jgh1204
Babbling Farker
- Joined
- Dec 26, 2004
- Messages
- 2,735
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- Age
- 61
www.smokinontherio.com
Sanctioned by IBCA http://www.ibcabbq.org/
One think interesting in the rules is that there are no garnish allowed, just meat goes in the turn in box.
This comp has 5 categories, I think I do brisket pretty well, chicken too and OK on spareribs(taste is fine, just difficult to get the tenderness right). I will not do the fajitas or beans unless I get more help and that person takes charge of those.
Should I just stick with brisket and chicken or is it better to go for all three? How many pieces of meat should I do, I have a bandera, so I am somewhat limited on space. I am thinking about 2 briskets(CAB), 4 slabs of spares and 4 chicken halves(halves are specified in the rules). I have access to a second pit, which I think I will use for chicken and the fajiats(if we do those).
If I do the spares, should I trim the brisket end of the ribs to make them as thin/small as possible so it cooks more even?
Another interesting thing in the rules, no sauce added after cooking. I wonder if dipping in drippings counts as adding sauce?
Rules excerpt "...All garnishes and condiments are prohibited, as they do not reflect true quality of the cooked meats. Meats may be cooked with sauces, but once the cooking is complete, sauces cannot be added before the meat is placed in the judging. tray."
Sorry this is kind of rambling.
Sanctioned by IBCA http://www.ibcabbq.org/
One think interesting in the rules is that there are no garnish allowed, just meat goes in the turn in box.
This comp has 5 categories, I think I do brisket pretty well, chicken too and OK on spareribs(taste is fine, just difficult to get the tenderness right). I will not do the fajitas or beans unless I get more help and that person takes charge of those.
Should I just stick with brisket and chicken or is it better to go for all three? How many pieces of meat should I do, I have a bandera, so I am somewhat limited on space. I am thinking about 2 briskets(CAB), 4 slabs of spares and 4 chicken halves(halves are specified in the rules). I have access to a second pit, which I think I will use for chicken and the fajiats(if we do those).
If I do the spares, should I trim the brisket end of the ribs to make them as thin/small as possible so it cooks more even?
Another interesting thing in the rules, no sauce added after cooking. I wonder if dipping in drippings counts as adding sauce?
Rules excerpt "...All garnishes and condiments are prohibited, as they do not reflect true quality of the cooked meats. Meats may be cooked with sauces, but once the cooking is complete, sauces cannot be added before the meat is placed in the judging. tray."
Sorry this is kind of rambling.
