F
Friscoag
Guest
Hey all,
I'm new to the forum. I've done one competition and it was "sort of" IBCA. Some IBCA officials or judges were there watching the contest showing the people running it what exactly to do to become sanctioned next year, so it was somewhat sanctioned but not really. I am doing another one in March and I have a few questions.
1) In regards to chicken - My question is with the "fully jointed" half chicken wording. I have been cooking the chicken whole, then halving after i'm done cooking, however most of the time the thigh joint becomes "unjointed" during the cook. If that happens, is it still ok to turn in or is that a DQ?
2) In regards to Brisket and saucing - I read the rules as no saucing after slicing and no pooling of sauce in the container. My question is after slicing can I dip the slices back into the "Au juice" I've collected. Is this considered "saucing after slicing"?
Thanks all and I hope to be an active member in the forum.
I'm new to the forum. I've done one competition and it was "sort of" IBCA. Some IBCA officials or judges were there watching the contest showing the people running it what exactly to do to become sanctioned next year, so it was somewhat sanctioned but not really. I am doing another one in March and I have a few questions.
1) In regards to chicken - My question is with the "fully jointed" half chicken wording. I have been cooking the chicken whole, then halving after i'm done cooking, however most of the time the thigh joint becomes "unjointed" during the cook. If that happens, is it still ok to turn in or is that a DQ?
2) In regards to Brisket and saucing - I read the rules as no saucing after slicing and no pooling of sauce in the container. My question is after slicing can I dip the slices back into the "Au juice" I've collected. Is this considered "saucing after slicing"?
Thanks all and I hope to be an active member in the forum.