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ulikabbq
06-04-2009, 11:15 PM
what are your thoughts on KCBS/MBN dual santioned contest? has anyone ever cooked one of these? what are the +/- ?

Merl
06-05-2009, 01:04 AM
Ulikabbq
I have worked many duel sanctioned contest with Lynn Shivers of IBCS. In each contest we work together to make it a cooker friendly contest for the cooks. All of these contests over the past 5 years have been successful.

I cannot speak for MBN, but it they make the effort that KCBS and IBCA do to work for the cooks, it should be a great contest. I think you should consider who the Contest Reps are and if they are looking out for the best interest of the cooks.

Good Luck
Merl

ammoore
06-05-2009, 09:38 AM
We cooked one such event last year at Murphysboro, IL.
The contest was great.
With the exception of different turn in times that you we were accustomed....it was seamless and you never really knew MBN stuff was going on around you. It was actually kinda cool when the person next to us got notified they made finals in the MBN contest and all the hoopla surrounding the finals judging for them.

TNTdancergirl
06-05-2009, 02:23 PM
OK I am a newbie....I know what KCBS is but what is MBN and IBCS?

ammoore
06-05-2009, 02:47 PM
OK I am a newbie....I know what KCBS is but what is MBN and IBCS?

Those are other BBQ sanctioning organizations.

Big Tom
06-08-2009, 09:19 PM
what are your thoughts on KCBS/MBN dual santioned contest? has anyone ever cooked one of these? what are the +/- ?


I have not personally participated in a dual sanctioned event but do have experience with both MBN & KCBS contests as a competitor.

I think it is a good idea to help promote the cross participation. The big difference between MBN & KCBS is the quantity and type of meat to prepare for the MBN judging versus what is needed for KCBS and the on-site judging. A positive for MBN is a team can cook in a single category and be in contention for Grand Champion.

The MBN whole hog category is not for the meek, you have to have a cooker that can cook at least an 85 lb dressed hog, it must be cooked as a single unit, not divided. All the meat for the preliminary judging (both blind and on-site) and finals are to come from that one hog.

MBN shoulders category is just that "whole shoulder" not butt and/or picnic, but the whole shoulder. Most MBN teams will cook a minimum of 6 shoulders. I've seen as many as ten being picked through. The teams prefer to use at least one shoulder just for the prelim. blind box, each on-site judge is served thier own shoulder, plus some for the finals round. This category will also require a fair amount of cooker surface for this quantity of meat.

MBN ribs are the most user friendly for the newcomer to this style of competition. This category only requires about 12-15 racks of ribs for the judging process. Many teams will cook more, though (they like options).

Going the other direction the KCBS entries would be easier to add to the existing cooking surfaces for the MBN teams. The differences in box presentations and tenderness standards would require research and practice. We learned many years ago what worked in Memphis didn't nesessarly work in KC.

I see where the Nashville contest is being billed as a dual sanctioned event, that should draw a good mix of teams if the prize money is right.

DCFIREMANN
06-09-2009, 01:49 AM
We have cooked on one. It is the Safeway BBQ Battle and The National Pork Championship. Held in Washington D.C. This year it is being held on June 27,28. Great event I just don't care for the live judging anymore.

Be Safe

THE DAWG