IBCA Chicken question

Bigmista · 02-23-2011, 04:20 PM

I just finished watching a video where Jacques Pepin deboned a whole chicken. I was wondering if you could turn in a deboned chicken in an IBCA contest.

According to the website:
Brisket: seven (7) full slices approximately 1/4” to 3/8” thick
Pork Spare Ribs: seven (7) individual cut ribs (bone-in)
Chicken 1/2 fully jointed chicken (to include a breast, wing, thigh, and drumstick, with skin on. (NO Cornish Game Hens)
Pork Pulled, sliced, or chopped ( All trays will be turned in the same, either pulled, sliced, or chopped as directed by Promoter/Head Judge)

The rule says, "fully jointed" but it doesn't say "bone-in" like the ribs.

Could I turn in a deboned half chicken? Not doing IBCA anytime soon but I was curious.

big brother smoke · 02-23-2011, 04:23 PM

Go ahead, just let me know what contest you are in, so I know who I am whipping that day

ZILLA · 02-23-2011, 04:37 PM

No, that would get you DQed.

chromesporty · 02-23-2011, 04:43 PM

Ya gotta have bones to be "fully jointed". My 2 cents.

chromesporty · 02-23-2011, 04:45 PM

What about 2 deboned halves cut into thirds for KCBS? Think it would fit in the box?

leanza · 02-23-2011, 05:55 PM

I agree, fully jointed, is fully jointed.

Carnivorous Endeavors BBQ · 02-23-2011, 08:04 PM

Yes. Fully Jointed is fully jointed....well...unless you are removing the the backbone...then apparently it is still fully jointed. IBCA rep said you can remove the backbone so a 1/2 chicken can fit in the turn in box. I asked if you could remove the Breast (keel) bone and was told by IBCA you can't remove it. However, i have been corrected by many IBCA cookers on forums who tell me I am wrong and that you can remove the breast (keel) bone, that they do, and that there is no DQ for doing so. I guess if something is allowed by the head judge, it is legal that day. It's like a BBQ version of "don't ask a question that you really don't want to know the answer to".

I am sorry if this offends anyone but I would just like equal treatment for all contestants who spend so much time, effort and money for the love of cooking in a competition.

thillin · 02-23-2011, 09:59 PM

Quote:

Originally Posted by Carnivorous Endeavors BBQ

Yes. Fully Jointed is fully jointed....well...unless you are removing the the backbone...then apparently it is still fully jointed. IBCA rep said you can remove the backbone so a 1/2 chicken can fit in the turn in box. I asked if you could remove the Breast (keel) bone and was told by IBCA you can't remove it. However, i have been corrected by many IBCA cookers on forums who tell me I am wrong and that you can remove the breast (keel) bone, that they do, and that there is no DQ for doing so. I guess if something is allowed by the head judge, it is legal that day. It's like a BBQ version of "don't ask a question that you really don't want to know the answer to".

I am sorry if this offends anyone but I would just like equal treatment for all contestants who spend so much time, effort and money for the love of cooking in a competition.

That's not how I read the response. Lynn said you should try to split it down the middle. (She didn't say you couldn't remove it.) What you posted did not say it was illegal.

What's not equal treatment? If you want to keep the keel, keep it. It's only half bone anyway.

Sylvie · 02-23-2011, 10:03 PM

See the link to that thread:
http://www.bbq-brethren.com/forum/sh...t=ibca+chicken

Crash · 02-24-2011, 04:12 AM

I haven't read the IBCA rules in a few months. As I remember it, we started out cutting a chicken in half and cooking/smoking it.

We eventully cooked a half chicken by removing the backbone and then splitting it (maybe we split it and then removed the backbone).

Who the hell knows....wish I could remember.

ZILLA · 02-24-2011, 07:59 AM

The official rules are silent on this topic. Even though Lynn is in a leadership role she cannot make rules up on her own. I'm sure it will be officially clarified at the yearly meeting with the addition of a rule.

gmholler · 02-24-2011, 08:29 AM

And the reason for removing the bones would be?

Would the chicken, without bones, be arranged to look the same when turned in as a chicken half with bones? (i.e. it wouldn't look so different as to be considered "marked")

Lynn H.

Carnivorous Endeavors BBQ · 02-24-2011, 09:55 AM

Zilla,

You are correct in what you are saying that the rules do not specifically state this either way. Since i've read forums with IBCA cookers stating it is both ok and not ok to remove the keel bone, I emailed IBCA and asked because i don't want to do anything that is against the rules or not accepted by IBCA standards. Lynn Shivers replied to say i could not remove it and that i should cut it as close to in half as possible. I don't think she intended to make a rule as much as providing an interpretation of a rule. If she can't make an interpretation of a rule, who would be able to answer this question? She did agree that it will likely be discussed in a future meeting.

Lynn H.,

I do not believe removing the keel bone will alter the appearance of the finished 1/2 chicken in any that it would be considered marked. The only difference i see is that you won't hit a 1/2 piece of bone/cartilage when sampling the edge of the breast meat. I personally think it should be allowed as it really isn't comparable to removing the rib cage, leg bone, wing bones...etc.

gmholler · 02-24-2011, 01:52 PM

Quote:

Originally Posted by Carnivorous Endeavors BBQ

I do not believe removing the keel bone will alter the appearance of the finished 1/2 chicken in any that it would be considered marked. The only difference i see is that you won't hit a 1/2 piece of bone/cartilage when sampling the edge of the breast meat. I personally think it should be allowed as it really isn't comparable to removing the rib cage, leg bone, wing bones...etc.

Clint,
I'm sorry, I don't follow. What are the pros and cons of removing the bones? Does removing JUST the keel bone change anything about the chicken significantly? And the original post mentioned "deboning", which I'm taking to mean removing ALL the bones, not just one - my question is whether or not the chicken would then be shaped so as not be a marked tray. I mean, isn't that what we're talking about?

Lynn H.

Scottie · 02-24-2011, 01:59 PM

Too much sun melting your brain? I know I'd get sick of 85º and breezy every day... And No mosquitoes...

Quote:

Originally Posted by Crash

I haven't read the IBCA rules in a few months. As I remember it, we started out cutting a chicken in half and cooking/smoking it.

We eventully cooked a half chicken by removing the backbone and then splitting it (maybe we split it and then removed the backbone).

Who the hell knows....wish I could remember.

02-23-2011, 04:20 PM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	IBCA Chicken question I just finished watching a video where Jacques Pepin deboned a whole chicken. I was wondering if you could turn in a deboned chicken in an IBCA contest. According to the website: Brisket: seven (7) full slices approximately 1/4” to 3/8” thick Pork Spare Ribs: seven (7) individual cut ribs (bone-in) Chicken 1/2 fully jointed chicken (to include a breast, wing, thigh, and drumstick, with skin on. (NO Cornish Game Hens) Pork Pulled, sliced, or chopped ( All trays will be turned in the same, either pulled, sliced, or chopped as directed by Promoter/Head Judge) The rule says, "fully jointed" but it doesn't say "bone-in" like the ribs. Could I turn in a deboned half chicken? Not doing IBCA anytime soon but I was curious. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

02-23-2011, 04:23 PM	#2
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Go ahead, just let me know what contest you are in, so I know who I am whipping that day __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

02-23-2011, 04:43 PM	#4
chromesporty is one Smokin' Farker Join Date: 10-21-03 Location: Rockwall, TX	Ya gotta have bones to be "fully jointed". My 2 cents. __________________ Shiner Bock is the grease that helps us slide thru life. New R&O smoker - Flaco Battle tested WSM - R2D2

02-23-2011, 04:45 PM	#5
chromesporty is one Smokin' Farker Join Date: 10-21-03 Location: Rockwall, TX	What about 2 deboned halves cut into thirds for KCBS? Think it would fit in the box? __________________ Shiner Bock is the grease that helps us slide thru life. New R&O smoker - Flaco Battle tested WSM - R2D2

02-23-2011, 05:55 PM	#6
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California	I agree, fully jointed, is fully jointed. __________________ Tom

02-23-2011, 04:37 PM	#3
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	No, that would get you DQed.

02-23-2011, 08:04 PM	#7
Carnivorous Endeavors BBQ Full Fledged Farker Join Date: 10-13-10 Location: Carencro, Louisiana	Yes. Fully Jointed is fully jointed....well...unless you are removing the the backbone...then apparently it is still fully jointed. IBCA rep said you can remove the backbone so a 1/2 chicken can fit in the turn in box. I asked if you could remove the Breast (keel) bone and was told by IBCA you can't remove it. However, i have been corrected by many IBCA cookers on forums who tell me I am wrong and that you can remove the breast (keel) bone, that they do, and that there is no DQ for doing so. I guess if something is allowed by the head judge, it is legal that day. It's like a BBQ version of "don't ask a question that you really don't want to know the answer to". I am sorry if this offends anyone but I would just like equal treatment for all contestants who spend so much time, effort and money for the love of cooking in a competition. __________________ 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

02-23-2011, 10:03 PM	#9
Sylvie Full Fledged Farker Join Date: 06-06-06 Location: Ramona, California	See the link to that thread: http://www.bbq-brethren.com/forum/sh...t=ibca+chicken __________________ "Lady of Q" Former member of "Four Q BBQ Team" Soul Fusion Kitchen BWS Party G2 Two 18.5 inch WSMs, One 22.5 inch WSMs, one 22.5 inch Blue One Touch Gold Kettle Hot Pink Thermapen 20 ft custom BBQ trailer

02-24-2011, 04:12 AM	#10
Crash is One Chatty Farker Join Date: 10-29-08 Location: Kailua, HI (Oahu)	I haven't read the IBCA rules in a few months. As I remember it, we started out cutting a chicken in half and cooking/smoking it. We eventully cooked a half chicken by removing the backbone and then splitting it (maybe we split it and then removed the backbone). Who the hell knows....wish I could remember. __________________ Crash - HIBarbeque.com

02-24-2011, 07:59 AM	#11
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	The official rules are silent on this topic. Even though Lynn is in a leadership role she cannot make rules up on her own. I'm sure it will be officially clarified at the yearly meeting with the addition of a rule.

02-24-2011, 08:29 AM	#12
gmholler Full Fledged Farker Join Date: 04-15-09 Location: Lafayette, LA	And the reason for removing the bones would be? Would the chicken, without bones, be arranged to look the same when turned in as a chicken half with bones? (i.e. it wouldn't look so different as to be considered "marked") Lynn H.

02-24-2011, 09:55 AM	#13
Carnivorous Endeavors BBQ Full Fledged Farker Join Date: 10-13-10 Location: Carencro, Louisiana	Zilla, You are correct in what you are saying that the rules do not specifically state this either way. Since i've read forums with IBCA cookers stating it is both ok and not ok to remove the keel bone, I emailed IBCA and asked because i don't want to do anything that is against the rules or not accepted by IBCA standards. Lynn Shivers replied to say i could not remove it and that i should cut it as close to in half as possible. I don't think she intended to make a rule as much as providing an interpretation of a rule. If she can't make an interpretation of a rule, who would be able to answer this question? She did agree that it will likely be discussed in a future meeting. Lynn H., I do not believe removing the keel bone will alter the appearance of the finished 1/2 chicken in any that it would be considered marked. The only difference i see is that you won't hit a 1/2 piece of bone/cartilage when sampling the edge of the breast meat. I personally think it should be allowed as it really isn't comparable to removing the rib cage, leg bone, wing bones...etc. __________________ 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

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
IBCA Chicken Question	Alan in Ga	Competition BBQ	5	09-23-2011 08:27 AM
IBCA Chicken Question?	Jason TQ	Competition BBQ	15	09-12-2011 04:35 PM
Another IBCA chicken question.	Mike in Corpus	Competition BBQ	19	02-20-2011 05:26 PM
IBCA Chicken Help	Keller Steeler	Q-talk	10	03-16-2008 12:06 PM
IBCA chicken	G$	Competition BBQ	14	10-26-2007 09:19 AM