2024 FLY-IN PIG BBQ COMPETITION
IN MYRTLE CREEK, OR
MAY 17-19, 2024
Registration Deadline: MAY 16, 2024
$10,000 Prize Pool!
Team Limit - 30 Teams. A waitlist will be available.
This is a fully sanctioned traditional 4 meat PNWBA event and the inaugural 2024 Fly-In Pig BBQ Competition is coming to Myrtle Creek, Oregon. There is a total prize purse of $10,000.
Part of this event will have airplanes of various vintage that will fly in to the airport for the public to view. They are also planning an airshow. In addition to Pro teams, event will recruit First Responders and Backyard Cooks to compete in regular competition but also be separately recognized.
Open to the public for the best in BBQ sampling, the event will also include regional craft beers and wines, bluegrass music, BBQ demos and a PNWBA judging certification class. And, as with other events at the airport, it is a fly-in venue with regional plane enthusiasts who park their planes for public viewing. In addition we will be hosting a local Air show authorized by the FAA.
Event Management:
- Organizer: Mike Farnworth
- PNWBA Board Representative: Dale Groetsema
- PNWBA Head Judges: Steve Rubin and Jane Biehl
Event Contacts:
Categories:
- Pork
- Brisket
- Chicken
- Ribs
Total Prize Purse:
$10,000
Load In:
Friday, May 17, 2024 12pm to 8pm
Saturday, May 18th, 6:00 am - 10:00 am (with prior arrangement with Contest Rep)
Site Inspection:
Saturday, May 18, 2024 9am to 1pm
Cooks Meeting (Required):
Saturday, May 18, 2024 5pm
At least one member of your team is required to attend the cooks meeting.
Quiet Hours:
10:00pm to 6:00am
Jack Shot:
Sunday 5/19 at 10:00am
Turn-In Schedule:
Sunday, May 19, 2024
- 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:
5:00 pm (or earlier when possible)
Subject to change depending on event processing.
Load Out:
After Awards conclude
Sampling:
Sampling is optional but strongly encouraged for all teams. If needed, we will place teams that are not sampling in areas we expect would have less foot traffic by the public.
Vending vs Sampling. Vending is selling "servings" of an item, such as a Pulled Pork Sandwich or a bowl of chili. Sampling is a 1-2 ounce pinch of pulled pork, with a little sauce, in a provided sampling container or a 2-ounce portion of chili. Based on local Health Department regulations, we will only be sampling at this event.
You will be provided small paper boats sized to hold one piece of chicken or one rib as well as 3 oz cups if needed Your sample should be able to fit within these supplied containers. No full meal or platters of food can be sold at this event. We appreciate your cooperation in providing standard-sized samples.
Sampling on Saturday will be cooks choosing what they are offering to the public. Suggested items to sample include 1-2 ounce portions of sausage, Mac-n-Cheese, Bread Pudding, Brisket Street Tacos, Bacon Wrapped Anything, Jambalaya, BBQ Ramen, Brisket Chili, and Sliders. Think about Tapas and appetizers for inspiration. Of course, competition meats are always welcome, too.
On Saturday, sampling is encouraged from 11:00 am - 8:00 pm. Mandatory hours for sampling are 12:00 pm until 6:00 pm (for teams that choose to sample). The minimum commitment is four hours of sampling during the mandatory sampling period. We encourage teams to sample beyond that 4-hour commitment to earn more $$.
Sampling on Sunday will be competition meat (anything else will be optional). On Sunday, sampling is encouraged from 11:00 am - 4:00 pm. You choose the times and duration of sampling that works best for you.
All sales will be paid for with PNWBA wooden tokens - no cash. They will be recorded and collected throughout the day on Saturday and Sunday. They sell for $2 per token. You are free to set your own token price for the samples you are selling but please limit pricing to no more than 3 tokens for a sample.
One team member must have a current Oregon food handler card. Link to online resources to acquire your Food Handler card: https://www.oregon.gov/oha/ph/healthyenvironments/foodsafety/pages/cert.aspx
Teams shall adhere to all Health Department requirements. The Health Department will be inspecting us on Saturday. No permit or license is required as long as we only sell samples (2 oz or less, for example, or a single piece of meat). What you are selling must fit within the provided containers.
Tokens will be sold via the Myrtle Creek Chamber of Commerce.
Tokens have a $2 value and will be the PNWBA Wooden Tokens.
Teams keep 75% of the sampling token value. The event will keep 25% of sales proceeds.
Checks for sampling will be written directly by the Myrtle Creek Chamber of Commerce to the teams for sampling money by the end of the Sunday event. You may be required to complete a separate W-9 between the team and the Myrtle Creek Chamber of Commerce.
People's Choice:
There will be a People's Choice Competition on Saturday from 10 am until 7 pm amongst all those selling samples. Each event attendee will be provided with one People's Choice ticket upon entry which they can use to vote for their favorite BBQ team. Each team should have a container to hold these tickets for counting at 7 pm. The organizers may come by during the day to start counting your tickets to reduce the time it takes at 7 pm to finalize the count. Before the event closes at 8 pm, they will announce the winner. At the least, there will be a trophy for the winner. More details will be announced as we get closer to the event.
Team Requirements:
Please review the Team Rules Page, even if you are an experienced team. Each site will be inspected to meet these requirements listed in the team rules. If you are a new to competition BBQ team or new to PNWBA competitions, we recommend visiting our New Team Info page.
Inspection Reminder: Please be sure to verify the inspection requirements in the competition instructions for cooks. The head judge team will be reviewing the following items during inspection. Should the following not pass inspection, you will not be able to prepare your meats or receive a turn-in box until inspection has passed.
1. Competition meats - Meats must be held under 40 degrees and may be pre-trimmed, but may not be brined, injected or seasoned prior to inspection.
2. Coolers - Cooler must contain enough ice to maintain meats and perishable items at food-safe temperatures.
3. Fire Extinguisher - 2A40BC or 3A40BC (or larger) required at each cooksite. The needle must be in green. The extinguisher must either be tagged with a date that is 1 year or less from the competition or must have a receipt attached with the date showing within 1 year.
4. Basins - 3 basins for dish wash station.
5. Dish soap for dish wash station
6. Bottle of bleach for dish wash station
7. Hand wash station that has a 5 gallon minimum insulated container with a free flowing spigot. Example- A 5 Gallon insulated Cambro (the larger) or insulated 5 gallon cooler modified with a free flowing spigot.
8. Catch bucket for hand wash station water
9. Bleach bucket with sanitizing solution with an cloth cleaning rag for bleach bucket
10. Digital Thermometer
11. IRS W-9 Form completed online during the 2024 season prior to inspection.
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 payment made. 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
- Ice - will be available at the venue. Also, nearby retail outlets have ice.
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:
Myrtle Creek Municipal Airport
1008 AVIATION DR
MYRTLE CREEK, OR
Accommodations:
Lodging - best choice and good value can be found in Roseburg, about 22 miles north of the event. Your cooksite most often will be deep enough that you can park your vehicle on-site, or very nearby. RV camping is also possible but not guaranteed. There is an RV park near the event. Check with the Event Rep for sure well before the event.
