How's it going? Are you asking MIM vs. KCBS "style"?
I judge MIM/MBN and compete in KCBS, GBA, FBA cookoffs. The difference in the
amount of meat cooked and the work involved is tremendous. Whereas I'll cook
4 racks of ribs in KCBS (and that's really cooking more than I need just because we
enjoy eating ribs), MIM/MBN really requires a minimum of 10 racks, some cook up to
15 racks of ribs. KCBS has one blind turn-in. MIM/MBN has the initial blind turn-in,
then 3 on-site visits by a judge each time, then if you make it to finals, you have
yet-another blind turn-in. That's for each category. MIM/MBN categories are
pork shoulder (cant get away with just a butt), pork ribs, and whole hog. Dont see
too many whole hogs getting cooked on BGE's... They require another cooker in
addition to anything else you're probably using.
Simply put, MIM/MBN requires a fairly large team and 2 good sized cookers, minimum.
$$$$$ to compete. KCBS, a husband and wife can compete just fine. One good
sized cooker or multiple BGE's and you're in business...
On that note, at our local MIM/MBN cookoff, I've been asked to cook the pork
shoulders this next year. 1 team MIM/MBN is actually a combination of 3 KCBS/FBA
teams. We'll have 8 people.