ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 03-06-2009, 09:34 PM   #1
bubbachuck
Is lookin for wood to cook with.
 
Join Date: 12-16-07
Location: Auburndale,FL
Downloads: 0
Uploads: 0
Default First IBCA Contest

Well I am out in Texas now and I am getting ready to enter my first IBCA contest. It is going to be the West Texas contest in March. I was talking to Rub with Swamp Boys and he said that he thought some of you guys on here may do some IBCA and could maybe give just a couple of pointers when it comes to turn-in and what is allowed and was is not. I have read the Rules and some what understand them, but just wondering what anyone could tell me in BBQer's terms about them.
-is it no sauce at all once it comes off the cooker?
-are the 7 pieces that are required is that a minimum or is that all they
want?
This is just a couple questions I had, this post is long enough already. Any info ya'll could share would be greatly appreciated. Thanks
bubbachuck is offline   Reply With Quote


Unread 03-06-2009, 09:45 PM   #2
warfrat
On the road to being a farker

 
Join Date: 10-14-08
Location: Live Oak, FL
Downloads: 0
Uploads: 0
Default

Papa Chuck - whatcha' gonna cook on out there? Ain't the trailer back in FL with the boys? BTW- when you coming back to FL to hang out? I wanna make sure I'm there to party with ya'll. Good Luck in the contest!
__________________
Wooley Bully "BBQ Mafia"
Stump's Stretch
FEC-100
Lang 36
warfrat is offline   Reply With Quote


Unread 03-06-2009, 11:25 PM   #3
ThomEmery
Babbling Farker
 
ThomEmery's Avatar
 
Join Date: 08-20-05
Location: Indio Ca.
Downloads: 0
Uploads: 0
Default

Talking to the Head Judge is very important
Ask questions at the cooks meeting
At most events it is 7 pieces in the box and no more
__________________
Catering, Contests, and Community Service

Team What Wood Jesus Que?

Www.bbqthom.com
ThomEmery is offline   Reply With Quote


Unread 03-06-2009, 11:47 PM   #4
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bubbachuck View Post
..I have read the Rules and some what understand them, but just wondering what anyone could tell me in BBQer's terms about them.
-is it no sauce at all once it comes off the cooker?
-are the 7 pieces that are required is that a minimum or is that all they
want?
This is just a couple questions I had, this post is long enough already. Any info ya'll could share would be greatly appreciated. Thanks
As long as there is no sauce pooling in the tray at turn in. You can take a paper towel with you and sop up anything that has dripped. Just make sure it sets.

7 slices of brisket, 7 ribs and a fully jointed chicken half.
__________________
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
thillin is offline   Reply With Quote


Unread 03-07-2009, 07:08 AM   #5
bubbachuck
Is lookin for wood to cook with.
 
Join Date: 12-16-07
Location: Auburndale,FL
Downloads: 0
Uploads: 0
Default

This is actually Mike, I am out in Dallas now I am in FL this weekend catering a whole hog cook then I am flying back out on Tuesday. Not sure when Papa Chuck will be back.

I definately plan on asking questions to the reps at the cooks meeting. No pooling sauce that is the one I wasn't sure on. I think the rules state something like "no ladeling of sauce once in the box" it didn't mention anything about brushing sauce. Well I thank you guys for the info.
bubbachuck is offline   Reply With Quote


Unread 03-07-2009, 07:18 AM   #6
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thillin View Post
As long as there is no sauce pooling in the tray at turn in. You can take a paper towel with you and sop up anything that has dripped. Just make sure it sets.

7 slices of brisket, 7 ribs and a fully jointed chicken half.
I believe the rules still say that sauce must be cooked on. That means no painting, no touching up your slices for the box. That being said, I know that more than one cook has touched up their slices, panned them, and returned them to the cooker to stay within the rules. I would not use anything thicker than the juice you may collect during the cook on the face or backside of the slices though.

Make sure your brisket is going to fit the box when you are done cooking, before you start your cook. If the slices won't fit, bend them around but DO NOT trim the ends to make them fit. That's a DQ.

Thom had what is probably the best advice. Go to the cooks meeting and make sure that you are clear on the rules. With the # of cooks West can attract I wouldn't be surprised to see the amount of meat going into the box increase. Just make sure you are absolutely clear on exactly how much you need to turn in.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

BOOGITY, BOOGITY, BOOGITY!!!

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Unread 03-07-2009, 08:14 AM   #7
ThomEmery
Babbling Farker
 
ThomEmery's Avatar
 
Join Date: 08-20-05
Location: Indio Ca.
Downloads: 0
Uploads: 0
Default

Actually the words "cooked on" were never in the rules
Yes I cooked West........ Man what a fun crowd that is........
Pooling is sauce running off on to the Texas Lettuce (foil square)
The bigger issue is "No sauce after cooking is complete"
Is Lynn your Head Judge?
She has been to a couple of Rodeos
Just ask You will be fine
__________________
Catering, Contests, and Community Service

Team What Wood Jesus Que?

Www.bbqthom.com
ThomEmery is offline   Reply With Quote


Unread 03-07-2009, 10:25 AM   #8
warfrat
On the road to being a farker

 
Join Date: 10-14-08
Location: Live Oak, FL
Downloads: 0
Uploads: 0
Default

[quote=bubbachuck;871597]This is actually Mike, I am out in Dallas now I am in FL this weekend catering a whole hog cook then I am flying back out on Tuesday. Not sure when Papa Chuck will be back.

Okay, well sounds like ya'll are racking up the frequent flyer miles. I'm guessing you're using your stickburner this weekend? You must have an FEC out there in TX with you, huh? I hope ya'll are planning on coming back to cook my contest on July 24-25, it's gonna be a blast! Good Luck and hope to see the Chucks soon!
__________________
Wooley Bully "BBQ Mafia"
Stump's Stretch
FEC-100
Lang 36
warfrat is offline   Reply With Quote


Unread 03-07-2009, 07:51 PM   #9
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

Are you talking about the West volunteer Fire Dept on 3/20? I'm gonna try to hit TX AllStar Shootout 5/22.
__________________
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
thillin is offline   Reply With Quote


Unread 03-07-2009, 09:15 PM   #10
chromesporty
is one Smokin' Farker
 
chromesporty's Avatar
 
Join Date: 10-21-03
Location: Rockwall, TX
Downloads: 0
Uploads: 0
Default

At West, you can count on turning in 9 ribs, 9 slices of brisket and 2 half chickens. There is normally 100+ teams at the VFD cookoff.
__________________
Shiner Bock is the grease that helps us slide thru life.


New R&O smoker - Flaco
Battle tested WSM - R2D2
chromesporty is offline   Reply With Quote


Unread 03-07-2009, 09:56 PM   #11
ThomEmery
Babbling Farker
 
ThomEmery's Avatar
 
Join Date: 08-20-05
Location: Indio Ca.
Downloads: 0
Uploads: 0
Default

Yea that would be a fer sure
__________________
Catering, Contests, and Community Service

Team What Wood Jesus Que?

Www.bbqthom.com
ThomEmery is offline   Reply With Quote


Unread 03-08-2009, 03:28 PM   #12
bubbachuck
Is lookin for wood to cook with.
 
Join Date: 12-16-07
Location: Auburndale,FL
Downloads: 0
Uploads: 0
Default

Alright well guys thanks for chiming in on this, I am looking forward to trying something new and meeting a whole bunch of new people. I think I seen that last year in West there was over 140 teams if I remember right. That by far will be my biggest contest to compete in. Should be a interesting way to start my Texas cook off expeirence.

Warfrat yeah we cooked on the stick burner this weekend, it turned out great everyone was happy. I did take a FE out there with me and I have a primo, too. Adam still has the 2 other FE's here incase he get the itching to cooked somewhere. We will keep that in mind about your contest, we will have to see where we are all at and how things are going. But definatelt keep in mind.

Thillin yeah that is the one that I am talking about.
bubbachuck is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
IBCA Any thoughts? Q-Dat Q-talk 2 09-04-2010 02:11 PM
Contest Results Contest Results- Franklin Simpson Fair BBQ Contest 2010 big blue bbq Competition BBQ 1 06-21-2010 08:39 PM
IBCA Contests Roo-B-Q'N Competition BBQ 7 05-27-2008 10:18 PM
2nd Contest results (Band and BBQ Contest) Bossmanbbq Competition BBQ 11 09-25-2006 07:33 PM
Ibca Bigmista Competition BBQ 11 08-11-2006 04:28 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:16 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts