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Aug 10 2014

Board of Directors Minutes 8/02/2014

Georgia Barbecue Association

Board of Directors Meeting Minutes

August 2, 2014

Forsyth, Georgia

Called to order by Rick Godfrey

Attending:  Rick Godfrey, Danny Evans, Alex Khoury, Danny Meadows, Greg Hoyt, Lois Sebastian and Jim Sewell.

Membership Present: Ed Vesely, John Ricketson, Giles O’Neal, Connie Rosser, Wayne Rosser, Jim Copeland, Scotty Lawson, Brad Sweet, Greg Sebastian, Bart Shipley, Jason Adams, Lonnie Smith

Action: Vote:
Motion:  Danny Meadows

Second:  Greg Hoyt

To accept the Treasurer’s P&L Report.

Approved

7-0

Motion:  Jim Sewell

Second:  Alex Khoury

To amend the rule regarding pork loin as follows:

Pork Loin is to be a boneless or bone-in piece of meat that weighs at least 5 pounds at the time of meat inspection. After inspection by the GBA and trimming by the cook team, the pork loin is to be cooked as a single piece of meat until the time the cook team prepares the loin for the turn-in box.

Amendment:  Greg Hoyt

Seconded: Danny Meadows

To delete the words “bone-in” from the proposed rule.

Approved

5-2

Motion:  Rick Godfrey

Second:  Danny Meadows

To establish and maintain the Georgia Barbecue Hall of Fame

(Committee created to work on this goal: Danny Meadows, Greg Hoyt, Rick Godfrey, Alex Khoury)

Approved

7-0

Motion:  Jim Sewell

Second:  Lois Sebastian

To require teams to maintain the same team name throughout the contest year

Approved

6-0

Motion:  Rick Godfrey

Second:  Greg Hoyt

To calculate Category of the Year standings using placement points only (not participation points)

Approved

7-0

Motion:  Danny Meadows

Second:  Lois Sebastian

To award 5 participation points per contest entered (instead of 2 points per category entered)

Approved

6-1

Motion:  Greg Hoyt

Second:  Danny Meadows

To transfer responsibility for meat inspection to the contest organizer, with inspection required to be completed by 5:00 pm on the day before the cook

Failed

0-7

Motion:  Greg Hoyt

Second:  Danny Evans

To require contest organizers to add an additional hotel room night in their sanctioning package

Approved

7-0

Motion:  Jim Sewell

Second:  Alex Khoury

To adopt the proposed Cooking for Fun rules and sanctioning changes, excluding the “move up” requirement for the CFF Team of the Year

Approved

7-0

Motion:  Jim Sewell

Second:  Rick Godfrey

To set a minimum age for Pitmasters at 16 and require an adult, age 21 or older, to cosign the team’s application and be onsite for the duration of the contest if the Pitmaster is under 21.

Approved

7-0

Motion:  Greg Hoyt

Second:  Danny Evans

To require a team entered to cook 2 GBA contests on the same day to declare which contest will count towards its point total by no later than the earliest cook team meeting for those contests

Approved

7-0

Motion:  Jim Sewell

Second:  Greg Hoyt

To reconsider the earlier vote on the pork loin rule

Approved

6-0

Motion:  Jim Sewell

Second: Greg Hoyt

To return the words “bone-in” to the pork loin rule, as originally proposed.

The new rule, as adopted, is:

Pork Loin is to be a boneless or bone-in piece of meat that weighs at least 5 pounds at the time of meat inspection. After inspection by the GBA and trimming by the cook team, the pork loin is to be cooked as a single piece of meat until the time the cook team prepares the loin for the turn-in box.

 

Approved

6-1

Motion:  Rick Godfrey

Second:  Alex Khoury

To use the proposed web-based membership software to manage the GBA’s membership roster

Approved

7-0

Motion:  Rick Godfrey

Second:  Danny Meadows

To go into executive session

Approved

7-0

Motion:  Greg  Hoyt

Second:  Alex Khoury

To close executive session

Approved

7-0

Meeting adjourned

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