TRI-CITIES MEN’S EXPO BACKYARD BBQ COMPETITION

Event Overview

The Tri-Cities Men’s Expo Backyard BBQ Competition is a Pacific Northwest BBQ Association (PNWBA) supported event taking place in Pasco, Washington, on March 14, 2026. The competition is held outdoors, adjacent to the HAPO Center, as part of the annual Tri-Cities Men’s Expo, which showcases products and hobbies of interest to men. Teams will prepare Chicken Wings and Pork Spareribs for a panel of community judges, with the opportunity to sell leftover and extra competition meat to Expo attendees after turn-ins are completed.

Quick Facts

• Registration Deadline: February 27, 2026 (for sampling eligibility)
• Prize Pool: $2,500
• Team Limit: 6 sampling teams (waitlist available for potential increase)
• Categories: Pork Spareribs, Chicken Wings (whole or segments)

Event Contacts

• Organizer: Bonnie Hill
• Phone: 509-947-2136
•  Email: tricitiesme@gmail.com
• PNWBA Board Representatives:
• Dale Groetsema - 360-984-7571 | dale@pnwba.com
• Doug Canada - 509-860-2873 | dcanada@pnwba.com

Competition Schedule

Saturday, March 14, 2026

Team Load In 7:00 AM - 8:00 AM

Cooks Meeting 8:00 AM

Site Inspections 8:30 AM

Turn-in (30-minute window)

Chicken Wings 12:45:PM - 1:15 PM

Pork Spareribs 1:45 PM - 2:15 PM

Sampling to the public 2:00 PM - 3:30 PM (unless you sell out earlier)

Awards Ceremony 3:30 PM - 4:00 PM

Load Out 4:00 PM

Prize Purse

The total prize purse for the event is $2,500.

Sampling Guidelines

Sampling competition BBQ meats is a tradition at PNWBA events and provides an opportunity to interact with the public and earn additional income to offset competition costs. Sampling is optional but strongly encouraged for at least six teams. Teams interested in sampling must register and complete the Health Department application by February 27, 2026. Teams beyond the initial six may partner with permitted teams to pool meat for public sale. The event producer covers the $120 permit fee.

For sampling, only small portions are allowed—one pork spare rib bone or one whole chicken wing/segment per sample. No full servings or platters are permitted. Small paper boats will be provided for serving samples.

Health Department Compliance

• At least one team member must hold a current Washington Food Handler card (Get yours here).
• All teams must adhere to Benton-Franklin Health District regulations and will receive guidelines and an application after registering.
• Site inspections will be conducted by the Health Department on event day; non-compliance may result in disqualification from sampling and competition, with no refunds granted.

Sampling vs. Vending

• Vending: Selling full servings (e.g. Pulled pork sandwiches, bowls of chili) is not allowed.
• Sampling: Only small portions approx. 2-3 ounces, in provided containers are permitted. Approved samples are individual pork spareribs (one bone) or chicken wings (one whole or segment).

Payment Process

• Only approved paper tickets are accepted (no cash).
• Tickets cost $2 each; teams may set their own price with a maximum of three tickets per sample.
• Teams retain 75% of ticket sales, with 25% going to the event.
• Proceeds are paid directly by the TC Men’s Expo after the awards ceremony.
• If earnings exceed $600, a W-9 form may be required by the organizer.

Other Food at the Event

Additional food vendors inside the HAPO Event Center will offer other foods, desserts, and non-alcoholic beverages.

Team Requirements

• Review the Team Rules at the bottom of this page.
• New teams may visit the New Team Info page for helpful guidelines.

Site Inspection Checklist

• Competition Meats: Must be kept below 40°F, may be pre-trimmed, but cannot be brined, injected, or seasoned before inspection.
• Coolers: Sufficient ice required for safe storage.
• Fire Extinguisher: 2A40BC or 3A40BC rating (or larger), needle in green zone, with recent inspection tag (within the last year) or dated purchase receipt within the last year.
• Dish Wash Station: Three basins for washing, rinsing, sanitizing; dish soap and bleach.
• Hand Wash Station: Minimum 5-gallon insulated container with spigot and a catch bucket for wastewater.
• Sanitizing Station: Bleach bucket with sanitizing solution and clean cloth rag.
• Digital Thermometer: Required for food safety.

Registration & Fees

• Entry Fee: $100 (non-refundable)
• Refund Policy: If the event is canceled by the organizer, a $90 refund is issued; the $10 processing fee is non-refundable.
• Full payment is due at registration. Cancelations prior to health department permit purchase, and at least seven days before the event (by end of day March 7, 2026) receive full credit for a future event.

Site Information

• Site Size: 10 feet wide by 10 feet deep (larger canopies accommodated, but no vehicle parking at cook site).
• Sites are partly on grass and partly on pavement. In windy conditions, teams may set up entirely on grass for canopy security; smokers must be on a protective mat.

Provided utilities include potable water, trash, ash, grease, and grey water disposal. Electrical power is not readily available, so teams needing power should bring a quiet generator. Ice is not available on site.

Location & Accommodations

• Venue: HAPO Center, 6600 Burden Blvd, Pasco, WA
• Parking: Nearby the cook site; detailed maps will be sent upon registration on where to drive on the venue grounds to reach the cook site and parking.
• Lodging: Ample hotel and camping options are available in and around Pasco.

Questions & Contacts

• Dale Groetsema - 360-984-7571 | dale@pnwba.com
• Doug Canada - 509-860-2873 | dcanada@pnwba.com

Pacific Northwest BBQ Association Backyard BBQ Team Rules

General Rules

• A cook may not compete or assist on more than one team per event.
• Only charcoal, wood, or wood pellets are permitted as heat sources.
• Cooking devices cannot be shared between teams; however, dish washing stations and similar equipment may be shared. Each cook site must have its own fire extinguisher.
• Teams are responsible for keeping their cook site clean and disposing of garbage into bins designated by the venue.
• PNWBA membership is not required to compete.
• Minimum age to compete is 14; participants under 18 require parent/guardian approval.
• Excessive intoxication will result in immediate disqualification.
• Unsportsmanlike behavior or harassment will result in immediate disqualification or ban from PNWBA events.
• The PNWBA Event Representative has the final authority on scoring, rule interpretation, and disputes.

Pork Ribs Rules

• Only Spareribs, St Louis Style Ribs, or Baby Back Ribs are allowed. No Beef Ribs or Country Style Ribs.
• Ribs must be bone-in, cut to one bone per piece; minimum of eight ribs per turn-in required.
• No garnish; only aluminum foil provided by the event is allowed. The lid must fully close.
• No sculpting or foreign objects permitted.
• Saucing is optional, no pooling of sauce or sauce containers in the box.
• Ribs may be pre-trimmed but not seasoned or cooked before event arrival and setup.
• Turn-in windows are generally 30 minutes (15 minutes before and after the target time).

Wings Rules

• Only bone-in wings are allowed (whole wings or segments as defined by each event).
• Minimum of eight pieces must be turned in; unless otherwise specified, do not mix different chicken pieces.
• No garnish; only foil provided by event is allowed.
• Saucing is permitted, no pooling or sauce containers in the box.
• No foreign objects (e.g., bacon-wrapped wings).
• Chicken may be pre-trimmed but not seasoned or cooked before arrival and setup at the event.