Calculated by totaling the top three actual contest scores achieved by a team for each category (Chicken, Ribs, Pork, Brisket, and Overall) for the year.
Go from using a team’s actual scores to a point system based on the finishing place. Points would be given to every team, including last place. Further, bonus points would be given incrementally based on the number of teams at a given competition, up to 35 bonus points maximum.
I enjoyed meeting many of the Board members when I attended the meeting this Fall as a guest and would like to express my interest in one of the open MN BBQ Society Board of Director positions. The world of BBQ is exploding right now with backyard BBQ warriors, competitions and is one of the hottest restaurant segments in the industry. I would appreciate the opportunity to contribute my skills and knowledge to the MN BBQ Society to continue the BBQ growth here in Minnesota.
I passionately live the world of BBQ every day and have for the last 10+ years. I started out working as a personal assistant for Famous Dave Anderson; this meant Dave’s life became my life. I have traveled the country attending BBQ events, working everything from a backyard event to the Best in the West Nugget Rib Cook-Off in Reno, NV (the year FD took 1st place), and have had the opportunity to dine and tour the smokers at more BBQ joints than I can remember. My favorite BBQ style is Texas and sauce style is Chicago. And yes, I have to run in my spare time.
Today I am the Chief Operating Officer of Jimmie’s Old Southern BBQ Smokehouse. After Dave Anderson left Famous Dave’s, we created this concept to launch a restaurant that took Dave back to his true roots of barbecue. Slow-smoking, no-reheating, made from scratch BBQ and recipes. I have been responsible for the growth and development of this organization and have an amazing team that helped us to grow from one restaurant to three in a year. I’m proud to say we competed in our first ribfest this Fall (Hinckley Smokin’ Ribfest) and took 1st place in everything. Our restaurants were named Best in America by the National Barbecue News and our sauces have begun winning awards as well including 3rd place at the American Royal! We are currently located in Hayward, Rice Lake, and Hudson and have plans to open in the twin cities in 2017. From the Pits to Paperwork, there isn’t a role in this company that I haven’t done; combining business and barbecue I believe we’re positioned for success.
Prior to entering the world of barbeque, I spend several years as a logistics and event manager working in everything from Festivals and Grand Openings to Product Launches and the NFL Super Bowl. My event experience has proved helpful throughout the years in supplying to support to various BBQ events and ribfests and I believe would be helpful as well for MN BBQ Society events.
I currently serve on the Board of Directors for Driessen Water/Ultrapure and have for the last 8 years. DW/Ultrapure is an industrial water treatment company as well as a large Culligan franchisee spanning multiple states. Holding this position for 8 years has required 4 nominations & elections from my BOD peers and the shareholders. When I joined this board I spent a great deal of time on board development and positioning for the future. This position gives me a strong understanding of how a BOD operates successfully and experience in transitioning to the next level, which is where I believe the society will grow.
I am a certified KCBS judge with my highest judged event being the American Royal. I do hold certifications from several leadership programs as well.
MIKE KINNEY takes a vision and makes it reality through sound strategy development. He intuitively sees the threads of opportunity that wind through an organization, brings them together into a coherent whole, helps others extend their thinking and drives material business advantage. He is an inspirational leader who tells stories that inspire action while at the same time remaining grounded in financial information that levers the business. Respected as a credible voice in decision making, finding strategic partners and establishing governance boundaries, Mike earns a seat at the table wherever he serves.
Mike is a member of the Minnesota BBQ Society and KCBS as a Certified BBQ Judge. He has studied some of the top pitmasters in the country and practices those skills in his backyard.
Currently, as Sales Support Supervisor for UPS, Mike oversees the daily sales operation of his district. In 2015, Mike was ranked in the top 100 sales people domestically at UPS, earning their prestigious World of Champions and Sales Excellence awards. He currently sits as Chairperson on the UPS Northern Plains District Veterans Resource Group where he organizes fundraisers and volunteer events in collaboration with veteran-related non-profits across Minnesota, Wisconsin, Nebraska, North Dakota and South Dakota.
Mike Kinney earned a Bachelor’s Degree in English from Minnesota State University – Mankato, with an emphasis in creative writing, where he could be utilized as a monthly contributor for the National Barbecue News. Mike is also a veteran of the Army National Guard and enjoys spending time with his wife, daughter and twin sons.
To date I have been involved in the Minnesota Barbeque Society as a member for over a year now. I have been the KCBS Chair and Organizer for the Bend of the River Cookout in Mankato / St. Peter for the three years that this contest has been a Pro / Am cooking contest as well as the year previous when it was strictly and amateur event. I have met and been taught much by the member and organizers of the MBS as well as the KCBS reps that have become my friends in the past 4 years. Our contest in Mankato began small with 28 teams our first year and 32 amateur teams in 2013, 2014 we had 50 pro teams and 52 amateur teams cooking and last year 2015 we brought in 48 pro teams and limited our amateur contest to 28 teams.
Last year I worked with and assisted at several different events assisting the organizers and the KCBS reps in any capacity that was needed. I had a great time doing this and will again this year offer my assistance to any contest that needs help and or leadership to make it successful. I hope to again have another contest brought to the area that I will be more directly involved in and help grow the awareness of the MBS
As I was a key part of that event starting and become more known in the area, I would like to do the same type of work with the MBS and see it grow further. Not only in numbers of teams but also the awareness of what we have here in the state of Minnesota and the talent that is here. I would like to get see our Barbeque Society be more known throughout the state of MN as well as our events be better known. I would like to see the MBS Event be a greater kick start to the cook-off season become an event that can bring in spectators and further spotlight the level of competition as well as the level of talent here in Minnesota.
Thank you for your consideration to the Board of Directors, I look forward to serving with you and for the members and family of the Minnesota Barbeque Society.
Back about 9 years ago while I was doing meat inspection / site placement for BIB (Big Island Bar-B-Que) Dennis Polson talked me into becoming a judge for KCBS so the next year I took the class. Since then I have cooked on 3 Thirds BBQ team for a year, became a master judge, a certified table captain and judged at more than 80 KCBS events thru out the Midwest.
I’m a board member for Big Island Festival and BBQ so I help setup sites, traffic control for the festival held first of October in Albert Lea.MN. Set up cook sites, traffic control and I’m the judge coordinator for BIB (August) and Treasure Island (June) events. Visited with almost all the cook teams in the area – tried to talk them into coming to BIB or TI of course.
Three years ago I traveled to Pleasant Hill, MO and took a class on SCA (Steak Cookoff Association) judging, since then I have planned and assist in running some events in Minnesota. This is a growing group with many contests in TX, LA MO, KS, MN, AK, WS, overseas and coming to IA, WI, NE, and IL this year.
I’m a supporter for Operation BBQ Relief and went on two events this past year. Was deployed to Fayetteville, NC for the flood, prep hot meat for four days. This group serviced over 116,000 hot meals during this event. Helped out at the “Low Country Boil” in Orange Beach, AL serviced 2000 plus meals. Almost went to TN for the fires.
Just to keep busy I took the World Food Championship judging class and have judged at River Falls Bacon Bash, Kissimmee, FL and Orange Beach, AL.
In order to have time to run around I’m a retired tool engineer.