MEMBER REGISTRATION OPENS AUTOMATICALLY AT WED FEB 26th AT 12:01am AND FOLLOWING DAY FOR EVERYONE ELSE
2025 WASHINGTON STATE FAIR BBQ PLAYOFFS
IN PUYALLUP, WA
APR 11th - 13th, 2025
Registration Deadline: APR 1, 2025
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 total prize purse of... $25,000, it's one of the richest cooking competitions in the Northwest!
This event is currently 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: WA State Fair / Bill Stock
- PNWBA Board Representative: Bill Stock
- PNWBA Head Judges: Steve Rubin, Mike Marcum, Sheldon Koehler, Bob Washburn & Bill Stock (in-training)
Event Contacts:
Categories:
- Chicken
- Ribs
- Pork
- Brisket
Total Prize Purse:
$25,000
Prize Pool:
- Grand Champion - $2,000
- Reserve Grand Champion - $1,000
- Reserve Champion - $800
- Category Prizes:
- 1st - $700
- 2nd - $625
- 3rd - $550
- 4th - $475
- 5th - $450
- 6th - $425
- 7th - $400
- 8th - $375
- 9th - $350
- 10th - $325
- 11th - $325
- 12th - $300
Load In:
Friday, April 11, 2025 9:00am to 8pm
Site Inspection:
Saturday, April 12, 2025 10am to 3pm
Cooks Meeting (Required):
Saturday, April 12, 2025 @ 6:30pm in the Judges Area
At least one member of your team is required to attend the cooks meeting.
Quiet Hours:
11:00pm to 6:00am
Jack Shot:
Sunday April 13th @ 10:00am
Turn-In Schedule:
- Chicken - 10:55:00 am to 11:04:59 am
- Pork Ribs - 10155:00 am to 12:04:59 pm
- Pork - 12:55:00 pm to 1:04:59 pm
- Brisket - 1:55:00 pm to 2:04:59 pm
Turn-in window is a 10 minute window.
Awards:
Sunday April 13th @ 5:00 pm
Note: Subject to change depending on event processing.
Load Out:
After the awards ceremony, Bill Stock will announce when the venue approves release!!! (should be shortly after)
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 https://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. Portion control is a must!! Please stick to 2oz cup sizes for 1 token, 4oz portions at 2 tokens. Please be creative but we MUST stick to this sizing mandate!!
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! Note: The Fair may increase the token pricing this year slightly. If that happens, a notification will go out right away. This will only mean the potential for more money in your favor!
Samples Served:
This year, when you turn in your health department forms, provide Bill with your sampling menu. We are looking to diversify the menu so we don't have too many of the same items this year. Remember: With our portion sizes and a diversified menu, the goal is to spread the sales around so everyone walks away with as much money in their pockets as possible!
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 to 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.
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 dependent on power, bring a backup generator.
- Potable Water - Potable water provided by the venue.
- Trash Disposal - Disposal provided by venue.
- Ash Disposal - Disposal provided by venue.
- Grease Disposal - Disposal provided by venue.
- Grey Water Disposal - Disposal provided by venue.
- Ice - Not provided. Nearby retail outlets have ice.
Team Site Size:
20x20 – There will be a handful of spaces that are 20x25 MAXIMUM!!! Please contact Bill if you need one of these spaces by APRIL 1ST!!!
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/
