IBCA Chicken Judging

ElJefe · 01-27-2013, 05:47 PM

I saw some back and forth from a while back and wanted some clarification. In a fully jointed half chicken, backbone in or out? Cartilage between the breast in or out? Please give a simple yes or no answer because if they need to be left on the chicken at turn in, that explains a lot.

Thanks!

RangerJ · 01-27-2013, 06:00 PM

Quote:

Originally Posted by ElJefe

I saw some back and forth from a while back and wanted some clarification. In a fully jointed half chicken, backbone in or out? Cartilage between the breast in or out? Please give a simple yes or no answer because if they need to be left on the chicken at turn in, that explains a lot.

Thanks!

IMHO.. in quite possibly the most KCBS centric forum on the interweb not sure why this is posted here. It's like posting a thread from a Go Texan cook off.

However, let me help if I can. The IBCA rules are pretty simple with regard to the world famous Barn Yard Pimp:

1/2 fully jointed chicken (to include a breast, wing with tip, thigh,
and drumstick, with skin on.)

no backbone mentioned, no breast cartilage mentioned. YMMV.

01-27-2013, 05:47 PM	#1
ElJefe Found some matches. Join Date: 10-18-10 Location: Garland, Texas Downloads: 0 Uploads: 0	IBCA Chicken Judging I saw some back and forth from a while back and wanted some clarification. In a fully jointed half chicken, backbone in or out? Cartilage between the breast in or out? Please give a simple yes or no answer because if they need to be left on the chicken at turn in, that explains a lot. Thanks! __________________ The "Chief" Custom made "Pit On Wheels", "Smokemaster" pull behind, Oklahoma Joe's "Wild West", Oklahoma Joe's "Longhorn" and of course.... A Weber Kettle Grill.