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For the Board *On Topic Only* Strictly moderated. NO BAD KARMA! This forum is for questions and discussions you would like reviewed by members of the KCBS(or other BBQ orgs) Board of Directors. A clean and direct place where they do not have to wade thru day to day chatter.


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Unread 03-27-2012, 10:10 AM   #1
Sledneck
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Default rep advisories

I do recall one of the platforms spoken about during the election was making the 30 some pages of rep advisories public. Hows that going?
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Unread 03-27-2012, 10:20 AM   #2
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They're already public. Located in the download section of the KCBS website. http://kcbs.us/pdf/contest-rep-advisories-2010.pdf
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Unread 03-27-2012, 10:45 AM   #3
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Yep. They've been public for a long time, although I don't think very many people were aware of it. If I remember correctly, the talk during the election campaigning revolved around heightening cook/judge awareness of them as well as reviewing them for consideration of implementing the relevant advisories in to the rule book if feasible.
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Unread 03-27-2012, 10:52 AM   #4
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Quote:
Originally Posted by bover View Post
Yep. They've been public for a long time, although I don't think very many people were aware of it. If I remember correctly, the talk during the election campaigning revolved around heightening cook/judge awareness of them as well as reviewing them for consideration of implementing the relevant advisories in to the rule book if feasible.
Sorry thats what I should of written. The idea og getting them incorporated or eliminated
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Unread 03-27-2012, 11:24 AM   #5
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I downloaded them a year or 2 ago and used them as a guide to help with our
organization.

I found them quite useful.
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Unread 03-27-2012, 09:20 PM   #6
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Quote:
Originally Posted by YankeeBBQ View Post
They're already public. Located in the download section of the KCBS website. http://kcbs.us/pdf/contest-rep-advisories-2010.pdf
do we know why this hasnt been updated. I know for three or four that arent on that PDF?
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Unread 03-27-2012, 09:23 PM   #7
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Quote:
Originally Posted by arlieque View Post
do we know why this hasnt been updated. I know for three or four that arent on that PDF?
Rep Committee has worked on it but it has to go through the BOD for approval.
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Unread 03-27-2012, 09:34 PM   #8
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The Rep advisories are being looked at, along with the Rules themselves, by the Rules Committee. Our goal on this Committee is to consolidate and simplify each Rule / Advisory.
If any of you have any constructive suggestions for our committee please send them either to me at dcompton@kcbs.us or to the whole committee at rules@kcbs.us and we will take a look at your suggestions. No promises on any one idea becoming an official rule but we will look at it.

Slow fingers here, after I posted I read Bunny's ^^^^^ post. Yes, any changes that a committee passes goes before the BoD for approval / denial.
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Unread 03-27-2012, 09:40 PM   #9
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Quote:
Originally Posted by Rookie'48 View Post
The Rep advisories are being looked at, along with the Rules themselves, by the Rules Committee. Our goal on this Committee is to consolidate and simplify each Rule / Advisory.
If any of you have any constructive suggestions for our committee please send them either to me at dcompton@kcbs.us or to the whole committee at rules@kcbs.us and we will take a look at your suggestions. No promises on any one idea becoming an official rule but we will look at it.

Slow fingers here, after I posted I read Bunny's ^^^^^ post. Yes, any changes that a committee passes goes before the BoD for approval / denial.
Suggestion


G E T R I D O F P O R K P A R T I N G R U L E
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Unread 03-28-2012, 07:37 AM   #10
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Quote:
Originally Posted by Sledneck View Post
Suggestion


G E T R I D O F P O R K P A R T I N G R U L E
I've been fighting that since it began, so Amen, brother, to you on that one.
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Unread 03-28-2012, 08:03 AM   #11
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So then it can just be a pork chop contest? I think that would be a huge mistake.
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Unread 03-28-2012, 08:50 AM   #12
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Ray, it is to allow parting pork. It won't allow different cuts of meat. I guess if you wanna slice a butt into pork steak, that's fine if you have the ability to do so at a comp. No idea why anyone would want to do that though.
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Unread 03-28-2012, 11:54 AM   #13
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Quote:
Originally Posted by Bunny View Post
Rep Committee has worked on it but it has to go through the BOD for approval.
there are at least 3 that the bod has approved and never sent out. One of them is 6 months old. The other two are 4 months old.
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Unread 03-28-2012, 04:36 PM   #14
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Quote:
Originally Posted by Jeff_in_KC View Post
Ray, it is to allow parting pork. It won't allow different cuts of meat. I guess if you wanna slice a butt into pork steak, that's fine if you have the ability to do so at a comp. No idea why anyone would want to do that though.
Have you possibly considered that a pork tenderloin can be trimmed in such a was as to resemble the "money muscle". If parting is allowed, there is nothing that would prevent this or be detectable by the reps or judges, so it would become a pulled and chunked pork butt with sliced pork tenderloin contest.
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Unread 03-28-2012, 04:47 PM   #15
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I don't mind the parting rule, and wouldn't mind it going a bit further. Make the entire turn in box come from a single piece of meat/slab of ribs. Other than chicken of course.
In fact if you really wanted to turn this into a skills competition, allow only a single butt, a single brisket and a single slab of ribs to be cooked. Now.. you are testing the abilities of the pitmaster.
It takes much more skill to produce suitable turn in quality meat when you only have one shot at it.
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