2026 FLY-IN PIG BBQ COMPETITION

Myrtle Creek, Oregon
May 15-17, 2026

QUICK FACTS

Registration Deadline: May 1, 2026

Prize Pool: $10,000

Team Limit: 45 teams initially (expansion based on judge availability - waitlist available)

Categories: Chicken, Ribs, Pork, Brisket

BBQ WORLD CUP QUALIFIER

This event is an official qualifier for the BBQ World Cup with a $1 million prize purse! Both the Grand Champion and the Reserve Grand Champion will earn an invitation to the BWC. Check the details on their website about registration, fees and other details. You especially want to consider joining the BWC to take advantage of significant discounts.

Learn more about BBQ World Cup here.

ABOUT THE EVENT

This is a fully sanctioned traditional 4-meat PNWBA competition, and the third annual Fly-In Pig Barbecue in Myrtle Creek, Oregon.

Open to the public for the best in BBQ sampling, the event will also include regional craft beers, wines, ciders and spirits, bluegrass music and BBQ demos. We will have a "Kids Activities Fair", adult activities, raffles and games. And, as with other events at the airport, it is a fly-in venue with regional plane enthusiasts who fly in and park their planes for public viewing. Also this year, the Fly-in Pig will be hosting a Chili Cook-off, with a $600 prize purse, open to any vendor or competitor and judged by People's Choice Saturday only. Contact organizer for more information.

Free Equipment Storage: Competitors traveling to other competitions in the following weeks can store equipment safely at the airport between events. Pick it up at your convenience!

EVENT CONTACTS

Organizer: Mike Farnworth 541-680-2896 | info@flyinpig.org

PNWBA Board Representative: Dale Groetsema 360-984-7571 | dale@pnwba.com

PNWBA Head Judges:

• Steve Rubin - 206-412-0877 (call/text) | steve@pnwba.com
• Jane Biehl - jbiehl@pnwba.com
• Christene and Anthony James

COMPETITION SCHEDULE

Load In

• Thursday, May 14, 2026 by appointment with Contest Organizer
• Friday, May 15: 8:00 AM - 8:00 PM
• Saturday, May 16: 6:00 AM - 10:00 AM (with prior arrangement)

Site Inspection 

Saturday, May 16: 9:00 AM - 1:00 PM

Cooks Meeting (REQUIRED) 

Saturday, May 16: 5:00 PMAt least one  - team member must attend

Quiet Hours

10:00 PM - 6:00 AM

Potluck

Taco or Potato Bar on Friday evening.

All teams, judges and volunteers are invited to attend. Details will be sent in an email.  Held in the Judging Tent after the Judging Class ends, 

Jack Shot

Sunday, May 17: 9:30 AM

Turn-In Times (Sunday, May 17)

All turn-ins have a 10-minute window:

• Chicken: 10:55:00 AM - 11:04:59 AM
• Ribs: 11:55:00 AM - 12:04:59 PM
• Pork: 12:55:00 PM - 1:04:59 PM
• Brisket: 1:55:00 PM - 2:04:59 PM

Awards

5:00 PM (or earlier if possible)

Subject to change based on event processing

Load Out (free to stay overnight Sunday on-site)  After awards conclude

PRIZE PURSE

Total: $10,000

Sampling:

Public Sampling Guidelines

Sampling is optional but strongly encouraged for all teams. Teams that choose not to sample may be placed in areas with less public foot traffic. Offering to provide cooking demos to the public in lieu of or in addition to sampling is possible. Indicate your interest during registration and we will reach out to you.  For those arriving Thursday or very early on Friday, you may also choose to help cook the entries for the Judging class being held on Friday in lieu of sampling. You can indicate your interest during registration

Health Department Compliance - REQUIRED

One team member must have a current Oregon Food Handler card. Get yours here

https://www.oregon.gov/oha/ph/healthyenvironments/foodsafety/pages/cert.aspx

All teams must follow Oregon Health Department regulations

The Health Department will inspect on Saturday

Important: If a team violates health regulations or if the Health Department determines a team can no longer vend to the public, the event organizer (not PNWBA) may disqualify that team from public sampling and/or the competition. Disqualified teams are not eligible for refunds.

Sampling vs. Vending - Know the Rules

Vending = Selling full servings (like a pulled pork sandwich or bowl of chili) - NOT ALLOWED at this event

Sampling = Small portions in provided containers - THIS IS WHAT WE'RE DOING

Sample Size Limits (Oregon Health Dept Requirement)

All samples must be 3 ounces or less OR one single piece of meat (chicken, rib, etc.). 

We will have a limited supply of Small paper boats (holds one piece of chicken or one rib) and 3 oz cups. If you plan on sampling a lot, bring extra.

Your samples must fit in these containers. No full meals or platters allowed.

Saturday Sampling

What to Sample: Your choice! Popular ideas include:

• Competition meats (chicken, ribs, pork, brisket)
• 3 oz portions of Mac-n-Cheese, Brisket Chili, Jambalaya, BBQ Ramen
• Sliders, Brisket Street Tacos, Bacon-Wrapped items
• Sausage, Bread Pudding

Think tapas and appetizers!

Hours:

Encouraged: 11:00 AM - 5:00 PM

Mandatory (if sampling): 12:00 PM - 4:00 PM

Minimum commitment: 4 hours during mandatory period

Sample more to earn more!

Sunday Sampling

What to Sample: Competition meats (chicken, ribs, pork, brisket). Other items optional.

Hours:

Encouraged: 11:00 AM - 4:00 PM

You choose when and how long to sample

How Payment Works

Tokens only - no cash accepted

Tokens cost $2 each (PNWBA Wooden Tokens)

Set your own price: maximum 3 tokens per sample

You keep 75% of your token sales

Event keeps 25%

Checks paid directly by Fly-In Pig BBQ treasurer at the end of Sunday

You may need to complete a W-9 form for the Fly-In Pig BBQ committee

Other Food at the Event

Additional food vendors will offer fried foods, desserts, and non-alcoholic beverages. They will be set up separate from the teams sampling

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.

Chili Contest

Details are still being worked out but it will occur on Saturday, during sampling hours and judging will be people’s choice, Watch for more information in your email. Sign up will be on-site.

SPONSORS AWARD

There will be a special Sponsors Award this year, judged by sponsor representatives wearing official sponsor ID badges. Much like the People’s Choice, they will be purchasing samples with tokens and will meet as a group to select their favorite vendor.  The trophy will be awarded Saturday night.

TEAM REQUIREMENTS

Read the Rules: Please review the Team Rules Page, even if you're an experienced team. Every site will be inspected to ensure you meet these requirements.

New to PNWBA? Visit our New Team Info page for helpful guidelines.

SITE INSPECTION CHECKLIST

Your site will be inspected on Saturday, May 16: 9:00 AM - 1:00 PM. You cannot prepare meats or receive turn-in boxes until you pass inspection.

Required Items:

1. Competition Meats

Must be kept below 40°F

May be pre-trimmed

Cannot be brined, injected, or seasoned before inspection

2. Coolers

Must have enough ice to keep meats and perishables at safe temperatures

3. Fire Extinguisher

2A40BC or 3A40BC rating (or larger)

Needle must be in the green zone

Must have either:

Inspection tag dated within the last year, OR

Purchase receipt dated within the last year

4. Dish Wash Station

3 basins

Dish soap

Bottle of bleach

5. Hand Wash Station

5-gallon minimum insulated container with free-flowing spigot (example: insulated Cambro or modified 5-gallon cooler)

Catch bucket for waste water

6. Sanitizing Station

Bleach bucket with sanitizing solution

Clean cloth rag

7. Digital Thermometer

8. IRS W-9 Form

Must be completed online prior to inspection

REGISTRATION & FEES

Entry Fee: $295.00 (non-refundable)

Refund Policy:

If the event is cancelled by the organizer: $270 refund

$25 processing fee is non-refundable under all circumstances

Payment Due: Full payment required at time of registration

SITE INFORMATION

Site Size: 20 feet wide × 60 feet deep

The grassy field in which this event is held is quite large so feel free to bring your toy haulers and big RV’s. We will have room for you, guaranteed!

Let us know during registration if you are needing a wider spot, or, hard to imagine, a longer cook site.

Provided Utilities:

Electrical power (backup recommended if dependent on power- Power is meant for your cooking equipment and lighting. It is not meant to support your RV appliances, such as A/C, refrigerator, or other high-draw devices.)

• Potable water
• Trash disposal
• Ash disposal
• Grease disposal
• Grey water disposal
• Shower trailer (competitors only)
• Ice - FREE provided by the venue

LOCATION & ACCOMMODATIONS

Event Location:

Myrtle Creek Municipal Airport

1008 Aviation Drive

Myrtle Creek, OR

Parking: Most sites are deep enough to park your vehicle on-site or very nearby.

Lodging: Best options are in Roseburg (22 miles north). Good value and selection available. We are working to secure blocks of rooms at reduced rates at local hotels. We will send that information out to registered teams as it becomes available.

RV Camping: Possible but not guaranteed. An RV park is located near the event. Contact the event organizer well in advance to confirm availability. 

Any questions. Contact Mike or Dale for help.

Organizer: Mike Farnworth

541-680-2896 | info@flyinpig.org

PNWBA Board Representative: Dale Groetsema

360-984-7571 | dale@pnwba.com