Vinny, et al, I read through the mission statement and it seems to cover more than competition. I whole heartedly agree that the competition volume vs the bakcyard volume is fractional at best. Meaning a lot more of us cook backyard than comps. But my memebrship to KCBS seems to be very highly tilted to the competition aspect. Does meeting the needs of the backyard chef require a different organization than is present or merely an acknowledgement and sectional focus in the paper?
Civils point about lots of recipes and glossy photo's on the net is valid. But how many of those come from true backyard chefs, "in the trenches" so to speak. I for one would love to see it. Scott
Oh It'z BBQ!
6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado)
Carolina Skiff J16 - "Calusa Wanderer"
1 Weber Gold Series Grill
1 Smokey Joe Platinum
1 XL Big Green Egg
KCBS Certified Judge #9079