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SmokeInDaEye
08-30-2007, 09:36 PM
So I pulled out the score sheets from my first contest a year ago and the most recent one. Although there is more for me to learn, I am pretty happy with what my fellow competitors here have taught me.

I thought I'd post a comparison of the scores to start with. If anyone wants, I can also post the progression of pictures for various categories.

Hudson Valley '06 followed by New Holland '07

Chicken:
(HV) 5-6-7, 6-7-8, 6-6-6, 7-7-7, 6-7-7, 6-7-7 (136)
(NH) 9-8-9, 8-8-8, 8-8-8, 8-9-9, 8-8-8, 8-9-8 (167.4286)

rib:
(HV) 7-6-5, 7-6-7, 8-7-6, 8-7-7, 7-7-5, 6-6-7 (132.5714)
(NH) 9-7-9, 7-7-9, 6-5-7, 7-7-9, 8-7-8, 8-7-6 (149.1424)

shoulder:
(HV) 7-8-7, 9-7-7, 8-6-6, 8-7-7, 8-9-8, 7-7-7 (150.285 )
(NH) 7-8-7, 7-7-8, 8-8-8, 8-7-6, 8-5-5, 9-9-9 (149.142 )

brisket:
(HV) 7-5-5, 8-7-5, 8-7-4, 8-7-6, 7-7-5, 8-5-5 (126.2860)
(NH) 9-9-9, 8-6-7, 8-7-8, 8-7-6, 8-5-5, 9-9-9 (155.4284)

And I know my scores actually went down in pork shoulder but I haven't really focused on the pork categories yet. I figure one category per contest and grow from there.

SmokeInDaEye
08-30-2007, 09:44 PM
Here's the chicken and brisket from my first contest.

SmokeInDaEye
08-30-2007, 09:45 PM
And from last week.

Sawdustguy
08-30-2007, 09:48 PM
Clint,

You have done a wonderful job. You should be commended for doing this well with only a year's experience and having only a few contests under your belt. Great Job! Keep it up!

big brother smoke
08-30-2007, 09:55 PM
Looks like you have come a long way. Congrats!

SmokeInDaEye
08-30-2007, 09:59 PM
Thanks, guys. It's tough fighting to find enough people to lend a hand each contest but I was blown away to see those photos. I"ll post the pork pix as well but they still suck.

MilitantSquatter
08-30-2007, 10:06 PM
Thanks, guys. It's tough fighting to find enough people to lend a hand each contest but I was blown away to see those photos. I"ll post the pork pix as well but they still suck.

Help is overrated... they might just drop your chicken into a pile of ashes or something right before turn-ins !!! :biggrin:

Nice job Clint.. .big improvement and it also goes to show that the scoring system does work if used as designed. Not that the first contest pics were not good but your recent entries were noticeably improved from an appearance standpoint and the scoring showed it.

SmokeInDaEye
08-30-2007, 10:06 PM
Here's the pork. Not as exciting but it's part of the growth process so I'll include it.

SmokeInDaEye
08-30-2007, 10:09 PM
And the ribs that are still a work in progress:

ique
08-30-2007, 10:15 PM
Your brisket from HV last year looks medium rare.

Nice progress, the competition next year is going to be tough!

Jeff_in_KC
08-30-2007, 10:28 PM
Clint, it's fun to go back and look at boxes early and more recent ones. Here's my best example... Pork from my first contest (Royal, 2005) vs. the 2nd photo which is pork three weeks ago at Dillon, CO.

SmokeInDaEye
08-30-2007, 10:48 PM
Your brisket from HV last year looks medium rare.

Nice progress, the competition next year is going to be tough!

That was probably the most disgusting thing I have ever cooked. Glad you noticed. I had no temp control, no idea when things should be done, and just wanted to finish. Sliced right through the point and flat and turned it all in, fat be damned. Funny now to think about how pissed I was when I saw the scores!

SmokeInDaEye
08-30-2007, 10:50 PM
Clint, it's fun to go back and look at boxes early and more recent ones. Here's my best example... Pork from my first contest (Royal, 2005) vs. the 2nd photo which is pork three weeks ago at Dillon, CO.

That second one is pretty darn impressive, Jeff. Funny how perfect they seem at that moment, huh?

Plowboy
08-30-2007, 10:54 PM
Pictures don't lie. Nice job. Interesting retrospective.

tonto1117
08-31-2007, 03:39 AM
Great job Clint!!!!!.The picture's speak a thousand words..... I hope we can make the same kind of improvment in our first year.:cool:

ggriffi
08-31-2007, 06:22 AM
Clint,

Nice progression on your scores. I' gettin ready for my second contest and hope to show the same kind of improvement that you have.

gary

The Giggler
08-31-2007, 10:30 AM
Clint, it's fun to go back and look at boxes early and more recent ones. Here's my best example... Pork from my first contest (Royal, 2005) vs. the 2nd photo which is pork three weeks ago at Dillon, CO.

Jeff,

The Pork looks fantastic. I have only turned in pulled with bark. If you'd care to share, how'd you do the three? (I am aware of the one piece that you can seperate, and slice, never had success with it though - usually overcooked to slice). Any info is appreciated.

Jeff_in_KC
08-31-2007, 04:02 PM
Jeff,

The Pork looks fantastic. I have only turned in pulled with bark. If you'd care to share, how'd you do the three? (I am aware of the one piece that you can seperate, and slice, never had success with it though - usually overcooked to slice). Any info is appreciated.

I cook 4 butts most contests, just to be sure I get what I need. One that has the smallest looking muscle that I slice into medallions, I take up to 195 or so to chop it (not pull). Then I pick one that I want to slice and cook that one to about 180 before coolering. The two with the biggest "money muscles" (Jack's Old South gave me that term) get taken to no more than 185 before coolering. I want those medallions REALLY tender but not quite fall apart tender.

Smokin' Gnome BBQ
08-31-2007, 04:20 PM
I understand 100%, this is my 1st year as well. I thought I knew alot, but was blown away buy the little things other theams did. Like the pvc legs to raise the tables up for prep. Probably the biggest thing was the people. offering help and advice! Jumping Dog BBQ from New Jersey (I think) made my first comp wonderfull!!Everyone is just so great!!

Lakeside Smoker
08-31-2007, 04:45 PM
Great thread Clint! We both started about the same time ago and I was noticing the same thing. Hope you don't mind me posting my first and then my last rib box. The first was Merrimac last year, came in 25. The next pic is from last week at Hogstock, came in 2nd.
http://i108.photobucket.com/albums/n40/lakesidesmoker/Picture090.jpg
http://i108.photobucket.com/albums/n40/lakesidesmoker/Picture023.jpg

SmokeInDaEye
08-31-2007, 05:09 PM
Great thread Clint! We both started about the same time ago and I was noticing the same thing. Hope you don't mind me posting my first and then my last rib box. The first was Merrimac last year, came in 25. The next pic is from last week at Hogstock, came in 2nd.
http://i108.photobucket.com/albums/n40/lakesidesmoker/Picture090.jpg
http://i108.photobucket.com/albums/n40/lakesidesmoker/Picture023.jpg


That's pretty darn impressive! And don't forget to mention the reserve grand! Can't wait for my fourth KCBS contest to get back to work on the pork.

Bigmista
08-31-2007, 06:43 PM
Here are our turn in boxes from the Autry 2006:

http://www.thesurvivalgourmet.com/images/Autry/Autry71.jpg

http://www.thesurvivalgourmet.com/images/Autry/Autry68.jpg

http://www.thesurvivalgourmet.com/images/Autry/Autry67.jpg

That was our first contest. (Can't find the chicken pic)

Here are pics from Go for the Gold (our most recent contest).

http://i77.photobucket.com/albums/j67/bigmista/Go%20for%20the%20Gold%202007/gftg70.jpg

http://i77.photobucket.com/albums/j67/bigmista/Go%20for%20the%20Gold%202007/gftg72.jpg

http://i77.photobucket.com/albums/j67/bigmista/Go%20for%20the%20Gold%202007/gftg74.jpg

http://i77.photobucket.com/albums/j67/bigmista/Go%20for%20the%20Gold%202007/gftg75.jpg

Our first contest we got 5th in ribs.

Our most recent contest we got 5th in brisket and 1st in ribs.

SmokeInDaEye
08-31-2007, 11:21 PM
Here are our turn in boxes from the Autry 2006:

http://www.thesurvivalgourmet.com/images/Autry/Autry71.jpg

http://www.thesurvivalgourmet.com/images/Autry/Autry68.jpg

http://www.thesurvivalgourmet.com/images/Autry/Autry67.jpg

That was our first contest. (Can't find the chicken pic)

Here are pics from Go for the Gold (our most recent contest).

http://i77.photobucket.com/albums/j67/bigmista/Go%20for%20the%20Gold%202007/gftg70.jpg

http://i77.photobucket.com/albums/j67/bigmista/Go%20for%20the%20Gold%202007/gftg72.jpg

http://i77.photobucket.com/albums/j67/bigmista/Go%20for%20the%20Gold%202007/gftg74.jpg

http://i77.photobucket.com/albums/j67/bigmista/Go%20for%20the%20Gold%202007/gftg75.jpg

Our first contest we got 5th in ribs.

Our most recent contest we got 5th in brisket and 1st in ribs.

Great pix Mista! Looking at my own pictures I can see things I need to fix but we all seem to make great strides through the advice of our more seasoned brethren. I have 6 or so grilling awards froom the last year but the one I am most proud of is a 2nd place chicken from my last kcbs contest. It belongs to everyone who shared their knowledge here.

Sledneck
08-31-2007, 11:53 PM
Help is overrated... they might just drop your chicken into a pile of ashes or something right before turn-ins !!! :biggrin:

Just when i thought the guilt was gone:oops: