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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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Unread 02-17-2011, 11:59 AM   #1
MoKanMeathead
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Default Question for IBCA cookers

In IBCA you have to turn in 1/2 of a "fully jointed" chicken. What is a fully jointed chicken? Can I remove the breastbone, ribs, and back bone from the chicken? It would be a 1/2 chicken with the leg, thigh, and wing bones but the breast meat would be basicallt boneless.

Not that I am planning on cooking ant IBCA contests...just wondering.
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Unread 02-17-2011, 12:17 PM   #2
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Quote:
Originally Posted by MoKanMeathead View Post
In IBCA you have to turn in 1/2 of a "fully jointed" chicken. What is a fully jointed chicken? Can I remove the breastbone, ribs, and back bone from the chicken? It would be a 1/2 chicken with the leg, thigh, and wing bones but the breast meat would be basicallt boneless.

Not that I am planning on cooking ant IBCA contests...just wondering.
The backbone you'll often have to remove to get the box to close.

As far as removing the breastbone and ribs, I've personally never seen that done and I don't think it's a good idea, but I don't know how you'd do it so that the chicken wouldn't look really different from others and be considered a marked tray. A "fully jointed" chicken is just that - "one half (1/2) fully jointed domestic chicken that includes a breast, wing, thigh, and drumstick".

Lynn H.
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Unread 02-17-2011, 12:50 PM   #3
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Lynn H. is 100% correct. Only the backbone may be removed to assist in closing the box. The passage below is from IBCA:

Yes removing the backbone is okay - but you should cut the keel bone as close to half as you can - The main reason that it is legal to remove the backbone to help in making the chicken half to lay down into the turn-in trays for those that think that the bigger chicken then cook the more that the judges will eat - which is not the situation at all - they are allow 1 bite - either white or dark meat but not both. --

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Unread 02-17-2011, 01:04 PM   #4
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Wayne-Remove only the backbone then trim the ribs flush. Cut the breastbone in half.
Done down with trimming. Wasn't that easy?
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Unread 02-17-2011, 04:49 PM   #5
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I always remove the backbone.
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Unread 02-17-2011, 07:20 PM   #6
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Quote:
Originally Posted by MoKanMeathead View Post
In IBCA you have to turn in 1/2 of a "fully jointed" chicken. What is a fully jointed chicken? Can I remove the breastbone, ribs, and back bone from the chicken? It would be a 1/2 chicken with the leg, thigh, and wing bones but the breast meat would be basicallt boneless.

Not that I am planning on cooking ant IBCA contests...just wondering.
That's the way I've turned mine in and it was a qualified entry. I could add that it was a 6lb chicken and barely fit in the oversized box even after doing all that work. The head judge said "I've never in my life seen a bird that big", I replied "I thought everything was bigger in Texas", apparently not the fowl.
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Unread 02-17-2011, 08:53 PM   #7
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There is a very slick technique for removing that Sternum bone in the breast. When done properly it allows for a very clean cut down the center between the two breast halves. If the backbone is cut out correctly the two halves can be trimmed very nicely. Chickens that have a starting weight between 5lbs and 5.25lbs (with an empty cavity) fit perfectly in the container either when turning in one half in a 9x9 or both halves in the large container. This weight bird also cooks out very well grilling or smoking. As long as the chicken half has the leg, thigh, breast and wing attached and is not deboned in anyway you will be fine.
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Unread 02-18-2011, 07:14 AM   #8
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Zilla,

per IBCA executive director Lynn Shivers, you cannot remove anything other than the Backbone. You can't legally remove the breast bone or any other bone.
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Unread 02-18-2011, 07:38 AM   #9
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Quote:
Originally Posted by Carnivorous Endeavors BBQ View Post

per IBCA executive director Lynn Shivers, you cannot remove anything other than the Backbone. You can't legally remove the breast bone or any other bone.
Interesting note, considering judges are recruited from the general populace as long as they leave their adult beverage outside the judging area.
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Unread 02-18-2011, 07:53 AM   #10
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Quote:
Originally Posted by Carnivorous Endeavors BBQ View Post
Zilla,

per IBCA executive director Lynn Shivers, you cannot remove anything other than the Backbone. You can't legally remove the breast bone or any other bone.
Chicken — one half (1/2) fully jointed domestic chicken that includes a breast, wing, thigh, and drumstick. (NO Cornish Game Hens)
As Zill has stated before you can do his method.

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Interesting note, considering judges are recruited from the general populace as long as they leave their adult beverage outside the judging area.
What does that haft to do with the question?
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Unread 02-18-2011, 08:08 AM   #11
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Can somebody tell me how you can cut a breastbone down the middle? I know that some cooks cut the chicken where only one half has the breastbone, but they cook both halves. If the half with out the breastbone comes out better they turn that in. I've never seen a DQ for this. Since the breastbone is not a joint (like the backbone) I think it should be removable. I can't find any written rule that you can't remove the breastbone or where you can remove the backbone. Of course this is just my opinion. As always I could be and probably am wrong. Lynn S is the boss and I will do what she says, but I think maybe this is a rule that should be discussed at the next IBCA meeting.
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Unread 02-18-2011, 08:17 AM   #12
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Can somebody tell me how you can cut a breastbone down the middle?
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Unread 02-18-2011, 08:57 AM   #13
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We've cooked our share of IBCA contests, and I've never seen a DQ for removed breastbone either, including contests at which Lynn herself was the head judge.
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Unread 02-18-2011, 09:57 AM   #14
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I also remove the breastbone on every chicken half I turn in. I was consistantly top 5-10 last year.

This is the technique I use, then seperate the halves. LINK
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Unread 02-18-2011, 10:28 AM   #15
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I think the problem is the lingo being used. I believe Lynn is trying to say that you can't debone the breast to have a boneless breast meat. Taking out the cartlidge that holds the two breasts together can be removed (and is suggested). Once you remove that cartlidge, a sharp knife or kitchen scissors is all you need to split the breasts up.
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