OK guys... here it is. Rod, please fill in any blanks that I may create with my post...
The way I understand it, the following items that were accepted via majority vote of the 35-40 present at this meeting will now be presented to the entire board at KCBS for consideration:
1. It was suggested via email that KCBS require 8 separate and identifiable pieces in a box rather than just six. Most in attendance were in agreement that this was not a good idea because sometimes, it's hard enough to find 6 good pieces. Most cooks there said they'd be happy to give the table captains and other volunteers a half tray of samples when they went to turn in their entry and just leave boxes at six. There was some discussion of going to ten inch boxes but I don't think that garnered much support.
2. An email from a judge suggested going from "garnish optional" to "garnish prohibited". It was motioned to accept this and seconded just so we could vote it down and move on without getting into a debate that likely would have gone on into the evening! It was overwhelmingly in favor of keeping garnish.
3. We then went over all 25 rules in the KCBS cooks manual. In regards to rule #1, there was a lot of debate about what constitutes a legal entry in a contest. The complaint was that some contests were apparently bringing in "chicken cookers" to turn in nothing but chicken but thereby getting the required number of teams to make the event a qualifier or in some cases a triple points contest. It was felt this was skewing the team of the year point standings and some teams were reportedly "strong-arming" contest organizers to be sure there were enough teams to make it triple points. To be honest, there was so much debate, I can't recall what, if anything got settled.
4. There was a debate on what should be required on chicken. Paul Kirk moved that KCBS adopt a rule stating that only whole or half chickens or cornish game hens were legal. This was overwhelmingly voted down by the group.
5. It was suggested that the description of a "9" score be changed from "excellent" to "perfect". Again, this was not accepted.
6. Rule 5-B stating the conditions for reheating food came into question. Some wanterd to eliminate it completely to prohibit all re-heating of food. This was rejected. However, it was approved to suggest to the board that they add the word "or" between 5A and 5B.
7. Rule 21 - Marking and sculpting - In regards to marking, it was suggested that it be specifically defined or eliminated if it could not be defined. It was finally decided to suggest that KCBS remove the word "sculpting" altogether and keep "marking". Personally, I believe the words need further definition but apparently if the board agrees, next year, you'd be able to arrange your pulled pork in a smiley face in your tray! :mrgreen: Or like one guy there said... a team member of theirs got them disqualified in pork because he made a "volcano" outof the meat and coming out of the center, he filled with sauce like it was lava! hahaha! They got DQ'd for sculpting AND puddling of sauce!
8. Brother Rod motioned that KCBS change the definition of ribs to include having a bone attached to the meat (bone-in). Must be turned in one bone per piece. It was unanimous in favor of this. There was a question about what if it was overcooked and the bone came out of the meat when picked up from the box. This rule would not DQ that.
9. It was suggested that the mention of sausage in rule 3 because KCBS doesn't address beans, desserts, side dishes, sauces, etc. so why sausage? It was voted to accept this.
10. In regards to rule #22, it was suggested to remove the first five words ("To simplify the judging process...") and just say "No side sauce containers...". This was accepted.
11. There was a big debate on removing 6 as the starting point for judges. This one went on and on. Some felt they should start at 9 and go down. Others felt there should be no designation, just the 2 through 9 range. It was decided (I think anyway) to not suggest to the board that anything be changed and to give the current new system at least a second year to work before the KCBS jumps into another chance.
12. The next thing was interesting because I recall us discussing here the merits of allowing chopped, pulled or diced brisket to be turned in and who was teaching in his class that this should be considered a sign of an overcooked brisket. It was interesting that this came up and the CBJ trainer in question was there today! :wink: I wonder what he was thinking but it was approved that it be suggested to the board to SPECIFICALLY say in the rules that this kind of brisket prep is legal.
13. I almost forgot this because I didn't start writing notes immediately. I was busy socializing! :mrgreen: Anyway, an email brought up the issue of having seen many cooks licking fingers during turn-in time. It was suggested that something be addressed on this. To be honest, I think most people were grossed out by the thought and from what I recall, nothing was made official as a stance by the cooks.
Rod then took over the judging part after the rules part was completed. The following were some of the things that came up. I think I missed some because I was sampling the grub on hand!
1. There was a suggestion that all judges be given a laminated card at the contests that summariazed the rules and KCBS guidelines for them. Didn't seem to be too much support for this idea.
2. It was suggested that to help cooks understand the standards being taught in CBJ classes that the KCBS publish a flyer with standards on them and make them available at all contests along with the cooks manual and to possibly add them to the CD played at cooks meetings and be sure cooks at the meetings were versed in what the standards taught would be. This went over well and might be something I'd expect to see in 2006.
3. A suggestion came in to disallow the use of or possession of plastic untensils by the judges at the judging table. Someone made a point that what if a smoker with nicotine stained fingers grabbed a pile of pulled pork and then someone else had to reach in, it might not be too appetizing. I don't recall the ending on this but I think most were in favor of keeping the untensils. The specific email said it was particularly a problem in the 816 and 913 area codes (the KC area!). I personally didn't see why this was even an issue.
4. An email suggested giving all judges (not just certified ones) a number so they could be tracked and identified in case there was a problem or a pattern of a really flaky judge (my paraphrase on the flaky judge part). This was met with little enthusiasm.
5. Who is allowed in judging tents came up. One contest rep said there was distracting issues when a judge showed up with a baby in the judging area. The age issue was rejected because many teens are very helpful in removing trash, etc. in the judging area. The officially suggested change was to say that only judges, reps and support staff will be allowed in the judging area.
6. Also voted to request that language be added that says "No other activities other than judging will take place in the judging area during judging hours. This came about because someone was upset that at Boone County, they were raffling off the leftover BBQ turn-ins and the judges seemed distracted by this, checking their ticket numbers. I thought it was in poor taste to make another buck off team turn-ins but then again, I don't know the situation. Maybe it was for charity?
7. Finally (and imagine this) it was discussed about allowing judges in the contest area! haha! And neither Rod nor I raised the question! The official suggestion to KCBS will be that judges are not allowed in the contest area after the judges meeting takes place but beforehand is OK. When they say in the contest area, they mean actually where the meat is being prepped and cooked, not necessarily where friends and family are being entertained. It was voted to put this on the CD that's played at cooks meetings so the cooks would be aware of the rule. Interesting.
That's all I got. Rod, if you can think of anything else the Brothers might need to know about, please fill in the blanks I left. I'm sure I misheard something or forgot something but again, everywhere I say it was approved, that means it was voted that these issues be presented to the KCBS Board for consideration for 2006. There was a lot of good discussion and ideas tossed around.
Afterwards, ten of us went to a local bar to grab some dinner and drink some beer. Rod and I were both there so we're calling it a mini bash. Maybe an ultra mini bash. :wink: Had lots of fun, bought some new brisket rub made by Kyle with Orgasmic Slabs (which farkin' rocks!) and learned 4-5 more helpful things to file away for 2006 to hopefully help take my team to another level.
