Did a 114# hog stuffed with chickens, hot sausage, peppers and onions. Added 6 more chickens on the side and 5 more pounds of Italian sweet sausage to the mix. The hog was skinned (not my idea) but turned out great. It made for lots of bark.
Ed.

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Anyone know why Pork has increased to much? I was paying $.79-.99 per LB. 6 mo. ago for Butts (Cryvac twinpacks). Now they have about doubbled in price ($ 1.50-2.00 per LB.). Rib have gone up about $.70 per LB. too. I did score some Briskets last week for $1.57 LB. I was happy about that.

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I've discovered that I like some Citrus flavor in my dry rib rubs. I usually throw some lemon and orange zest in the rub.

I figured if it's good in the rub I'll try it in sauce as well. Normally I start with KC Masterpiece and doctor it up will honey or jelly. This time I used Orange Marmalade.......

Not only didn't I get the citrus flavor I was looking for but it totally muted the normal flavor of the base sauce....I basically had a totally tasteless concoction.

Anybody else like the citrus and do you work that flavor into a BBQ sauce?

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Need HELP guy's n gal's. What is the SECRET to getting CRISP chicken skin on a smoker ? It was always rubbery. It was that way on my Offset stick burning smoker and on my Ole Hickory. Was smoking at 225 degree til done on both units. Getting a new Lang 84 and would like some advice on how to get CRISP skin on my chicken. Thanks for you help in advance.

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Yesterday we competed in an IBCA sanctioned contest in Albuquerque, NM. At the awards ceremony we were called for 1st in chicken, fifth in ribs, and fifth in brisket. Then we were called as the Grand Champion, handed a trophy and a check, congratulated by all our friends, and called our wives to say we won. As I was sitting in the car about to drive away, someone tapped on the window and said you need to come back, there is an "issue". As it ended up, the official IBCA "head judge" changed the rules AFTER the awards ceremony and told us we actually won Reserve not Grand so we had to hand back the trophy and the check.

In IBCA contests, only chicken, ribs and brisket normally count toward GC. This contest also had a pork category that is classified as "other" in the IBCA rules. We were told several times on Saturday that the pork category did not count toward GC. The IBCA head judge stated so at the awards ceremony. Harry Soo of Slap Yo Daddy BBQ was announced as Reserve Champion at the awards ceremony. He stuck around after the awards and argued with the head judge that because the entry fee also included the pork category that it should count toward GC and the head judge gave in and changed the rules after the fact. I don't know how much the fact that Harry is a high profile TV celebrity had to do with it, but nowhere in the IBCA rules does it say that if an "other" category is included under the same entry fee it should count toward GC. In fact, there were chili and dessert categories that were also included in the entry fee so why didn't they count toward GC as well?

Let me be clear that I have nothing against Harry personally for pleading his case. My issue is with the judge who changed the rules of the game AFTER the awards ceremony. If it was simply an error in the calculations, I would have no issue with it, but this was a change in the rules. What if we had decided not to turn in a pork entry because it didn't count anyway? Were there teams there who actually did that? Who knows. There was more at stake here than the prize money and bragging rights. This contest was one of only two qualifiers in New Mexico so the winner has a 50/50 chance of going to Jack Daniel's. That's why teams like Harry Soo's came all the way from California and Arizona to compete.

Some like to complain about KCBS, but at least at a KCBS contest you know what to expect, and what the rules are BEFORE you get to the contest. You don't find out after the awards ceremony. The rules are clear and consistent and the KCBS reps do an excellent job of enforcing them. This was only our second time entering an IBCA contest, we did the same event last year when the only meat categories were chicken, ribs and brisket. If this is how things are done at IBCA events I would have to think twice before entering another one.

Competition BBQ has high stakes these days, with real money involved, not to mention the "qualifier" aspect. Rules need to be clearly established, UP FRONT, and then enforced. There is too much at stake to run a contest these days with loosey goosey rules that can change even after the awards have been handed out. If you're doing an IBCA contest, make sure you get the head judge to clearly state the rules that will be applied for that event before you start cooking. Otherwise you might get a surprise.

Garry

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