View Full Version : pulled pork plate question

10-18-2012, 01:06 PM
I am cooking in the state championship pig cooking contest. All the contests I have done b/4 have been onsite judging only but this one will also have a blind taste . I have never had to do a plate b/4 and was wondering if someone had some pointers and maybe some plate pr0n.
Thanks for the help.

10-18-2012, 03:00 PM
It won't really be a plate. It will be a blind taste sample that you will pull or chop, season, and sauce to your taste. They will provide a container to put it in, probably some type of pint or maybe a quart cup with a top on it or something similar to that. You will probably have a limited time to prepare it once the onsite judges leave. I think last year it was 15 minutes. There will not be any garnish like in a KCBS contest.

10-18-2012, 03:06 PM
Check out bbqcritic.com, they have tons of pics of blind boxes.

10-18-2012, 03:11 PM
It won't be anything like you see in that site as a blind box. It is only a blind sample of the meat with no garnish. The container is very small compared to the 9" boxes they use at a KCBS event.

Check out bbqcritic.com, they have tons of pics of blind boxes.

10-19-2012, 08:12 AM
Thanks smokey

fat heads bbq
10-19-2012, 01:44 PM
no need to worry about a box. just make your best tasting bbq and put it in the container they provide. good luck.

10-19-2012, 01:52 PM
I have seen cups, what I call cole slaw containers, or 4-6 inch clamshells.