Thanks for the info Lynn, good to know there are alternatives out there! I'll be watching the schedule for sure.
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And in this instance, the ribs would be downgraded for being over cooked.
The biggest problem I see with the kcbs is simply that it's trying to get everybody to cook exactly the same product.
Kinda just beats the crap out of any individuality.
Have to admit if I were ever to do a comp (and it's unlikely) the ibca (yeah the habitual american use of the word 'international' always makes me laugh) format would seem to offer more scope for the cook with their own style.
Plus I never put sauce on cooked food - I don't cook dry food and there's always sauce for personal choice.
There are kcbs clone comps in the uk. Too bloody expensive for me and I don't have a portable smoker at the moment anyway.
I'm just not all that gone on the whole uniformity approach of the kcbs system. Or that the sauce is almost more important than the meat.
I can see why it's evolved the way it has, the more money that's involved in any sport the more regulated that sport becomes.
I guess both sytem have their plusses and minusses. And it's good to see that their are two different styles of bbq comp aroundLast edited by curious aardvark; 06-26-2011, 12:26 PM.Made In England - Fine Tuned By The USAJust call me 'One Grind'
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I cook in IBCA and TGCBCA events and they are great. One thing is since it is a blind judging event you know everyone is on the same playing field. Everyone has to turn in the same pieces of meat and no garnish. This is BBQ it should be about the food not the decor right. You have to be able to cook both breast and thigh your ribs better be tender because the judge can not pick them up. It does not cost me an arm and a leg to compete and I can win on my drums. I will see you in Meridian and will be at the event in Spring Texas on Labor day. Anyone has any questions about ICBA give me a PM and I can give you the low down."Intelligence is something we are born with. BBQing is a skill that must be learned"
http://www.youtube.com/user/ectorgarcia?feature=mhee
Follow My BBQ Team On Facebook https://www.facebook.com/pages/Fat-A...04098269604777sigpic
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[QUOTE=Ecto1;234947 It does not cost me an arm and a leg to compete and I can win on my drums. [/QUOTE]
You can win KCBS on yer drums too. Or...Rich Parker (Ibq'n) can... ALOT.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostYou can win KCBS on yer drums too. Or...Rich Parker (Ibq'n) can... ALOT."Intelligence is something we are born with. BBQing is a skill that must be learned"
http://www.youtube.com/user/ectorgarcia?feature=mhee
Follow My BBQ Team On Facebook https://www.facebook.com/pages/Fat-A...04098269604777sigpic
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Originally posted by Ecto1 View PostI cook in IBCA and TGCBCA events and they are great. One thing is since it is a blind judging event you know everyone is on the same playing field. Everyone has to turn in the same pieces of meat and no garnish. This is BBQ it should be about the food not the decor right. You have to be able to cook both breast and thigh your ribs better be tender because the judge can not pick them up. It does not cost me an arm and a leg to compete and I can win on my drums. I will see you in Meridian and will be at the event in Spring Texas on Labor day. Anyone has any questions about ICBA give me a PM and I can give you the low down.
Chicken-one half (1/2) fully jointed domestic chicken that includes
a breast, wing, thigh, and a drumstick with skin. (No Cornish Game Hens)
I'll be doing my first event in Hesperia, Ca. on Sept. 17. Total cost of entry-$140.00 Texas style 3 meat. Should be fun.sigpic
New Braunfels Bandera
New Braunfels Hondo
4-22.5" Weber Kettles
1-26" Weber Kettle
24"X72" Reverse Flow-Made in the U.S.A. by me
Navy Corpsman-'69-'73 Semper Fi
https://www.facebook.com/highrollersbbq/
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Originally posted by Mikey View PostJust to add a bit of info per IBCA rules
Chicken-one half (1/2) fully jointed domestic chicken that includes
a breast, wing, thigh, and a drumstick with skin. (No Cornish Game Hens)
I'll be doing my first event in Hesperia, Ca. on Sept. 17. Total cost of entry-$140.00 Texas style 3 meat. Should be fun."Intelligence is something we are born with. BBQing is a skill that must be learned"
http://www.youtube.com/user/ectorgarcia?feature=mhee
Follow My BBQ Team On Facebook https://www.facebook.com/pages/Fat-A...04098269604777sigpic
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Originally posted by Ecto1 View PostMake sure your chickens has wing tips if the wing tips are cut off they will disqualify you. 7 slices of brisket fat on or fat off no burnt ends. and seven spare ribs. judge can not touch any of the meat except with a fork and knife (plastic). Make sure you season under the skin of the chicken the events I have judged you would be surprised how many people pull back the skin and cut from the breast.sigpic
New Braunfels Bandera
New Braunfels Hondo
4-22.5" Weber Kettles
1-26" Weber Kettle
24"X72" Reverse Flow-Made in the U.S.A. by me
Navy Corpsman-'69-'73 Semper Fi
https://www.facebook.com/highrollersbbq/
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