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watertowerbbq
06-22-2008, 08:43 AM
Ray, Jay, Don and Bobby,

How did you do?

Shotgun
06-22-2008, 01:02 PM
Chicken
10) Iowa Smokey D's
9) Short Creek BBQ
8) Meadow Valley BBQ
7) Quau
6) Pork County BBQ
5) Smoken Big Dawgs
4) Southland Park BBQ
3) Iowa Outlaws
2) Pondarosa BBQ
1) Shotgun BBQ

Ribs
10) Meadow Valley BBQ
9) Racoon Flatts
8) Buster Dog BBQ
7) Dry 2 Da Bone
6) Pork County BBQ
5) Cant Quit Smoking
4) 4 Mile smokin Crew
3) Quau
2) Grumpy Old Farts
1) Vinny's BBQ

Pork
10) Quau
9) Dry 2 Da Bone
8) Boondoggle
7) Poppas pit
6) Ponderosa BBQ
5) Brians Beef
4) 4 Mile Smokin Crew
3) Iowa Outlaws
2) Iowa Smokey D's
1) Meadow Valley BBQ

Brisket
10) Grumpy Old Farts
9) Blazed BBQ
8) Pork County BBQ
7) Shotgun BBQ
6) Quau
5) If You Got'em Smok'em
4) Brians Beef
3) Ponderosa BBQ
2) Vinnys BBQ
1) Iowa Smokey D's

Overall
10) Dry 2 Da Bone
9) Vinnys BBQ
8) If You Got'em Smok'em
7) 4 mile smoken crew
6) Pork County BBQ
5) Ponderosa BBQ
4) Shotgun BBQ
3) Meadow Valley BBQ
2) Quau
1) Iowa Smokey D's

watertowerbbq
06-22-2008, 01:43 PM
Nice calls guys! Way to go!:-D

Bride of Roo(BQ'n)
06-22-2008, 02:04 PM
Way to go guys....

Podge
06-22-2008, 02:29 PM
congrats to Darren and big Moe !

BBQ_Mayor
06-22-2008, 03:30 PM
Heres how the judges looked when they ate my food..:icon_sick

I just as well crapped in the box. Probably would have scored better. :mad: The pork was 12th. That was the best I did and I'm happy I got that since my pork is typically the one that tanks.

It was a humbling experience and will NOT happen again. 8-)

Roo...can I borrow your party again?:mrgreen:

KC_Bobby
06-22-2008, 03:33 PM
It was a humbling experience and will NOT happen again. 8-)


I thought we weren't going to talk about it! :frown:

BBQ_Mayor
06-22-2008, 03:36 PM
I thought we weren't going to talk about it! :frown:


There was no mention of scores. I'd say the samething if I finished......lets say 13th?..:biggrin:

And I have to vent..It helps me cope.:icon_smil

BBQ_Mayor
06-22-2008, 03:54 PM
My pork pics.

Damn nice box.!.should have scored better. OK, maybe not.

16810

ModelMaker
06-22-2008, 04:24 PM
Well Ray, Since you didn't ask I'll give you my thoughts anyway!!!
I'll give you a high 7. That center section of pulled just doesn't strike me as real taste tempting. Maybe try to get a better sampling of similar sized pieces. Some pieces are very large and yet you see some strings of meat. My second thought was where did all those sliced pieces come from? Is that the money muscle from 2 butts?
Lastly your garnish is near perfect! Not overdone, not skimpy but just enough to surround the offering in a very unobtrusive way.
Just some random ramblings.
Nice job.
ModelMaker

BBQ_Mayor
06-22-2008, 05:02 PM
Thanks for the input modelmaker.
I would also agree on the pulled but that was about all I had.
Yes the slices came from the money muscle off 2 butts.

KC_Bobby
06-22-2008, 05:59 PM
I'll show our pork pic when my brother emails it to me. It got 9's from all 6 judges for appearance.

Hey, what's the first tiebreaker to determine higher place when the top 5 judges scores are tied?

ModelMaker
06-22-2008, 06:21 PM
I'll show our pork pic when my brother emails it to me. It got 9's from all 6 judges for appearance.

Hey, what's the first tiebreaker to determine higher place when the top 5 judges scores are tied?

This link will get you there.
" How to break a tie"


http://www.kcbs.us/pdf/HowToBreakATie.pdf

ModelMaker

KC_Bobby
06-22-2008, 06:49 PM
thanks

watertowerbbq
06-22-2008, 08:41 PM
Bobby,

How did you guys do in each category?

KC_Bobby
06-22-2008, 08:57 PM
We got 8th in pork, not as good in others.

Chicken - 27th, yes DAL. No excuses, I turned in crap. Got it up to the desk at 12:04 without even taking a bite. After giving Don a quick hand with ribs, I tried a bite and knew I turned in crap.

Ribs - 13th, we were happy with what we turned in. We were hoping for a call, just wasn't to be.

Brisket - could have been cooked a bit longer, but we were disappointed with our place. I don't have the score sheet, but it placed somewhere in the 20s.

watertowerbbq
06-22-2008, 09:15 PM
We got 8th in pork, not as good in others.

However, I learned that turning in chicken that is fully cooked gets higher scores.

It wasn't fully cooked? :eek:

watertowerbbq
06-22-2008, 09:20 PM
Ray / Bobby,

Don't hang your head too long guys. You're both great cooks and you'll bounce back next time!

KC_Bobby
06-22-2008, 09:23 PM
The juices were clear, but it needed to be cooked longer.

KC_Bobby
06-22-2008, 11:45 PM
Ray, here's our pork:
998 978 987 988 977 986 = 159.4286 (tied with 7th, this got 8th)
guess the judges liked the way it looked, but didn't think the tenderness was all that. One more tenderness point and it would have been 5th - :icon_pissed sadly I don't know what to change there.

BBQ_Mayor
06-23-2008, 06:12 AM
That looks great bobby!
How did you get those chunks on the right? Did you pull them off the butt or cut them?
I assume the piece to the left was the money muscle.

ModelMaker
06-23-2008, 07:35 AM
Very nice lookin box boys!! I concure it's a niner.
In fact I'm adding it to my file of box pics.
Thanks
ModelMaker

Shotgun
06-23-2008, 07:42 AM
That pork looks great, Bobby.

KC_Bobby
06-23-2008, 08:26 AM
The pieces on the right are just chunks with lots of bark. It looks like the bottom right is cut, but it must just be the angle of the picture. Yes, the left was the $$$, which was our weekend highlight.

Sledneck
06-23-2008, 10:26 AM
Congrats

Sir Smoke A Lot
06-23-2008, 10:43 AM
While I have always felt that my pork has been good, it has never scored well. So...help me out - what is the money muscle? I am guessing it is one on the bone...maybe?

KC_Bobby
06-23-2008, 11:09 AM
The big round muscle on the end opposite of the bone.

Smokin' Joe
06-23-2008, 05:56 PM
Great looking box! On the sliced pork how do you get such nice round sauced pieces...are you trimming to get that prior to cooking? Do you take the butt to around 175 for slicing? If you dont want to reveal your methods thats ok too :)

BBQ_Mayor
06-23-2008, 08:33 PM
Great looking box! On the sliced pork how do you get such nice round sauced pieces...are you trimming to get that prior to cooking? Do you take the butt to around 175 for slicing? If you dont want to reveal your methods thats ok too :)

Both pictures with the slices are from the $$$ muscle. I trim mine to layout while cooking to get a ring almost all way around and cook till 195.

BTW. What part of iowa you from? Also, make sure you go to Cattle call and anounce yourself. Glad to have you around.

thenewguy
06-23-2008, 10:01 PM
Jay, Awesome job dude!
I just might have to cash in that dent for some secrets!!
I should say "better luck next time" to you guys...BUT...I gotta compete against ya next week:icon_devil!
How'd your ribs do Ray?

Smokin' Joe
06-23-2008, 10:34 PM
Both pictures with the slices are from the $$$ muscle. I trim mine to layout while cooking to get a ring almost all way around and cook till 195.

BTW. What part of iowa you from? Also, make sure you go to Cattle call and anounce yourself. Glad to have you around.

Thanks Mayor...thats what I thought, by layout you mean you trim around it so it can gather smoke, be glazed, etc correct? Do the slices hold together still at 195??

Im in NC Iowa North of Mason City, I've been to Cattle call must have missed ya:-D

Rookie'48
06-24-2008, 12:23 AM
Hey, Smokin' Joe - did you cook at the BBQlossal?

BBQ_Mayor
06-24-2008, 06:29 AM
Thanks Mayor...thats what I thought, by layout you mean you trim around it so it can gather smoke, be glazed, etc correct? Do the slices hold together still at 195??



Correct.
I haven't had a problem with it not holding together. Slices have to be cut about 3/4 inch.


Im in NC Iowa North of Mason City, I've been to Cattle call must have missed ya:-D

Now that you say NC Iowa, I think I remember you.
Welcome aboard again.

Smokin' Joe
06-24-2008, 07:06 AM
Hey, Smokin' Joe - did you cook at the BBQlossal?

No I didn't but I know a Joe from up this way that did:grin:...he cooks as Farm Boy BBQ

Shotgun
06-24-2008, 07:59 AM
Jay, Awesome job dude!
I just might have to cash in that dent for some secrets!!
I should say "better luck next time" to you guys...BUT...I gotta compete against ya next week:icon_devil!
How'd your ribs do Ray?

Thanks Mike, we will see you at Mtown. I think Ray has forgotten all about SC and moved on. Maybe you can talk him into the scoring details this weekend.

pat
06-24-2008, 08:53 AM
Congratulations guys! Nice work.

BBQ_Mayor
06-24-2008, 09:01 AM
How'd your ribs do Ray?

You don't want to know.:eek:.
The best part of it is, after some investagation, research and reflextion, I know what happen, why it happened and what to do to correct myself. I don't always have that luxury.

I have one goal this year, and that is to be first in the state in ribs.
I have a 3rd, a 2nd, now I need a first.

KC_Bobby
06-24-2008, 09:15 AM
Ray, how many IA comps are you doing? IBS takes your each team's top 4 finishes per catagory to determine the state winner right?

BBQ_Mayor
06-24-2008, 09:20 AM
Yep, top 4 out of any Iowa comp. I hope to get 5 done, that way we can toss SC.
It also matters how big the contest is, so M'town is more important to do well than SC. And if Ankeny is bigger than SC, that will be even better for me. (If I do well that is).