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bogyo1981
06-14-2012, 12:52 PM
66224
This is my chicken box from last weekend. I don't have a overhead image of the box, but any and all critiques would be great.

Lake Dogs
06-14-2012, 01:12 PM
WOW on originality. Hopefully someone didnt say it was "marked". That aside, just plain old fashioned scoring, it's basically appetizing to me. The color is a bit dark and the bones are giving of a little bit of a burned note, but not so that it takes away too much. I think it's appetizing. 7 or 8.

big brother smoke
06-14-2012, 01:15 PM
8 here, lay the greens down they look a little thrown in the box, which distracts from the meat.

Wrench_H
06-14-2012, 01:16 PM
Agreed, that is a very original box. I hope it wouldn't be considered marked just because its different. Maybe try wrapping the bones in foil to preven the burnt look. Other than that I think it looks great. I agree with Lake Dogs, probably a 7 or 8, and probably 8 or 9 if the bones weren't so dark and were a bit more uniform on the ends.

mobow
06-14-2012, 01:20 PM
I'm gonna be that judge on this one. I would give it a 5. the skin looks like leather. The bones on the left look burnt with a distinct line caused by something and the bones on the right look like you whacked them off with a hammer. Sorry. keith

AZScott
06-14-2012, 01:29 PM
I would go 7 or 8. Try wrapping tinfoil around your bones next time and make sure the bones are clean since that is the most glaring issue with the box. You may also want to trim the end of the bones to make them uniform.

bogyo1981
06-14-2012, 01:34 PM
The line you see on the bottom right is were the edge of the tin foil was. When i was placing them in the box i was more worried about finding uniform sizes on the chicken than looking at the bone ends. At our next comp we are going to try something diffrent with the tinfoil and try to get the bones a lot less char. We also didnt sauce till we got to 165 so we are going to sauce at lower temp so we dont get as dark. They are also skinless.

Parts_Guy
06-14-2012, 01:36 PM
My wife was just talking to me about trying something like this. I forget the terminology she used about what that style cooking is but I like the concept. I agree with others about looking a little dark and the greens could be tighter. Looks like a 7 to me.

DawgPhan
06-14-2012, 01:50 PM
that doesnt look like something I want to dive in and eat. 6

I would really rethink the way I put that box together. That pulled looks really gross.

The pieces are all random size, shape, and color, and the broken bones are a real turn off.

mobow
06-14-2012, 02:02 PM
I would wait and sauce when the chicken is close to if not done. Also maybe spritz it to give a little shine to it. One other observation is watch for clumps of sauce. The bottom two pieces seem to suffer from this. keith

Lake Dogs
06-14-2012, 02:07 PM
There are a few problems with turning in such an original & unique presentation. Once we all get over the "Whoa!", we're left to try to determine whether the chicken presented in front of us is appetizing or not. What is appetizing to one isn't appetizing at all to another. Contrast my write-up to DawgPhan's. He's not wrong; neither am I. He might even be being generous with his 6... I liked it pretty much, but he's not wanting to dive in and take a bite.

It's the same problem with too this or too that in taste. Too much spice and you'll have one crazy judge like me probably love it but the guy next to me, being from the mid-west, hates it and *wham* you're toast.

Try not to alienate judges.

G$
06-14-2012, 02:14 PM
YMMV, I am a cook not a CBJ:

1) Thank you for trying this and posting
2) I do not think the pulled adds anything to the equation, unless it tasted totally awesome.
3) Color is always hard to gauge in pictures, but it does look generally 'darkish'. I do like red tones personally (instead of the lighter golds sometimes seen on chicken) but it appears a bit dark perhaps.
4) So ... the bones look really bad. I am not sure what the 'answer' here is, but you have not found it. Whatever you can do to keep all the bone foiled would help. Making sure you have a clean removal at the joint would help (rather than whacking for the sake of space which is what I presume happened.) Frankly, I can see how someone would look at those bones and say, "are bone fragments in this box somewhere?"

All that being said, I do want to sample some! and I think it is a 7 to me.

Jacked UP BBQ
06-14-2012, 02:19 PM
6 - a lot of dark spots bones are burnt looking, pulled looks dry.

Jaskew82
06-14-2012, 03:21 PM
I am not CBJ but I will give my opinion.

I would give this a 6 or so. The originality and guts is great. However the burnt bones and rough edges to the bones are unappetizing. Also, the color to me is unnatural for chicken. The greens look a little out of place as well but that could be just the camera angle. Lastly, I like symmetry and the 2 pieces on the pulled chicken looks weird with 4 pieces on or slightly on the pulled chicken. Almost looks like you are trying to hide/cover the pulled.

For me, I am not a fan of this presentation. But that could just be me. I am not trying to be harsh, just giving my impressions.

cvath
06-14-2012, 04:23 PM
I am a fairly CBJ, but have a question on procedure. If this box arrived at your table would you be required to taste both the chicken on the bone as well as the pulled chicken at the bottom?

bignburlyman
06-14-2012, 04:48 PM
I am a fairly CBJ, but have a question on procedure. If this box arrived at your table would you be required to taste both the chicken on the bone as well as the pulled chicken at the bottom?

I don't think it's written in stone, but if you put it in the box, expect it to be judged.

bignburlyman
06-14-2012, 04:54 PM
66224
This is my chicken box from last weekend. I don't have a overhead image of the box, but any and all critiques would be great.

I don't think anything is wrong with the concept, but the execution needs a little tweaking. The burnt bones is one thing, but I think what catches my eye most is part of the bone is white. The difference just really draws the eye. Another suggestion, and I have seen it done with non-lollypop legs is to put the bone to the center of the box and kind of stagger (weave?) them together, does that make any sense?

I don't think this would be DQ as marking (I could be wrong), it is just a unique presentation.

My score 7, maybe 8 at the table.

Ryan Chester
06-14-2012, 04:55 PM
As much as I like what you were trying to do, the color/texture misses the mark a bit. I'd give it a 7.

bbq.tom
06-14-2012, 08:39 PM
I hate to say it, but this doesn't look all that appetizing to me. The meat looks dry and oversauced (a contradiction in terms, but even the sauce looks dry!), the bones - well, I think that they have been adequately described already - broken-off with a hammer and burnt. I do like the originality with the lolli-pop effect, but the pieces could have looked better. IMHO.
At first glance (which is pretty much what you go by in competition) I'd give this a 5 (maybe 6 in person).

/dev/bbq
06-14-2012, 09:28 PM
Some of this is just the box - if the bones had been towards the middle, perhaps even buried in the greenery, it would have both masked the bones as well as allowed the pulled to play more into the equation.

I agree it isn't quite as "wet" as some but I don't agree that it looks dry - I find myself wanting to try both the lolipop and the pulled. Having both is appealing/intriguing in and of itself.

I do agree that in terms of being a bit different there's more to overcome in terms of appeal in the traditional sense, but as judges we should ignore that and focus on the cook's intentions - difficult for the less experienced judge. The comments on the disarray of the greenery are similar - to be ignored as we don't judge the greens, but sadly does have an effect subconsciously.

I'd give it a 7-8.

Bentley
06-14-2012, 11:13 PM
7

Skin (if any) and color a bit blotchie. The Frenched legs is not cuttung it for me, looks like the legs got worked over by Vito & Fat Tony for money due, broken, knukle off...I am trying to score the meat as presented, those are the reason my score is down.

Does it have to be Frenched and lolli-poped, how about a drumstick?

bignburlyman
06-15-2012, 07:10 AM
Bogyo, was this actually turned in at a contest? If so do you mind sharing the appearance scores you received?

billm
06-15-2012, 07:13 AM
one hint..is to scrape the exposed bone clean of any fat or meat bits before cooking..you will get less of of burnt look..when I french lamb racks for grilling I do that and the bones come out a nice color vs black

mcbrew13
06-15-2012, 08:53 AM
7

Does it have to be Frenched and lolli-poped, how about a drumstick?

As some have said....I like the idea. I have done similar grilled at home. My take would be that the trimming eliminates more of the tendons in drummies.

My question would be to drum turn in people...Do the tendons still remain (not shrink/render) if you do not trim like this?

chzhed
06-15-2012, 09:43 AM
At fist glance, I would say 6 or 7. I think the pulled in the middle kind of takes away from the other meat. The lollipops on top do appear pretty dark, but that may just be the picture too. FLuff the greens, lose the pulled, and you already heard all the bone comments. Kudos for the approach, definitely something different. Can you share how it did score?

bogyo1981
06-15-2012, 10:00 AM
889 877 788 877 899 777 when we practice this before the comp we had a problem with tinfoil sticking to the bone. So we sprayed the bones with pam to aid in removing the tinfoil, but we think this caused the burning. My partner practice it last night and he said he got the bones to stay white. Im waiting for the pic. Also when i cut the bones at the comp all i did was use a sharp knife and presses down, as you can see some of the bones splintered. We are going to use a saw next time

nmayeux
06-15-2012, 10:31 AM
After what we judged last week, I don't see anything that warrants a score lower than a 7 in my book. Yes it could be neatened up, but we saw much better and much worse in actual competition. I don't think it would take a whole lot of work to bring this up to a 9.

One note though... Although we can only judge presentation here, I would stick with only one type of meat unless you are totally confident in both equally. You might get a 9 on the presentation, but you will be ding-ed if either of the entries is inferior to the other.

Just my $.02.

"Holy Smokes"
06-15-2012, 11:42 AM
8 from me for reasons mentioned before, bones, burnt looking, etc... Fix those and you get a 9 from me. I really like originality, but others don't. I have been a judge for a year and have never seen this before. As you can see by the responses, some judges are really picky. People dropping 6s can ruin a day, don't take that chance. I don't see anything unappealing about this but I'm learning that fellow judges are like oenophiles...really over-the-top.

I have my first contest next month and will take it very basic to begin with, our boxes will look like the majority I have seen.

MyHeartagram
06-15-2012, 01:25 PM
After what we judged last week, I don't see anything that warrants a score lower than a 7 in my book. Yes it could be neatened up, but we saw much better and much worse in actual competition. I don't think it would take a whole lot of work to bring this up to a 9.

One note though... Although we can only judge presentation here, I would stick with only one type of meat unless you are totally confident in both equally. You might get a 9 on the presentation, but you will be ding-ed if either of the entries is inferior to the other.

Just my $.02.

Exactly. I cook boneless skinless breasts every comp, with the intention of boxing it, but most times it isn't as good as the thighs.

You could have awesome legs there, but you'll get the judge that wants to try the pulled, and if the pulled isn't as great, you'll definately see it in the scores.

Overall, good for you for taking the balls to do it. We had a guy a few months back that boxed a pulled chicken box, and got slammed. I'm too afraid to do legs. Even the breast that i cook, would be turned in with 6 thighs.