IBCA Competitors...feedback

[Smoke Samurai]

Does anyone in here compete in IBCA cookoffs in Texas? I wanted to hear what your thoughts were on the consistency of scoring and your overall experience. I am going to be a newby this year and I will probably get in 7 or 8 competitions if I possibly can. Don't want to get embarassed, nor do I want to put something in front of the judges that is good but not what they are looking for. Just looking for some feedback. Thanks.

[Candy Sue]

Yes, I cook IBCA too. You should pick a contest out, go hang and sign up to judge a category. Practice, practice and practice some more. It's half chicken, pork spare ribs and brisket. Get your chicken done without drying out the breast. Sauce MUST be cooked on and not drippy. No garnish, so you don't have to worry about that. The Head Judge will look at your entry at turn in to make sure you've presented it the right way. Take a paper towel just in case you've got juice in the box. Key thing, after you've cooked your best, put it in a styrofoam ToGo box and let it sit for 30 minutes and then taste it, then let it go for an hour and taste again. To do well in IBCA, your entry must taste good cold. If you make it to the final table, it's stone cold meat.

IBCA cooks do very well in KCBS contests. It's a great training ground and I got to say in many respects IBCA is more fun and less stress. I did Kennedale back in November. I was the only non-Texas team there! I got 10th in Chicken and made the finals in brisket. It was a good day!

[chromesporty]

The scoring in IBCA is alot different than KCBS. You get one score, 2-9, based on appearance, texture, and taste. Most times appearance doesn't count for much. Listen to Candy about the BBQ better be good cold. If you make final table at some of the bigger contest, your Q is settin' in a styrofoam container for an hour-hour and a half.

Go check out a contest prior to entering. You'll meet some of the nicest folks you could ever hope to meet. I'll be at Kaufman in March and Terrell in April. Come by, say hello and drink a cold one.

[ThomEmery]

Go Judge at one of Head Judge Lynn Shivers contests
You will learn a whole bunch

[Smoke Samurai]

I hope to make the Kaufman and the Terrell contests as well. Going to cook with my cousin...we have been talking about it for a while but I think that is time to get wade in and get our feet wet. He is steve_09...you might have seen him on here before. One large BGE and two broken in UDS's is going to have to do for now!

[thillin]

Steve stopped by and visited with us last year. Once you start, you'll learn and you just need to be consistant once you start hitting the top 10 in a category. Irving Elks is at the end of next month. There will be a few Brethren teams there. I'll be more than happy to point you in the right direction. I gave Steve alot of pointers that I hoped helped. Let me know what comps you plan on. If you cook Irving, get there as early as possible. If you don't cook, come out Friday and have some fun and see what goes on.

Ty

[thillin]

Originally Posted by ThomEmery

Go Judge at one of Head Judge Lynn Shivers contests
You will learn a whole bunch

Lynn does a great job.

[thillin]

Originally Posted by Candy Sue

..I did Kennedale back in November. I was the only non-Texas team there! I got 10th in Chicken and made the finals in brisket. It was a good day!

There were 5 other Brethren teams at that comp. Wish I known you were there. BTW, I got 12th in chicken there with a new cooking technique.

[Dustaway]

Candy and Thom said it the best and judging will improve your learning curve also.

Good Luck

[Smoke Samurai]

Thillin...I was with Steve last year when we visited the Elks in Irving. Thinking about doing that one this year..I just need to convince Steve to spend a few bucks and enter. I would like us to do more than just a few and just see if we have "learned" anything by reading, researching and then doing a backyard cook. Time to find out where we stack up.

[thillin]

Originally Posted by Smoke Samurai

Thillin...I was with Steve last year when we visited the Elks in Irving. Thinking about doing that one this year..I just need to convince Steve to spend a few bucks and enter. I would like us to do more than just a few and just see if we have "learned" anything by reading, researching and then doing a backyard cook. Time to find out where we stack up.

Come out and enter. PM me and I'll try to answer any questions. Good thing about IBCA vs KCBS comps, is our entry fees are usually under $100.

[Smoke Samurai]

It has been a tough year...stevo was unemployed for 11 months until November and I just got a job after being unemployed for 3 months. The entry is only $65 so that is good. If we don't, I am sure we will be out there and at least make the Kaufman in March. would enjoy getting tips...how long have you been competing in IBCA and/or KCBS thillin?

[Crash]

We've cooked IBCA contests in AZ and CA only. We havent noticed any real difference with scoring from one contest to the next. The meats we usually get calls in for KCBS, seem to also transfer over to IBCA calls.

I was a big non-supporter of IBCA for our first few years, but have now grown to like their format a lot. There's something about not trimming a few dozen chicken thighs and not having to build a parsley box that I really like.

If you cook an IBCA event, make sure to get clarification on rule #9 ("Once the cooking is complete, sauces cannot be added before the meat is placed in the judging tray".) from the contest rep.

Good luck!!

[thillin]

Originally Posted by Smoke Samurai

It has been a tough year...stevo was unemployed for 11 months until November and I just got a job after being unemployed for 3 months. The entry is only $65 so that is good. If we don't, I am sure we will be out there and at least make the Kaufman in March. would enjoy getting tips...how long have you been competing in IBCA and/or KCBS thillin?

a little over a year. Did fairly well. Got a few calls along the way. Good thing with cooking these comps, you can get by with a brisket, 2 chicken halves and 2 racks of spares if you have to. My household is down to 1 income as well, so I'm cutting back on contests this year.

I'll do at least both Irving comps, Keller, Grapevine, Colleyville and hopefully West. Not sure if I'll make Terrell again this year. Might consider paartnering up for others to cut expenses in half.

[thillin]

Maybe some of these other IBCA cooks can give pointers on glazing. It's my weakness. I've done just as good not glazing as I have glazing. I don't glaze at home, so I'm just not use to it, even after over a year competing.