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Southern Krunk BBQ Societ 12-14-2012 05:20 PM

contest announcement Southern Krunk BBQ Festivis Hot Springs, AR
Hope some of the Bretheren can join us for the Southern Krunk BBQ Festivis at the Historic Downtown Farmer's Market in Hot Springs, AR on Jan 26, 2013. IBCA certified State Championship, qualifier for the Royal and the Jack! Is ya' krunk enough! :thumb:

gettinbasted 12-14-2012 07:24 PM

I wouldn't mind doing this one. What are the major differences between IBCA and KCBS?

Hawg Father of Seoul 12-14-2012 07:30 PM

Is this indoors? Cause it is kinda cold then.

9Q1 12-14-2012 08:23 PM

Yep...goona be cold but at least the horses will be running that weekend. And yes, we'll be outside, but looks to be at a nice site and close to the Arlington Hotel. We're signed up and ready to start off 2013 on a fun note.

4uweque 12-14-2012 09:26 PM

I have to work that weekend or we might give it a try, I love Hot Springs.

Southern Krunk BBQ Societ 12-15-2012 05:31 PM

IBCA turn in's are a 1/2 chicken fully jointed, brisket is the flat only, pork must be pulled, and ribs must be spare's. Turn in's are over foil. There is an hour between turn in's. Judges use a plastic knife and fork, so pay attention to tenderness (i.e. most ribs considered great for kcbs are likely a little underdone for kcbs.) Some spaces have partial coverage. Average temp is a little chilly, but it is Arkansas, so who knows! Hope that helps.

porkingINpublic 12-16-2012 12:56 PM

Man I would be all over this but it's the last weekend of duck season....:sad:

cowboyupbbq 12-17-2012 11:59 AM

I am unfamiliar with ICBA, so forgive the dumb question, but what exactly does "jointed" mean? Joints in tact, or cuts made at the joints to make it easy to separate?

"1/2 chicken fully jointed"



Southern Krunk BBQ Societ 12-17-2012 07:25 PM

Jointed means you half to turn in the 1/2 chicken in one piece, not cut up. You can cook it whole then cut it in half or cut it in half then cook it. Turn in a whole 1/2 chicken kinda like that idiot did on pitmasters last year!

porkingINpublic 12-17-2012 08:15 PM

Yea I remember that guy... Wasn't he from Kansas?

Southern Krunk BBQ Societ 12-18-2012 04:48 PM


Originally Posted by porkingINpublic (Post 2299833)
Yea I remember that guy... Wasn't he from Kansas?

Sounds bout right to me....maybe R Kansas :)

Candy Sue 12-19-2012 10:27 AM

Do I have to bring a cooked brisket?

Just put it on my calendar! Krunk it UP!

Southern Krunk BBQ Societ 12-19-2012 03:14 PM

Candy, you can turn in a raw one and that will be just fine with us! Looking forward to seeing you.

nukenight 12-19-2012 08:23 PM

What's the temperature like in those parts in late January?

Southern Krunk BBQ Societ 12-19-2012 09:53 PM


Originally Posted by nukenight (Post 2301800)
What's the temperature like in those parts in late January?

It can really vary. Likely in the 30's at night, 50's during the day on average, has been a little warmer so far this year. We get maybe one good snow every 5 years, ice about every 6. We will give refunds to teams that can't make it on account of weather if that helps....

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