PNWBA Event Details

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2023 WA Spring Fair

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


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Registration is closed

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



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:

PNWBA BBQ Prize Pool:

$22,500 Prize Pool

Final prize distribution pending


    • 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 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, 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 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.


      • 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.


      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.

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