[DonWright]

Hey Guys,

I really believe you're only going to turn in 1/2 of a fully jointed chicken, if you have more than 60 teams, yes this would require 2 (1/2 fully jointed chickens)  and we have a larger container for just that. We got it covered.

I hope this clears this up.

regards
Don

[Mike (AZBarbeque)]

People's Choice is an open category, it can be anything that is cooked on the BBQ on site. 

It can be hot dogs, brats, chicken, brisket, pulled pork, ribs (Beef or Pork), anything that the contestant wants, but remember, you are trying to win the people's vote, so you want it to be something they will like and vote for you.  They are only going to be getting a very small sample, you don't want to give them too much as you want to have enough for everyone.

This contest will only run until 3 pm.  We will start selling the people's choice tickets at 8 am, but instructing them that they can not get any samples until 2 pm.  This way they are not inturrepting you and your team while you are trying to turn in the items for the main category.  This only gives you and them 1 hour, so time will be moving fast.

Hope this helps.

Good Luck!!!

[Laveen-BBQ]

Hey Guys,

I really believe you're only going to turn in 1/2 of a fully jointed chicken, if you have more than 60 teams, yes this would require 2 (1/2 fully jointed chickens)  and we have a larger container for just that. We got it covered.

I hope this clears this up.

regards
Don

So do we slice the chicken from the bone and arrange it in the box?  Or are we turning in chicken on the bone?

[VisionQuest220]

I believe that you are only going to be turning in 1/2 of a fully jointed chicken, it's up to each individual judge as to where they want to cut a bite from, they will be using plastic ware and can only have one small bite, write down their score, they will then discard that knife and fork, pass the container to the next judge, get a clean knife and fork, and then go on to the next container.

I understand this to mean that we turn in a half chicken intact and that the judges will cut from it as they like.  I plan to turn in something that looks like this:



[attachment deleted by admin]

[Laveen-BBQ]

I believe that you are only going to be turning in 1/2 of a fully jointed chicken, it's up to each individual judge as to where they want to cut a bite from, they will be using plastic ware and can only have one small bite, write down their score, they will then discard that knife and fork, pass the container to the next judge, get a clean knife and fork, and then go on to the next container.

I understand this to mean that we turn in a half chicken intact and that the judges will cut from it as they like.  I plan to turn in something that looks like this:

VQ, that looks good.  Can you cook mine and I can turn it in under my name

[VisionQuest220]

That's a fine compliment and I appreciate it.  I'm sure that your chicken is going to look every bit as good.

[Mike (AZBarbeque)]

VQ, he is right, that does look fantastic and yes, I believe that is how it is to be turned in.

Great job!!!

[DonWright]

Chicken Turn In

You will be turning in 1/2 of the chicken with the bones in, (right or left half)  and all the parts attached (fully jointed),  if you want to cook the whole chicken and then cut it in half, that's OK. If you want to cook halves, that's OK too!  If you want to cut out the backbone, that's OK, however all the other parts i.e.. the leg, thigh,breast, & wing, must all be attached. (fully jointed). Then when it's done, lay it in the container so that it looks real pretty & tasty! Just remember, NO PIECES.

regards,
Don

[VisionQuest220]

Don, is it allowable to have my butcher trim the meat I'm planning to smoke prior to the competition or am I required to trim all meat on site following the meat inspection?  I am thinking specifically about brisket and spares.

BTW, thanks for giving us this opportunity to ask these kinds of questions.  I'm sure your answers will save us all a lot of grief at the event.

[ron b]

i do have a people's choice question as long as whatever we put out is made onsite it is ok correct? or does it need to be on a grill?
thx ron b

[VisionQuest220]

The reason I asked about trimming in advance is because it is not specifically covered in the rules listing on the IBCA website.  The only mention of the condition of meat is in Rule 1: 

COOKED ON SITE ñ All meats will be cooked on-site, as defined in the IBCA By-Laws without pre-cooking or marinating.  Random inspections may be performed to assure that meat is not prepared prior to the official start of competition as defined by the promoter.  IBCA recommends that competition meat be subject to inspection at cook-offs in which substantial prize money and/or awards are awarded.

As you can see, only pre-cooking and marinating are covered in the rule.  I don't see how buying a piece of meat that has already been trimmed is giving one competitor an advantage over another competitor but since I'm new to this I felt it was best to ask instead of assume.  I hope that Don will directly address this question since he will ultimately have the final decision on what is allowed and what is not.

Ron, you also mention that meat cannot even be unpacked.  Does this mean that we are expected to bring our meat in a cryo-pak?  I don't see how that could possibly be the case since someone could easily go to just about any grocery store and find meat that had already been placed in Styrofoam trays and then wrapped in plastic.  This meat would clearly not be pre-cooked or marinated so I don't really understand what you're trying to convey to me.  Could you please elaborate?  Don, you may want to address this question as well.

I certainly appreciate the knowing these answers in advance of the event.

[Thom Emery]

There is no problem with the meat being trimmed before check in
Many teams will have the KC cut Ribs at check in
Just don't marinate or  cook   

[ron b]

vision only speaking of the past events i have done most teams have the cyrovacked sams costco etc ...which is fine but i was always told to leave meat in its origional packing until meat was inspected ...now this will be my 1st ibca contest so there are some differences ..so i guess i will have to adapt and overcome now if your butcher trims it then packs it that sounds fine gl.

[BBQCZAR]

I have a question about the peoples choice.How much food (approx) do you think we will need for the peoples choice ? In other words how do we know how many people will come by and taste test ?I am entering peoples choice with a good thing ,but I am not sure how much of it to make.

[Mike (AZBarbeque)]

Tim,

That's a tough one to call. I would say make enough to serve about 100 - 200.  I think that is all you will be able to serve in the 1 hour time slot anyway.  If you run out, you could always revert back to the left over BBQ from the other categories...

Hope this helps.