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Unread 02-04-2010, 06:54 AM   #16
Spydermike72
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Yeah, let's require the teams to cook 3 whole chickens... Nothing like adding expense to the Cook Teams in today's economy... I am ok with requiring white and dark meat, but let the cooks determine what they are going to cook.

What is next, telling the Teams that we have to cook 4 Butts,4 Racks of Ribs and 4 Briskets ??
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Unread 02-04-2010, 07:17 AM   #17
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So I guess I can do pulled chicken or chicken salad to get a nice mix of white and dark.

Seriously though, teams would probably do one or two breast and slice it into six pieces. I am pretty tired of all the whining about parsley and thighs. There is no rule that says you have to do either so quit b!tchin about it. What's next baby backs and spares in the same box? /rant
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Unread 02-04-2010, 10:19 AM   #18
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Lets allow propane. No problem there and it opens up more potential sponsors.

Chicken rule change is just plain dumb. If you must have white and dark then you need 6 pieces of each in the box. So get bigger boxes so we can have good appearance or 2 boxes - now that would be fun for TC's. Any caterers out there know how hard it is to please a buffet customer when they want 50-50 white and dark. Lots of PO'd customers. I try to steer customers away from it.

Pork comes off and satys off. Want 2 temps cook 2 butts. This whole discussion has been ridiculous at best. And don't say we part Brisket and put it back on. You can ccok flats, packers so parting is legal. the rule calls for a whole butt not pieces so parting is illegal.

If you require whole chickens then no parting and putting back on the pit. And in a year we'll be cooking whole hog and taking out ribs and butts for turn-in. What next. Somebody that wrote up the suggested rule changes was on mind altering products and I want them to share with all of us.
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Unread 02-04-2010, 10:20 AM   #19
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Email the BOD today with your comments. Some have already left for the conference so email all. I've sent my comments and even had 3 replies so far.
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Unread 02-04-2010, 10:24 AM   #20
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Quote:
Originally Posted by Spydermike72 View Post
Yeah, let's require the teams to cook 3 whole chickens... Nothing like adding expense to the Cook Teams in today's economy... I am ok with requiring white and dark meat, but let the cooks determine what they are going to cook.

What is next, telling the Teams that we have to cook 4 Butts,4 Racks of Ribs and 4 Briskets ??
In my area whole chickens per pound are cheaper than individual pieces per pound. I would save money by cooking three chickens to get six thighs.

After awhile someone would decide that chickens always start walking with their right foot so they turn in only left thighs and now I am cooking 6 chickens to get all left thighs. But now I want to make sure they are are all close to the same size so I am cooking 12 thighs, so I can see how this could get out of hand.

It would be more expensive if they put in a rule that we have to turn in white and dark meat without saying we have to cook whole chickens. Since chicken wings have fat and for the most part breast doesnt, we would all end up turning in wings. Now we have a wing and thigh contest. Sigh.
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Unread 02-04-2010, 10:30 AM   #21
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That was a $hitty read. Propane? Really? And have to agree 100% with Todd, thanks for the hard work Paul, keep up the reporting
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Unread 02-04-2010, 10:42 AM   #22
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Propane and drunks -- that's a great mix.
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Unread 02-04-2010, 10:47 AM   #23
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Quote:
Originally Posted by DivaHerself View Post
Propane and drunks -- that's a great mix.
Allow propane. Put in a breathalizer for cooks. No reason you have to get drunk.

Besides there's more sites with propane tanks than ones without. Weed burners, turkey fryers, pits with propane and gas assist and the list goes on not to mention the car gas tanks right next to an open charcoal or wood fire with sparks. Especially those oil leaking cars.

Most folks that invest 10K in a cooker are not planning on being drunk. It's the idiots burning small upright charcoal burners that get knocked over by drunks.
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Unread 02-04-2010, 10:49 AM   #24
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I thought the conception (?) of the "Competitor Series" was so that KCBS could allow propane, and thusly propane cooks, cookers and, most importantly propane SPONSORS, into the mix?
Did that go away?
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Unread 02-04-2010, 10:50 AM   #25
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Quote:
Originally Posted by tmcmaster View Post
what.

the.

fark?!?!

my thoughts exactly!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Unread 02-04-2010, 10:51 AM   #26
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I'm guessing that members won't be able to listen to this meeting by phone, since the BoD will be in Memphis.
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Unread 02-04-2010, 10:52 AM   #27
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Quote:
Originally Posted by Ford View Post
... It's the idiots burning small upright charcoal burners that get knocked over by drunks.

now now... try to be nice to us idiots...
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Unread 02-04-2010, 10:56 AM   #28
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Propane, ha ha What next electric.
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Unread 02-04-2010, 10:57 AM   #29
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Quote:
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Email the BOD today with your comments. Some have already left for the conference so email all. I've sent my comments and even had 3 replies so far.
I emailed them my thoughts. I am sure that doesn't mean anything but my own satisfaction.
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Unread 02-04-2010, 11:00 AM   #30
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Quote:
Originally Posted by Ford View Post
Allow propane. Put in a breathalizer for cooks. No reason you have to get drunk.

Besides there's more sites with propane tanks than ones without. Weed burners, turkey fryers, pits with propane and gas assist and the list goes on not to mention the car gas tanks right next to an open charcoal or wood fire with sparks. Especially those oil leaking cars.

Most folks that invest 10K in a cooker are not planning on being drunk. It's the idiots burning small upright charcoal burners that get knocked over by drunks.
See that's just it.

Most of us (read most of KCBS membership) does not have 10K to invest in a cooker, nor would we want to.

It is the cook not the cooker....remember?

If you can't create great BBQ over an an open pit (read live fire) you shouldn't be in a BBQ contest anyways.

There are lot's of cooking competitions that use gas....ovens...BBQ shouldn't be one of them.
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