KANSAS CITY BARBEQUE SOCIETY    
FACT: There's been an 18% increase in contest participation by members in the past year    
FACT: 64% of KCBS members own three or more grills/smokers    
FACT: 70% of our members grill-out/cook BBQ more than 25 times per year    
FACT: 56% of Americans report having a smartphone, 77% of KCBS members do    
FACT: 70% of KCBS members use Facebook    
FACT: 55% of members choose charcoal when cooking for leisure    
FACT: 23% of KCBS members work in the food service industry as a restauranteur or caterer    
FACT: Learning from friends, family and at competitions is the best way to improve cooking skills    
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Joining KCBS has its privileges!
  • The official KCBS monthly newsletter, "The Bullsheet"
  • Save $5 when you buy 3 bags of Adirondack Grilling Pellets
  • Access KCBS Preferred Rates at Choice Hotels
  • 10% off all Creekstone Farms® products
  • 10% off any ICEHOLE Cooler or the option to customize your ICEHOLE Cooler with your team or KCBS logo for $50.00.
  • 15% off your total order from Papa Tony's seasonings and ribs.
  • One-day shopping pass at any Restaurant Depot location when you present your KCBS membership card.
  • 20% off your total order from Sadler's Smokehouse online store.
  • $0.50 off TABASCO Chipotle or any pepper sauce flavor!
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Member Alert: Server Transfer & Maintenance to KCBS.us

March 29, 2012

Beginning at 8:00 AM on Friday, March 30, KCBS.us will be undergoing a server transfer and database migration. The website will still be operational during the transfer/maintenance, however some functionality will be unavailable during this period.

Most notably, users will not be able to perform the following actions:

- Submit a membership application
- Submit a registration form for a competition: Sam's Tour, Tyson's Best Wing, Smithfield, etc.
- Edit their team bio

Although we do not expect any issues, users may also experience temporary delays in page loads on the site. We apologize in advance for any inconvenience. Full functionality should be restored to the site by Saturday, March 31.
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