KCBS rules and regs

parrothead · 07-23-2004, 09:27 AM

http://www.kcbs.us/contents/conjoinrr.htm

chad · 07-23-2004, 10:12 AM

I know you'll find this surprising, but I've had them printed out for two weeks! :D

It's a good idea to print out the rules for any sanctioning group you'll participate with -- never assume the rules are the same.

Also, print and READ the local rules. Get the info pack from the sponsors and check out if turn-in times have changed, what time is the meat inspection, how early can you set up, etc.

Oh yeah, have fun!! :D

PitPirate · 07-23-2004, 10:37 AM

I just printed the PDF because it was more clean then that whole page.

Great info that is added to my ever growing collection of homework.

peace and Smoke On!
mike

BrooklynQ · 07-23-2004, 11:52 AM

I'm printing them. Got to know them inside out before the contest. A tip from my judging class - make sure the submission box is clean, no dripping sauce or puddles of sauce or sauce stains on the inside lid.

chad · 07-23-2004, 12:08 PM

A little side note: you do NOT have to garnish! However, I think you'd be signing your team's death warrant at a KCBS cook off. Gotta have that nice green lettuce - no kale!! I do believe that a bed of parsley can be used.

Of course with the submission you are at the mercy of the person you hand your carefully prepared box to. If he/she drops or shakes it, well, what can ya do? :D

midnight · 07-23-2004, 12:42 PM

I agree with DF that you need to garnish, even if the rules say you don't have to. The best looking trays I have judged usually have both lettuce and parsley, but make sure it is the right kind of parsely, they don't allow some types.

chad · 07-23-2004, 01:00 PM

Quote:

even if the rules say you don't have to

Be REAL careful -- FBA forbids garnish!! Lettuce in the box gets you an automatic disqualification. We judge the meat not the lettuce! :D

Yep, make sure you've got the allowable stuff for garnish.

BrooklynQ · 07-23-2004, 01:22 PM

Quote:

Originally Posted by DFLittle

A little side note: you do NOT have to garnish! However, I think you'd be signing your team's death warrant at a KCBS cook off.

I agree totally. However, in the KCBS judging class I took we were told that we were not to take points off if there was no garnish. We are to judge by appearance only. If it looks good - give a good score.

The judging for appearance takes about 15 seconds per submission. It's got to catch the judges eye IMMEDIATELY or forget about it.

IMHO, the garnish really serves two points. One, it looks pretty and properly done, accents the meat perfectly. Two, it helps holds the meat in place in the box.

Just make absolutely sure that what you are using for garnish is allowed at that competition.

parrothead · 07-23-2004, 02:20 PM

Looks like they are allowing pretty much the same stuffthat we used during the grill king comp.

BrooklynQ · 07-23-2004, 02:28 PM

Submit it the same way and you'll do great.

BBQchef33 · 07-23-2004, 02:40 PM

grillkings used the KCBS rule sheet word for word.

Bill-Chicago · 07-23-2004, 04:14 PM

Quote:

Originally Posted by midnight

I agree with DF that you need to garnish, even if the rules say you don't have to. The best looking trays I have judged usually have both lettuce and parsley, but make sure it is the right kind of parsely, they don't allow some types.

Greg and I took the class

There was a pork submission with no greens at all.

People trashed it on presentation.

So I concur, add something, or you'll be farked.

Me, I gave the mountain of pulled pork a 8 on presentation, only to be given looks by other judges. I could see good smoke ring pork in a pile. Non Q judges saw a pile of meat.

So spend the time and put in the green, I concur

07-23-2004, 09:27 AM	#1
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	KCBS rules and regs http://www.kcbs.us/contents/conjoinrr.htm __________________ Greg American Picker Blog

07-23-2004, 10:12 AM	#2
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	I know you'll find this surprising, but I've had them printed out for two weeks! :D It's a good idea to print out the rules for any sanctioning group you'll participate with -- never assume the rules are the same. Also, print and READ the local rules. Get the info pack from the sponsors and check out if turn-in times have changed, what time is the meat inspection, how early can you set up, etc. Oh yeah, have fun!! :D __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

07-23-2004, 12:08 PM	#5
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	A little side note: you do NOT have to garnish! However, I think you'd be signing your team's death warrant at a KCBS cook off. Gotta have that nice green lettuce - no kale!! I do believe that a bed of parsley can be used. Of course with the submission you are at the mercy of the person you hand your carefully prepared box to. If he/she drops or shakes it, well, what can ya do? :D __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

07-23-2004, 12:42 PM	#6
midnight Full Fledged Farker Join Date: 10-17-03 Location: small town South Dakota Name/Nickname : Todd	I agree with DF that you need to garnish, even if the rules say you don't have to. The best looking trays I have judged usually have both lettuce and parsley, but make sure it is the right kind of parsely, they don't allow some types. __________________ Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera.

07-23-2004, 02:20 PM	#9
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	Looks like they are allowing pretty much the same stuffthat we used during the grill king comp. __________________ Greg American Picker Blog

07-23-2004, 10:37 AM	#3
PitPirate Banned Join Date: 07-11-04 Location: Virginia	I just printed the PDF because it was more clean then that whole page. Great info that is added to my ever growing collection of homework. peace and Smoke On! mike

07-23-2004, 11:52 AM	#4
BrooklynQ Banned Join Date: 07-18-04	I'm printing them. Got to know them inside out before the contest. A tip from my judging class - make sure the submission box is clean, no dripping sauce or puddles of sauce or sauce stains on the inside lid.

07-23-2004, 02:28 PM	#10
BrooklynQ Banned Join Date: 07-18-04	Submit it the same way and you'll do great.

07-23-2004, 02:40 PM	#11
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	grillkings used the KCBS rule sheet word for word. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

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