Burning Beast, the annual whole-animal feast/bacchanal held at Smoke Farm in Arlington, is happening this year on Sunday, July 24. Tickets, 400 of which routinely sell out in a matter of hours, go on sale tomorrow morning at 10 a.m. You can buy them here.

The event, which pairs a number of local chefs with large amounts of an animal's meat to cook over open flames, culminates in a large wooden beast being set aflame in a field. Last year, Washington's drought—along with low rainfall, wildfires, and the accompanying statewide burn ban—necessitated its cancellation.

Last year's ticket holders were given a full refund when the event was cancelled and, this year, they were given pre-sale access to purchase tickets early. The number of tickets available was increased slightly this year, and a few hundred remain. But they're sure to go quickly, so plan accordingly.

A few of the meat-and-chef pairings that look particularly good this year: beef tongue cooked by Miles James (formerly of Dot's), goat cooked by Jason Stoneburner (Stoneburner, Bastille), pig by (James Beard Best Chef Northwest nominee) Mike Easton of Il Corvo, lamb by Stateside's Eric Johnson, and giant octopus (!!) by Piatti's Dylan Giordan.