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jrbBBQ
04-03-2011, 11:29 AM
I had a great time this weekend in Benton, Ky. It was the first time I've ever competed, and it was also the first time I had ever been to a KCBS event. All of the people I met down there were really good people that I hope I'll see again at a few contest. Everyone that I talked to had really good advice for a first time team. Now for the boxes... I didn't finish last. I actually finished 26 out of 40. I was extremly happy with my results, especially after a few cooking hiccups that I thought were gonna destroy 2 of my entries. Tell me what you think. http://i1231.photobucket.com/albums/ee510/jrbBBQ/DSCF0251.jpg

jrbBBQ
04-03-2011, 11:30 AM
http://i1231.photobucket.com/albums/ee510/jrbBBQ/DSCF0246.jpg

jrbBBQ
04-03-2011, 11:31 AM
http://i1231.photobucket.com/albums/ee510/jrbBBQ/DSCF0241.jpg

jrbBBQ
04-03-2011, 11:32 AM
http://i1231.photobucket.com/albums/ee510/jrbBBQ/DSCF0234.jpg

jrbBBQ
04-03-2011, 11:33 AM
sorry about the giant pictures.

HeSmellsLikeSmoke
04-03-2011, 11:56 AM
Great looking boxes. Hell of a first entry!

Ron_L
04-03-2011, 12:03 PM
I like giant pictures :)

BTW, you can put more than on picture in a post.

OK... I tell everyone this. At a comp, the judges get 20 seconds or so to make a judgement on appearance. With pictures i can go back and forth and notice a lot of things that the judges may never see...

Here goes...

Brisket: Try to build the parsley bed higher to bring the meat up higher in the box. The slices loog good, but are sloppy. The right edge is very rough. Either trim to box size before cooking, of if you have to cut some off to fit into the box do it cleanly, and I think the box looks better if both sides are the same (trimmed or untrimmed). Also, the chunks are cut pretty rough. There are bits of loose meat or bark on the right side of the box that should have been removed. The slice thickness looking good and the spacing looks OK. Some of the slices could have been adjusted a bit. There is a bit of something on the face of the front slice that should have been removed.

Pork: The layout looks random. If you want it split like that I would put the MM right down the middle and then have the same number of chunks on both sides. Another option is chunks on one side and pulled in the other. A little sauce would also make those pieces shine.

Ribs: Probably the best box, but could use some tweaking. Try to get even edges on the parsley and use the yellowing parsley in the middle of the box where it is covered with meat (the right side of the box is all yellowing). the ribs look a little dark and blotchy, but not bad. A coat of glaze or a spritz of juice right before boxing would have helped a lot. The cuts are uneven. Try to get clean, straight cuts. Are the ribs from the same rack? If you can do there it looks better in the box.

Chicken: Try to trim the pieces before cooking so that they are all the same general shape and size. the sauce is very blotchy and takes away from the appearance. Was the sauce cold when you put it on? heating the sauce makes it flow better when brushed on.

I told you that I would be picky! overall a nice job for a first comp!

What were the appearance scores from the judges?

I would have given the brisket a 7, the pork a 6, the ribs an 8 and the chicken a 6.

trekmstr
04-03-2011, 12:06 PM
looks real good for the most part, but time perminting i would make a few changes.
1. on brisket and chicken bring the greens up a little higher on the sides.
2. on the ribs if at all possible try to keeps them in the same order as you cut them. that way the cut edges match up.

Dale P
04-03-2011, 12:15 PM
Looks better than our first comp by a mile.

jrbBBQ
04-03-2011, 12:39 PM
appearance was ck 7,8,8,8,8,7 ribs 7,7,8,8,9,9 pork 7,9,9,9,8,9 brisket 8,9,8,8,8,7. The ribs were from two different racks, I cooked three slabs and f'd all of them up. I haven't cooked ribs that crappy in 6 years, it was a little bit of nerves and I panicked, and rushed them a little bit. Chicken, I went to brush on sauce, i(t wasn't cold, just brushed on at the last second) and the skin on a few pieces were coming off when I brushed them! so I tried a piece (skin=rubber) and removed skin on some pieces tried to cook some more rub and sauce on them and turned in skinless chicken. The pork box was just put together by some good look pieces I picked, but I was running short on time. The MM one of my butts got destroyed when I was trying to slice it and I got lucky to get the slices I did on the other butt. I did wipe up the brisket box after that picture was taken, and I did get that speck of something off the first piece. After it was all said and done, I got 26th out of 40 overall and my pork got 11th. I think if i hadn't have messed up my ribs and brisket I could have moved up a few spots.. chicken, that's another story. I gotta do something different (competition chicken is making me hate chicken.

bignburlyman
04-04-2011, 08:52 AM
jrb, I agree with what Ron L said. In addition I have to say on the brisket box I am not sure the burnt ends separated on top and bottom help the appearance. I think if they were all at the top, or on the bottom would have been better.

The pork box the chunks look a little dry, and like Ron L said a little disorganized. Overall everything looks like something I would like to eat.

Big George's BBQ
04-04-2011, 09:53 AM
Agree with Ron Very nice for first time

CBQ
04-05-2011, 01:10 AM
competition chicken is making me hate chicken.

Sounds like you are on the right track then! :becky:

(Put it back on the heat after you sauce it. Makes it look purdy.)

Lake Dogs
04-05-2011, 08:07 AM
Ron is right and we agree on most, particularly that we have more time to be critical.

Brisket, to me this was your best box. I dont mind it being down a little, and frankly I'm a fan of less greenery (BTW, pretty good job all around on the greens). To me the beef was appetizing and has the appearance of being moist. I do want to take a bite. However, critically, there are a few beef specs here and there that could use some clean up. I'd give it an 8.

Pork - Random as Ron said, and to me the bark is so black that it takes away from the appetizingness. This could be just the flash doing this. Not enough pork in the box for my appetizing palate. Ron mentioned sauce to shine it up a little; I'm not a particular fan of sauce on pork, so I'd be the opposite on this. Shine is nice, but probably not at the cost of taste. It depends on your Q... I'd give this a 7.

Ribs - not bad but not great. dark and/or blotchy. My score is somewhere between a 7 or an 8.

Chicken - 6. While the sizes are largely similar and similar shape (doesnt bother me personally when they aren't), the sauce is blotchy to the point of distracting and not appetizing.