ICBA comp in KCBS territory...

Jeff Hughes · 02-07-2009, 06:27 PM

In March, I am competing in my first ICBA contest here in Tulsa. This is big time KCBS territory around here.

I am wondering what I can and should do to remain within the rules, but still appeal to the local palate.

For example, I typically glaze my brisket slices after slicing. Can or would you glaze and then pop back in the cooker for a minute or two in a pan to "cook" some more?

No pork, but I'd love any tips that you have on brisket, chicken, and ribs...

thillin · 02-07-2009, 06:55 PM

KCBS is having one in the Ft Worth area this year. So we're even.

Jeff Hughes · 02-07-2009, 07:07 PM

Quote:

Originally Posted by thillin

KCBS is having one in the Ft Worth area this year. So we're even.

So, are you gonna cook candied thighs?

Butcher BBQ · 02-07-2009, 08:30 PM

Hey Jeff were in that also. It will be good to see everyone again. Maybe we can get a good crowd and they will host more of these around here.

Jeff Hughes · 02-07-2009, 08:41 PM

It sounds like there is going to be a good crowd. It's always cool to have a comp 3 miles from the house...

Plenty of room for your rig, it's a decent venue...

Best of luck in Great Bend, see you soon...

ThomEmery · 02-07-2009, 09:36 PM

"Cooked on" is no longer the measure in IBCA comps
As the boxes are turned in they are opened and inspected for
"Pooling of Sauce" in the box
The sauce can not run off the meat onto the "Texas Lettuce"
Thats what the West Coasters call the Foil square

Jeff Hughes · 02-07-2009, 09:45 PM

Thanks, that helps a lot...

Dustaway · 02-08-2009, 01:44 PM

Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids cannot be added. NO PUDDLING IN BOTTOM OF TRAY.

Jeff you add your own interpretation as to when cooking is complete?

thillin · 02-08-2009, 02:17 PM

Quote:

Originally Posted by Jeff Hughes

So, are you gonna cook candied thighs?

I'm use to cutting a chicken in half and being done. Don't know if I can handle trimming thighs. Then do I cook BB instead of spares, etc.. Oh, and the greens that have to be in the box.

But it's on my calendar as a maybe, it's close to the house and my sponsor will cover it.

Jorge · 02-08-2009, 02:53 PM

Quote:

Originally Posted by thillin

I'm use to cutting a chicken in half and being done. Don't know if I can handle trimming thighs. Then do I cook BB instead of spares, etc.. Oh, and the greens that have to be in the box.

But it's on my calendar as a maybe, it's close to the house and my sponsor will cover it.

Give me a call next week

Jeff Hughes · 02-08-2009, 04:46 PM

Quote:

Originally Posted by Dustaway

Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids cannot be added. NO PUDDLING IN BOTTOM OF TRAY.

Jeff you add your own interpretation as to when cooking is complete?

No need for the vibe...

This is my first ICBA comp, I know how to read the rules(and I get the no puddling aspect), but I have no idea how they are to be interpreted. I don't care. I just want to practice, cook, and compete in a way that will not get me DQ'd. I'm looking for some guidance, not attitude.

Tom's post indicates that cooked on sauce is not longer the standard. Your post indicates it is.

Help a bro out, don't yell at me with a copy and paste of the rules...

Jeff Hughes · 02-08-2009, 04:48 PM

Quote:

Originally Posted by thillin

I'm use to cutting a chicken in half and being done. Don't know if I can handle trimming thighs. Then do I cook BB instead of spares, etc.. Oh, and the greens that have to be in the box.

But it's on my calendar as a maybe, it's close to the house and my sponsor will cover it.

Actually, greens are not a requirement...

And spares will be fine...

ThomEmery · 02-08-2009, 05:11 PM

A conversation with the Head Judge
would be very helpful

Alexa RnQ · 02-08-2009, 05:16 PM

That's terribly interesting. Is it a rule, or isn't it? Is it up to the interpretation of the head judge at that event?

With an IBCA contest upcoming, I'd like to know how creative the prevailing interpretation is, before we show up as "dead money".

CajunSmoker · 02-08-2009, 05:29 PM

Down here it means don't sauce after you remove the meat from the cooker for the last time. That doesn't mean you can't cook, pull the meat, slice it and put it back on the smoker and add sauce. It just means the last step before closing the box can't be adding sauce to the meat. At least that is what the last IBCA rep told me.

I have more problem with making sure my ribs are facing the right direction and that my brisket slices are uniform enough for the judges than I do with the sauce issue.

IBCA's are fun to cook though and I plan on doing a few this year

02-07-2009, 06:27 PM	#1
Jeff Hughes is one Smokin' Farker Join Date: 02-03-06 Location: tulsa oklahoma Downloads: 0 Uploads: 0	ICBA comp in KCBS territory... In March, I am competing in my first ICBA contest here in Tulsa. This is big time KCBS territory around here. I am wondering what I can and should do to remain within the rules, but still appeal to the local palate. For example, I typically glaze my brisket slices after slicing. Can or would you glaze and then pop back in the cooker for a minute or two in a pan to "cook" some more? No pork, but I'd love any tips that you have on brisket, chicken, and ribs... __________________ Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale)

02-07-2009, 06:55 PM	#2
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	KCBS is having one in the Ft Worth area this year. So we're even. __________________ 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

02-07-2009, 08:30 PM	#4
Butcher BBQ is one Smokin' Farker Join Date: 07-03-07 Location: Chandler,OK Downloads: 0 Uploads: 0	Hey Jeff were in that also. It will be good to see everyone again. Maybe we can get a good crowd and they will host more of these around here. __________________ www.ButcherBBQ.com "Trust Your Butcher" Often Imitated, but never Duplicated

02-07-2009, 08:41 PM	#5
Jeff Hughes is one Smokin' Farker Join Date: 02-03-06 Location: tulsa oklahoma Downloads: 0 Uploads: 0	It sounds like there is going to be a good crowd. It's always cool to have a comp 3 miles from the house... Plenty of room for your rig, it's a decent venue... Best of luck in Great Bend, see you soon... __________________ Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) Last edited by Jeff Hughes; 02-07-2009 at 11:20 PM..

02-07-2009, 09:36 PM	#6
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	"Cooked on" is no longer the measure in IBCA comps As the boxes are turned in they are opened and inspected for "Pooling of Sauce" in the box The sauce can not run off the meat onto the "Texas Lettuce" Thats what the West Coasters call the Foil square __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

02-07-2009, 09:45 PM	#7
Jeff Hughes is one Smokin' Farker Join Date: 02-03-06 Location: tulsa oklahoma Downloads: 0 Uploads: 0	Thanks, that helps a lot... __________________ Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale)

02-08-2009, 01:44 PM	#8
Dustaway is one Smokin' Farker Join Date: 08-22-06 Location: Tomball,Texas Downloads: 0 Uploads: 0	Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids cannot be added. NO PUDDLING IN BOTTOM OF TRAY. Jeff you add your own interpretation as to when cooking is complete? __________________ "She Thinks My Slabs Are Sexy" Ole Hickory Ultra Que 22" WSM Backwoods Chubby http://sexyslabs.com "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo

02-08-2009, 05:11 PM	#13
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	A conversation with the Head Judge would be very helpful __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

02-08-2009, 05:16 PM	#14
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	That's terribly interesting. Is it a rule, or isn't it? Is it up to the interpretation of the head judge at that event? With an IBCA contest upcoming, I'd like to know how creative the prevailing interpretation is, before we show up as "dead money". __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

02-08-2009, 05:29 PM	#15
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	Down here it means don't sauce after you remove the meat from the cooker for the last time. That doesn't mean you can't cook, pull the meat, slice it and put it back on the smoker and add sauce. It just means the last step before closing the box can't be adding sauce to the meat. At least that is what the last IBCA rep told me. I have more problem with making sure my ribs are facing the right direction and that my brisket slices are uniform enough for the judges than I do with the sauce issue. IBCA's are fun to cook though and I plan on doing a few this year __________________ 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

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