This weekend I went and hung out at the Smokin Oldies cookoff in Port Allen, LA. I had only experienced KCBS prior to this, so I wasn't exactly sure what to expect. What I found was a really great bunch of folks, some of which I had already met at KCBS events.
As far as the differences between the two, I found IBCA to be a more laid back environment. Things I loved were the fact that they get an hour between turnins, no garnish, and the significantly smaller entry fee!
I would have to say that my favorite difference is the style of Q being done. I like BBQ to be really tender(not mush), juicy, and full of flavor. I got to try the samples of several cooks, and I found them to be alot more like what I make for myself than what I have had at KCBS events. Not dogging KCBS, just a preference by my taste buds.
All in all it was a great family type atmosphere. Almost all the teams know each other really well because they see each other all the time at these events. I got to meet Jeff, who goes by Yokeup on this forum, and makes all the youtube videos for us to enjoy. Really great guy and super hospitable. As were all the other cooks.
Also there is a cook that many of you have probably never heard of because he mostly cooks IBCA, but this guy has been on FIRE this year! He just seems to keep on taking GC week after week! He's headed to the Jack this year. His name is Sean Hebert, and this guy has apparently got his product dialed in right on target!
Had fun hanging out with all this folks, and hopefully I'll be cooking my first IBCA next month in Ponchatoula!
As far as the differences between the two, I found IBCA to be a more laid back environment. Things I loved were the fact that they get an hour between turnins, no garnish, and the significantly smaller entry fee!
I would have to say that my favorite difference is the style of Q being done. I like BBQ to be really tender(not mush), juicy, and full of flavor. I got to try the samples of several cooks, and I found them to be alot more like what I make for myself than what I have had at KCBS events. Not dogging KCBS, just a preference by my taste buds.
All in all it was a great family type atmosphere. Almost all the teams know each other really well because they see each other all the time at these events. I got to meet Jeff, who goes by Yokeup on this forum, and makes all the youtube videos for us to enjoy. Really great guy and super hospitable. As were all the other cooks.
Also there is a cook that many of you have probably never heard of because he mostly cooks IBCA, but this guy has been on FIRE this year! He just seems to keep on taking GC week after week! He's headed to the Jack this year. His name is Sean Hebert, and this guy has apparently got his product dialed in right on target!
Had fun hanging out with all this folks, and hopefully I'll be cooking my first IBCA next month in Ponchatoula!
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