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Bigmista
03-13-2006, 03:54 PM
My teammate, BBQJunkie, has been working on his presentation for chicken. Here is the latest pic:

http://www.bbqjunkie.com/wp-content/uploads/2006/03/chicken_plate.jpg

Can we get opinions from all of you judges and competitors, please?

Yakfishingfool
03-13-2006, 04:02 PM
Is that chicken?????? Hmmm...maybe need to reconsider this judging class. Just kidding. Looks very apealing. Although every one of these I've seen, all the meat's look very similar in color. Hope there's a bit of variety out there. Scott

Sawdustguy
03-13-2006, 05:13 PM
I actually think it looks quite appealing.

Solidkick
03-13-2006, 05:19 PM
Nice, I'll PM ya a few pointers.....

LostNation
03-13-2006, 05:26 PM
I think the chicken looks good but the box looks sloppy. With some attention to detail you would probably get a few more points. Thats the easy part, the hard part is cooking great looking chicken and it seems you have that part down.

rookiedad
03-13-2006, 10:04 PM
hey mista, how many thighs you trying to get in that box anyway. i would look at the shape of the box and try to divide it up evenly, fitting one piece of chicken into each portion of the box, for example two rows of three for a total six. also i would watch the char around the edges, and perhaps a slightly thicker coat of sauce or glaze to make them a bit glossier. then i would pleat the lettuce to make it perfectly semetrical all the way around with only curly parts and no flat spots showing. thats about it but take my suggestions for what they are worth. i have never been in a competition before.
phil

BrooklynQ
03-13-2006, 11:00 PM
The chicken looks great, but I agree with Rich - it looks a bit sloppy. A comment I've overheard from judges when meat overlaps or is piled on top of each other is that the cook is looking to hide some flaw. I'd also try and keep the lettuce in the box.

And if I'm not mistaken - you're disqualified for using red tipped leaf lettuce. Or was that the trick question from the beginning?

MrsMista
03-14-2006, 12:58 AM
I didn't realize judging could be so persnickety.

BobberQer
03-14-2006, 05:01 AM
I didn't realize judging could be so persnickety.

Just wait untill they've had their third cup of coffee, then watch the persnickety run rampant:biggrin: :biggrin:

rdale45
03-14-2006, 04:02 PM
good comments, the lettuce needs to be even all around the box, it really is attention to detail on the turn in. You would get a 7 from me, it's better looking than expected, but has a ways to go to get a 9. Even though rookiedad says he's never been in a comp, he has sound advice. I think everyone in competition uses green leaf lettuce, wash it good, early on and then wrap it in a paper towel and keep it cool and moist.
Wish I was going to the Autry, but can't make it this year. Good luck to you.

Solidkick
03-14-2006, 06:21 PM
I didn't realize judging could be so persnickety.

Oh Ma'am, this gets pretty serious........just wait until you do your first comp., I bet you'll be hooked!

Bigmista
03-14-2006, 07:05 PM
We're having our test run this weekend. Gonna pull my brisket a little earlier than usual so I can get some good slices before it crumbles.

BrooklynQ
03-14-2006, 07:09 PM
I didn't realize judging could be so persnickety.

This ain't the half of it! Parsley, Cilantro, ribs on their sides, like a slab etc etc etc.....

Jeff_in_KC
03-14-2006, 07:58 PM
This ain't the half of it! Parsley, Cilantro, ribs on their sides, like a slab etc etc etc.....

Rob, you aren't a fan of ribs on their sides? :biggrin: I have turned 'em in both ways and scored about the same. I'm not as sure as I was that I like 'em that way either.

ThomEmery
03-14-2006, 08:10 PM
Ya need ta fit them even in the box You wouldnt belive how perfect guys have the boxs one after another. When judging one wonders if Chickens are really thighs only. perfect small matched thighs

Ron_L
03-14-2006, 08:21 PM
I haven't taken a judging class, but I would have knocked off a bit for the burnt edges on a couple of pieces and its hard to tell but it looks like the thighs are different sizes. I think a box looks much better if the pieces are uniform in size.

BrooklynQ
03-15-2006, 11:23 AM
Rob, you aren't a fan of ribs on their sides? :biggrin: I have turned 'em in both ways and scored about the same. I'm not as sure as I was that I like 'em that way either.

It really depends on the ribs. I prefer making them look like one slab - but that's not always do-able. Of course if the smoke ring, bark and white meat are really pronounced and look really good - then on their sides they go.

BBQchef33
03-15-2006, 12:08 PM
didnt read everything, but heres my.02.

Contrast garnish colors with different lettuces and parsley, get the pieces as uniform as possible, If needed trim your best ones at the end before you glze and use a sheers to trim off burnt ends or yucky skin, then continue to glaze and massage the pieces as u glaze them at the end. Use a latex gloved hand to make the glaze smooth and with no clumps. Dont stack you dont want it to touch the top of the box and leave a blob.

smokincracker
03-15-2006, 01:57 PM
Mista
Try dunking the chicken in hot bbq sauce using tongs.
Put the chicken back on the smoker to color up.
It will give you a more even sauce coating on the chicken and eliminates those brush dollops.
It don't need the garnish between the chicken remember focus on the bird not the garnish. I would not put garnish in the middle of the box.

cmcadams
03-15-2006, 02:09 PM
If I were judging, I think I'd be more likely to not like how blurry the back pieces look than the little bit of darker spots. I actually like that part, but I might not score up as much as I might without the darker areas. Having uniform pieces I think helps with appearance, but I don't think I'd care if there was any sauce on the box lid.. that just tells me the cook put as much in as he could, and I couldn't count off for it, I dont' think. It's not like it's pooled in the box.

Online judging for appearance is tough... you get all day to stare at the photo and pick it apart, where in the tent, you get a chance to look it over and it's gone on to the next judge. I've noticed that on the BBQ Forum, and I posted a pic of brisket on another forum, not even asking for feedback, and got someone's opinion that it looked dry. I wasn't asking, and you can't tell everything from a picture taken outside under an EZ Up right before turn in.

Smoker
03-15-2006, 03:47 PM
I didn't realize judging could be so persnickety.

Your in for quite a ride!!!!

Bigmista
03-15-2006, 04:06 PM
I'm always amazed at the wealth of knowledge here.

MrsMista
03-15-2006, 08:16 PM
Your in for quite a ride!!!!
I'm just the hired help for this trip so what do I know.

Jeff_in_KC
03-15-2006, 08:44 PM
Phil, just to let you know what I was told (and I'm sure I heard it right) at the CBJ class... sauce on the inside of the lid is not something they're supposed to score down for. When I was doing it Saturday, I didn't even take a look at the lids to notice what might or might not have been on them. But I agree that it's probably best not to take chances with the judges' ideas of what looks sloppy.

BrooklynQ
03-15-2006, 10:40 PM
sauce on the inside of the lid is not something they're supposed to score down for

The judges aren't supposed to look for a smoke ring either - but they do and it better be there.

BBQchef33
03-15-2006, 10:48 PM
Phil, just to let you know what I was told (and I'm sure I heard it right) at the CBJ class... sauce on the inside of the lid is not something they're supposed to score down for.


I never said or insinuated it would be scored down. But it makes things look messy. We always wipe down the edges of the box, make sure the leaves are clean and free of sauce, dont have stuff sticking out the sides, etc.. Its being judged on appearance, and if its looks generally sloppy, it will be judged as such, wheather it be deliberate or subliminaly.

Sawdustguy
03-15-2006, 11:30 PM
Its human nature to mark down something that looks sloppy. You can never take the human factor out of Judging so common sense says wipe the lid clean. No biggie.

smokincracker
03-16-2006, 07:05 AM
Its human nature to mark down something that looks sloppy. You can never take the human factor out of Judging so common sense says wipe the lid clean. No biggie.

All I got to say about this is bigger is better.
Fill up the box.
More looks better

Jeff_in_KC
03-16-2006, 08:31 AM
I agree with Jimmy... fill the box! And if you do, there's no way to keep sauce and food off the inside of the lid. I found my eyes really focusing intently on the meat and garnish and not at the lid at all. We also used to make sure every little piece of greenery was unable to be seen with the lid closed... until it was pointed out to me that the lid was open by the table captain before the judges got to see it. Don't get me wrong, I try to keep things as neat looking as possible but there's some things that are tough to accomplish, depending on how you build your boxes.

Bigmista
03-16-2006, 08:36 AM
OK, we will be doing our practice cook this weekend I will be sure to post pics of all of our boxes for comments.

rookiedad
03-16-2006, 01:33 PM
i have a question for the experienced competitors about the lettuce. if the meat is hot, wouldn't the lettuce be wilted by thre time it gets opened and how do you prevent this?
phil

BrooklynQ
03-16-2006, 02:01 PM
Here's what I do.

Wash the lettuce and parsley. Lay them out in a cooler with paper towels and some ice to keep them cool till you need them.

Setup a bin with some ice water. Put some lettuce leaves in there. Put a bunch of parsley in there. Always keep a box worth of lettuce/parsley in the ice water.

Open up the turn in box.

Take out a leaf - dry it off about 98%. It will still be moist, but not wet. Setup the bed of lettuce and parsley. For the parsley - i just shake the water from it. Again, not all but almost all the water off it.

Layout the meat.

Finish off the box with the lettuce and parsley.

Ask Phil and Smoker for second opinons on the layout. Make neccessary revisions. Take a picture of it.

Seal up the box and give to Sharon to take to the judges.

The_Kapn
03-16-2006, 02:52 PM
i have a question for the experienced competitors about the lettuce. if the meat is hot, wouldn't the lettuce be wilted by thre time it gets opened and how do you prevent this?
phil

Not a real problem and it affects most teams the same.
Most of us try to time it so the box is just getting finished at the window time. Keep it short.

TIM

cmcadams
03-16-2006, 03:17 PM
My wife uses a salad spinner after keeping the lettuce in ice water.

Bringing up the turn in times begs another question: What is your strategy for timing your turn in? It's generally a 10 minute window, right? Do you try to get your entry there at 5 minutes before turn in or closer to, but not later than, 5 minutes after?

I think the meat, while being prepped, loses enough heat that it doesn't really affect the lettuce all that much.

The_Kapn
03-16-2006, 03:23 PM
My wife uses a salad spinner after keeping the lettuce in ice water.

Bringing up the turn in times begs another question: What is your strategy for timing your turn in? It's generally a 10 minute window, right? Do you try to get your entry there at 5 minutes before turn in or closer to, but not later than, 5 minutes after?

I think the meat, while being prepped, loses enough heat that it doesn't really affect the lettuce all that much.

This has been discussed in the past.
Some say early, some say late.
Some claim to wait around at the turn-in table to follow a "new team"-- hoping to get on the same table and score better. I never really figured that one out since the Reps mix boxes and tables to keep one team from getting judged by the same table twice (if possible).

We are just glad to hit the window :redface:

TIM

BBQJunkie
03-16-2006, 05:58 PM
Thank you everyone for all of your suggestions on the turn-in box. This will be a memorable experience for our team. I will continue to work on the chicken. I liked the idea of dipping the thighs in the sauce rather than brushing. Brushes are such a pain in the *&# to clean.

Jeff_in_KC
03-16-2006, 06:42 PM
Thank you everyone for all of your suggestions on the turn-in box. This will be a memorable experience for our team. I will continue to work on the chicken. I liked the idea of dipping the thighs in the sauce rather than brushing. Brushes are such a pain in the *&# to clean.

Get a chain brush. Instead of the hair or filament, they are tiny linked chains. I got one at Bass Pro and love it. Cleans in a snap.

rookiedad
03-16-2006, 07:48 PM
also, you might try a silicone brush. they are nice to work with.
phil

MrsMista
03-18-2006, 09:30 PM
I tried bbqjunkies chicken today and I could give a flying fig about wet or dry lettuce, the chicken was damn tasty.