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August Board Meeting Agenda

August 8, 2016

Kansas City Barbeque Society

Board of Directors’ Meeting Agenda

August 10, 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 July 13, 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

Date R'cvd           Date of Contest  New Contest Name                                          City                         ST

7/12/2016   06/23&24/2017    Rorary Rockn Ribs                                  Onalaska               WI

7/18/2016  01/27&28/2017    Newport Beach Winter Q                                Newport        CA

7/25/2016   03/25&26/2017    Firelake BBQ Cook Off Day 2                     Shawnee               OK

7/25/2016  08/19&20/2017    Hudson Bay Heritage Days BBQ Cook Off    DuPont            WA

7/25/2016   06/9&10/2016      Beardstown Blues, Brews, & Barbaque       Beardstown          IL

7/12/2016 10/01&02/2017    Getting Paid BBQ Competition               Alberta                   Canada

7/26/2016   0/8&9/2016         Leavenworth Break-Out BBQ                  Leavenworth        KS

7/22/2016  10/29&30/2016    Martin Dodge BBQ Smoke Off               Bowling Green     KY

 

Date R'cvd           Date of Contest  Existing Contest Name                                    City                         ST

7/18/2016  9/3/2016          Blues,View,and BBQ Cooking for a Cause    Westport                CT

                                                                (COMPETITOR'S SERIES)

7/18/2016  10/21/2016       2016 Greenbriar Blaze Off and Senior Q     Independence      MO

7/18/2016     5/19/2017   22nd Annual Platte City BBQ Cook Off           Platte City              MO

                                                                at Basswood Resort

7/15/2016  5/12/2017              BBQ in the Bluffs Council                            Bluffs                     IA

7/15/2016    6/9/2017          Elkmont Lions Club Smokin Railroad St.       Elkmont            AL

                                                                BBQ Cook-off (BACKYARD)

7/15/2016     6/16/2017              Almost Heaven BBQ Bash                       Buckhannon         WV

7/13/2016    2/9/2016              Down Town Throw Down                            Las Vegas             NV

                                                                Barbecue Championships

7/12/2016     06/23&24/2017    Rorary Rockn Ribs(BACKYARD)             Onalaska               WI

7/8/2016  09/16&17/2017    Smoke On the Water Arkansas State          Pine Bluff              AR

                                                                Barbecue Championship

7/25/2016  03/24&25/2017    Firelake BBQ Cook Off Day 1                         Shawnee               OK

7/29/2016  07/21&22/2017    RiverFest Community Festival                       Bellevue                NE

8/2/2016 10/21&23/2016  Jack Daniel's World Championship Invitation   Lynchburg             TN

                                                                Barbecue (JUDGES BY INVITATION ONLY)

8/2/2016 10/21-23/2016     Jack Daniel's World Championship ShadeTreeLynchburg        TN

                                                                Contest (BACKYARD)

8/2/2016   4/28&29/2017    BBQ Boogie & Blues(GBC Qualifier)               Calhoun                 GA

 

KCBS/MMA Marketing Report

August 2016

 

(Stats through 7/1/16 - 7/31/16) 

Web

  • Total page views for July: 465,482  (-11%)
  • Total Unique Users for July: 56,634  (-12%)
  • Time per Visit: 4:07  (-.09%)
  • Advertising sold for July: $775 (+6.5%)
  • July/August Projects
    • User Account Access/Auto Payment Renewal Project - Near Completion
    • International Team Identifier in Reporting - In Progress
    • Backyard Team Identifier in Reporting - In Progress
    • Homepage Graphic Updates - 250K & GAC

250KCBS Meals Mission

  • Discussing New Initiatives
  • Current Total to Date – 292,989 meals
  • 120 Contests Signed Up to Date
  • Press Release sent 7/19/16 

Sam's Tour:

  • Master Judge registration for Sam's Championship is August 4 - September 3
  • 2 regionals complete, 3 to go. 
  • Next regional is North Charleston, SC on August 27
  • 20 local events complete

Great American Cookout Tour

  • 2017 presentations in process
  • Major event stops completed: 11
  • Retail stops completed: 32
  • Local and National Media Inclusions
  • August Stops
    • Long Beach BBQ Festival, August 19-21
    • The Nugget Rib Cook Off 8/31-9/5

PR

  • Social Media, using KCBS, and GAC Facebook and Twitter pages to promote KCBS-related events/promotion

KCBS:

  • Twitter Impressions: 60,600 (75% +)
  • Facebook Page Likes: 44,616 (3.0 +)
  • Facebook Reach: 242,530 (86% +)
  • Total Audience: 56,687 (2.8% +) 

GAC

  • Twitter Followers: 6,471 (2.1% +)
  • Twitter Impressions: 8,366 (43% +)
  • Facebook Page Likes: (24,175 (.13% -)
  • Facebook Reach: 8519 (59% +)
  • Total Audience: 30,646 (.34% +)

Miscellaneous

  • Smithfield class update
  • Yeti program
  • Sam's Club update
  • PR impact of rules changes
  • HPBA programming/strategy in ATL/Nash

 

ADVANCED ON-LINE SALES REPORT

 

 

 

 

ROYALTY PAID TO KCBS

50% KCBS PORTION

50% MMA PORTION

January-16

$117.25

58.63

$58.63

February-16

$161.04

80.52

$80.52

March-16

$194.40

97.20

$97.20

APR-MAY 2016

$333.47

166.74

$166.74

June-16

$365.48

182.72

$182.72

TOTAL

$1,171.64

585.81

$585.81

 

Marketing Report: Mike Hays

The Marketing Committee met August 2nd. We discussed the need for having companies who are providing benefits to our members to pay to be listed on our website under member benefits. After some discussion it was decided that national companies like Hertz, Choice Hotels, etc. would not be charged to be listed on our site, whereas smaller companies that want to provide member benefits would be given a trial period (TBD) to demonstrate that their products are being well received as a member benefit, or they would incur a fee to be listed on our website, as this would be considered a form of advertising. Any companies signed up by MMA to provide member benefits would fall under their current pricing schedule. 

I ask the Board to accept this report. 

 

International: Wayne Lohman

No report this month as I have an excuse absence for classes and contests in Sweden and Norway.

CBJ Minutes for CBJ Meeting

July 26, 2016

7:06 pm Central Time

Committee members attending:

Dennis Polson-CBJ Chair

Mike Peters-Co-Chair

Carolyn Wells-Director

Randy Bigler-President

Nancy Muller

Kelly McIntosh

Corey Linton

Dave Londeen

Marge Plummer

Ralph Williams

Rich and Bunny Tuttle

Mike McDearman

Carol Bigler

Committee Members-

Sybilla Hawkins sent out an updated list of CBJ committee members. Some members did not receive names to go with the e-mails listed, so Dennis will re-send the list including the names. He would like anyone not receiving the updated list to let him know, so that he can send one out to you. Welcome to our newest member, Michael McDearman.

New Rep Announcement-

Dennis wanted to share with the committee the newest Reps in training, who have finished their required training sessions. They are Dave and Becky Druetzler. Dennis will be submitting their names to the BOD for approval.

Comment Cards-

Kelly McIntosh and Rich and Bunny Tuttle submitted the new comment cards for the committee’s approval, before Dennis takes it to the BOD for approval.  The new cards reflect a truer interpretation of the rules set forth by KCBS for the criteria.  It was well received by the committee, although there were a few tweaks the committee would like to make. They wanted it to be wider than the judging slips and maybe another color if possible. We want to keep the cost down as much as possible. Dennis will talk to Sybilla about the difference in cost (white vs. color) and get back to the committee. It was decided the glue would be on the bottom of the cards. It is hoped that the new comment cards will be used as of January 1, 2017.

Banquet Committee Request-

The banquet committee wanted to ask contest organizers to give a judging seat to be either raffled off or awarded to judges attending the annual banquet. After much discussion, it was decided that the committee could not recommend the giving of a judge’s seat. Dennis will inform the banquet committee.

Continuing Education-

Marge Plummer reported that after several attempts to contact MMA about how many questions were needed to set up the continuing education section of the site and getting no answer from them, her committee decided on preparing 100 questions. There are 50 questions summited to MMA for the Master Judge’s Test and they draw from the 50 questions that are currently being used as Continuing Education Questions to make up the questions asked for each Master Judge Test. For that reason, the committee decided that 100 questions would make up the amount needed for a rotation of continuing education sessions. The questions are finished and Marge will send them to all committee members for review. If you have any concerns or corrections, please contact Marge.

 

Signatures of Judge’s Books-

Dennis asked that we get the wording clear and precise on the following:

  1. Signatures will not be given to judges helping at a CBJ class.
  2. Master Series Contest-will received signatures as always.
  3. Competitor Series-contest which is sanctioned by KCBS and must have 2 of the 4 meats (chicken, pork ribs, pork shoulder, or brisket) will receive a signature
  4. Competitor Series – contest having only 1 of the 4 meats (chicken, pork ribs, pork shoulder, or brisket) will receive a volunteer signature (V).
  5. Licensed Series-this is a contest not sanctioned by KCBS but gets the needed items (Reps, plates, score cards, computer program, etc.) to hold a onetime contest with no sanctioning fees. The next year, a licensed contest must move to a Master Series, Backyard Series or Competitor Series. The contest must cook 2 of the 4 meats (chicken, pork ribs, pork shoulder, or brisket).-if all requirements are met, judges will receive a signature.
  6. Backyard Series-these are either Stand Alone Backyard events or in conjunction with a Master Series contest- they must cook chicken and pork ribs.-they will receive a signature.
  7. Ancillary contest-anything other than the 4 meats (chicken, pork ribs, pork shoulder, or brisket) will not receive a signature.
  8. Judges may not receive 2 signatures for contests being held on the same day. For example, a Master Series contest followed by a Backyard contest.

The Kosher Series approval was tabled at the BOD meeting and those signatures will be discussed at a later time.

A volunteer signature (V) will be given for working the turn-in area, leftover area, scoring area, etc.

BOD suggested that someone wanting to become a Master CBJ should judge 25 contests out of the 30 signatures required instead of the current 20 out of 30.  After much discussion, it was decided by the committee that Dennis request that we let the requirements stand as they are currently. Those requirements being:

  1. You must have 30 signatures
  2. You may not have more than10 signatures for anything other judging duties. This would include being a table captain, working the turn in area, working the leftover area, etc.
  3. You must have at least 1 signature as a volunteer-this is to be included in the 10 total above.
  4. You must cook with a Master Series cook team cooking the 4 meats (chicken, pork ribs, pork shoulder, and brisket). It is encouraged that you cook with a team after you have judged 5 contests and before you have judged 10 contests.

Judge’s Scorecard-

The judge’s scorecard has been released to the members. They must be a current member of KCBS to access their scorecard. It has a few issues that are being addressed by the technology committee. It has been well received. Karrin Murphy has issued the following disclaimer:

The KCBS office will not be verifying their contests for Master Judge Status via the Judge’s Scorecard; they will need to send in the signatures received in their books.

There were no other topics to be discussed and we adjourned at 8:05pm CST

Respectfully submitted by

Carol D. Bigler

 

Rep Committee:  Dennis Polson

KCBS Rep Committee Meeting

August 3, 2016 7pm CDT

Dennis called the meeting to order and reported that all committee members should have received an updated list of committee members from Sybilla.

Dennis provided information about Reps in Training who have completed their training: a couple from Indiana, a couple from Kansas and a couple from Georgia. Following discussion of all, the committee recommended that Dennis present all 6 names to the BOD for approval as Reps.

Dennis presented a request to become RITs for a couple from Indiana. Following discussion, it was the consensus of the Committee that there is not a need for more Reps in that area; consequently, the names will not be forwarded to the BOD for approval for training.  However, Dennis will talk with them about their willingness to become emergency Reps.

Judges Scorecard was discussed with several committee members reporting a lot of activity from Judges at their contests.  He asked Reps to stress to Judges that they must have their correct CBJ number on their score cards at each contest or data will be lost. The Committee recommended that Dennis send information to all Reps to communicate at Judges' meetings. Dennis asked for information to be included; he will then write a rough draft, to be reviewed by Karrin Murphy, prior to sending to all Reps.

Dennis provided a description of the proposed new comment cards, pending approval by the BOD.

Signing of Judges' books was discussed at length with emphasis to item #12, relating to Kosher contests.

Mike Eberle and Linda Polson provided more information about Rep Advisory Manual 3.15 (Talking to Judges re: high/low scores). The consensus of the committee is that Reps should attempt to talk with judges whose scoring is out of line with the rest of the table by 2 or more points, at the end of the contest if at all possible. Mike Eberle will rework the proposed Rep advisory and send it to committee members for review.

Kathy stated that the Rules Committee requested a Rep Committee opinion about the timing of DQs for foreign material in Turn In Containers. Following discussion, the committee decided that foreign material must be found while Judges are taking samples and after all judges have taken their samples, it is too late to DQ.


The meeting was adjourned at 8:15 pm.

Submitted by:

Linda Polson 

KCBS Score Committee/Technology Committee:  Joe Otto

The Tech Committee met on August 2nd and discussed the following items:

1.  KCBS Score - the committee is currently testing and evaluating version 12.6.1 

Changes include: submit contest no longer has delete contest function, fixes the random category printing on team details.  Fixes the ancillary overall.  Supports the install file (we still have a printing issue when desktop zoom is selected) 

2.  Judges Scorecard 

Overall we are receiving very positive feedback.  Possible negatives are:  does not include information prior to 2013.  Does not replace required signatures for MCBJ 

Tech Committee member Dave Londeen polls CBJs at contests asking how many are reviewing their scores. He reports 13% to 24% normal response.  The committee will request real numbers be provided from our website and will include in monthly reports when available. 

Board Discussion of possible issue:  Results are available immediately after contests are posted, a possible issue is a two day event.  Could compromise blind results for second contest. 

3.  Backyard TOY and International TOY:  No information available.

 

 KCBS BANQUET COMMITTEE MEETING –Sandy Fulton

MINUTES for 7.26.2016

 

Members Present:   Carolyn Wells, Sybilla Hawkins, Karrin Murphy, Carol Bigler, Randy Bigler, Julie Cook, Darrell Meade, Rais Keyes

Members Absent:   Sandy Fulton, Randall Bowman, Rusty Cook

A Tentative Conference Schedule has been drafted.  Committee chairpersons need to be contacted, as they will each be a part of the Committee Chair Briefs Session on Friday morning.

Discussion of the 2-Step & Twirl Ball - Very special thank you to Randall Bowman for sponsoring the Friday night event.  Committee prefers to have a DJ as opposed to a live band.  Estimate for DJ is $500.00. We have a bid for the photo booth of $500.00. Budget for food was discussed but not set.   Hotel will work with KCBS on preparing what foods we want. 

We received an A/V bid from Jeremy Moyers which came in at around $14,000.  Last year’s A/V cost was $13,000. 

Bam Text would like to present their product during the Organizer’s RoundTable.  The committee decided against allowing them to present.  However, they may purchase exhibit space and do demos throughout the conference.

Charlie Barrineau will not be the keynote speaker, however, we would like for him to speak during the Organizer’s RoundTable meeting.  He needs to be contacted and arrangements need to be made.

Carol Bigler will be contacting The Jack to secure items to be raffled.  Julie and Rusty are working on getting Georgia specific items for the goody bags.

Meeting adjourned.

 

 

Rules Committee:  Mike Richter

The Rules Committee met July 11th.  At the request of a member the committee discussed increasing (returning) the maximum number of TOY bonus points from 35 to 50.  The committee will continue the discussion during its next meeting.  Other topics were discussed and two proposed rule changes were finalized.  The later electronically reviewed the proposed rules for Kosher competitions.  They and the two proposed rule changes were submitted to the office for posting on the KCBS website and on the KCBS Facebook page.  Posting of proposed rule changes 14 days prior to the next scheduled Board is a new process the Board approved in 2015.  This change was to allow for member comment.  Based on comments on the proposed rule changes, I believe this change was successful.  The next meeting is Monday, August 8th,

 

 

The following three motions for the August Board meeting were submitted to, and posted by KCBS to the webpage and Facebook:

 

First Posting

The Board of Directors will consider two rule change motions during the August meeting.   One change is to Rule 7 and one is to Rule 15.  These changes are posted in advance of the meeting to allow for comments and thoughts from the membership.  Please send comments and thoughts to BOD@KCBS.US

The changes are highlighted and in the next to last sentence of both rules.

Rule 7

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, not allowed to be turned in, and not judged, and receives no score.

Rule 15

15)  The container shall not be marked in any way so as to make the container unique or identifiable. Aluminum foil, toothpicks, skewers, foreign material, and/or stuffing are prohibited in the container. Pieces of aluminum foil noticed during appearance judging will be an immediate disqualification regardless of size. Pieces of foil found hidden or embedded in a sample by a judge once a sample is put on their plate, must be more than 1/8 inch in size to be a disqualification. Marked entries or containers with the above listed material will receive a one (1) in all criteria from all Judges and disqualified.

Second Posting

The Board of Directors will consider the proposed rules and regulations for Kosher Competitions.  These proposed rules are posted in advance of the meeting to allow for comments and thoughts from the membership.  Please send comments and thoughts to BOD@KCBS.US

2017 Kosher Rules and Regulations

1) The decision and interpretations of the KCBS Rules and Regulations are at the discretion of the KCBS Contest Representatives at the contest. Their decisions and interpretations are final to the extent consistent with the rules.

2) Each team shall consist of a chief cook and as many assistants as the chief cook deems necessary. A team shall not compete in more than one KCBS sanctioned contest under the same team name, on the same date. Chief cooks and/or assistant cooks may only cook for their designated team at the contest they are attending.

3) Each team will be assigned a cooking space. Pits, cookers, props, trailers, motor homes, vehicles, tents or any other equipment (including generators) shall not exceed the boundaries of the team’s assigned cooking space. All seasoning and cooking of product shall be done within the assigned cooking space. Teams shall not share an assigned cooking space or cooking device.

4) Contestants must adhere to all electrical, fire and other codes. A fire extinguisher shall be near all cooking devices.

5) It is the responsibility of the contestant to see that the team’s assigned cooking space is clean and orderly following the contest. All fires must be put out, pits filled (if allowed by contest organizer), and all equipment removed from site. It is imperative that clean-up be thorough. Any team’s assigned cooking space left in disarray or with loose trash, other than at trash containers, may disqualify the team from future participation at KCBS sanctioned events.

6) Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Propane or electric is permitted as fire starters, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted, except at the election of the contest organizer. Fires shall not be built on the ground.

7) All competition meats shall be inspected by the Mashgiach (Kosher supervisor) and he will serve as the APPROVED Meat Inspector during the times established by the contest organizer. The Mashgiach has the final word as to what is considered kosher. 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.

All kosher ingredients will either be provided by the organizer or can be brought in sealed in the original package with an approved kosher symbol (a list of approved symbols can be provided by the organizer) and then must be approved by the event kosher supervisor.

8) Barbeque for the purposes of the KCBS Rules is cooking the four KCBS Kosher Meat Categories 10) below on a device defined in 6) above.  Parboiling, Sous-vide, and/or deep-frying competition meat are not allowed. If any of the banned processes are discovered before the team turns in, the team will receive zeros. If discovered after turn-in, the team will receive a one (1) in all criteria for that entry.

9) Meat shall not be sculptured, branded or presented in a way to make it identifiable. Rosettes of meat slices are not allowed. Violations of this rule will be scored a one (1) on all criteria by all six judges.

10) The Four KCBS Kosher Meat Categories:

CHICKEN: Chicken includes Cornish Game Hen and Kosher Chicken.

Beef RIBS: Ribs shall include the bone. Country style ribs are prohibited.

Turkey: Turkey is defined as a large mainly domesticated game bird native to North America. It may be prepared for a contest whole, halved or any combination as the cook chooses, It may be presented with or without the skin. It may also be presented with any combination of dark and white meat or all of one or the other.

BEEF BRISKET: May be whole brisket, flat, or point. Corned beef is not allowed.

11) Judging typically starts at Noon on Sunday.

The four (4) KCBS Kosher categories will be judged in the following order:    

CHICKEN                      NOON

Beef RIBS                    12:30 pm

Turkey                        1:00 pm

BEEF BRISKET              1:30 pm

Any modification of turn in times or the order the categories will be judged must be approved by the KCBS office.  The modified times or change in category order must be published in the cooks packet well in advance of the contest and be confirmed at the cooks meeting.  An entry will be judged only at the time established by the contest organizer.  The allowable turn-in time will be five (5) minutes before to five (5) minutes after the posted time with no tolerance. A late turn-in will not be accepted by a Rep and will receive a 0 (zero) in all criteria.

Garnish is optional. If used it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley, curly green kale and/or cilantro.  PROHIBITED GARNISHES ARE lettuce cores and other vegetation, INCLUDING BUT NOT LIMITED TO endive, red tipped lettuce.  "PROHIBITED" garnish shall receive a penalty score of one (1) on Appearance. It is the discretion of the contest organizer to allow teams to place ONE PIECE of aluminum foil inside the turn in box to cover only the bottom of the turn in box, if garnish is not used at the contest. Either garnish will be used or foil will be used at a contest, but not both are allowed at the same contest. If garnish is used, foil is not allowed in the box for any reason.

12) Sauce is optional. If used, it shall be applied directly to the meat and not be pooled or puddled in the container. No side   sauce   containers   will   be   permitted   in   the   turn-in container. Chunky sauce will be allowed. Chunks are to be no larger than a fine dice, approximately 1/8 inch cubed. Sauce violations shall receive a penalty score of one (1) on Appearance.

13) Entries will be submitted in an approved KCBS numbered container, provided by the contest organizer. The number must be on top of the container at turn-in.

14) The container shall not be marked in any way so as to make the container unique or identifiable. Aluminum foil, toothpicks, skewers, foreign material, and/or stuffing are prohibited in the container.  Marked entries or containers with the above listed material will receive a one (1) in all criteria from all Judges and disqualified.

15) Each contestant must submit at least six (6) portions of meat in an approved container. Chicken, turkey and brisket may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for six (6) judges. Ribs shall be turned in bone-in. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to one (1) as a penalty.

16) The following cleanliness and safety rules will apply:

  1. No use of any tobacco products while handling meat.
  2. Cleanliness of the cook, assistant cooks, cooking device(s) and the team’s assigned cooking space is required.
  3. Shirt and shoes are required to be worn.
  4. 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.
  5. First aid is not required to be provided by the contest, except at the election of the contest organizer.
  6. Prior to cooking, meat must be maintained at 40° F or less.
  7. After cooking, all meat:  Must be held at 140° F 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
  8. 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.

17) There will be no refund of entry fees for any reason, except at the election of the contest organizer. 

CAUSES FOR DISQUALIFICATION & EVICTION of a team, its members and/or guests: A cook team is responsible jointly and severally for its head cook, its team members and its guests.

  1. Excessive use of alcoholic beverages or public intoxication with a disturbance.
  2. Serving alcoholic beverages to the general public.
  3. Use of illegal controlled substances.
  4. Foul, abusive, or unacceptable language or any language causing a disturbance.
  5. Excessive noise, including but not limited to that generated from speakers, such as radios, CD players, TVs, public address systems or amplifying equipment, will not be allowed during quiet time, designated to start at 11:00 p.m. on contest nights and will last until 7:00 a.m. unless otherwise determined by the event.
  6. Fighting and/or disorderly conduct.
  7. Theft, dishonesty, cheating, use of prohibited meats, or any act involving moral turpitude.
    1. Use of gas or other auxiliary heat sources inside the cooking device.
    2. Violation of any of the KCBS Kosher Cook’s Rules above, save and except #9 – 13.

Excessive or continued complaints from teams on any of the above rule infractions shall be considered grounds for immediate disqualification from the contest by KCBS Representatives, Organizers and/or Security. In addition, any violation of the above rules shall be reported to the KCBS Board of Directors who may in addition to the above disqualification impose additional penalties upon the team, the head cook, and its members including but not limited to disqualification from competing in KCBS events for a period of time not to exceed five years. All complaints of disturbance or violation of quiet time shall be reported to the Board of Directors.

CLARIFICATION:  If the team does not turn in a product or is disqualified and not allowed to turn in or is late for turn in, that team’s category is not accepted and not judged and receives no score.  If a product is turned in and then penalized or disqualified for any reason, such as no bone in ribs, etc., it will be judged and will receive a one (1) or ones (1s) in all criteria depending on the rule violation.

 

JUDGING PROCEDURES

KCBS sanctioning allows for blind judging only. Entries will be submitted in an approved KCBS numbered container provided by the contest organizer. The container may be re- numbered by the KCBS Contest Rep or authorized personnel before being presented to the judges.

1) Judges may not fraternize with teams on turn-in day until conclusion of judging.

2) Judging will be done by a team of 6 persons at each judging table, who are at least 16 years of age. KCBS Reps will determine the optimum number of tables of judges needed to properly judge the contest.  To prevent a team's food from landing on the same judging table twice in any type of KCBS sanctioned contest, the use of only three tables of judges should only occur when all other options have been exhausted.  Only Judges, Contest Reps and necessary support staff are allowed in the judging during the judging process.  No other activities are permitted in the judging area during the judging process.

3) Each judge will first score all the samples for appearance of the meat. The turn-in containers will then be passed around the table and each judge will place a sample from each of the containers in the appropriate box on the judging plate. Judges shall not lick their fingers while taking these samples; paper towels, non-scented wipes or damp wash cloths are preferred .The judge will then score each entry for taste and tenderness, before moving on to the next entry.

4) The scoring system is from 9 to 2, all whole numbers between two and nine may be used to score an entry. 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2 inedible.

5)  A score of one (1) is a penalty or disqualification and requires approval by a Contest Rep. Grounds for penalty/disqualification: All judges will give a one (1) in Appearance for prohibited garnish, pooled sauce or less than  6 samples of meat. All judges will give a one (1) in all criteria for sculptured meat, a marked turn-in container, foreign object in the container, incorrect meat. All judges not receiving a sample will give a one (1) in all criteria.

6) The weighting factors for the point system are: Appearance - .5600, Taste – 2.2972, Tenderness - 1.1428.

7) The low score will be thrown out. Results will be tallied. If there is a tie in one of the categories, it will be broken by the computer, as follows: The scores will be compared (counting all five judges) for the highest cumulative scores in taste, then tenderness, then appearance. If still tied, then the low score, which was thrown out, will be compared and the higher of the low scores will break the tie. If still tied, then a computer generated coin toss will be used. 7a. In the event of lost, destroyed or missing score cards the remaining score cards will be averaged in each category and those averages shall be used as the missing scores on replacement score cards. After there are six total score cards the normal procedure will be followed for dropping the low score. These correct scores will be the official scores for any and all KCBS purposes.

8) Total points per entry will determine the champion within each meat category.

9) Cumulative points for only the four (4) KCBS Kosher categories will determine the Grand Champion and Reserve Grand Champion.

 

2017 Official Kosher Rules and Regulations Judging Procedures

The following rules have been outlined to ensure compliance with all Kosher dietary laws and official KCBS terms and procedures.

 

The Kansas City Barbeque Society

11514 Hickman Mills Drive Kansas City, MO 64134

Phone:816-765-5891 or 1-800-963-KCBS

Fax: 816-765-5860E-Mail: info@kcbs.us www.kcbs.us

 

CREED

Rules are designed to be fair and equal to all cookers. Integrity of the Contestants, Judges, KCBS Contest

Representatives and Organizers are essential.

©2010, 2011, 2012, 2013, 2014, 2015, 2016 KCBS

Version 12.9.2015

 

Please accept this report.

 

 

 

 

 

Membership Report: Mike Peters

July 2016 Membership Numbers 

Active Members  21003

New Members  305

New from CBJ Class 43

Renewed Members 1058

Non Renewed 733

New from Website 208

Total Lifetime Members 1054

International Members 1150

Countries Represented 28 

The Membership committee met on Wednesday, July 20 

• BBQ Ambassador program - East coast Ambassador test did not occur due to event needing addl. CBJ’s. West coast Ambassador test did occur - went well with 2 new members signing up. Donna F has been instrumental in this program in California and we had added signage to additionally promote KCBS. Additional events are being run with ambassador’s onsite to promote for both KCBS and the local organization, in this case CBBQA. 

• Membership Application rework.  MMA tells me that Friday, July 22, the auto renewal option and member account page update should be live. Still waiting to make sure that the auto renewal option is live and working. Committee reworked the 4 fold membership application to a twofold which drives people to kcbs.us along with keeping a paper application. Should have completed draft for board approval at September meeting.  

• Proactive membership drive for discussion. Will wait for addl emails until auto renewal process is completed. Information from Sammye says that 10 members renewed with the tumbler renewal promotion. Once we have the auto renewal set, I suggest that we send email out to members who did not renew during the 2015 year. The original email went out to members who did not renew from July-Dec 2014. 

Next meeting is set for Wednesday, August 17. 

Please accept this report. 

Nominating Committee:  Arlie Bragg

No report

COMMUNICATIONS COMMITTEE: MARK SIMMONS

The communications committee met on July 27th via conference call. Some of our members were in absent due to schedule conflicts, vacations, etc.

However, we want to encourage our Board members, cooks, organizers, contest reps and judges to consider submitting articles or ideas to Karrin Murphy our editor. These could include a funny story, (I'm sure we've all got a few of those locked away), or touching event, way that a charity has been impacted, or the way that you have been affected by KCBS. Maybe you've gained new friends, seen a member, cook, rep or someone go above and beyond the call of duty. Has anyone received a 180 in an ancillary category and is excited about the opportunity to be a published cook? Recipe submissions are always welcome.


Any suggestions may be submitted by email (Karrin will be happy to "polish" your entry) or better yet, give Karrin Murphy a call in the office and she can take notes in a short phone interview and put an article together.

No actions or recommendations to the BOD for this month are submitted.

Our next meeting will be Wednesday, August 24, 2016.

Respectfully Submitted,

Mark Simmons

Chairman

Communications Committee

Strategic Planning Committee:  Bill Capstack

STRATEGIC PLANNING COMMITTEE REPORT

August 2016

 

Our committee members are Bill Capstack (Chairman), Joe Otto (Co-Chair), Bruce Bubacz, Sybilla Hawkins, Doyle Hill, 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) August 15; September 19; October 3, 17; November 7, 21; December 5, 19; and January 2017 2

Permanent Home for KCBS:

  • Project is on schedule.
  • Interior build-out is progressing well.
  • Exterior concrete work has been completed.
  • Grand opening details are being discussed.
  • 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:

  • Final draft has been completed and should be ready for board action in September.

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

  • MOTION:  To approve the ancillary guidelines for Saltwater Crayfish (Spiny Lobster), Salmon, and Catfish:

 

KCBS – ANCILLARY CATEGORY GUIDELINES

 

Saltwater Crayfish (Spiny Lobster): 

Definition: Spiny lobsters have no claws, have a harder shell and have very large antenna. The two main regions that support spiny lobsters are the California coast and in the Caribbean. Because spiny lobsters have no claws, most of the meat is contained in the lobster tails. Because of this, spiny lobsters are most often sold live locally or usually harvested just for the lobster tail. Spiny lobsters are typically warm water lobsters. They are also known as langouste or rock lobsters, and are a family (Palinuridae) of about 60 species of achelate crustaceans, in the Decapoda Reptantia. Spiny lobsters are also, especially in Australia, New Zealand, South Africa, and the Bahamas, sometimes called crayfish, sea crayfish, or crawfish ("kreef" in South Africa), terms which elsewhere are reserved for freshwater crayfish. [1]

Contest Guidelines:

  • Spiny Lobster turn-in is 6-halves (3 tails split) with their shells because the shells identify them as spiny lobsters.
  • Turn-in may include dipping butters or sauces for each judge, which can be turned on the side. Each must have lids and team number on each.  
  • Butter or sauce containers are not part of the Appearance scoring.

Scoring:  The standard KCBS weighted scoring system for Appearance/Presentation, Taste/Flavor, and Overall Creativity will be used:

  • Appearance/Presentation:  .56000 (14.00% of total score) (Does the presentation look appealing? Does the protein look cooked (white), or uncooked (translucent)? Does the shell look reddish in color?)
  • Taste/Flavor:  2.2972 (57.43% of total score) (Suggestion: Taste the lobster without any butter or sauce first and then taste it with any butter or sauce provided.)
  • Tenderness/Texture:  1.1428 (28.57% of total score) (Over-cooked lobster will be tough.)

           

  • Alternative heat sources are allowed.
  • The lobster and/or lobster tails will be provided by the organizer.
  • All lobster and/or tails will be handled in a sanitary manner.  Plastic or latex gloves are to be used in handling the lobsters 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 may need at their cooking site.
  • Some type of fire extinguishing device should be readily available to each cook site.
  • The lobster and/or tails may not be removed from your numbered cooking area until their designated turn-in time. Any violation of this will result in immediate team disqualification from the competition.
  • Garnish is open and optional, to be designated by the contest organizer.
  • Turn-In Time will be at the election of the Organizer and will be stated in Contestant Packet and at the Cook’s Meeting.
  • Teams may turn-in at their designated time only.
  • Teams are responsible for delivering their own entries to the judges’ area.
  • Entrees must be turned-in to the designated contest officials at the turn-in table.

 

 

Salmon:

Categories:

  • Whole Salmon: 5-pound salmon or larger.
  • Salmon Fillets: 2 to 4 pound fillets or larger.
  • Salmon Steaks: Bone in steaks, cross-cut 4 to 6 ounces each.

Scoring:  The standard KCBS weighted scoring system will be used for Appearance (presentation and  

                 overall creativity), Taste/Flavor, and Tenderness/Texture:

  • Appearance/Presentation:  .56000 (14.00% of total score)
  • Taste/Flavor:  2.2972 (57.43% of total score)
  • Tenderness/Texture:  1.1428 (28.57% of total score)

Turn-in Requirements:

  • Whole salmon: Must be turned-in on a platter (head optional)
  • Salmon filets:  Six or more pieces in a 9” x 9” Styrofoam container.
  • Salmon steaks:  Six or more steaks in a 9” by 9” Styrofoam container.

 

  • Alternative heat sources allowed.
  • The contest organizer will provide, or designate the type of salmon, i.e., whole, fillet, or steak.
  • Grills are inspected for cleanliness before cooking.
  • All salmon will be handled in a sanitary manner.  Plastic or latex gloves are to be used in handling the salmon at all times.
  • The cooking teams provide all seasonings and “secret ingredients”.
  • Cooking teams are responsible for providing tables and chairs they may need at their cooking area.
  • Some type of fire extinguishing device should be readily available to each cooker.
  • Salmon may not be removed from your numbered cooking area until the designated turn-in time. Any violation of this will result in immediate team disqualification from the competition.   
  • Garnish is open and optional, to be designated by the contest organizer.
  • Turn-In Time will be at the election of the Organizer and will be stated in Contestant Packet and at the Cook’s Meeting.
  • Teams may turn-in at their designated time only.
  • Teams are responsible for delivering their own entries to the judges’ area.
  • Entrees must be turned-in to the designated contest officials at the turn-in table.

Gumbo:

Definition: Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and the Cajun holy trinity of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, the vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either a word from a Bantu language for okra (ki ngombo) or the Choctaw word for filé (kombo).  Several different varieties exist. Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served over rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens sometimes thickened with roux, with rice served on the side. The dish combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of Chef Paul Prudhomme in the 1980s spurred further interest in gumbo. The dish is the official cuisine of the state of Louisiana.

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

  • Appearance:  .5600 (14.00% of total score) (Recommend the same score of 8 or 9 be given by all  judges because it’s almost impossible to make a bowl or pot of gumbo look nice.)
  • TasteFlavor:  2.2972 (57.43% of total score)
  • Tender/Texture:  1.1428 (28.57% of total score) (If overcooked it will be mushy or hard, if cooked well it will be nice and crunchy.)

 

  • Alternative heat sources are allowed.
  • All gumbo will be handled in a sanitary manner.  Plastic or latex gloves are to be used in handling the gumbo 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 may need at their cooking site.
  • Some type of fire extinguishing device should be readily available to each cook site.
  • The gumbo may not be removed from your numbered cooking area until their designated turn-in time. Any violation of this will result in immediate team disqualification from the competition.
  • Garnish is open and optional, to be designated by the contest organizer.
  • Teams may season the cook to their liking, no restrictions on food items or seasonings.
  • Turn-In Time will be at the election of the Organizer and will be stated in Contestant Packet and at the Cook’s Meeting.
  • Teams may turn-in at their designated time only.
  • Teams are responsible for delivering their own entries to the judges’ area.
  • Entrees must be turned-in to the designated contest officials at the turn-in table.

We ask the board to accept this report.

Thanks,

Bill Capstack

 

Philanthropy Committee Report:  Dave Compton

This month our Committee has been working on revamping the Charitable Grants program.  We are exploring having applicants show that they have other funding sources besides KCBS before they apply to us.  We are looking at ways to simplify the application itself, making it less repetitive and easier to understand. 

I'd like the Board to approve the following changes to the Gary & Carolyn Wells Awards:  

1)  That the nomination window is expanded to three months: September; October; November, with this year's closing date of December 2nd, 2016 and 

2)  That we eliminate the last paragraph of both applications (highlighted in yellow) as we're published in 2015.

Also a discussion on renaming the Charitable Grants to Challenge Grants.  This would be in line with requiring the applicant to show that they have other funding in addition to KCBS.

We have also been trying to come up with the best ways to organize a fundraising drive for the KCBS Foundation. This would help to fund our KCBS Scholarships and Charitable Grants programs.  Anyone who has experience in the fundraising field is invited to help brainstorm this with us at philanthropy@kcbs.us 

We have been working with the Sanctioning Committee on a project that would result in additional scholarships when everything is completed.

We ask the Board's permission to start running ads in the BullSheet to publicize the KCBS Scholarships, Charitable Grants along with the Gary and Carolyn Wells awards. This is intended to start getting people excited and interested in these programs for this year.

 

Old Business:

Bill Capstack:

I motion to have the initial discussion regarding anything to do with the kosher initiative to be in closed session.

Dennis Polson:

I move to take from the Table the motion:

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

I move to take from the Table the motion:

I move to approve the materials outlining the Rules and Regulation of a Kosher Master Series Contest.

New Business

Dennis Polson: 

Because Carol and Randy Bigler worked hand-in-hand with a rabbi to ensure that all kosher rules were followed when the program was developed.  One set of Kosher Instructors will be teaching to all Kosher Judges the same information.

I move that Randy and Carol Bigler will be the designated Kosher CBJ Instructors through the end of 2018, to ensure that the classes are taught according to the strict religious Kosher dietary guidelines.  At the time a second set of Instructors are needed to meet the demand of CBJ Kosher classes, Randy and Carol Bigler will select and train the new Kosher Instructors.

 

Closed Session Agenda:

Dennis Polson:

In closed session discussion of approving Reps in Training.

 

  • Don and Sharon Will  Paola, KS

 

  • Wayne and Rachel Harper  Monroe, GA

 

  • Dave and Becky Druetzler  Indianapolis, IN

  

CLOSED SESSION:

 

Randy Bigler:

  • Contest Concerns

Bill Capstack:

  • Donor Wall
  • Maintenance contract with possible motion.

 Arlie Bragg:

  • Motion to allow CS contests points and draw

 Mike Richter:

  • Board Member Conduct

 

After Closed Session:

Our Best of the Best 700 180 100+