View Full Version : Please rate my competition boxes

Porky Joes
08-05-2012, 05:42 PM




Squeal Appeal
08-05-2012, 05:53 PM
Honestly,,,Chicken 8.0,,,,Beef 7.4,,,,Ribs 8.20

Porky Joes
08-05-2012, 05:56 PM
Please advise what should be done better next time, besides the purple finger nails?


Butt Rubb'n BBQ
08-05-2012, 08:33 PM
Looks like a lot of sauce. 10 on the nails.

08-05-2012, 09:10 PM
What competition were those from?

Using KCBS scoring, 7 for the chicken. I'm just not a fan of the muffin pan look and they look like they have a lot of sauce on them, and it's not applied evenly.

For the beef, I've never judged anything but brisket, so this is a shot in the dark. I'd say also a 7. Not knowing the scoring system, the slices don't look evenly cooked. The slice on the right is medium and the slice on the left looks like well done and the ones in the middle go from medium towards well done as you move farther left.

Also a 7 on the ribs. They cuts aren't even. Some ribs are thicker than others. The sauce looks very thick and is very uneven. I would have also put more ribs in the box.

Red Valley BBQ
08-05-2012, 09:26 PM
I agree that there is too much sauce. Try applying the sauce in thin coats while it is on the heat so it will set and become more of a glaze.

Porky Joes
08-06-2012, 06:00 AM
It was an amateur comp in McHenry, IL. yesterday with about 5 hours to cook everything. I used a bottom roast for the beef portion. I do agree the sauce was overkill but the nails were a 10.

Porky Joes
08-06-2012, 06:00 AM
The scoring system was a 1 to 5 basis with restaurant owners as the judges.

Balls Casten
08-06-2012, 07:32 AM
Agree with statements above.
Thin the sauce out before you apply and you'll fix most of that.
Most common would be apple juice or even just water.

Porky Joes
08-07-2012, 12:17 AM
Do you have any suggestions for getting the Chicken more crispier? I cooked them on a 22.5 weber