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ique
09-01-2007, 05:13 PM
Saw this on another forum....



" Beginning with the 2008 Memphis in May World Championship Barbecue Cooking Contest, we are going to expand the scope of the event due to the ever-increasing interest in barbecue. We will be inviting teams from all regions of the country and those that are beginning to emerge around the world, challenging champions who may not have competed in Memphis in May to try their hand at the most competitive cook-off in the World.

As we focus our resources into recruiting championship teams, we will no longer be sanctioning contests through our Memphis Barbecue Association. Meanwhile, the contests that have been sanctioned for 2007 will continue to receive the service of Memphis in May, and long term contests that wish to be Memphis in May-style contests in the future will receive the information and materials to ease the transition."

pigmaker23
09-01-2007, 06:19 PM
thats pretty interesting, opens the door for other sanctioning bodies to add some contests, what will Seabrisket do now ????

Smokin' Gnome BBQ
09-01-2007, 08:56 PM
does that mean more then just pork?

SmokeInDaEye
09-01-2007, 09:40 PM
does that mean more then just pork?
I dunno. That's a pretty confusing message. They don't really have room to add more teams down there but I guess they could add brisket and chicken categories. Then it's not the Superbowl of Swine anymore though.

Plowboy
09-01-2007, 09:45 PM
I dunno. That's a pretty confusing message. They don't really have room to add more teams down there but I guess they could add brisket and chicken categories. Then it's not the Superbowl of Swine anymore though.

Just like I don't get MIM in general... I don't get what this message is saying? Who's sanctioning if MIM isn't?

MilitantSquatter
09-01-2007, 10:03 PM
Just like I don't get MIM in general... I don't get what this message is saying? Who's sanctioning if MIM isn't?

Agreed.. I never understood who does what.

Anyone care to provide a quick overview of MIM, MBA etc ? I thought MIM was a specific event only in Memphis that as part of it included the barbeque competition.

Sawdustguy
09-01-2007, 10:09 PM
I wouldn't mind understanding it myself.

HoDeDo
09-01-2007, 10:53 PM
Yes, finally unraveling the details would be nice. I thought MIM was both the contest and the sanctioning body... Someone educate me too, please :)

SmokeInDaEye
09-01-2007, 11:31 PM
Yes, finally unraveling the details would be nice. I thought MIM was both the contest and the sanctioning body... Someone educate me too, please :)

My own 2 cents (which could be completely wrong) after doing a MIM sanctioned contest last month and visiting the big show each May, they have tried to build a sanctioning body around the rules of MIM and its too hard to bring in new teams who are used to competing a different way (biggest being no onsite judges).

My guess is that they are dropping the Memphis Barbeque Association which santions a handful of smaller MIM-style contests each year and, if they really want to attract some new top level teams, align with KCBS and other bodies to offer automatic entry into MIM for Grand Champs at certain contests.

As for adding new non-pork categories at the main event, I don't see it happening. Seems like an un-necessary effort for a contest with a never ending waiting list.

Jeff_in_KC
09-01-2007, 11:36 PM
Actually, the sanctioning body is the Memphis Barbeque Association. I think for convenience, other contests started being called "Memphis in May" contests if sanctioned by the MBA.

SmokeInDaEye
09-01-2007, 11:40 PM
Agreed.. I never understood who does what.

Anyone care to provide a quick overview of MIM, MBA etc ? I thought MIM was a specific event only in Memphis that as part of it included the barbeque competition.

Yes, Memphis in May is a contest, the Memphis Barbeque Association is the organization which sanctions MIM and a handful of other contests around the country. Contests are all pork (shoulder, ribs, and whole hog) and are judged 60% on blind boxes (no garnish) and 40% scores from 2 of 3 judges who visit your site individually for 10-15 minutes each (lowest is dropped). You are judged on appearance of your site, taste of your meat and your presentation to the judges.

The top three teams in each category from the prelim round then advance to the finals abd present to 4 judges to determine 1-2-3 rankings.

Jeff_in_KC
09-01-2007, 11:42 PM
You are judged on appearance of your site...

Which is why you'll never see the Meatheads cooking a MIM contest! :wink: :lol: :razz:

The Giggler
09-02-2007, 07:56 AM
I think the MIM way of judging is a little intimidating. Not only do you have to cook well, your showmanship comes into play. There's a contest in Ontario (I believe its the Canadian Open), and they have on site judging. We're a little reluctant to enter, even though its so close to home.

Also, I think it might be hard to be impartial as a judge. You know who's meat you are tasting cuz they are right there with you.

Nitrofly
09-02-2007, 09:24 AM
I think the MIM way of judging is a little intimidating. Not only do you have to cook well, your showmanship comes into play. There's a contest in Ontario (I believe its the Canadian Open), and they have on site judging. We're a little reluctant to enter, even though its so close to home.

Also, I think it might be hard to be impartial as a judge. You know who's meat you are tasting cuz they are right there with you.

Go for it Mike.. for on site set up an ezup with the sides and make it
like your kitchen table.. I'm sure you guys would do well.. You only
have to cook one catagory.. Seabriket does shoulders and ribs at the
small MIM contests.. Come to Memphis some time and get torn down

SmokeInDaEye
09-02-2007, 09:37 AM
Go for it Mike.. for on site set up an ezup with the sides and make it
like your kitchen table.. I'm sure you guys would do well.. You only
have to cook one catagory.. Seabriket does shoulders and ribs at the
small MIM contests.. Come to Memphis some time and get torn down

Or tore up from the floor up. Which ever you prefer.

Nitrofly
09-02-2007, 09:39 AM
Or tore up from the floor up. Which ever you prefer.

Torn down or Tore up you got a fresh clonesicle and I'm there

ique
09-02-2007, 09:42 AM
Yes, finally unraveling the details would be nice.

MIM is first and foremost the contest, in Memphis, in May :-P

MIM sanctions other cookoffs using the same rules that they use at the big event in Memphis. While these contest are officially Memphis BBQ Association (MBA) sanctioned they are generally referred to as MIM events.

The change it seems is MBA will focus on expanding the big Memphis event and any contests that were previously MBA sanctioned will have to go it alone. These contests can continue to use the MIM format but just will not be officially sanctioned by MBA. Clear as memphis mud?

Big Tom
09-02-2007, 12:10 PM
Agreed.. I never understood who does what.

Anyone care to provide a quick overview of MIM, MBA etc ? I thought MIM was a specific event only in Memphis that as part of it included the barbeque competition.


I'll offer my thoughts on the matter as well....

Memphis In May used to be a stand alone all-encompassing organization that ran & sanctioned a barbecue contest network, hosted the MIM world championship, plus many other aspects of a month long international festival.

A few years ago the SCN (sanctioned contest network) portion of MIM began having leadership problems and was floundering. The spin-off from that became the MBA-Memphis Barbecue Association, which took over the contest network from MIM but still maintained all the core judging principals and scoring that MIM had established. MBA also attempted to become a membership based association (like KCBS) with different levels (individual, team, sponsor, etc.) MBA has struggled with growing pains and leadership changes and the contest network has also been losing popularity (not many new teams that cook more than 1-2 contests each season). I also think team participation in the sanctioned 'qualifier' events has been down. Some contest organizers and MBA contest reps did attempt to simplify some of the judging to ease pressure on many teams(several of these contests did the finals judging with blind turn-ins, instead of a second round of on-site judging for the top 3 in each category)

I personally have felt for a couple of years that organization and process changes were needed in the contests to make them more affordable and inviting for new teams. (I am a member of a team that had cooked MIM events exclusively for 10 years, traveling to a many as 8 events in a season, before we cooked our first KCBS event last year). For the teams that don't have deep pockets or big sponsors, the cost to enter and compete in the MIM/MBA contests is easily double what a KCBS contest will cost the average team (especially if cooking in all categories: shoulders, hog, & ribs). The cost to cook at the MIM World Championship is easily 4x that of any other event, and you only cook in a single category.

I don't know what, if anything will change with the make-up of the MIM World Championship Barbecue Cooking Contest. That group would like to find ways to broaden the team base by inviting other winners from other sanctioning groups to participate.

I also read in another post on a different forum that MIM is essentially selling the rights & scoring software to a 3rd party to manage and run a qualifier sanctioned contest nework that is to take the place of what is now the MBA/MIM network.

I hope this will be successfull, as I would hate to see this form of contest cooking disappear.

The Giggler
09-03-2007, 10:32 AM
Go for it Mike.. for on site set up an ezup with the sides and make it
like your kitchen table.. I'm sure you guys would do well.. You only
have to cook one catagory.. Seabriket does shoulders and ribs at the
small MIM contests.. Come to Memphis some time and get torn down

Do you guys travel to MIM? What are your thoughts on the whole process?

The idea is to put out your best china, etc., right? What categories are there to choose from? Do you pick? Or is it based on when you enter?

Thanks for the invite, we'll have to take you up on it.

AlabamaGrillBillies
09-03-2007, 10:50 AM
Just like I don't get MIM in general... I don't get what this message is saying? Who's sanctioning if MIM isn't?


My thoughts exactly Todd, Heck I can barely afford to cook in KCBS comps a couple times a year, forget all the meat you have to buy for a MIM event.

Sawdustguy
09-03-2007, 11:46 AM
Good news for those who enjoy competing MIM contests. It seems that a new organization, the Memphis Barbecue Network has been formed. They are in early stages of planning and they will pick up the sanctioning for the MIM contests.

SmokeInDaEye
09-03-2007, 12:50 PM
Do you guys travel to MIM? What are your thoughts on the whole process?

The idea is to put out your best china, etc., right? What categories are there to choose from? Do you pick? Or is it based on when you enter?

Thanks for the invite, we'll have to take you up on it.

MIM is always a blast and there were quite a few Brethren members down there this past year. As for competing, aside from numerous grilling categories, you compete in either whole hog, shoulder or ribs. MBA sanctioned contests are the same three but you can compete in as many as you want.

I personally enjoy trying these contests and the onsite judging really makes you think through everything you do with your meat since you need to talk about the process for 10-15 minutes per judge. It is expensive, though, since you need to present the best looking food possible to each judge (meaning a whole shoulder per judge or multiple racks of ribs) plus additionalmeat in case you meake it to the final judging round. Figure 6-8 WHOLE shoulders (as required by MBA), 12-16 racks of ribs and at least one whole hog.

Nitrofly
09-03-2007, 08:13 PM
Do you guys travel to MIM? What are your thoughts on the whole process?

The idea is to put out your best china, etc., right? What categories are there to choose from? Do you pick? Or is it based on when you enter?

Thanks for the invite, we'll have to take you up on it.


Hey Mike

I have been lucky enough to get to hang with Andy King and
the Basty Boys the last couple of years.. Memphis in May is something
you have got to put on your list of things to day.. The Basty's cook in
patio porker div.. No on site judging unless you make it to the finals..
the team next to us won patio porkers this year.. Barefoot in the Pork
once you win patio porkers you have to move up and play with the big
boys.. So we are always trying to come in 2nd.. I'm going to try and
Memphis in May every year until it kills me..

QN
09-04-2007, 09:50 AM
We are proud to announce the formation of the MEMPHIS BARBECUE NETWORK as of September 1, 2007.

We will begin sanctioning contests for the 2008 Barbecue season immediately.

We are in the early stages of planning and all questions are not answered. We ask for your patience, understanding and support during our transition to this new venture.

Our definite goals are:

1. To improve upon all aspects of the previous sanctioning network.

2. To provide organization and support for existing contests.

3 To provide the contest network with knowledgeable and experienced
Judges.

4. To maintain the integrity of judging procedures.

We will update you with details, as they are available.

Please share this with anyone interested in Memphis Barbecue. If you have any questions contact one of your MBN reps.

Your new Memphis Barbecue Network Representatives.

Gary and Sharon Countz
Henry and Kelley Evans
Frank and Mary Horner
Tim Kemp
Randy and Cathy McGee
Larry Ohrberg
David and Suzanne Rhea

ique
09-04-2007, 10:04 AM
1. To improve upon all aspects of the previous sanctioning network.


Hey Mark, any idea on the specific improvements or changes to the rules that MBN may be considering?

QN
09-04-2007, 12:36 PM
Here is a little more info I received. I personally don't think they will change the rules or the meat categories. I'll post again if I hear anything else.

A group of MIM reps, both past & present along with a few other
> long standing BBQ volunteers will be presenting MIM with a proposal
> to create another sanctioned contest network. Although there are
> many details and much work that still needs to be done I can tell
> you the main purpose's this network would be.
> 1. To feed experienced, championship teams into the MIM
> Championship BBQ contest
> 2. To feed experienced and certified in MIM style judges to the
> championship BBQ contest.
> 3. To improve and hopefully build on the system that is currently
> in place.

Chris Nickelson
09-05-2007, 12:20 PM
Which is why you'll never see the Meatheads cooking a MIM contest! :wink: :lol: :razz:
Da*n that hurt!