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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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11-21-2013, 07:24 AM | #76 |
is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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I still don't see the harm in eliminating slices as a valid pork turn-in option. Get rid of that and the rules suddenly become very easy to understand and enforce.
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"If I were just a bit more humble, I'd be perfect" |
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11-21-2013, 09:15 AM | #77 |
Full Fledged Farker
Join Date: 08-15-07
Location: Mechanicsburg, PA
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I thought you Midwestern guys loved your sliced pork? Wouldn't that cause a riot or something in KC?
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Co-Captain, White Dog BBQ 1x 14.5" WSM 1x 18" WSM 1x Red Weber Performer 1x Blue Weber Performer 1x Weber 22.5" OneTouch Silver 1x Weber Genesis Silver B |
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11-21-2013, 09:32 AM | #78 | |||
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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The next (and most important) step is to send those thoughts to KCBS. All of the ranting and raving on a forum doesn't get your thoughts to the BoD, contacting the Board or the Rules Committee will. And as far as how many members were present at the meeting in January: Those were the only ones that we heard from! Where were the concerns/thoughts from anyone else? If every one of the members who responded felt one way how is the Board supposed to know what the rest of the membership thought if they didn't make their views known??? That's why there was the ad in the BullSheet and the e-blast asking for input on rules for the 2014 season. If no one lets the Board know what they think how are the Board members supposed to figure that out? The same goes for any and all things that come before the Board. Is there a disciplinary issue coming up? Let us know how you feel. Is there a problem with a certain Contest Rep? Let us know how you feel. Do you have some thoughts on a better way to do something? Let us know how you feel. Is there something in the KCBS Rules that you think could be better? Let us know how you feel. Don't sit there and wonder how the Board is going to handle something - let us know how you feel. It's YOUR organization. We were elected to serve YOU - the members. Let us know how YOU feel!
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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11-21-2013, 10:53 AM | #79 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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List of Rules committee members?
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Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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11-21-2013, 10:53 AM | #80 |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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No need for me to return our pork to the cooker.... I do a good enough job overcooking it in the cambro lol.
Note to self... leave foil open longer before putting in cambro
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Grey Street BBQ Competition Team |
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11-21-2013, 11:06 AM | #81 | |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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I will send an email to the board [email protected] and rules committee [email protected]
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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11-21-2013, 12:44 PM | #82 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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I go to the banquet every year. The times for the meetings are not very doable.. Having it on a Friday requires teams to be there on a Thursday. At over $100 a night for a room, it does get a bit expensive. Let's face it, they have never been well attended. But neither has the banquet. But to run with something because a vocal minority shows up? Not sure if that is right either.
And this is by no means pointing a finfer.These times, have been going on for a long time. It is nothing new or nothing new for this BOD.
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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11-21-2013, 12:46 PM | #83 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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11-21-2013, 01:33 PM | #84 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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BTW I actually HAVE had MM that was perfectly cooked and seasoned just right before. I wasn't all that impressed. Give me pulled 10 times out of 10. |
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11-21-2013, 02:25 PM | #85 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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I would bet money that we did more due diligence on this rule then has ever been done for a KCBS rule in the past. We asked and received input from many many cooks. We will never get everybody to agree so we have to go with the majority.
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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11-21-2013, 03:44 PM | #86 | |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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Vote, and be done with it.. |
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11-21-2013, 04:40 PM | #87 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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11-21-2013, 07:40 PM | #88 | |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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The "spirit" of the whole shoulder / Boston butt / roast rule is to show skill in cooking the traditional big meat. The new rule as written turns that on it's head. There has been more discussion about cheating / angle shooting in pork than any other meat since I've been around. Clearly pork is a a problem area and as such should a new rule be enacted it needs to be clearly defined so that there is no question as to what is permitted. It also shouldn't "dumb down" the skill required.
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Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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11-21-2013, 07:51 PM | #89 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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You may have had proper, but it does not sound like you had the good stuff yet. Why tell me I can't turn it in because you don't like it? Dang communism. ;) |
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11-21-2013, 11:42 PM | #90 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Keep up the good work, folks!
Let's have some more thoughts on the parting rule, disciplinary actions, Reps, whatever . The more input y'all give the more info we have to make the decisions. Remember that its YOUR organization, not the Board's! We are supposed to listen to the members, not dictate our wishes to them. I'm not saying that every question is going to be answered by a public poll or that a simple majority of vocal members is going to rule the day - what I am saying is that hearing from the members is NEVER a bad thing. When only 100 people out of 17,000 give their opinion and they all say the same thing where does our input come from? If we can hear from 2,000 out of 17,000 (yeah right) then we have a better understanding of where the membership wants to go on that subject. Let's hear from some more of you KCBS members ! I don't care which side of what issue you are on, I just think that you need to make your views known to the Board. At last count we had four members write in today, let's see how many more want to chime in and let their voices be heard. And to those who wrote in - THANX!!!
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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