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Porky Joes
09-20-2011, 09:27 PM
I was wondering if anyone would provide pictures of their pulled pork turn in boxes. I am thinking of entering the Lambs Farm BBQ Contest in Libertyville, IL for both the pulled pork and ribs. This would be my first time trying pulled pork.

Thanks in advance.

Porky Joes

jbrink01
09-20-2011, 09:28 PM
Speaking only for myself, no. Sorry.

Smoke'n Ice
09-20-2011, 10:09 PM
I believe that a search of the forum should show some results. I know that several months ago I posted some photos of mine that were winners and one was 1 appearance score away from a 180.

Balls Casten
09-20-2011, 10:19 PM
Although not a recent photo here you go, nothing complecated with pork.
We TRY to provide slices, chunks and pulled. I say try because we dont always get good slices.
Rule number one is dont put something in the box just to have it in the box. Only put good meat in the box.

Also do a search on the money muscle.

Ron_L
09-20-2011, 10:30 PM
There are a bunch of boxes posted here...

http://www.bbqcritic.com/judgemybox.html

If you do enter Lamb's Farm please stop by and say hello!

fnbish
09-20-2011, 11:03 PM
Here you go. This setup has done pretty well for us on appearance.

http://i1083.photobucket.com/albums/j395/fnbish69/Pigs%20n%20Peaches/2011-08-27_13-02-52_281.jpg

Porky Joes
09-21-2011, 06:15 AM
I would like to thank everyone for the positive feedback on this post.

Lake Dogs
09-21-2011, 08:30 AM
Not trying to send you to another site, because bbq-brethren is (as are the brethren themselves) AWESOME.

However, bbqcritic.com has a lot of pictures with ratings from judges and comments of what they're thinking and not thinking. I think it may help you to see. Also, what one finds appealing another might find ghastly. Welcome to humans...

Stoke&Smoke
09-21-2011, 08:47 AM
I was wondering if anyone would provide pictures of their pulled pork turn in boxes. I am thinking of entering the Lambs Farm BBQ Contest in Libertyville, IL for both the pulled pork and ribs. This would be my first time trying pulled pork.

Thanks in advance.

Porky Joes

Don't think about it too long, Stephanie sent out last call email Monday
Come and say hi to us as well! Or you'll meet us during "shot fairy" rounds

big brother smoke
09-21-2011, 09:47 AM
Just don't do pork and ribs. Dive in and compete chicken and brisky too. Good luck!

Scottie
09-21-2011, 10:00 AM
This is one of the contests that you can pay per category. Although, id do the same thing and cook all 4 categories ....

I'll be there to defend and see all my resident friends. It's special how excited they all get. I'll probably have to bring another batch of t-shirts to hand out to the residents.

kerryk
09-21-2011, 06:52 PM
These are two that I turned in.
One was a 20th and the other a 43rd...

Tell me what you all think? The 20th was my FIRST KCBS and the 43rd was my SECOND KCBS

http://i30.photobucket.com/albums/c304/AFSOC/DSC_3942.jpg
http://i30.photobucket.com/albums/c304/AFSOC/DSC_3884.jpg

boogiesnap
09-21-2011, 07:36 PM
those are interesting boxes.

where are you getting hurt? appearance, taste, or tenderness?

BTW, start a new thread...we're hijacking here.

Porky Joes
10-02-2011, 09:33 AM
What is considered the money muscle?

thillin
10-02-2011, 01:25 PM
Speaking only for myself, no. Sorry.

Just wondering, do you not have one to share, or don't want to share?


(Following not directed to any individuals)

I see this when people ask for box pics. Can a turn in arrangement be so top secret that you can't post a pic? Even if you have a signature box, I'm sure some people here could learn from any box pics past or present. Why not post a box from 2 years ago of an arrangement you don't use anymore? Some of the newer cooks may not have seen but a couple of turn ins, and just needs a starting point.

HeSmellsLikeSmoke
10-02-2011, 01:37 PM
Here is a very informative link from The Picked Pig, a Brethren. He is very generous with his information and shows pictures of some of his really good looking pork boxes.

http://www.bbqbug.com/forums/bbq-contests/1252-award-winning-competition-pork.html

tomace
10-09-2011, 10:16 AM
some of these pics look terrible, and some look great! my suggestion is the same as everyone else said. if it doesn't look like you want to sit down with a beer and devour your own turn in box yourself then don't send it in. in my experience though the box with the money muscle sliced in the middle and laid out with hunks on both sides does well. that is what i've been doing for the last few comps. and will normally get 5 nines and an 8. pork scores 169-174 total. good luck!

Cokyjara
10-09-2011, 06:40 PM
You might not want to use the two pictures above. No insult meant to KerryK, but where did you place on those two. Was it a comp with 20 and 43, respectively, teams at the comp? All kidding beside, moist looking and carefully sized and placed meat will always look more desireable. Heck, even the deserts at Golden Corral look good. That is until you bite in:-D. Go for the wow factor. You can always at least fake the taste and tenderness parts at the beginning like the desserts at Golden Corral, that is until they actually get to taste it.

SCSmoke
10-10-2011, 06:00 PM
Here is a very informative link from The Picked Pig, a Brethren. He is very generous with his information and shows pictures of some of his really good looking pork boxes.

http://www.bbqbug.com/forums/bbq-contests/1252-award-winning-competition-pork.html

Thanks!! This is a great link.

Porky Joes
10-10-2011, 06:12 PM
At Lambs Farm this weekend, it will be first time at pulled pork in a contest, so I don't have anyboxes to show on here. Would you please explain what the money muscle is? I have not heard the term before.

Porky Joes
10-10-2011, 06:33 PM
I will be using the picnic cut, does that have the money muscle in it?

Ron_L
10-10-2011, 06:40 PM
I will be using the picnic cut, does that have the money muscle in it?

Nope. the MM is only on the Boston Butt. there is a thread around here with a good picture. I'll try to find it.

Be right back :-D

Ron_L
10-10-2011, 06:43 PM
Here you go...

http://www.bbq-brethren.com/forum/showthread.php?t=117865

Post number 6.

BTW, a bunch of Brethren teams are planning to get together on Friday evening (probably around 6:30 after the cook's meeting) at the Stockcar BBQ site for food, drinks and fun. Please stop by and introduce yourself. The info is in the roll call thread...

http://www.bbq-brethren.com/forum/showthread.php?t=116713

Porky Joes
10-10-2011, 06:55 PM
Thank you for the information on this. I will try to stop by on Friday but probably won't have any food to share. I need to find some time to sleep between Thursday morning and Saturday night. What time do people start showing up to set up their site?

Divemaster
10-11-2011, 01:33 PM
Thank you for the information on this. I will try to stop by on Friday but probably won't have any food to share. I need to find some time to sleep between Thursday morning and Saturday night. What time do people start showing up to set up their site?

Since you're new, I guess we could let you get away with bringing a couple of bags of chips... lol

We'll be there around 8:00 Friday morning... Most of my group has to work so I'll be doing most of the setup, plus I've got to get the hams on the cooker.

One more thing. If you have any questions, or need anything (except our brisket:hand:pork:hand:ribs:hand:chicken:hand:) please feel free to ask. I don't know any one that isn't willing to help a brother (or sister) out.

Stoke&Smoke
10-11-2011, 02:17 PM
Jeff's correct, most anyone will help if they can. We're going to try and get there pretty early Friday as well, although maybe not as early as Jeff. This is the first time I can remember them having a full 60 teams, so it will be easier to set up, I"m thinking, if we arrive earlier. (more room to move, park, etc.)
Guess I need to get busy buying, trimming, making chili, making apple pie shots...I'm working too hard to be on vacation!

Divemaster
10-11-2011, 03:01 PM
Jeff's correct, most anyone will help if they can. We're going to try and get there pretty early Friday as well, although maybe not as early as Jeff. This is the first time I can remember them having a full 60 teams, so it will be easier to set up, I"m thinking, if we arrive earlier. (more room to move, park, etc.)
Guess I need to get busy buying, trimming, making chili, making apple pie shots...I'm working too hard to be on vacation!

WHAT!!!!! :shock::shock::shock::shock: Old Chili :shock::shock::shock::shock:

Stoke&Smoke
10-11-2011, 04:19 PM
:mod::mod::mod:
Yikes! It's the chili police!!!

I don't care what they're doing for the chili contest. This will be made, simmered overnight, and Packed hot into a cambro, then moved to a crock pot once we're set up (which could take a while, since we still have a busted roof cable! Oh well, at least I fixed the power this week with a new panel!

Porky Joe...to get back to the original thread, We had very good luck with this box. However, if I had it to do again, I would probably reign in the green a little more. Sometimes what looks good when you're in crunch time looks different later. Still, we usually try a similar presentation most comps.

That would be the "money muscle" you asked about in the center, and the best chunks and bark that we could find off the 2 butts we cooked. I don't think I'd mess with a picnic cut for comp. You should be able to find Boston butt at Sams, Costo, or Restaurant Depot
http://i300.photobucket.com/albums/nn21/2SkinnyCooks/Lake%20Michigan%20BBQ%20Tour/BILD1029.jpg

Porky Joes
10-11-2011, 11:00 PM
It looks like I will have some extra chili to bring in from work competition on Thursday. I tripled the recipie and filled two ducth ovens.

LOL

I am going to try the Boston Butt althought it will be first time. I usually get my meat from Caputos.

Porky Joes
10-11-2011, 11:28 PM
I am going to try and smoke a 5lb boston butt around 250F. Can anyone give me advice on how long it should cook for?