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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. |
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09-11-2011, 04:06 PM | #1 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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IBCA Chicken Question?
There is a non-sanctioned event I might be competing in and they are using IBCA rules. For chicken you cook half a chicken. I looked around and could not find the answer to this question......
So in IBCA you just give them half a chicken and then do the judges at the table fight to the death to see who eats it? They rest of the rules said to give 7 ribs, 7 brisket slices so there has to be more than 1 judge at a table. If they cut up the chicken and share it would seem they all might not get parts of white/dark meat.
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-Jason I didn't choose D-Canoe life.......... |
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09-11-2011, 04:56 PM | #2 |
Full Fledged Farker
Join Date: 11-19-09
Location: Whittier, CA
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At the judging table, the 1/2 chicken boxes are passed around so that each judge gets an uncut sample before passing it along. They use fork/knives for all the turn-in boxes, not just chicken.
Hope that helps, Benny |
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09-11-2011, 08:39 PM | #3 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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It's set in front of them, they cut off a chunk of their favorite part and pass it on. Knife and fork only and a new one for each sample.
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09-11-2011, 10:11 PM | #4 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Thanks for that info. I thought it had to be something like that. Though a battle to see who gets the entire chicken half would be cool too . Also didn't know they used forks and knives for everything. Always nice to get help from the brethren. Thanks!
__________________
-Jason I didn't choose D-Canoe life.......... |
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09-11-2011, 10:14 PM | #5 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Thanks for sharing. Sounds like the first judge get the pick of the litter . Looking forward to practicing chicken halves.
__________________
-Jason I didn't choose D-Canoe life.......... |
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09-12-2011, 06:11 AM | #6 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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Depending on the number of teams and tables, the finals table could be a slim pickin carcass.
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09-12-2011, 07:45 AM | #7 | |
Full Fledged Farker
Join Date: 04-15-09
Location: Lafayette, LA
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Quote:
Lynn H. |
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09-12-2011, 07:49 AM | #8 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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the chicken breast is usually the part most take from
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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09-12-2011, 01:53 PM | #9 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Wait there is a finals table? Is that for all the meats?
__________________
-Jason I didn't choose D-Canoe life.......... |
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09-12-2011, 02:32 PM | #10 |
is one Smokin' Farker
Join Date: 09-03-09
Location: Pine Bluff, AR
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Yes, judges are instructed that if you start with dark meat, you stick with dark meat. I'll never forget my first time inside the IBCA judging area, I was working as a table captain (or head table judge) and one judge absolutely insisted that he wanted the 2nd wing part. That'd didn't work out for him.
For what it's worth, I think it takes more skill to cook half chickens rather than parts. And I know that it takes more skill to cook food that tastes good hot and cold, cause by the finals table that entry is room temp. |
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09-12-2011, 02:57 PM | #11 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Quote:
__________________
-Jason I didn't choose D-Canoe life.......... |
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09-12-2011, 02:59 PM | #12 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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Yes final table is how the elimination process on each meat works
The IBCA rules are posted on line
__________________
Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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09-12-2011, 03:09 PM | #13 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Right the IBCA website was the first place I went. The rules page doesn't really talk about the exact process of elimination works though. Wanted to see if anyone had info on that. Like during the first round judges taste what is in a box and then I'm assuming scores are given. Then if they are high enough the same box goes to a "finals" table where whatever is left is tasted again?
__________________
-Jason I didn't choose D-Canoe life.......... |
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09-12-2011, 03:40 PM | #14 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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Prelims generally cut the field down to the final table
Team count dictates the process big count and you can have three tables involved very small contest it is all final table
__________________
Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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09-12-2011, 04:13 PM | #15 | |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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Quote:
Differences I've noticed in IBCA: Chicken - no need to worry about bite through skin. If its cooked right, it will stay moist througout the process above. Ribs - they are using a knife and fork, mo' tender = mo' better. Brisket - now that I'm back in Texas, everyone is kicking my A@@. I prefer 1/2 chickens over parts, I don't know that it takes a better cook, but as a cook, its a process that I prefer. You will find that you won't miss the garnish or the chicken parts or the compressed turn in schedule. Good luck! |
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