PDA

View Full Version : Score these entries please, just for grins.


Hawgsnheifers
04-16-2007, 09:13 PM
Had my first competition at Osage City this past weekend and was pleased with some scores and not with others. So please take a moment and give me your presentation scores if you would please along with any suggestions or comments, good or bad.

Thanks Brothers...

6854

6855

6856

6857

MilitantSquatter
04-16-2007, 09:19 PM
I'd trim or not stack the top of the lettuce so high... A little too "bushy"

Scores I note below are based strictly on the meat, not the layout,garnish issue.

Chicken looks good.. A little bit more glaze might be nice... The one pc of the left threw me off with the trimming. (7- 8 )

Ribs look good.. (7-8 )

Pork looks a bit dry. Bark looks nice.. I'd consider adding some more sauce to it all. (6)

Brisket looks fantastic... It the box had a few more pieces and a little less green it would be perfect. (9)

Hawgsnheifers
04-16-2007, 09:28 PM
Thanks Vinny for the look and suggestions.

Plowboy
04-16-2007, 09:35 PM
Brisket looks the best out of the bunch. I'd score that an 8. The bark looks a bit dark which I'd assume would be a bit bitter, so just on appearance, it would rank an 8 for me.

Chicken looks good. A little saucy for my tastes. One thigh in the center left has something funky going on. I'd say 7 on that box.

Ribs look a bit messy. From what I can see of the meat, I can't tell if they look dry or not, but they kinda look dry. I gotta say 6 on those.

The pork looks super dry. Bark looks good. I gotta say 6 on that, too.

This isn't a lettace competition, but your garnish is a little all over the place. Could be tightened up a bit. Couple of the boxes have a piece of lettace in one corner shooting out.

You asked.

HoDeDo
04-16-2007, 09:43 PM
Chicken - nice uniform look, center left one though does looked trimmed or torn. (8)
Ribs- Hard to tell in the picture but the cuts on ribs look jagged, as opposed to smooth and even - makes it look like meat was tearing instead of cutting. Color however is excellent. (7)
Pork - nice mix of bark, slices and pulled - but then I like to do that also. The slices look dry however, as does some of the pulled. (7)
Brisket - Uniform, moist, nice color. Not falling apart, so not over cooked. (9)

Typically I don't let garnish into my rating unless it DETRACTS from the presentation -- i.e. covering the meat, poor quality (black or damaged lettuce). In a couple of your boxes, you have very little lettuce in some areas, and too much in others (falling out of box/covering edges of the meat.) Also in the chicken box, that lettuce stem is yellow and detracts from the meat. I would trim out anything that is not the green color you want.

Ok, that's my two cents!! :)

beam boys bbq
04-16-2007, 09:48 PM
I'd trim or not stack the top of the lettuce so high... A little too "bushy"

Scores I note below are based strictly on the meat, not the layout,garnish issue.

Chicken looks good.. A little bit more glaze might be nice... The one pc of the left threw me off with the trimming. (7- 8 )

Ribs look good.. (7-8 )

Pork looks a bit dry. Bark looks nice.. I'd consider adding some more sauce to it all. (6)

Brisket looks fantastic... It the box had a few more pieces and a little less green it would be perfect. (9)


this is my thoughts
the ribs the lettus has brown spots on it

something to look at :lol: :lol: :lol: :lol:

Doorbusters
04-16-2007, 09:54 PM
Ok next time I have Todd and Andy at the same place, I would like for them to critique an eligible bachelor! Yes a few things are torn and trimmed, and I may have "lettuce" everywhere, but you aint even sen the sauce yet!

On a serious note. I agree with everything Andy said. He has a very objective eye which also allows him to make a few walks every now and then.

Plowboy
04-16-2007, 10:04 PM
Ok next time I have Todd and Andy at the same place, I would like for them to critique an eligible bachelor! Yes a few things are torn and trimmed, and I may have "lettuce" everywhere, but you aint even sen the sauce yet!

On a serious note. I agree with everything Andy said. He has a very objective eye which also allows him to make a few walks every now and then.

Just post a recent picture and we'll critique it for you. :twisted:

Hawgsnheifers
04-16-2007, 10:06 PM
All excellent info Brothers. I guess I was so into the meat look, taste etc. some of the things you all pointed out I just plain missed. I bet I won't next time...

Plowboy
04-16-2007, 10:08 PM
So what were the scores?

HoDeDo
04-16-2007, 10:09 PM
All excellent info Brothers. I guess I was so into the meat look, taste etc. some of the things you all pointed out I just plain missed. I bet I won't next time...

One other small note. There is was sauce on the edge of the container (front left corner) for the brisket. That might have gotten a mark down also....

Plowboy
04-16-2007, 10:11 PM
I gotta repeat that the brisket looks super good. You can just tell that it isn't too over or under cooked. Looks like it is just going to melt in your mouth. That's what you want... the judge WANTING that sample.

Hawgsnheifers
04-16-2007, 10:16 PM
One other small note. There is was sauce on the edge of the container (front left corner) for the brisket. That might have gotten a mark down also....

Aha. I see that too now that you mention it. You know what really kills me is the score I got on the brisket. 45th out of 60. Brisket has alway's been a fav on taste and tenderness. I picked up these slices and the didn't fall apart. They pulled apart with just a little effort. Bark was not bitter cause I use a lot of surger in my rub. Taste was right on. Here is exactly what the judges scored it. 878 776 866 778 778 678. I guess everybody did good on Brisket that day so mine was lost in the crowd. I scored better in pork and based on what everybody said here, it looked and was probably dry. Pork was 32nd out of 60. 685 899 878 677 865 779.

Go figure...:icon_smil

Paola Greg
04-17-2007, 07:12 AM
On your brisket, I believe you would have helped your apperance scores quite a bit if the slices were 'raised up' in the box rather than being down in the box. The way your box is makes my first look notice not only the brisket but a whole bunch of lettuce. If you take some lettuce bunches and put in the bottom of the box where the brisket will lay to support it up some, and use a little less around the edges, it will make the first look to be the great looking brisket,,,,,,,,

Looking at your scores, I would guess the garnish distracted somewhat from the great looking meat, which more deserves 8's and 9's in my mind...I know judges are instructed to not consider garnish when judging apperance, but I like to make it difficult for them to anyway, by showcasing the meat.

Hope this makes sense..

Roo-B-Q'N
04-17-2007, 07:47 AM
Before reading what others have posted so as not to affect my judgement, I would say over all they look good, but a few things caught my eye. The leaf lettuce looked brown on the tops so I would trim down and use less. Fill the boxes with meat and then use the garnish as garnish not to fill the boxes.

Chicken ~ I would give a 6, a piece on the left looked like it had a "nick" or missing piece. Perhaps more glaze to it as well.

Ribs ~ I would give a 7. Again same with the lettuce, browned and shoved in there. Overall box looks full of meat and not lettuce. Although all looks a bit dry, try spritzing just before turn in. Slices of pork are much harder to keep moist in the turn in boxes than pulled or shredded. Just my 2 cents there.

Brisket ~ I would give an 8. That looks like a mighty fine brisket you had going there. Again with the lettuce, and filling the box, but over all a good looking turn in.

OK Now I am ready for the tenderness and taste portion of the judging :-D

Overall good looking boxes though. Good job! :eusa_clap :eusa_clap

Greendriver
04-17-2007, 10:17 AM
Every remark I would have made has already been made including the one about how great that brisket looks.

Bentley
04-17-2007, 11:58 AM
Br-7
Pk-8
Ribs-7
Ck-7

Frist let me say it is a meat contest I agree. I wish garnish was not allowed, period. If you are going to choose to use garnish, fuss it up a bit. Put some parsley around the box. That is why I gave the ck, rb and bk a 7, I believe they could have been more elaborate. And if you are going to say I should not be looking at the garnish, I should be looking at just the meat for appearance, (I am not directing this at you specifily) have the balls to turn in a box just full of meat and no garnish! A team did that in Modesto last year and I gave it a 9 cuz the meat looked great by itself. I dont have the balls to try it in a competition!

cmcadams
04-17-2007, 12:08 PM
Chicken - 6. Good overall, but the middle on the left looks chewed up. Good color, though. Lettuce is a mess... I know it's not judged, but if you're going to include it, make it cleaner.

Ribs - 5. Cuts don't look even, lettuce is not only a bit of a mess, but brown in spots. I know it's a meat competition, but don't let the lettuce detract.

Pork - 5. Sauce is uneven and splotchy. Looks like the meat was just kind of thrown in , then slices laid around.

Brisket 6-7. Lettuce again... But the sauce on the slices looks too brushed on, and I'd want to see a bit more of the slices. It's also kind of down in the lettuce... would look better if it was up higher. YOu can always put more meat in, too.

Just my thoughts.

ModelMaker
04-17-2007, 12:25 PM
This is what I jotted down before reading any further

Chicken -8 Hide the torn end, color really good

Ribs- 8 Stack ribs better to look like one piece, your lettuce is in bad shape, I would'nt mark down as I'm there to judge your meat. But others would.

Pork- 7 Sauce splotchy, arrange slices more, add 2 slices,loose the pulled from the slices down and fill with barked chunks

Brisket- 8 1/2 ( here's where I have problems as a 1 yr judge)
If you arranged those slices pefectly in line I would have given you a 9.

All in all the lettuce was your weakest point, but still a very, very good effort. Wish I could have tasted those ribs....
ModelMaker

Bigmista
04-17-2007, 01:00 PM
I would get a sharper knife for the ribs.

River City Smokehouse
04-17-2007, 01:05 PM
The leaf lettuce looked brown on the tops so I would trim down and use less.


I don't know if you are taking the greens in consideration while judging but one thing to remember is that this is a meat contest. You do not judge the garnish. You should look at this box and ignore the fact that the lettuce is there. So what if the lettuce has some brown on the tops.

You gave the chicken a 6? Come on now. KCBS says to start at a 6. Even though one piece of chicken has a small imperfection so what! This entry desrves at least an 8. I'd knock a point for the piece that looks like it had already been sampled on but that's only because there is no half point system. When I judge for appearance I do not even consider the garnish even being there. Someone made the comment, don't let the lettuce detract. The lettuce only detracts if you are using the lettuce as a deciding factor while scoring. I think one should eleminate the lettce from the mind while looking at the meat(which is what you are supposed to only be judging in the first place.
A box will get the same score from me whether or not there is any green (brown spots or not) or not any green whatsoever.

That to me is fair and consistant judging as it should be.

cmcadams
04-17-2007, 01:13 PM
To me, the garnish can make the turn in look better by highlighting the meat. If the garnish is bad, though, it will detract from the meat by presenting something that looks messy. If you can't turn in decent garnish, go without it. I think I implied that my scores weren't great because of lettuce, but that's not necessarily so... I was pointing out that the lettuce, if used, should be cleaner and should enhance, not detract.

bbqjoe
04-17-2007, 01:39 PM
I think the whole garnish thing is silly.
All entries should just be wrapped in white butcher paper and turned in.

I'd eat that chicken!
I'd junk the ribs.
Probably pass on the pork.
Brisket looks good.

Just my "Judgements"
Don't know from scoring.

tony76248
04-17-2007, 05:40 PM
I wanted to comment on the thighs....I have never entered thighs just so you know, we do half chickens in IBCA. My comment is..... Prepare about 18 of them and pick out the best 6, that way you wont have that oops one on the left.

Muzzlebrake
04-17-2007, 07:12 PM
I think the whole garnish thing is silly.
All entries should just be wrapped in white butcher paper and turned in


hear hear!! harummphhh!!!!

although I do prefer the brown paper

HoDeDo
04-17-2007, 07:38 PM
To me, the garnish can make the turn in look better by highlighting the meat. If the garnish is bad, though, it will detract from the meat by presenting something that looks messy. If you can't turn in decent garnish, go without it. I think I implied that my scores weren't great because of lettuce, but that's not necessarily so... I was pointing out that the lettuce, if used, should be cleaner and should enhance, not detract.

I have to agree. I posted earlier that I grade on the meat only - unless the garnish detracts from it. You can't show off your meat if it is hidden under drooping leaves, you also detract from it with sauce all over your container and the garnish leaves. And leaves that protrude several inches out of the box look messy. I also think leaving the hard core on the leaves, takes up space, and makes your meat sit unevenly. I would never put anything with brown or black edges/holes in it. I know I wouldnt want to eat something served on a bed of rotting greens.

Bottom line - if you are adding garnish, it can't be sloppy. It can't detract from your meat. And if it makes your meat "pop" in the container - and look that much better - that is why you put it there in the first place. :eusa_clap

Hawgsnheifers
04-17-2007, 11:18 PM
All excellent observations. Thanks to all...

Ron_L
04-18-2007, 09:22 AM
I think the whole garnish thing is silly.

I don't want to turn this thread into a discussion about garnish, but... Garnish is optional for KCBS. If you are going to use it, do ti right.

Back to Todd's turn-ins. I'm following the observations made by The_Kapn in this thread (http://www.bbq-brethren.com/forum/showpost.php?p=381560&postcount=1).


Chicken - 7
The garnish is sloppy and needs a trim or tucking in. The chicken looks slightly dark but if the garnish had been better I probably wouldn't score down for the color. It's more of an observation.

Ribs - 6
The garnish is sloppy and the lettuce has brown spots, burnt edges and bug holes. The ribs are arranged a little sloppy and the edges are uneven.

Pork - 7
Same comments on the garnish. The slices with bark look good but the arrangement is uneven. The slices on the top are placed "horizontal" and the slices on the bottom are placed "vertical". I think the box would look better if they were the same way top and bottom.

Brisket - 8
Same comments on garnish. The meat looks good but the slices could have been arranged a little more carefully. The garnish is overwhelming the meat. I would put in either more meat or riase it up in the box as suggested earlier.

backyardchef
04-18-2007, 09:50 AM
I'd trim or not stack the top of the lettuce so high... A little too "bushy"

Scores I note below are based strictly on the meat, not the layout,garnish issue.

Chicken looks good.. A little bit more glaze might be nice... The one pc of the left threw me off with the trimming. (7- 8 )

Ribs look good.. (7-8 )

Pork looks a bit dry. Bark looks nice.. I'd consider adding some more sauce to it all. (6)

Brisket looks fantastic... It the box had a few more pieces and a little less green it would be perfect. (9)

Yup.......

Hawgsnheifers
04-19-2007, 08:36 PM
I don't want to turn this thread into a discussion about garnish, but... Garnish is optional for KCBS. If you are going to use it, do ti right.

Back to Todd's turn-ins. I'm following the observations made by The_Kapn in this thread (http://www.bbq-brethren.com/forum/showpost.php?p=381560&postcount=1).


Chicken - 7
The garnish is sloppy and needs a trim or tucking in. The chicken looks slightly dark but if the garnish had been better I probably wouldn't score down for the color. It's more of an observation.

Ribs - 6
The garnish is sloppy and the lettuce has brown spots, burnt edges and bug holes. The ribs are arranged a little sloppy and the edges are uneven.

Pork - 7
Same comments on the garnish. The slices with bark look good but the arrangement is uneven. The slices on the top are placed "horizontal" and the slices on the bottom are placed "vertical". I think the box would look better if they were the same way top and bottom.

Brisket - 8
Same comments on garnish. The meat looks good but the slices could have been arranged a little more carefully. The garnish is overwhelming the meat. I would put in either more meat or riase it up in the box as suggested earlier.

Wow. Thanks Ron. The things you saw and your suggestions all make perfect sense. I'm going to print out all these and have them at the table when I box up at the next comp. Just to make sure I catch all the stuff you pros saw, that I didn't see. Thanks again to all that responded.

Paddo
05-07-2007, 02:00 PM
Being the one responsible for 'appearance,' I am grateful for the pics. Please keep posting your turn-ins so we can see what everyone else's looks like.

Mooner
05-07-2007, 02:14 PM
Brisket gets a 9 from me...gorgeous!!

Dale P
05-07-2007, 06:14 PM
Chicken 7
Ribs 6
Pork 7
Brisket 8
Brisket might get a 9 for taste if I was closer to it.

QansasjayhawQ
05-09-2007, 11:07 AM
Chicken ~ I would give a 6, a piece on the left looked like it had a "nick" or missing piece.

Yeah - I blew up that piece of chicken when I was placing it in the box. We really didn't have a better looking piece to replace it with . . . plus we were outta time.

These were my first boxes with garnish that I ever prepared - ever! - so I REALLY appreciate the comments on how to improve in that area. (And a Big Thanks to the MOKAN Meatheads for letting me peek at their insanely excellent garnish jobs on their turn in boxes! :-D )

Thanks everyone for all the helpful comments!

BBQPrincess
05-09-2007, 11:56 AM
While garnishments should not be considered when judging appearance, I know many do score down on it if it's not attractive and adding to the appearance; ie: too much, hanging over the container, brown or bug spots, not all green, sauce on the lettuce. It definitely distracts although I do not judge the garnish either. Use less, trim nicely, all green color, etc.
Chicken (8 - thigh on left affects score.
Ribs(8 - line up evenly
Pork (7) - looks dry; third piece from top looks like leftovers on it, remove/clean it up. You need clean slices. Arrange better, perhaps more sauce and it would bring your score up.
Brisket (8 - line slices more evenly. If less lettuce were used it would not overpower the appearance. Or, add a few more slices in the container. Assure there is never sauce left of your container or the garnish.
Just another opinion.

Harbormaster
05-09-2007, 01:08 PM
Chicken (8 - thigh on left affects score.
Ribs(8 - line up evenly
Pork (7) - looks dry; third piece from top looks like leftovers on it, remove/clean it up. You need clean slices. Arrange better, perhaps more sauce and it would bring your score up.
Brisket (8 - line slices more evenly. If less lettuce were used it would not overpower the appearance. Or, add a few more slices in the container.
I'm no judge, but I am absorbing what you all know like a sponge. This is exactly the same way I scored it when I first looked at the pics. I love these threads because it helps me learn so damn much!