Competiting and Association Memberships

tdwalker

tdwalker

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Does a team, or do team members, need to register with the society governing a competition, such as KCBS or MABA?

I'm looking to compete this year and have targeted five competitions, three are KCBS and one is MABA. I am a KCBS member and will continue to be. Do I also have to register or join as a "team"? Not a MABA member yet, but likely will be.

Also, is there a way to register a team name?

Thanks for the help!
 
GENERALLY (in terms of most BBQ associations), you don't have to be a registered member to cook at a contest sanctioned by a particular association. Various sanctioning bodies have various rules about competing for Team of the Year, Cook of the Year, whatever they call their award, so you might need to check on that. I know for KCBS you can register your team name online at kcbs.us - tho the name must be unique. There is an online database of teams that members can use to see if the name they've chosen is already in use - a Google search also works well to give you an idea of whether or not the team name you use is in widespread use or in use by a well-known team.

Lynn H.
 
What Lynn says above is correct. From the MABA perspective, membership provides you some more input on how the association is run and directed, no hidden agenda there. They also have state cups for teams to win.

For instance, the highest scoring NJ-based team competing at Seaside Heights last year, won the MABA NJ State Cup (pretty neat trophy), enough money to cover an entry fee, a monster brisket cutting knife, and bragging rights. There is no additional fee for this outside of the annual membership fee.

Another feature of MABA is next year, a couple of contest organizers have asked MABA for sanctioning, and assistance with running the event. Events that are JACK qualifiers or AR Invitational qualifiers don’t necessarily have to be KCBS sanctioned, any sanctioning body can do it, as long as the requisite number of teams are entered, competing and the proclamation is received from the Governor.
 
Chris,

Do you join the MABA as a team, or head cook or all members?
 
You would join as an individual or family. The head cook's address is where they would determine which state they fall into.
 
Sounds like i should join MABA before i start hitting those states hard..
.
 
Scottie said:
Sounds like i should join MABA before i start hitting those states hard..
.
Click to expand...

Will we be seeing you in the mid-atlantic this coming year?

I have judged NJ, PA, MD, DE but never farther astray than that.
 
Maybe all 4 of those states and then some..
 
White Dog BBQ said:
Looking forward to seeing you out here, Scottie. Let me know if you need anything!
Click to expand...


i could probably use about 500 gallons of gas... and a roast pork Italian sandwich from Tony Luke's.:becky:
 
To use us as an example:


  • You do not have to be a MABA member to compete in a MABA sanctioned event.
  • You do have to be a MABA member to get ToY points.
  • We calculate ToY points for any 4 meat contest in our 7 state region that is put on by a recognized sanctioning body (MABA, KCBS, BBQ Brethren, FBA, NEBS etc.)
  • MABA state cups are given to the highest placing resident team of designated events in our states.
  • For the purpose of the MABA Cups we designate team identity and residency by the head cook who is identified in our database.
  • The head cook did not have to be on-site for MABA cup events in 2011, that may or may not change for 2012. They do not have to be present for ToY points (ToY points follow the team name)
 
Scottie said:
i could probably use about 500 gallons of gas... and a roast pork Italian sandwich from Tony Luke's.:becky:
Click to expand...

Tony Lukes! I second that. Just moved from Philly to MA. Built 3 UDS for competition this upcoming season.
 
Thanks for all the answers folks!

I guess I should be the one stopping at Tony Luke's, as I drive by there to/from work everyday.
 
Dude thats just wrong to tease like that.:becky: I make a 61 mile, one way trip just to go there.
 
tdwalker said:
Thanks for all the answers folks!

I guess I should be the one stopping at Tony Luke's, as I drive by there to/from work everyday.
Click to expand...
Man, you suck...
Big Ugly's BBQ said:
Dude thats just wrong to tease like that.:becky: I make a 61 mile, one way trip just to go there.
Click to expand...

It's a bit further for me...
 
Scottie said:
i could probably use about 500 gallons of gas... and a roast pork Italian sandwich from Tony Luke's.:becky:
Click to expand...

Heck with Tony Luke's -- on the way out you need to stop in Pittsburgh and get a Primanti Bros. sandwich, the best sandwiches in the world!
 
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