AZ Barbeque.com
AZBarbeque Events => Upcoming Events => Topic started by: Thom Emery on October 11, 2006, 03:37:09 pm
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Guys as some of you know I am a IBCA Head Judge and was slated to do the Lake Pleasant event
But through my good fortune I met Don Wright who has family ties to AZ and was interested in doing the event also
Boys I would rather cook than judge any day But if my judging gets us another event then I will. So heres Don With his RV
and a desire to see IBCA Cook Offs in new areas. Well it took me about 10 min. to ask would he could he So Hes the Head Judge of our event.
I have been asked lots of questions that I didn't want to answer for Don. Some I could because they are clearly defined others not so.
Feel free ask him a question here
1 Whats this "cooked on sauce deal?"
2 What are the rules for the Contractors Categories
3 Are we going to do two half chickens in the Box?
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Don is at the Traders Village Comp (IBCA Championship)
this weekend so he will get with us soon
Remember our Lake Pleasant GC and Category Winners will get invited to this next year
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Man I really want to compete in this contest...... ;D
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Thom and fellow cookers, this is going to be a grand event!
Thom, to answer your questions;
1 Cooked on sauce, please see the IBCA rules :( http://www.ibcabbq.org/2006IBCA/rules1.htm (http://www.ibcabbq.org/2006IBCA/rules1.htm) ) number 9 Judging Tray Contents. You can cook with sauce or marinades, however they must be cooked on. Once you pull the item from the pit and put into the turn in tray, the sauces or marinades are not to be added. The IBCA recognizes this as a meat contest, not a sauce contest. No running juices in the tray. It's really pretty simple, make sure the sauce is cooked on to the product. Also, the IBCA doesn't permit any garnish on the 3 meat categories. I will explain this in the cooks meeting and also will visit with the cookers on Friday night to give them a heads-up.
2. The contractors division can be any meat entree other than the 3 meat categories, (no desserts). i.e. baby backs, chicken pieces (not half a chicken) turkey, steak, a lot of folks on an open do shrimp stuffed with jalapenos and wrapped with bacon, use your imagination and come up with something really unique and tasty. Enough so that based on 36 teams to have about 12 to 18 bites. Also on the open, garnish is permitted.
3. We would only use 2 fully jointed half chickens if the event has 60+ teams. So one tray will suffice. Over 60+ teams would require 2 fully jointed chicken halves and we would use a metal turn in tray that would hold 2 chicken halves.
I hope this has cleared up some of your concerns and please let me know if you or the other cookers have any questions or thoughts that I may expand on.
Regards,
DonWright
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Don,glad to have you on the forum !!! I am not new at BBQ,but I am new to doing competitions.I will be there at Lake Pleasant,it will be a great event,Mike and Ryan are doing a FANTASTIC job on putting this all together ! This will be my first competition so maybe you could give us newbies some "personal" insight as to what,as a judge,you like to see,and taste in the turn -in boxes.I know ALL judges are different,but maybe you could humor me a little with your expertise ;D I am REALLY looking forward to meeting you,Thom,Ryan,and all others out here that I have not had the pleasure of meeting yet.Thanks for any and all insight you can "feed" a newbie in all of this !
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BBQCZAR,
BBQ Competition is a different setting than most other food competitions, it's more like a family gathering, if you will, however the word competition still comes in to play. There are several things to consider, first of all, you can't cook for yourself. At least, I can't, what I mean here is that you're cooking for a wide audience of taste judges and also to a regional taste. What you like yourself may not be the course of action for a particular area. Example, if your cooking in East Texas, those folks like their BBQ on the salty side, if you're in Northeast Texas it's heat with sweet. The list goes on and on. The best advice I can give you is; your product needs have a smoke taste but not overbearing, tender, moist, and pleasing to the palate. If you're not too far to the right or left with your spices, you will fare well. The bottom line, it's going to be the taste judges that decide your performance.
Remember that to win the Grand Champion is the result of your overall performance. This is based on a point total for the 3 meat categories. 10 Points is given to place one, 9 points to place two, and 8 points to place 3 and keeps going down to 10th place in each category. The cooker or team that has the most combined points will win the Grand and the next will be Reserve Grand.
I hope this somewhat helps, good luck!
Regards
Don
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Great Summary Don, Thanks for the insight.
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Yes,thank you for the infomation and insight Don,look forward to meeting at Lake Pleasant !
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Don, Big City BBQ hosted a class tonight for anyone who was entered into the Lake Pleasant Contest and several questions came up. If you could post the answers, we would greatly appreciate them.
For the sauce and glaze, can this be heated on a stove top and then applied to the meat on the grill?
How many Ribs need to be turned in?
What kind of ribs and what kind of cut??
Can you spray apple juice or something else on the meat prior to turning it in?
How does the judging go for appearance?
Will the contestants know what place they got in each category?
Will the Contractor division be judged in any different manner?
I know there were more, but I am just not remembering them right now, hopefully the people there were there will post some more for you.
There was a lot of excitement for the event tonight and I know we are going to have a great, successful time out there.
Looking forward to meeting you Don and having a great contest.
Thanks... ;)
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1 thing stood out in my mind yardbird... how to turn in two 1/2's of a chicken do judges cut the peice they want or carve on site and turn in?
thx ron b
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Fellow BBQers
the sauce or glaze must be cooked on the product, if you heat the sauce or glaze and then pour it on the product, this is not cooked on. If you use this type of process, the sauce or glaze will be running or puddling in the container, which is not acceptable. Using sauce to cook with is fine and then glazing your product is really a simple process, just cook it on, not pour it on. Remember, that this is a meat contest and not a sauce contest. If you can lightly touch the product with your finger and the sauce comes off, it's not cooked on.
Pork Spare Ribs will be the type of ribs to cook. Not baby backs or country style, PORK SPARE RIBS, these can be trimmed, like Kansas City Style, St. Louis Style, or not trimmed. The cookers should smoke whole racks and prior to turn in, cut them in to individual ribs and pick out the best 7 for turn in. Place them in the container, parallel to the box hinge, 5 on the bottom and 2 on the top all facing the same way, or 4 on the bottom and 3 on the top, if you can get all 7 on the bottom, that's ok too. The meat side should be facing upward and in the same direction. I will explain this to all the cookers at the head cooks meeting.
Nothing is to be added to the product, once it comes off the pit. Again, meat contest, not a sauce contest. No juices, sauces, or apple juice puddling in the turn in container. No dipping the product in juices and then placing in the container. I will meet with all the head cooks, prior to the head cooks meeting to go over the requirements.
Appearance is a factor in the overall score of the product, however no garnish in the turn in tray or container.
The top 10 places in each category will be announced by ticket number and the head cook will come forward with their number to verify. All the containers will have a number that is taped whereby the judges can't see the number. At the awards, the number will be pulled from the tray and then revealed. I will also call the numbers of those who made the final table.
I certainly don't want to convey that the IBCA rules are overwhelming, on the contrary they are really quite simple. The cookers will really have a great experience with the IBCA format and when it's all said and done, will be ready for more cook-offs.
I hope this helps to ease some of the concerns.
It will be a fun and rewarding experience.
Don
Note to Ron;
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.
If the cook-off generated more than 60 cookers then you would turn in 2 (1/2 fully jointed chickens), the first half would be used on all preliminary and semi final tables and the second one to be used only on the final table. This will be announced at the cook-off.
Regards,
Don
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I am stumped about the chicken too.I am not sure 2, 1/2 of chickens whole will fit into a 9" square box ?? I hope someone clears this up.
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Michael,
just a note, the contractors division will be judged by the same judging process, however since this is an open the rules for turn in are different. pretty much anything goes, sauces and garnish is ok, and remember, it must be an entree and not one of the 3 meat categories. The open (Contractors Division) is always fun and exciting, you just never know what's going to show up.
Regards
Don
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Only 1/2 chicken,ok ,I get it !
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Can someone go over the rules for the 'peoples choice " when will it be,what are the rules and what are the procedures .I know it was somewhat covered before,just wanting a review,Thanks !
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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
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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!!!
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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?
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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]
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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 ;)
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That's a fine compliment and I appreciate it. I'm sure that your chicken is going to look every bit as good.
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VQ, he is right, that does look fantastic and yes, I believe that is how it is to be turned in.
Great job!!!
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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
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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.
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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
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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.
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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 ;D
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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 ;) :P now if your butcher trims it then packs it that sounds fine gl.
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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.
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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.
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ok,I had planned on about 150 people.so I will bump it up some.Thanks !
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VisionQuest220
You're right, there is nothing in the IBCA rules about meat being trimmed prior to inspection, not a problem as far as the IBCA is concerned. .
regards,
Don
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I was reading the rules brochure that came in the info packet and noticed the only mention of a meat inspection is in section # 1. That states, "The preparation and completion of any and all meats and sauces in competition is within the confines of the cook-off site and during the time limits designated by the promoter".
Does this mean that I can only use a sauce that is prepared onsite?
Thanks,
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I was reading the rules brochure that came in the info packet and noticed the only mention of a meat inspection is in section # 1. That states, "The preparation and completion of any and all meats and sauces in competition is within the confines of the cook-off site and during the time limits designated by the promoter".
Does this mean that I can only use a sauce that is prepared onsite?
Thanks,
No your sauce doesn't have to prepared onsite- as most people use commercial sauces
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Thanks for the quick response Lynn, great to see such support from you, Don and the IBCA, we are really thrilled to be working with you on this contest.
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Hiyas Don and Lynn=)
fast (and possibly silly) question please=)
do we have to have entered as contractors (and paid the higher entry fee) to enter the contractors division food entry?
I am confused on that one point ...
(no fair asking the circuis midgets about the other things I am cornfused about either!)
heheh
Thanks =)
Ess
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Hiyas Don and Lynn=)
fast (and possibly silly) question please=)
do we have to have entered as contractors (and paid the higher entry fee) to enter the contractors division food entry?
I am confused on that one point ...
(no fair asking the circuis midgets about the other things I am cornfused about either!)
heheh
Thanks =)
Ess
That would a question for Michael to answer -- I would assume that if you want to cook in the contractor's division also you would have to pay the extra entry fee.
But again you would need to check with Michael or Ryan.
Good Luck
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Yes, to be in the Contractor's event, you have to have paid the extra $50. Please let me know if you want to do this, you can still sign up for it.
Thanks... ;)
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Thanks both of you=) I had one of those sniggling feelings that was the case! still...had to ask, cause you never know=)
and so it begins....
;D
Ess