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ElJefe
01-27-2013, 06:47 PM
I saw some back and forth from a while back and wanted some clarification. In a fully jointed half chicken, backbone in or out? Cartilage between the breast in or out? Please give a simple yes or no answer because if they need to be left on the chicken at turn in, that explains a lot.

Thanks!

RangerJ
01-27-2013, 07:00 PM
I saw some back and forth from a while back and wanted some clarification. In a fully jointed half chicken, backbone in or out? Cartilage between the breast in or out? Please give a simple yes or no answer because if they need to be left on the chicken at turn in, that explains a lot.

Thanks!

IMHO.. in quite possibly the most KCBS centric forum on the interweb not sure why this is posted here. It's like posting a thread from a Go Texan cook off.

However, let me help if I can. The IBCA rules are pretty simple with regard to the world famous Barn Yard Pimp:

1/2 fully jointed chicken (to include a breast, wing with tip, thigh,
and drumstick, with skin on.)

no backbone mentioned, no breast cartilage mentioned. YMMV.