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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-25-2007, 04:33 PM   #16
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Originally Posted by ZILLA View Post
IBCA, Lone Star, and Texas Gulf Coast all have that rule.
Thanks, very interesting. When I looked at the IBCA rules, I did not see (or interpret maybe) this.
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Unread 10-29-2007, 02:09 PM   #17
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It's quite a nasty surprize for those not intimate with the rules.


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)
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Unread 10-29-2007, 05:26 PM   #18
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Originally Posted by ZILLA View Post
It's quite a nasty surprize for those not intimate with the rules.


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)
Hmmm, still don't interprest it that way though. It is "full" if you trim prior to cooking, but not "full" if you trim it after. Glad you pointed this out.
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Unread 10-29-2007, 05:50 PM   #19
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Originally Posted by G$ View Post
Hmmm, still don't interprest it that way though. It is "full" if you trim prior to cooking, but not "full" if you trim it after. Glad you pointed this out.

They got lots of funny rules. You also have to put your ribs in the box laying in the correct direction
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Unread 10-29-2007, 07:45 PM   #20
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They got lots of funny rules. You also have to put your ribs in the box laying in the correct direction
This IBCA stuff sounds too hard. Maybe I'll just eat the stuff instead of turning it in.
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Unread 10-30-2007, 07:24 PM   #21
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This IBCA stuff sounds too hard. Maybe I'll just eat the stuff instead of turning it in.
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