Oregon Bacon Championships

Event Schedule:

Friday, July 19

5:00pm – 10:00pm Load in

11:00pm-6:00am Quiet Hours

Saturday, July 20

6:00am-11am Load in

“Contact Dale Southmayd in advance is you cannot make the load in timeframe”

(541) 601-7381 or dale@nwbbqf.com

11:00am – 5:00pm Bacon Championship – People’s Choice Bacon Contest

5:00pm – Gather People’s Choice Votes

6:00pm – Cooks Meeting

6:30pm – People’s Choice Awards

Sunday

10:15am – Judges Meeting

11:00am – Pork Turn-in

12:00pm – Brisket Turn-in

1:00pm – Chicken Turn-in

2:00pm – Ribs Turn-in

4:30pm – Awards

5:30pm – Load Out

Payouts:

Grand Champion: $1,000

Reserve Grand Champion: $500

3rd Place Overall: $250

Meat Category Payouts:

1st Place: $250

2nd Place: $225

3rd Place $175

4th Place: $150

5th Place: $125

6th Place: $100

7th Place: $75

8th Place: $50

9th Place: $25

People’s Choice Contest:

This contest is “Anything Bacon”. This is a Saturday only event. The organizer is strongly requesting that everyone participate in the People’s Choice contest. It will help keep this contest on the books for next year.

Tokens will be sold for $2.50 each. The token sales will be a 50/50 split.

The organizer is providing up to 45 lbs. of bacon or pork belly or a combination of bacon/pork belly to each team. Each team needs to let Dale know 5 days prior to the event (July 15) what is requested. It could be 45 lbs. of bacon or 45 lbs. of pork belly or some sort of split of the two.  Your choice…

Sunday Sampling:

Tokens will also be sold on Sunday for $2.50 each. It is requested that each team participate by sampling out their extra BBQ contest meat (or anything else) for the public. 50/50 split on the token sales.

Saturday SCA Contest:

There is also a steak (SCA) contest on Saturday. Please see the SCA website for details.

Site Info:

Electricity, water, toilets, and garbage pickup are provided at the site. This event will be held on a Golf Driving range, so it will be in the open and on grass.

Any facilities or venue questions, contact Dale Southmayd, (541)601-7381 or dale@nwbbqf.com