June 27 - 28, 2026 Haydu Park, Kalama, WA
Saturday vs. Sunday
SATURDAY
The BBQ teams are there to showcase their own signature flavors and styles. You'll find anything from Ribs, Chicken, Brisket and Pork, to Mac and Cheese, Chili, Bacon wrapped bacon, Pork Balls, Street Corn, Banana Pudding, Smoked Strawberry Shortcake and who knows what else they have up their BBQ sleeves! We are bringing in more teams this year and you should be able to buy samples from 11 am - 6 pm. After 6 pm, the teams are cleaning up and getting ready for Sunday's competition. However, at 6 pm teams who still have food will bring it to a central location so you can still get BBQ and enjoy the live music.
SUNDAY
The BBQ teams are laser focused on preparing meat for the judges. Afterall, there is $15,000 up for grabs. While most teams will still be selling samples while competing, please be patient if they do not give you their undivided attention. Turn in times are at 11am, 12pm, 1pm and 2pm. They will have food for sale directly after they turn in for those hours. Teams start to break down and clean up at 4pm so they can attend the award ceremony at 5pm. If teams are running out of food around 3pm, they may have brought their remaining food to the HQ tent and you can buy it there from our volunteers.
The Competition Meats
Pork Ribs
Pork Shoulder
Pork Ribs
Contestants must use pork ribs and can choose from baby back or St. Louis style. Judges are looking for flavor, smoke, tenderness, and that perfect bite. It should not fall off the bone, but should leave a clean bite mark against the bone.
Chicken
Pork Shoulder
Pork Ribs
Pitmasters can use thighs, legs, breasts or wings to turn in to the judges. Here the judges want juicy flavor with a bite that cleanly breaks through the skin. Overall look is also key.
Beef Brisket
Pork Shoulder
Pork Shoulder
Beef Brisket seems to be the more difficult category. Judges want the perfect fatty, juicy tender, smokey, beefy bite. A deep color should go hand in hand with a rich beefy flavor. Brisket is usually turned in as slices or burnt ends, or both.
Pork Shoulder
Pork Shoulder
Pork Shoulder
Pork shoulder, aiso known as pork butt can be prepared as pulled pork, money muscle, or tubes. Pitmasters can turn in any combination in hopes to balance color, flavor, and texture.