Another KCBS/MMA Debacle

So..........are we going to do a petition and sign as a group or do the individual letters to the BOD?
Another fine example of taxation without representation......Any thoughts?

bbqbull said:

So..........are we going to do a petition and sign as a group or do the individual letters to the BOD?
Another fine example of taxation without representation......Any thoughts?

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From some things I'm reading on another Forum they are now aware of the problems with the trailer and vehicle. Mike McCleod has indicated that changes will be made to the trailer for the health code issues.

I expect that our "ambassadors" will put pressure on the BOD about the truck. And it will work much better in the flatlands of Kansas or Michigan for that matter. All of us with gas guzzlers know the challenges of elevations above 5000 feet when towing.

As for not having a smoker - well here's my thought. If a contest has vendors selling BBQ then the KCBS trailer can't give away BBQ. But they can give away other food that can be cooked using one of the key sponsors products. So while I would like to have a smoker on it I'd be cooking non traditional BBQ stuff.

If you really want to write the BOD about something how about - who/whom is responsible for the trailer and what it does? Is it MMA or KCBS BOD or some combination of both?

Those that have spoken to MMA were promised corrections
Next question why would it be sent as it was?

I know little about the KCBS Roadshow..only what was said at the banquet. But I understood it as a platform to bring BBQ to the public and bring people into Competitive BBQ. Mccloud compared it to the Nascar trailers. But without having a smoker on board, its like having a Nascar trailer and showing off mini-bike engines. Maybe for all intents and purposes a grill and cambro are enough.. but I'l like to know what the intent and purpose of the roadshow really is. If this is truly the flagship of KCBS, i would think it should show and real interpertation of what we do. Im not saying serve up 300 briskets, but along withthe grilling samples, at least give an accurate rendition and not make people think a steak and burger is BBQ.

From the blurb on the KCBS Website:

" The Kansas City Barbeque Society is proud to announce the upcoming launch of The Great American BBQ Tour, a cross-country tour of some of the nation's top BBQ and food festivals.

This tour, which will be on display at 23 premiere events and also make numerous stops at retail locations across the U.S., will show how backyard barbecuers can take tips from the BBQ pros of the KCBS and apply them to their outdoor cooking at home.

The tour will also demonstrate the products that go great in and with world-class BBQ, including TABASCO brand Chipotle Pepper Sauce, Weber Grill Creations, Royal Oak charcoal and Chinet tableware.

Stop by the Great American BBQ Tour display, and you will not only learn tips from the pros, but you can sample BBQ from our expert chefs and walk away with great recipes and tips to use at home.

If you have ever wanted to take your barbecuing to the next level, then be sure to check out the Great American BBQ Tour - coming to a city near you! Keep checking back for an updated schedule of tour events."




I remember sitting at the banquet and Mike McLoud saying how much time he spent getting to know BBQing and what it is all about (I can't remember the exact number of contests he said he went to but I think it was around 3). I think they are missing the bus and need to revamp quickly or they are doing KCBS a dis-service and misleading the public.

Yes we can all season our meats with Tobasco Chipotle, while cooking it on the Weber grill over Royal oak charcoal and serving it on Chinet but none of this really speaks to what BBQing is all about and what it takes. It is not hamburgers and hot dogs.

I heard somewhere where they had hoped competitors would step up and cook food for them to hand out. I can't imagine that happening anywhere.

I'm not trying to pimp my site (as a matter of fact, if people are interested I'll cut and paste the relevant parts here), but Mike McCloud is supposed to have the interview questions back to me by Monday or Tuesday and one of the topics covered is the tour.

As soon as I get them back I'll shoot off some follow-ups with specific issues regarding the rig.

Eric

I still don't get the full purpose of how the demo introduces BBQ to the uninitiated. Aren't these people somewhat initiated by there presence at the actual event seeing what's going on with all the teams ?

Seems pretty dumb to be grilling flank steaks and chicken wings and saying this is what KCBS is when surrounding the trailer could be 20-100+ teams at the same event cooking brisket, butts, ribs & chicken on smokers.

Wonder what the conversations are gonna be like

"Hey honey... That hot dog and london broil they gave us to sample in that BBQ trailer was awesome !!!... I think I'm gonna go compete now.."

Attract future judges ? Maybe... Attract future teams ? Not many...

Maybe they could hand out DVD's from the Food Network when they've done an episode about BBQ. I've learned a lot from watching those programs and picked up some pointer's along the way. That would be promoting BBQ!

Do my hotdogs have to be plain or can they have ketchup and mustard on them in the turn-in box?

Roo-B-Q'N said:

From the blurb on the KCBS Website:

" The Kansas City Barbeque Society is proud to announce the upcoming launch of The Great American BBQ Tour, a cross-country tour of some of the nation's top BBQ and food festivals.

This tour, which will be on display at 23 premiere events and also make numerous stops at retail locations across the U.S., will show how backyard barbecuers can take tips from the BBQ pros of the KCBS and apply them to their outdoor cooking at home.

The tour will also demonstrate the products that go great in and with world-class BBQ, including TABASCO brand Chipotle Pepper Sauce, Weber Grill Creations, Royal Oak charcoal and Chinet tableware.

Stop by the Great American BBQ Tour display, and you will not only learn tips from the pros, but you can sample BBQ from our expert chefs and walk away with great recipes and tips to use at home.

If you have ever wanted to take your barbecuing to the next level, then be sure to check out the Great American BBQ Tour - coming to a city near you! Keep checking back for an updated schedule of tour events."

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See the red print up there? Who are the experts? How is visiting a trailer thats handing our burgers and steaks taking 'barbecuing to the next level'.

We are probably all jumping the gun without seeing the demo first hand, but based on the descriptions offered, i think a newcomer, just attending a competition and talking up the teams will get a better feel for BBQ than what they will get form the roadshow.

I was also under the impression that there were a few teams,KCBS insiders, or 'experts' associated with the roadshow besides the 2 regulars. Anyone know of that stuff?

Love to see how this pans out.

We should be thankful!

They could be boiling ribs.

What does a marketing firm know about putting a trailer together? The chairman of the Marketing Committee had a lot of input on what trailer was going to bought, I would have thought there would have been more input since he has trailer of his own. But then maybe he did.

Maybe we can get Gene to report on what he saw and heard
MMA says they will correct this
Arlie Did you go to NM?

While I agree grill demonstrations could compound the misunderstanding of what barbecue entails; just how would an onboard smoker educate and inform?

Grilling takes minutes, not hours like barbecue. Someone please explain to me what knowledge short attention span audiences would gain from gazing at a closed smoker continuously emitting "true blue?"

Consider this: When beginning your own transition from grilling to barbecue, how many of us made our first attempts with wood chips in a foil pan of water, coals to the side, in a Weber kettle? I suspect most people curious enough to attend a demonstration would be encouraged to learn that they can experiment with the equipment they already own and are familiar with.

Regardless, I'll reserve my judgement until I know all the facts and until the Roadshow has had sufficient time to work out the bugs. I doubt anyone has ever done something new perfectly the first time. So, maybe lighten up.

StLouQue said:

While I agree grill demonstrations could compound the misunderstanding of what barbecue entails; just how would an onboard smoker educate and inform?

Grilling takes minutes, not hours like barbecue. Someone please explain to me what knowledge short attention span audiences would gain from gazing at a closed smoker continuously emitting "true blue?"

Consider this: When beginning your own transition from grilling to barbecue, how many of us made our first attempts with wood chips in a foil pan of water, coals to the side, in a Weber kettle? I suspect most people curious enough to attend a demonstration would be encouraged to learn that they can experiment with the equipment they already own and are familiar with.

Regardless, I'll reserve my judgement until I know all the facts and until the Roadshow has had sufficient time to work out the bugs. I doubt anyone has ever done something new perfectly the first time. So, maybe lighten up.

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Amen, everybody is so quick to judge. What they really need is a van and a couple of kettles and even a gas grill to get folks started on the right track. That is how i introduce new people to it

StLouQue said:

While I agree grill demonstrations could compound the misunderstanding of what barbecue entails; just how would an onboard smoker educate and inform?

Grilling takes minutes, not hours like barbecue. Someone please explain to me what knowledge short attention span audiences would gain from gazing at a closed smoker continuously emitting "true blue?"

Consider this: When beginning your own transition from grilling to barbecue, how many of us made our first attempts with wood chips in a foil pan of water, coals to the side, in a Weber kettle? I suspect most people curious enough to attend a demonstration would be encouraged to learn that they can experiment with the equipment they already own and are familiar with.

Regardless, I'll reserve my judgement until I know all the facts and until the Roadshow has had sufficient time to work out the bugs. I doubt anyone has ever done something new perfectly the first time. So, maybe lighten up.

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Good Points Steve, but... what is the biggest draw at a BBQ Comp ?? The Cookers. Joe Schmoo sees a big ole Klose or a Lang and they start to drool, not thinking that they dont know how to use the thing.

I think the KCBS could have a smoker running with the smoke rolling and have already completed pieces of the 4 categories and briefly describe the different ways to cook the cuts and show them a before and after in real time. Now of course doing this over a 2 day period presents its own challenges. At least it is not sliders and rollers....

Yeah I think that you could demo all of the BBQ that you would want to if you planned it that way.

Same thing with a cooking show or something...They can show you all the steps in 30 minutes even if the cooking takes longer...

I say give them the benefit of the doubt..this is the first of many trips and I am sure that it was all a learning experience.

Spydermike72 said:

Good Points Steve, but... what is the biggest draw at a BBQ Comp ?? The Cookers. Joe Schmoo sees a big ole Klose or a Lang and they start to drool, not thinking that they dont know how to use the thing.

I think the KCBS could have a smoker running with the smoke rolling and have already completed pieces of the 4 categories and briefly describe the different ways to cook the cuts and show them a before and after in real time. Now of course doing this over a 2 day period presents its own challenges. At least it is not sliders and rollers....

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Mike,

Your idea in the second paragraph looks like a great idea. I'm not sure I agree with the first point, however. What is the intended function of the Roadshow? To promote equipment to the already converted? Or to introduce real barbecue to the uninitiated, thereby potentially expanding the KCBS membership? Maybe you and I hang with a different crowd, but not many of the backyard "princes of propane" that I know are going to make a substantial investment in a piece of equipment without first seeing if they even enjoy cooking "low and slow."

Besides, I haven't heard any evidence that Dave Klose accepts drool as legal tender.:wink:

<shakes head> and again thinks about creating a(nother) grass roots sanctioning body.

I have been holding off hitting submit for a few hours....or was just backing out on an already finished post... i don't want anyone thinking I'm trying to spin this down a negative route.. so take it with a grain of salt and one mans opinion..

As I said, we shouldn't jump the gun until someone here has first hand knowledge, but here is my issue, and my 2 cents worth. This is not a bitch session, but my observations based on the little knowledge I have. Also, keep in mind, this is the firts time out.. i am sure they had a lot of lessons learned from it, and the next will be better. But just to add my take on the debate.

My basis:

This tour will show how backyard barbecuers can take tips from the BBQ pros of the KCBS and apply them to their outdoor cooking at home.

The tour will also demonstrate the products that go great in and with world-class BBQ, including TABASCO brand Chipotle Pepper Sauce, Weber Grill Creations, Royal Oak charcoal and Chinet tableware.

Stop by the Great American BBQ Tour display, and you will not only learn tips from the pros, but you can sample BBQ from our expert chefs and walk away with great recipes and tips to use at home.

If you have ever wanted to take your barbecuing to the next level, then be sure to check out the Great American BBQ Tour - coming to a city near you! Keep checking back for an updated schedule of tour events."

Click to expand...

It seems they want to educate the public on BBQ. But how can they do that with a stove, a grill and a cambro.?

isn't this trailer built for demonstrations?

Shouldn't one wall of this trailer have cookers? An offset, a vertical, A bullet and a pellet feeder.?? Shouldn't it have 'exhibits' on it? Shouldn't it have something that someone can go in and learn something from? Maybe it chould even be set up as a competition rig? I know when the public peeks into a competiton setup trailer, or wanders around a cook site, they can see what its all about.

i am not saying that the setups in the trailer should be belching smoke, but they can be static exhibits.. Wouldn't having a few smokers be more advantageous to educating the public than Chinette? or Tobasco?

We(some local teams) did a demonstration last summer.. for 200 people. As the organzier of this demo, I was comically abused for putting on something that was touthed as .. "Let us show the public what BBQ is all about." It was to be a showcase of The Brethren Teams and competition BBQ". Similar to the 'roadshow'

But we set up 4-5 stations. Each showing off a different aspect of BBQ.. A Lang trailer rig, a WSM station, A bandera station, A BIG vertical offset(Moab) and a kettle/grilling station. Each station was cooking something.. My trailer was there for people to look in and see the extent we go to to compete. We talked about woods, cooking times, judging, competing over all. And this was done while the pits were belching smoke and loaded with ribs, brisket, butts and chicken.. Butts were taken out and pulled in front of the crowd, briskets sliced, ribs piled high.. etc... and YES..we had grills going also with beer can chickens and even burgers... All done in 3-4 hours. (butts and briskets were cooked offsite and finsihed in the pits)

We explained how this can be done on the cheapest of grills, to gassers all the way up to the offsets and pellet feeders. That was our demo.. When people left, they had a feel for Real BBQ, and a taste of it too. This was done on a shoestring budget, by volunteers using their own equipment.

I would think, that the KCBS roadshow, as the premiere organization and with such a large investment, they would do it right from the onset. Is this about education people about BBQ, or is this more about showing off tobasco, Royal oak and chinette? I hope to see this thing work out for the best, but from what I have been reading, in various places, it seems to have started out somewhat weak. Lets see what the future holds with the first wave of 'corrections'. IMHO, if we can do it in an office parking lot with limited resources, KCBS can do it 10 times better.