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WineMaster
10-07-2008, 10:24 AM
Lets see the turn in boxes from the Royal. Pics of something from the Royal.

YankeeBBQ
10-07-2008, 10:33 AM
Lets see the turn in boxes from the Royal. Pics of something from the Royal.

Here's our first place invitational chicken. I know it does not look like much. I put the pieces in the box on a slight diagonal because they were all different sizes and I thought that might hide that a little. The pic was taken with my cell phone so the quality is not the best

http://www.ismellsmoke.com/images/Images/royalchicken.jpg

Sledneck
10-07-2008, 10:36 AM
Lets see the turn in boxes from the Royal. Pics of something from the Royal. No turn in pics buts heres somethings from the royal

Fat Angel
10-07-2008, 10:55 AM
Nice Pic Steve, it looks awesome!

Now i just need you to hold another class so i know what kind of sauce, rub, and technique you used. I assume now that you got first place at the royal, the price went up.:-D

Good Luck at the Jack!!!

Paola Greg
10-07-2008, 10:55 AM
Here's our first place invitational chicken.

And the trophy, congrats!

Paola Greg
10-07-2008, 11:15 AM
Andy and Todd with the first place pork trophy in the Invitational.

Paola Greg
10-07-2008, 11:29 AM
Swamp Boy's (Rub) with the ribbon for the 4th place pork in the Invitational, and to his right, Chris and Neal (Dodge County Smokers) with the 5th place finish.

The Anchorman
10-07-2008, 12:12 PM
And the trophy, congrats!

Looks great Steve! Congrats

Ron_L
10-07-2008, 12:42 PM
Swamp Boy's (Rub) with the ribbon for the 4th place pork in the Invitational, and to his right, Chris and Neal (Dodge County Smokers) with the 5th place finish.

That's Joey Mac's Smoke Stax (Invitational GC) in the gray shirts at the left (Joe and his father).

Scottie
10-07-2008, 12:59 PM
That's Joey Mac's Smoke Stax (Invitational GC) in the gray shirts at the left (Joe and his father).


that's his father-in-law Wayne...

paydabill
10-07-2008, 01:12 PM
I thought the chick picture was execellent. I like the diagnal look actually.

Professor Salt
10-07-2008, 01:43 PM
That's a good looking box. Hoping to see more turn in boxes and how they scored.

Jaberwabee
10-08-2008, 01:04 AM
Putting on the diagnol probably is agreat idea, not only does it throw any scale out of whack to compare each piece to it also is different enough to take notice. But not different enough to be disctracting. Looks good, about as good as Dammit Andy and Todd cheesing it up.

Big George's BBQ
10-08-2008, 06:45 AM
Nice Pics. Thank you

BBQchef33
10-08-2008, 10:25 PM
heres a few of ours.. others are still in the camera. Not sure of the specific appearance scores, but none got trashed.


invitational chickenhttp://i117.photobucket.com/albums/o45/bbqchef33/America%20Royal%202008%20-%20RoadTrip/IMG_1137.jpg

open chx
http://i117.photobucket.com/albums/o45/bbqchef33/America%20Royal%202008%20-%20RoadTrip/IMG_1151.jpg

open pork
http://i117.photobucket.com/albums/o45/bbqchef33/America%20Royal%202008%20-%20RoadTrip/IMG_1153.jpg

Big George's BBQ
10-09-2008, 07:12 AM
That really looks good. Thanks. I am going to have to practice the parsley thing to help my appearance

Jacked UP BBQ
10-09-2008, 08:42 AM
Here's our first place invitational chicken. I know it does not look like much. I put the pieces in the box on a slight diagonal because they were all different sizes and I thought that might hide that a little. The pic was taken with my cell phone so the quality is not the best

http://www.ismellsmoke.com/images/Images/royalchicken.jpg

I think the box is awesome, the chicken looks great and congrats on the win. I do think if you put this box on here and did not lable this the winner, a lot of people would have bashed it. Since you won the royal with it they are chewing on their shoes. I have seen similiar boxes on here that get replies like this, chicken on the top right is not the same color, the parsley is covering the meet - what are you trying to hide? There is a bigger gap at the front left corner of the box than the right. I'm only breaking balls, it just amazes me the different views on boxes when they have awards to back them up. Great Job on the box, looks great in my opinion, 9's across the board. Just breaking balls:lol:

Sledneck
10-09-2008, 08:58 AM
I think the box is awesome, the chicken looks great and congrats on the win. I do think if you put this box on here and did not lable this the winner, a lot of people would have bashed it. Since you won the royal with it they are chewing on their shoes. I have seen similiar boxes on here that get replies like this, chicken on the top right is not the same color, the parsley is covering the meet - what are you trying to hide? There is a bigger gap at the front left corner of the box than the right. I'm only breaking balls, it just amazes me the different views on boxes when they have awards to back them up. Great Job on the box, looks great in my opinion, 9's across the board. Just breaking balls:lol:I have siad it many times, chicken should look like chicken not perfect looking plastic puffs:rolleyes:

tony76248
10-09-2008, 12:12 PM
Here were our turn-in boxes for the Open. My wife did a nice job on them considering it was our first ever KCBS comp.

Sledneck
10-09-2008, 12:17 PM
Here were our turn-in boxes for the Open. My wife did a nice job on them considering it was our first ever KCBS comp.Great looking boxes, the pork could use some bark though

BurntFinger_Jason
10-09-2008, 12:31 PM
That a nice glaze you've got on those ribs. I think we may need to try our hand at trimming down the ribs as well. We just can't seem to get them to fit nicely in the box.

tony76248
10-09-2008, 01:20 PM
Great looking boxes, the pork could use some bark though


I sort of hid the bark because I couldnt get it to appear evenly. It was in there though.

The Pickled Pig
10-09-2008, 02:28 PM
We don't have the scores yet but we finished 29th overall (?? beans, 9 sausage, 110 chicken, 71 ribs, 55 brisket, and 44 pork).

http://www.thepickledpig.com/ppcontestresults/2008amroyal/~beans.jpg

http://www.thepickledpig.com/ppcontestresults/2008amroyal/~sausage.jpg

http://www.thepickledpig.com/ppcontestresults/2008amroyal/~chicken.jpg

http://www.thepickledpig.com/ppcontestresults/2008amroyal/~ribs.jpg

http://www.thepickledpig.com/ppcontestresults/2008amroyal/~pork.jpg

http://www.thepickledpig.com/ppcontestresults/2008amroyal/~brisket.jpg

tony76248
10-09-2008, 03:13 PM
Paul, Those turn-in are beautiful. Sorry my pics were so poor, but yours would have made them look poor even in good light.

I never got to see anyone elses boxes, I didnt want to interupt anyone and ask, because the teams had to prepare for the next category.

Based on seeing yours, I can see that my offerings were a little too meager. How were you able to close the chicken box without hitting the thighs?

I also now see what sauced brisket looks like.

Again, very nice pics!!!!!!!!!!!!!!

BurntFinger_Jason
10-09-2008, 03:34 PM
We don't have the scores yet but we finished 29th overall (?? beans, 9 sausage, 110 chicken, 71 ribs, 55 brisket, and 44 pork).



I've got the score sheet in front of me right now and your beans got 43rd. Nice work!!! I was at a loss for how to display the beans in the box, so I just used dixie cups and a parsley bed. We came in at 89, which isn't bad, but it definitely leaves something to be desired. :)

KC_Bobby
10-09-2008, 03:53 PM
We don't have the scores yet but we finished 71 ribs

http://www.thepickledpig.com/ppcontestresults/2008amroyal/~ribs.jpg



Bragger :icon_pissed, we finished 72nd in ribs (with the same score)
http://boondogglebbq.com/Pictures/albums/userpics/10001/DSC02506sm.jpg

ique
10-09-2008, 03:56 PM
We took 5th overall in the sides... here are the taters:

http://home.comcast.net/~cjejhart/royal/taters.jpeg

And the beans:

http://home.comcast.net/~cjejhart/royal/beans.jpeg

8th place chicken

http://home.comcast.net/~cjejhart/royal/chicken.jpeg

And smores for dessert:

http://home.comcast.net/~cjejhart/royal/smores.jpeg

The Pickled Pig
10-09-2008, 04:18 PM
Bragger :icon_pissed, we finished 72nd in ribs (with the same score)
http://boondogglebbq.com/Pictures/albums/userpics/10001/DSC02506sm.jpg

Nice looking rack. I much prefer your color over ours. Did you buy those at Costco?

The Pickled Pig
10-09-2008, 04:21 PM
And smores for dessert:

http://home.comcast.net/~cjejhart/royal/smores.jpeg

This is why TPP doesn't do desserts anymore. We're so outclassed and outmatched it isn't funny. Awesome presentation Chris!

The Pickled Pig
10-09-2008, 04:37 PM
Based on seeing yours, I can see that my offerings were a little too meager. How were you able to close the chicken box without hitting the thighs?

I also now see what sauced brisket looks like.


The chicken fit in the box w/o a problem. We trim thighs aggressively so they really aren't very big. But I sure hope we corrected the uneven row in the front before turn-in.

Be careful about using our boxes as a standard to go by...we didn't win squat other than a call in sausage.

Plowboy
10-09-2008, 07:47 PM
13th place pork and Open chicken

DMDon
10-09-2008, 09:43 PM
Nice looking rack. I much prefer your color over ours. Did you buy those at Costco?


I got them at Sams

The Pickled Pig
10-09-2008, 09:57 PM
I got them at Sams

Almost the same...the loin strap screamed IBP or Swift. From the pics it appears you guys did a remarkable job cooking them.

The Pickled Pig
10-09-2008, 09:59 PM
13th place pork and Open chicken

Beautiful. The MM looks huge and delicous. But what did the judges see Todd? :-P

Jeff_in_KC
10-09-2008, 10:46 PM
I typically refrain from posting boxes much anymore but WTF? Not like mine are winning and these definitely arent our best work! Here are the ones from the Invitational. The Open boxes are on my wife's camera. So... I'm even posting the DAL pork. :roll:

scottyd
10-09-2008, 11:43 PM
Jeff, Maybe you should have over cooked it!! it worked for ME!!hahaha Just kidding.
Hope you guys had fun at the royal I know I did.

Jeff_in_KC
10-09-2008, 11:47 PM
Jeff, Maybe you should have over cooked it!! it worked for ME!!hahaha Just kidding.
Hope you guys had fun at the royal I know I did.

:lol: Good idea for the Royal, no doubt! That was kinda the plan going into the Open and we didn't really do it. It's not easy to do things outside of how you always do it once you get your system down. And yep, we had a great time! Just wish there had been more time for relaxing and visiting and less work!

VA BBQ PIRATES
10-10-2008, 06:34 AM
Jeff where's the sausage pictures?

Tom

Jeff_in_KC
10-10-2008, 07:21 AM
Jeff where's the sausage pictures?

Tom


All the Open pics are on my wife's camera. I'll have to get them after we finish at DeSoto this weekend.

lunchlady
10-10-2008, 07:43 AM
I am going to have to practice the parsley thing ...

I SWEAR, I will NEVER do a parsley box... NEVER!!!

And, I agree with Sled (yeah, crazy)... I think chicken should look like chicken...

Those are some bee-yoo-ti-full boxes everyone!

Big George's BBQ
10-10-2008, 09:26 AM
All of this looks reall good. Excellent job everyone

Muzzlebrake
10-10-2008, 09:39 AM
I SWEAR, I will NEVER do a parsley box... NEVER!!!

And, I agree with Sled (yeah, crazy)... I think chicken should look like chicken...


well you will never without one........lol
just joking michelle, its refreshing to hear things like that from someone that takes home as much hardware as you guys regularly do

Sledneck
10-10-2008, 09:48 AM
well you will never without one........lol
just joking michelle, its refreshing to hear things like that from someone that takes home as much hardware as you guys regularly do
When you gonna post pics from that fancy camera of yours?

Muzzlebrake
10-10-2008, 09:51 AM
When you gonna post pics from that fancy camera of yours?

I have forwarded my report up the chain......... all requests have to go through higher headquarters

BobBrisket
10-10-2008, 09:56 AM
What do you all use for a glaze, generally?
Those boxes are works of art.:-D

Sledneck
10-10-2008, 09:56 AM
I have forwarded my report up the chain......... all requests have to go through higher headquarters
Great now we are NEVER going to see them. You should know better than that!:twisted:

Sledneck
10-10-2008, 09:56 AM
What do you all use for a glaze, generally?
Those boxes are works of art.:-DHoney

BobBrisket
10-10-2008, 10:07 AM
Hmmm, honey it is.

One more question, do you guys find that glazed or unglazed seem to score higher as a whole category? In other words, might a judge score unglazed higher since the honey isn't at the party and they can better gauge the taste of the meat, smoke and rub without having to get passed the flavor of the glaze? I'm assuming glaze is also there for points in appearance too? Interesting.

Thanks

Plowboy
10-10-2008, 10:34 AM
Beautiful. The MM looks huge and delicous. But what did the judges see Todd? :-P

The word on the bottle says it all AWESOME.

The judges got a nice, plump money muscle. :icon_cool

Neal
10-10-2008, 11:01 AM
Hmmm, honey it is.

One more question, do you guys find that glazed or unglazed seem to score higher as a whole category? In other words, might a judge score unglazed higher since the honey isn't at the party and they can better gauge the taste of the meat, smoke and rub without having to get passed the flavor of the glaze? I'm assuming glaze is also there for points in appearance too? Interesting.

Thanks

We have never used straight honey for a glaze. Not sure how that would turn out.

However we do use honey as an ingredient (among other things) to add to the sauce used to make a glaze. A glaze should add color and taste to the final product. We have always scored better when glazing ribs, for example.

So to answer you question - in my opinion, no a judge would not score higher for an entry sans glaze, as it is there to improve the final product in both taste and appearence.

Sledneck
10-10-2008, 11:10 AM
We have never used straight honey for a glaze. Not sure how that would turn out.

However we do use honey as an ingredient (among other things) to add to the sauce used to make a glaze. A glaze should add color and taste to the final product. We have always scored better when glazing ribs, for example.

So to answer you question - in my opinion, no a judge would not score higher for an entry sans glaze, as it is there to improve the final product in both taste and appearence.
Sory that is what i meant i just did not expand on it. I did not mean straight up honey

BobBrisket
10-10-2008, 11:15 AM
Thanks. Great info, tips, and insight. I'll be trying some thighs or something with a glaze like that soon.

Cabntmkr1
10-10-2008, 11:25 AM
What a great set of photos to compare and drool all over.:biggrin:
Thanks to all for sharing.:razz:

KC_Bobby
10-10-2008, 12:09 PM
The word on the bottle says it all AWESOME.


I noticed that. Is that what you were telling me to spritz my pork with in Blue Springs?

BTW Paul, Todd let me peak inside his box that day - of course, I had to show him mine.

Jorge
10-10-2008, 12:18 PM
I noticed that. Is that what you were telling me to spritz my pork with in Blue Springs?

BTW Paul, Todd let me peak inside his box that day - of course, I had to show him mine.

I think that's all WE need to know about you two playing doctor:eek:

Sledneck
10-10-2008, 12:34 PM
The word on the bottle says it all AWESOME.

Never heard of that, what is it?

Sledneck
10-10-2008, 12:36 PM
heres a few of ours.. others are still in the camera. Not sure of the specific appearance scores, but none got trashed.


invitational chickenhttp://i117.photobucket.com/albums/o45/bbqchef33/America%20Royal%202008%20-%20RoadTrip/IMG_1137.jpg


That is some damn fine 13th place chicken there. Brings a tear to my eye:cry:

rweller
10-10-2008, 12:46 PM
We took 5th overall in the sides... here are the taters:

http://home.comcast.net/~cjejhart/royal/taters.jpeg



Chris, my table judged those taters. I was table captain and got to have two of them. They were outstanding. Do you mind teeling how you did those or is it a secret? You can PM if you want, would really like to know.

I also got to meet you Saturday. I have the BW competitor I was going to lend your team.

Thanks
Ralph

Plowboy
10-10-2008, 12:54 PM
Never heard of that, what is it?

Cleaner

It is actually Simple Green in an Awesome bottle.

ique
10-10-2008, 01:03 PM
Hey Ralph... don't know the exact recipe but its, shredded peeled russets, stuffed with velvetta and blue cheese. Dusted in rice flour and then deep fried at 325* until golden brown and sprinkled with sea salt.


Chris, my table judged those taters. I was table captain and got to have two of them. They were outstanding. Do you mind teeling how you did those or is it a secret? You can PM if you want, would really like to know.

I also got to meet you Saturday. I have the BW competitor I was going to lend your team.

Thanks
Ralph

Sledneck
10-10-2008, 01:07 PM
Cleaner

It is actually Simple Green in an Awesome bottle.Thanks for sharing the secret to 1st place pork.Simple Green, WHo would of thought?

DMDon
10-10-2008, 01:37 PM
Almost the same...the loin strap screamed IBP or Swift. From the pics it appears you guys did a remarkable job cooking them.


When you say loin strap, are you referring to the extra band of meat that goes accross the top of the ribs?

Should I be trimming that off? or upgrade the quality of the ribs I'm using? Usually they cook ok, but are sometimes hard to cut nice and clean. Will judges score down on appearance, if it is not removed?

goodsmokebbq
10-10-2008, 01:43 PM
I removed it last comp for the first time and took 4th (out of 48 ) could be other things but I think it helped. Really liked the evenness...

http://goodsmokebbq.com/images/stories/oink08/P1020518.jpg

I noticed the same problem trying to get a smooth cut.

Sledneck
10-10-2008, 01:44 PM
When you say loin strap, are you referring to the extra band of meat that goes accross the top of the ribs?

Should I be trimming that off? or upgrade the quality of the ribs I'm using? Usually they cook ok, but are sometimes hard to cut nice and clean. Will judges score down on appearance, if it is not removed?I am not the greatest rib cook but I always trim them to an even thickness.

The Pickled Pig
10-10-2008, 02:48 PM
When you say loin strap, are you referring to the extra band of meat that goes accross the top of the ribs?

Should I be trimming that off? or upgrade the quality of the ribs I'm using? Usually they cook ok, but are sometimes hard to cut nice and clean. Will judges score down on appearance, if it is not removed?


That is what I'm referring to. I only see those on Costco's and Sams' ribs in this area. Both stores seem to be using IBP and Swift ribs lately.

If you're cooking them evenly and they don't tear when cutting I wouldn't worry about it. The ribs in your picture looked great to me.