Cool Desert Nights Smoke & Shine Showdown 2026

Richland, Washington

June 27, 2026

Quick Facts:

Registration Deadline: June 13, 2026 to Sample

Prize Pool: $2,000

Team Limit: 10-12 teams

Categories: Pork Spare ribs, Chicken Wings (whole or segments)

About the Event:

This is a sanctioned PNWBA Backyard BBQ competition, being held at the Richland Uptown Shopping Center 1300 George Washington Way within the Cool Desert Nights Show n Shine event. Also happening that weekend a mile away at Howard Amon Park, the annual Richland Regatta (Hydroplane races), a popular annual event featuring products and hobbies of interest to an expected crowd of 30,000.

The competition is held outdoors in the parking lot of The Uptown Shopping Center (near Daisy Ranch Saloon), BBQ teams will prepare and present  Chicken Wings and Pork Spare Ribs to a table of judges recruited from the community. Your leftover competition meat and any extra that you cook can be sold to the public.

Prize Purse = $2,000 total

Event Contacts:

Organizer: Chandra Christenson

509-987-4003 or 509-430-8786 | information@richlandchamber.org

PNWBA Board Representatives: 

Doug Canada  509-860-2873 | dcanada@pnwba.com

Ray and Meba Fugiura: Head Judges

Competition Schedule:

Saturday, Jun 27, 2026

Team Load In  5:30am-6:30am

Cooks Meeting 6:30am, or earlier

Site Inspections 6:30am, or earlier

Turn-in  (30 minute window)

Chicken 11:00-11:30am

Spare Ribs 12:00-12:30pm

Sampling to the public 11:00am

Awards Ceremony 2:30-3:00pm

Load Out after awards

Sampling:

Public Sampling Guidelines

Sampling Competition BBQ Meats is a tradition at all PNWBA events. It is a great way to interact with the public and it allows you to make some money that can offset the cost of competing.  Some teams have figured out the value of that benefit and come prepared for sampling to be a profitable side gig.

Sampling is optional but strongly encouraged for all teams at this event. You need to register and fill out the Health Department application prior to Friday, June 13th.  The cost of the permit ($120) is paid in full by the event producer.

Health Department Compliance - REQUIRED!

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

https://www.foodworkercard.wa.gov/

All teams must follow Benton-Franklin Health District regulations. Expect the Health Department to inspect your cooksite on Saturday. You will be mailed those regulations and an application shortly after you register for this event.

Important: If a team violates health regulations or if the Health Department determines a team can no longer sample 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

For this event, you are only permitted to sample individual Pork Spare Ribs (one bone) and individual Chicken Wings (one whole chicken wing or one Wing Segment)

We will have a limited supply of small paper boats, large enough to hold a rib or chicken piece.

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

How Sampling Payment Works:

Approved Paper Tickets only - no cash accepted

Paper tickets cost $2 each

Set your own price: maximum 3 tickets per sample

You keep 75% of your ticket sales

Event keeps 25%

Proceeds paid directly by Richland Chamber of Commerce after the award ceremony

You may need to complete a W-9 form for Richland Chamber of Commerce if you total earnings exceed $600

Other Food at the Event:

Additional food vendors nearby at The Classic Car Show and Regatta may offer foods, desserts, and non-alcoholic beverages. 

Team Requirements:

Read the Rules: Please review the Team Rules  at the bottom of this 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. https://www.pnwba.com/New-Team-Info

Site Inspection Checklist:

Prior to inspection you cannot begin seasoning your meat 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, wash, rinse, sanitize

Dish soap and 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

Registration & Fees:

Entry Fee: $100.00 (non-refundable)

Receive full credit for future event if you cancel prior to Health Department Permit is purchased and at least 7 days before event (end of day, March 7th, 2026)

Refund Policy:

If the event is cancelled by the organizer: $90 refund

$10 processing fee is non-refundable under all circumstances

Payment Due: Full payment required at time of registration

Site Information:

Site Size: Each team will have 4 standard parking spaces available.

Provided Utilities:

Electrical power is not readily available. If you need power for your cooking or hot holding devices, bring a quiet generator

Potable water-Daisy Ranch Saloon

Trash disposal- Each vendor will have a large garbage tote

Ash disposal- Will be onsite in competition area

Grease disposal-Daisy Ranch Saloon

Grey water disposal- Daisy Ranch Saloon

Ice - available- Daisy Ranch Saloon

Location & Accomodations:

Event Location:

Uptown Shopping Center-enter the competition from Williams near the Denny’s entrance to avoid road closures. 

1317 George Washington Way

Richland, WA

Parking: at cooksite. 

Lodging: Plenty of hotel and camping options in and around Richland

Any questions. Call Doug for help

509-860-2873

PNWBA Board Representatives: 

Doug Canada  509-860-2873 | dcanada@pnwba.com

PACIFIC NORTHWEST BBQ ASSOCIATION

OFFICIAL BACKYARD BBQ TEAM RULES

1. A cook may not compete or assist on more than one team per event

2. Only charcoal, wood, or wood pellets are permissible heat sources for cooking

3. Cooking devices may not be shared by teams. Most other cooking equipment, such as dish washing stations, can be shared. Each cook site will have its own Fire Extinguisher

4. You are responsible for keeping your cook site clean and your garbage contained

5. You do not need to be a member of the PNWBA in order to compete

6. Minimum age is 14, under 18 requires parent/guardian approval

7. Excessive intoxication during an event will result in immediate disqualification

8. Any unsportsmanlike behavior or harassment of others will result in immediate disqualification or ban from PNWBA events

9. The PNWBA Event Representative has the final say on Scoring, Rule interpretation and other disputes
   Pork RIBS

10. Only Spare Ribs, St Louis Style Ribs or Baby Back Ribs are allowed. No Beef Ribs or Country style.  Each event will specify which Pork Rib to present

11. Ribs must be bone-in, cut to one bone per piece

12. Minimum of 8 ribs per turn-in required

13. No garnish, only aluminum foil provided by the event

14. Lid must be able to fully close

15. No sculpting, no foreign objects

16. Saucing is optional, no pooling of sauce in turn-in box, no containers of sauce in the box

17. Ribs may be pre-trimmed but not seasoned or cooked before arrival and setup at the event

18. Turn-in Windows are generally 30 minutes, 15 minutes before and 15 minutes after target time
    WINGS

19. Bone in wings only

20. Can turn-in Whole Wings (with or without the tip), or segments (drumettes and/or flats) each event will define what is acceptable

21. Minimum of 8 pieces must be turned in. Unless specified otherwise, do not mix different chicken pieces.

22. No garnish, only foil provided by event

23. Saucing is allowed, no pooling or sauce containers in the box

24. No foreign objects (such as bacon wrapped)

25. Chicken may be pre-trimmed but not seasoned or cooked before arrival and setup at the event