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View Full Version : Going Naked at a KCBS Comp....


Southern Krunk BBQ Societ
03-14-2013, 05:58 PM
Not me, but my box. Thinking about turning in my pork butt and brisket box without any garnish! Genius, idiot, or fool? What do you guys think?

Teamfour
03-14-2013, 06:21 PM
I know most here will say you're nuts, but I wish this was the norm. Building a box is the most daunting part of the comp for me. If it wasn't for that I think I would enjoy comps a lot more.

Smoke'n Ice
03-14-2013, 06:21 PM
At which contest? Judges are suppose to judge what is presented! That being said, if it is at a contest I'll be cooking, go for it, I need all the help I can get :twisted:

fnbish
03-14-2013, 07:04 PM
If you do please follow up with how you appearance was scored. Would be cool to hear feedback from someone who did it.

Pappy Q
03-14-2013, 07:04 PM
I've come very close to doing it a couple times but have yet been able to pull the trigger. Everyone kept telling it was suicide. Maybe this year....

Lake Dogs
03-14-2013, 07:48 PM
I wouldnt do it, personally, but that's because IMHO even if not judged directly, the color contrast of the green background really frames the reddish nature of BBQ extremely well.

Yleekyoti
03-14-2013, 07:56 PM
Somebody needs to do it...might as well be you lol

BKBBQ
03-14-2013, 08:01 PM
I have and scored well. Only brisket and pork all nines and two eights between the two boxes. Lexington nc last year.

hogzillas
03-14-2013, 08:03 PM
If you do it like FBA cooks do & make a bed of meat instead of greens, it might work better. Otherwise it depends on how much meat you put in the box & layout. I think it might work better w/ brisket than pork due to the fact you can put burnt end chunks along w/ the slices & fill up the box pretty well & it look fine.

Butt Rubb'n BBQ
03-14-2013, 08:04 PM
Open mouth insert pistol.

Untraceable
03-14-2013, 08:12 PM
We all piss and moan about making boxes but ill be damned if naked boxes don't look like chit. Parsley and lettuce hide meat juices and just class everything up.

Untraceable
03-14-2013, 08:15 PM
To not start a war, I think it's BS if your getting scored on how uniform your parsley is, I just think greens make the boxes infinanetly better

"Bone to Bark" BBQ
03-14-2013, 08:46 PM
I don't like making boxes either, but with that being said, people eat with their eyes first and then their mouths! Presentation is of utmost importance whether it be a clamshell at a bbq comp, or plating a fine entre' on china.

Southern Krunk BBQ Societ
03-14-2013, 09:05 PM
Thanks for everyone's input. Planning on pulling the trigger on this at the Tupelo comp. About 100 teams there, may make me stand out or fall flat, who knows. I'll let everyone know how it turns out. Still 50/50 on it, but leaning on doing this....gotta swing hard to hit a home run!

jketron
03-14-2013, 09:09 PM
We don't judge the garnish, it does help present the meat.

TooSaucedToPork
03-14-2013, 09:37 PM
Might work as you are in MBN Country and they are used to no garnish that close to Memphis...let us know how it turns out...We will be one of the other 99 teams

Neil

Smokin Mike
03-14-2013, 11:09 PM
I wouldn't but I don't use parsley anyways, takes us 4 minutes to build a box, Johnny Trigger styled,,,, It works.

CivilWarBBQ
03-14-2013, 11:29 PM
Open mouth insert pistol.

Dat's phoonee right der!

(Like all great comedy, there is more than a little truth in the joke)

Rookie'48
03-15-2013, 12:37 AM
If you do it like FBA cooks do & make a bed of meat instead of greens,

Do NOT make a bed of rib meat!

Any rib meat that isn't attached to the bone is a foreign object and will cost you. On the other meats you're good but not on the ribs.

Other than that as a personal matter I like the nekid boxes, that way I don't have to worry about missing the kale, red tipped, etc.

bmonkman
03-15-2013, 05:48 AM
I had the opportunity to get to know a few judges at a competition I volunteered at last year. I asked them what they thought about having parsley in the boxes and would they miss it if it was gone. Everyone said it did add to the presentation. But everyone also said it was a PITA to pick the parsley off when it came to eatin time.

So my take was they wouldn't miss it, but that it would make a difference form a presentation point of view if they were comparing boxes with greens to those without.

Brian

K-Train
03-15-2013, 07:27 AM
If it work pure genuis, if not then to quote Mr. Mixon "What the hell was you thinking man?".:razz:

ique
03-15-2013, 10:26 AM
Not me, but my box. Thinking about turning in my pork butt and brisket box without any garnish! Genius, idiot, or fool? What do you guys think?

Unfortunately not a good idea. I tried it once with Pork on a whim and got killed.

hogzillas
03-15-2013, 04:37 PM
Do NOT make a bed of rib meat!

Any rib meat that isn't attached to the bone is a foreign object and will cost you. On the other meats you're good but not on the ribs.

Other than that as a personal matter I like the nekid boxes, that way I don't have to worry about missing the kale, red tipped, etc.

That's a given on ribs & he was asking on butt & briskets. I've seen pulled chicken as a rare entry similar in function to pulled pork & money muscle.

barbeque nut
03-15-2013, 10:26 PM
Since you are going naked, just make sure you make a nice arrangement of meat-for pork maybe some nice chunks with lots of bark, some slices, and some pulled. Brisket-burnt ends, and slices. Just make sure you have six portions of each for the judges. and the boxes look full. This is all of course, just a suggestion. Good luck at the competition, barbecue nut

Crash
03-15-2013, 11:31 PM
I do know that 1st place in Pork at the 2010 Lake Havasu contest used no garnish and had a full box of meat. I don't know what the appearance scores were though.

There were 71 teams at that event.

NazBQ
03-15-2013, 11:56 PM
I've been judging for 3 years and I've never seen that. I personally wouldn't recommend it. I would agree with bmonkman, the parsley is a pain to pick off when it's time to eat (but it looks the best for appearance).

Crash
03-16-2013, 12:49 AM
Trust me, I don't have the Armadillo Eggs to attempt to box meat naked. I wouldn't recommend it either, just sharing what I know.

Ron_L
03-16-2013, 09:31 AM
Thanks for everyone's input. Planning on pulling the trigger on this at the Tupelo comp. About 100 teams there, may make me stand out or fall flat, who knows. I'll let everyone know how it turns out. Still 50/50 on it, but leaning on doing this....gotta swing hard to hit a home run!

Good luck! Please let us know how it worked out!

luke duke
03-16-2013, 11:06 AM
This is why I don't care for KCBS events.

Ron_L
03-16-2013, 11:10 AM
This is why I don't care for KCBS events.

For a lot of us all we have are KCBS events, so we deal with it.

Southern Krunk BBQ Societ
03-16-2013, 09:05 PM
Well, fwiw, got 40 pork, 6 brisket...but did place garnish. Was all ready to pull the trigger on naked boxes, but instincts told me it didn't look right. All 9's for appearance on brisket, 2 8's and rest 9's on pork...maybe I'll sprout a set and Hammond and see how this goes. Thanks for everyone's input!

Kave Dweller
03-16-2013, 09:14 PM
Don't blame ya