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Great Western BBQ Cook-off & Reser's Macaroni Salad Challenge

Event Date: Saturday, July 4, 2015

2014 Winners: Berts BBQ from Dundee is our new BBQ Champion, 2nd place is 2 Honks, and 3rd place goes to Slick's Big Time BBQ.

For the third year in a row, the Potato Salad Grand Champion is Kathy Charron, in 2nd place is Bill Ploetz, and 3rd place to Rita Foltz.

Congratulations to all our participants for jobs well done, we look forward to seeing you back next year!

BBQ Cook-off

bbq-cookoff-logoThe Great Western BBQ Cook-off is a fun competition for its participants and provides the opportunity to the rest of us for sampling great BBQ, watching competitors at work, and enjoying live music and a talented DJ. The BBQ tent opens to the public at 11:00 am, following the street parade through town. Sample plates are available and will include either "St. Louis" style ribs or Tri-Tip served with Reser's potato salad and a roll. Beverages are available, as well.

Grilling wizards and kings/queens of sensational sauces have the opportunity to test their creative BBQ skills in a fun-loving atmosphere against like-minded folks. We're looking for cowboy "poets" of the grill here – the reason why grilling abilities should be considered the Best in the West! This is the 5th year we've offered this fun competition, and each year interest from both competitors and the public grows. So, get your entries in early!

Here's how the cook-off will work. We have 15 spaces (10X10 in size) available for contestants and/or teams that submit the best reason they should be invited to this cook-off-to-be. Remember, this is a fun-loving atmosphere, so, your team's appropriately colorful name should set the stage for your talents!

This year's competition meat will be "St. Louis" style ribs. Check-in is at 8:00 am and space/equipment set-up can begin immediately. Orientation for all competing teams will be at 10:00 am. Competition ribs will be available at that time, and teams will have until 4:00 PM to cook their meat (set up and pre-prep prior to the cook-off is vital). All meat will be collected for judging at 4:00 PM. No meat will be submitted until then.

Sample plates of BBQ served with Reser's Potato Salad and a roll will be available for purchase by the public at $12 per plate. Beverage vendors will be onsite supplying water and soft drinks at $2 each, beer will be $5. All monies will be handled by the St. Paul Rodeo: Tickets will be sold upon entry for use when purchasing. For sampling rules and regulations download icon BBQ Cook-off Rules and Regulations.

8:00 AM: Check in/set up time for all Great Western BBQ participating teams has been moved up one hour to 8:00 AM because of the closure of Main Street through town for the street parade that begins at 10:00 AM. Mark your schedules accordingly. If you're running late and arriving after the closure, use Church Avenue NE coming in from the east side of town.

Here’s what you need to bring

  • Oregon Food Handlers Card (more info)
  • Your grill (propane is OK) – just be sure you can get the grill off your truck
  • All your own spices and sauces
  • Utensils and cooking implements
  • Smoking chips are OK or any other secret ingredient you want to use


resers macaroni prizes 2015Reser's Macaroni Salad Challenge

You know it's not a great picnic without salads and side dishes. For years, we've seen - and tasted - your best potato salads, but in 2015, it's time to give macaroni its time in the spotlight. The Macaroni Salad Challenge judges will be looking for Taste, Appearance and Originality, so dust off those family salad recipes, and bring your creative best to the Rodeo!

Applications must be received by our committee by June 30th, 2015 via the online entry form or by printed form faxed to 503-633-2153 (click to download icon Reser's Macaroni Salad Challenge Fax Submission Form)


Sponsored By:

Benchmade Knife CompanyCarlton Farms
Ernst IrrigationTactek ArmsResers Fine Foods