12th Annual Mud Dauber Festival & Chili Cook-Off

The Mud Dauber Chili Cook-Off March 18th! The Best Dance Music and a return to our Chili Cook-Off Roots (Luckenbach and Terlingua are synonymous) Get your team together and get ready to take the Luckenbach GOLD 1st place winner will receive a $500 cash prize !! $5 Chili tasting kit Sold On-Site Only - Benefiting The Grace Center of Fredericksburg, Texas. The Return of the Mud Dauber is also celebrated as Luckenbach has the best MUD in the Universe!

7:00 am (no sooner)  Chili Team Land Rush - 1st Come, 1st Serve Space

11:00am - Ticket Gate Opens

(ALL MUSIC WILL BE ON OUTDOOR MAIN STAGE)
Dustin De La Garza 10am-11:40

Saddle Sores 12pm-1:30pm

Tumbleweed Hill 1:50pm-3:50pm

Awards 4pm -4:30pm

Doug Moreland 4:30pm-6:30pm

Here's the Mud on Cooking Chili Cook Land Rush

(1st come 1st serve space) begins at 7am (no sooner).

Teams must cook at least 4 gallons of Chili to be tasted by the public, enough to make it last until 3PM. TURN-IN TIME FOR JUDGING WILL BE AT 1PM

$5 Chili tasting kit Sold On-Site to the public for tasting (DO NOT bring your own to serve) - Chili Kit's Benefit The Grace Center of Fredericksburg, Texas

Teams can be up to 4 people. Teams must load in and then move vehicle, set up, and begin cooking by 9:30 AM. Vehicles will be parked in the parking lot after unloading.

Team space is 12X12, with enough room for a Pop-Up, your burner/table, and a chili fixin cooler (please note…no BYOB).

A Cup for Judges and a Token Jar for People’s Choice will be provided The Grace Center of Fredericksburg, Texas

*All meat used must be USDA approved. NO GAME MEAT IS ALLOWED unless it has been processed and inspected at a USDA facility.

*All food used in preparing chili must be purchased from a permitted food facility (grocery/store/restaurant) and all receipts will be maintained onsite of the event for verification.

*Temperatures maintained (cool <41°F., 135°F.)
       All food must be cooked to the correct internal temperature. Once the correct internal temperature has been met all hot-holding items must maintain 135°F or greater. All cold-hold food must be kept at 41°F or lower. Temperature requirements are listed below:

165°F Poultry, stuffing, dressing, and all reheated foods
155°F Ground Beef
150°F Pork and pork products
140°F Whole Beef Cuts and other foods

*Ice from an approved source, scoop with a handle stored out of ice
        Only ice scoops with handles may be used to dispense ice to customers. Drinking cups/glasses may not be utilized to scoop ice. Ice scoop handles must be extended out of ice to prevent contamination.


*Food From an approved source and with proper label
       All food must come from an approved source and have an adequate label. Foods that are not prepared on-site or require extensive preparation or cooking must be prepared at a licensed food establishment. If food is manufactured off-site a copy of the food manufacture license must accompany the application or permit.

*All food, containers, and utensils stored at least 6” off the ground
        Food, equipment, and single-serve items must be kept 6” or more from the ground. Wooden pallets are permissible for outdoor events.
*Good employee/volunteer practices (eating, drinking, smoking)
       Employees shall not eat, smoke, or use tobacco in any form in the booth. Drinks are permitted in closed containers with a lid and straw. Employees should not handle both food and money simultaneously.
        Single-use gloves and utensils must be used to prevent bare-hand contact with ready-to-eat foods.

*Hair restraints for each employee/volunteer in food booth
        Employees must wear hair covers and clean clothes while working in booths. Acceptable hair covers are:Hats/Caps, Hairnets, Bandanas (must cover the skull of the head), and cook or chef’s hat.

Garbage container adequate and covered when not in use.

*Booth Covered, Floors cleanable, pests controlled
         Booths shall be constructed with barriers to protect the food and control access.
                Floors shall be constructed of concrete, asphalt, wood, outdoor carpet, tarp, or other cleanable material. The grass is not adequate.
                Ceilings over food prep shall be constructed of wood, canvas, or other material to protect against the weather.
                Lighting shall be shatterproof or shielded.

Gillespie County Health Division has the right to:
   I. Impose additional requirements to protect against health hazards related to the operation of temporary food establishments/
   II. May prohibit the sale of some or all potentially hazardous foods.
   III. May waive or modify requirements when it is reasonably determined that no health hazard will result.

Click here to download, you will be required to have a signed copy of this the morning of the cook-off. We will have some printed out for you to sign on site.