MIM to stop sanctioning

[Sawdustguy]

A new sanctioning body for MIM contests!

Good news for those who enjoy competing MIM contests. It seems that a new organization, the Memphis Barbecue Network has been formed. They are in early stages of planning and they will pick up the sanctioning for the MIM contests.

 

[SmokeInDaEye]

Do you guys travel to MIM? What are your thoughts on the whole process?

The idea is to put out your best china, etc., right? What categories are there to choose from? Do you pick? Or is it based on when you enter?

Thanks for the invite, we'll have to take you up on it.

MIM is always a blast and there were quite a few Brethren members down there this past year. As for competing, aside from numerous grilling categories, you compete in either whole hog, shoulder or ribs. MBA sanctioned contests are the same three but you can compete in as many as you want.

I personally enjoy trying these contests and the onsite judging really makes you think through everything you do with your meat since you need to talk about the process for 10-15 minutes per judge. It is expensive, though, since you need to present the best looking food possible to each judge (meaning a whole shoulder per judge or multiple racks of ribs) plus additionalmeat in case you meake it to the final judging round. Figure 6-8 WHOLE shoulders (as required by MBA), 12-16 racks of ribs and at least one whole hog.

 

[Nitrofly]

Do you guys travel to MIM? What are your thoughts on the whole process?

The idea is to put out your best china, etc., right? What categories are there to choose from? Do you pick? Or is it based on when you enter?

Thanks for the invite, we'll have to take you up on it.

Hey Mike

I have been lucky enough to get to hang with Andy King and
the Basty Boys the last couple of years.. Memphis in May is something
you have got to put on your list of things to day.. The Basty's cook in
patio porker div.. No on site judging unless you make it to the finals..
the team next to us won patio porkers this year.. Barefoot in the Pork
once you win patio porkers you have to move up and play with the big
boys.. So we are always trying to come in 2nd.. I'm going to try and
Memphis in May every year until it kills me..

 

[QN]

We are proud to announce the formation of the MEMPHIS BARBECUE NETWORK as of September 1, 2007.

We will begin sanctioning contests for the 2008 Barbecue season immediately.

We are in the early stages of planning and all questions are not answered. We ask for your patience, understanding and support during our transition to this new venture.

Our definite goals are:

1. To improve upon all aspects of the previous sanctioning network.

2. To provide organization and support for existing contests.

3 To provide the contest network with knowledgeable and experienced
Judges.

4. To maintain the integrity of judging procedures.

We will update you with details, as they are available.

Please share this with anyone interested in Memphis Barbecue. If you have any questions contact one of your MBN reps.

Your new Memphis Barbecue Network Representatives.

Gary and Sharon Countz
Henry and Kelley Evans
Frank and Mary Horner
Tim Kemp
Randy and Cathy McGee
Larry Ohrberg
David and Suzanne Rhea

 

[ique]

1. To improve upon all aspects of the previous sanctioning network.

Hey Mark, any idea on the specific improvements or changes to the rules that MBN may be considering?

 

[QN]

Here is a little more info I received. I personally don't think they will change the rules or the meat categories. I'll post again if I hear anything else.

A group of MIM reps, both past & present along with a few other
> long standing BBQ volunteers will be presenting MIM with a proposal
> to create another sanctioned contest network. Although there are
> many details and much work that still needs to be done I can tell
> you the main purpose's this network would be.
> 1. To feed experienced, championship teams into the MIM
> Championship BBQ contest
> 2. To feed experienced and certified in MIM style judges to the
> championship BBQ contest.
> 3. To improve and hopefully build on the system that is currently
> in place.

 

[Chris Nickelson]

Which is why you'll never see the Meatheads cooking a MIM contest! :wink: :lol: :razz:

Da*n that hurt!