MIM to stop sanctioning
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." |
thats pretty interesting, opens the door for other sanctioning bodies to add some contests, what will Seabrisket do now ????
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does that mean more then just pork?
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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 wouldn't mind understanding it myself.
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Yes, finally unraveling the details would be nice. I thought MIM was both the contest and the sanctioning body... Someone educate me too, please :)
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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. |
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.
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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. |
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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. |
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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 |
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