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Derrick Riches

Derrick's Barbecues & Grilling Blog

By Derrick Riches, About.com Guide to Barbecues & Grilling

Trouble at KCBS?

Tuesday June 30, 2009
Recently there has been a lot of rumors and accusations flying around about the Board of Directors of the Kansas City Barbeque Society (KCBS). This all started with the sudden resignation from the board of Rod Gray, long time board member, KCBS supporter and head cook of the Pellet Envy Competition Team. Most recently an email has been circulated calling for the ouster (or resignation) of one of the board members.

Over the years that I have been a member and observer of KCBS I have heard many complaints. There are those who think KCBS could be much more than it is, while there are those who would like to see it maintain its focus on barbecue competitions as the largest officiating body in North America. Personally I believe that KCBS is a good organization for what it does. It is not the single controller of all things barbecue nor should it. I do believe that it could be a little more innovative and forward thinking, but barbecue is about tradition and I think they do a good job of maintaining the Kansas City way of barbecue (or barbeque). For those of you who know about this situation (and actually care) I am posting this email below. I am not privy to the inner workings of the KCBS board so I do not know the whole story. Hopefully those of you who do know more than I will be willing to hit that little comment button below and provide us all with more details (opinions are good as well but I will delete uncivil comments).

"Fellow KCBS members,

Based on recent events, it's become apparent that some change must to be made in the board room of the Kansas City Barbeque Society. It's obvious that our board and staff are crippled by the actions of one director. As members of this great society, it is our responsibility to effect change for the betterment of barbeque. The most powerful form of persuasion for this board in recent memory has been direct e-mails from the members. The very person creating turmoil and turbulence on the board has very effectively used this technique and it's time we turn the tables on him. The next board meeting is less than two weeks away. We must flood the members of the board with our request for Merl Whitebook to step down. Please keep your statements brief so they are heard. Call for his resignation. Be sure to include your membership number. Most importantly, forward this message to every KCBS member in your address book that feels as we do. Our collective voices must be heard. This is a very critical time for the Kansas City Barbeque Society and we need the board to hear the roaring voice of the membership.

Write the KCBS board at bod@kcbs.us"

There will be a discussion of this on Greg Rempe's (excellent) BBQ Central Radio Show at 9PM Eastern on LA Talk Radio.

Comments

July 8, 2009 at 11:08 am
(1) Myron Hrabowsky says:

To keep the moisture in the meat that you are going to BBQ. Brine the meat for 10 hours. 1 cup of coarse salt or Kosher salt to 1 gallon of water. Do this especially for Pork Loins,Poultry and cheaper cuts of beef. Take meat out of brine and dry, then rub your favourite seasoning on it. Use your instant thermometer to check the meat to the point that you like. Rare, Medium, or well done

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