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View Full Version : Please Judge my Turn Ins


The Pigman
07-21-2008, 07:15 PM
These are my turnins from the past weekend at Kettering Ohio. This being my 1st Comp.

I rec. 6th in Brisket, 7th in pulled pork and 15 overall out of 39.

Dale P
07-21-2008, 07:19 PM
Roger you did a great job bro. Great looking brisket. All looks good but I really like the brisket. You are fun guy, hope you come to Madison.
Dale

The Pigman
07-21-2008, 07:21 PM
Look me up I will be helping Ribberfest BBQ. Will also have fatties and deer chili

mds2
07-21-2008, 07:33 PM
Your ribs look really good. The only thing I would do different is put a thin coat of sauce on the top. I'd give them a good solid 8, maybe a 9.

Your brisket looks great too. 8 there as well.

Pork looks good, probably 7.

Chicken- sauce is a little uneven, maybe some finger prints too. I would say a 6.

The Pigman
07-21-2008, 07:42 PM
The mistake I made is I went my by my motto "Nothing to hide sauce on the side" The finge prints on chicken is where my one crew member started to sauce it and I yelled and wiped it off........Need now to apollogize to him because I think the low scores for chicken and ribs were because of no sauce. We live and learn...........

KC_Bobby
07-21-2008, 08:18 PM
This dude's pulling off parsley boxes his first comp! Someone's been paying attention. Anyone here turn in boxes that pretty their first comp?

Good stuff, shape the chicken, give the ribs and brisket a spritz and cut off a money muscle and you'll have some major league looking turn ins.

StayDown
07-21-2008, 08:47 PM
The one thing I see is that the chicken does not look real uniform. Granted, I am new to all this but I think it would look better if they trimmed to be more uniform.

Brisket does look like it needs a light coating of something wet and the ribs could have had some sauce painted on the top.


Great looking boxes in all though. Amazing work with the parsley.

The Pigman
07-22-2008, 05:33 AM
This dude's pulling off parsley boxes his first comp! Someone's been paying attention. Anyone here turn in boxes that pretty their first comp?

Good stuff, shape the chicken, give the ribs and brisket a spritz and cut off a money muscle and you'll have some major league looking turn ins.

Money Muscle??????????? Thank you for the complements means alot.

When shaping chicken do you cut off skin to????

StayDown
07-22-2008, 06:15 AM
Money Muscle??????????? Thank you for the complements means alot.

When shaping chicken do you cut off skin to????


I just learned what a money muscle was this weekend. One heck of a piece of meat!

As for the Chicken, you want to trim the chicken and leave some of that extra skin there so when it shriks during cooking it does pull up and leave bare spots. At least that is what I seem to think is the right way.

BBQ_Mayor
07-22-2008, 06:25 AM
Nice job on your first comp. Like bobby said, trim up the chicken a bit and add a glaze to your ribs.

Dale P
07-22-2008, 06:59 AM
[quote=KC_Bobby;691954]This dude's pulling off parsley boxes his first comp! Someone's been paying attention. Anyone here turn in boxes that pretty their first comp?

Our first comp boxes were pitiful. Not just bad garnish, but our food was not even close to his. I agree that Roger has it going on.:eusa_clap

The Pigman
07-22-2008, 01:48 PM
Thank you all for the compliments but what is the money muscle?????????????

KC_Bobby
07-22-2008, 03:07 PM
muscle on the end of the butt, opposite the bone.

Smoky River BBQ
07-22-2008, 03:08 PM
Thank you all for the compliments but what is the money muscle?????????????
From what I understand, the money muscle is the thick, round section of pork butt that is directly next to the bone. It comes off very easily, is very tender, and captures a lot of the flavor that is put into the butt. It also has a little bark on the end of it, so the judges get everything.

Bentley
07-22-2008, 03:13 PM
7
8
8
8

Sledneck
07-22-2008, 03:50 PM
[quote=KC_Bobby;691954]This dude's pulling off parsley boxes his first comp! Someone's been paying attention. Anyone here turn in boxes that pretty their first comp?

Our first comp boxes were pitiful. Not just bad garnish, but our food was not even close to his. I agree that Roger has it going on.:eusa_clapHe sure does. I wish my first entries were as good as that. Brisket beyond overcooked. And for historical purposes that chicken you see below was my first 13th place chicken

KC_Bobby
07-22-2008, 04:20 PM
Common theme around new cooks - add meat then cram box full with greens

Yeah, we did it too. :redface:

http://boondogglebbq.com/Pictures/thumbnails.php?album=3

Sledneck
07-22-2008, 04:24 PM
Common theme around new cooks - add meat then cram box full with greens

Yeah, we did it too. :redface:

http://boondogglebbq.com/Pictures/thumbnails.php?album=3Man you hit that on that head