WASHINGTON STATE FAIR BBQ PLAYOFFS
IN PUYALLUP, WA
EVENT DATE: April 23rd through 25th, 2022
Registration Deadline – April 4th, 2022
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 a couple of cooking competitions thrown in. With a new, total prize purse of... $25,000 for the two competitions, it's the richest cooking competition in the Northwest!
For additional information about the PNWBA BBQ competition and SCA steak competition, please visit: https://patmaddock.wixsite.com/spring
- Organizer: WA State Fair / Pat Maddock
- PNWBA Board Representative: Pat Maddock & Bill Stock
- PNWBA Head Judges: Steve Rubin & Lance Rasmussen
- Steve Rubin - (206) 412-0877 cell / message / text. Email: firstname.lastname@example.org
- Lance Rasmussen – 206-601-2337 cell / message / text. Email: email@example.com
- Pat Maddock - 253-229-8889 cell, Email:firstname.lastname@example.org
PNWBA BBQ Prize Pool:
$22,500 Prize Pool
- Grand Champion - $6,000
- Reserve Grand Champion - $4,500
- Reserve Champion - $2,500
- 1st - $550
- 2nd - $400
- 3rd - $300
- 4th - $200
- 5th - $175
- 6th-10th - $150
- Pork Ribs
Load in times:
Friday April 22nd, 10am-8pm
- Saturday April 23rd from 10am to 3pm.
REQUIRED Cook’s Meeting:
- Saturday April 23rd at 6:30 pm - 1 member from each cook team required to attend, no exceptions.
- Awards on Sunday April 24th at 6:30pm.
Load out times:
- Sunday April 24th 8pm after event closes to the public..
11pm - 6am.
Turn-in Times on Sunday April 24th:
- 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
The Spring Fair is the richest cooking competition 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 after the last turn-in on Sunday but you will not be required to vend Sunday until AFTER turn-ins!
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 Pat NOT LATER THAN APRIL 6TH!!! The Fair pays the fee for us but this four page form MUST BE COMPLETE and in Pat's hands by the 6th (to meet the HD deadline) or, well, you can always stay home. Once you have registered to compete (at PNWBA.COM) Pat will email you the application. If you are not registering until near the deadline, contact Pat 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 $2.50 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 $5.
Teams will be paid 60% of what they take in. So, for a 2oz sample of pulled pork, for example, you're taking home $1.50 or for a rib, you net $3. 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 Pat an email at email@example.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 $2.50.) The Fair will be supplying printed signs you can post saying you are open for sales or not. (Everybody needs a break.)
Current Covid safety protocols by the state, county and facility will be observed.
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 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, however is limited levels. It is suggested to bring a power generator as a backup.
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.
Washington State Fairgrounds
110 9th Avenue Southwest
Puyallup, WA 98371-6811
For detailed driving instructions, please visit: https://patmaddock.wixsite.com/spring
RV and Hotel Accommodations:
Puyallup has several hotel options. The fairgrounds has an RV Park and bookings can be made directly with them at $35/night https://www.thefair.com/general-info/rv-camping/.