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.

Signup through 4/7/23

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

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