KCBS Board of Directors Regular Meeting Quick Notes For July 9, 2020

Kansas City Barbeque Society
Board of Directors’ Meeting Quick Notes
July 9, 2020 7:00pm CST
Membership Requests to Address the Board:   None
Call to Order
Meeting was called to order at 7:03pm
Roll Call: 
Alan Sellers, Candy Weaver, Randy Bigler, David Qualls, Richard Fergola, Haymo Gutweniger, Myron Berry, Ralph Williams, Nancy Goldsmith, Chiles Cridlin, Rick Wagner, David McAllister.
KCBS Office:  Emily Detwiler
All Present
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.
Consent Agenda
            Notice concerning Committee Reports. Some committees do not meet monthly, If a report is presented, it will be included as attachments to the Agenda.
  • Minutes of June 10, 2020 Meeting
  • June 2020 Financial Report
  • Contest Report
  • Sanctioning Committee
  • International Operations
  • Judging Committee
  • Contest Representative Committee
  • Rules Committee
  • Bylaws Committee
  • Nominating Committee
  • Finance Committee
  • Scholarship Committee
  • Technology Committee
  • Marketing Committee
Discussion of any items removed from Consent Agenda
Alan Sellers- I Move to Approve the Consent Agenda
Second- WIlliams – Motion Passed Unanimously
Old Business  
New Business
  • Discussion and Possible Motion to approve Hannibal, Mo Sanctioning
  • Discussion and Possible Motion to approve The New Jersey KnoQ-out BBQ contest Sanctioning
Myron Berry- I Move to Approve the Hannibal, Mo and New Jersey KnoQ-Out Sanctioning
Second- Goldsmith – Motion Passed Unanimously
  • Discussion and Possible Motion on Contest Representative Issues
Discussion Only
  • Discussion and Possible Motion on Contest Issues
  • Discussion Only
  • Discussion and Possible Motion on Judges Seating Program
Rick Wagner- I Move To Continue To Follow the Established Guidelines For The Seating Program
Second- Cridlin – Motion Passed Unanimously
  • Discussion and Possible Motion to approve Burger Battle Rules
Chiles Cridlin- I Move to Approve the Burger Battle Rules
Second- Gutweniger – Motion Passed Roll Call Vote with one Against by Qualls
  • Discussion and Possible Motion to create Contest Representative Advisory concerning Turn-In Procedures
Chiles Cridlin- I Move to Request the Rep Chairs and the C.E.O. Create a Rep Advisory Concerning Turn-In Procedures Effectively Immediately
Second- Goldsmith – Motion Passed Unanimously
Ralph WIlliams- I Move to suspend the 72 Hour Rules to consider a New Motion
Second- Wagoner– Motion Passed Unanimously
Haymo Gutweniger- I Move to Not Include the Burger Battle at the World Invitational for 2020
Second- Berry – Motion Passed Unanimously
Closed Session Agenda:
  • Chief Executive Officer & Executive Director Reports
  • Discussion of Financial Reports
  • Discussion of Sanctioning & World Invitational
  • Discussion of Real Estate
  • Discussion of Impact of COVID-19 Epidemic.
  • Discussion of KCBS Board of Directors Election 2021 By Nominating Committee
David Qualls- I Move to Enter in to Closed Session
Second- Gutweniger – Motion Passed Unanimously
Entered Closed Session at 8:20PM
After Closed Session:
The Board may take any necessary actions including Motions on any or all matters discussed in closed session
Returned to Open Session at 9:39pm
Rick Wagner- I Move to establish a $20,000 total purse for the 2020 Team of the Year Prize Pool and limit the placing and prizes to 15 places
Second- Fergola – Motion Passed Unanimously
Adjourn or Suspend
Randy Bigler- I Move to Adjourn
Second- Gutweniger – Motion Passed Unanimously
Meeting Adjourned at 10:21PM
Attachments and Reports
Contest Report
BOD Approval –
"Last Chance" KnoQ-out - Campground BBQ Series
Blairstown, NJ
In-house Approval –
All American BBQ Throwdown
Westland, MI
CIBBQ Red Devil Edition - Day 2
Eureka, IL
Front Porch Rib Fest
Kansas City, MO
Vienna BBQ Days 2020 Day 1
Vienna, Austria
The Golden State Battle III
Riverside, CA
Slow Joe's Barn Burner
Vedum, Sweden
Cameron Elks BBQ Cookoff - One Meat Companion Ribs
Cameron, MO
Smokin On the Osage
Osceola, MO
Kickin' It Route 66 BBQ
St. Robert, MO
Bring'n Home the Bacon
West Salem, WI
Mother Road BBQ Competition
Waynesville, MO
Zero 2 Hero BBQ Challenge
Bunbury, Western Australia
Farm Stock Smoke Off
Lane, KS
S.T.A.R. BBQ Competition
Lake City, CO
Sanctioning Committee
Members in attendance: Haymo Gutweniger, Debbie Yopp, Emily Detwiler, Charlie Brinza, Randy Bigler, Karrin Murphy and Myron Berry
Meeting began: 12:03pm
Karrin brought a new contest application (Hannibal, Missouri) to the committee for review as it is under the 90 day guideline. The committee recommends that the board approve this contest.
The New Jersey KnoQ-out BBQ contest is sanctioned as a double ( July 31 – Aug 2). They wish to add another contest on July 30 (Thursday ) . The committee recommends that the board approve this contest.
The Utah BBQ Association is interested in sanctioning a Utah BBQ League for BY teams only and propose holding 7-9 contests in 2021 with a possible contest in the fall of 2020. These contests would be sanctioned by KCBS as BY contests. Randy and Myron held a conference call with an organizer from Utah who had contacted KCBS about the proposed contests. This would be an excellent venue to have for beginning cook teams.  
The committee discussed the Rodney, Iowa contest which had a shortage of certified judges.  Options in contests where this occurs would be for the organizer to cancel the contest if adequate judges have not signed up for the contest or to use non certified judges to fill in the shortage.
A discussion was held regarding the updated KCBS COVID 19 protocol for contests. Charlie Brinza suggested that the final decision on canceling the sanctioning of a contest due to non compliance of KCBS COVID 19 requirements be made by the BOD.
The Organizers Guide is in the final stages of editing and should be finalized and posted on KCBS website in the next week.
Meeting adjourned at 12:43pm
Myron Berry, Chair
CBJ Committee
CBJ June Meeting June 23, 2020 7:30 p.m.
The June meeting of the KCBS CBJ Committee was called to order at 7:31 p.m. by Ralph Williams.   Members attending the Zoom meeting were: Randy Bigler, George DeMartz, Emily Detwiler, Jennifer Eggleston, Nancy Goldsmith, Frank Gonzales, Maxine Kilgore, Alan, Sellers, Ralph Williams.
Covid – 19 Measures:  I asked for general discussion as to what was and was not working from those who had the opportunity to judge an event.  Space and seating continue to be a critical area.  Safe distancing has not been the normal in a few instances.  Judges have been complying with the wearing of masks in the judging area.  Cook teams have been compliant with gloves, masks and box sterilization at turn in. It was brought up that several events had placed 4 table coverings on a table and at the end of each session, all sampled food, gloves, etc were discarded and a new tabletop was in place.   This seemed to be working very well.   It was suggested the organizer have temperature taking devices available and teams and team members be checked upon check-in.  A general concern is the amount of space available in the judging area.  Large team counts have required large numbers of judges and this makes social distancing almost impossible.  It was suggested organizers limit the number of teams based on judge availability.
Frank Gonzales: Frank has been keeping a roster of those teams willing to host a judge needing to cook with a team to help satisfy one of the master level requirements.  Last year we had around 70+ willing to help.  Sadly, this year the number has dropped to 39 teams in 20 states.  If a team is interested in hosting a judge, please contact Frank at frankg498@gmail.com
Burger Battle:  Each CBJ Committee member was sent a preliminary copy of the Burger Battle to preview and make suggestions/comments.  The comments received were forwarded directly to the Rules Committee who is handling the proposed new event.
Outstanding KCBS Judge Nomination Form:  The Rep Committee will be hosting a Zoom meeting soon and the nomination form will be discussed with the Reps.  Rules are very specific and will be followed.
Adjournment: Meeting was adjourned at 8:40 p.m. by Ralph Williams
IBOM Report
No Report for July
Addition International – Report Europe – July 2020: Haymo Gutweniger
The contest situation in Europe has changed only a little. A few contests were cancelled for this year and directly postponed to 2021 again.
Wild West Fest on Fire in Slovenija, despite the positive local situation was postponed since the local laws allow only events with a maximum of 500 people. Since the contest is normally held together with a big country fest the organizers decided not to have it this year since the expenses are way too big to make this all happen.
On the other side the shortened season will start soon in Europe with a back to back contest in Vienna at the end of July. This start will be followed by a back to back contest in Belgium.
Lucky enough we come back to a new “old” country with a new contest in Sweden in August. This contest popped up only a few weeks ago and will be held according to local restrictions in a very small manner. This means we will have only 12-14 teams and have this contest running in a nice and smooth way.
Then in August will follow Estonia where the situation is very good actually and this should give us the chance to have a very normal contest and a judging class.
For the other upcoming planned contests, we are staying in touch with all the local organizers and the decisions will be taken together with them and will follow the relative local prescriptions.
All over Europe we are hoping and looking forward to having an intense contest fall since actually it looks good in all countries to have better situations from month to month.
KCBS Rules Committee Meeting, July 2nd 2020
Attendees: Chiles Cridlin, Theresa Bell, Jim Frazee, Charlie Brinza, Candy Weaver, Mike Wozniak, Ed Hartman , Haymo
Not in attendance - George DeMartz, Haymo Gutweniger, Dave Druetzler
  • Roll Call 
  • Hamburger contest Rules - The final review was completed on June 2nd by the entire team.  Final edits are in the hands of Charlie and we expect to be able to put to the board for approval at the next BOD meeting. 
    • All “rules” need to be consistent.  We still need to go back and edit Rule 1, 4 and 19 to make sure the 2021 versions are consistent where ever we have them published. 
  • Steak Rules ancillary - TBD.  
  • KCBS MP3 review – Not reviewed in the July 2nd meeting
    • George D. has read thru all MP3 scripts.
      • Chiles and George have cone a complete review of the MP3 scripts and have made suggestions for the 2021 MP3 version.
      • Too long and could be considered “not interesting”.
      • George to distributed a reviewable version of each for team review
  • Rep Advisories – Not reviewed in the July 2nd meeting.
  • Where are the old rep advisories?
  • Who will take lead? - Chiles
  • Timeline to complete this – No plan of timeline discussed in the 7/2 meeting.
  • Shorten rules Page – Review the current KCBS rules without losing integrity of the content.  
    • Charlie B. and Jim F. did an amazing job on this! 
    • Changes not reviewed on the 7/2 meeting as the Hamburger rules took precedence.
    • Pork definition – No changes have been accepted, this is a slippery slope. 
  • Version control on all documents - Not reviewed in the July 2nd meeting
    • Chiles has requested documents and locations from each committee.
    • Still an open item not addressed on 6/2
  • When a new rule has been passed, make sure we document the spirit or history of the rule so we can review the intent or reason the rule was put in place to begin with.  The example was pooling of sauce – History about the lettuce cups of sauce. 
Closing – No additional questions or concerns were provided. 
Burger Battle:
General information:
A new contest series – planned as single entry ancillary contest at KCBS sanctioned BBQ contests or as stand-alone-contest to be cooked in a few hours.  This contest will be completed in two rounds where the first round is KCBS double blind judged and the top six scoring teams from round 1 will advance to the second round.  The second round allows the team to present in person.  A final table ancillary contest is not new to KCBS.  This was inspired by the “I Know Jack” grilling contest that occurs at the Jack Daniels World Invitational.  Teams that wish compete in contests like “I Know Jack” can gain experience by participating in the KCBS Burger Battle.  Additionally, the KCBS Memphis Wing contest has a final table as did the virtual KCBS DC Giant BBQ Battle. 
This contest will promote public interest where the public will be encouraged to observe the final table team presentations and judging.
No age limits – Kids can compete against adults, contest organizers can create series or age range based contests at their discretion.
Provisions for Burger TOY – The Burger Battle World Championship will be held at the KCBS World Invitational every year and we hope to be corporate sponsored.  TOY rules and regulations will be added at a later date.
Sanctioning fees:
  • $150.00 sanctioning fee + $8.00  for every team for Burger Battle at a KCBS sanctioned event (Friday-Saturday night)
  • $200.00 sanctioning fee + $8.00 for every team for a standalone contest plus travel and lodging.
  • All sanctioning fees shall stay “in line” with current ancillary or stand along fees.
  • Up to 80 teams at a Contest:  2 Representatives
  • Every additional 30 teams requires 1 (one) additional KCBS contest Representative at $110 plus travel and lodging for each additional KCBS contest representative. 
  • Add $110.00 in Rep’s costs on sanctioning fee for every Rep extra needed.
  • Travel expenses for Reps handled as with BBQ contests.
  • If the Burger Battle is held in addition with another KCBS event – no extra travelling/ lodging costs for the organizer.
  • All rep fees shall stay “in line” with current ancillary or stand along rep fees.
  • Rep Payment:                         - Rep fee will be consistent with existing ancillary contests. 
- $110.00 per Rep for stand-alone contests
Scoring – KCBS Score:
The contest can be run with the existing version of KCBS Score.
Building the contest in Score is done like every other contest – as categories for the beginning can be used G (Grilling) or A (Ancillary). The building of the contest in the program remains the same as on every other event – for the 1st round there will be used G/A 1 – “Burger Battle”. The Final Table can be prepared immediately – the teams qualifying after Round 1 can be entered manually in a fast way (only 6) – as category will be used G/A 2 – “Burger Battle – Final Table”.
Additionally there could be an update on Score and introduced a category BB for Burger Battle.
Rules for the Burger Battle – COOKING:
  1. The decision and interpretations of the KCBS Burger Battle Rules and Regulations are at the discretion of the KCBS Contest Representatives at the contest. Their decisions and interpretations are final at the time of the contest and can be appealed to the KCBS Board of Directors thereafter.
  1. Each team shall consist of a chief cook and as many assistants as the chief cook deems necessary. A team cannot 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.
  1. Each team will be assigned a cooking space or may share a 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.
  1. Contestants shall provide all needed equipment, supplies and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire, safety and other local codes. A fire extinguisher shall be near all cooking devices.
  1. 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.
  1. Every kind of fire or heat source (wood, charcoal, gas or electric) is allowed. Electrical accessories such as spits, augers, or forced draft controls are permitted. No open pits or holes are permitted unless arranged with and agreed upon by the contest organizer in advance. Fires shall not be built on the ground.
  1. All burgers entries must be cooked on-site and entries prepared on-site.
  1. All burger proteins (or alternative foods) shall be inspected by the Official Meat Inspector during the times established by the contest organizer. 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 proteins shall start out raw. Competition meat not meeting these qualifications shall be disqualified, not allowed to be turned in, and not judged, and receives no score.
  1. Contestants may choose to present the burgers in the following three styles.
  1. Free style burgers:  Four traditional size burgers where at least 1 burger must be presented whole and the remaining 3 burgers are to be cut in half by the cook.
  2. Sliders: Small or miniature burgers where 7 are presented and may remain whole for the appearance score.
  3. A Single burger shall be defined as a burger large enough to be cut by the cook into 6 or more wedges and each wedge will be portion or entry to be judged.
  1. 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, are hereby collectively referred to as “Bun”.  The protein used for the Burger is chosen by the contestant. 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” pieces, or served open-faced on the “bun.” Unadorned wooden skewers may be used to hold burgers in place for presentation. 
  1. An ingredient card shall be turned in describing the content or combination of proteins.  This will be used by the table captain to aid in the identification of allergens should a judge have a concern. For example, if crabmeat is used, the ingredient card would allow the table captain to inform any judge that may have a shellfish allergy.  If two or more proteins are combined, the internal safe temperature for the turn in burger will be the higher of minimum safe temperatures for each protein used in the combination.  For example, a ground pork and beef burger must be cooked to a minimum safe temperature as defined by “www.fsis.usda.gov”internal temperature and a card shall be turned in with the entry describing the combination of proteins. 
  1. Burger Battle is a single category contest that is held in 2 rounds. In the first round every contestant will turn in burgers as explained in #9. After the judging process, the results will be communicated as soon as possible after the turn-in, normally within an hour.  The top 6 scoring teams in the first round will advance to the final table and will cook the second round of burgers to be turned in at the times established by the contest organizer.
  1. First round turn-in time will be determined by the Organizer and will be stated in Contestant Packet and at the Cook’s Meeting.  Turn-in for the first round will be five (5) minutes before to five (5) minutes after this officially communicated time. Late entries will not be accepted. The judging process follows the established KCBS rules of competition meats with the understanding that tenderness is seen as texture.  This round will be KCBS double blind judging.
  1. The Final table will consist of 6 judges that will be drawn of the group of judges from the first judging round. The draw will take place immediately after judging the first round by the Contest Representatives and communicated to all judges at that time.  Judges may volunteer to be part of the drawing and will be done randomly.
  1. The judging at the final table will be open judging. Every contestant gets a set time for turn-in and only one team member will present his/her Burger entry to the final table.  While the entry is being judged for appearance, the presenting team member may walk the entry in front of the table of judges. Appearance scoring will take place during the 10 minute turn-in / appearance window. The order for turn in for the contestants will be drawn by the KCBS contest Representatives at the communication of the 6 qualified teams for the Final round in open session. The contestant may not exceed their 10 minute window.  If they arrive five minutes after the start of their individual turn in time, they will only have five minutes to complete their presentation.  Judges will have 5 minutes to score taste and tenderness after the contestant has presented his/her burger.
  1. Garnish is optional and open - every garnish must be edible, skewers are not considered a garnish but are allowed as part of your presentation.  Steak knives and cutlery are considered acceptable skewers. 
  1. Round 1 entries will be submitted in an approved KCBS numbered container that can hold 4 Burgers, provided by the contest organizer. The number must be on top of the container at turn-in.  The Contest Organizer will provide 1 or 2 turn-in containers or a platter (maximum size 12”x12”). Turn in containers are not required to be closed or covered.  The size of the container must be communicated in advance to the contestants.  Final contestants may use their own platter as long as it can be easily carried by one person not to exceed 18”x 18” and no higher than 14”
  1. The first round container or plate shall not be marked in any way so as to make the container unique or identifiable. Aluminum foil, and/or foreign material are prohibited with the exception of skewers. Marked entries or containers/plates with the above listed material will receive a one (1) in all criteria from all Judges and disqualified.
  1. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough protein 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.
  1. 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 discretion 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.
  1. There will be no refund of entry fees for any reason, except at the discretion of the contest organizer.
  2. 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 proteins, or any act involving moral turpitude.
  8. Violation of any of the KCBS Cook's Rules above.
  1. 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 foreign object, 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. First round 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.
Rules for the Burger Battle - JUDGING:
  1. Judges may not socialize with teams on turn-in day until after the conclusion of judging.
  1. 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. 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.
  1. Each judge will first score all the samples for appearance of the meat. The turn-in containers or plates 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/texture, before moving on to the next entry.
  1. 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.
  1. 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 inedible garnish or less than 6 half-burger samples plus the appearance sample. All judges will give a one (1) in all criteria for sculptured meat, a marked turn-in container, foreign object in the container (except skewers). All judges not receiving a sample will give a one (1) in all criteria.
  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. 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.
  1. 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.
  1. Round 1 total points will determine the 6 qualified teams that will advance to round 2 or compete on the Final Table. Points from the Final Table will determine the Burger Grand Champion, Reserve Grand and 3rd thru 6th place.  7th place and down are determined by the first round double blind scoring only.  It is possible to be first with a 180 coming out of round 1 blind judging but end up 6th place overall on the final table.  Organizers may pay out as many places as they wish and any team being awarded beyond 6th place will come from round 1 scores only.
  1. Final table judging. Since the Final Table will be open judging, in this case judges are allowed to talk to the contestant who is presenting his entry. The contestant will be limited to a 10 minute time window that starts at the contestants given start time to explain his / her entry.  If the contestant arrives 7 minutes after the time has started, he / she will only have three remaining minutes to complete their explanation.  This time shall be controlled by the Contest Representative.  Judges will use the same scoring rules and criteria as in round 1.  The 6 Teams that have advanced to the final table will be starting over and will abandon their scores and placement as they do not carry forward from round 1.  For example, if a team finishes first place in round 1, they may finish sixth place overall in round 2 and therefore 6th place overall in the “Burger Battle” ancillary contest.  Places 1 thru 6 are determined by the final table or second round alone as if it were a standalone contest.