View Full Version : Practice boxes before first comp in 2 weeks

05-16-2012, 09:07 AM
I have been reading through the forums and stuff, this really is about my first post. But last year my roommate and I decided to do BBQ competitions along with our Chili comps. So we spent last year just working on things. Our first competition is the Smokin' on the Summit in Lee's Summit in 2 weeks from Friday. Well we finally got to do a competition dry run where we camped at the house and timed everything for turn in times. This was also the first time we practiced our boxes. All feedback is welcome on the boxes, we are still working on that portion of things. The pictures aren't the best, but it was all we were able to get. Thanks.






05-16-2012, 09:52 AM
Chicken-5 Sauce is uneven and the chicken color is real uneven. Some parts look almost black(right top) while others look alot whiter (bottom left).

Ribs-8 I thought the ribs looked great. The two going opposite direction would probably look better just next to each other. The offset looks alittle off. The meat has good color and looks moist

Pork-6 Pork is buried in garnish. Let it sit on top like the chix and ribs. The sprinkling of rub also takes away from the meat. It could also be the lack of light in the photo,but the meat looks alittle on the dry side.

Brisket-7 Sauce looks kind of thick and blotchy, but the bark color and slices look good.

Overall it looks like a good first try.

05-16-2012, 10:59 AM
For those too lazy to click on the links:





05-16-2012, 02:40 PM
Chicken 5 - Looks kinda burnt, fill box with green stuff, it needs a nice bed, no box showing through

Ribs 7 -wonderfull color, cut em all same width (important), I'd go 3 over 3 or 4 over 4.
Same problem with garnish

Pork 6 - lookin kinda dry, sprinkled rub puts me off, greens much better

Brisket 7 - Like the look of the slices, arrange more evenly big to small. BE's look ok, present 3 and 3

Your on a good path.

05-16-2012, 03:00 PM
Chicken-5 Like others said, looks burnt. Need more greens to fill out the box and cover up the bare spots. Needs more of an ever coating of sauce.

Ribs-7/8 Ribs look nice(nice color and looks moist). Needs a better arrangement of the meat. Greens looks wilted in spots.

Pork- 5 Looks very dry. Not a fan of the sprinkled rub on top(distracting)

Brisket-7 A little too much sauce is spots. Cuts look pretty thick(could just be the picture)

05-16-2012, 06:00 PM
I really like that you cooked the brisket fat side up!!! It's the only way to get that crunchy yet soft bark on top, and great job trimming the fat cap down to the perfect level on it, the fat is almost completely melted away below the bark! maybe a bit much on the sauce...

05-16-2012, 06:01 PM
ps- I would keep experimenting with whatever techniques you are using

05-16-2012, 08:02 PM
Thanks everyone for the thoughts on our boxes. The chicken was the first box we did. It is sitting on a bed of parsley. Which when we took the thighs out there was parsley stuck on the bottom, so we will be going to no parsley on the bottom just around the side. We aren't sure why we sprinkled the pork and we put it in the box before running a little bit of juice over it.

Thanks again, we will be practicing a little bit more this weekend.


05-16-2012, 10:48 PM
The sauce seems a bit uneven on the chicken.
I like the way the ribs look. In this box however, it looks like you could have put one more into the box on what is the bottom of this picture. Seems like that might balance it out a little bit.
Get some chunks of the MM in addition to the pulled pork. Just pulled doesn't give judges an option.
Brisket looks pretty good to me, but I can speak from experience that the judges won't like it sliced that thick. I do, but the judges will think it's over cooked. That will influence the rest of their scores whether it is or not.