All IBCA Members,

August 5, 2016 we held our annual IBCA meeting. This meeting was well attended with over 90 people in attendance. We had over $18,000 in prizes and free entries to raffle. A lot of fun was had by everyone and the members had a lot of input to the future of IBCA.

I am going to give a general summary of how the day went and what decisions were made. I will also be outlining the changes that were voted on and will be taking place in the near future. I will do my best to keep things in the general order that they happened but if I get things out of order a little bit please understand.

First I would like to announce the results of the rule changes. The following rules were submitted and the results posted after. Not all rule suggestions were acted on by the BOD. Any rule change listed here that was approved will not take effect until September 1, 2016. After rule changes I will announce Constitution and By Law changes. When these changes go into effect will be stated as well.

Rule changes

Recommended not to allow pellet cookers as an acceptable pit in IBCA.
BOARD VOTED NOT TO APPROVE RULE CHANGE 11 – 1

There shall be a maximum of 16 trays brought to any judging table at any event. A minimum of ten trays will go to the final table at an event with 20 or less teams.
BOARD VOTED NOT TO APPROVE RULE CHANGE 11 – 1

Briskets and brisket slices can be blocked after cooking
BOARD VOTED TO APPROVE RULE CHANGE 9 – 3

Brisket slice thickness rule will be abolished and will hereafter be left up to the discretion of the head cook.
BOARD VOTED TO NOT APPROVE RULE CHANGE 8 – 4

A cook may turn in an entry in the category of PORK, as and IBCA entry, in ways other than or in addition to pulled.
Joey Smith made a motion to accept the rule change and be worded as the following: “A pork turn in box must consist of one of the following: shredded, chunks, pulled, or sliced.”
BOARD APPROVED 12 – 0

Get rid of the limitations on the maximum amount of meat that is turned in, in each container, with the exception of still requiring 2 chicken halves.
BOARD VOTED NOT TO APPROVE 12 – 0

Make “burnt ends” optional in the brisket category.
BOARD VOTED NOT TO APPROVE 12 – 0

Under tray contents, specifically chicken include the word separate before the wording ½ fully jointed chicken.
It will read: Two (2) separate ½ fully jointed chickens.
BOARD VOTED TO APPROVE RULE CHANGE 12 – 0

In rule 15, remove “if the number of entries are less than 15, announce all places.”
BOARD VOTED TO APPROVE RULE CHANGE 10 – 2

Would like to include pictures of the 3 IBCA Meats at the cooks meeting. Either black and white or color.
BOARD APPROVED 10 – 2

Change chicken description to “No wing tip required”
BOARD VOTED TO LEAVE DESCRIPTION AS IS 11 – 1

Use of electric Cambro’s to hold meat at safe temps. Not to be considered a cooking vessel.
Steve Jiminez made a motion to add the following to our rules: The use of heat lamps, proofing cabinets or any other electrical heating or holding devices is prohibited.”
BOARD APPROVED 12 – 0

Proposed Rule change:
16. PRIZES – IBCA states that a Grand Champion and Reserve Grand Champion be named at every cook-off. In the event of a tie for Grand Champion, brisket will be the first tie breaker, followed by ribs, chicken, and then pork
The rule as it is written rewards a cook that can cook brisket in most cases.
1st Tie breaker as follows…
Points 1-10 in brisket, ribs, chicken and pork, not to be confused with calls or payouts ( 1-15 etc.)
Points in 1 meat category + 0 points
Points in any 2 meat categories + 1 point
Points in any 3 meat categories + 2 points
Points in any 4 meat category 3 + points
2nd tie breaker as follows brisket, followed by ribs, chicken then pork.
This tie breaking format rewards a consistent cook across all meats first then each meat in order.
BOARD VOTED NOT APPROVE RULE CHANGE 12 – 0

Change rule 4 to read: Any Chief cook can enter as many times as he chooses. Full amount of contest entry fee must be paid for each entry. 2 chief cooks may not share the same heat source. 1 chief cook per pit. 1 chief may use multiple heat sources. Multiple entries from the same piece of meat are not allowed.
BOARD VOTED NOT TO APPROVE RULE CHANGE 11 – 1

OTHER DISCUSSION

The board voted to give the money raised at the annual meeting raffle to charity. This was approved 11 – 1.
The board voted to give the money this year to Operation BBQ Relief.
This was approved 9 – 1

The BOD presented the membership with two new possible designs for a new IBCA Logo. The members were given time to review the designs then voted to accept one for our new logo. This logo will be shown as soon as we receive them from the designer.

CONSTITUTION AND BY LAW CHANGES

All Constitution and By Law changes were voted on by the members in attendance at the IBCA annual meeting. All of the changes below were approved by the majority of the voters in attendance.

Replace words “Executive Director” with word “President”

Remove wording from Article XII in the Constitution the following Approved Categories:
Other – Meats other than those listed above.
Dessert – This should be a separate category and the promoter should specify if it should be cooked on site, on the pit, or can be cooked at home to be entered.
Beans – Dry Pinto Beans cooked on site (nothing larger than the bean to be put into the turn in cup)
*NOTE* the above categories were copied and pasted directly from the rules. Whenever the rules of the IBCA are changed they also need to be updated here in the Constitution in accordance with Article XIV.

Article IV in the By Laws. General membership dues were raised from $35 to $50 annually. Lifetime membership was raised from $250 to $300.

The board submitted to the members a plan to replace the current Pit system to a Region system. The Region system would combined existing pits into a specified number region. Each region would elect 2 Region Directors to work as equals. Each member would be a member and have a vote on the BOD. Each Regional Director would be elected in even number years to serve a two year term. Each Regional director would have a term limits of two consecutive terms. Each Regional Director would have to reside in the Region they wish to run for office. Only members living in a specific Region could vote on their Region Director. Members would only be paying for their IBCA annual membership. No more paying extra dues to join a pit. The Regions would not have added money events. Money that used to be paid to the pits will go to the annual IBCA Added Money Event. Regions will be encourage to have meetings as often as they would like to with either of their Region Directors. Region Directors will assume the job and responsibilities of the previous Pit Directors.

The regions will be:
Region 1 – The combination of the TXBA Pit and the PineyWoods Pit
Region 2 – The combination of the Blacklands Pit and the Third Coast Pit
Region 3 – The combination of the South Texas, Coastal Bend and Southern Smoke pits.
Region 4 – The previous TXBCA Pit
Region 5 – The previous Panhandle Pit

Those were the changes that were proposed to and approved by the membership by a majority number of votes. The BOD also suggested adding a punishment to any member that was suspended. The punishment was suggested that any cook suspended would not be allowed to cook an IBCA event for the term of their suspension.

This suggestion sparked a lot of great discussion with the members in attendance. It was suggested that IBCA might need a Code of Ethics or a Code of Conduct. After discussion it was decided by majority vote to be tabled to a future date so that the BOD could do more research on a possible better solution.

Last a motion was made from the floor.  The motion reads: The members authorize the BOD to work with a parliamentarian and any other appropriate consultants to draft a single governing document for approval by the members at the next annual meeting. Motion passed by a majority vote.

A motion was made to adjourn and accepted.

Whew! That’s a lot to take in. I know there will be a lot of questions concerning Regions, please feel free to contact me or another BOD if you have any questions. Nominations for the new Regional Directors has been opened and Sara Trevino will taking these nominations so that they can be confirmed and put on the list to be voted on. Nominations will be accepted thru the 5th of September to all 30 days as in our officer elections. IBCA will be hiring an online elections service so that you can vote for your candidate. We hope to have the in place no later than September 15, 2016 and at that time you will be allowed to vote for your Region Director to represent your Region. Please send nominations to info@ibcabbq.org

As we all work diligently to get this set up in a timely manner, please have patience with the BOD.

Reminder: Dues will increase September 1, 2016. If you have not renewed now would be the time. The old pricing is still in effect until the end of August. Also PineyWoods is having its Added Money event Labor Day weekend. If you want to participate in the added money you will still have to be a member of the pit by August 19, 2016.

That wraps up this latest update. I will just say again if you have any questions feel free to contact a BOD member or myself and we will be glad to answer them.

A huge thank you to my BOD for all of the hard work you put in to making this a successful meeting and thank you to all of our members for your continued support.

Craig Sharry
President IBCA