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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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Unread 10-15-2006, 01:45 PM   #1
Merl
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Default Rules & Reg Meeting Nov 18, Speak Up Now

2006 Rules and Regulations Meeting
Saturday November 18, 2006
1:00 P.M. to 4:00 P.M.
Lenexa Community Center
13420 Oak, Lenexa, Ks 66215

November is the time for the annual celebrated KCBS event. No not the Banquet, No not the Royal, nor even the Jack. Its the 2006 Rules and Regulations Meeting.

The is the Membership meeting to make recommendations to the Board concerning changes, or modification of the existing Competition and Judging Rules and Regulations.

So if you can't attend how do you get your voice heard. Your comments can be included if you send them to KCBS. Donna McClure is the Chairperson and you can e-mail her at:

dmclure@kcbs.us ,
(official place to send suggestions)

This forum is a great place to begin discussion, and then send them to the Rules Committee. We look forward to hearing the ideas of the members. This is the time to express your voice and help improve our organization.
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Unread 10-15-2006, 04:49 PM   #2
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I plan to attend this year once again so if you all have anything specific you want discussed, let's discuss it here first.
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Unread 10-15-2006, 05:10 PM   #3
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Unfried chicken and how could a rep disqualify someone without knowing the facts.
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Unread 10-16-2006, 07:35 AM   #4
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If I am lucky it may already be solved in the last Rep meeting. Since I do not have easy access to the rep meetings I was hoping Jeff could get a status on this. I believe that the breaded chicken issue has been taken care of with the help of Jim Minion.
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Last edited by Arlin_MacRae; 10-16-2006 at 01:43 PM..
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Unread 10-16-2006, 12:14 PM   #5
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From the excerpt in the last bullsheet, i thought that was allready taken care of and addressed at least the best that can be done after the fact.


wasnt it? ??
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Unread 10-16-2006, 02:02 PM   #6
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Eleminate the garnish.
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Unread 10-16-2006, 02:35 PM   #7
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Default Correction

Correction:
Donna has asked that you send your suggestions for the Rules and Regulations Meeting to her personal e-mail at
pdtbbq@everest.kc.net
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Unread 10-16-2006, 02:42 PM   #8
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Merl, is every suggestion Donna recieves brought before the rules commitee or does she look for trends and only bring in items that a few people have brought up?
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Unread 10-16-2006, 02:49 PM   #9
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Quote:
Originally Posted by BBQchef33
From the excerpt in the last bullsheet, i thought that was allready taken care of and addressed at least the best that can be done after the fact.


wasnt it? ??
Yes Phil, but it would be great to focus on "Rep education" so when they are faced with a similar situation they make their decision based on fact instead of speculation. Thats all. I am happy it has been resolved, but lets prevent it from happening again. Ultimately a Rep decision could cost you money. I just want to make sure they make the right decision through education.
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Unread 10-16-2006, 03:14 PM   #10
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Quote:
Originally Posted by BrooklynQ
Merl, is every suggestion Donna recieves brought before the rules commitee or does she look for trends and only bring in items that a few people have brought up?
Rob, last year, they had the suggestion emails printed off and read them out loud at the meeting for discussion. I would guess that if they do it the same way, every suggestion will be read unless there's just way too many to cover.
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Unread 10-16-2006, 03:16 PM   #11
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Quote:
Originally Posted by Pig Headed
Eleminate the garnish.
It's optional now. I myself would oppose getting rid of it totally.
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Unread 10-16-2006, 03:26 PM   #12
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Last year Jeff we were going to delete your comments, but then you showed up.
-----------------------------
Donna will put subjects together, then when a subject is being discussed, she will read all on topic.

At the end, she reads through the remaining e-mails. Unfortunately unless someone there wants to discuss it or make a motion, the ones at the end did not get much more than read.

So if you have a topic, its good to inform someone like Jeff who can bring it forward when it is read.

Yours in BBQ
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Unread 10-16-2006, 03:28 PM   #13
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Quote:
Originally Posted by Merl
Last year Jeff we were going to delete your comments, but then you showed up.
Last year, I sat quietly, listened and took notes! LOL! I had no comments!
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Unread 10-16-2006, 03:32 PM   #14
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ok people, our mods have scrubbed this thread.. So lets try a different approach. We start with a little soap box time on my part.

If we can keep it productive, and we come up with some valid points worth discussion at the KCBS meeting, I would appreciate if members dont individually approach KCBS on behalf of us or The BBQ Brethren, instead document and discuss things here and I will compile them and send them thru the proper channels to KCBS along with copies to our more predominant members like Jim Minion, Rod and Merl.

Lets get the thread back on track and see if we can come up not only with our concerns, but offer solutions, and ideas in general to make things better..

a side note: A little pet peeve I have and I always used to tell my staff... that if your going to complain, dont bother unless(Just like Sawdust has done in the previous post).. you can offer a solution too. Otherwise, all you are is whiney and complaining. More credibility comes when the complaint comes with a fix. It may not be accepted, but at least its offered.

.


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Unread 10-16-2006, 04:00 PM   #15
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I remember reading a post on a different forum about a turn-in that came up missing, I can't remember whether it was chicken, ribs, etc. The cook was told that they didn't turn in the chicken, ribs, etc., when they actually did. Was that ever dealt with, I don't remember seeing the update? Someone suggested a receipt when you turned in the box, I thought that was a pretty good idea.
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