:00 pm
All Turn-in times have a 20 minute window (10 minutes before and after the turn-in time). Any trays received outside of the turn-in window will not be judged.

All trays are inspected by the Head Judge or his/her representative for conformity with our turn-in requirements. Trays which have any markings of any kind that appear to have been added after the initial signing will be disqualified. If a marking is apparent to the Head Cook, he/she may return that tray to the Head Judge who will replace the entire tray.

Brisket - Seven (7) slices, approx. 1/4 to 3/8 inch thick, laid east to west Pork Spare Ribs - Seven (7) pork spare ribs, laid east to west, layered ok Chicken – Two halves of a non dis-jointed chicken, skin on
Beans – Cup provided, nothing bigger than the bean

In Texas, we judge meat only! Absolutely NO garnish or sauce is allowed. The cook is provided with a Styrofoam tray with one sheet of foil which is to be placed in the bottom of the tray. The meat is placed on the foil. Nothing is to be “puddled” in the tray.

The Head Judge may disqualify a contestant for unsanitary conditions or entries.

A double blind judging system is used to insure anonymity of the cook.
Head Judge – The Head Judge will be an experienced, impartial person that is not a member of any participating team.
Volunteer Judges - The volunteer judges will be selected at the event. All efforts will be made to select unbiased judges. Head Cooks are excluded from participating as a judge.

A Head Cook’s meeting will be held 6pm Friday to review rules and answer any questions.
At this time turn-in trays, turn-in cups and aluminum foil will be distributed.

Main Meat Categories (Brisket, Ribs, Chicken)
1st – 3rd place will receive prize money and a trophy
4th – 10th place will receive a ribbon or small trophy
1st Place - $200
2nd Place - $100
3rd Place - $50
All Jackpot Categories
1st place only will receive prize money*
1st – 3rd place will receive a trophy
*All Jackpot prize money will be split 50% to the winner and 50% to SBYFA
Points System
Points will be awarded to places 1st through 10th in the Main Meat Categories only. These points will be tallied to determine the Grand/Reserve Champion.
Grand Champion
Grand Champion will receive $250 in prize money and a trophy
Reserve Champion
Reserve Champion will receive $100 in prize money and a trophy

Contact Us

Smithson Valley Youth Football Association

20540 Hwy 46 W ste 115, PMB 115
Spring Branch, Texas 78070

Email: [email protected]

Smithson Valley Youth Football Association

20540 Hwy 46 W ste 115, PMB 115
Spring Branch, Texas 78070

Email: [email protected]
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