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akoda
09-10-2013, 01:17 PM
I thought I would share pics of my turn ins. I have learned a lot here, obviously not enough yet :)


https://lh6.googleusercontent.com/-re65xbWIdGs/Ui9gmVdN1NI/AAAAAAAACqY/XEsLkpYJVy4/s720/DSCN0188.JPG

https://lh3.googleusercontent.com/-5RyLyRyXdmw/Ui9gmPrzwQI/AAAAAAAACqc/5fSTuz8cd1s/s720/DSCN0195.JPG
https://lh6.googleusercontent.com/-4HWSvqChosw/Ui9gmCb2BqI/AAAAAAAACqU/t_MUqe6mfjw/s720/DSCN0197.JPG
https://lh3.googleusercontent.com/-uRbTcM7mn58/Ui9goACD0QI/AAAAAAAACqk/7mJ8V7mQzqA/s720/DSCN0204.JPG

bignburlyman
09-10-2013, 01:42 PM
I will presume you would like others input about the boxes, so I will chime in. First the standard disclaimer that scoring from a picture may be more critical to your score than at the table.

Chicken: Quick score 7, possibly 8 - The color looks "ok" could maybe be a little less red, may be the picture. Not dipped in sauce is ok with me. I don't care so much about perfect size, but the front middle piece just pulls the eye directly to it, if you had another piece closer in size to the other 2 would help.

Ribs: Quick score again, 7 probably 8 at the table - color is very good, but the ribs are cut to uneven size, that draws the eye to the small piece on the left. It doesn't look like the ribs are all from the same rack, or at least not in the order cut from the rack, that will make it look more uniform. Again not dripping sauce is ok with me. The rib across the front looks lost, maybe show the cut edge up to make it different.

Pork: This one is tuff, do I comment that the sliced money muscle looks like a burnt male appendage? Disregarding that I think this could be a nice box, score an 8 maybe 9 if you fanned out the muscle. The chunks look great with lots of bark, the pulled may look a little dry, but might be the picture.

Brisket: 7 maybe 8 - The color is a little light on the slices, doesn't look like bark developed. The slices are very thick, judges are not "supposed" to scored down for that, but I bet many do. The cubes look a little out of place, having the 2 at the top, then 5 in a row unbalances the box, maybe 3 over 5 would look better, or 2 rows of 5.

Decent work, but could be improved some. Notice I didn't even comment on garnish, I never even look at it, lol. The garnish looks ok, but some of the meat looks like it is sinking a bit into it.

If you have your scores and post later would be interesting. Keep cooking!

Scottie
09-10-2013, 01:52 PM
Everything looks dry. A light sauce or a spray of apple juice or water goes a long way...

Lake Dogs
09-10-2013, 02:05 PM
Chicken, 7 to 8, so means give benefit of doubt, 8. Color is a bit peculiar, almost Indian food red, like it "glows"... Not bad though. I like the more natural chicken thighs; does look dry as others said. Improve with a little glistening sauce or a quick spritz.

Ribs, 7 at best. Burnt?

Pork, 7 at best. Is that a burnt **** up top? Easily fixed with a little glistening sauce and spread the MM out (feather it).

Brisket, 6. It just doesnt work for me. To me, there's nothing that says "thou must eat me right now, dangit". Feather the meat back to display it. Burnt Ends / cubs; at bottom or on side, something other than preventing the slices from being displayed...

akoda
09-10-2013, 02:22 PM
Presentation scores

Chicken 889888, the pic doesn't show the color correctly. I struggled to get the 6 pieces I did from the 24 we cooked. I need a new supplier, I have been told to go to organic but I need to get consistent sizes.

Ribs 787789, I sauced then set the sauce but I should have sauced again

Pork 778878, that is a meteor/MM at top. It should have never made it to the box :)

Brisket 987878, the brisket looks better than it tasted, hell ... I didn't even like it

midwest_kc
09-10-2013, 02:49 PM
IMHO:

Chicken: 7-8. It does look a little dry, but I want to eat it regardless. That middle piece on the bottom is just too small to me. It takes away from the other pieces, as that's what my eye fixes on, and it won't let go.

Ribs: 7-8 as said before, the front rib looks like it just got eliminated from musical chairs. The slices vary in size quite a bit as well.

Pork: 8 I love those chunks. They look great. The pulled may be a little dry, but that is easily fixable as is the...ummm...phallic MM. Fan out the MM, a little sauce or a spritz on the pulled, and I think this is a 9.

Brisket: 6. Did you overcook it? If not, why did you slice it so thick? My initial reaction is that it's overcooked, but doesn't have much color, which is...odd. Maybe you wrapped too soon? Either way, I would show off the meat more, and straighten out the row of BEs. Either just 6 (or 7 if you can) in a row, or make 2 even rows. FWIW, I think the ends look really appetizing.

akoda
09-10-2013, 03:10 PM
Short answer on the slices was bad technique and wrong equipment. I tried to get the thickness of a pencil, it was cooked very well IMO, my rub sucked on it but that is a different story.


IMHO:

Chicken: 7-8. It does look a little dry, but I want to eat it regardless. That middle piece on the bottom is just too small to me. It takes away from the other pieces, as that's what my eye fixes on, and it won't let go.

Ribs: 7-8 as said before, the front rib looks like it just got eliminated from musical chairs. The slices vary in size quite a bit as well.

Pork: 8 I love those chunks. They look great. The pulled may be a little dry, but that is easily fixable as is the...ummm...phallic MM. Fan out the MM, a little sauce or a spritz on the pulled, and I think this is a 9.

Brisket: 6. Did you overcook it? If not, why did you slice it so thick? My initial reaction is that it's overcooked, but doesn't have much color, which is...odd. Maybe you wrapped too soon? Either way, I would show off the meat more, and straighten out the row of BEs. Either just 6 (or 7 if you can) in a row, or make 2 even rows. FWIW, I think the ends look really appetizing.

BMCSRET
09-10-2013, 03:17 PM
Great input on this thread for those of us contemplating the jump into comp. Thanks for all of the great input.