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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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Unread 01-27-2013, 06:47 PM   #1
ElJefe
Found some matches.
 
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Default 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!
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Unread 01-27-2013, 07:00 PM   #2
RangerJ
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Default

Quote:
Originally Posted by ElJefe View Post
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.
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