They sell out fast. This is not an upscale foodie event with exotic, trendy ingredients, long descriptive names, and high points for plate appeal. This is real stuff, where the integrity and honesty of the old west is preserved, revered and celebrated. You get smoke in your eyes, sit under the beating sun, and listen to cowboys reciting poetry and singing with their guitars. You should not care if the beef is tough and the biscuits are burned, but usually it is not.
Any smart cook knows how to cut the burn off a biscuit and promote blackened beef.
Out on the trail you ate what was served and loved it. Many of these crafty old cooks convinced the hands that if the biscuits had a bit of black on them, that was the way it was supposed to be and that they could eat them or go hungry. The judging is based on the authenticity of the wagon and culinary equipment as well as the food quality. Every piece of equipment must have been available before this century began, but reproductions are permitted. The Lodge brand of Dutch ovens and skillets are the Mercedes of this competition.