HOUSTON – At the Houston Livestock Show and Rodeo’s World’s Championship Bar-B-Que Contest, thousands of people pack into tents for smoked meat, music and a good time. But for nearly 20 years, one tent has doubled as something more: a deliberate space for Black and Creole culture at one of the world’s biggest barbecue stages.

That space is “Boots and Blues,” a cookoff team and tent owned by Houston businessman Victor Washington.

Washington, originally from Louisiana and a longtime member of the Rodeo’s Black Heritage Committee, said he launched the tent after noticing how few places at the cookoff reflected the Black community that has helped shape Houston and barbecue for generations.

“I saw the need for more Black representation during the cook off time, and I felt that it was very important for us to have a place for people in the community to come,” Washington said. “It’s a very expensive process, but it didn’t matter. It was something that I felt was very important for people in the community to get a piece of the pie and to enjoy the world class barbecue cook off.”

He’s been officially on the Black Heritage Committee for about 27 years, and Boots and Blues is approaching its 20th year at the cookoff.

A “GUMBO” OF MUSIC AND CULTURE

From the outside, Boots and Blues may look like another popular tent with a line snaking around the front. Inside, Washington is intentional about every detail especially the sound.

With deep Creole roots, he built the tent’s identity around the music and culture he grew up with in Louisiana: Zydeco, Mardi Gras flair and what he calls a “gumbo” of sounds.

“I want to make sure that we promote the Creole culture, the Black culture,” he said. “We call it gumbo ethnic people background and I wanted to make sure that we preserve that.”

“Creole music is something that I grew up with,” Washington added. “One thing about Boots and Blues is that we have a genre of music. We play zydeco, we play R&B, we play jazz, we play blues just a whole gumbo of music, of flavor. People love the music to get them energized. You depressed, you come there, you hear the beats, you de‑stress.”

Washington, who runs his own business, said the tent has become his personal release valve.

“The type of business that I own, it’s very stressful,” he said. “But when I get out there, all that stress goes away, when I’m able to enjoy that variety of music.”

A DRAW FOR COMMUNITY AND LEADERS

Over the years, Boots and Blues has become a stop not just for everyday Houstonians, but for some of the city’s most well‑known political leaders.

Washington recalls the late Congresswoman Sheila Jackson Lee, former Houston Mayor Sylvester Turner and Congressman Al Green all making his tent a regular Rodeo tradition.

“Sheila Jackson Lee used to fly in from D.C. just to come to my event,” he said. “They enjoy the food we had that Texas and Louisiana flavor. Sylvester Turner would make it a point to stop in sometimes two or three times, basically every night.”

He said they repeatedly praised what he was building.

“One of the things that they would give me, you know, props on: ‘Hey Victor, we really enjoy what you’re doing. You’re doing it out of your pocket for the people in the community to have a place to go to,’” Washington said. “I want my people to feel that they are part of this world class barbecue cook off, which is one of the world’s largest.”

FAMILY-RUN AND OVERFLOWING

Behind the scenes, Boots and Blues is a full family operation.

Washington’s son handles photography. His daughter works in the background. His sisters and nieces travel in from Louisiana to prep food, including what he proudly calls “that Louisiana potato salad.”

“I want to say thanks to my family members that come up from Louisiana to help make this a success,” he said. “It’s a full operation. And I try to run it like a business. I’ve been in business 33 years. You must run things like a business, and I think we have done a very good job of doing that.”

The demand reflects that. Washington estimates 200 to 300 people often crowd outside his 40-by-40 space, with a waiting list of sponsors and guests hoping to get in.

“We have grown out of the space,” he said. “We have two to three hundred people standing in front of our tent. Of course there’s a waiting list. We just need more real estate. Based on the years we’ve put in, I feel now that we’ve paid our dues,” he said.

MORE THAN A PARTY

For Washington, Boots and Blues is as much about visibility and belonging as it is about brisket and beats.

He talks about “a place for people in the community to come” especially Black Rodeo fans who may not always see themselves reflected across every tent or playlist.

He calls the cookoff “world class,” but makes clear that world also needs to include Black and Creole stories, food and sound.

“People in the community love to be part of this,” he said. “I want my people to feel that they are part of this world class barbecue cook off.”

As the tent pushes toward its 20th year with crowds continuing to grow Washington said he’s focused on improving, expanding and keeping the culture at the center.

“We start back up planning as soon as it ends,” he said. “What can we improve on? How can we reach more people?”

When he gets more space, Washington said, the goal is simple: more room for gumbo music, Creole flavors and a community that sees itself reflected at one of Houston’s biggest traditions.