The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   For the Board (http://www.bbq-brethren.com/forum/forumdisplay.php?f=51)
-   -   Quick notes Feb 6 meeting on the KCBS site (http://www.bbq-brethren.com/forum/showthread.php?t=77948)

Ford 02-08-2010 10:13 AM

Quick notes Feb 6 meeting on the KCBS site
 
Took 2 posts to display them. Showed some votes. Roberts Rules were followed on Lula and it was Paul Kirk who changed his vote to no.

This years executive voted on. Committee assignemnts won't be out until March.

All the rule changes are there and effective Mar 1, 2010. Pating pork not allowed until box preparation (now how long can you prep a box - I think 4 hours at least - needs better clarification) and pork can not go back on the pit once parted.

Future years rule changes will be voted on at the August BOD meeting and be implemented Jan 1- no more rules meeting it looks like.

Board seat will remain vacant until the next election.

Other interesting stuff. Everybody that's been posting should take the time to read the notes and then the minutes once posted.

Jacked UP BBQ 02-08-2010 10:22 AM

You cannot part pork until box prep, that is the dumbest thing I ever heard. If they are serious, they are really destroying this category. I cannot believe they continue to make rules to destroy the cooks ability to put out the best product they can.

Ford 02-08-2010 10:46 AM

But the vote was 11 to 0 in favor of the rule change/clarification.

Jacked UP BBQ 02-08-2010 11:16 AM

My question is, if I like to soak my meat in sauce or marinade after pulling for about an hour before boxing, can I?

Divemaster 02-08-2010 11:18 AM

Here are the changes according to the 'Quick Notes'....

Linda Mullane made a motion that the rules changed for 2010 will become effective on March 1, 2010.

The procedure from this year forward will be that the members of KCBS will have an opportunity to request Rule Changes any time prior to July 15 of each year. That the Board will consider any rule changes at the August meeting of the Board. That any rule changes adopted by the Board, will take effect on January 1, of the year next year.

The motion was seconded by Gene Goycochea.

Vote:
10 yes, 1 no, 0 abstentions
The motion passes.
--------------------------------------------
The Board determined that it would not make any changes concerning chicken.
--------------------------------------------
The Board determined that is would not make any changes concerning garnish.
--------------------------------------------
Linda Mullane made a motion to modify Rule 1 as follows:
Rule 1: The decision and interpretations of the KCBS Rules and Regulations are at the discretion of the KCBS Contest Representatives at the contest. Their decisions and interpretations are final to the extent consistent with the rules.

The motion was seconded by Ed Roith

Vote:
11 yes, 0 no, 0 abstentions
The motion to modify Rule 1 passes.
--------------------------------------------
Linda Mullane made a motion to modify Rule 6 as follows:
Fires shall be of wood, wood pellets, charcoal or propane gas.
Electric heat sources shall not be permitted for cooking or holding.
Electric is permitted as fire starters, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted, except at the election of the contest organizer. Fires shall not be built on the ground.

The motion was seconded by Gene Goycochea.

Vote:
3 yes 8 no 0 abstain
The motion to modify Rule 6 fails.
--------------------------------------------
Linda Mullane made a motion to modify Rule 10

The Four KCBS Meat Categories:
CHICKEN: Chicken includes Cornish Game Hen and Kosher Chicken.
PORK RIBS: Ribs shall include the bone. Country style ribs are prohibited.
PORK: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, weighing a minimum of five (5) pounds. Pork shall be cooked whole (bone in or bone out) and not separated prior to preparing the meat for turn-in. At no time shall the meat once separated be returned to a cooker.
BEEF BRISKET: May be whole brisket, flat, or point. Corned beef is not allowed.

The motion was seconded by Carol Whitebook

Vote:
11 yes, 0 no, 0 abstention
The motion to modify Rule 10 passes.
--------------------------------------------
Linda Mullane made a motion to amend Rule 11 as follows:


Judging typically starts at Noon on Saturday,
The four (4) KCBS categories will be judged in the following order:
CHICKEN NOON
PORK RIBS 12:30 pm
PORK 1:00 pm
BEEF BRISKET 1:30 pm,
Times may vary at any contest
Turn-in times will be confirmed at the Cooks Meeting.
An entry will be judged only at the time established by the contest organizer. The allowable turn-in time will be five (5) minutes before to five (5) minutes after the posted time with no tolerance. A late turn-in will receive a one (1) in all criteria.

The motion was seconded by Paul Kirk.

Vote:
11 yes, 0 no 0 abstentions
The motion to amend Rule 11 passes.
--------------------------------------------
Linda Mullane made a motion to amend Rule 14 to create Rule 14 & 15 as follows:

Rule 14
Entries will be submitted in an approved KCBS numbered container, provided by the contest organizer. The number must be on top of the container at turn-in.

Rule 15
The container shall not be marked in any way so as to make the container unique or identifiable. Aluminum foil, toothpicks, skewers, foreign material, and/or stuffing are prohibited in the container. Marked entries or containers with the above listed material will receive a one (1) in all criteria from all Judges.

The motion was seconded by Carol Whitebook.

Vote:
11 yes, 0 no, 0 abstentions
The motion to modify Rule 14 passes.
--------------------------------------------
Linda Mullane made a motion to renumber Rule 15 to Rule 16 and to modify the rule as follows:

Rule 16
Each contestant must submit at least six (6) portions of meat in an approved container. Chicken, pork and brisket may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for six (6) judges. Ribs shall be turned in bone-in. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to one (1).

The motion was seconded by Candy Weaver.

Vote:
11 yes, 0 no, 0 abstentions
The motion to renumber and modify passes.
--------------------------------------------

Plowboy 02-08-2010 11:20 AM

Quote:

Originally Posted by OC PIG ASSASSINS (Post 1173820)
My question is, if I like to soak my meat in sauce or marinade after pulling for about an hour before boxing, can I?

I can't see why not. It is not in the pit or affected by a direct heat source.

Buster Dog BBQ 02-08-2010 11:31 AM

I also saw in the minutes that the BarbeQlossal was revoked of grandfathered privilages. Kind of sad. They weren't able to have the contest this year because of pork prices. Now they probably will never have it again, at least as a sanctioned KCBS event.

Don Harwell made a motion to remove BarbeQlossal as a grandfathered contest. The motion was seconded by Merl Whitebook

Vote:
11 yes, 0 no, 0 abstentions
The motion passes

Ford 02-08-2010 11:32 AM

I go as far as to say that you could put it in boiling sauce so long as there is no heat source to keep it boiling. And change pans every 5 minutes if you want. But the pork can't go back on the pit.

BBQchef33 02-08-2010 11:39 AM

just curious. What was BarbeQlossal grandfathered in for/to?

Ford 02-08-2010 11:41 AM

Quote:

Originally Posted by BBQchef33 (Post 1173847)
just curious. What was BarbeQlossal grandfathered in for/to?

cooking all pork. there were 5 contests that were allowed to cook other than the 4 main categories and have it count to GC.

Buster Dog BBQ 02-08-2010 11:42 AM

Quote:

Originally Posted by BBQchef33 (Post 1173847)
just curious. What was BarbeQlossal grandfathered in for/to?

Since it was in conjunction with the Wolrd Pork Expo, the categories were pork, loin, ribs and whole hog. Last year the whole hog was optional. The contest drew about 70 teams from 10-12 states.

Jorge 02-08-2010 11:46 AM

Quote:

Originally Posted by Buster Dog BBQ (Post 1173853)
Since it was in conjunction with the Wolrd Pork Expo, the categories were pork, loin, ribs and whole hog. Last year the whole hog was optional. The contest drew about 70 teams from 10-12 states.

I really enjoyed it. If Anne is able to bring it back, I'll keep that on my calendar as long as the Plowboys make the trip and need a hand whether it's sanctioned by KCBS or not.

Plowboy 02-08-2010 12:03 PM

Quote:

Originally Posted by Jorge (Post 1173861)
I really enjoyed it. If Anne is able to bring it back, I'll keep that on my calendar as long as the Plowboys make the trip and need a hand whether it's sanctioned by KCBS or not.

Maybe the Cates group can pick it up. Seriously. The contest needs a sponsor to come along side of National Pork Board with pork prices what they are. World Pork Expo is a great platform for BBQ.

KC_Bobby 02-08-2010 12:27 PM

Yeah, I noticed the grandfathering removal in the notes as well. Sad to see, but I do think it was the right decision based on the rules which protect the KCBS brand.

pat 02-08-2010 12:32 PM

Quote:

Originally Posted by Plowboy (Post 1173880)
Maybe the Cates group can pick it up. Seriously. The contest needs a sponsor to come along side of National Pork Board with pork prices what they are. World Pork Expo is a great platform for BBQ.

Well said! That would be nice.


All times are GMT -5. The time now is 10:30 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.