IBCA Chicken Question?

Jason TQ · Sep 11, 2011

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.

Funtimebbq · Sep 11, 2011

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

Smoke'n Ice · Sep 11, 2011

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.

Jason TQ · Sep 11, 2011

Funtimebbq said:
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

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 TQ · Sep 11, 2011

Smoke'n Ice said:
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.

Thanks for sharing. Sounds like the first judge get the pick of the litter

. Looking forward to practicing chicken halves.

Smoke'n Ice · Sep 12, 2011

Depending on the number of teams and tables, the finals table could be a slim pickin carcass.

gmholler · Sep 12, 2011

Smoke'n Ice said:
Depending on the number of teams and tables, the finals table could be a slim pickin carcass.

We try to avoid that. The judges are instructed to take small bites and reminded that they're there to taste, not have lunch! And I've found walking around the table making eye contact with Mr-heavy-eater is often enough to get them to stop gorging themselves! At the larger (50+) contests, you turn in 2 chicken halves(they'll tell you at the cooks meeting if you need to) and we instruct the preliminary judges to try to take their sample from only one half. When you explain to the judges just how the judging is going to proceed and let them know how much effort and such the cookers have put forth, most people are good about following instructions!

Lynn H.

ThomEmery · Sep 12, 2011

the chicken breast is usually the part most take from

Jason TQ · Sep 12, 2011

Smoke'n Ice said:
Depending on the number of teams and tables, the finals table could be a slim pickin carcass.

Wait there is a finals table? Is that for all the meats?

Candy Sue · Sep 12, 2011

ThomEmery said:
the chicken breast is usually the part most take from

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.

Jason TQ · Sep 12, 2011

Candy Sue said:
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.

Can you tell me about the finals table? Is that for every category?

ThomEmery · Sep 12, 2011

Yes final table is how the elimination process on each meat works
The IBCA rules are posted on line

Jason TQ · Sep 12, 2011

ThomEmery said:
Yes final table is how the elimination process on each meat works
The IBCA rules are posted on line

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?

ThomEmery · Sep 12, 2011

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

RangerJ · Sep 12, 2011

fnbish said:
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?

Don't get too caught up in all this. Cook the 'que your comfortable with and turn it.
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!

Jason TQ · Sep 12, 2011

RangerJ said:
Don't get too caught up in all this. Cook the 'que your comfortable with and turn it.
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!

Thanks. Those are good tips. I appreciate it.

IBCA Chicken Question?

Jason TQ

somebody shut me the fark up.

Funtimebbq

Full Fledged Farker

Smoke'n Ice

is one Smokin' Farker

Jason TQ

somebody shut me the fark up.

Jason TQ

somebody shut me the fark up.

Smoke'n Ice

is one Smokin' Farker

gmholler

Full Fledged Farker

ThomEmery

Babbling Farker

Jason TQ

somebody shut me the fark up.

Candy Sue

is one Smokin' Farker

Jason TQ

somebody shut me the fark up.

ThomEmery

Babbling Farker

Jason TQ

somebody shut me the fark up.

ThomEmery

Babbling Farker

RangerJ

is one Smokin' Farker

Jason TQ

somebody shut me the fark up.

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