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View Full Version : care for thirds? box pic.


boogiesnap
07-24-2012, 11:15 AM
any thoughts would be appreciated. have fun with it!

68201

deguerre
07-24-2012, 11:17 AM
The pic is way too dark for me to even try to guess. Got a better one?

boogiesnap
07-24-2012, 11:20 AM
interesting. it's quite bright on my monitor. hmmmmm.


68202

Sledneck
07-24-2012, 11:26 AM
Ewwwww spares

hamiltont
07-24-2012, 11:36 AM
That'd be a solid 8 for me. Looks pretty appealing! On the taste side I'd be concerned that I'd be tasting the sauce more than the meat. 10 spare bones in a box is a little bit crowded IMO. Table Cap'n & Rep would be pleased though... Cheers!!!

fnbish
07-24-2012, 11:44 AM
Did you put 10 in because those extra 4 were just as good as the best 6? Or just because you wanted to fill the box? Or even both could have been true?

boogiesnap
07-24-2012, 12:05 PM
as far as i can tell, without having actually eaten them:becky:they were all equally good...or bad.

Sledneck
07-24-2012, 12:07 PM
Pictures are to misleading, i just looked at my ribs from over the weekend they look like sh it

mobow
07-24-2012, 12:10 PM
An 8. Same issue as the chicken as far as blotchy sauce/rub. keith

dmprantz
07-24-2012, 12:14 PM
I agree on an 8. Splotchy marks. Sauce on the container that I'm not supposed to judge but can't help but notice. Good box, but not the "best" box.

dmp

fnbish
07-24-2012, 12:20 PM
as far as i can tell, without having actually eaten them:becky:they were all equally good...or bad.

So the ribs you sampled off the racks these came off of were equal? Just asking because the more careful I have gotten with what goes in my box the better scores I have started to receive. Obviously you can't take a bite out of those ribs, though it would be funny to see a judges reaction to that :becky:. But I do sample the end ribs to check for tenderness/taste of the rack. Many times 1 rack out of the 4 is by far the best and if I have to go to additional racks that may not be quite as good to complete 6 pieces I choose a few as I have to make the box compliant.

boogiesnap
07-24-2012, 12:23 PM
dmp, i and the judges agree with you.

could you site, maybe on bbq critic, a "best" box in your opinion? i'd be interested to see.

dmprantz
07-24-2012, 12:28 PM
I don't have a definition of what makes a box the "best" but if I look at it and it doesn't "pop," that's the opinion that I have. Keep in mind, I've taken the CBJ course, but I don't judge. I compete. Looking at this box, I'd solve the issues with the rub or sauce that give it that splotchy look, prevent from getting sauce on the container, and do something with the garnish. I didn't score down for it, but the garnish is a bit uneven in the picture and and draws my attention. I'd rather see that box without garnish than what's there. It could be the angles of the pics too. That's just MHO.

dmp

boogiesnap
07-24-2012, 12:39 PM
So the ribs you sampled off the racks these came off of were equal? Just asking because the more careful I have gotten with what goes in my box the better scores I have started to receive. Obviously you can't take a bite out of those ribs, though it would be funny to see a judges reaction to that :becky:. But I do sample the end ribs to check for tenderness/taste of the rack. Many times 1 rack out of the 4 is by far the best and if I have to go to additional racks that may not be quite as good to complete 6 pieces I choose a few as I have to make the box compliant.

excellent points. my process however "typically" will conflict with that approach. but i always put in the best we got. whether it be 6-8-or even 10

maybe i should change process. :becky:

fnbish
07-24-2012, 12:57 PM
excellent points. my process however "typically" will conflict with that approach.

maybe i should change process. :becky:

More of a just cut and throw it in the box kind of approach :-P?? Just kidding. Yeah it may just be coincidence, but it has seemed to help me lately. Definitely not the only way to do things. Of course none of this actually even answers your appearance question.......so I like the cut of the ribs, sauce does look thick and dark, but all my pictures look darker than in real life. So other than less sauce they look great.

Shiz-Nit
07-24-2012, 01:27 PM
Pretty rib...
Solid 8 for me.

boogiesnap
07-24-2012, 01:32 PM
this box placed 10th out of 41.

898 877 866 997 998 988 164.0002

thank for all the thoughts everyone.

hamiltont
07-24-2012, 01:38 PM
Did 866 by any chance leave you a comment card? I sure as heck would have!! Even if it is thrown out there's gota be some rhyme to his/her reason...

boogiesnap
07-24-2012, 01:41 PM
no, they didn't.

hamiltont
07-24-2012, 01:53 PM
no, they didn't.

:tsk::tsk::tsk:

Shiz-Nit
07-24-2012, 03:10 PM
I think if a 6 or below it would be nice to find out why personally.

Tack
07-24-2012, 03:12 PM
I too think that comment cards should be madatory for a score of 6 or below. without feedback from the judges how are we to know which direction to go??

speers90
07-24-2012, 03:47 PM
this box placed 10th out of 41.

898 877 866 997 998 988 164.0002

thank for all the thoughts everyone.

IMO, forget about judge #3's scores and look at the rest and then determine where you need to go:

Appearance: 8,8,9,9,9 - I wouldn't change too much!
Taste: 9,7,9,9,8 - Pretty dang good, and it is possible that tenderness caused the 7
Tenderness: 8,7,7,8,8 - here is where I would concentrate

Based on this one competitions scores, I would be working on tenderness.

mobow
07-24-2012, 04:03 PM
I think that speers90 is giving very solid advise here. I am mainly a judge who cooks on occasion. I am very familiar with the judging tent and think for the most part it works. But there are crazy judges out their on both ends of the scoring range and if you focus on the rouge judge it will make you crazy. I am not a fan of comment cards because what is a rouge judge gonna tell you. He is off from the rest. Why do you care what he thinks? I think the only thing that helps me as a cook is to be brutally honest with myself and look at the scores as a whole over time and as speers90 has said, ignore the outliers high or low and look at what most thought. If the entire group of judges gives me low scores then maybe a comment card would be helpful but it would probably confirm what I already know. keith

hamiltont
07-24-2012, 04:05 PM
I agree with Speers90 also. It really could just boil down to presenting Baby Backs rather than Spares???

JimmyDAL
07-24-2012, 07:05 PM
Sled, you took 1st place!

Sledneck
07-24-2012, 08:00 PM
Sled, you took 1st place!

Ugly ribs win sometimes :oops:

BRBBQ
07-24-2012, 10:56 PM
I was giving the 1st pic 9 and 2nd one an 8 :wacko: i know,,