PDA

View Full Version : Wildomar Ultimate BBQ Turn In Boxes


Bigmista
03-21-2011, 01:01 PM
I showed you all of the practice, This is what went in the boxes. Let me know how you would judge the appearance of these and I will post the actual scores a little later.

http://i77.photobucket.com/albums/j67/bigmista/Wildomar%20Ultimate%20BBQ%20contest%202011/SDC11163.jpg

http://i77.photobucket.com/albums/j67/bigmista/Wildomar%20Ultimate%20BBQ%20contest%202011/SDC11164.jpg

http://i77.photobucket.com/albums/j67/bigmista/Wildomar%20Ultimate%20BBQ%20contest%202011/SDC11165.jpg

http://i77.photobucket.com/albums/j67/bigmista/Wildomar%20Ultimate%20BBQ%20contest%202011/SDC11166.jpg

http://i77.photobucket.com/albums/j67/bigmista/Wildomar%20Ultimate%20BBQ%20contest%202011/SDC11167.jpg

So what do you think?

Pigs on Fire
03-21-2011, 01:11 PM
Chicken- 9. I guess I'd take off for all of them not being "perfect" in shape.

Ribs- 9. I'd take off some for the white area on the left of the lower pieces.

Pork- I wanna hit you hard because there's no pulled in the box, but I don't know how ya'll do things in the wild, wild, west. We'll go 9, 8 if that is some silver skin/connective tissue on that chunk on the left.

Brisket- 9 I think you could get a 10 if the slices were wider and the burnt ends were more plentiful and piled in the rear.

The Virginian
03-21-2011, 01:21 PM
The layout on each is fine. My only suggestion is less sauce. Everything is coming off too shiny, like they were all dipped in high sheen wax. Maybe its the camera, but worth thinking about.

Brett

Bigmista
03-21-2011, 01:21 PM
We were really pressed for time with the brisket because I wasn't happy with it at all. Got it in with 12 seconds to spare.

Bigmista
03-21-2011, 01:35 PM
Anybody else?

Spydermike72
03-21-2011, 01:37 PM
If I were judging those boxes and taken into consideration that I would only have about 3-5 seconds to see them I would give you the following scores on appearance:

Chicken - 9, looks really good. Some of the pieces are a little off but that is ok. As mentioned they might be a little over sauced.

Ribs - 9, again it looks heavy on the sauce. It may be the pics...

Pork - 9 I like it!!

Brisket - 8 maybe 9, a few of the burnt ends are not all facing the same way and the back pieces on the slice look like they could use a little spritz, look a little dry.

All of them look really good to me!!

mobow
03-21-2011, 01:42 PM
Chicken a 9 for sure.
Ribs a 8. missing sauce on the two left ribs.
Pork a 8, maybe a 9. A little more of the chunked meat would help
Brisket 7 maybe 8. Looks a little ragged, uneven. keith

bover
03-21-2011, 01:46 PM
Chicken - 9 - Nice uniformity and very appetizing and not over-sauced for appearance purposes in my opinion.
Ribs - 9 - Near textbook. Good job!
Pork - 9 - In this area, we're used to seeing pulled in the box but the meat you're presenting looks fantastic.
Brisket - 8 - Slices aren't as uniform enough to warrant a 9 and the ones in the middle look a tad dry. Sounds like you already knew that though.

Bentley
03-21-2011, 01:52 PM
They are all 8's looking here, in person they could quite possible be 9's.

Harbormaster
03-21-2011, 02:02 PM
Chicken - 9 Looks great to me
Ribs - 9
Pork - 8 Something just looks wrong with the sliced pork
Brisket - 7 Very obvious you were in a hurry. Some of the slices look 'torn'.

Contracted Cookers
03-21-2011, 02:18 PM
9 on ribs and chicken 8 on pork and brisket nice job thanks for shareing:clap:

wormdrink67
03-21-2011, 02:29 PM
Regardless of how I'd score them on appearance (9,9,9,8) I find it hard to believe that your chicken placed the way it did. I'd be pitching a fit. Great looking Q man, hopefully you wont get a suck table for chicken judging next time.

Bigmista
03-21-2011, 02:37 PM
Here are my scores:

Chicken 8 9 8 9 8 7 - 42nd place
Ribs 8 8 8 8 8 6 - 8th place
Pork 8 8 9 9 9 8 - 19th place
Brisket 9 9 8 7 7 9 - 14th place

G$
03-21-2011, 02:37 PM
I think I am in trouble in Gilbert. They ALL look great Neil.

PERSONAL preference: I like my brisket slices un-squared. They look less appretizing to me when they are not some sort of natural shape and color. That box is maybe an 8 to me?

Bentley
03-21-2011, 02:53 PM
I have trouble with the 7's. I just don't know how you make that meat more appealing...The 8's are fair, like I said in person maybe a 9, some obviously felt that way...The 6, well, it always seems to happen to us too. Would love to know the experience level of that CBJ. I have to believe it is not a 1st or 2nd time judge and if it is a more experienced CBJ, I would love to see what they consider above average.

Southern Home Boy
03-21-2011, 02:55 PM
I was going to say strong 8s across the board. Mostly not 9s because of the sauce issues already mentioned.

Your Chicken looks really good, but it was uneven and the sauce was "gloppy".

The ribs seemed a little "skinny" and the sauce was gloppy again.

The Pork looked "sparse" - six slices of MM and only six pulled chunks. More pulled chunks may have helped "fill out" the box. Sauce issues again that I think detracted from the probably beautiful color of the cooked meat.

Brisket - Trimmed off the ends of the slices to fit the box; the "burnt ends" just look like chopped up pieces of point and don't really add anything to the appearance; the sauce again covers up the meat and I think detracts.

Please bear in mind that I think all of your turn-ins look WAY better than what I usually box up, and I really think they're all fantastic, but since you asked, I wanted to give an honest opinion.

Bigmista
03-21-2011, 03:04 PM
That's why this is so hard. Some people say it needs to be shiny so it will "pop" in the box. Others say it's too shiny and too much sauce. How do you please everyone? Find a way to submit 12 thighs, 6 with no sauce and 6 with heavy sauce?

Scottie
03-21-2011, 03:06 PM
I think they are fair scores.

I'd also suggest filling the box. Don't leave so much green. It's a meat contest and give them meat. Especially pork and ribs.

Lake Dogs
03-21-2011, 03:19 PM
^^^ I've always agreed with the fill the box thing. My scores were:

Chicken 9
Ribs 8
Pork 8 <-- like what you're doing, but fill it, and the sheen might've been a bit much
Brisket 8


Yeah, the sheen is a double edged sword. Some people are conditioned to like and
expect a high gloss shine. Where as I grew up with barbecue that didnt shine so
much and later worked in publishing/printing/advertising where food literally was
sprayed with shellac for that shine. To me, too much shine looks almost fake. I
wouldnt grade off for it, but its just not as appetizing (to me) as it could be.

The ***** of it is that it's subjective, and everyone has differing opinions. This is
why landing on a good table is really key and the luck of it. A good table meaning
one that's good for you, where your *style* is appreciated.

Southern Home Boy
03-21-2011, 03:41 PM
Neil,
To me, the key is making the meat look "juicy". You know, that kind of "bite into it and have grease running down your chin" kind of juicy vs. a "shiny" that you get from a sauce.

I think sometimes - like I mentioned above - the color of the sauce obscures the color of the meat. Yes, you get shiny, but you don't necessarily get juicy.

Maybe the key to a perfect turn-in is finding a way to get the "juicy" look but with the all-out flavor of a sauced bite?

Smokin' Gnome BBQ
03-21-2011, 03:41 PM
all the boxes look great! I love chicken that looks like chicken.

the brisket box looks like it could use some work but youll hit that next time when you have..time!!

lookin' good!

landarc
03-21-2011, 03:47 PM
I am not a CBJ, but, I was thinking...

chicken-9
ribs-9
pork-8
brisket-8

8's are because I like to see the meat cut faces appear un-sauced, I disagree with the shiny part of the meat being necessary. But, I have heard repeatedly that the meat has to be shiny.

ThomEmery
03-21-2011, 04:05 PM
There are a few nortorious low scoring cbjs in so cal
Looks like you saw them a couple of times

AZScott
03-21-2011, 04:25 PM
Presentation at this point isn't really something I would worry about much more if I were you. Look at that, there's three 7's and one 6! I think most of us would be thrilled. By the time the low scores are knocked out, I'm sure your presentation scores averaged 8.0000 + which is great.

Here are my scores:

Chicken 8 9 8 9 8 7 - 42nd place
Ribs 8 8 8 8 8 6 - 8th place
Pork 8 8 9 9 9 8 - 19th place
Brisket 9 9 8 7 7 9 - 14th place

Slamdunkpro
03-21-2011, 06:16 PM
Here are my scores:

Chicken 8 9 8 9 8 7 - 42nd place
Ribs 8 8 8 8 8 6 - 8th place
Pork 8 8 9 9 9 8 - 19th place
Brisket 9 9 8 7 7 9 - 14th place

I'd rate your boxes at Chicken - 8 Ribs - 9 Pork 7-8 (fill the box!) and brisket 8. With the appearance scores you posted the judges clearly didn't like your chicken and were iffy on your pork & brisket. What were your taste and tenderness scores?

Bigmista
03-21-2011, 06:21 PM
CK 887 978 878 967 877 778
RI 878 899 898 876 899 677
PK 878 888 988 978 987 877
BR 977 988 888 788 778 987

Anybody wanna explain the 677 guy on ribs?

AZScott
03-21-2011, 06:32 PM
Yea, you had two tough judges on ribs.

dreed
03-21-2011, 06:53 PM
It's too bad the judge who gave you the 6 didn't offer any feedback. I think judges who give low score outside of the other 5 judges should give comment card.
I think the scores are fair with that being said. Except for the 6's

Contracted Cookers
03-21-2011, 06:53 PM
yeah probably a dick in person too

Contracted Cookers
03-21-2011, 06:55 PM
CK 887 978 878 967 877 778
RI 878 899 898 876 899 677
PK 878 888 988 978 987 877
BR 977 988 888 788 778 987

Anybody wanna explain the 677 guy on ribs?
yeah probably a dick in person as well

Lakeside Smoker
03-21-2011, 06:58 PM
Anybody wanna explain the 677 guy on ribs?

He's the reason there's a dropped score. :-D

AZScott
03-21-2011, 07:15 PM
Looking at your ribs I think the low scores are more about taste. Three judges loved it while three thought it was so so. I am a firm believer that to some judges, taste and tenderness are almost the same.

RI (Taste/Tend) 78 99 98 76 99 77

Q-Dat
03-21-2011, 07:19 PM
I'm not a judge, but if I ever become one I will judge the appearance of the meat based on how much it looks like I want to eat it. I could give a flip about pieces being irregular or not straight.

Bigmista I give you 9's on all, but then if everyone had my opinion on this matter I suppose we wouldn't need to ask each other for advice would we.

mobow
03-21-2011, 07:28 PM
Haveing not tasted your presented samples I can only give thoughts of things I have seen while judging and then you will have to decide what applies and what does not. I judge quite a lot and just now prepariing to try my hand at cooking. When I look at your rib scores the thing that jumps out to me the most is that half of the judges gave you 9's and the other half gave you 7's. So why? Could just be bad luck of the draw and you got a table that either were very different in experience or preferred taste. But the the thing I think you need to do is ask yourself the question did I give them similar samples. Only you can answer that. As I have judged I have found myself sometimes trying to naw a piece of meat off of a bone only to look across the table to see the same box sample falling off the bone. We got different samples from the same team. Have had similar experience with taste profiles as well. This not the norm. Most of the time the samples seem very similar but not always. Something to ask yourself. If you rule that out then 3 of the judges were just wacked but now you have to wonder which 3. :rolleyes:

Brewer
03-22-2011, 12:39 AM
yeah probably a dick in person as well

I thought the same thing...
.................***
..............*.......*
Total:.... *.........*
.............**......**
...............*.....*
...............*.....*
...............*.....*
..............*.......*

That Chicken looks damn good and those Ribs look good too. No reason for the 6.

Sorry in advance Mods...:becky:

Lake Dogs
03-22-2011, 09:23 AM
There's a reason that they drop the lowest score, and he/she defines the need
for this.