PNWBA Presents
BBQ Competition Basics Cooking Class
Pendleton, Oregon
Saturday, April 18, 2026 - 6:30 am to 7:00pm
Registration Closes End of Day Saturday, April 11, 2026
This class is a combination of classroom lectures, live demonstrations and hands-on practice on how to select, prepare, cook and present Competition Quality Beef Brisket, Pork Butt, Chicken, Pork Ribs and Tri-Tip. We will instruct through the entire process of a BBQ competition, from prepping the meat to creating a turn-in box ready to be judged.
Presented by a team of All-Star Pitmasters from the area, combined they have been competing for more than fifty years, all over the country, winning countless awards in all five meat categories. Together, they will lead you through the details to make great BBQ.
Each student is requested to bring at least one charcoal or wood-pellet cooking device. If not available or not easily transportable, let us know so we can be sure to pair you up with other students bringing cooking equipment. You will be paired up with 2 or 3 classmates into a team that will cook all five provided meats. We will also provide you with seasoning and sauces to use in the class. A full list of required additional equipment and supplies will be sent to you shortly after you register for the class. Again, let us know if you are short on some of the items and we will try to help you out as best we can. During registration, we will be asking if you have a cooking device, a canopy, and folding table to bring. Knowing how much BBQ experience you have helps us to pair you up with others into a BBQ team for the day.
Class size is initially limited to 16 participants overall. As we recruit more pitmasters to help with instruction, we can expand the number of students that can participate. Each registered student is invited to sign up a Plus One who is a family member or a bona fide BBQ teammate at a reduced tuition until the class is full.
Students should wear clothing that is comfortable in the outdoors and be prepared for inclement weather, although our work will be mostly under available canopies.
A class outline will be provided that allows for plenty of notetaking, but you might want to bring along a notebook for yourself and/or your Plus One. Bring your own writing instrument.
Bottled water will be available throughout the class. In addition to sampling your own cooking, the event will provide light snacks and a lunch cooked on our equipment. We are limited in our capacity to meet your dietary restrictions. If you have any, please contact Dale Groetsema at the number below before signing up for this class..
When:
Saturday, April 18, 2026
6:30 AM - 7:00 PM
Schedule:
Arrival begins at 6:30 to 7:00am to check in and get to know your classmates and instructors. Set up your cook site.
8:00 am – Class Begins
Topics include
7:00pm – Class Ends
What to Bring:
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A notebook and pen for taking notes
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Your appetite! You’ll be tasting some mouthwatering BBQ during the class.
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A wood pellet or charcoal cooking device - No propane or electric as a heat source.
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Equipment and supplies from a list we will send you after you register
Entry Fee:
If you are thinking about including a Plus One, we recommend you should do it when you register as we expect the class to fill.
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$250.00 USD per Student
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$150.00 for a guest of a student that is either a teammate or immediate family member. Limit one guest per Student.
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Cancellations and refunds (minus $20 processing fees) available up to 7 days prior to the class.
Student Registration Includes:
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Tasting samples of all meats cooked in the class
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1 year membership to PNWBA (or a one year extension if already a member)
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Printed Class outline
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PNWBA Swag
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Free entry to one future PNWBA BBQ competition (value up to $195), valid through 12/31/2026. Please note that certain events may be excluded or subject to restrictions. This is a rebate after you have successfully competed in a sanctioned event.
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Discount on purchases of seasonings and sauces used in the class (when available)
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Mentorship by an experienced Pitmaster (when available) at select future BBQ competitions
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Your team of 2-3 additional classmates will receive 1 brisket, 1 pork butt, 12 pieces of chicken, 2 slabs of pork ribs and a Tri-Tip steak. After sampling your meat and submitting your entry to the judges, you may split up the leftovers with your teammates to take home with you.
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All seasonings and sauces you will need to cook the meat
Guest of Student Registration Includes:
Location:
Pendleton Convention Center
1601 Westgate
Pendleton, OR 97801
Detailed driving instructions will be sent to you after registration
Your instructors
Scott Bramhall - is the head cook of Red Beards BBQ, an award‑winning competition barbecue team launched in 2023. After earning multiple Backyard Grand Championships (GCs) and a Reserve Grand Championship (RGC), Scott transitioned into PNWBA and primary four meat sanctioned events, where the team has competed in six states and earned multiple Top 10 calls. Our 2025 BBQ season was highlighted by a 5th Place Brisket finish at the PNWBA Spring Fair, multiple walks in ribs, and an RGC at the Famous Dave’s All‑Star BBQ Competition. That momentum carried to the national stage with a 9th‑place finish at the World Food Championships in Indiana, competing against top teams from around the world.
Doug Canada - I’m Doug Canada and along with my wife, Stacy, we are Pork Daddy's. We've been competing for 15 years in the PNWBA as well as KCBS, and MBA (Memphis In May). I look forward to spreading what BBQ knowledge I have gained over the years with new teams. I look forward to meeting all of you and helping you to taking your BBQ to the next levels
Dale Groetsema - With more than 25 years of BBQ competition experience, Dale has competed all over the United States, including the American Royal and Jack Daniels Invitational. His favorite meat - some days it is ribs, some days it is brisket - it all depends on what is on the smoker most of the time.
Edgar Hargrow, Jr - Competes as Pit 71. This is our 5th year competing in competition BBQ. Our first year we won New Team of the Year. In the past 4yrs we have been successful in all 4 meats, receiving a Perfect Score in all 4 (chicken, ribs, pork, and brisket). We do this not only for the love of BBQ, but for the comradery and friendships we have made over the past years! Top Ten Team of the Year for PNWBA over the past three years.
Questions?
For additional information, contact Dale Groetsema / Dale@PNWBA.com 360-984-7571
