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Gig'em99 02-05-2013 12:40 PM

IBCA Judging Criteria
 
So, I'll be competing in my 1st IBCA event soon, and I'm curious, are there any certified judges out there who can tell me or show me what it is that would separate a brisket that earns an 8 on appearance versus one thy gets a 10???

I found images of what judges are looking for when I started doing LSBS comps a while back. Anything like that available for IBCS?

RangerJ 02-05-2013 02:07 PM

Quote:

Originally Posted by Gig'em99 (Post 2355790)
So, I'll be competing in my 1st IBCA event soon, and I'm curious, are there any certified judges out there who can tell me or show me what it is that would separate a brisket that earns an 8 on appearance versus one thy gets a 10???

I found images of what judges are looking for when I started doing LSBS comps a while back. Anything like that available for IBCS?

You only have one option. 7 slices, parallel to the hinge of the turn in box. There is no seperate category for apperance in IBCA.

Hawg Father of Seoul 02-05-2013 02:13 PM

I'll tell you what I saw turned in. The boxes were no where near full and the slices looked pretty thin to me.

Carnivorous Endeavors BBQ 02-05-2013 02:29 PM

What competition will you be doing?

IBCA does not certify judges. They use anyone off the street who is interested in judging and with that being said, RangerJ nailed it. 50 or Less teams will usually require 7 slices, generally about the width of a #2 pencil here in Louisiana IBCA comps. They will be parallel to the hinge of the box and the ends cannot be cutoff after cooking. If the slices are too long they have to be wrapped around the sides but still parallel to the hinge of the box. If more than 50 teams the head judges will normally increase the number of brisket slices, number of ribs and require two fully jointed 1/2 chickens.

Do a search for "Pictures of IBCA Brisket Turn In Boxes" and you will surely find some good examples.

You can find the IBCA rules here:
http://www.ibcabbq.org/rules.html

bruno994 02-05-2013 03:32 PM

Make it tender and give it some punch...the judges will be getting their samples with those flimsy plastic forks and knives.

RangerJ 02-05-2013 04:12 PM

Quote:

Originally Posted by Hawg Father of Seoul (Post 2355883)
I'll tell you what I saw turned in. The boxes were no where near full and the slices looked pretty thin to me.

Hard to fill up a box with 7 slices, so you just cascade them out the best you can.

As for thin, well, there is a criteria and I've been sent back more than once because the #2 pencil being used was smaller than my slice.

Not sure where this was or if it hit or not and this could have been Texas Gulf Coast which requires 9 slices. OR I was drinking and just added too many.

http://i591.photobucket.com/albums/s...nieBrisket.jpg

Hawg Father of Seoul 02-05-2013 04:26 PM

So.. you are agreeing with me, but don't want to. Lol it's okay to agree.

RangerJ 02-05-2013 05:02 PM

Quote:

Originally Posted by Hawg Father of Seoul (Post 2356033)
So.. you are agreeing with me, but don't want to. Lol it's okay to agree.

Huh? Weird you came up with that. I did not realize that the OT was about agreeing with what you said or not.

Hawg Father of Seoul 02-05-2013 07:11 PM

Quote:

Originally Posted by RangerJ (Post 2356085)
Huh? Weird you came up with that. I did not realize that the OT was about agreeing with what you said or not.

I was just teasing brother. Some times the written word does not come across right.

The not filling up the box part was intending to point him in the right direction with his trimming. Your pic shows a very good example of what the finished product should look like + a couple slices.

Gig'em99 02-05-2013 08:18 PM

I appreciate the feedback.
So what are the judges judging on, if not taste, appearance and tenderness? Or is it simply those things, rated arbitrarily all combined in a 1-10 score?

I am a member, and I have the rules. The reason I ask, is because the rules don't really define how turn-ins are scored...

JS-TX 02-06-2013 12:15 AM

This a judging sheet for Tx Gulf Coast BBQ which is very similar to IBCA.

http://i826.photobucket.com/albums/z...1-28131349.jpg

ModelMaker 02-06-2013 07:20 AM

Wow, cook teams spend money to compete and be judged by people off the streets with that page of critera as training?
Dang.....
Ed

RangerJ 02-06-2013 07:37 AM

Quote:

Originally Posted by ModelMaker (Post 2356667)
Wow, cook teams spend money to compete and be judged by people off the streets with that page of critera as training?
Dang.....
Ed

100's of teams, if not more, every weekend. Many times with no power or water provided.

The alternative is to A. not compete, B. drive many hours in any cardinal direction to get to a KCBS event.

Which is why the whole, "I had to cart water at a Sam's event" stuff cracks me up.

But good Que is good Que and those that produce it do quite well. The 3 main organizations in my area, IBCA, Texas Gulf Coast and Lonstar BBQ do a good job and I'm just appreciative that someone is putting on events.

RangerJ 02-06-2013 07:39 AM

Quote:

Originally Posted by Gig'em99 (Post 2356384)
I appreciate the feedback.
So what are the judges judging on, if not taste, appearance and tenderness? Or is it simply those things, rated arbitrarily all combined in a 1-10 score?

I am a member, and I have the rules. The reason I ask, is because the rules don't really define how turn-ins are scored...

The sheet JS posted from Texas Gulf Coast pretty much sums it up and you guessed it correctly.

RangerJ 02-06-2013 07:41 AM

Quote:

Originally Posted by Hawg Father of Seoul (Post 2356263)
I was just teasing brother. Some times the written word does not come across right.

No worries at all. Thanks for the input.


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