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Divemaster
06-08-2008, 04:52 PM
I did a test cook this weekend complete with turn-in boxes. Please let me know what you think.

Chicken...
http://i220.photobucket.com/albums/dd35/Divemaster_album/DSCF2309-1.jpg

Ribs...
http://i220.photobucket.com/albums/dd35/Divemaster_album/DSCF2311-1.jpg

Pork...
http://i220.photobucket.com/albums/dd35/Divemaster_album/DSCF2316-1.jpg

Brisket....
http://i220.photobucket.com/albums/dd35/Divemaster_album/DSCF2318-1.jpg

Thank you for your honesty!

afreemaniii
06-08-2008, 05:18 PM
Mind you, I've only done one competition, but here is my feedback.

The meats all look real good. The only part that we did differently was to have more parsley lined up around the edges. If you look at the pictures I posted in the De Forest thread, you can see the parsley is higher around the edges and you can't see the white of the lower part at all.

We cut 1/4-1/2" slices of iceberg lettuce and laid those on the bottom, then stuck the parsley around the edges beforehand. The meat was laid on top of the lettuce and covered up most of it from plain view.

I can't say if that is the only reason, but we did score pretty well on appearance in all four categories even when the meat didn't hold its own.

matthew burt
06-08-2008, 05:26 PM
Chicken itself looks wonderful, maybe a little more parsley around the edges to even it up. pork looks good but I would lose the strands of Pork in the middle and go with all chunks, or all chunks and slices. Ribs look good, maybe even out the parsley around the edges of the box, and the brisket looks great other than the thick fat on the left and right sides on the top.

chicken 9(if you fix the parsley around the edges)
Ribs 8
Pork 7
Brisket 8

Bride of Roo(BQ'n)
06-08-2008, 05:42 PM
Im in agreement, meat looks great and while it shouldnt matter it will...you have parsley upside down and not enough to make it look "nested"...

Find your feminine side and pretend your a florist :-D

Solidkick
06-08-2008, 06:10 PM
I actually like the pork box the best........your brisket box, well, you needed to wipe the gunk off the sides of the box, slices look off center, more to the right, maybe put a slight curve in your slices if longer than the box.

I agree with Char on your parsley stems..

Chicken 8
Ribs 8
Pork 9
Brisket 7

Psmitty
06-08-2008, 06:48 PM
MY first thought was that a lot more parsley around the sides would set off that great looking chicken. I also like the uniformity of the brisket pieces (especially the bark) vs. the more random assortment in the pork box. The upside down parsley is also a good point. Good cookin'!

Divemaster
06-09-2008, 09:49 AM
I knew some of the comments were coming when I saw the pictures... Isn't it amazing how a photo can change your perspective (and add 10 pounds... I wish those 5 guys would stop pointing cameras at me)

Scottie
06-09-2008, 10:11 AM
Flip your brisket over, so you don't display the fat...

As for ribs, I do not like to dsiplay a side view of them, unless they are dripping with juices or have a real nice looking smoke ring, which is does not appear that these ribs have either. Not saying they are dry, they don't have the appearance of juicy ribs...

Harbormaster
06-09-2008, 10:44 AM
Dive,
My $.02 FWIW:
Chicken - Pieces are evenly shaped, evenly sized, evenly colored (and look great). Only detraction was the greens. Needs to be more even and "fuller". Score: 8
Ribs - Evenly sized, great color and shine. Again, the greens. Score: 7
Pork - I like the looks of this. Only thing I would do would be to lose the "stray" strings in the lower left and upper right. Just a tad more greens around the edges. Score: 9
Brisket - I like the slices with the burnt ends, but the greens are seriously missing on the left side. It looks like the fat is up, which O would reverse. Score: 7.

My biggest question, how was it? It all looks great and I am farking starving!

smknwhlswife
06-09-2008, 10:56 AM
You need more green. What I do for our boxes is a "putting green." I will usually use lettuce on the bottom of the boxes for coverage and then fill the box with parsley, making sure that the stems are all faced down, make if fairly tight.

All the meat looks great, but like the others, I would flip the brisket over so the fat doesn't show.

Diva
06-09-2008, 10:56 AM
I think all the meat looks great, the fat thing on the brisket, doesn't bother me at all, fat's where it's at! lol

As far as the parsley, it needs to be more even, as everyone has commented and stems down.

On the pork, I would put some bark on that pile of inside meat, it kinda freaks me out, OR, take out the darkish pieces of inside meat and leave it all pinkish.

Now, I want a brisket sandwich.

paydabill
06-09-2008, 01:28 PM
I think it all looks great! I would give you 8 - 9 on all of it.

Big George's BBQ
06-09-2008, 02:20 PM
Try to make the boxs look full. Add something for the table captain

Bentley
06-09-2008, 03:23 PM
More parsley...in box 1,2&4. They were all 7's or above to me.

Divemaster
06-10-2008, 09:01 AM
My biggest question, how was it? It all looks great and I am farking starving!

To be honest, the spare ribs were a little over done and ended up a little dry. I didn't foil them and I'm glad I didn't... I pulled them after 5 1/2 hours and if I had done the 3-2-1 method they would have fallen completely apart.

The chicken was some of the best I've cooked. I need to scrape the skin more and then pin them next time but they came out moist with a nice smoke ring. This too surprised me since they were done in about 1 1/4 hours. I'll have to watch them closer.

The pork was dead on. I pulled it at 180*, foiled (with Apple Juice and JD) and coolered for about 3 1/2 to 4 hours. When I checked the temp just prior to pulling it, it was sitting at 155*. It was moist but not in the least bit mushy.

I was happy with the brisket. I ran into a problem that it was still a little frozen when I went to trim it so determining the thickness of the fat became an issue. The seasoning was dead on.... I pulled it at about 185*, foiled (with A/J & beef stock) and just let it sit in the cooler with the pork butt. The texture was right there and it was very moist. I should have pulled the burnt ends a little sooner and put them in the cooler rather than leaving them on the smoker for the extra 1/2 hour...

All in all, I'm happy with the results and feel better about going to my first comp this weekend in Fort Atkinson. I did the test without any help so I know that I can pull it off....

I just hope I don't end up DAL....

Thanks again gang, your comments really do help alot...

MAsQue
06-10-2008, 10:28 AM
Just my not so humble opinion, but when we are taking points off because a piece of parsley is "upside down", I think the judges have lost track of what it is that they are supposed to be judging. I'm not saying it doesn't happen, or criticizing those cooks who try to keep their parsley right-side up, but we should not be judging the parsley.

Dale P
06-10-2008, 10:52 AM
you wont be DAL with any of those boxes. nice job

Solidkick
06-10-2008, 12:23 PM
Just my not so humble opinion, but when we are taking points off because a piece of parsley is "upside down", I think the judges have lost track of what it is that they are supposed to be judging. I'm not saying it doesn't happen, or criticizing those cooks who try to keep their parsley right-side up, but we should not be judging the parsley.
Totally understand your point.....
What Dive has the advantage of here by posting pics and taking the criticism of his presentations by people that collectively have probably a hundred contest cooks behind them can only make him a stronger competitor. Are we being a little "picky", probably so....but the little tips could mean the difference between an 8 to a 9 in presentation....I like seeing 9's! :biggrin:

Divemaster
06-10-2008, 12:45 PM
I'm not saying it doesn't happen, or criticizing those cooks who try to keep their parsley right-side up, but we should not be judging the parsley.

Totally understand your point.....
What Dive has the advantage of here by posting pics and taking the criticism of his presentations by people that collectively have probably a hundred contest cooks behind them can only make him a stronger competitor. Are we being a little "picky", probably so....but the little tips could mean the difference between an 8 to a 9 in presentation....I like seeing 9's! :biggrin:

This site does offer me a HUGE advantage. There are things that I'm going to take with me such as Harbormasters point on the strands of pork that were out of place, re-arranging the pork and adding slices, and yes, I'll be a lot more careful of the parsley stems.... Other points I'm going to have to think about such as boxing the brisket fat side down. I personally think that it looks better up but I may try it down next time.

I posted the boxes in hopes that you all would be picky about them. I know that we only get 3 to 5 seconds in front of a judge (if that) and a single piece of parsley out of place isn't going to make that much of a difference. But a whole lot of them out of place, does. It gives me something to work on rather than just relying on my own judgment. A second (or 15th) set of eyes is always better.

Actually I'm lying... I posted the boxes in hopes that Ford would get over confidant for the comp this weekend....

Jorge
06-10-2008, 01:27 PM
Go with some produce with a more even color if you can. Think of it as a nice backdrop for a picture. You want to highlight the meat. Uneven distribution or color tend to draw my eye away. I like a little darker green color for a box done with parsley, but you have to go with what you can lay your hands on.

Best of luck!

Roo-B-Q'N
06-10-2008, 04:27 PM
Dive are you doing the contest alone as well??? Man good luck if you are. All of the critics and praises are right on. I looked at the chicken and said he** yah I would hit that, and for me, chicken is my least favorite to judge.

Midnight Smoke
06-10-2008, 05:02 PM
I learned, something just reading this thread. At first look, I think that all looks great, then after reading thru and looking again I was amazed how well the advice came out.

With my total lack of experience in this area, could I suggest as mentioned already, a splash of color, a couple cherry tomatoes and/or some red or yellow pepper slices?

Do Styrofoam cartons come in any other color than white? If so and allowed it would seem to enhance the overall appearance.

Jorge
06-10-2008, 05:11 PM
I learned, something just reading this thread. At first look, I think that all looks great, then after reading thru and looking again I was amazed how well the advice came out.

With my total lack of experience in this area, could I suggest as mentioned already, a splash of color, a couple cherry tomatoes and/or some red or yellow pepper slices?

Do Styrofoam cartons come in any other color than white? If so and allowed it would seem to enhance the overall appearance.

Check out kcbs.us. The rules are available. Your suggestions would result in a DQ:-D

Midnight Smoke
06-10-2008, 05:35 PM
Check out kcbs.us. The rules are available. Your suggestions would result in a DQ:-D

Noted...:-D Thanks!

I also have learned from this thread I need to not offer advice without proper knowledge.

From the KCBS 2008 Rules and Regulations;

9. Garnish is optional. If used, it is limited to chopped, sliced,
shredded or whole leaves of fresh green lettuce, curly parsley,
flat leaf parsley and/or cilantro. Kale, endive, red tipped
lettuce, lettuce cores and other vegetation are prohibited.
(Improper garnish shall receive a score of one (1) on
Appearance)

Solidkick
06-10-2008, 05:50 PM
Originally Posted by Divemaster
Actually I'm lying... I posted the boxes in hopes that Ford would get over confidant for the comp this weekend....


Umm....from what I've learned of Ford from here on the site (I've never met him, but hope to some day) I don't think you would effect his confidence at all.....:wink:

Solidkick
06-10-2008, 05:57 PM
Seeing Pork Smoker's post of the garnish rules reminds me of a story.....

A team doing their 1st contest asks for help with their presentations.....I say no problem....let's get your greens ready.......:shock:.....they'd brought red tipped lettuce! I give them what extra I can, but it's not enough to do all 4 boxes.....we get a pair of scissors out and trim their lettuce, there wasn't much else that could be done.....and they pulled it off!

Divemaster
06-10-2008, 06:13 PM
Dive are you doing the contest alone as well??? Man good luck if you are. All of the critics and praises are right on. I looked at the chicken and said he** yah I would hit that, and for me, chicken is my least favorite to judge.

The good news is that I have 3 guys helping. The bad news is none of them have EVER cooked on a smoker before... The way I figure it, I'm cooking by myself, with company... You guys don't know how much I value your comments!

Jaybird
06-10-2008, 07:21 PM
I just hope I don't end up DAL....




You won't. Good luck!!

stlgreg
06-10-2008, 07:57 PM
I am going 9 9 8 7