MIM to stop sanctioning

[ique]

Saw this on another forum....



" Beginning with the 2008 Memphis in May World Championship Barbecue Cooking Contest, we are going to expand the scope of the event due to the ever-increasing interest in barbecue. We will be inviting teams from all regions of the country and those that are beginning to emerge around the world, challenging champions who may not have competed in Memphis in May to try their hand at the most competitive cook-off in the World.

As we focus our resources into recruiting championship teams, we will no longer be sanctioning contests through our Memphis Barbecue Association. Meanwhile, the contests that have been sanctioned for 2007 will continue to receive the service of Memphis in May, and long term contests that wish to be Memphis in May-style contests in the future will receive the information and materials to ease the transition."

[pigmaker23]

thats pretty interesting, opens the door for other sanctioning bodies to add some contests, what will Seabrisket do now ????

[Smokin' Gnome BBQ]

does that mean more then just pork?

[SmokeInDaEye]

Originally Posted by Smokin' Gnome BBQ

does that mean more then just pork?

I dunno. That's a pretty confusing message. They don't really have room to add more teams down there but I guess they could add brisket and chicken categories. Then it's not the Superbowl of Swine anymore though.

[Plowboy]

Originally Posted by SmokeInDaEye

I dunno. That's a pretty confusing message. They don't really have room to add more teams down there but I guess they could add brisket and chicken categories. Then it's not the Superbowl of Swine anymore though.

Just like I don't get MIM in general... I don't get what this message is saying? Who's sanctioning if MIM isn't?

[MilitantSquatter]

Originally Posted by Plowboy

Just like I don't get MIM in general... I don't get what this message is saying? Who's sanctioning if MIM isn't?

Agreed.. I never understood who does what.

Anyone care to provide a quick overview of MIM, MBA etc ? I thought MIM was a specific event only in Memphis that as part of it included the barbeque competition.

[Sawdustguy]

I wouldn't mind understanding it myself.

[HoDeDo]

Yes, finally unraveling the details would be nice. I thought MIM was both the contest and the sanctioning body... Someone educate me too, please :)

[SmokeInDaEye]

Originally Posted by HoDeDo

Yes, finally unraveling the details would be nice. I thought MIM was both the contest and the sanctioning body... Someone educate me too, please :)

My own 2 cents (which could be completely wrong) after doing a MIM sanctioned contest last month and visiting the big show each May, they have tried to build a sanctioning body around the rules of MIM and its too hard to bring in new teams who are used to competing a different way (biggest being no onsite judges).

My guess is that they are dropping the Memphis Barbeque Association which santions a handful of smaller MIM-style contests each year and, if they really want to attract some new top level teams, align with KCBS and other bodies to offer automatic entry into MIM for Grand Champs at certain contests.

As for adding new non-pork categories at the main event, I don't see it happening. Seems like an un-necessary effort for a contest with a never ending waiting list.

[Jeff_in_KC]

Actually, the sanctioning body is the Memphis Barbeque Association. I think for convenience, other contests started being called "Memphis in May" contests if sanctioned by the MBA.

[SmokeInDaEye]

Originally Posted by MilitantSquatter

Agreed.. I never understood who does what.

Anyone care to provide a quick overview of MIM, MBA etc ? I thought MIM was a specific event only in Memphis that as part of it included the barbeque competition.

Yes, Memphis in May is a contest, the Memphis Barbeque Association is the organization which sanctions MIM and a handful of other contests around the country. Contests are all pork (shoulder, ribs, and whole hog) and are judged 60% on blind boxes (no garnish) and 40% scores from 2 of 3 judges who visit your site individually for 10-15 minutes each (lowest is dropped). You are judged on appearance of your site, taste of your meat and your presentation to the judges.

The top three teams in each category from the prelim round then advance to the finals abd present to 4 judges to determine 1-2-3 rankings.

[Jeff_in_KC]

Originally Posted by SmokeInDaEye

You are judged on appearance of your site...

Which is why you'll never see the Meatheads cooking a MIM contest!

[The Giggler]

I think the MIM way of judging is a little intimidating. Not only do you have to cook well, your showmanship comes into play. There's a contest in Ontario (I believe its the Canadian Open), and they have on site judging. We're a little reluctant to enter, even though its so close to home.

Also, I think it might be hard to be impartial as a judge. You know who's meat you are tasting cuz they are right there with you.

[Nitrofly]

Originally Posted by The Giggler

I think the MIM way of judging is a little intimidating. Not only do you have to cook well, your showmanship comes into play. There's a contest in Ontario (I believe its the Canadian Open), and they have on site judging. We're a little reluctant to enter, even though its so close to home.

Also, I think it might be hard to be impartial as a judge. You know who's meat you are tasting cuz they are right there with you.

Go for it Mike.. for on site set up an ezup with the sides and make it
like your kitchen table.. I'm sure you guys would do well.. You only
have to cook one catagory.. Seabriket does shoulders and ribs at the
small MIM contests.. Come to Memphis some time and get torn down

[SmokeInDaEye]

Originally Posted by Nitrofly

Go for it Mike.. for on site set up an ezup with the sides and make it
like your kitchen table.. I'm sure you guys would do well.. You only
have to cook one catagory.. Seabriket does shoulders and ribs at the
small MIM contests.. Come to Memphis some time and get torn down

Or tore up from the floor up. Which ever you prefer.