עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 02-24-2011, 02:59 PM   #16
Carnivorous Endeavors BBQ
Full Fledged Farker

 
Join Date: 10-13-10
Location: Carencro, Louisiana
Downloads: 1
Uploads: 0
Default

Lynn,

Removing the Keel (aka Breast or Sternum) bone really only eliminate having a 1/2 cut piece of sternum bone & cartilage on the edge of the breast meat. The only real benefit that I see is that it would be easier to sample the breast meat with it being out. But it was really more of a technical question to IBCA in the beginning as to if it was allowed. Its not like the 1/2's would look any different and as you may have noticed from this forum, teams are turning them in with and without it with no issue by judges. The tutorial Thillin pointed out on the Weber Virtual Bullet site shows their method for cutting a chicken into halves. If you watch that video, you see what we've been talking about and if the back bone being removed is still fully jointed then i would think others might agree that removing the keel bone is still fully jointed. All other bones would still be intact.
__________________
2 - 22.5" WSM , Weber 22.5 Performer and a very tolerant, very Beautiful Wife!!
[B]Black[/B] & [B][COLOR=Blue]Blue[/COLOR][/B] Thermapens!!
KCBS CBJ & TC #55078
IBCA #2570
Carnivorous Endeavors BBQ is offline   Reply With Quote


Unread 02-24-2011, 03:44 PM   #17
gmholler
On the road to being a farker
 
Join Date: 04-15-09
Location: Lafayette, LA
Downloads: 0
Uploads: 0
Default

I thought the original question was whether or not a deboned chicken could be turned in for an IBCA contest, no?

Lynn H.
gmholler is offline   Reply With Quote


Unread 02-24-2011, 04:13 PM   #18
Carnivorous Endeavors BBQ
Full Fledged Farker

 
Join Date: 10-13-10
Location: Carencro, Louisiana
Downloads: 1
Uploads: 0
Default

You're right. That was the original question and deboned chicken is not fully jointed. I apologize that i got off topic by replying to a post of "fully jointed is fully jointed". It is just a little frustrating that there is no clear answer from IBCA other than it might be discussed in the future. I'll just drop the subject since there is no answer. Maybe I can talk to you and Andy in Gonzales if ya'll are the head judges there.
My apologies to all!
__________________
2 - 22.5" WSM , Weber 22.5 Performer and a very tolerant, very Beautiful Wife!!
[B]Black[/B] & [B][COLOR=Blue]Blue[/COLOR][/B] Thermapens!!
KCBS CBJ & TC #55078
IBCA #2570
Carnivorous Endeavors BBQ is offline   Reply With Quote


Unread 01-27-2013, 05:32 PM   #19
ElJefe
Found some matches.
 
Join Date: 10-18-10
Location: Garland, Texas
Downloads: 0
Uploads: 0
Default

I would like some clarification. Backbone in or out? Breast cartilage in or out?
__________________
[FONT=Comic Sans MS][SIZE=3][COLOR=navy]The "Chief":cool:[/COLOR][/SIZE][/FONT]
[FONT=Comic Sans MS][SIZE=3][COLOR=#000080][/COLOR][/SIZE][/FONT]
[FONT=Comic Sans MS][SIZE=3][COLOR=#000080]Custom made "Pit On Wheels", "Smokemaster" pull behind, Oklahoma Joe's "Wild West", Oklahoma Joe's "Longhorn" and of course.... A Weber Kettle Grill.[/COLOR][/SIZE][/FONT]
ElJefe is offline   Reply With Quote


Unread 01-27-2013, 06:04 PM   #20
RangerJ
is one Smokin' Farker
 
Join Date: 11-04-08
Location: Houston, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gmholler View Post
And the reason for removing the bones would be?

Would the chicken, without bones, be arranged to look the same when turned in as a chicken half with bones? (i.e. it wouldn't look so different as to be considered "marked")

Lynn H.
Of course it would be arranged the same.

As for your first question, removing the keel bones are a cooks choice as no rule says we can't. That bone is not a joint.
__________________
www.pappacharliesbbq.com
Cooking on a Baby J by Jambo
Are You Ready to Throwdown?
RangerJ is offline   Reply With Quote


Unread 01-27-2013, 07:30 PM   #21
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Downloads: 0
Uploads: 0
Default

Is the rib cage considered a joint, and if so, how?
Swamp Donkeyz BBQ is offline   Reply With Quote


Unread 01-27-2013, 10:52 PM   #22
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

I take the backbone and keel bone out, leave the breast cartilage in and trim back a little on the ribs so they don't stick out.
JS-TX is offline   Reply With Quote


Unread 01-28-2013, 07:51 AM   #23
gmholler
On the road to being a farker
 
Join Date: 04-15-09
Location: Lafayette, LA
Downloads: 0
Uploads: 0
Default

Y'all are over-analyzing this; it's not that difficult! A fully jointed half chicken is just that. What the head judge will tell you at the cooks meeting is that all the boxes will ideally look the same - the judges are told to sample the meat (for chicken, stick with white meat if they like that, dark meat if they like that) and score on that.

Backbone in or out? It's up to you - but, as the head judge will tell you, THE BOX MUST CLOSE. Period.

Come watch the judging sometime (yes, you're allowed to observe); I think you'll find the judges are more concerned about whether or not the chicken is completely cooked than what bones are or aren't there...

Lynn H.
gmholler is offline   Reply With Quote


Unread 01-28-2013, 01:19 PM   #24
bbq.tom
is One Chatty Farker

 
bbq.tom's Avatar
 
Join Date: 11-23-10
Location: Hillsborough, NC (UNC TarHeel country!)
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by chromesporty View Post
What about 2 deboned halves cut into thirds for KCBS? Think it would fit in the box?
Yes, it would probably fit (depending on thickness of the garnish if any used), but why would you want to???

Definitely more difficult to cook all parts evenly than to split it up before cooking.

Plus, some judges might deduct on appearance as it would NOT all look the same. (Some can't understand the "judge the meat on it's own merits" instruction.)
__________________
Tom
CMJ - KCBS
CBJ - MBN, NCBS, NCPC, NCBBQA
OBJ - BBQCritic.com
CTC - KCBS
Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team
Author of "A 'Q' Review"
Lang Hybrid Smoker, BDS, Holland "Epic"
bbq.tom is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
IBCA Chicken Question Alan in Ga Competition BBQ 5 09-23-2011 08:27 AM
IBCA Chicken Question? fnbish Competition BBQ 15 09-12-2011 04:35 PM
Another IBCA chicken question. Mike in Corpus Competition BBQ 19 02-20-2011 05:26 PM
IBCA Chicken Help Keller Steeler Q-talk 10 03-16-2008 12:06 PM
IBCA chicken G$ Competition BBQ 14 10-26-2007 09:19 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:39 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.