IBCA Turn In Boxes Pics wanted

thillin · 09-05-2008, 08:08 PM

Looking for pics of turn in boxes for IBCA comps. Need something to compare to.

Thanks

ThomEmery · 09-05-2008, 09:36 PM

Mista has some
Not much you can do with a IBCA Box

Vince RnQ · 09-05-2008, 11:51 PM

Thom, you might know the answer to this: Why does the IBCA Head Judge open the box upon turn in? Isn't it the team's responsibility to turn in the proper food in the proper alignment and in the proper quantity? It seems rather "T-Ball" to me that the Head Judge checks and gives the team a chance to correct any mistakes. Is there a reason behind the action?

BIG 12 BBQ · 09-05-2008, 11:57 PM

My opinion is that the head judge is opening the box to make sure it is a legal presentation. He may be checking to make sure there is no garnish or sauce puddling, maybe the thickness of the slices of brisket. IDK but maybe.

Vince RnQ · 09-06-2008, 01:06 AM

I understand that they check the boxes, advise the cook of any errors and give them a chance to fix them, time permitting. My question is why? If a cook can't get his turn in done correctly then it is his/her own fault. Why give them a chance to get it right if they screw it up? Like I said, it just seems very "T-Ball" to me. I just wonder if there is some logic behind the practice that I'm not aware of.

Bigmista · 09-06-2008, 02:19 AM

Ask and you shall receive...

Hope those help!

ThomEmery · 09-06-2008, 09:56 AM

Quote:

Originally Posted by VisionQuest220

I understand that they check the boxes, advise the cook of any errors and give them a chance to fix them, time permitting. My question is why? If a cook can't get his turn in done correctly then it is his/her own fault. Why give them a chance to get it right if they screw it up? Like I said, it just seems very "T-Ball" to me. I just wonder if there is some logic behind the practice that I'm not aware of.

Vince with no read out a guy could get DQed and not even know it
With so much care to see boxes go through "unmarked" It is nesasary
I have sent boxes back with the wrong meat, slices siting the wrong way.

With the new language in the rules The turn ins should be better

CajunSmoker · 09-06-2008, 10:44 AM

I'm no expert on IBCA boxes, but I don't think that pork and bottom brisket box would fly around here. It looks like it has been sauce and glazed after it was removed from the cooker which is DQ. I know the rules are a little more relaxed in California.

ssbbqguy · 09-06-2008, 11:05 AM

What's a DQ? I dunk all my turn-ins in sauce and meat juices, i.e. after leaving smoker. How about glazing ribs and chicken? Curious on assoc. you refer to. Bigmista, how did those boxes score? Steve.

Bigmista · 09-06-2008, 12:04 PM

ribs 3rd
1st brisket pic - 2nd
Pork - 3rd
2nd brisket pic - 1st
chicken - 6th

Both Pork and Brisket went back in the smoker after sauce.

Rule was it had to be "tacky" to the touch. Now rule changed to no sauce at all on the brisket. Pork can be sauced as long as it isn't dripping in it.

ThomEmery · 09-06-2008, 12:21 PM

Quote:

Originally Posted by CajunSmoker

I'm no expert on IBCA boxes, but I don't think that pork and bottom brisket box would fly around here. It looks like it has been sauce and glazed after it was removed from the cooker which is DQ. I know the rules are a little more relaxed in California.

The rules have been more clearly defined
The wording "cooked on" are no where in them
No Pooling is the standard
No added sauce after the cooking is complete

We had been putting meat back in the "cook on"
the sauce The new rules are MUCH more clear

http://www.ibcabbq.org/topbar/rul.html

Vince RnQ · 09-06-2008, 12:58 PM

Thom, would you more clearly define what is meant by "when cooking is complete"?

That seems wide open to interpretation and I could decide that cooking isn't complete until I put the meat into the box. Are the modified rules trying keep cooks from saucing pork and brisket slices, putting the meat back onto the pit to glaze it over and then box for turn in?

ThomEmery · 09-06-2008, 01:20 PM

The rules wording is not mine
I favored a different set
But the BoD voted ..........
Yes the ol put back is gone
Pooling of sauce is the primary concern
No saucing on the cutting board

Vince RnQ · 09-06-2008, 01:25 PM

Thanks, and also thanks for the reasoning on why the boxes are checked. I can see how a DQ could happen and a team not know why under the IBCA scoring system. That was the kind of explanation I was looking for.

ThomEmery · 09-06-2008, 02:32 PM

We are here to serve

09-05-2008, 08:08 PM	#1
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	IBCA Turn In Boxes Pics wanted Looking for pics of turn in boxes for IBCA comps. Need something to compare to. Thanks __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

09-05-2008, 09:36 PM	#2
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	Mista has some Not much you can do with a IBCA Box __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

09-05-2008, 11:51 PM	#3
Vince RnQ is one Smokin' Farker Join Date: 09-09-07 Location: Phoenix, AZ Downloads: 0 Uploads: 0	Thom, you might know the answer to this: Why does the IBCA Head Judge open the box upon turn in? Isn't it the team's responsibility to turn in the proper food in the proper alignment and in the proper quantity? It seems rather "T-Ball" to me that the Head Judge checks and gives the team a chance to correct any mistakes. Is there a reason behind the action? __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship

09-05-2008, 11:57 PM	#4
BIG 12 BBQ Knows what a fatty is. Join Date: 09-24-06 Location: Bonanza, TX Downloads: 0 Uploads: 0	My opinion is that the head judge is opening the box to make sure it is a legal presentation. He may be checking to make sure there is no garnish or sauce puddling, maybe the thickness of the slices of brisket. IDK but maybe. __________________ Kevin WEBER SMOKY MOUNTAIN CG PRO/SFB W/ROTISS (traded it for a set of golf clubs) Smokey Joe Silver Coleman for grilling Turkey Fryer/Crawfish Boiler [URL]http://www.myspace.com/turkeycreekbbq[/URL]

09-06-2008, 01:06 AM	#5
Vince RnQ is one Smokin' Farker Join Date: 09-09-07 Location: Phoenix, AZ Downloads: 0 Uploads: 0	I understand that they check the boxes, advise the cook of any errors and give them a chance to fix them, time permitting. My question is why? If a cook can't get his turn in done correctly then it is his/her own fault. Why give them a chance to get it right if they screw it up? Like I said, it just seems very "T-Ball" to me. I just wonder if there is some logic behind the practice that I'm not aware of. __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship

09-06-2008, 02:19 AM	#6
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Ask and you shall receive... Hope those help! __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

09-06-2008, 10:44 AM	#8
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	I'm no expert on IBCA boxes, but I don't think that pork and bottom brisket box would fly around here. It looks like it has been sauce and glazed after it was removed from the cooker which is DQ. I know the rules are a little more relaxed in California. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

09-06-2008, 11:05 AM	#9
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo. Downloads: 0 Uploads: 0	What's a DQ? I dunk all my turn-ins in sauce and meat juices, i.e. after leaving smoker. How about glazing ribs and chicken? Curious on assoc. you refer to. Bigmista, how did those boxes score? Steve.

09-06-2008, 12:04 PM	#10
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	ribs 3rd 1st brisket pic - 2nd Pork - 3rd 2nd brisket pic - 1st chicken - 6th Both Pork and Brisket went back in the smoker after sauce. Rule was it had to be "tacky" to the touch. Now rule changed to no sauce at all on the brisket. Pork can be sauced as long as it isn't dripping in it. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

09-06-2008, 12:58 PM	#12
Vince RnQ is one Smokin' Farker Join Date: 09-09-07 Location: Phoenix, AZ Downloads: 0 Uploads: 0	Thom, would you more clearly define what is meant by "when cooking is complete"? That seems wide open to interpretation and I could decide that cooking isn't complete until I put the meat into the box. Are the modified rules trying keep cooks from saucing pork and brisket slices, putting the meat back onto the pit to glaze it over and then box for turn in? __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship

09-06-2008, 01:20 PM	#13
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	The rules wording is not mine I favored a different set But the BoD voted .......... Yes the ol put back is gone Pooling of sauce is the primary concern No saucing on the cutting board __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

09-06-2008, 01:25 PM	#14
Vince RnQ is one Smokin' Farker Join Date: 09-09-07 Location: Phoenix, AZ Downloads: 0 Uploads: 0	Thanks, and also thanks for the reasoning on why the boxes are checked. I can see how a DQ could happen and a team not know why under the IBCA scoring system. That was the kind of explanation I was looking for. __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship

09-06-2008, 02:32 PM	#15
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	We are here to serve __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

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