IBCA help!

porkingINpublic · 08-08-2012, 09:54 PM

Ok I've done kcbs and mbn but I just registered for a IBCA..

The main difference that I can see is chicken... Half chicken vs thighs
No garnish vs garnish...

What else can I expect to see different?

ThomEmery · 08-08-2012, 10:31 PM

The turn in times are longer
General public on the tables
Your entry will be judged along side the other top boxes
Provided you make the final table

Great way to spend a weekend ;0)

ATXBBQ · 08-08-2012, 10:44 PM

I've cooked a few and they don't like trimming meat after it's off the cooker (cutting the edges of brisket slices to fit the box) so make sure you halve your chicken and trim your brisket to fit the box before you cook it.

Funtimebbq · 08-08-2012, 10:56 PM

IBCA rules also limit the brisket to 7 slices only, no burnt ends. You need to turn in 7 ribs only, no more/no less.

Good luck,
Benny

gmholler · 08-09-2012, 07:24 AM

And the cooks meeting is usually MANDATORY. Go to it, listen, and introduce yourself to the head judge. Your questions can't be answered if you don't ask!

If you can find another IBCA contest before yours that you can get to, I'd suggest you go to it and judge before cooking in one - see just what gets turned in. Also, go to http://www.ibcabbq.org and read the rules - that ought to give you some ideas and maybe some specific questions!

Lynn H.

Candy Sue · 08-09-2012, 08:27 AM

Brisket slices as thick as a pencil. Ribs placed horizontal to the box hinge. Piece of foil (provided) for the bottom of the box. Make sure your food tastes good room temp. Overcook as compared to KCBS.

nukenight · 08-09-2012, 08:53 AM

The amount of product also increases as the contest gets beyond 50 teams. So instead of one half chicken, you might have to turn-in two halves. You might even have to go to 9 slices of brisket and 9 rib bones too. This will be covered in the cooks meeting.

Countryhb · 08-09-2012, 09:14 AM

Little trick/tip...the foil given for the box DOES NOT need to be arranged like garnish, nor does it need to line the entire bottom of the box. I fold it into a square and set it in the bottom of the box.

bruno994 · 08-09-2012, 09:49 AM

What event are you cooking? The IBCA is well run especially with folks like 'gmholler' running some events (and cooking others). I usually cook 1 brisket, 2-3 racks of ribs and 2 cut in half, less than 5# chickens (very important to keep the yardbirds under 5# to fit into the turn in boxes). Judges take meat samples with plastic knife and fork, so overcook the meat a bit. Ribs to fall off the bone and brisket as tender as you can get it while maintaining the slices. Good luck.

Carnivorous Endeavors BBQ · 08-09-2012, 10:08 AM

Lots of Good Advice given above. I'll reiterate some of those points and suggest that you get a few styrofoam trays and do a practice cook. You want your Brisket and Ribs overdone by KCBS standards. Once you complete each meat, place it in a box and let it sit at room temperature for 15-30 minutes then sample it using a plastic knife and fork. This is likely what preliminary table judges will taste. Close it back up and let it sit another 15-30 minutes, then sample it again with a plastic knife and fork, This is likely what final table judges will be tasting of your product. Make sure you can easily get samples of your ribs with the plastic utensils as a frustrated judge probably won't score well. This is just my opinion but since you are cooking for the general public, I wouldn't try to get too "fancy or overly complicated" with the flavor profiles and just stick to good and balanced backyard style food. As Lynn stated earlier, judging an IBCA competition before you compete in one would be a huge benefit to you. Especially since you usually get to sample the top 10 finishers turn-ins after awards are announced.

RangerJ · 08-09-2012, 01:12 PM

Rules are on the IBCA site. Pretty straight forward. Don't over think it, just cook the best product you can on that day and enjoy the 1.5 hours between turn ins and not having to garnish a box or trim thighs!

porkingINpublic · 08-09-2012, 07:50 PM

Quote:

Originally Posted by RangerJ

Rules are on the IBCA site. Pretty straight forward. Don't over think it, just cook the best product you can on that day and enjoy the 1.5 hours between turn ins and not having to garnish a box or trim thighs!

That was a big reason for joining this comp! Lol

Are the judges suppose to eat the ribs with a fork and knife?

ATXBBQ · 08-09-2012, 08:30 PM

Quote:

Originally Posted by porkingINpublic

That was a big reason for joining this comp! Lol

Are the judges suppose to eat the ribs with a fork and knife?

Yes fork and knife

Swamp Donkeyz BBQ · 08-09-2012, 08:39 PM

You'll like it. Like everyone says "keep it simple". Make sure your ribs don't get any of the glaze on the sides. They'll think you sauced them after the cook and disqualify your box.

ATXBBQ · 08-09-2012, 09:40 PM

Quote:

Originally Posted by Swamp Donkeyz BBQ

You'll like it. Like everyone says "keep it simple". Make sure your ribs don't get any of the glaze on the sides. They'll think you sauced them after the cook and disqualify your box.

I've seen some judging coordinators take a plastic knife and lay it on top of a rib during check in and if the knife is covered in sauce when it is picked up they turn you away. Sauce must be cooked on.

08-08-2012, 09:54 PM	#1
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar Downloads: 0 Uploads: 0	IBCA help! Ok I've done kcbs and mbn but I just registered for a IBCA.. The main difference that I can see is chicken... Half chicken vs thighs No garnish vs garnish... What else can I expect to see different? __________________ Jacks Old South single door unit Traeger Junior Old Country (Bandera Clone) UDS BLACK Thermapen "Do not eat the meat raw or cooked in water, but roast it over the fire" Exodus 12:9

08-08-2012, 10:31 PM	#2
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	The turn in times are longer General public on the tables Your entry will be judged along side the other top boxes Provided you make the final table Great way to spend a weekend ;0) __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

08-09-2012, 09:14 AM	#8
Countryhb is One Chatty Farker Join Date: 06-11-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	Little trick/tip...the foil given for the box DOES NOT need to be arranged like garnish, nor does it need to line the entire bottom of the box. I fold it into a square and set it in the bottom of the box. __________________ Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool!

08-09-2012, 09:49 AM	#9
bruno994 On the road to being a farker Join Date: 06-14-12 Location: Buna, Texas Downloads: 0 Uploads: 0	What event are you cooking? The IBCA is well run especially with folks like 'gmholler' running some events (and cooking others). I usually cook 1 brisket, 2-3 racks of ribs and 2 cut in half, less than 5# chickens (very important to keep the yardbirds under 5# to fit into the turn in boxes). Judges take meat samples with plastic knife and fork, so overcook the meat a bit. Ribs to fall off the bone and brisket as tender as you can get it while maintaining the slices. Good luck. __________________ Hale of a Good BBQ...Just say NO to bad BBQ...Pitmaster Apprentice...Custom built RF trailer pit...

08-09-2012, 10:08 AM	#10
Carnivorous Endeavors BBQ Full Fledged Farker Join Date: 10-13-10 Location: Carencro, Louisiana Downloads: 1 Uploads: 0	Lots of Good Advice given above. I'll reiterate some of those points and suggest that you get a few styrofoam trays and do a practice cook. You want your Brisket and Ribs overdone by KCBS standards. Once you complete each meat, place it in a box and let it sit at room temperature for 15-30 minutes then sample it using a plastic knife and fork. This is likely what preliminary table judges will taste. Close it back up and let it sit another 15-30 minutes, then sample it again with a plastic knife and fork, This is likely what final table judges will be tasting of your product. Make sure you can easily get samples of your ribs with the plastic utensils as a frustrated judge probably won't score well. This is just my opinion but since you are cooking for the general public, I wouldn't try to get too "fancy or overly complicated" with the flavor profiles and just stick to good and balanced backyard style food. As Lynn stated earlier, judging an IBCA competition before you compete in one would be a huge benefit to you. Especially since you usually get to sample the top 10 finishers turn-ins after awards are announced. __________________ 2 - 22.5" WSM , Weber 22.5 Performer and a very tolerant, very Beautiful Wife!! Black & Blue Thermapens!! KCBS CBJ & TC #55078 IBCA #2570

08-08-2012, 10:44 PM	#3
ATXBBQ Got Wood. Join Date: 03-29-11 Location: Austin, TX Downloads: 0 Uploads: 0	I've cooked a few and they don't like trimming meat after it's off the cooker (cutting the edges of brisket slices to fit the box) so make sure you halve your chicken and trim your brisket to fit the box before you cook it.

08-08-2012, 10:56 PM	#4
Funtimebbq Full Fledged Farker Join Date: 11-19-09 Location: Whittier, CA Downloads: 0 Uploads: 0	IBCA rules also limit the brisket to 7 slices only, no burnt ends. You need to turn in 7 ribs only, no more/no less. Good luck, Benny

08-09-2012, 07:24 AM	#5
gmholler On the road to being a farker Join Date: 04-15-09 Location: Lafayette, LA Downloads: 0 Uploads: 0	And the cooks meeting is usually MANDATORY. Go to it, listen, and introduce yourself to the head judge. Your questions can't be answered if you don't ask! If you can find another IBCA contest before yours that you can get to, I'd suggest you go to it and judge before cooking in one - see just what gets turned in. Also, go to http://www.ibcabbq.org and read the rules - that ought to give you some ideas and maybe some specific questions! Lynn H.

08-09-2012, 08:27 AM	#6
Candy Sue Full Fledged Farker Join Date: 09-03-09 Location: Pine Bluff, AR Downloads: 0 Uploads: 0	Brisket slices as thick as a pencil. Ribs placed horizontal to the box hinge. Piece of foil (provided) for the bottom of the box. Make sure your food tastes good room temp. Overcook as compared to KCBS.

08-09-2012, 08:53 AM	#7
nukenight Knows what a fatty is. Join Date: 07-16-10 Location: Lafayette, LA Downloads: 0 Uploads: 0	The amount of product also increases as the contest gets beyond 50 teams. So instead of one half chicken, you might have to turn-in two halves. You might even have to go to 9 slices of brisket and 9 rib bones too. This will be covered in the cooks meeting.

08-09-2012, 01:12 PM	#11
RangerJ is one Smokin' Farker Join Date: 11-04-08 Location: Houston, Texas Downloads: 0 Uploads: 0	Rules are on the IBCA site. Pretty straight forward. Don't over think it, just cook the best product you can on that day and enjoy the 1.5 hours between turn ins and not having to garnish a box or trim thighs! __________________ www.pappacharliesbbq.com Cooking on a Baby J by Jambo Are You Ready to Throwdown?

08-09-2012, 08:39 PM	#14
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	You'll like it. Like everyone says "keep it simple". Make sure your ribs don't get any of the glaze on the sides. They'll think you sauced them after the cook and disqualify your box.