PDA

View Full Version : presentation pics


Captain Caveman
06-03-2007, 03:44 PM
Here are some pics of our turn in boxes at Ft. Scott this weekend.
Please let me know what you think.
With the advice I got from some of you on the last pics we were able to do MUCH better.

The Anchorman
06-03-2007, 04:37 PM
Very Nice, liked them all!

Roo-B-Q'N
06-03-2007, 04:43 PM
Very nice looking boxes Caveman. I am interested to see how they scored, esp the Brisket and the pork.

When I judge I am not hung up on the uniformity of the pieces in the box as much as how moist the look and if they look done. I know some do judge on uniformity however.

ZILLA
06-03-2007, 05:01 PM
Very nice presentation! I'm wondering, can you use the mixed greens that are different colors for KCBS boxes. There are some very nice purples and reds in some of those.

Lakeside Smoker
06-03-2007, 05:04 PM
NICE! Real nice.
I'd give the ribs a 9
What were your scores?

Mike

Captain Caveman
06-03-2007, 05:28 PM
zilla: there were no purples and reds in there (it must be the pic)

the scores were:
chicken 8,8,8,9,8,8
Ribs: 8,9,8,9,8,9
Pork: 7,7,8,8,5,9
Brisket: 8,8,7,9,9,9
anything but: 8,8,9,8,9,9

Thanks again for all of the help.

p.s.
I have to give the credit for presentation to my wife, and sister who prep all turn ins for us.

MilitantSquatter
06-03-2007, 05:56 PM
You're high scores look well deserved..

Bigmista
06-03-2007, 06:14 PM
The ribs are my favorite looking box.

For the pork, I would add more meat to the box. It looks sunken in the garnish.

The chicken skin doesn't looked cooked enough to me but looking at your score I probably don't know what I'm talking about. Congrats on great scores.

Captain Caveman
06-03-2007, 06:21 PM
The ribs are my favorite looking box.

For the pork, I would add more meat to the box. It looks sunken in the garnish.

The chicken skin doesn't looked cooked enough to me but looking at your score I probably don't know what I'm talking about. Congrats on great scores.

Thanks! It was our time to get a call, and we got 5!!!!
4th place chicken
1st place ribs
5th place pork
6th place anyhing but
Reserve Grand Champion!

Talk about having it all come together at the same time!

tony76248
06-03-2007, 08:31 PM
Congrats on the Reserve Grand Champion! Looks like you earned it!

SloppyQ
06-03-2007, 08:32 PM
Now that's a fine showing, congrats.

ZILLA
06-03-2007, 09:05 PM
No, I didn't mean in your picture, I meant in general, would it be acceptable to use those types of lettuces in a KCBS box?

zilla: there were no purples and reds in there (it must be the pic)

the scores were:
chicken 8,8,8,9,8,8
Ribs: 8,9,8,9,8,9
Pork: 7,7,8,8,5,9
Brisket: 8,8,7,9,9,9
anything but: 8,8,9,8,9,9

Thanks again for all of the help.

p.s.
I have to give the credit for presentation to my wife, and sister who prep all turn ins for us.

Captain Caveman
06-03-2007, 09:49 PM
No, I didn't mean in your picture, I meant in general, would it be acceptable to use those types of lettuces in a KCBS box?

Nope just green leaf lettuce, curly leaf parsley, flat leaf parsley, and cilantro.

ZBQ
06-03-2007, 10:30 PM
No, I didn't mean in your picture, I meant in general, would it be acceptable to use those types of lettuces in a KCBS box?

If memory serves me correctly Zilla, I believe that using those kinds of lettuces in a KCBS box is considered "marking". I believe they actually list "red tipped lettuce" as a no no. Too tired to look it up. Going to bed guys.....

Jeff_in_KC
06-03-2007, 11:08 PM
Congrats, Caveman! Great looking boxes. See? It really IS so easy a caveman can do it, huh? :lol:

HeSmellsLikeSmoke
06-03-2007, 11:30 PM
First of all, great turn-ins. Even just looking at the pics, I wanna reach out and eat every single one of them, and I'm not even hungry.

Secondly, this thread really illustrates one of the most impressive and inspiring things about BBQ-Brethren -- everyone helping everyone else get better even if it means helping them in competition. I try to tell people around here about this aspect of the Brethren, and they can barely believe me. When you stop to think about it, it is pretty unbelievable in this cut-throat day and age.

Makes me proud to be a small little part of it all.

tonto1117
06-04-2007, 06:36 AM
Congrat's Caveman, they all look fantastic!!

Captain Caveman
06-04-2007, 06:44 AM
Thanks guys.
We were actually named GC at the contest, the news paper took a pic of our team, etc. Then they came up and told us there was a computer glitch in the KCBS software, and we ended up with reserve.

Had to give back the awesome trophy, and a lot of money........:cry: (we were more upset about the trophy) the worst part of it was we would have got to go to the American Royal, and be in the lottery for "the Jack".

chinesebob
06-04-2007, 06:44 AM
Congrats. Fantastic looking boxes there. The glazes you used looked outstanding. Almost like a Chinese charsiu...

parrothead
06-04-2007, 07:59 AM
They look great. Only thing I would do different is uniform size for the brisket if possible.

cmcadams
06-04-2007, 08:33 AM
Great job! 5 calls? And RGC... wow!

Captain Caveman
06-04-2007, 11:02 AM
They look great. Only thing I would do different is uniform size for the brisket if possible.

Thank you for that. I will try to keep the sizes more uniform.

Have any of you found that it makes a difference which part of the flat you turn in? (i.e.near the end, or near the middle, etc)

HeSmellsLikeSmoke
06-04-2007, 11:09 AM
They look great. Only thing I would do different is uniform size for the brisket if possible.

Greg, if need be, do you trim the brisket before you smoke it to make it more uniform?

ModelMaker
06-04-2007, 12:03 PM
Very,very nice!! What an improvement.
I'd be happy to see each of those at my table. Where did that 5 in pork come from? The only thing I can see in there is the little sliver on the front piece and a small chunk towards the back right corner. Clean up those little chunks ( I don't think I would have dinged you much for those).
ModelMaker

Captain Caveman
06-04-2007, 01:08 PM
Very,very nice!! What an improvement.
I'd be happy to see each of those at my table. Where did that 5 in pork come from? The only thing I can see in there is the little sliver on the front piece and a small chunk towards the back right corner. Clean up those little chunks ( I don't think I would have dinged you much for those).
ModelMaker

I don't know, but I told my wife he was trying to write an 8 and his pen quit.:biggrin:

Thanks for the advice.

Jeff_in_KC
06-04-2007, 06:16 PM
Thank you for that. I will try to keep the sizes more uniform.

Have any of you found that it makes a difference which part of the flat you turn in? (i.e.near the end, or near the middle, etc)

Our turn in is usually about half way back on the flat and continuing back from starting there. But really, it's whatever looks best. For uniformity, trim it before you cook it. Allow for shrinkage (George Costanza mod) and be sure you're at the right angle to slice exactly across the grain.