KCBS Announces "Celebrate Real Pork" Series with National Pork Board
NATIONAL PORK BOARD PARTNERS WITH KANSAS CITY BARBEQUE SOCIETY
TO LAUNCH “CELEBRATE REAL PORK” SERIES
KANSAS CITY, Mo. – (March 29, 2021) –
To inspire professional, amateur and youth pitmasters to showcase the versatility, flavor and creativity of fresh pork on the smoker or grill, the National Pork Board is partnering with the Kansas City Barbeque Society (KCBS) to launch the inaugural Celebrate Real Pork Series
. The Celebrate Real Pork Series
will incorporate new competitions in KCBS-sanctioned competitions across the U.S. during the 2021season, including a pork chop contest for Master and Backyard series pitmasters, as well as Kid’s ‘Que contests featuring both chops and ground pork. The series adds thousands of dollars in extra prize money, and gives the winning pitmasters the opportunity to have their winning recipes featured across KCBS and National Pork Board digital platforms.
“We are proud to partner with the National Pork Board to add incremental opportunities to feature fresh pork at our sanctioned barbeque competitions,” said Emily Detwiler, Chief Executive Officer of the KCBS. “Pork is a key element of competition barbeque, as it is featured in both the Pork Ribs and Pork (Butt/Shoulder) categories. We are delighted to encourage pitmasters of all experience levels to showcase their skill with one of America’s favorite backyard grilling proteins…the pork chop! We are also building the future generation of pitmasters who love pork by offering a ground pork category for youth 10 and under, and a boneless pork chop category for youth in the11 to 15 age range. These are exciting new contests for KCBS organizers and we know that our KCBS Certified Barbeque Judges will enjoy the additional challenge.”
“We’re looking forward to bringing these new competitions to KCBS events,” said the Pork Board’s Jim Murray, a World Certified Executive Chef and KCBS Certified Barbeque Judge. “The Celebrate Real Pork Series
offers competitors an opportunity to think beyond the traditional competition pork cuts, and really challenge themselves and get creative.
As part of the Celebrate Real Pork Series,
Pork Chop contests and Kid’s Que contests featuring pork will be integrated into 14 KCBS-sanctioned barbeque competitions across the country, kicking off in Liberty, Indiana on Sunday, May 2. To learn more about the Celebrate Real Pork Series
and to check for updates on scheduled events and dates, please visit www.kcbs.us/pork.php
The Kansas City Barbeque Society The National Pork Board
Emily Detwiler Jason Menke
(816) 885-2943 (515) 223-2629
About the Kansas City Barbeque Society:
The Kansas City Barbeque Society (KCBS) is a nonprofit organization dedicated to preserving, celebrating, promoting and educating the public about barbeque as a distinctively American cuisine. KCBS is the world’s largest organization of barbeque and grilling enthusiasts, with approximately 20,000 members in the U.S. and over 42 countries. KCBS sanctions nearly 500 barbeque contests worldwide each year; including destination contests such as the American Royal World Series of Barbeque© and the Jack Daniel’s Invitational. The Kansas City Barbeque Society partners with brands and corporations to create custom barbeque events for consumers, as well as employee engagement. For more information, visit us online at www.KCBS.us
, on Facebook at @KansasCityBarbequeSociety
, on Instagram as @kcbbqsociety
and on Twitter @KCBBQSociety.
About The National Pork Board
The National Pork Board has responsibility for Pork Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. The Pork Checkoff funds national and state programs in consumer education and marketing, retail and foodservice marketing, export market promotion, production improvement, science and technology, swine health, pork safety, and environmental management and sustainability. For the past half century, the U.S. pork industry has delivered on its commitment to sustainable production and has made significant strides in reducing the environmental impact of pig farming. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. For recipes, cooking tips and nutritional information on pork, visit www.pork.org