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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