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• 2023 WA Spring Fair

  • Start
    04/21/2023
  •  
    10:00 AM
  • End
    04/23/2023
  •  
    7:00 PM
  • Location
    110 9th Avenue Southwest, Puyallup, WA 98371
  • Spaces left
    0

  Join waitlist

  Registration Opens - February 5th, 2023 at 12:00am
  

  WASHINGTON STATE FAIR BBQ PLAYOFFS

  IN PUYALLUP, WA

  EVENT DATE: April 21st through 23rd, 2023

  Registration and Health Department Deadline – April 1st, 2023
  This gives you enough time to get the health department forms
  handled and then meet the health department's deadline

  As this is a fully sanctioned traditional 4 meat PNWBA event, the Washington State Spring Fair BBQ Playoffs is a different type of event than most others you'll participate in as it's really a BBQ vending event with cooking competitions thrown in. With a new, total prize purse of... $22,500 or more, it's one of the richest cooking competitions in the Northwest!

  This event is currently space limited to 34 teams. If registrations fill up, a waiting list will automatically be created. Should a team have to cancel, a replacement will be taken from the waiting list in order or registration date and time.

  This event will also feature an "Anything Salmon" special side category that competitors in this BBQ Playoffs are invited to also compete in.  Registration and details for the "Anything Salmon" will be sent to registrants of this events. 

  Event Management:

  • Organizer: WA State Fair / Bill Stock
  • PNWBA Board Representative: Bill Stock
  • PNWBA Head Judges: Lance Rasmussen & Steve Rubin

  Contact info:

  • Lance Rasmussen – 206-601-2337 cell / message / text. Email: lance@pnwba.com

  • Steve Rubin - 206-412-0877 cell / message / text. Email: rubin.s@comcast.net

  • Bill Stock-  253-241-8917 cell / message / text. Email: bill@pnwba.com

  PNWBA BBQ Prize Pool:

  $22,500 Prize Pool

  Final prize distribution pending

  Categories:

  • Pork
  • Brisket
  • Chicken
  • Pork Ribs

  Load in times:

  Friday April 21st, 10am-8pm

  Site Inspection:

  • Saturday April 22nd from 10am to 3pm.

  REQUIRED Cook’s Meeting:

  • Saturday April 22nd at 6:30 pm - 1 member from each cook team required to attend, no exceptions.

  Awards:

  • Awards on Sunday April 23rd at 6:30pm.

  Load out times:

  • Sunday April 23rd After the awards ceremony, Bill Stock will announce when the venue approves release!!! (should be shortly after)

  Quiet Hours:

  11pm - 6am.

  Turn-in Times on Sunday April 23rd:

  • 10:55 am to 11:04:59 am – Pork
  • 11:55 am to 12:04:59 pm - Brisket
  • 12:55 pm to 1:04:59 pm - Chicken
  • 1:55 pm to 2:04:59 pm - Ribs

  Note that turn-in window is different for those who have competed in SCA events

  Vending (Required!!!):

  The Spring Fair is one of the richest cooking competitions in the Northwest! In return, our hosts ask us to feed their guests by selling BBQ samples all day Saturday and you'll also have the opportunity to sell your competition extras on Sunday. PLEASE VEND SUNDAY WHENEVER YOU CAN.

  Please make no mistake, Saturday ACTIVE vending IS a requirement from 10am until at least 6pm (you can serve until 10pm and if you want to make bank, plan on it.). You'll earn an excellent return from the set prices and portion control determined by the Fair. The vending requirement is reasonable for the huge prize purse they provide us. (If that's not for you, try one of our smaller competitions.)

  All vending teams will have at least one member PRESENT with a current Washington State Food Worker Card and it must be posted in your site. To obtain your card, visit foodworkercard.wa.gov, take the on-line course, pay your $10, print out your card and BRING IT. (Pay particular attention to water temperatures and food holding temps!) The Health Department inspectors WILL visit your site Saturday and shut you down if it's in violation of requirements as instructed in your Food Worker Card on-line course. Our PNWBA Head Judges will also visit your sites throughout the day Saturday for their customary duties. They will complete those visits by 3pm. Keep those food supplies at the appropriate temps. (Is your fire extinguisher current?)

  Additionally, each vending team must complete a Temporary Food Establishment Application and submit it to Bill NOT LATER THAN APRIL 1ST!!! The Fair pays the fee for us but this four page form MUST BE COMPLETE and in Bill's hands by the 1st (to meet the HD deadline) or, well, you can always stay home. Once you have registered to compete (at PNWBA.COM) Bill will email you the application. If you are not registering until near the deadline, contact Bill earlier for the form to be completed, please!

  During vending hours, we will operate two cashier locations where fairgoers will buy the PNWBA wooden tokens. Those are all we may accept for the purchase of what we are vending. Our staff will be around periodically to count and exchange your tokens for a receipt and you will be paid before you depart Sunday.

  The Fair maintains their directive that we sell 2 ounce samples and cups will be provided to you all. Each sample sells for one $3.00/ token. Larger items which cannot be easily broken down, such as a full piece of chicken or a single rib, will be sold for 2 tokens. That's $6.

  Teams will be paid 60% of what they take in. As an example, if you sell a 2oz sample of pulled pork you're taking home $1.80 of that sample, you net $1.80. For a larger sample that is 2 tokens, a rib for example, will be $6 and you will net $3.60 of that sale. Many teams who have vended actively at this event have grossed more than $1,000. If you have questions about what sells well and what doesn't, drop Bill an email at bill@pnwba.com. But go into this knowing that most sides don't do well and most meats do. Remember everyone is looking to make sales. So, select a BBQ item that might have some uniqueness to it...make your offering stand out

  Signage for Vending:

  A rule at the Fair is NO HANDMADE SIGNS. To post a sign advertising your vending offerings, it's time to hit your computer printer. (On such signs, please say "One Token" rather than $3.00.) The Fair will be supplying printed signs you can post saying you are open for sales or not. (Everybody needs a break.)

  Team Requirements:

  Please review the Team Rules Page, even if you are an experienced team. Each site will be inspected to meet these requirements. If you are a new to competition BBQ team or new to PNWBA competitions, we recommend visiting our New Team Info page.

  Entry Fee:

  Entry fee is $195.00 USD and is non-refundable. In the event of a cancellation by the event coordinator, $182.50 will be refunded from the entrant’s payment. Regardless of the situation, a designated amount of $12.50 from the entry fee is non-refundable to cover payment and event processing expenses.

  Entry Payment Due:

  Entry fees must be paid at the time of registration.

  Utilities:

  • Power - provided by venue, but if you are dependent on power it is up to the team to bring a backup source. We have had pretty good luck with the available power there.

  • Potable Water - provided by venue

  • Trash disposal – provided by venue

  • Ash disposal – provided by venue

  • Grease disposal – provided by venue

  • Grey water disposal – provided by venue

  Team Event Size:
  20x20 – If you require a larger footprint or can fit in a smaller footprint, contact the organizer prior to the event.

  Location/Directions:

  Washington State Fairgrounds
  110 9th Avenue Southwest
  Puyallup, WA 98371-6811

  RV and Hotel Accommodations:

  Puyallup has several hotel options. The fairgrounds has an RV Park and bookings can be made directly with them at $40/night Do not wait until the last minute as the RV park quickly fills up. https://www.thefair.com/general-info/rv-camping/.

  Show details
• 2023 WA SPRING FAIR JUDGING

  • When
    04/23/2023
  •  
    9:45 AM - 4:30 PM
  • Location
    110 9th Avenue Southwest, Puyallup, WA 98371
  • Spaces left
    4

  Register

  WA STATE SPRING FAIR BBQ PLAYOFFS
  IN PUYALLUP, WA
  SUNDAY APRIL 23RD, 2023
  CALL FOR JUDGES, TABLE CAPTAINS AND VOLUNTEERS
  BBQ EVENT PORTION

  As this is a fully sanctioned traditional 4 meat PNWBA event, the Washington State Spring Fair BBQ Playoff's is a different type of event than most others you'll participate in as it is really a BBQ vending event with a couple of cooking competitions thrown in. It's one of the the richest cooking competition in the Northwest!

  We will have a special Salmon category after the standard 4 meat turn-ins. Please sign up for salmon on the separate Salmon judging registration at https://pnwba.com/event-5186446. Signing up for the BBQ event does not automatically enroll you in the Salmon judging.

  Event Management:

  • Organizer: WA State Fair / Bill Stock
  • PNWBA Board Representative: Bill Stock
  • PNWBA Head Judges: Lance Rasmussen & Steve Rubin

  Event Contacts:

  • Lance Rasmussen – 206-601-2337 cell / message / text. Email: lance@pnwba.com
  • Steve Rubin - 206-412-0877 cell / message / text. Email: rubin.s@comcast.net
  • Bill Stock- 253-241-8917 cell / message / text. Email: bill@pnwba.com

  Categories:

  • Pork
  • Brisket
  • Chicken
  • Ribs

  Total Prize Purse:

  $22,500

  Call for Judges:

  Important... You must be logged into this website with your email and password in order to access the registration for the event.
  We have expanded to 6 tables to judge the expanded field of 40 teams.
  We are looking for the following:

  • 36 Judges - Judges will be selected with preference for PNWBA Certified BBQ Judges. If you are not a PNWBA CBJ but are a KCBS CBJ, then you may be placed in a volunteer position or moved to a wait list as PNWBA CBJ's are given preference.
  • 6 Table Captains - Preference will be to certified as Table Captains.
  • 5-8 Volunteers - Food Runners, Meat Wranglers, and general helpers.

  Due to the fluid nature of this event, signing up does not guarantee a judging spot. Please be willing to volunteer as needed. Should there be a reduction in judges needed, an email will be sent to see if you would wish to volunteer.
  Head Judges will make the final assessment of volunteers and choose the seated judges. Tables will also be adjusted by the Head Judges at the event to try and even out the judge levels and experience.
  
  

  Jack Shot:

  Sunday April 23rd at 10:00am

  Turn-In Schedule:

  • Pork - 10:55:00 am to 11:04:59 am
  • Brisket - 10155:00 am to 12:04:59 pm
  • Chicken - 12:55:00 pm to 1:04:59 pm
  • Pork Ribs - 1:55:00 pm to 2:04:59 pm

  Turn-in window is a 10 minute window.
  
  

  Awards:

  Sunday April 23rd at 6:30pm.
  Subject to change depending on event processing.

  Location:

  Washington State Fairgrounds
  110 9th Avenue Southwest
  Puyallup, WA 98371-6811

  Accommodations:

  Puyallup has several hotel options. The fairgrounds has an RV Park and bookings can be made directly with them at $40/night Do not wait until the last minute as the RV park quickly fills up. https://www.thefair.com/general-info/rv-camping/

  Show details
• 2023 WA SPRING FAIR SALMON JUDGING

  • When
    04/23/2023
  •  
    9:45 AM - 4:30 PM
  • Location
    110 9th Avenue Southwest, Puyallup, WA 98371
  • Spaces left
    28

  Register

  WA STATE SPRING FAIR BBQ PLAYOFFS
  IN PUYALLUP, WA
  SUNDAY APRIL 23RD, 2023
  CALL FOR JUDGES, TABLE CAPTAINS AND VOLUNTEERS
  ANYTHING SALMON

  Important! - This is for the salmon judging that follows the BBQ judging. Please sign up for the BBQ judging first, before signing up for Salmon judging.

  This is a special “Anything Salmon” category that is open only to teams competing in the Washington State Fair BBQ Playoffs. This event will be judged under normal PNWBA criteria on Sunday after the main meats have been judged.

  Signing up for the Salmon event does not automatically enroll you in the BBQ judging.

  Event Management:

  • Organizer: WA State Fair / Bill Stock
  • PNWBA Board Representative: Bill Stock
  • PNWBA Head Judges: Lance Rasmussen & Steve Rubin

  Event Contacts:

  • Lance Rasmussen – 206-601-2337 cell / message / text. Email: lance@pnwba.com
  • Steve Rubin - 206-412-0877 cell / message / text. Email: rubin.s@comcast.net
  • Bill Stock- 253-241-8917 cell / message / text. Email: bill@pnwba.com

  Categories:

  • Anything Salmon

  Total Prize Purse:

  $2,500

  Call for Judges:

  Important... You must be logged into this website with your email and password in order to access the registration for the event.
  At this time, we are planning on 5 tables, but will be adjusted based on updated team count.
  We are looking for the following:
  

  • 30 Judges - Judges will be selected with preference for PNWBA Certified BBQ Judges. If you are not a PNWBA CBJ but are a KCBS CBJ, then you may be placed in a volunteer position or moved to a wait list as PNWBA CBJ's are given preference.
  • 5 Table Captains - Preference will be to certified as Table Captains.
  • 5-8 Volunteers - Food Runners, Meat Wranglers, and general helpers.

  Due to the fluid nature of this event, signing up does not guarantee a judging spot. Please be willing to volunteer as needed. Should there be a reduction in judges needed, an email will be sent to see if you would wish to volunteer.
  Head Judges will make the final assessment of volunteers and choose the seated judges. Tables will also be adjusted by the Head Judges at the event to try and even out the judge levels and experience.
  
  

  Jack Shot:

  Sunday April 23rd at 10:00am

  Turn-In Schedule:

  • Anything Salmon - 3:25:00 pm to 3:34:59 pm

  Turn-in window is a 10 minute window.
  
  

  Awards:

  Sunday April 23rd at 6:30pm.
  Subject to change depending on event processing.

  Location:

  Washington State Fairgrounds
  110 9th Avenue Southwest
  Puyallup, WA 98371-6811

  Show details
• 2023 WA SF Salmon

  • When
    04/23/2023
  •  
    10:00 AM - 7:00 PM
  • Location
    110 9th Avenue Southwest, Puyallup, WA 98371
  • Spaces left
    20
  • Registered
    14 registrants

  Register

  WA STATE SPRING FAIR BBQ PLAYOFFS
  IN PUYALLUP, WA
  APRIL 21ST THROUGH 23RD, 2023
  ANYTHING SALMON

  This is a special “Anything Salmon” category that is open only to teams competing in the Washington State Fair BBQ Playoffs and requires a special registration code to register. This event will be judged under normal PNWBA criteria on Sunday after the main meats have been judged.

  Event Management:

  • Organizer: WA State Fair / Bill Stock
  • PNWBA Board Representative: Bill Stock
  • PNWBA Head Judges: Lance Rasmussen & Steve Rubin

  Event Contacts:

  • Lance Rasmussen – 206-601-2337 cell / message / text. Email: lance@pnwba.com
  • Steve Rubin - 206-412-0877 cell / message / text. Email: rubin.s@comcast.net
  • Bill Stock- 253-241-8917 cell / message / text. Email: bill@pnwba.com

  Categories:

  • Anything Salmon

  Total Prize Purse:

  $2,500

  Prize Pool:

  • 1st  $575

  • 2nd $400

  • 3rd  $300

  • 4th  $250

  • 5th  $225

  • 6th  $200

  • 7th  $175

  • 8th  $150

  • 9th  $125

  • 10th  $100

  Site Inspection:

  During BBQ Site Inspection

  Jack Shot:

  Sunday April 23rd at 10:00am

  Turn-In Schedule:

  • Anything Salmon - Sunday April 23rd 3:25:00 pm to 3:34:59 pm

  Turn-in window is a 10 minute window.
  
  

  Awards:

  Sunday April 23rd at 6:30pm.
  Subject to change depending on event processing.

  Team Requirements:

  The Anything Salmon category category uses the following:

  Judging Criteria:

  Judges will follow standard criteria judging appearance/presentation, texture/technique/skill and then flavor/taste. Judges will factor how the team featured salmon in the texture/technique/skill score.

  Salmon:

  Salmon must be the featured star of the entry. The Pacific Northwest has a rich history of Salmon and is considered a regional BBQ tradition. Each entry should have a 3x5 card with a description of your entry for the table captain to read to the judges. The card may not have anything that identifies the team turning in the dish.

  Presentation:

  Presentation is the cook's choice using platters, cutting boards or other ideas. Maximum length and width of the platter or presentation board must not be greater than 20”x20” and must be stable and light enough for one person to transport from the turn-in table to the staging table, to the judging table. Live animals are not allowed to be used as part of the presentation. There must be 6 prepared servings for judging but may also include a larger portion to be used for appearance scoring.

  Cooking:

  Salmon will be inspected at the time of site inspection for the other BBQ meats and must be raw, unseasoned, uncured, not brined or injected and held at a safe temperature. The heat source for cooking the salmon must be from charcoal, wood and/or wood pellets. Other ingredients may be prepared on any heat source and can be pre prepared. The salmon, once cooked, may then be incorporated, and assembled into other ingredients for the final dish.

  Registration Fee:

  Included in BBQ Event Entry

  Location:

  Washington State Fairgrounds
  110 9th Avenue Southwest
  Puyallup, WA 98371-6811

  Show details
• 2023 Cattle Barons BBQ

  • When
    05/06/2023
  •  
    6:00 AM - 8:00 PM
  • Location
    Pendleton Convention Center, 1601 Westgate Pendleton, OR 97801
  • Spaces left
    24
  • Registered
    16 registrants

  Register

  PENDLETON CATTLE BARONS BUCKAROO BBQ CHALLENGE
  IN
  PENDLETON, OR
  EVENT DATE: SATURDAY MAY 6TH, 2023

  Registration Deadline - Thursday April 30th, 2023

  Welcome back to the Pendleton Cattle Baron's Buckaroo BBQ Challenge!  The organizers continue to make this year's event an outstanding competition!  Low $100 entry fee, meats except for chicken are supplied by the organizer and sponsors (see below), room for more teams, and organizers that really care about putting on a great event for the teams, judges, and attendees.

  You will be supplied with 2 trimmed Tri-Tip roasts from Painted Hills.  Painted Hills is a regional Oregon natural and grass fed meat producer.  If you participated in 2021 and 2022, the provided Tri-Tip was deemed excellent by our teams.  You can use the provided Tri-Tip for either or both of competition turn-in and the people's choice awards.  If you want more Tri-Tip for peoples choice, you are welcome to bring your own.

  You will also receive 3 racks of Baby Back Ribs from Hill Meat Company – a local company with regional distribution that has an excellent reputation.  These must be used as your competition meat for turn-in for a level playing field.  No outside meats allowed - and you won't be vending ribs.

  You will supply your own chicken as usual.  You won't be vending chicken.

  People's Choice:

  There is NO vending at this event, but everyone is required to participate in the People's Choice award between 1:00 pm and 2:30 pm.  During that time, you will serve a sample of Tri-Tip to anyone with a People's Choice Pin.

  Event Management:

  • Organizer: Jeff LaBoy, Cattle Barons Buckaroo BBQ
  • PNWBA Board Representative: Steve Rubin
  • PNWBA Head Judges: Jane Biehl & Steve Rubin

  Contact info:

  • Jeff LaBoy - 541-215-3007
    
  • Steve Rubin - 206-412-0877 cell / message / text. Email: rubin.s@comcast.net

  Prize Pool:

  $5,000 Total Prize Pool
  

  • Grand Champion - $1,025
  • Reserve Grand Champion - $750
  • Category 1st Place - $300
  • Category 2nd Place - $250
  • Category 3rd Place - $200
  • Category 4th place - $150
  • Category 5th place - $100
  • Category 6th place - $75

  Categories:

  • Beef Tri-Tip

  • Chicken

  • Pork Ribs (Baby Backs)

  Load in times:

  • 6am-9am on Saturday, May 6, 2023
  

  Site Inspections:

  • 8-9:30am on Saturday, May 6, 2023

  Turn-in Times:

  • 1:00pm – Tri-Tip
  • 2:00pm – Chicken
  • 3:00pm – Baby Back Pork Ribs
    

  Window is 5 minutes before to 5 minutes after each hour.
  The People’s Choice Awards tasting runs from 1pm – 2:30pm. Tri-Tip turn-in is at 1pm and chicken turn-in is at 2 pm so please be aware of the overlap.
  

  Awards:

  Awards on Saturday May 6th at 5:00 pm or earlier if possible.
  

  Load out times:

  • After awards

  Required Cooks Meeting :

  Saturday May 6th at 9:30 am

  Directions:

  1601 Westgate
  Pendleton, OR 97801

  Team Requirements:

  Please review the Team Rules Page, even if you are an experienced team. Each site will be inspected to meet these requirements. If you are a new to competition BBQ team or new to PNWBA competitions, we recommend visiting our New Team Info page.

  Entry Fee:

  Entry fee is $100.00 USD and is non-refundable. In the event of a cancellation by the event coordinator, $8.00 will be refunded from the entrant’s payment. Regardless of the situation, a designated amount of $8.00 from the entry fee is non-refundable to cover payment and event processing expenses.

  Entry Payment Due:

  Entry fees must be paid at the time of registration.

  Utilities:

  • Power - Please plan to bring your own power. Please contact the venue if you need power to see if available.

  • Potable Water - provided by venue

  • Trash disposal – provided by venue

  • Ash disposal – provided by venue

  • Grease disposal – provided by venue

  • Grey water disposal – provided by venue

  Team Event Size:
  20x20 – If you require a larger footprint or can fit in a smaller footprint, contact the organizer prior to the event.

  Show details
• 2023 Bottles Brews BBQs

  • Start
    06/09/2023
  •  
    10:00 AM
  • End
    06/10/2023
  •  
    7:00 PM
  • Location
    Vintner's Village 357 Port Ave Prosser, WA
  • Spaces left
    27
  • Registered
    3 registrants

  Register

  2023 BOTTLES, BREWS and BARBEQUES
  IN Prosser, WA
  JUNE 9th through 10th, 2023
  

  Registration Deadline: June 5th, 2023

  This is a fully sanctioned traditional 4 meat PNWBA event located in Prosser's Vintner's Village. A unique event that provides local wine, beer, and craft food tasting in one event with proceeds going to the Prosser Memorial Health Foundation. Currently the longest running event in the PNWBA.

  There is a limit of 30 teams.

  Event Management:

  • Organizer: Shannon Hitchcock / Prosser Memorial Health Foundation
  • PNWBA Board Representative: Eric Mendel
  • PNWBA Head Judges: Lance Rasmussen & Steve Rubin

  Event Contacts:

  • Lance Rasmussen - Email: lance@pnwba.com Phone: (206) 601-2337
  • Steve Rubin - Email: rubin.s@comcast.net Phone: (206) 412-0877
  • Eric Mendel - Email: emendel@pnwba.com
  • Shannon Hitchcock - (509) 786-6601

  Categories:

  • Pork
  • Brisket
  • Chicken
  • Ribs

  Total Prize Purse:

  $4,500

  Prize Pool:

  • Grand Champion - $600
  • Reserve Grand Champion - $400
  • Each Category:
  • 1st - $225
  • 2nd - $200
  • 3rd - $175
  • 4th - $125
  • 5th - $100

  Load In:

  Friday June 9th, 2023 11am until 4:45pm. If there is an issue with loading in before the cooks meeting, contact Lance via cell to make arrangements.

  Site Inspection:

  Friday June 9th from 1pm to 4:30pm.

  Cooks Meeting (Required):

  Friday, June 9th 5:00 pm
  At least one member of your team is required to attend the cooks meeting.

  Quiet Hours:

  11:00pm to 6:00am

  Jack Shot:

  10:00am

  Turn-In Schedule:

  • Pork - 10:55:00 am to 11:04:59 am
  • Brisket - 10155:00 am to 12:04:59 pm
  • Chicken - 12:55:00 pm to 1:04:59 pm
  • Pork Ribs - 1:55:00 pm to 2:04:59 pm

  Turn-in window is a 10 minute window.
  
  

  Awards:

  Saturday, June 10th at 5:00pm (or earlier if processing completes earlier)
  Subject to change depending on event processing.

  Load Out:

  Saturday, June 10th after the awards

  Vending:

  Optional, but encouraged!

  - One team member must have current WA food handler card.

  - Teams shall adhere to all Health Department requirements. Health Department will be inspecting on Saturday.

  - Tokens will be exchanged for 2 oz samples (or 1 rib or piece of chicken). Sampling should be small 2 oz portions not meals or large portions.

  - Tokens have a $1 value.

  - Teams keep 90% of sampling token value. 10% of sales proceeds to Prosser Memorial Health Foundation. Teams should follow sampling price list.

  Set Price is as follows:

  - Pork (2 oz sample) = 2 tokens ($2)

  - Chicken thigh, leg, or wing = 3 tokens ($3)

  - Brisket (2 oz) = 3 tokens ($3)

  - Rib (1 bone) = 3 tokens ($3)

  Team Requirements:

  This is a 21+ age event due to the BBQ area being combined with the beer and wine tasting area. If you have team members that are under the age of 21 please contact Eric Mendel or Lance Rasmussen. We will site your team on the outside of the 21+ age restricted area.

  Power - provided, however is limited levels. It is suggested to bring a power generator as a backup. Especially for those teams with both pellet smokers and steam tables.

  Potable Water - provided by venue

  Trash disposal – provided by venue

  Ash disposal – provided by venue

  Grease disposal – provided by venue

  Grey water disposal – provided by venue

  Registration Fee:

  Team entry fee is $195.00 USD and is non-refundable. In the event of a cancellation by the event coordinator, $182.50 will be refunded from the entrant’s payment. Regardless of the situation, a designated amount of $12.50 from the entry fee is non-refundable to cover payment and event processing expenses.

  Registration Payment Due:

  Team entry fees must be paid at the time of registration.

  Site Utilities:

  • Power - provided by venue, but if you are dependent on power it is recommended to bring a backup source.
  • Potable Water - provided by venue
  • Trash disposal – provided by venue
  • Ash disposal – provided by venue
  • Grease disposal – provided by venue
  • Grey water disposal – provided by venue

  Team Site Size:

  20x20 – If you require a larger footprint or can fit in a smaller footprint, contact the organizer prior to the event.

  Location:

  Vintner's Village
  357 Port Ave
  Prosser, WA
  
  Parking is in the back lot as prior years.

  Accommodations:

  Prosser has several hotel options.

  Show details
• 2023 Sutherlin Throwdown

  • Start
    07/14/2023
  •  
    10:00 AM
  • End
    07/16/2023
  •  
    7:00 PM
  • Location
    150 Willamette Street, Sutherlin, OR 97479
  • Spaces left
    24

  Register

  Registration Opens - FRIDAY March 10th, 2023 at 12:01am
  

  Southerlin Showdown
  IN Central Park - Sutherlin, OR

  EVENT DATE: July 14th through 16th, 2023

  This is a new PNWBA competition in Southern Oregon that is a fully sanctioned traditional 4 meat PNWBA event. This event is part of a larger event with a National Cornhole tournament and concert venue. This is also a BBQ vending event and has a total prize purse of $10,000 or more.

  This event is currently space limited to 40 teams. If registrations fill up, a waiting list will automatically be created. Should a team have to cancel, a replacement will be taken from the waiting list in order or registration date and time.

  Event Management:

  • Organizer: Terry Brock
  • PNWBA Board Representative: Dale Groetsema
  • PNWBA Head Judges: Jane Biehl & Steve Rubin

  Contact info:

  • Jane Biehl – 503-998-2906 cell / message / text. Email: president@pnwba.com

  • Steve Rubin - 206-412-0877 cell / message / text. Email: rubin.s@comcast.net

  • Dale Groetsema - Email: vancguy@hotmail.com

  PNWBA BBQ Prize Pool:

  $10,000 Prize Pool

  Final prize distribution pending

  Categories:

  • Pork
  • Brisket
  • Chicken
  • Pork Ribs

  Load in times:

  Friday July 14th, 10am-8pm

  Site Inspection:

  • Saturday July 15th, from 10am to 3pm.

  REQUIRED Cook’s Meeting:

  • Saturday July 15th at 6:00 pm - 1 member from each cook team required to attend, no exceptions.

  Awards:

  • Awards on Sunday July 16th at 5:00pm (or earlier pending awards processing)

  Load out times:

  • Sunday July 16th After the awards ceremony

  Quiet Hours:

  11pm - 6am.

  Turn-in Times on Sunday July 16th:

  • 10:55 am to 11:04:59 am – Pork
  • 11:55 am to 12:04:59 pm - Brisket
  • 12:55 pm to 1:04:59 pm - Chicken
  • 1:55 pm to 2:04:59 pm - Ribs

  Vending (Required!!!):

  Our hosts ask us to feed their guests by selling BBQ samples all day Saturday and you'll also have the opportunity to sell your competition extras on Sunday. PLEASE VEND SUNDAY WHENEVER YOU CAN.

  Please make no mistake, Saturday ACTIVE vending IS a requirement from 12pm until at least 7:30pm (you can serve until 9:30pm to serve concert goers. and if you want to make bank, plan on it.). You'll earn an excellent return as the split is 75% to the teams and 25% to the venue.

  Sample tokens will be $1 each. Samples should be $2 for a 2oz "side" like mac and cheese, beans, etc. $3 for a "heavy" 2oz MEAT sample and then up as the size of sample goes up.

  Vending with be split 75% to the team and 25% to the venue.

  Team Requirements:

  Please review the Team Rules Page, even if you are an experienced team. Each site will be inspected to meet these requirements. If you are a new to competition BBQ team or new to PNWBA competitions, we recommend visiting our New Team Info page.

  Entry Fee:

  Entry fee is $195.00 USD and is non-refundable. In the event of a cancellation by the event coordinator, $182.50 will be refunded from the entrant’s payment. Regardless of the situation, a designated amount of $12.50 from the entry fee is non-refundable to cover payment and event processing expenses.

  Entry Payment Due:

  Entry fees must be paid at the time of registration.

  Utilities:

  • Power - provided by venue, but if you are dependent on power it is up to the team to bring a backup source. If you run multiple pellet grills or higher power drawing equipment, please provide your own power.
    Each team will have one single 120V, 20-AMP LEAD ONLY!

  • Potable Water - provided by venue

  • Trash disposal – provided by venue

  • Ash disposal – provided by venue

  • Grease disposal – provided by venue

  • Grey water disposal – provided by venue

  Team Event Size:
  20x20 – If you require a larger footprint or can fit in a smaller footprint, contact the organizer prior to the event.

  Location/Directions:

  Central Park
  150 Willamette Street
  Sutherlin, Oregon 97479

  RV and Hotel Accommodations:

  Sutherlin has several hotel options, however, due to the Cornhole Tournament and other activities, we suggest you investigate and reserve hotel or camping accommodations sooner rather than later.

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