SPC BBQ Cook-Off Committee Learns From San Antonio Stock Show & Rodeo

The St. Philip’s College CultureFest & Rib Cook-Off Committee visited the San Antonio Stock Show & Rodeo Bar-B-Que Cook-Off on Jan. 30 to observe judging procedures and strengthen the structure of the college’s CultureFest & Rib Cook-Off culinary competitions.

Committee members attended at the invitation of rodeo representative Amy Huebner to experience the judging process firsthand. The Bar-B-Que Cook-Off, one of the largest in the nation, was held on Gambler Road as part of the annual San Antonio Stock Show & Rodeo festivities.

The group observed judging in the ribeye and bean categories, studying how entries were organized, how judges were managed, and the requirements necessary to serve as a judge.

“It was very enlightening to watch the judging process,” CultureFest Co-Chair and Dean for Student Success, Enrollment Management Andres C. Arredondo said. “After each ribeye sample, a palate cleanser is required, allowing judges to reset before evaluating the next entry.”

Formed in Fall 2025, the committee meets weekly to codify standard operating procedures aimed at creating a seamless, professional judging structure for CultureFest. The goal is to increase competitiveness and align the event more closely with rodeo standards to boost participation and ensure a consistent judging structure to elevate competition year after year.

The updated structure will apply to all three CultureFest food categories: ribs, drinks, and desserts. The committee expects approximately 20 entries per category, for a total of 60 submissions. This year, judging will take place in the Heritage Room, a multipurpose space in the Cybersecurity Innovations Center.

Among the proposed changes are formalized standardized scoring rubrics and equipment purchases, such as official time clocks for entry submissions.

“It was exciting to have the opportunity to meet judges and competitors alike,” Dean Arredondo said. “It allowed our committee to actualize our goals to produce a more competitive environment. We want to match the level of professionalism that our Culinary Arts students bring to the Cowboy Breakfast.”