Glazed & Confused

06/22/2026

06/22/2026

Next weekend Big Smoke BBQ will be in full effect. Come out and have a great time eating bbq, listening to live music with a tasty beverage and checking out all the vendors!

06/17/2026

06/14/2026

It was a beautiful weekend in Prosser and a great location for BBQ. We had a solid cook with our new setup.

2nd place ribs
4th place pork
11th place brisket
12th place chicken (I totally under seasoned)

Congrats to Rusty's BBQ on the Q GC and Small AXE BBQ on the RGC.

Next up we have Big Smoke in Little Kalama in 2 weeks

05/20/2026

Feed the Troops 5/23 at the Kalama Fire Station! FREE to veterans.

05/18/2026

We had a really fun weekend in Myrtle Creek surrounded by top Pitmasters ranging from California all the way to Canada. We had a solid cook and our scores hovered in the middle of the pack. Congrats to Elaine Hilbert for winning the chili cook-off with her epic green verde chili. Congratulations to Crooked Pigs BBQ on the RGC. Last, but certainly not least, congratulations to William Boogie Whitfield on his first GC with an absolute monster of a cook. In addition to the wins, GC and RGC qualify for the World Barbecue Competition next year!

05/11/2026

This is a great opportunity for anyone that’s been curious about competition barbecue. It’s low stress and very supportive. Come spend the day with me!

The Pacific Northwest BBQ Association (PNWBA) is hosting an intensive, one-day BBQ Competition Basics Cooking Class designed to take you from backyard griller to competition-ready pitmaster.

# # Event Logistics
When: Sunday, May 31, 2026 | 6:30 AM – 7:00 PM
Where: Haydu Park Expo Building, 253 Kalama River Road, Kalama, WA
Registration Deadline: Ends Sunday, May 24, 2026

Cost: $195 per student; $100 for a "Plus One" (immediate family or teammate).

# # What You’ll Learn
This "hands-on" course covers the entire lifecycle of a BBQ competition, focusing on the four major meat categories: Beef Brisket, Pork Butt, Chicken, and Pork Ribs.

Key Topics Include:
Meat Selection & Prep: Choosing the right cuts and trimming for quality.
The Cook: Mastering flavor profiles, smoking woods, and equipment.
The Turn-in: Learning how to build a "blind box" that meets judging criteria.
The Lifestyle: Insights on cooksite setup and competition flow.

# # The Experience
You won’t just be watching; you’ll be cooking. Students are paired into teams of 2–3 to prepare all four meats using provided sauces and seasonings.

Equipment: You are asked to bring a charcoal or wood-pellet cooker (no propane/electric). If you can't, the organizers will pair you with someone who has one.

Supplies: A detailed equipment list will be sent after registration. PNWBA provides the meat, sauces, and snacks/lunch.

Instructors: You’ll be mentored by Hall of Fame pitmasters Pat Maddock, Adam Scattergood, and Dale Groetsema, who share over 50 years of combined award-winning experience.

# # Student Perks
Beyond the education, your registration fee includes:

A 1-year membership (or extension) to the PNWBA.
Tasting samples of all meats cooked during the class.
Leftover meat to take home after judging.
A printed class outline and PNWBA swag.
Mentorship opportunities at select future competitions.

Note: For dietary concerns or specific questions, contact Dale Groetsema at 360-984-7571 or [email protected].

04/21/2026

Registration is open for our home turf barbecue competition. Pitmasters sign up early as we anticipate it filling up. Locals mark your calendars to come and experience a weekend of fun!

You must be logged into this website to view the number of teams currently signed up and to view to competitors who choose to be listed.