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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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Old 07-19-2007, 02:58 PM   #1
tumpedover
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Default while on the turn in Box subject..........

I'd love to see some turn in boxes from an IBCA or one of the other Texas events. I'm in my first this weekend!!
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Old 07-19-2007, 03:12 PM   #2
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Here are our photos from Silent Valley last year. It was an IBCA contest and our boxes are in there.

http://flickr.com/photos/bbqjunkie/s...7594245111027/
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Old 07-19-2007, 03:26 PM   #3
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Tumpedover,
Those pics are spon on for IBCA. Dont put anything but the meat in the box with the foil sheet that they will provide. The foil sheet will be on the bottom and the meat on the top. Also, they will tell you how many slices to punt in each box. One last thing, when you turn in brisket for Ibca the wont a full slice. do not cut it in half. If it is to long you need to make it curve around the sides of the box

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Old 07-19-2007, 05:32 PM   #4
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Here you go not the best pictures I could find but you get the idea. you doing Odessa this weekend?
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Old 07-19-2007, 05:36 PM   #5
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I guess presentation doesnt mean much in this division?
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Old 07-19-2007, 05:59 PM   #6
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without greens it's hard to make it look good?

and IBCA will not allow any sauce after it pulled from the pit.

and the brisket does look like crap I did arange it before it went into the judging tent
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Old 07-19-2007, 06:07 PM   #7
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I suppose I could look this up somewhere, but what aspects are judged and what are the weights of the scores in an IBCA competition?
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Old 07-19-2007, 06:11 PM   #8
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THanks guys Wish me luck for this weekend!!
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Old 07-19-2007, 07:52 PM   #9
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Best of luck to ya John!!!! I like the idea of no garnish and no sauce/glazing at the end. Kinda let's your meat stand on it's own with no extra bells and whistle's.
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Old 07-19-2007, 08:06 PM   #10
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Quote:
Originally Posted by Bbq Bubba View Post
I guess presentation doesnt mean much in this division?
The meat is suppose to look good, not the greens.

If it looks good and appetizing, then that's all the presentation any division would need. Beats loosing points cause your lettuce wilted. But then again most of the country doesn't deal with IBCA.
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Old 07-19-2007, 08:29 PM   #11
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I suppose I could look this up somewhere, but what aspects are judged and what are the weights of the scores in an IBCA competition?
posted from the IBCA rules

JUDGING TRAY CONTENTS - IBCA requires that promoter and/or Head Judge advise all cooks of the exact quantities and cuts of meats that will be placed in the judging trays. This will normally be accomplished at the cook's meeting. The Head Judge or designated representative will inspect all trays at the time of turn-in in order to assure compliance with the turn-in criteria. All garnishes and condiments are prohibited, as they do not reflect true quality of the cooked meats. Meats may be cooked with sauces, but once the cooking is complete, sauces cannot be added before the meat is placed in the judging. tray.
Recommended amounts are as follows:
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 (to include wing, breast, leg, thigh)
*If an event has 60+ teams, it is recommended that two (2) 1/2 chickens be submitted for judging and that the brisket
and pork spare rib quantities will be adjusted according

JUDGES - IBCA recommends that a minimum of five (5) judges per table be utilized during initial judging. Subsequent levels of judging should utilize a minimum of seven (7) or a maximum of nine (9) judges per table. HEAD COOKS are prohibited to participate as judges.

12.JUDGING QUANTITY – Judges will assign a score from 1 to 10 for each tray sampled. A maximum of twenty (20) trays or containers should be assigned to each judging table. Judges should not be required to sample and judge in excess of this number during any event. It is recommended that a predetermined number of top results from each preliminary judging table be sent on to the subsequent levels of judging.
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Old 07-19-2007, 08:39 PM   #12
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Quote:
Originally Posted by Dustaway View Post
– Judges will assign a score from 1 to 10 for each tray sampled.
Thanks for the info. One score per tray makes it pretty straight forward.
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