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July Board Meeting Agenda

July 11, 2016

Kansas City Barbeque Society

Board of Directors’ Meeting Agenda

July 13, 2016

 

Member request to speak: 

Roll Call: 

Mike Peters, Randy Bigler, Bill Capstack, Dennis Polson, Mike Hays, Mike Richter, Sandy Fulton, Mark Simmons, Wayne Lohman, Dave Compton, Joe Otto, Arlie Bragg

KCBS Office:  Carolyn Wells, Kim Collier

MMA

Board pledge:

                Recognizing barbeque as America’s cuisine, the mission of the Kansas City Barbeque Society is to celebrate, teach, preserve and promote barbeque as a culinary technique, sport and art form.

                I accept my duties as a KCBS director to further the KCBS mission so that truth, justice, excellence in barbeque and the American way of life may be strengthened and preserved forever.

Minutes of Last Meeting

Sandy Fulton:  I move to accept minutes of the June 8, 2016 meeting.

Financial Statements

Mark Simmons:  Attached is the last month’s financial report.  Please accept this report.

President’s Report

Randy Bigler: 

Sanctioning Report:  Kim Collier   NEEDS BOD APPROVAL

 

 

 

 

 

 

 

 

 

 

 

Date R'cvd

Date of Contest

 New Contest Name

City

ST

6/6/2016

06/16&17/2017

Central Plains RibsFest

Holdrege

NE

6/6/2016

10/07&08/2016

Pig Mania Marion

Marion

OH

6/6/2016

10/28&29/2016

Rock Springs BBQ Bash

Black Canyon City

AZ

6/15/2016

11/18&19/2016

Mission Q (BACKYARD)

Tuscumbia

AL

6/14/2016

09/23&24/2016

BB Brew for Hope

Ft. Collins

CO

6/14/2016

05/05&06/2017

BBQ In the Vally

JamesTown

NY

6/20/2016

11/11&12/2016

*Town of Mt. Pleasant Fall Festival & First Annual Polar Pig Cook-Off

Mt. Pleasant

NC

6/20/2016

11/04&05/2016

World BBQ Festival

Peoria

AZ

6/28/2016

03/10&11/2017

Smokin on the Bay

Brandon

FL

6/24/2016

03/24&25/2017

BBQ Gives Back

Urbanna

VA

6/29/2016

10/14/2017

Bluesd, Brew & BBQ

Luby

MD

     

Date R'cvd

Date of Contest

Existing Contest Name

City

ST

6/6/2016

01/20&21/2017

Slab-O-Rama Barbeque Challenge

Bullhead City

AZ

6/6/2016

06/09&10/2017

8th Annual Poor Que

Montello

WI

6/23/2016

09/02&03/2016

Beach Boogie and BBQ Festival

Myrtle beach

SC

6/24/2016

03/10&11/2017

Flames on the Flint

Bainbridge

GA

6/28/2016

04/28&29/2017

Wabash Ribberfest Barbecue Championship

Mt. Carmel

IL

6/28/2016

05/19&20/2017

BBQ 4 ASTOP

Fond Du Lac

WI

     

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

        

Sanctioning Report:  Sandy Fulton

Sanctioning Committee Meeting

June 14, 2016


Members in Attendance:  Karrin Murphy, Debbie Yopp, Carolyn Wells, Randy Bigler, Mickey Williams, Betty Frizzell, Sandy Fulton

Members Absent:  Michael Fay, Kim Collier

The Committee again thanked Karrin for setting up the Facebook Page for KCBS Organizers.  It has been live for approximately three weeks and as of today has 201 members.  When going on the Page you will find many discussions and questions that the Organizers have.  They are helping each other and giving feedback and offering to do whatever they can if an organizer is having a problem.  The Committee had set this as one of its goals at its first meeting and we are truly excited to see that the goal has been achieved.  Also a thank you to Kim Collier who has been answering some of their questions and posting forms for them to use.    The Committee has decided to make posts possibly every other week or monthly sharing with the Organizers some of the goals we have for this committee and getting their feedback.  The Committee felt that Sandy as Chairperson should make these post.  We will introduce them to the Committee and be available to them to answer their questions.  First post will go up this week where we will ask them if they feel this will help them in planning their events.  Some of the other topics will be:

 

  1. We will probably tell them of the success we have had in the Mid Atlantic area with allowing the competitors to send their application in with a deposit and then having the balance due 30 days before the event.  Since many of them sign up for several contests at one time this will be a big help financially.
  2. As Michael Fay suggested it is very important for the cooks to know where, when and cost of event.  This should be posted ASAP preferably on a Website they have created for their event.
  3. Make sure the Organizer/promoters policy on refund is fair.
  4. Satisfying the needs of the cooks at a competition
  5. Securing judges-How they do this
  6.  Working with your contest rep-communicating with them, they are there to help you along the planning stages
  7. Sponsorships
  8. Vendors
  9. Kids Q Competitions
  10. Meals Mission
  11. Ask Organizers if they would be willing to pay $100 for a tri state list of competitors.  This would only be team name, Chief Cook and address.  Currently the list cost $100 but it is every team KCBS has.  Most Organizers do not want that.

We will start with these, not necessarily in that order, and go from there. 

We have reached out to the Communication Committee and Philanthropy Committee with regards to the video contest we want to do with the colleges, high schools and technical schools across the country.  Our hopes are to have a student develop a video for us for Organizers and KCBS to use to show how a competition starts and how it runs.  Sandy will report back to the Committee as soon as she receives their feedback.

Sandy is going to contact Dennis Polson, Chair of the CBJ Committee and ask him his thoughts on having a Judges session at the 2017 Banquet.

Also a suggestion was made that when judges check in at the Banquet they could take chances on winning two guaranteed judges seats at a competition they would like to attend.  When Kim sends out her requests to the Organizers for a complimentary spot at their competitions she could also ask them for two guaranteed judges’ spots at their comp.  This would not cost the Organizers anything.  The judges could either purchase the chances or bring canned goods.  Sandy will speak to Dennis about this also.

We are still working on the Kids Q Cookbook.  This definitely is one of our main goals for this year.  Kids Q is growing according to Karrin and we want to encourage Organizers to include this at their competitions.

Meeting adjourned at 8 PM CST.

 

KCBS/MMA Marketing Report

July 2016

 

(Stats through 6/1/16 - 6/30/16)

 Web

  • Total page views for June: 522,472  (+2.7%)
  • Total Unique Users for June: 56,634  (+4.5%)
  • Time per Visit: 4:19  (-0.01%)
  • Advertising sold for June: $775 (-42%)
  • June/July Projects
    • Application Address Errors - Resolved
    • Scorecard Updates - Finalized
    • Forms CMS - Completed
    • Smithfield Partner Page - Completed
    • User Account Access/Auto Payment Renewal Project - In Progress
    • Backyard TOY Tracking
    • Backyard, Domestic, and Intl. TOY CMS Updates
    • Reformatting Downloadable Lists - csv. to xls.
    • Member Renewal Online Form - Resolved
    • International Member Application Form Errors - Resolved
    • Rep Critique Online Form - Updates in Progress

250KCBS Meals Mission

  • Discussing New Initiatives
  • Current Total to Date – 292,989 meals
  • 117 Contests Signed Up to Date

Sam's Tour:

  • Completed 17 local events and 2 regionals
  • Next regional coming up is in North Charleston, SC on Aug. 27

 Great American Cookout Tour

  • Collaborating with Tums on various retail stops
  • Major event stops completed: 9
  • Retail stops completed: 24

 PR

  • Social Media, using KCBS, and GAC Facebook and Twitter pages to promote KCBS-related events/promotion
  • KCBS:
  • Twitter Followers: 11,801 (+2.6%)
  • Twitter Impressions: 34,600 (-24.6%)
  • Facebook Likes: 43,337 (+1.5%)
  • Reach: 130,496 (+122%)
  • Total Audience: 55,138  (+1.7%)

 PR

  • GAC:

○       Twitter Followers: 6,336 (+1.9%)

○       Impressions: 5,851 (-0.96%)

○       Facebook Likes: 24,206 (-0.05%)

○       Facebook Reach: 5,370 (+197%)

○       Total Audience: 30,542 (+0.03%)

  

Miscellaneous

● Helping organize CBJ class for Smithfield at their HQ on July 21

● Need architectural plans for new KCBS HQ for sponsor planning

● Potential KCBS/HPBA co-marketing program in the works

• 2017 GAC Tour pitches underway

 

Marketing Report:  Mike Peters

 

Marketing Committee Meeting July 5, 2016 - Minutes

Agenda

Discussion of member benefits:

Who do we want to have on this list? Ideally National companies larger than KCBS who are in line with the KCBS mission and brand messaging. 

Who should be charged and who should not? We need to have some charge built in due to time involved with setting up website and insuring compliance of message. This can be waived with the National companies as long as it is handled through committee or KCBS office. 

Tier 1, 2, 3 level partners? Nationwide, member, boutique. No discussion.

What guidelines should we have for potential partners? KCBS mission and brand messaging.

Should there be a trial period to validate member value? No discussion.

Where are we with Hertz and IHG? Others? Hertz info will be forwarded to office for inclusion, IHG is still in discussion. Can Karrin or office update member benefit page?

Discussed being involved with americanpitmasters.com for a KCBS forum. Committee discussed that we have no history with this individual and should we align ourselves with no direct supervision? KCBS already has a FB page which has multiple discussions. Will keep in discussion. 

In talking with Mike McCloud last week, he stated that MMA is working on Great American Cookout Tour sponsors for 2017. I think it would be good to give some sponsor ideas. Mike has meetings set up with current sponsors and the committee has suggested others. 

International: Wayne Lohman

2016 July Board of Managers Report

This past trip to Europe was one of the most productive journeys we have had to date in new contests discussions.

Our first contest in France presented a unique challenge as we could not purchase styrofoam turn-in boxes for the 10 competing teams, they are not recycleable.  We were able to use a small foil container with a cardboard lid that worked quite well.  The event was organized by Weber France with an estimated crowd of 8,000 attending the one day event.

The following week we were invited to attend a 4th of July party, on July 1st, at the American Embassy in Budapest where KCBS was welcomed to Hungary (see attached).  The US Ambassador and Director of Agriculture were very interested to learn that we were discussing the sanctioning of BBQ events in their country.  We met with the organizers company to discuss sanctioning 4-5 of their existing food festivals which are established and well attended events.

The following day we arrived in Italy for Europe’s first Invitational Barbecue Championship, hosted by the Bonaventura Maschio Distillery on July 2-3 at Gaiarine.  18 top point teams from all over Europe attended this second year event that was billed as a “true US-style BBQ competition by invite only”.  This year’s competition featured a master grilling class held by Steven Raichlen who welcomed the opportunity to work with KCBS and filmed the turn-in box presentations to the teams.

Jim and Becky Johnson spent the month of June on Lake Lucerne working with a Chef and his staff on the art of American Cooking Style of BBQ.  They also visited Budapest to introduce KCBS and the American way of BBQ.  Jim was filmed at length for a BBQ promo video for the Hungarians.  The Johnsons ended their trip in Milan, Italy with 30 students and then worked with a newly formed KBCS team.

New country contest discussions were held with New Zealand, Spain, Brazil, Iceland and the Canary Islands this past month.

CBJ Committee Report: Dennis Polson

CBJ June 2016

CBJ June 2016

The June CBJ Committee met 7 pm on June 21, 2016

Members present: Dennis Polson, Mike Peters, Carolyn Wells, Nancy Muller, Dave Londeen, Kelly McIntosh, Ralph Williams, Marge Plummer, Bill and Debbie Gage.

Agenda:

 Comment Cards – Kelly discussed the Comment Cards that Kelly and Bunny designed.  After much committee discussion, it was decided that Kelly and Bunny would add items the committee members felt were needed.  It was agreed that the glue will be at the bottom and the color of paper will be different than white. Changes will be discussed at the next Committee meeting.

A member sent in suggestions for the Table Captain’s information.  The committee discussed the items and felt most of the suggestions are now in our TC Classes and no action needs to be taken.

Signing of CBJ and MCBJ Judges books.

The committee discussed a set standards for signing Judges’ books.

The Committee would like to work on these more, but would like the Boards thoughts.

  1. Master Series:  A contest that is sanctioned by KCBS as a Master Series. The Contest must have the 4 main meats of Chicken, Pork Ribs, Pork Shoulder, and Brisket. 

 

  1. Competitor Series:  A contest that is sanctioned by KCBS as a Competitor Series.  The Contest must have 2 of the 4 meats of Chicken, Pork Ribs, Pork Shoulder, and Brisket.  A contest having only 1 of the 4 meats will get a (V) volunteer signature.
  1. Licensed Series:  A contest that is not sanctioned by KCBS but get the needed items (Rep, plates, score cards, computer program, etc.) to hold a onetime contest with no sanctioning fees.  The next year the Licensed Contest must move to a Master Series, Backyard or a Competitor Series.  The contest must have 2 of the 4 meats of Chicken, Pork Ribs, Pork Shoulder, and Brisket.

 

  1. Backyard Series:  A contest that is sanctioned by KCBS as a Backyard Series.  The contest must have  Chicken and Pork Ribs.
  1. Kosher Series:  A contest that is sanctioned by KCBS as a Kosher contest.  The contest must have   4 meats of Chicken, Beef Ribs, Turkey, and Brisket.  Kosher CBJ will need 15 signatures with one (V) volunteer and not more than 3 (V) volunteer to be considered as a MCBJ Kosher Judge.
  1. A MCBJ may get a signature for (V) volunteer in helping at a CBJ class or Kosher CBJ class.

In all of the above Series (except Kosher), a Certified BBQ Judge must have one (V) volunteer and not more than 10 (V) volunteer total in working toward their Master Certified BBQ Judge.

A (V) volunteer is for working at Judges Sign-In, Table Captain, Turn-in table, Number Changing table, and Left Over table.

A CBJ or MCBJ cannot have their book signed for the Ancillary part of a contest.

A CBJ or MCBJ cannot get double signatures the same day.  Example doing a Master Series and a Backyard Series the same day.

A CBJ working on their MCBJ must cook with a team at a Master Series, which has the 4 meats of Chicken, Pork Ribs, Pork shoulder, and Brisket.

Meeting adjourned 8:10 pm

Rep Committee:  Dennis Polson

KCBS Rep Committee Meeting

July 6, 2016 @ 7 pm CDT

Present: Dennis Polson, Chair; Mike Hays, Co-Chair; Maxine Kilgore, Debbie and Bill Gage, Mike Eberly, Kathy Brazier, Steve Alvarez, Linda Polson, Carolyn Wells, KCBS Executive Director and Randy Bigler, KCBS President.

Dennis opened the meeting and reported that American Royal and Jack instructions for 2017 are online on the KCBS website as a dropdown from Resources. He has sent an E-mail to all Reps with that information.

Mike Eberly and Linda Polson, Sub-Committee looking at Rep Advisory 3.15 (talking to Judges about high/low scores) reported that they had talked with 100+ cooks since the last meeting and the overwhelming majority of cooks believe that Reps should not talk with Judges about their scores until judging is completed, so as to not skew the results. Other committee members reported the same response from cooks they had talked with. Mike read a rough draft Rep Advisory to that effect with discussion following. Mike will make slight revisions and send the proposed advisory to the Committee for input, to be discussed at the August meeting.

Debbie stated that Judges have reported that they feel “bullied” by some Reps to write comment cards. The committee discussed the Judges CD and script read by Reps at each Judge’s meeting emphasizing that the completion of comment cards is strictly voluntary. If there are continued problems, the Rep Chair will deal with them on an individual basis.

Dennis clarified that per diem is $46. per day rather than $42 as indicated by the Office.

Kathy reported that she has a new computer with Windows 10 and has had some issues. She has been in contact with Steve and Scott Grinstead, who are aware of the issues and they are being addressed by the tech committee. 

Meeting adjourned at 7:40 pm.

Next meeting will be August 3rd at 7 pm CDT

Linda Polson

Recording Secretary

KCBS Score Committee/Technology Committee:  Joe Otto

The Tech Committee met on July 5, 2016, items discussed were:

 

1.  Judge Scorecard

          Went live on July 7, 2016

           Committee reviewed material for email blast; ready to send out upon BOD approval.

           Will monitor all feedback positive and negative and review at the August Tech meeting.  Will set intervals for future review.

 2.  KCBScore

          Received updated version, currently in review process

 3.  Backyard TOY and International TOY

          Is currently on MMA's schedule, no updates at this time

 4.  LinkedIn

          KCBS has a company page on LinkedIn. 

               Members can follow KCBS

               Members can list volunteer activities with KCBS (committees)

               Members can list certifications with KCBS (CBJ, CTC)


          When KCBS is entered or updated, the KCBS logo will appear with the entry.


Banquet Committee:
Sandy Fulton

BANQUET COMMITTEE MEETING

June 21, 2016

 

Members Present:  Carolyn Wells, Randy Bigler,  Sandy Fulton,  Raye Keyes,  Randall Bowman,  Julie Cook,  Karrin Murphy, Sybilla Hawkins

Members Absent:  Rusty Cook, Darrell Meade  

Sandy will be sending out emails by next meeting to advise them they will have 1 ½ hours for their sessions during the Banquet.    It was also suggested that we should have a session with round table discussions.  Have one table with a Pitmaster, one for judges with an instructor as chair and an Organizers table with Charles Barrineau as the chair.  Groups of people could sign up for these tables.  Set a time limit at each table with enough time allotted for people to ask questions.  Thought this would encourage people to ask the questions they need answers for in a small group instead of the larger sessions.

We will know more from MMA on sponsorships in the fall.

Randall is asking Jeremy to handle the AV requirements.  We do not have to use hotels AV therefore saving a great deal of money.  One of the highest expenses we had at the last banquet was AV, and that is because we had to go through the hotel with our AV needs.

The Friday Night Party was discussed.  Because it is being held in Atlanta the thought of a Gone With The Wind theme was suggested. 

Raye and Randall are working on the exhibitors.  The cost will be $500 for a space.

Charles Barrineau will be our guest speaker.  Kim will send out an email to Organizers letting them know this and a brief summary of his background.

Southern Q is still providing the goody bags. Randall and Julie are working on items for the bags.

Plans are being discussed for a Silent Auction.  Last year’s items were quite expensive so we want to have some more reasonable items for the auction.

Randall has very generously contributed a $4,000 sponsorship for the Friday night party.  The committee is very grateful and will pass this information on to the Board in the minutes.  He will also ask Jeremy if his band will play at the party.  We will have finger food and cash bar.   Raye to obtain pricing on these items.   Karrin will be talking with Debbie at Jack Daniels for their participation.  The committee suggested that we do a photo booth again, possibly with the Gone With The Wind theme costumes.  Raye will be looking into the possibility of us doing this.

It was suggested that we hold a raffle on Friday evening.  Need to find an item to raffle off.  Committee will decide on an item hopefully by next month.  Some items thought about were grill grates, small eggs, cooks classes.  Will be calling possibly six pitmasters that give classes.  Randall will call some pros to see if they would do this.  Have some mid-priced items like baskets of rubs.

Also want to include door prizes at the Banquet and also to auction off some of the above mentioned items.  Philip Brasure has agreed to be auctioneer.

We will post the banquet information on the Organizers site.  Hoping because of the location we will be able to lure many organizers to the banquet.

Sandy will discuss with Dennis Polson chairing a judges meeting and the possibility of having a raffle or door prize for the judges who attend.  The committee was thinking about asking Organizers to guarantee two judges seats at their contests when they donate their competitor’s spaces.  Approximately 150-200 Organizers will send in a comp space at their contests and we have over 400 organizers.  We would like to concentrate on increasing this number.

Meeting adjourned.

  

Rules Committee:  Mike Richter

The Rules Committee met June 13th.  The following topics were discussed:

Kale – There is no requirement to bring your garnish to the KCBS Rep for inspection.  However, if you are in doubt if your kale is considered curly green or unsure if other garnish is legal, by all means ask the KCBS Rep to check for you before using for turn in boxes.

A question was received regarding heating of competition sauce.  Teams may heat their sauce on any type of heat source they prefer.  However, competition meats MAY NOT be placed in the sauce while the sauce is on the alternate heat source.

A question was received regarding teams sharing the same competition site.  Teams should ordinarily not share a competition site.  However, there have been instances where a husband and wife routinely compete as separate teams sharing the same sleeping quarters.  If the situation arises where two teams do actually share the same competition site, not only must they have separate cookers, everything must be maintained separately, e.g., meat, sauces, rub.  There also must be completely separate prep and turn in areas.

The following change to rule 7 is submitted as a reading for review and comment.  The change will be submitted as a motion for the August meeting.  The change is in the next to last sentence with regards to an organizer providing all four meats.

7) All competition meats shall be inspected by the Official Meat Inspector during the times established by the contest organizer but not prior to the day before judging.  Once the competition meat has been inspected, it shall not leave the contest site.  Cooking shall not begin until the competition meat has been inspected by the Official Meat Inspector.  All competition meat shall start out raw.  No pre-seasoned meat is allowed other than manufacturer enhanced or injected products, as shown on label EXCLUDING but not limited to:  teriyaki, lemon pepper or butter injected.  When the contest organizer supplies the meat, the contestant is not required to enter only that meat, the single exception being:  when an organizer provides all four (4) meats in a fair and equitable manner.  Competition meat not meeting these qualifications shall be disqualified; given a one (1) in all criteria by all six judges.

The next meeting is July 11th.

Membership Report: Mike Peters

Membership Committee met Wed, June 15, 2016

 

Active Members  21018

New Members  565

New from CBJ Class 279

Renewed Members 1236

Non Renewed 885

New from Website 229

Total Lifetime Members 1027

International Members 1164

Countries Represented 28

• Membership Referral Program - Reps. Contest Reps are tracking member and non-member teams. Still a work in progress.

• BBQ Ambassador program - Jennifer has visited with me about a contest on the East Coast that would be a good one to run as a test event.  Donna F has developed a wonderful guide/cheat sheet for ambassadors to use. Program still in development.

• Membership Application rework.  MMA is getting me an idea of a date for auto renewal. We need to have this on the new application. In discussion, will revise application to a one page or smaller for easier distribution. More bullet point items with directing back to kcbs.us, FB, social media. Rick H will take the lead on this item. Discussion during the meeting.

• Proactive membership drive for discussion. First email has gone out with limited success. Will wait for addl emails until auto renewal process is completed. 

• #iamkcbs  Mike P will check with Karrin on suggestions to interact with social media. Will try to get influential members to post and share why they are KCBS members. Open to judges, cooks, organizers. This program should increase visibility to KCBS. Discussion

• Membership Technology.  Auto renewal is still in process

 

Next meeting will be Wednesday, July 30

Nominating Committee:  Arlie Bragg

The request for new board members has been added to the Bullsheet.  I have had one person so far! 

I also ask per the email I sent the board for a conversation be started as to nonpayment of organizers.  Let’s discuss what if anything can be done to guarantee the funds promised at food competitions. 

Arlie Bragg

COMMUNICATIONS COMMITTEE: MARK SIMMONS

The Communications committee met via conference call on June 22, 2016. In attendance on the call were Mark Simmons (Chairman), Bill Capstack (Vice Chairman), Carolyn Wells (Executive Director), Randy Bigler (President), and members of the committee, Candy Weaver, Debby Gage, Carol Bigler and Karrin Murphy from the KCBS office.

July 18 is the next approximate date to look for the draft of the Bullsheet for our review and proofreading. July 27, 2016 will be our next scheduled meeting.

We discussed the concept of "Going Digital" with our Bullsheet. The proposal for recommendation was as follows:

1) For our current annual dues, all new and existing members receive access to the digital copy of the Bullsheet automatically.

2) Members (non-international) can opt out of the digital newsletter, however their annual dues will increase from $35.00 to $40.00 to help defray some of the costs of publication and postage.

3) This proposal will be well advertised in advance through the Bullsheet and will be implemented with the January 2017 edition, effective January 1, 2017.

The committee moves that this proposal be adopted and implemented.

The committee also wanted to see if a button or some icon that stands out could be placed on the website that is a direct link to the digital Bullsheet.

We also discussed the possibility of reviewing our advertising rates to see if we are where we should be, in light of probably increased traffic to the website after the Bullsheet goes digital.

Respectfully Submitted,  Mark Simmons,Chairman

 

Strategic Planning Committee:  Bill Capstack

STRATEGIC PLANNING COMMITTEE REPORT

July 2016

 

Our committee members are Bill Capstack (Chairman), Joe Otto (Co-Chair), Bruce Bubacz, Sybilla Hawkins, Paul Kirk, Skip Sayles, Mark Simmons, Jon Williams, Randy Bigler (President), and Carolyn Wells (Executive Director).

 

Our future meeting schedule:  1st and 3rd Mondays (unless there is a holiday) 7-8 P.M. (CDT)             July 18;  August  1, 15;  September  19;  October  3, 17; November  7, 21;  December 5, 19;and January 2017  2, 16.

 

Permanent Home for KCBS:

  • Project is on schedule.
  • Interior build-out is progressing well.
  • Exterior concrete work has begun.
  • Tenants are being actively pursued.
  • The Executive Director is looking into ways to publicize the building.

 

Develop and Finalize the Executive Director Transition Agreement, Duties, Responsibilities and Competencies:

  • No update.

 

Explore Additional Ways to Expand the KCBS Brand and Increase Participation at Events:

  • MOTION:  To approve the ancillary guidelines for Lobster, Catfish, and Crawfish Boil:

 

 

KCBS – ANCILLARY CATEGORY GUIDELINES – LOBSTER

 

Lobster:

Definition: Lobster is defined as any of a family (Nephropidae and especially Homarus americanus) of large edible marine decapod crustaceans that have stalked eyes, a pair of large claws, and a long abdomen and that include species from coasts on both sides of the North Atlantic and from the Cape of Good Hope

Lobsters must be alive at check-in.

Alternative heat sources are allowed.

Lobster may be turned-in whole or just the tail or tails with or without their shell.  In addition, each entry must include one, or more shelled claws.

Dipping butters or sauces may be included.  They must be placed in separate containers with lids (provided by organizer).  There must be enough separate container(s) for each judge.  Each container must be marked with the team number. Butter or sauces are not part of the Appearance scoring.

 

Scoring:  The standard KCBS weighted scoring system will be used for Appearance, Taste and Tenderness/Texture:                   

        *Appearance:  .5600 (14.00% of total score)

                  **Taste:  2.2972 (57.43% of total score)

                ***Tenderness/Texture:  1.1428 (28.57% of total score)

*Appearance is self-explanatory, i.e., Does the presentation look appealing?  Does the meat looked 

  cooked (white), or uncooked (translucent)?  Does the shell look reddish in color?

          **Taste is self-explanatory.  Suggestion: Taste the lobster without any butter or sauce first and then

               taste it with any butter or sauce provided.

        ***Tenderness/Texture is self-explanatory.  Over-cooked lobster will be tough.

 

  • Turn-In Time will be at the election of the Organizer and will be stated in Contestant Packet and at the Cook’s Meeting.

  

KCBS – ANCILLARY CATEGORY GUIDELINES - CATFISH

 

Catfish:

 

Categories:

  • Whole Catfish: 1-pound catfish or larger, barbecued
  • Catfish Fillets: 6-4 to 8 ounce fillets or larger, barbecued or grilled
  • Catfish Steaks*: bone in steaks, cross-cut 4 to 6 ounces each, grilled

Scoring:  The standard KCBS weighted scoring system (as adapted) will be used:

                  Appearance/Presentation:  .56000 (14.00% of total score)

                  Taste/Flavor:  2.2972 (57.43% of total score)

      Overall Creativity:  1.1428 (28.57% of total score)

 

  • Alternative heat sources are allowed. 
  • Contest will provide or designate the type of catfish:  Whole, Fillet or Steaks.
  • All catfish will be handled in a sanitary manner.  Plastic or latex gloves are to be used in handling the catfish at all times.
  • Grills will be inspected for cleanliness before cooking. 
  • The cooking teams provide all seasonings and “secret ingredients”.
  • Cooking teams are responsible for providing tables and chairs they might need at their cooking area.
  • Some type of fire extinguishing device should be readily available to each cook site.
  • The catfish may not be removed from your numbered cooking area until the designated turn-in time.  Any violation of this requirement will result in immediate team disqualification from the competition.
  • Garnish is open and optional as designated by the contest organizer.
  • Team turn-in times will be assigned before the competition, are not flexible, and may not be changed.
  • Teams may turn-in at their designated time only.
  • Teams are responsible for delivering their own entries to the designated  turn-in table.

 

*A fish steak, alternatively known as a fish cutlet, is a cut of fish, which is cut perpendicular to the spine and can either include the bones or be boneless. (In this case they need to be with the bone) [1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include the larger bones. In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable muscle. [2]

 

KCBS – ANCILLARY CATEGORY GUIDELINES – CRAWFISH BOIL

 

Crawfish Boil – Fresh Water Crawfish:

 

  • Crawfish must be alive at check-in.
  • Crawfish must be purged before cooking.
  • Alternative heat sources are allowed.
  • Teams may season the boil to their liking, no restrictions on food items or seasonings
  • Contest should provide a suitable turn-in container, with or without a lid
  • Teams must turn in at least 18 whole crawfish
  • Garnish is open and optional
  • Scoring:  The standard KCBS weighted scoring system will be used for Appearance, Taste and Tenderness/Texture:

        *Appearance:  .5600 (14.00% of total score)

                  **Taste:  2.2972 (57.43% of total score)

                ***Tenderness/Texture:  1.1428 (28.57% of total score)

*For Appearance, there will be one score for every team an 8 or 9 designed by the Contest 

  Organizer; the reason being it would be almost impossible to arrange 18 mudbugs to look nice.

         **Taste is self-explanatory

       ***Tenderness/Texture apply if overcooked they can be mushy or hard, if cooked right they are nice

              and crunchy

  • Turn-In Time will be at the election of the organizer and will be stated in contestant packet and at the cook’s meeting.

 

  • How to Purge Crawfish:
  1. 1.     Preparation:

-          Keep the crawfish in the sack they arrive in if you are not going to cook them right away. Crawfish will die if storied in water for too long, so leave them in the air. 

-          To store them for longer, briefly hose them down with water and place them in a container with ice. Live crawfish can be kept at 36ºF to 46ºF for a few days. Drain them as needed, so you are not leaving them submerged in water.

-          Be sure to remove the ice and let the crawfish return to room temperature before purging and cooking.

-          Take the live crawfish out of the sack and place them into a large plastic tub or cooler. Make sure the tub or cooler has enough room to thoroughly clean the crawfish and prevent them from crawling out.

 

  1. 2.     Purging with Salt:

-          Pour salt over the crawfish in the tub. Take your salt box or grinder and shake it liberally over them. Regular table salt will do—this is not intended for seasoning. The bugs should go wild with discomfort when you do this.

-          Salting is optional. Some cooks believe that salting may help clean the crawfish better by compelling them to essentially vomit and purge any mud and waste in their digestive system. However, it also increases the risk of killing the crawfish during the purge.

-          Use large instrument (stick or spoon etc.) to stir them up and then salt them again. You want to try to salt the whole batch evenly.

-          Pour fresh water over the live crawfish until they are just submerged. You can use another bucket or just fill their tub up with a hose. When this happens, the crawfish spit out the grime in their system, minimizing fishy taste and odors and reducing the size of their gritty sand vein.

-          Stir gently with a large instrument for about 3 minutes. The moving water will help wash the mud off the crawfish's shells and gills.

-          Pour out the salt water, keeping your crawfish in their tub. Try to drain the salt water completely.

-          Refill the tub with new fresh water, and stir. Check for any dead crawfish that float to the top—remove them and throw them away immediately.

-          Rinse them one more time. After giving it a stir, the water should be much less grimy than in previous rinses. If you are satisfied with the cleanliness, you are done purging.

-          Drain the water and proceed to boil your crawfish.

 

  1. 3.     Purging Without Salt

-          If you choose not to use salt, simply fill up the tub with water and let the crawfish sit in the water for 5 to 10 minutes. You can give them an occasional stir to help loose dirt and grime.

-          Pour out the grimy water and refill the tub with new fresh water. Allow the crawfish to sit for another 5 to 10 minutes.

-          Check for dead crawfish floating on the top and remove them immediately. Crawfish are best if you boil them live.

-          Drain the container again and fill it one more time. Give them a last stir and check the muddiness of the water. It should be reasonably clear now.

-          Drain the water and boil your mud bugs!

 

  • Tips:

-          Purged crawfish have a longer shelf life and are better tasting than non-purged crawfish.

-          Add your favorite ingredients to the boiling water to add flavor.

-          It is possible to buy crawfish that have already been purged on a commercial scale. Commercial purging is much more effective than the rinsing methods available at home. Pre-purged crawfish tend to be very clean and cost 15-20% more.

-          When making crawfish for a large group of people use a smaller amount of seasoning first, then to make the second batch spicier just add another bag of seasoning to the same mixture and stir it in.

 

  • Warnings:

-          Purge crawfish right before boiling; if you do it any earlier, they will die.   Crawfish need air to stay alive; do not let them sit in water for too long.

-          Do not eat crawfish that have died before cooking; they will not taste good.

-          Some cooks argue that adding salt does nothing to make purging more effective, but it is traditional in many methods.

 

 

*Further, we ask that the following update to the ancillary category guidelines replace the current guidelines published under the Ancillary Category Guidelines on the Contest Organizer Resources page on the KCBS website:

 

KCBS – ANCILLARY CATEGORY GUIDELINES

               

Oysters:

All entries must be prepared on-site.

Scoring:  The standard KCBS weighted scoring system will be used for Appearance/Presentation,

Taste/Flavor and Overall Creativity:

                 Appearance/Presentation:  .56000  (14.00% of total score)

                 Taste/Flavor:  2.2972  (57.43% of total score)

                 Overall Creativity:  1.1428  (28.57% of total score)

 

3 types of oysters:  Rockefeller, Cajun and Raw

 

Garnish is open and optional.

 

OVERALL OYSTER GUIDELINES

Oysters should be cleanly shucked and presented with a scrubbed outer shell with no evidence of sand, grit, or mud. There should be no discernable pieces of shell or debris such as sand or grit in the shucked oyster. There should be no damage to the meat or surrounding tissue of the oyster. When opened, oysters should retain as much of their liquid or “liquor” as possible. For service, oysters should be loosened from the shell by cutting the adductor muscle. (Note: Some oysters, depending on how long they sit, may reconnect to the shell and a fork may be required for removal.)

Oysters will be judged in the following three categories:

Rockefeller: Each team will prepare their version of the classic Oyster Rockefeller.

Rockefeller Requirement: Oysters must be cooked. They can be chargrilled, baked, broiled, fried or any other cooked preparation. Required component must be a visible and distinguishable leafy green that can be seen or tasted such as, but not limited to: spinach, kale, turnip greens, or Swiss chard. All other ingredients are at the contestant’s discretion and are their interpretation of the dish.

Cajun: Teams are required to use any variation of their take of Cajun flavor. Meat, cheeses and spices are encouraged.

Cajun Requirement: Cajun oysters must be cooked and impart flavors synonymous with Cajun cuisine. They can be chargrilled, baked, broiled, fried or any other cooked preparation. Required elements are open to the contestant’s discretion and their interpretation of Cajun flavors and cuisine. 

Raw (Create-Your-Own):

Raw Requirement: Oysters should be served raw and chilled and have a clean outer shell with no pieces of shell or substantial grit or sand in the oyster. The oyster should be loosened from the shell by cutting the adductor muscle. Accompaniments can be cooked or raw. All ingredients served with raw oysters are left to contestants’ discretion.


POINT SYSTEM
:

APPEARANCE/PRESENTATION:  .5600  (14.00% of total score)

Appearance and presentation of the oyster includes but is not limited to the following criteria:

The outer shell of both raw and cooked oysters is scrubbed free of dirt, sand, debris, mud, etc.

Oysters are shucked properly with no visible damage to the meat or surrounding tissue.

The appearance of the provided plate is not a criterion for judging but the appearance of the contents is judged and should be creative and attractively displayed.

Individual oysters have an attractive visual appeal and look appetizing.

The garnish should not overpower the oyster.

Judges score in appearance does not reflect quality of cooking or taste.

 

TASTE/FLAVOR:   2.2972  (57.43% of total score)

Taste is a factor that cannot be defined. There are Five Distinct Tastes: Sweet, Salty, Bitter, Sour, and Umami. Oysters should possess a balance of flavors that enhance but not overpower the oyster.

Raw oysters have a mildly salty and briny, clean ocean smell and flavor.

Oyster should be the primary flavor note for each bite in all categories.

Creativity is encouraged but the main criterion for judging is taste. (Note: Half of all available points are awarded for taste.)

No weight shall be given to complicated and highly technical cooking techniques in the flavor category. These elements should be judged in the creativity category and not judged as part of flavor or taste. In other words, just because it is complicated does not necessarily mean it tastes good.

 

OVERALL CREATIVITY:   1.1428  (28.57% of total score)

Creativity is first based on the individual oyster.                               

Styling, accompaniments, unique components, dish name, unique flavors, composition, ingredients used, technical or cooking techniques, or visual serving components are all considerations for creativity points.

Unique or creative flavor profiles can be rewarded independently of taste.

 

PLATING CRITERIA:

Containers for plating will be provided to each team and must be used. No exceptions.

For judging, each contestant must provide 1 dozen (12) oysters for each category no more, no less. These may be sent to the judges in two (2) containers.

There may be no identifying marks on the inside or outside of the container, plating, or the item description including but not limited to: chef or restaurant name, nickname, logo, branding, association, phrases, or any other element which may in any way reveal the identity of the contestant.

Each turn-in must include a brief item description that does in no way reveal the contestant or restaurant identity. For example: “Chargrilled Cajun Oyster with Andouille and Scallions” would be appropriate.

TURN-IN:

Team turn in times will be assigned before the competition and are not flexible and may not be changed.

Teams may turn in at their designated time only.

Teams are responsible for delivering their own plates to the judges’ tent.

Plates should only be turned in to the designated contest officials at the turn-in table.

 

JUDGING DISQUALIFICATIONS:

One second late for turn-in is an automatic disqualification for that category.

Turning in the wrong item at the wrong time is a disqualification unless the replacement item can be returned within the turn-in window.

Using oysters other than the provided oysters is an automatic disqualification.

Identifying marks or words of any kind in the plating or description is an automatic disqualification for that category.

 

Steaks:

 

  • Scoring:  The standard KCBS weighted scoring system will  be used for Appearance, Taste and Tenderness/Texture:         

                                    Appearance:  .5600  (14.00% of total score)

                                        Taste:  2.2972  (57.43% of total score)

                                        Tenderness/Texture:  1.1428  (28.57% of total score)

  • Cooking teams must use charcoal, and/or wood or wood pellets. 
  • Contest will provide or designate the type and size of the steaks Generally Beef rib eye or Kansas City Strip steaks.  Contest may name the steaks that the contestants provide their own steak and the contest provides the top 10 finishers the second round steaks.   Teams are to provide ice chests for steak storage; and keep steaks at 40º degrees F or lower, and cooked holding temperature at 140º degrees F, or higher.
  • Steaks must be cooked to a temperature of 135°F to 145°F.
  • Generally speaking no other beef is to be present if the contest provides the steaks.  If any other beef is found, your team will be disqualified from the steak judging.
  • All steaks are to be handled in a sanitary manner.  Plastic or latex gloves are to be used in handling the steaks at all times.
  • Grills will be inspected for cleanliness before cooking.  Unclean grills will be rejected.
  • The cooking teams provide all seasonings and “secret ingredients”.
  • Cooking teams are responsible for providing tables and chairs they might need at their cooking area.
  • Some type of fire extinguishing device should be readily available to each cooker.
  • Steaks may not be removed from your numbered cooking area.  Any violation of this will result in immediate team disqualification from the competition.   
  • All steaks remain the property of the contest.  Teams are expected to account for all steaks issued, either by turning in a ticket stub or a cooked steak.  We realize that a steak is occasionally lost in the cooking process.  We understand this and make allowances where necessary.

                Garnish is open and optional.

  • Team turn-in times will be assigned before the competition and are not flexible and may not be changed.

            Teams may turn-in at their designated time only.

            Teams are responsible for delivering their own plates to the judges’ tent.

            Plates should only be turned-in to the designated contest officials at the turn-in  

            table.

  • If the contest furnishes the steaks they should me marked using a Metal Hog Ring or some other marking device that can’t be changed.
  • All entries must be prepared on-site.

 

Sausage:

 

  • Scoring:  The standard KCBS weighted scoring system will  be used for Appearance, Taste and Tenderness/Texture:         

                                    Appearance:  .5600  (14.00% of total score)

                                        Taste:  2.2972  (57.43% of total score)

                                        Tenderness/Texture:  1.1428  (28.57% of total score)

  • Sausage is defined as any chopped, seasoned meat. Sausage has to be cooked using charcoal and/or wood which would be grilled smoked, fried or cooked in a pot on such heat.   Sausage must be at least 5 pounds, bulk, or links.
  • The sausage sample can be a stew, gumbo, fried, barbecued, smoked, etc. provided it can serve 6 Judges.
  • Meat can be removed from its casing if so desired for use in preparation. Contestants must cook meat on sight the day of the contest.
  • Containers will be distributed at the mandatory Cook’s Meeting (TBD). 
  • Entries must be presented to judges in these containers.
  • Garnish is open and optional.
  • All entries must be cooked on-site.

Desserts:

 

  • Various Divisions: Cakes – Pies – Cheesecakes – Cup Cakes – Cookies
  • Scoring:  The standard KCBS weighted scoring system will  be used for Appearance/Visual Appeal/Creativity/Level of Difficulty, Taste/Flavor/Smell and Texture/Tenderness/Quality:         

                                    Appearance:  .5600  (14.00% of total score)

                                        Taste:  2.2972  (57.43% of total score)

                                        Tenderness/Texture:  1.1428  (28.57% of total score)

  • Some notes regarding criteria used to judge:
    • Appearance/Visual Appeal/Creativity/Level of Difficulty:  Does this recipe present beautifully on a serving plate or baking dish?  Do your eyes make you want to eat the dessert before you even smell or taste it?  
    • Taste/Flavor/Smell:  Does this recipe taste great with every bite?  Does it have mass appeal?  Would you want to make this recipe over and over again basted on taste alone?  Does it contain interesting, yet gratifying flavor combinations?  50% of total score
    • Texture/Tenderness/Quality:  Does this recipe have a great texture and “mouth-feel”?
  • Contestants will provide their own serving tray or plates etc. With their assigned #number attached.
  • Garnish is open and optional.
  • All entries must be cooked on-site using barbecue grills, pits or Dutch ovens.

 

Vegetables or Vegetarian:

 

  • Organizer chooses the category.
  • Vegetable category may contain meat; Vegetarian category may not contain meat or by-products of meat, i.e. chicken/beef broth, etc.
  • Scoring:  The standard KCBS scoring system will  be used for Appearance, Taste and Tenderness/Texture:         

                                    Appearance:  .5600  (14.00% of total score)

                                        Taste:  2.2972  (57.43% of total score)

                                        Tenderness/Texture:  1.1428  (28.57% of total score)

  • Garnish is open and optional.
  • The organizer will designate who will provide the presentation box or tray, which they may or may not provide.
  • It can be any type of recipe (salad, entrée or side dish or a combination of the three).
  • Only one recipe per contestant or team.
  • All entries must be prepared on-site.

 

Hamburgers:

 

  1. 1.     Scoring:  The standard KCBS weighted scoring system will be used for Appearance, Taste and Tenderness/Texture:

                    Appearance:  .5600  (14.00% of total score)

                    Taste:  2.2972  (57.43% of total score)

                    Tender/Texture:  1.1428  (28.57% of total score)

  1. 2.     Turn-In Time will be at the election of the Organizer and will be stated in Contestant Packet and at the Cook’s Meeting.
  2. 3.     Contest Organizer will provide 1 or 2 turn-in containers or a platter.  Turn in containers need “NOT” be closed or covered.
  3. 4.     Burgers are to be cooked with charcoal and/or wood/pellet fires.
  4. 5.     The following cleanliness and safety rules will apply:

a.  No use of any tobacco products while handling meat.

b.  Cleanliness of the cook, assistant cooks, cooking devices(s) and the team’s assigned cooking space is required.

c.  Shirt and shoes are required to be worn.

d.  Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water). Each contestant will provide a separate container for washing, rinsing, and sanitizing of utensils.

e.  Prior to cooking, meat must be maintained at 40° F or less.

f.  After cooking, all meat: must be held at 140° or above OR Cooked meat shall be cooled as follows: Within 2 hours from 140°F to 70° F and within 4 hours from 70° F to 41° F or less.

g.  Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds.

  1. 6.     All burgers must be composed of grilled patties (formed from ground beef or ground alternative foods) served on buns, other bread products, or alternative wrappings such as lettuce, collectively referred to as “Bun”.
  2. 7.     Burgers may include any combination of condiments and toppings. Every component of the burger must be placed inside the Bun or served open-faced on the Bun. 
  3. 8.     Contestant must turn-in six (6) regular-sized burgers or six (6) servings if making a single giant burger cut into 6 or more pieces or small burgers or "sliders."
  4. 9.     Burgers may include any combination of condiments (such as ketchup, mayonnaise, salsa, and mustard), spreads (such as tapenade and pesto), sauces (such as barbecue or hot sauce), cheeses, and toppings (such as bacon, onions, tomatoes, avocados, and lettuce). Every component of the burger must be placed between the bun or bread pieces, or served open-faced on a bread product.   Unadorned wooden skewers may be used to hold burgers in place for presentation.
  5. 10.   Garnish is optional and open.
  6. 11.   All hamburgers must be cooked on-site.

 

 Beef Ribs:

 

  • Categories:

-          Beef Short Ribs – Defined as Beef Chuck Short Ribs and must be at least        3-inches in length.  Short rib slabs usually come in four bone slabs.  The bones must be attached to the meat for turn in!

-          Beef Back Ribs - Defined as the seven bones that come from the prime rib roast.  Back ribs shall be no less than 6-inches or no more than 8-inches in length.  The bones must be attached to the meat for turn in!

  • Scoring:  The standard KCBS weighted scoring system will be used for Appearance, Taste and Tenderness/Texture:

                           Appearance:  .5600 (14.00% of total score)

                           Taste:  2.2972 (57.43% of total score)

                           Tenderness/Texture:  1.1428 (28.57% of total score)

  • Turn-in times will be at the election of the organizer and will be stated in the contestant packet and at the cook’s meeting.
  • Contest Organizer will provide one or two turn-in containers or a platter.  The containers need “NOT” be closed or covered.
  • Ribs are to be cooked with charcoal and/or wood pellet fires.
  • The following cleanliness and safety rules will apply:

             a. No use of any tobacco products while handling meat.

             b. Cleanliness of the cook, assistant cooks, cooking devices(s) and the team’s 

                 assigned cooking space is required.

             c. Shirt and shoes are required to be worn.

             d. Sanitizing of work area should be implemented with the use of a bleach/water     

                 rinse (one cap/gallon of water). Each contestant will provide a separate 

                 container for washing, rinsing, and sanitizing of utensils.

             e. Prior to cooking, meat must be maintained at 40° F. or less.

             f. After cooking, all meat: must be held at 140° or above or Cooked meat shall be

                cooled as follows: Within 2 hours from 140°F to 70° F and within 4 hours from

                70° F. to 41° F. or less.

            g. Meat that is cooked, properly cooled, and later reheated for hot holding and

                serving shall be reheated so that all parts of the food reach a temperature of at

                least 165° F. for a minimum of 15 seconds.

  • Contestant must turn-in six (6) or more ribs
  • Garnish is optional and open.

 

 

Lobster:

 

Definition: Lobster is defined as any of a family (Nephropidae and especially Homarus americanus) of large edible marine decapod crustaceans that have stalked eyes, a pair of large claws, and a long abdomen and that include species from coasts on both sides of the North Atlantic and from the Cape of Good Hope

 

Lobsters must be alive at check-in.

Alternative heat sources are allowed.

Lobster may be turned-in whole or just the tail or tails with or without their shell.  In addition, each entry must include one, or more shelled claws.

Dipping butters or sauces may be included.  They must be placed in separate containers with lids (provided by organizer).  There must be enough separate container(s) for each judge.  Each container must be marked with the team number. Butter or sauces are not part of the Appearance scoring.

 

Scoring:  The standard KCBS weighted scoring system will be used for Appearance, Taste and Tenderness/Texture:                   

        *Appearance:  .5600 (14.00% of total score)

                  **Taste:  2.2972 (57.43% of total score)

                ***Tenderness/Texture:  1.1428 (28.57% of total score)

*Appearance is self-explanatory, i.e., Does the presentation look appealing?  Does the meat looked 

  cooked (white), or uncooked (translucent)?  Does the shell look reddish in color?

          **Taste is self-explanatory.  Suggestion: Taste the lobster without any butter or sauce first and then

               taste it with any butter or sauce provided.

        ***Tenderness/Texture is self-explanatory.  Over-cooked lobster will be tough.

 

  • Turn-In Time will be at the election of the Organizer and will be stated in Contestant Packet and at the Cook’s Meeting.

                                                     

Catfish:

 

Categories:

  • Whole Catfish: 1-pound catfish or larger, barbecued
  • Catfish Fillets: 6-4 to 8 ounce fillets or larger, barbecued or grilled
  • Catfish Steaks*: bone in steaks, cross-cut 4 to 6 ounces each, grilled

Scoring:  The standard KCBS weighted scoring system (as adapted) will be used:

                  Appearance/Presentation:  .56000 (14.00% of total score)

                  Taste/Flavor:  2.2972 (57.43% of total score)

      Overall Creativity:  1.1428 (28.57% of total score)

 

  • Alternative heat sources are allowed. 
  • Contest will provide or designate the type of catfish:  Whole, Fillet or Steaks.
  • All catfish will be handled in a sanitary manner.  Plastic or latex gloves are to be used in handling the catfish at all times.
  • Grills will be inspected for cleanliness before cooking. 
  • The cooking teams provide all seasonings and “secret ingredients”.
  • Cooking teams are responsible for providing tables and chairs they might need at their cooking area.
  • Some type of fire extinguishing device should be readily available to each cook site.
  • The catfish may not be removed from your numbered cooking area until the designated turn-in time.  Any violation of this requirement will result in immediate team disqualification from the competition.
  • Garnish is open and optional as designated by the contest organizer.
  • Team turn-in times will be assigned before the competition, are not flexible, and may not be changed.
  • Teams may turn-in at their designated time only.
  • Teams are responsible for delivering their own entries to the designated  turn-in table.

 

*A fish steak, alternatively known as a fish cutlet, is a cut of fish, which is cut perpendicular to the spine and can either include the bones or be boneless. (In this case they need to be with the bone) [1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include the larger bones. In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable muscle. [2]

 

Crawfish Boil – Fresh Water Crawfish:

 

  • Crawfish must be alive at check-in.
  • Crawfish must be purged before cooking.
  • Alternative heat sources are allowed.
  • Teams may season the boil to their liking, no restrictions on food items or seasonings
  • Contest should provide a suitable turn-in container, with or without a lid
  • Teams must turn in at least 18 whole crawfish
  • Garnish is open and optional
  • Scoring:  The standard KCBS weighted scoring system will be used for Appearance, Taste and Tenderness/Texture:

        *Appearance:  .5600 (14.00% of total score)

                  **Taste:  2.2972 (57.43% of total score)

                ***Tenderness/Texture:  1.1428 (28.57% of total score)

*For Appearance, there will be one score for every team an 8 or 9 designed by the Contest 

  Organizer; the reason being it would be almost impossible to arrange 18 mudbugs to look nice.

         **Taste is self-explanatory

       ***Tenderness/Texture apply if overcooked they can be mushy or hard, if cooked right they are nice

              and crunchy

  • Turn-In Time will be at the election of the organizer and will be stated in contestant packet and at the cook’s meeting.

 

  • How to Purge Crawfish:
  1. 4.     Preparation:

-          Keep the crawfish in the sack they arrive in if you are not going to cook them right away. Crawfish will die if storied in water for too long, so leave them in the air. 

-          To store them for longer, briefly hose them down with water and place them in a container with ice. Live crawfish can be kept at 36ºF to 46ºF for a few days. Drain them as needed, so you are not leaving them submerged in water.

-          Be sure to remove the ice and let the crawfish return to room temperature before purging and cooking.

-          Take the live crawfish out of the sack and place them into a large plastic tub or cooler. Make sure the tub or cooler has enough room to thoroughly clean the crawfish and prevent them from crawling out.

 

  1. 5.     Purging with Salt:

-          Pour salt over the crawfish in the tub. Take your salt box or grinder and shake it liberally over them. Regular table salt will do—this is not intended for seasoning. The bugs should go wild with discomfort when you do this.

-          Salting is optional. Some cooks believe that salting may help clean the crawfish better by compelling them to essentially vomit and purge any mud and waste in their digestive system. However, it also increases the risk of killing the crawfish during the purge.

-          Use large instrument (stick or spoon etc.) to stir them up and then salt them again. You want to try to salt the whole batch evenly.

-          Pour fresh water over the live crawfish until they are just submerged. You can use another bucket or just fill their tub up with a hose. When this happens, the crawfish spit out the grime in their system, minimizing fishy taste and odors and reducing the size of their gritty sand vein.

-          Stir gently with a large instrument for about 3 minutes. The moving water will help wash the mud off the crawfish's shells and gills.

-          Pour out the salt water, keeping your crawfish in their tub. Try to drain the salt water completely.

-          Refill the tub with new fresh water, and stir. Check for any dead crawfish that float to the top—remove them and throw them away immediately.

-          Rinse them one more time. After giving it a stir, the water should be much less grimy than in previous rinses. If you are satisfied with the cleanliness, you are done purging.

-          Drain the water and proceed to boil your crawfish.

 

  1. 6.     Purging Without Salt

-          If you choose not to use salt, simply fill up the tub with water and let the crawfish sit in the water for 5 to 10 minutes. You can give them an occasional stir to help loose dirt and grime.

-          Pour out the grimy water and refill the tub with new fresh water. Allow the crawfish to sit for another 5 to 10 minutes.

-          Check for dead crawfish floating on the top and remove them immediately. Crawfish are best if you boil them live.

-          Drain the container again and fill it one more time. Give them a last stir and check the muddiness of the water. It should be reasonably clear now.

-          Drain the water and boil your mud bugs!

 

  • Tips:

-          Purged crawfish have a longer shelf life and are better tasting than non-purged crawfish.

-          Add your favorite ingredients to the boiling water to add flavor.

-          It is possible to buy crawfish that have already been purged on a commercial scale. Commercial purging is much more effective than the rinsing methods available at home. Pre-purged crawfish tend to be very clean and cost 15-20% more.

-          When making crawfish for a large group of people use a smaller amount of seasoning first, then to make the second batch spicier just add another bag of seasoning to the same mixture and stir it in.

 

  • Warnings:

-          Purge crawfish right before boiling; if you do it any earlier, they will die.   Crawfish need air to stay alive; do not let them sit in water for too long.

-          Do not eat crawfish that have died before cooking; they will not taste good.

-          Some cooks argue that adding salt does nothing to make purging more effective, but it is traditional in many methods.

 

 

 

As of:  July 13, 2016

 We are also developing ancillary event guidelines for Salt Water Crayfish (Spiny Lobster), Catfish and Salmon.

 

Philanthropy Committee Report:  Dave Compton

The Philanthropy Committee has no report this month

Old Business

Approval of Conflict of Interest Statement

New Business

Dennis Polson:  Motion 1. 

I make a motion to establish Kosher contest as a Master Series branch of KCBS, with the understanding that those contests must cook, chicken, beef ribs, turkey and beef brisket. If a contest substitutes any of the 4 meats mentioned above, it will not be considered a Kosher Master Series contest.

Dennis Polson:  Motion 2.

I make a motion to approve the materials outlining the Rules and Regulations of a Kosher Master Series Contest.

Closed Session Agenda:

Dennis Polson:

 Troy Youngblood -- Nebraska to be a full Rep and go into his 4 probation phase.

Termination of a Certified Barbecue Judge as a CBJ.

Possibly retraining of a CBJ 

Approval of a Rep that has finished training.

 

Bill Capstack:

 

Update on building budget.

Update on upcoming board decisions regarding contracts.

 

After Closed Session:

Our Best of the Best 700 180 100+