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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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02-05-2013, 12:40 PM | #1 |
On the road to being a farker
Join Date: 12-10-12
Location: Richardson, TX
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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?
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Custom 30"X84" competition-style RF trailer smoker Pecos 20"X60" OS by Old Country BBQ Char Griller 5050 with side box [COLOR="DarkRed"][FONT="Arial Black"]Baby Arm BBQ[/FONT][/COLOR] |
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02-05-2013, 02:07 PM | #2 | |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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02-05-2013, 02:13 PM | #3 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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I'll tell you what I saw turned in. The boxes were no where near full and the slices looked pretty thin to me.
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02-05-2013, 02:29 PM | #4 |
Full Fledged Farker
Join Date: 10-13-10
Location: Carencro, Louisiana
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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
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2 - 22.5" WSM , Weber 22.5 Performer and a very tolerant, very Beautiful Wife!! [B]Black[/B] & [B][COLOR=Blue]Blue[/COLOR][/B] Thermapens!! KCBS CBJ & TC #55078 IBCA #2570 |
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02-05-2013, 03:32 PM | #5 |
Full Fledged Farker
Join Date: 06-14-12
Location: Buna, Texas
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Make it tender and give it some punch...the judges will be getting their samples with those flimsy plastic forks and knives.
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Hale of a Good BBQ Pitmaster...2013-14 IBCA Third Coast Cooker of the Year...... |
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02-05-2013, 04:12 PM | #6 | |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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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. |
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02-05-2013, 04:26 PM | #7 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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So.. you are agreeing with me, but don't want to. Lol it's okay to agree.
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02-05-2013, 05:02 PM | #8 |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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02-05-2013, 07:11 PM | #9 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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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. |
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02-05-2013, 08:18 PM | #10 |
On the road to being a farker
Join Date: 12-10-12
Location: Richardson, TX
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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...
__________________
Custom 30"X84" competition-style RF trailer smoker Pecos 20"X60" OS by Old Country BBQ Char Griller 5050 with side box [COLOR="DarkRed"][FONT="Arial Black"]Baby Arm BBQ[/FONT][/COLOR] |
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02-06-2013, 07:20 AM | #12 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Wow, cook teams spend money to compete and be judged by people off the streets with that page of critera as training?
Dang..... Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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02-06-2013, 07:37 AM | #13 | |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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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. |
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02-06-2013, 07:39 AM | #14 | |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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02-06-2013, 07:41 AM | #15 |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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