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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 08-08-2012, 09:54 PM   #1
porkingINpublic
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Default 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?
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Unread 08-08-2012, 10:31 PM   #2
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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)
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Unread 08-08-2012, 10:44 PM   #3
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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.
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Unread 08-08-2012, 10:56 PM   #4
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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
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Unread 08-09-2012, 07:24 AM   #5
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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.
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Unread 08-09-2012, 08:27 AM   #6
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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.
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Unread 08-09-2012, 08:53 AM   #7
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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.
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Unread 08-09-2012, 09:14 AM   #8
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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.
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Unread 08-09-2012, 09:49 AM   #9
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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.
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Unread 08-09-2012, 10:08 AM   #10
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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.
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Unread 08-09-2012, 01:12 PM   #11
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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!
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Unread 08-09-2012, 07:50 PM   #12
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Quote:
Originally Posted by RangerJ View Post
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?
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Unread 08-09-2012, 08:30 PM   #13
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Quote:
Originally Posted by porkingINpublic View Post
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
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Unread 08-09-2012, 08:39 PM   #14
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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.
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Unread 08-09-2012, 09:40 PM   #15
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Quote:
Originally Posted by Swamp Donkeyz BBQ View Post
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.
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