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Jeff_in_KC
10-22-2008, 01:15 PM
Someone suggested a thread where we post our worst turn-in box ever so I'll get it started. This was my very first turn-in at the American Royal in 2005. Seems I pretty much ignored all the stuff I learned here leading up to that contest. :roll: This is utterly HORRIBLE! I've progressed a small bit since then. :shock:

http://www.bigcreekbbq.com/images/2005amroyal/chicken_turn_in.jpg

goodsmokebbq
10-22-2008, 01:30 PM
Great thread! OK here we go, first comp...
http://goodsmokebbq.com/images/stories/oink06/P1020205.jpg
Ohhh yeahhh :shock:

Brew-B-Q
10-22-2008, 01:48 PM
I can so dominate this thread. Here are pics from my first competition, where I obviously had no clue. I think everything tasted as bad as it looked.
http://i538.photobucket.com/albums/ff342/patmccreight/ChickenTurnIn.jpg

http://i538.photobucket.com/albums/ff342/patmccreight/PorkTurnIn.jpg

Looking at what we do now, which still needs work, makes me wonder how drunk I really was that day.

big brother smoke
10-22-2008, 01:58 PM
The worst box was the one I got DQ for being 20 seconds late, lol!

KC_Bobby
10-22-2008, 02:24 PM
Only one?

OK Joes 2007, our first comp - Looks like we tried our hardest to hide it.
http://boondogglebbq.com/Pictures/albums/userpics/10001/normal_brisket_turn_in2.JPG

2007 Ankeny Ducks Unlimited - 4 slices ... slices of something
http://boondogglebbq.com/Pictures/albums/userpics/10001/normal_ankpork2small.JPG

2007 American Royal - 411th place!
http://boondogglebbq.com/Pictures/albums/userpics/10001/normal_Royal_porksm.JPG

HBMTN
10-22-2008, 02:33 PM
Hot dawg! Can't wait til I get home tonight and get a pic off my home computer. Unfortunatly I think I can compete in this competition :oops:

Paola Greg
10-22-2008, 02:42 PM
This is a brisket practice box I did in January, 2005,,(after my first 2 contests in the fall of 2004),,,,,,

I remember at the time I thought I had done quite well,,,,,,:shock:

rbinms33
10-22-2008, 02:52 PM
I don't have pics but I can describe the two worst boxes that I have seen.

#1

I know parboiling ribs is against the rules but if I didn't know any better I would have thought they were. The appearance looked like somebody cut them up with a chainsaw and there was no color to them. A lot of grease in the box too, especially when the table captain tipped the box during appearance and it pooled at the bottom. When I went to grab one by the bone, the meat fell off so I scooped up some meat and put it on the plate.

#2

Pork slices were in a box and although it looked pretty good, one of the slices was showing the vein with blood around it. I don't believe anyone sampled that piece.

Bentley
10-22-2008, 02:53 PM
As I recall, this was so overcooked I was happy just to get 6 pieces in the box! And this was not that long ago.

http://i110.photobucket.com/albums/n90/lwnna/Turn-in%20Boxes/IMG_1063.jpg

I think it is hillarious what some of you think bad is...It is better than the stuff I turn in now!

Arlin_MacRae
10-22-2008, 02:57 PM
You know, this is as instructional as it is hilarious! We should sticky it...

Sledneck
10-22-2008, 03:01 PM
From my first comp. The chix box below was my first 13th place chicken

ique
10-22-2008, 03:17 PM
From my first comp. The chix box below was my first 13th place chicken

Wow, you have come a long way :eusa_clap :wink:

Jorge
10-22-2008, 03:20 PM
From my first comp. The chix box below was my first 13th place chicken

Thanks for the labels...otherwise I might have been stumped:wink:

Scottie
10-22-2008, 03:23 PM
I would of thought that brisket box was a pork box...

Thank goodness I use a FE-100. It turns out perfect food every single time... I've never had a bad box... :roll:

Sledneck
10-22-2008, 03:40 PM
I would of thought that brisket box was a pork box...

Thank goodness I use a FE-100. It turns out perfect food every single time... I've never had a bad box... :roll:
I heard that you stick little compressed pills of the each meat and the FEC spits them out full size and award winning :rolleyes:

G$
10-22-2008, 04:06 PM
I am sitting here thinking these examples look a lot like my best boxes .....

MoKanMeathead
10-22-2008, 04:12 PM
The Meatheads DAL chicken in Lawrence in 2004. Scored a 129.7142 - Last out of 48 teams.

Ron_L
10-22-2008, 04:24 PM
I heard that you stick little compressed pills of the each meat and the FEC spits them out full size and award winning :rolleyes:

Shhh.....

Dustaway
10-22-2008, 04:34 PM
first kcbs 2007 just couldn't decide which green so just give it all to them plus jumbo thighs
http://i143.photobucket.com/albums/r135/Dustaway/Hammond036.jpg

Captain Caveman
10-22-2008, 04:55 PM
HMMMMM, maybe if I shine it up they won't notice how over cooked it is.....:rolleyes:

TOPS BBQ
10-22-2008, 05:05 PM
^^^^^ It's amazing that you were able to put that brisket into the turn-in box!

Captain Caveman
10-22-2008, 05:12 PM
^^^^^ It's amazing that you were able to put that brisket into the turn-in box!

it took 3 hands.:-D

Captain Caveman
10-22-2008, 05:15 PM
Hands down, the worst ever. Ashamed to post it mod:
Hell, it looks a little like pot roast.....but it's pork.:icon_blush:

TOPS BBQ
10-22-2008, 05:19 PM
Here's NOT a first, but a definite no no:

http://i148.photobucket.com/albums/s39/topsbbq/Brisket2.jpg
It's farking untrimmed AND upside down!:shock:

TOPS BBQ
10-22-2008, 05:26 PM
Here's some uneven, tough as nails skin and sorry arse slather on chicken.
http://i148.photobucket.com/albums/s39/topsbbq/Chicken2.jpg

Bigmista
10-22-2008, 05:37 PM
Here's one that's pretty bad...

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

This is from our first contest at the Autry. I didn't have a clue.

MilitantSquatter
10-22-2008, 06:45 PM
These were my first boxes during a practice run at home under contest timing the week prior to my first contest a few years back. Pics were actually taken approx 15 minutes after each turn in time so we could see what it looked like after it sat a while.

Boy.. I've learned a lot since then !!

Plowboy
10-22-2008, 06:59 PM
Here's NOT a first, but a definite no no:

http://i148.photobucket.com/albums/s39/topsbbq/Brisket2.jpg
It's farking untrimmed AND upside down!:shock:

Mmmmmmm... fat!

Caveman is the winner... on both boxes.

Plowboy
10-22-2008, 07:00 PM
HMMMMM, maybe if I shine it up they won't notice how over cooked it is.....:rolleyes:

I'm pretty sure they noticed. Wow! That really sucks! :lol:

Plowboy
10-22-2008, 07:04 PM
I'm sure I have worse, but here goes. From North KC 2007.

U2CANQUE
10-22-2008, 07:06 PM
wow, that chicken really gives me hope.......:biggrin:

DeanC
10-22-2008, 07:35 PM
Finally, a thread where I can compete with the pictures. This is a hot azz mess of a brisket box, I think it was from Butler 2006. I am pretty sure I was trying to bury the brisket in the lettuce.

Podge
10-22-2008, 07:59 PM
I have to say, i really enjoyed this thread !.. it's been interesting to see everyone's first time boxes..now i hope i didn't pick up any bad habits before this weekend !!..:lol: thanks for sharing you all !!.. when i get back, i'll have to dig up some of my first time boxes and put them on there. I think i can hang right in there with some of these pics so far !!!

Sledneck
10-22-2008, 08:03 PM
I have to say, i really enjoyed this thread !.. it's been interesting to see everyone's first time boxes..now i hope i didn't pick up any bad habits before this weekend !!..:lol: thanks for sharing you all !!.. when i get back, i'll have to dig up some of my first time boxes and put them on there. I think i can hang right in there with some of these pics so far !!!
I don't think mine have improved in the last 3 years:icon_blush:

watg?
10-22-2008, 08:20 PM
Sled, does anyone have a picture of the now famous "New Holland Dirt Chicken Box":icon_blush:?
or has all evidence been destroyed due to the statute of limitations?:confused:

Sledneck
10-22-2008, 08:23 PM
Sled, does anyone have a picture of the now famous "New Holland Dirt Chicken Box":icon_blush:?
or has all evidence been destroyed due to the statute of limitations?:confused:
I don't know whatcha tawking about:rolleyes:

Sledneck
10-22-2008, 08:34 PM
this is 13th place chicken number 3 & 4

Sledneck
10-22-2008, 08:36 PM
And of course lets not forget about fishsticks!

Buster Dog BBQ
10-22-2008, 08:58 PM
First brisket turn in. http://www.busterdogbbq.com/blog/wp-content/uploads/2008/06/brisket.jpg

MilitantSquatter
10-22-2008, 09:04 PM
Sled, does anyone have a picture of the now famous "New Holland Dirt Chicken Box":icon_blush:?
or has all evidence been destroyed due to the statute of limitations?:confused:


Ask and you shall receive !!!

Aside from the rack dropping fiasco :icon_pissed, this box was also very lousy in that it was the first time ans only time I cooked thighs in competition.

Even worse when you rely on the 13th place chicken king to do your trimming. We ended up torching the few remaining ones that would not get anyone sick on a Kettle to make up for lost time. Skin shriveled up quickly.

This is a really chitty box... but the good news was that four other boxes placed worse than this one (68th of 72) :biggrin:

Just Pulin' Pork
10-22-2008, 09:21 PM
Jeff awesome thread! This is from Pleasant Hill 2008! This is known as "Brisket Salad". I was afraid to add tomatoes for fear of getting DQ'ed

http://i269.photobucket.com/albums/jj58/johnnyo21/PleasantHillMOContestApril4thand-16.jpg

CajunSmoker
10-22-2008, 09:21 PM
I love this, cause I can make some ugly boxes:icon_blush:

First brisket box, IBCA contest in Darbonne, La last year. Had to cut off the side cause I used a colored toothpick and turned the meat blue:biggrin:, and it was just a trainwreck of a brisket anyway:redface: Should have been DQ'd.

http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0096.jpg

and here's an ugly pork box from Memphis this year. Looked good to me at the time:rolleyes:

http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0778.jpg

Captain Caveman
10-22-2008, 09:23 PM
I'm pretty sure they noticed. Wow! That really sucks! :lol:

I wasn't even going to turn it in, but my wife made me.
What is really bad is that it took 4th place (out of 9 teams) in a non-sanctioned comp.:biggrin:

I think the judges might not have had many teeth. Chewing your brisket is over-rated anyway.

Jeff_in_KC
10-22-2008, 09:26 PM
LOL! This is hilarious! Glad I got the ball rolling! Keep adding! And Arlin's idea to sticky it... perfect!!!

MilitantSquatter
10-22-2008, 09:35 PM
This was just a total mess from an early contest.. I can't believe I turned this in !!

Jeff_in_KC
10-22-2008, 10:01 PM
Hey Vinny, looks like someone threw up in your turn-in box! You should keep the boxes more secure before you fill them! :twisted::lol:

KC_Bobby
10-22-2008, 11:07 PM
First brisket box, IBCA contest in Darbonne, La last year. Had to cut off the side cause I used a colored toothpick and turned the meat blue:biggrin:, and it was just a trainwreck of a brisket anyway:redface: Should have been DQ'd.


Rodger, your brisket has chickenpox. :biggrin:

Hey Vinny, looks like someone threw up in your turn-in box! You should keep the boxes more secure before you fill them! :twisted::lol:

I was thinking it went through a press.

Anyway, it's great to know that most everyone went through the learning curve and still might have a bad box from time to time.

CivilWarBBQ
10-22-2008, 11:50 PM
OK, I've got the worst of the worst right here! (Johnny would kill me if he knew I posted this pic). What do you do when you burn up fresh trout? Why smother it in Dijion mustard of course!

http://img357.imageshack.us/img357/9660/troutdisasterzb4.th.gif (http://img357.imageshack.us/my.php?image=troutdisasterzb4.gif)http://img357.imageshack.us/images/thpix.gif (http://g.imageshack.us/thpix.php)

DISCLAIMER - While my team did actually present this box to the judges at Dillard, I personally had nothing to do with it. Really. You do believe me, right? :oops:

BBQchef33
10-23-2008, 12:00 AM
nuff said .... yuk..

but it was our first contest and it took 5th. The parsley in the middle covered a huge hole in the brisket.

Plowboy
10-23-2008, 12:04 AM
Good looking parsley, though.

Plowboy
10-23-2008, 12:06 AM
This was just a total mess from an early contest.. I can't believe I turned this in !!
I think I see a finger in there.

watg?
10-23-2008, 06:58 AM
Ask and you shall receive !!!

Aside from the rack dropping fiasco :icon_pissed, this box was also very lousy in that it was the first time ans only time I cooked thighs in competition.

Even worse when you rely on the 13th place chicken king to do your trimming. We ended up torching the few remaining ones that would not get anyone sick on a Kettle to make up for lost time. Skin shriveled up quickly.

This is a really chitty box... but the good news was that four other boxes placed worse than this one (68th of 72) :biggrin:


Look at the bright side, it wasnt DAL!

Sticks-n-chicks
10-23-2008, 07:17 AM
http://picasaweb.google.com/willcleaverjr/DropBox?authkey=dWny_8C2Ou8#5260322615163396850

Practice Turn ins that you...the brothers...nailed me on... if it wasn't for this site my boxed would still be all over the board...

ZBQ
10-23-2008, 08:16 AM
GREAT thread Jeff!!:eusa_clap

Pics of my 1st comp boxes.

I just call them the "salad explosion" boxes....and oh yeah....the probe
holes in the brisket too:oops::roll:

Insert your probe the same direction you will cut with the knife ya big dummy!!:roll::lol:

And let's not forget my train wreck of a pork box this year when my brain took
a vacation after my rib box got DQ'd for not being completely cut through.:oops:.......
MAN, I'm STILL ashamed of that rib and pork box!!:oops:
Oh well, live and learn........

KC_Bobby
10-23-2008, 08:24 AM
DQ'd? Shouldn't you have just received a taste 1 and tenderness 1 from any judges that were not able to get a sample?

big brother smoke
10-23-2008, 08:41 AM
Here is a pic of my rib box at my first comp last year (IBCA)

http://i54.photobucket.com/albums/g93/bigbrothersmoke/La%20Quinta%20Competition/DSC01456.jpg

The Pigman
10-23-2008, 08:59 AM
The worst box was the one I got DQ for being 20 seconds late, lol!

At Sharonville we had 12 seconds left on clock on rib turn in....dont ever want to do that again.

Arlin_MacRae
10-23-2008, 09:02 AM
This thread now stickied for posterity!

JimDandysNYDan
10-23-2008, 09:25 AM
Holy Chit, I've got ALOT to learn.....I'm scared.

Chipper
10-23-2008, 09:42 AM
Thanks to all of you. I guess we novices can learn as much from what not to do as we can from what you should do. It's very obvious you all have a great perspective.

ZBQ
10-23-2008, 10:09 AM
DQ'd? Shouldn't you have just received a taste 1 and tenderness 1 from any judges that were not able to get a sample?

Well, I guess it wasn't DQ'd.....it might as well have been.....we recieved 1's across the board for appearance and all 1's from the one judge that didn't get a sample.

The reps went strictly by the book and were very proffesional about it.

I never have figured out why you should recieve 1's for appearance for having
2 ribs that are not completely cut apart. I don't see it being an appearance issue because you can't tell that they aren't completely cut through by veiwing it for appearance. Just when the judge is removing a sample.

On the other hand, I fully understand and agree with recieving all 1's from the judge who didn't recieve a sample.

I guess it's just punitive in nature, no other legitimate reason that I can think of.

But, the rules is the rules............Live and Learn.......

I hope someone else can learn what NOT to do from my mistake.........

From the KCBS rules........#12


Judges may not cut, slice, or shake apart to separate pieces. (If there is not
enough meat for each judge to sample, the shorted judge(s)
will score a one (1) on all criteria, and the judges having
samples will change the Appearance score to one (1).)

Solidkick
10-23-2008, 12:15 PM
Great fun!

I've changed computers since we started competing in 2004, but I have the pics saved on a disk....give me a bit to find them.....I think I've got a few doozies to share....:eek::oops::mrgreen::wink:

Unlike Scottie, whos NEVER had a bad box, I can't say that for the Bellys! :twisted:

paydabill
10-23-2008, 12:46 PM
Here you go - First contest WOW!

The ribs actualyl placed 12th - the pork was 32 out of 35 and the Brisket was 34 (someone got DQ).

MMM tasty.

Plowboy
10-23-2008, 01:15 PM
Here you go - First contest WOW!

The ribs actualyl placed 12th - the pork was 32 out of 35 and the Brisket was 34 (someone got DQ).

MMM tasty.

You remember our first KCBS contest... Marshall 2002. What a dismal showing.

paydabill
10-23-2008, 03:50 PM
You remember our first KCBS contest... Marshall 2002. What a dismal showing.

That's because you did not show until 3:00 am to cook, and if I remember right, you left the propane hose in the hot box.

Other than that it was a good time.

Redaero
10-23-2008, 05:35 PM
This was from a backyard contest in Brookline, NH this year. Our very first. Things have gotten better since then (I hope).

The Pickled Pig
10-23-2008, 07:11 PM
Thankfully, we didn't take pics of our entries for the first 4 years else these wouldn't qualify as our worst. :shock:

SloppyQ
10-23-2008, 07:26 PM
Hey Jeff show them Sloppy Creeks DAL pork from the Royal.

Bigmista
10-23-2008, 07:27 PM
Ummm...what animal is this from?

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=20277&stc=1&d=1224807036

Bigmista
10-23-2008, 07:29 PM
Hey Jeff show them Sloppy Creeks DAL pork from the Royal.

Just curious, why does your avatar say Backwoods Smokers but there are none listed in your signature?

ammoore
10-23-2008, 07:30 PM
This past weekend I wasn't paying attention and somehow a rubber glove was left in my rib box....:icon_sick

The_Kapn
10-23-2008, 07:36 PM
Great thread!

Chad is gonna kill me, but here goes!
Our very first FBA comp at Mulberry in 2004.
We were expecting to win it all! :oops:

I am especially proud of those ribs. :wink:

And, if I remember correctly, we were 13th of 31 teams with these entries. :-D

We have learned a lot since then.

All joking aside, the ONLY comp experience that we had was one event where Dave went to NY and cooked with Phil in the real early days of the BBQ Brethren comp teams.
That is why we now recommend "mentoring", "classes", "judging", and any exposure that a team can get before laying it on the line!!!!

Like I said---great thread!!!

TIM

The Pickled Pig
10-23-2008, 09:20 PM
Ummm...what animal is this from?

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=20277&stc=1&d=1224807036

That would be some not so award winning yardbird.:icon_bugeyed

Midnight Smoke
10-23-2008, 10:09 PM
Great thread all. Makes me feel a little more comfortable knowing that if I ever got a chance to compete and really screw it up, just move on and try again.

Plowboy
10-24-2008, 12:26 AM
That would be some not so award winning yardbird.:icon_bugeyed

My attorneys will be contacting you about using the term Yardbird in association with that box. :cool:

Disclaimer: The product displayed in the above picture is not endorsed by Plowboys BBQ or Plowboys Food, LLC. :wink: When preparing BBQ, please drink responsibly.

Plowboy
10-24-2008, 12:28 AM
This is a classic thread!!! What a bunch of crappy boxes! Kind of fun to look back and have a good laugh at yourself. Like Kapn said, we all expected to win it all with these entries.

cmcadams
10-24-2008, 06:49 AM
I only wish I could add several of the boxes I saw as a judge last weekend... some horrendous boxes in ribs and brisket especially!

http://www.buckymcoinkumsbbq.com/madison/ribbox.jpg

For this one, we actually got all 9's in appearance, and Ribberfest in 2005... Those judges were blind!
http://www.buckymcoinkumsbbq.com/madison/chixbox.jpg

http://www.buckymcoinkumsbbq.com/Carmel2006/chickenturnin.jpg

http://www.buckymcoinkumsbbq.com/GR2006/grchickbox.jpg

http://www.buckymcoinkumsbbq.com/GR2006/grribbox.jpg

There's more, but I must stop!

Countryhb
10-24-2008, 10:57 AM
OK, pork, brisket, ribs...I can see where we all faulter but WTF do some people do to their chicken thighs?!?! I mean, they start off almost how they look in the end as far as shape. Mista, did you walk on your thighs with golf cleats? LOL!! Great thread!!

50th place pork from last weekend...

Bigmista
10-24-2008, 12:34 PM
Those weren't my thighs. I was inquiring about someone elses.

Bigmista
10-24-2008, 12:36 PM
Did you consider adding some meat to your sauce?

http://www.buckymcoinkumsbbq.com/GR2006/grchickbox.jpg

Countryhb
10-24-2008, 01:04 PM
Did you consider adding some meat to your sauce?

http://www.buckymcoinkumsbbq.com/GR2006/grchickbox.jpg
Mmmmm...chicken Mole!

TOPS BBQ
10-24-2008, 03:23 PM
Did you consider adding some meat to your sauce?

http://www.buckymcoinkumsbbq.com/GR2006/grchickbox.jpg

Sauce? I thought those were caramel dipped something:eek::shock::icon_sick

Scottie
10-24-2008, 04:15 PM
Great fun!
Unlike Scottie, whos NEVER had a bad box, I can't say that for the Bellys! :twisted:


Only because I don't have any pictures. No pictures...Never happened...:roll: That's what I keep telling myself at least...

U2CANQUE
10-24-2008, 04:15 PM
I go with that theory too.......is that not the motto?

U2CANQUE
10-24-2008, 04:16 PM
But, you are more than welcome to post on the best boxes there Scottie....we promise to not share......:icon_shy

Lion Bout The Q
10-24-2008, 06:36 PM
First brisket box, IBCA contest in Darbonne, La last year. Had to cut off the side cause I used a colored toothpick and turned the meat blue:biggrin:, and it was just a trainwreck of a brisket anyway:redface: Should have been DQ'd.

I don't understand why you would be thooth picking brisket? Am I missing something??

CajunSmoker
10-24-2008, 09:29 PM
First brisket box, IBCA contest in Darbonne, La last year. Had to cut off the side cause I used a colored toothpick and turned the meat blue:biggrin:, and it was just a trainwreck of a brisket anyway:redface: Should have been DQ'd.

I don't understand why you would be thooth picking brisket? Am I missing something??


cause I was a dumbass who listened to everything everyone said:rolleyes:

Someone on some forum said to stick a toothpick in in line with the grain on your brisket to know where to slice. Worked OK other than the fact that the toothpick was blue and stained the meat. I never really had a problem knowing where to slice but I tried something different at a time I shouldn't have been experimenting.

SloppyQ
10-25-2008, 09:16 AM
Just curious, why does your avatar say Backwoods Smokers but there are none listed in your signature?

You should see where I live Mista. It ain't LA

Jeff_in_KC
10-27-2008, 08:07 AM
You should see where I live Mista. It ain't LA

:lol: Never been to Lee's house but I'm very familiar with the area - It's only an hour from me... let's just say you big city boys would chit a brick. And they say that Alaska is the last wilderness in the U.S. :wink:

Steve in Ky
10-30-2008, 10:41 PM
Someone suggested a thread where we post our worst turn-in box ever so I'll get it started. This was my very first turn-in at the American Royal in 2005. Seems I pretty much ignored all the stuff I learned here leading up to that contest. :roll: This is utterly HORRIBLE! I've progressed a small bit since then. :shock:

http://www.bigcreekbbq.com/images/2005amroyal/chicken_turn_in.jpg
alittle over done

Great thread! OK here we go, first comp...
http://goodsmokebbq.com/images/stories/oink06/P1020205.jpg
Ohhh yeahhh :shock:
i dont think you could bite through those

I can so dominate this thread. Here are pics from my first competition, where I obviously had no clue. I think everything tasted as bad as it looked.
http://i538.photobucket.com/albums/ff342/patmccreight/ChickenTurnIn.jpg

http://i538.photobucket.com/albums/ff342/patmccreight/PorkTurnIn.jpg

Looking at what we do now, which still needs work, makes me wonder how drunk I really was that day.
looks a little dry

Only one?

OK Joes 2007, our first comp - Looks like we tried our hardest to hide it.
http://boondogglebbq.com/Pictures/albums/userpics/10001/normal_brisket_turn_in2.JPG

2007 Ankeny Ducks Unlimited - 4 slices ... slices of something
http://boondogglebbq.com/Pictures/albums/userpics/10001/normal_ankpork2small.JPG

2007 American Royal - 411th place!
http://boondogglebbq.com/Pictures/albums/userpics/10001/normal_Royal_porksm.JPG
those did need work

This is a brisket practice box I did in January, 2005,,(after my first 2 contests in the fall of 2004),,,,,,

I remember at the time I thought I had done quite well,,,,,,:shock:
i give it a 5 - being kind

As I recall, this was so overcooked I was happy just to get 6 pieces in the box! And this was not that long ago.

http://i110.photobucket.com/albums/n90/lwnna/Turn-in%20Boxes/IMG_1063.jpg

I think it is hillarious what some of you think bad is...It is better than the stuff I turn in now!
i am sure you have done better

From my first comp. The chix box below was my first 13th place chicken
those chix are dead

I would of thought that brisket box was a pork box...

Thank goodness I use a FE-100. It turns out perfect food every single time... I've never had a bad box... :roll:
sounds like you are saying its the cooker not the cook - lol

HMMMMM, maybe if I shine it up they won't notice how over cooked it is.....:rolleyes:
how did they taste?

Here's NOT a first, but a definite no no:

http://i148.photobucket.com/albums/s39/topsbbq/Brisket2.jpg
It's farking untrimmed AND upside down!:shock:
i bet it taste good fat and all

Hands down, the worst ever. Ashamed to post it mod:
Hell, it looks a little like pot roast.....but it's pork.:icon_blush:
how did it score

These were my first boxes during a practice run at home under contest timing the week prior to my first contest a few years back. Pics were actually taken approx 15 minutes after each turn in time so we could see what it looked like after it sat a while.

Boy.. I've learned a lot since then !!
is it brisket?

I'm sure I have worse, but here goes. From North KC 2007.
looks like it would have scored well on taste

Finally, a thread where I can compete with the pictures. This is a hot azz mess of a brisket box, I think it was from Butler 2006. I am pretty sure I was trying to bury the brisket in the lettuce.
could be neater

And of course lets not forget about fishsticks!
fish sticks my all time favorite

First brisket turn in. http://www.busterdogbbq.com/blog/wp-content/uploads/2008/06/brisket.jpg
needs more meat in that box

Ask and you shall receive !!!

Aside from the rack dropping fiasco :icon_pissed, this box was also very lousy in that it was the first time ans only time I cooked thighs in competition.

Even worse when you rely on the 13th place chicken king to do your trimming. We ended up torching the few remaining ones that would not get anyone sick on a Kettle to make up for lost time. Skin shriveled up quickly.

This is a really chitty box... but the good news was that four other boxes placed worse than this one (68th of 72) :biggrin:

and those were the best you had to pick from to make your box?

nuff said .... yuk..

but it was our first contest and it took 5th. The parsley in the middle covered a huge hole in the brisket.
looks like something i would like to eat - bet it taste good

I love this, cause I can make some ugly boxes:icon_blush:

First brisket box, IBCA contest in Darbonne, La last year. Had to cut off the side cause I used a colored toothpick and turned the meat blue:biggrin:, and it was just a trainwreck of a brisket anyway:redface: Should have been DQ'd.

http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0096.jpg

and here's an ugly pork box from Memphis this year. Looked good to me at the time:rolleyes:

http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0778.jpg
why the foil in the box?

Here is a pic of my rib box at my first comp last year (IBCA)

http://i54.photobucket.com/albums/g93/bigbrothersmoke/La%20Quinta%20Competition/DSC01456.jpg
ribs look dry

Thankfully, we didn't take pics of our entries for the first 4 years else these wouldn't qualify as our worst. :shock:
what did you put on your brisket that turned it red like that?

Thankfully, we didn't take pics of our entries for the first 4 years else these wouldn't qualify as our worst. :shock:
what part of the chicken was that and how did you get the pork red like that

I only wish I could add several of the boxes I saw as a judge last weekend... some horrendous boxes in ribs and brisket especially!

http://www.buckymcoinkumsbbq.com/madison/ribbox.jpg

For this one, we actually got all 9's in appearance, and Ribberfest in 2005... Those judges were blind!
http://www.buckymcoinkumsbbq.com/madison/chixbox.jpg

http://www.buckymcoinkumsbbq.com/Carmel2006/chickenturnin.jpg

http://www.buckymcoinkumsbbq.com/GR2006/grchickbox.jpg

http://www.buckymcoinkumsbbq.com/GR2006/grribbox.jpg

There's more, but I must stop!
did you cover that chicken in chocolate

Steve in Ky
10-30-2008, 11:10 PM
have i hit 50 posts yet

Jaberwabee
10-31-2008, 12:33 AM
have i hit 50 posts yet

Just, so you know. You CAN post in another thread, jeezus, I thought Sled can be a post whore, but you have the last page of posts.

Sled, just kiddin, I love the fact that I can check a thread 4 times a day and see 4 new avatars. It keeps it fresh.

Sledneck
10-31-2008, 05:12 AM
Just, so you know. You CAN post in another thread, jeezus, I thought Sled can be a post whore, but you have the last page of posts.

Sled, just kiddin, I love the fact that I can check a thread 4 times a day and see 4 new avatars. It keeps it fresh.
Hey!! I resemble that remark:redface:

MilitantSquatter
10-31-2008, 06:30 AM
have i hit 50 posts yet


Hi Steve - FYI... We merged all your individual replies in this thread into one reply. You can use the Quote + option for future threads when you may want to reply to multiple posts in the same thread at the same time.

Jeff_in_KC
10-31-2008, 05:30 PM
Holy hell, the title is your WORST box!! WTFark do you expect to see? Hammerin' a little hard on people you hardly know yet, don't you think? Sheesh!

swamprb
10-31-2008, 05:44 PM
These are my first boxes from Sept. 07 Evergreen State Championship BBQ, Seattle WA.

http://i163.photobucket.com/albums/t310/swamprb/Alki/100_2020.jpg

http://i163.photobucket.com/albums/t310/swamprb/Alki/100_2019.jpg

http://i163.photobucket.com/albums/t310/swamprb/Alki/100_2018.jpg

pork box turned pic turned out blurry, so it has to qualify as my worst. The brisket was drier than a fish fart rolled in sand. I didn't finish last or make the second page of the results, 28th of 36 teams.

Alexa RnQ
10-31-2008, 08:19 PM
I didn't even remember where to look for box pix from our first comp, and when I saw this one I was literally laughing out loud so hard I choked!!! It is Sofa King BAD!!!!!

http://www.rhythmnque.com/images/brisketintray_sm.jpg

Solidkick
11-03-2008, 06:41 PM
Now here's how to come in last out of 63 teams!
We were still learning.....hell, we thought this looked good.....then.......:shock:
My, we've come a long ways!

KC_Bobby
11-03-2008, 09:45 PM
Kick, that top one reminds me of an overhead shot (layout) of a golf course. :eek: Lots of doglegs and looks like it's hell to get out of that USGA Open kind of rough. :-D

Solidkick
11-04-2008, 12:18 PM
Kick, that top one reminds me of an overhead shot (layout) of a golf course. :eek: Lots of doglegs and looks like it's hell to get out of that USGA Open kind of rough. :-D

You know, you're right!:biggrin: I wonder if Nicklaus would be interested in the design for one of his new courses....:cool:

lunchlady
11-13-2008, 03:51 PM
ok... here goes nuthin' . . .
I finally found pics from our first EVER grilling and BBQ event ...
Lowell, MA 2003....
And, if I remember right, we didn't even use salt or pepper on those grilling categories, nevermind a marinade or anything! CLASSIC! :oops:

how's yer crispy chicken? :shock:

We were (and still are) so proud of that rib trophy!

I LOVE THIS THREAD!

Sledneck
11-13-2008, 03:54 PM
ok... here goes nuthin' . . .
I finally found pics from our first EVER grilling and BBQ event ...
Lowell, MA 2003....
And, if I remember right, we didn't even use salt or pepper on those grilling categories, nevermind a marinade or anything! CLASSIC! :oops:

how's yer crispy chicken? :shock:

We were (and still are) so proud of that rib trophy!

I LOVE THIS THREAD!Michelle this thread is what NOT to do. Those look like what you SHOULD do:tongue:

Scottie
11-13-2008, 04:09 PM
Here is my very first contest turn-ins from Shannon, Illinois in '02.. Took a few years off and started competing again in '05. Besides chicken and some on the ribs, it looks like I was void of sauce... I remember how excited I was to have all those chunks of pork, with a bed of pulled pork underneath it... Looks like I did the Hollywood cut on my ribs too...

Scores were 29th overall. 27th for Chix, 15th for ribs, 17th for pork, 42nd for brisket and 20th for sausage.... I guess not bad for a contest like Shannon. I must of been paying attention to all the pictures I had seen... :mrgreen::mrgreen:

Countryhb
11-13-2008, 04:16 PM
Scottie, that brisket must've REALLY sucked, because I WISH I could get my brisket to look like that!

Scottie
11-13-2008, 04:20 PM
I don't think I understood that whole part of a pull test... I think I took that literally...

Countryhb
11-13-2008, 04:21 PM
I gotta laugh at the sausage catagory. I'll I can think of is labrador turds...not that yours look bad, just funny.

Sledneck
11-13-2008, 04:29 PM
Here is my very first contest turn-ins from Shannon, Illinois in '02.. Took a few years off and started competing again in '05. Besides chicken and some on the ribs, it looks like I was void of sauce... I remember how excited I was to have all those chunks of pork, with a bed of pulled pork underneath it... Looks like I did the Hollywood cut on my ribs too...

Scores were 29th overall. 27th for Chix, 15th for ribs, 17th for pork, 42nd for brisket and 20th for sausage.... I guess not bad for a contest like Shannon. I must of been paying attention to all the pictures I had seen... :mrgreen::mrgreen:We would like to before AFTER pics such as within the last year or so just to see how much it has improved :wink:

Scottie
11-13-2008, 04:32 PM
I don't take pictures anymore... Not sure when I found all that spare time in the past to take pictures. Now as soon as I am done, I am closing the lid and getting it into my holding container for it to get turned in.

So as much as I would love to, I can't.

but I will say... If I had pictures, I would show them. Why not? No great secrets in box presentation. I just make it look like they want to eat it...

SaucyWench
11-15-2008, 12:24 PM
While there are some pretty bad boxes here, none of you can compete with the real worst box ever (sorry, I was judging & table captaining, so no pics.)

This was in Durango, CO. I believe it was their second year. They had planned a backyard, but only one entry, so the organizer talked the guy into entering the sanctioned competition, no extra charge, the other teams will help you. Very small contest, maybe 15 competitors.

So, chicken comes in, I open a box, and there is one leaf of iceberg lettuce in the bottom, with 6 naked chunks of chicken on it, about the size of the chunks in Campbell's chicken noodle soup. When we stopped laughing, I think we all gave 5's or 6's for appearance, just out of sympathy. I can't remember how it tasted, but the visual will never go away.

Dave98
11-26-2008, 12:45 PM
This was our very first pork box. My wife thought it would be funny to make a face out of the pulled pork. :grin:

roastntoast
11-26-2008, 02:36 PM
You know if you shook that up youd have a great BBQ salad

BurntFinger_Jason
11-26-2008, 02:49 PM
Did you get DQ'd for sculpting?

Dave98
12-02-2008, 12:22 PM
No DQ. They probably guessed from the entry we had no idea what the heck we were doing.:sad:

BBQchef33
12-02-2008, 12:30 PM
This was our very first pork box. My wife thought it would be funny to make a face out of the pulled pork. :grin:



im so sorry.. but THATS FARKIN FUNNY!!!! (tears in eyes here).

If I was judging that, I'd have to stop laughing long enough to sample.

thanks.. i needed that. :eusa_clap:eusa_clap

Capt ron
12-10-2008, 05:20 AM
1st competition: 2005 New Holland SummerFest
Got DQ'd in Chick'n and Pork

Chick: Bacon on the chick'n (Chick'n only) Dah!!!:oops:
Pork: Put the blade bone in the turn in box to show it was cook'd all the way... Bone was concidered foreign object... They didn't see it until the juges were ready to eat the pork... Pork Blade Bone>>> Comes from pork a foreign object but any whooo...:-?
I have learned not to do everything that is seen on TV... Lesson Learned
Capt

watertowerbbq
12-23-2008, 08:10 PM
2008 Ducks Unlimited in Ankeny, IA

DAL ribs (technically 39th out of 39)! :eek::roll::eek:

When trying to determine which rack to submit, our "official" taster actually uttered the phrase, "You can't really taste the burnt on this rack". Keep in mind, we had 6 racks to choose from. :eusa_clap:eek:


http://i249.photobucket.com/albums/gg213/watertowerbbq/227.jpg

notice the "burnt" ribs below. they all turned out like that. not our best day to say the least. :-D

http://i249.photobucket.com/albums/gg213/watertowerbbq/214.jpg

KuyasKitchen
12-23-2008, 10:31 PM
I blame the burnt ribs on that Disney girlie towel

Vince RnQ
12-23-2008, 11:34 PM
I blame the burnt ribs on that Disney girlie towel

I agree. Your scores would have been much higher had you gone the Superhero/Pokemon/Yu-Gi-oh! route.

Live and learn...

River City Smokehouse
12-24-2008, 08:23 AM
This is not the worst box ever, but it holds close to it. What was I thinking?
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/SpringMensBBQ2007019a.jpg

Plowboy
12-24-2008, 09:00 AM
RCS - Other than looking like you baked it in the oven, what's the matter with this box?

Stoke&Smoke
12-24-2008, 09:47 AM
Well, not like we're old hands at comps now by any means, but I'd like to think we're better than this one, our first in Westmont, IL this past Memorial day.

Brisket looks dry, chicken's a mess, and the pork....well, it tasted better than it looked!

Actually, we were happy the brisket did 18th of 35! And that pork box got 3 9's for appearance! :shock: Looks pretty dry to me, but for some reason I thought it looked good then

We were honestly just happy to have made all the turn-in's on time with no DQ's! (Although there is no rib photo because we just got them turned in under the wire....no time for pics

http://s300.photobucket.com/albums/nn21/2SkinnyCooks/Westmont/

River City Smokehouse
12-26-2008, 04:21 AM
This is not the worst box ever, but it holds close to it. What was I thinking?
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/SpringMensBBQ2007019a.jpg

RCS - Other than looking like you baked it in the oven, what's the matter with this box?
Well, to me it looks just like you said....roast beef:eek:. It was dry and had no taste:shock:. I injected it with some "Big Cow Injection" and it came out so pale. Those burnt ends:rolleyes:
I should have trimmed the brisket to the box before I cooked it too.

River City Smokehouse
12-26-2008, 04:33 AM
Here's on for ya!
It's not mine. I don't know whos' it is, but I know it was a 1st place brisket and also the GC at a contest. I don't believe it was sactioned though. YIKES!!:eek::eek:
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/Brisket-1.jpg

Brewmaster
12-26-2008, 08:56 AM
Here's on for ya!
It's not mine. I don't know whos' it is, but I know it was a 1st place brisket and also the GC at a contest. I don't believe it was sactioned though. YIKES!!:eek::eek:
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/Brisket-1.jpg


Jim,

YOU WIN

Bigmista
12-26-2008, 12:15 PM
How do you win with meat cut with the grain? Were they in the contest by themselves?

Jacked UP BBQ
12-26-2008, 12:17 PM
How do you win with meat cut with the grain? Were they in the contest by themselves?


I bet that didn't pass the old pull and tug test, it would have been more like chain and yank test!:lol:

CajunSmoker
12-26-2008, 12:22 PM
How do you win with meat cut with the grain? Were they in the contest by themselves?


I got a box judging in Hammond last year that was cut with the grain like that. It was obviously overcooked and they couldn't cut it the correct way without it falling apart, so we judged it on it's merit and it wasn't the worst piece of brisket I judged that day:lol:

oceanpigassassins
01-06-2009, 12:20 AM
That meat screams I need juice

Jeff_in_KC
01-06-2009, 08:26 AM
Brisket BACON!

HBMTN
01-25-2009, 11:09 AM
My brothers first chicken in a competition, to give him credit he was a one man drunk team!

http://i42.photobucket.com/albums/e331/Ruben111/Competition%20Chicken%20Boxes/LumpdogsQ.jpg

Meat Burner
01-27-2009, 08:36 PM
Hog, ya need to sober your bro up.

HawgHeaven
01-28-2009, 05:09 PM
Well, this is a great thread! I can honestly say, that some of these entries looked a helluva lot better than my first turn in... and that was only last year at Dover.

So much meat to burn, and so much to learn...

Harbormaster
01-29-2009, 12:22 PM
... our "official" taster actually uttered the phrase, "You can't really taste the burnt on this rack".

OK. That had me laughing out loud!

This box looks like it's burnt. They were perfectly cooked, just ugly as sin. Tasted good too.

http://i163.photobucket.com/albums/t282/harbormasterwyc/resizedribentry.jpg

Suzy Que
02-10-2009, 11:58 PM
Wow...I have been reading this thread, laughing out loud...this thread was the best! I must admit that I do feel better...I am in some great company! Thanks!

smokincracker
02-17-2009, 02:02 PM
Uggggggly

Sledneck
02-17-2009, 02:07 PM
Looks like brains in the first pic

Balls Casten
02-19-2009, 02:23 PM
2008 Ducks Unlimited in Ankeny, IA

DAL ribs (technically 39th out of 39)! :eek::roll::eek:

When trying to determine which rack to submit, our "official" taster actually uttered the phrase, "You can't really taste the burnt on this rack". Keep in mind, we had 6 racks to choose from. :eusa_clap:eek:


http://i249.photobucket.com/albums/gg213/watertowerbbq/227.jpg

notice the "burnt" ribs below. they all turned out like that. not our best day to say the least. :-D

http://i249.photobucket.com/albums/gg213/watertowerbbq/214.jpg

I dont know that the pink princiess towl was any help either. :-)

Big'un
02-20-2009, 05:10 AM
Gotta say it looks pretty good to me!

Dave98
02-20-2009, 06:33 AM
You are right Big'un. Maybe a sad commentary on the standards I have for what goes in my mouth......I would eat it all!

douglaslizard
03-04-2009, 12:24 AM
this is the only shot i have of a turn in .it was also my first and won 1st place at a local backyard event.

http://i467.photobucket.com/albums/rr32/douglas_lizard/IMG012.jpg

Diva Q
03-04-2009, 06:14 AM
This was one of my worst practice boxes this year.

http://i211.photobucket.com/albums/bb279/Diva_Q/Chicken/th_ChickenPracticeBad2.jpg (http://s211.photobucket.com/albums/bb279/Diva_Q/Chicken/?action=view&current=ChickenPracticeBad2.jpg)

Bbq Bubba
03-04-2009, 07:07 AM
This was one of my worst practice boxes this year.

http://i211.photobucket.com/albums/bb279/Diva_Q/Chicken/th_ChickenPracticeBad2.jpg (http://s211.photobucket.com/albums/bb279/Diva_Q/Chicken/?action=view&current=ChickenPracticeBad2.jpg)

Are those Phesant thighs??? :biggrin:

Diva Q
03-04-2009, 07:23 AM
Quite possibly.

Jacked UP BBQ
03-04-2009, 08:08 AM
This was one of my worst practice boxes this year.

http://i211.photobucket.com/albums/bb279/Diva_Q/Chicken/th_ChickenPracticeBad2.jpg (http://s211.photobucket.com/albums/bb279/Diva_Q/Chicken/?action=view&current=ChickenPracticeBad2.jpg)

I would love to see your best.

Diva Q
03-04-2009, 08:32 AM
still working on it.

Diva Q
03-06-2009, 07:53 PM
This one should be titled how NOT to sauce brisket.
http://i211.photobucket.com/albums/bb279/Diva_Q/th_ReallyBadBrisketbox.jpg (http://s211.photobucket.com/albums/bb279/Diva_Q/?action=view&current=ReallyBadBrisketbox.jpg)

swamprb
03-25-2009, 06:17 AM
I heard someone turned in a corned beef brisket at Pike Place/Seattle 2 years ago.

bayoustylebbq
04-10-2009, 12:46 PM
I know of one other box that should not have been turned in... We were at the Royal last year, when one of our food runners was taking the box to turn it, and someone tripped him! The box fell to the ground and with-out looking into the box to see the damage, he turned in the box! We got 4's and 3's for appearance... lol

Lesson to be learned; don't let the drunken guy run your food boxes!

Plowboy
04-10-2009, 02:38 PM
I know of one other box that should not have been turned in... We were at the Royal last year, when one of our food runners was taking the box to turn it, and someone tripped him! The box fell to the ground and with-out looking into the box to see the damage, he turned in the box! We got 4's and 3's for appearance... lol

Lesson to be learned; don't let the drunken guy run your food boxes!

Sean, that would exclude anyone on your team.

bayoustylebbq
04-10-2009, 02:45 PM
Sean, that would exclude anyone on your team.

Very true Todd... Maybe that's been our problem!?! Too many drunk's on Sat morning. Y'all did tell me this "sport" is just for fun, right? I don't know what would happen if I told my guys that they have to not drink so much so we can compete... lol!

Boca BBQ
04-25-2009, 01:36 PM
It is pork in case you are wondering.

jeffpickens
05-18-2009, 04:37 AM
Folks, I a newbie here. Somebody educate me and tell me what's wrong some of these boxes? They don't look so bad to me. Too much garnish?

Here is a pic from my first and only competition, the Garry Maddox BBQ challenge in Philly last year.

Critiques are welcome!


http://i43.tinypic.com/k0ow1.jpg
http://tinypic.com/r/k0ow1/5

Smokin Turkey
06-22-2009, 07:54 AM
My only ever ribs. I am open also to constructive critique...

http://i411.photobucket.com/albums/pp199/hccllc2008/RocCity%20Ribfest%2009/IMG_1923.jpg
http://i411.photobucket.com/albums/pp199/hccllc2008/RocCity%20Ribfest%2009/IMG_1922.jpg

crd26a
06-22-2009, 01:24 PM
My only ever ribs. I am open also to constructive critique...

http://i411.photobucket.com/albums/pp199/hccllc2008/RocCity%20Ribfest%2009/IMG_1923.jpg
http://i411.photobucket.com/albums/pp199/hccllc2008/RocCity%20Ribfest%2009/IMG_1922.jpg

Do the parsley across the box so it holds the ribs up. Also, turn the ribs facing up versus showing the sides. The bottom and top both look a little burnt on the outside, so if you did a 4 x 4 stack of ribs, four bottom, four top, bones towards the back but exposed, you could hide those two on the bottom row.

Plowboy
06-22-2009, 05:25 PM
Do the parsley across the box so it holds the ribs up. Also, turn the ribs facing up versus showing the sides. The bottom and top both look a little burnt on the outside, so if you did a 4 x 4 stack of ribs, four bottom, four top, bones towards the back but exposed, you could hide those two on the bottom row.

Stacking works better on spare ribs than it does for baby back ribs. The curved bones can be troublesome when trying the stacked presentation that EVERY spare cooker does these days.

lunchlady
06-22-2009, 05:30 PM
... the stacked presentation that EVERY spare cooker does these days.


nope... not EVERY spare cooker...

if I'd done a parsley box(never gonna happen tho) I'd put those ribs on TOP of the parsley... they are kinda smudged up and they look a little lost so deep in there with all that green.
They do look mmmmeaty ...

Smokin Turkey
06-23-2009, 06:18 AM
nope... not EVERY spare cooker...

if I'd done a parsley box(never gonna happen tho) I'd put those ribs on TOP of the parsley... they are kinda smudged up and they look a little lost so deep in there with all that green.
They do look mmmmeaty ...

Thanks both of you's guys! This was the box I did at RocCity for Ribfest on the mini reverse flow i built. My wife had run off with my daughter to the beach, Julie and Skip were judging and customers kept popping in my tent saying, "wow! Whatcha doing? what you should do is..." LOL!

I say previous to that I had never cooked ribs myself for once I was lost and boiled then grilled and what's a membrane? lol. Now I am found!

Northsider
06-23-2009, 06:21 PM
Ok I'm kinda new to comps but I never thought of taking pictures of my turn ins and now I can see a benefit in it. :-P
Makes it easier to go back and see what went wrong. :shock:

Plowboy
06-23-2009, 10:08 PM
nope... not EVERY spare cooker...

if I'd done a parsley box(never gonna happen tho) I'd put those ribs on TOP of the parsley... they are kinda smudged up and they look a little lost so deep in there with all that green.
They do look mmmmeaty ...

You must be the only cook left in the country to NOT take the Rod and Johnny class. :wink:

McClung
07-12-2009, 03:43 PM
My chicken yesterday was done an hour early, I brushed (obviously) instead of dipped, didn't trim up evenly, sizes didn't match well, and I only cooked 9 pieces so no fudge factor and I needed it! Putting green wasn't very good either. (it did place 6th though!!!)

Rick's Tropical Delight
07-13-2009, 05:33 AM
here's my first comp brisket box. :icon_blush:

36th of 39

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/comp/ohiovetbbq2008II-022.jpg

BoneDaddy's
07-13-2009, 06:32 AM
Can someone post thier worst box and then what they think is thier best box so we can contrast the two. I would start, but we are new and never took pictures (we are going to start at the next comp).

Thanks,
Frank

Rick's Tropical Delight
07-13-2009, 05:10 PM
i don't think that will happen frank. that would be an entirely new thread. this thread is the worst boxes and what not to do. people will not post winning box photos. it's a big secret. :roll:

thunter
07-14-2009, 02:54 PM
Wow! I am sorry I missed this post when it first started but here is my contribution to the madness. This brisket is from my first solo comp at Madison Ribberfest in 2008 - What was I thinking? Obiviously I wasn't thinking at all! These did not come in "dead last" but both feet were definitely in the grave! lol! :-D

http://lh4.ggpht.com/_E2xBqcCaHug/SLNhwYkfc_I/AAAAAAAAGG0/iV4kpEX8xKk/s800/DSCF0753.jpg

jmatkins
08-08-2009, 09:22 PM
I am not sure where you went wrong. i am no expert, so can you tell me what was bad, or wrong with your presentation? thanks.... marv

Someone suggested a thread where we post our worst turn-in box ever so I'll get it started. This was my very first tIurn-in at the American Royal in 2005. Seems I pretty much ignored all the stuff I learned here leading up to that contest. :roll: This is utterly HORRIBLE! I've progressed a small bit since then. :shock:

http://www.bigcreekbbq.com/images/2005amroyal/chicken_turn_in.jpg

Rhapsody
08-12-2009, 12:02 AM
I am not sure where you went wrong. i am no expert, so can you tell me what was bad, or wrong with your presentation? thanks.... marv


that doesn't look bad to me

Diva Q
08-18-2009, 01:35 PM
44th place ribs:
Scores for appearance. 6's and one 7. Worst scores I have ever received for ribs. No I am not bitter at all. UGH.

http://i211.photobucket.com/albums/bb279/Diva_Q/th_DSCF6056.jpg (http://s211.photobucket.com/albums/bb279/Diva_Q/?action=view&current=DSCF6056.jpg)

Uncle Buds BBQ
08-18-2009, 04:01 PM
44th place ribs:
Scores for appearance. 6's and one 7. Worst scores I have ever received for ribs. No I am not bitter at all. UGH.
No way that's a 6 or even a 7!!! I would have given it an 8 or 9! Plus look at all the ribs they got to take home!!!! Jeeeeeeez

Fat Daddy's Franks
10-26-2009, 11:29 PM
Okay... I had a great laugh at some of those boxes but never doing a comp and considering next year can some of you (like Marv suggested) clarify what was bad about some of those boxes?

Or better yet where can we see some videos, etc regarding "triming chicken"? I would have never done it... As far as the Brisket boxes many looked good to me other than how the texture of the meat was discribed.

Help a newbie to the "Comps" out!

BBQCure
11-13-2009, 04:13 PM
wow thans for the pics. Now my boxes do not look that bad afterall

Tim

dreed
11-14-2009, 07:15 PM
This was first competition. We tied for last place in brisket.

Uncle Buds BBQ
11-14-2009, 07:20 PM
This was first competition. We tied for last place in brisket.
What were your scores?

dreed
11-14-2009, 07:42 PM
this was actually middle of the pack, our "pulled chicken" was last for this comp. sorry no pictures of that stellar turn-in.

The score on the brisket was 144.5716
our chicken was 129.4128

Swineola
12-22-2009, 08:51 PM
This was our very first pork box. My wife thought it would be funny to make a face out of the pulled pork. :grin:

Win or lose, best turn in box *EVER*.

Pork is a happy, happy meat.

SmokedJohnson
12-27-2009, 10:34 AM
I may be new but I thought that some of those boxes looked pretty good.

ncbbqfan
01-21-2010, 09:05 AM
This was KCBS comp I did. Can you spot the problem HERE??:roll:

http://i136.photobucket.com/albums/q196/ncbbqfan/2009HogHappin/DSCF1228.jpg

Plowboy
01-21-2010, 09:43 AM
This was KCBS comp I did. Can you spot the problem HERE??:roll:

http://i136.photobucket.com/albums/q196/ncbbqfan/2009HogHappin/DSCF1228.jpg

LOL. Nice.

juicybuttsbbq
01-21-2010, 10:52 AM
This was KCBS comp I did. Can you spot the problem HERE??:roll:

http://i136.photobucket.com/albums/q196/ncbbqfan/2009HogHappin/DSCF1228.jpg

HAHAHA! That's Great!!

juicybuttsbbq
01-21-2010, 11:00 AM
Great thread!

Chad is gonna kill me, but here goes!
Our very first FBA comp at Mulberry in 2004.
We were expecting to win it all! :oops:

I am especially proud of those ribs. :wink:

And, if I remember correctly, we were 13th of 31 teams with these entries. :-D

We have learned a lot since then.

All joking aside, the ONLY comp experience that we had was one event where Dave went to NY and cooked with Phil in the real early days of the BBQ Brethren comp teams.
That is why we now recommend "mentoring", "classes", "judging", and any exposure that a team can get before laying it on the line!!!!

Like I said---great thread!!!

TIM


OMG,, I Laughed so Hard at those Ribs I Kinda Puked alittle in my mouth,, Not sure if it was the laughing or the "RIBS"
This is Great!!!! Thanks

topchefvt52
01-22-2010, 10:05 AM
HAHAHA! That's Great!!

1 rib short of a Happy Meal? lolz

landarc
01-22-2010, 02:57 PM
This was KCBS comp I did. Can you spot the problem HERE??:roll:

http://i136.photobucket.com/albums/q196/ncbbqfan/2009HogHappin/DSCF1228.jpg
I would be thrilled to get 5 beautiful ribs like that for lunch.

a_cmc_2b
01-23-2010, 09:28 PM
Hello to everyone out there...

I am new here and plan on entering my first KCBS competition in April...Anyway after looking at every post in this thread I was hoping that maybe some of you good folks could tell us newbies exactly what made each box bad. I did see a couple that it was obvious but some looked good to me. Knowing why they were bad would make this thread much more beneficial (IMO).

SpankysMeat
01-28-2010, 11:27 PM
Ok this was my worst box ever. It was in 2008 at a competition that was oversaw by KCBS. Would you believe it got first and $1000. I am shocked as I now know how to do the boxes and this is terrible.
http://www.flickr.com/photos/47021279@N05/4313233832/
Then we went to SOTW Little Rock and sucked hard core there as well:
http://www.flickr.com/photos/47021279@N05/4313259672/
http://www.flickr.com/photos/47021279@N05/4312518521/
http://www.flickr.com/photos/47021279@N05/4312512227/
http://www.flickr.com/photos/47021279@N05/4313242984/
I was just happy to salvage enough beef to put in the box, It was sooo stewed.

Hawgsnheifers
02-05-2010, 12:22 PM
First brisket turn in. http://www.busterdogbbq.com/blog/wp-content/uploads/2008/06/brisket.jpg
Where is the meat?

Hawgsnheifers
02-05-2010, 12:26 PM
Thankfully, we didn't take pics of our entries for the first 4 years else these wouldn't qualify as our worst. :shock:

Are those Pig Feet?

Hawgsnheifers
02-05-2010, 12:27 PM
Ummm...what animal is this from?

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=20277&stc=1&d=1224807036

Those are the tails from the chicken...right?

Capt ron
02-05-2010, 09:44 PM
Worst box ever would be turning in chicken for ribs...

PorkQPine
04-02-2010, 11:59 AM
You guys are amatures!!! As a judge I have seen way worse!! How about ribs that were torn apart instead of cut and looked like they were grilled they were so overdone and blackened. These ribs were at a non sanctioned event and as such I was able to walk around and talk to the competitors and I remember seeing a team put ribs on with an hour to turn-in. Must have been their ribs!!! Brisket that I could not pull apart, I remember trying not to laugh as the rest of the judges did the pull test and could not pull their slices apart either. Chicken turned in upside down because the skin was so black or pork turned in sauced so much on top you couldn't see the pork.

Haltech
04-18-2010, 05:12 PM
Would it be a benefit to say, take a KCBS judging class so as a competitor, we know what not to do? Or is that not allowed

CBQ
04-18-2010, 09:58 PM
Would it be a benefit to say, take a KCBS judging class so as a competitor, we know what not to do? Or is that not allowed

It's allowed, and highly recommended if you are getting started. Many competitors are also certified judges. I mainly cook, but try to judge 1-2 events a year.

Derek
04-25-2010, 10:45 AM
My 2 turn in Boxes for the Eagle Fun Event.

The parsley was for the chicken and the lettuce was for the butts.

http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0319/846588908_YAWnu-L.jpg

&
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0321/846588976_kPmXt-L.jpg

Southern Home Boy
04-26-2010, 05:30 PM
So... we THOUGHT it would be cool to french some wings, smoke them and then dip them in a Raspberry, Chipotle Sauce. Hmmmm... maybe NOT:
http://i895.photobucket.com/albums/ac160/southernhomeboy/2010CookoffKickoffChicken.jpg

rle5766
04-27-2010, 06:18 PM
I can say my boxes use to look like this, not anymore. I took the advise of some pro's to go judge some comp's. I judge my first this weekend. I tell you when they open those boxes you can tell the rookies from the pro's. Take the time to do this it is worth the time to see what you are up against.

tennispro
05-16-2010, 06:19 PM
Here is my first ever brisket turn in box in a KCBS contest. It was in Shannon Il. I scored 133.5 on this turn in. I thought this box looked better then the chicken but who knows

tennispro
05-16-2010, 06:34 PM
Here I turned this one in at shannon as well. I pulled a Tuffy and forgot to sauce the pork. This one got me 149.4, the joys of a first contest
http://i603.photobucket.com/albums/tt114/tennispro1980/porkturnin.jpg

Chipper
05-17-2010, 06:15 AM
This was our pork at Smoke in the Valley.

Smokesman
05-17-2010, 02:27 PM
Welcome! I am new around the Brethren as well but been screwing around with BBQ for a long time and am a CBJ. No where near Master Judge or even expert status but I will share my 2 pennies. And like the subjectiveness of bbq judging in general much on the appearance front is in the eyes of the beholder.

So how about this? A rundown off the top of my head (and in no particular order) of what I think makes a good KCBS turn-in box. Not going to comment on how the meat itself should look.
You can read what constitutes a DQ by reading the KCBS regs.

1. The garnish as intended is supposed to enhance the look of the product. Samples should sit above the plane (proud) of the garnish (not buried down in).
2. Neat and tidy - no sauce drips or smudges. After closing box open one last time to make sure the bottom of the lid isn't hitting the meat.
3. Appearance that some level of thought went into presentation/design and that the product wasn't just thrown into the box.
4. Keep it simple - to many go overboard or don't know when to stop adding garnish. Garnish between samples seems to draw your eye away from the product. Think of the garnish as the picture frame around a work of art. Should enhance but not become the focus.
5. Of course, the garnish should be fresh. Store the garnish the same way it was at the market. Mind that it doesn't end up covered in ice in your cooler. A couple hours before you begin assembling boxes cut the stems clean and place in water to plump things up.
6. 2nd part of #4 - Don't overcrowd. A consistent border around the product. If product is placed on the bias then each side should be somewhat symmetrical. Visual balance is key! If one side of the box looks "heavy" then you may want to moves things around a bit.
7. # of samples - 6 samples at a minimum but a couple extra is smart in case something happens en-route to the judges table. It is human nature to pick the best of the bunch. If the last judge has only one choice and it doesn't look that great, even though the overall appearance score has already been made I firmly believe subliminally it affects (however minor) the outcome of the remaining scores.
8. For ribs and brisket I like to see the cross-section of the meat highlighted. Judges are not supposed to factor the level of smoke ring but again there is the subliminal side to judging and a nice smoke ring makes the meat look more appetizing.

All I can think of for now and I'm sure I missed something obvious!?!

Hello to everyone out there...

I am new here and plan on entering my first KCBS competition in April...Anyway after looking at every post in this thread I was hoping that maybe some of you good folks could tell us newbies exactly what made each box bad. I did see a couple that it was obvious but some looked good to me. Knowing why they were bad would make this thread much more beneficial (IMO).

B C BBQ
05-25-2010, 11:00 PM
That's all well and good but it sounds to me like you are judging the garnish and want to judge the smoke ring too. As a judge shouldn't you compel yourself to focus on the meat and how that looks? When I look at a box I do my best to look at the meat primarily.

Smokesman
05-26-2010, 04:37 AM
That's all well and good but it sounds to me like you are judging the garnish and want to judge the smoke ring too. As a judge shouldn't you compel yourself to focus on the meat and how that looks? When I look at a box I do my best to look at the meat primarily.

Hello - my above list was written from the perspective of a competitor not a judge. What our team trys to accomplish with our turn-in boxes...and trying to answer as asked what makes some of the pictures in this thread poor presentations...in my book as a competitor.

As a judge you only have a moment to make an appearance determination and yes you are judging the product and not the garnish. That said, the quality of the presentation (however subconscious) does affect the overall "appearance" of the meat. If that isn't the case then all the effort that goes into the presentation of our product and the discussion within this thread is mute!

QansasjayhawQ
05-26-2010, 11:54 AM
I'll say that, as a judge, I can tell, and all the other (experienced) judges can tell when that box is opened and passed around for appearance . . . it's really an overall wow factor.

All of those little details contribute to the overall wow effect.

A comment that experienced judges offer to inexperienced judges is to judge appearance on just how much the presentation makes you want to eat that Q! Typically those entries that appear neat and organized score the highest. Then come the little subliminal things like abundance (more than six samples), shininess (gloss from the sauce), uniformity (similar size and shape) and so forth.

So, those are also the things I concentrate on when I am creating my turn-in boxes.

What not to turn is simply a minimum number of disorganized samples that appear to not be cooked enough. That's what not to turn in.

Smokesman
05-26-2010, 04:33 PM
Sometimes I'm a dumbass! MOOT not Mute!

Ryan Chester
05-26-2010, 05:42 PM
Holy crap, this is the funniest thread ever!!! I guess its my turn. Here are the boxes from my first competition. I was so proud of these baby's I posted them on Facebook for everyone to see. Hahah I can't believe no one told me they look FARKING horrible. Can't imagine why I didnt win!

http://i160.photobucket.com/albums/t161/ryatothen/SCChicken.jpg

http://i160.photobucket.com/albums/t161/ryatothen/SCRibs.jpg

http://i160.photobucket.com/albums/t161/ryatothen/SCPork.jpg

http://i160.photobucket.com/albums/t161/ryatothen/SCBrisket.jpg

QansasjayhawQ
05-27-2010, 06:57 AM
I can't believe no one told me they look FARKING horrible.
They don't look that bad - I've seen much, much worse.

Once I saw a chicken entry that was six thumb-sized plugs of breast meat. No garnish. No sauce. Nothing else but the six plugs all rolling around in the turn-in box.

BigBrad
06-10-2010, 11:28 PM
Two bad boxes from last weekend. 36th brisket and 32 ribs out of 39teams.:icon_blush::doh:

Anchors Smokeshop
06-11-2010, 10:51 AM
Two bad boxes from last weekend. 36th brisket and 32 ribs out of 39teams.:icon_blush::doh:

I am new to this site and I am entering my first competition in August. I have been barbecuing for about 2 years and your picture of ribs looks good to me. What am I not seeing? What should I know to do and not do for my first entry?

BigBrad
06-11-2010, 08:32 PM
On those two boxes the appearance scores were 7's,8's,9's so the look is not that bad. The problem was in taste and tenderness, the brisket was undercooked and tough and the ribs were undercooked also.:icon_blush: Problem with temps on a new cooker:doh: The key to appearance is to suttle garnish and meat that jumps out and says eat me. Good Luck.

Mister Bob
06-28-2010, 01:01 PM
My turn...This was the pork turn in at my first comp.

http://i894.photobucket.com/albums/ac150/Bobsarno/Turn%20in%20boxes%20good%20and%20bad/Pork.jpg

Ryan Chester
06-28-2010, 05:20 PM
My turn...This was the pork turn in at my first comp.

http://i894.photobucket.com/albums/ac150/Bobsarno/Turn%20in%20boxes%20good%20and%20bad/Pork.jpg

I like the mini pieces of bark! Thats funny.:becky:

Solidkick
06-28-2010, 06:51 PM
My turn...This was the pork turn in at my first comp.

http://i894.photobucket.com/albums/ac150/Bobsarno/Turn%20in%20boxes%20good%20and%20bad/Pork.jpg
I really like how you highlighted the corners of the box with parsley...kind of reminds me of one of our 1st turn in boxes...except we poured ALL the juice from the foil into the pulled pork.....:bow:.....:roll:

Plowboy
07-12-2010, 01:55 PM
http://store.plowboysbbq.com/gallery/albums/userpics/10001/bbq_joplin_2003%20080.jpg

This was from our first ever KCBS contest. This placed 4th. What a hot mess.

http://store.plowboysbbq.com/gallery/albums/userpics/10001/normal_bbq_joplin_2003%20086.jpg
What appears to be brisket from the same contest.

Smokedelic
07-12-2010, 05:02 PM
LOL...curiosity got the best of me so I did some digging. These are from the first contest I took pics at, 3rd contest overall in 2005. I got a chuckle out of these, especially when I looked back and saw the brisket actually got a call. For those who are wondering, the brisket is the 3rd pic.:confused:

What a mess....:bow:

mrice2311
07-13-2010, 02:16 AM
First time putting pork in a box. My "plan" didn't work out, and then I ran out of time and had to turn in something...

Richman2000
08-05-2010, 12:14 PM
This is a great thread. Instead of looking at all the boxes to see how to do it, I get to see how not to.

Thanks.

Frank Sacco
08-09-2010, 09:33 PM
Battle of the BBQ Brethren 2010 - Team: I like smoke and lightning, Category: Breakfast sausage.

lynnaepdx
09-09-2010, 11:24 PM
O M G!
Ok...the smiley-faced pork turn-in had me damn near spittin Pepsi all over my computer! I sadly do not have any photos of my turn-ins...otherwise you'd be seeing some of my handy work..hahahah!!

Very funny!

Lynnae

swamprb
09-10-2010, 05:21 AM
O M G!
Ok...the smiley-faced pork turn-in had me damn near spittin Pepsi all over my computer! I sadly do not have any photos of my turn-ins...otherwise you'd be seeing some of my handy work..hahahah!!

Very funny!

Lynnae


...oh but I do!

jetfxr27
09-16-2010, 04:33 PM
Ok, folks. I have a Winner. Not in my category of course, but in WORST TURN IN EVAR!

Got roped into the comp at the last second, worked alone and was at the end of a 30 hour shift. It wast an accomplishment, just cooking all 4 categories and making turn in. Didn't even take pix of the butt.

http://farm5.static.flickr.com/4131/4996533361_9230881dbe_z.jpg

http://farm5.static.flickr.com/4110/4997141052_80d17ef980_z.jpg

Rich Parker
09-16-2010, 05:57 PM
Ok, folks. I have a Winner. Not in my category of course, but in WORST TURN IN EVAR!

Got roped into the comp at the last second, worked alone and was at the end of a 30 hour shift. It wast an accomplishment, just cooking all 4 categories and making turn in. Didn't even take pix of the butt.

Did anybody say anything to you about the brisket box being upside down?

I would eat those ribs.

jetfxr27
09-16-2010, 09:32 PM
Actually the boxes had the spots for portions. If you look at the Ribs (cough, cough) they are resting on the poertion area, LOL.

So on the Brisket I just turned the box upside down. This was a work sponsored event for United Way and there were only about 20 teams. Rules were not very existent.

Brewmaster
09-26-2010, 09:39 PM
Hermann 2010 Brat category.

these are my Reuben Brats.

I had a problem with the 1000 Island dressing. I was planning on a nice drizzle across them when the bottle shot out a big blob. No time to clean them so I smeared it around, laughed, and shut the lid.

Appearance Scores:
9,8,8,8,7,7 :crazy:

11th place out of 29 teams

http://i74.photobucket.com/albums/i266/ngrodeon/HermannMO019.jpg

Cheers,

Nate

lynnaepdx
09-26-2010, 09:49 PM
Brewmaster,
I hope you at least cleaned the little blob on the crease and left side of the box..ya know..for appearance score. Who am I kidding, 'course ya did :clap2:

River City Smokehouse
09-27-2010, 06:15 AM
Hermann 2010 Brat category.

these are my Reuben Brats.

I had a problem with the 1000 Island dressing. I was planning on a nice drizzle across them when the bottle shot out a big blob. No time to clean them so I smeared it around, laughed, and shut the lid.

Appearance Scores:
9,8,8,8,7,7 :crazy:

11th place out of 29 teams

http://i74.photobucket.com/albums/i266/ngrodeon/HermannMO019.jpg

Cheers,

Nate
Nathan, that isn't your worst box ever..................it's your.............wait for it..............wurst box ever!:crazy::clap2::thumb::boxing::heh::bow::doh:

Brewmaster
09-27-2010, 07:26 AM
Nathan, that isn't your worst box ever..................it's your.............wait for it..............wurst box ever!:crazy::clap2::thumb::boxing::heh::bow::doh:

It's official...............You are a total DORK.

CritterCook
09-27-2010, 08:05 AM
Holy cow! That was really bad Jim.
Those brats did taste fantastic though. Glad the Judges were FORCED to at least try them....
Congrats on all the walks Nate and Ryan

3 Rivers BBQ
10-15-2010, 12:46 PM
<P><IMG src="http://www.bbq-brethren.com/forum/attachment.php?attachmentid=46202&amp;stc=1&amp;d=12871645 71" width=266 height=266></P>
<P>Not my best day.&nbsp; But not the worst.</P>

jman1972
10-17-2010, 11:24 PM
Here are a couple from my 1st big KCBS contest. The ribs did ok but the others tanked

http://img.photobucket.com/albums/v318/jman1972/mtvernon2006040.jpg


http://img.photobucket.com/albums/v318/jman1972/mtvernon2006039.jpg

jman1972
10-17-2010, 11:48 PM
Here are a couple more from me early in my cooking career. The brisket box was a huge rookie mistake can you tell why? The ribs were a sad try at diagonal box, they were way to big for that.

http://img.photobucket.com/albums/v318/jman1972/SikestonRedneckBBQContest029-1.jpg


http://img.photobucket.com/albums/v318/jman1972/SikestonRedneckBBQContest031-1.jpg

Ryan Chester
10-21-2010, 02:07 PM
Ok, folks. I have a Winner. Not in my category of course, but in WORST TURN IN EVAR!

Got roped into the comp at the last second, worked alone and was at the end of a 30 hour shift. It wast an accomplishment, just cooking all 4 categories and making turn in. Didn't even take pix of the butt.

http://farm5.static.flickr.com/4131/4996533361_9230881dbe_z.jpg

http://farm5.static.flickr.com/4110/4997141052_80d17ef980_z.jpg

YOU WIN!!!! That is too damn funny.:thumb:

Balls Casten
11-11-2010, 04:18 PM
We were screwed by the judges at this one in 2001. :doh:

luckyduk
11-12-2010, 12:50 PM
We were screwed by the judges at this one in 2001. :doh:

I like the parsley that is just thrown in there:thumb::thumb: That adds a nice touch!!

landarc
11-12-2010, 01:04 PM
Jman, nice cutting of the brisket exactly along the grain. I bet that brisket had some pull.

Brewer
02-16-2011, 03:33 PM
Oh chit... my ribs hurt from laughing so hard... This is a great thread.

Carnivorous Endeavors BBQ
02-16-2011, 03:41 PM
This is an awesome thread. I told my fiancee about it and can hear her laughing in the other room!
After i finish my first KCBS comp later this year, i'm sure i'll be a contributor but i am learning a lot of what not to do. Thanks everyone!

HOG WILD BBQ
02-28-2011, 02:18 PM
OK. That had me laughing out loud!

This box looks like it's burnt. They were perfectly cooked, just ugly as sin. Tasted good too.

http://i163.photobucket.com/albums/t282/harbormasterwyc/resizedribentry.jpg
LOOKS LIKE BEEF JERKY! BUT I GUARANTEE YOU I WOULD NOT TURN THEM DOWN:thumb:

HOG WILD BBQ
02-28-2011, 02:27 PM
That would be some not so award winning yardbird.:icon_bugeyed
i would like to know, just what in the h**l is that???:crazy:

Full Draw BBQ
03-25-2011, 10:57 AM
I back snorted coffee into my sinuses trying to avoid doing a complete spit take on my computer screens.......this is a great thread.

(the smiley face was the culprit)

badmood
03-29-2011, 11:53 PM
While there are some pretty bad boxes here, none of you can compete with the real worst box ever (sorry, I was judging & table captaining, so no pics.)

This was in Durango, CO. I believe it was their second year. They had planned a backyard, but only one entry, so the organizer talked the guy into entering the sanctioned competition, no extra charge, the other teams will help you. Very small contest, maybe 15 competitors.

So, chicken comes in, I open a box, and there is one leaf of iceberg lettuce in the bottom, with 6 naked chunks of chicken on it, about the size of the chunks in Campbell's chicken noodle soup. When we stopped laughing, I think we all gave 5's or 6's for appearance, just out of sympathy. I can't remember how it tasted, but the visual will never go away.

HOG WILD BBQ
05-04-2011, 10:38 PM
Uggggggly
i just want to know, what is that in the first pic?????:confused:

BigFish465
05-17-2011, 03:29 PM
1 rib short of a Happy Meal? lolz

Oh my that was funny...

atvalaska
08-18-2011, 03:51 PM
I like the parsley that is just thrown in there:thumb::thumb: That adds a nice touch!! +1 lol!!!:clap2:

Jeff_in_KC
08-21-2011, 05:40 PM
Figured this would be a good idea for a thread! Man, some of the pork boxes look like someone threw up in their clam shells! Great stuff! LOL!

Harbormaster
08-21-2011, 10:08 PM
LOOKS LIKE BEEF JERKY! BUT I GUARANTEE YOU I WOULD NOT TURN THEM DOWN:thumb:

It was my first ever comp, and I used my butt rub on the ribs.

DUH!

My butt rub creates a dark bark!

Like I said, they tasted great (to me, apparently not the judges).

I have gotten much, much better at rib turn ins, but now my chicken appearances have gone to he!!.

atvalaska
08-22-2011, 04:06 PM
I only wish I could add several of the boxes I saw as a judge last weekend... some horrendous boxes in ribs and brisket especially!

http://www.buckymcoinkumsbbq.com/madison/ribbox.jpg

For this one, we actually got all 9's in appearance, and Ribberfest in 2005... Those judges were blind!
http://www.buckymcoinkumsbbq.com/madison/chixbox.jpg

http://www.buckymcoinkumsbbq.com/Carmel2006/chickenturnin.jpg

http://www.buckymcoinkumsbbq.com/GR2006/grchickbox.jpg

http://www.buckymcoinkumsbbq.com/GR2006/grribbox.jpg

There's more, but I must stop! were u using old roofing shingels for smoke??? lol:clap2:

Tack
09-10-2011, 07:34 PM
evidently every box I turned in today

kerryk
09-12-2011, 08:42 PM
Olathe 2011 First KCBS
Newly modified Smoker heat indexes in the 110-115 range pit temp was 150 with no fire!
Pavement Temp at MIDNIGHT
http://i30.photobucket.com/albums/c304/AFSOC/DSC_3871.jpg

pork 23rd out of 59
http://i30.photobucket.com/albums/c304/AFSOC/DSC_3884.jpg
chicken 43rd out of 59
http://i30.photobucket.com/albums/c304/AFSOC/DSC_3881.jpg
brisket 57th out of 59
http://i30.photobucket.com/albums/c304/AFSOC/DSC_3885.jpg
Ribs were apparently camera shy but scored a 20 out of 59
Blue Springs 2011
Same pit different slightly changed style
Chicken 56th out of 65
http://i30.photobucket.com/albums/c304/AFSOC/DSC_3940.jpg
Ribs 63rd out of 65
http://i30.photobucket.com/albums/c304/AFSOC/DSC_3941.jpg
Pork 43 out of 65
http://i30.photobucket.com/albums/c304/AFSOC/DSC_3942.jpg
Brisket 60th out of 65
http://i30.photobucket.com/albums/c304/AFSOC/DSC_3943.jpg


By the way, relatively new in these parts "Rockin K BBQ"

Ohly Smokes
09-30-2011, 01:46 PM
https://picasaweb.google.com/113608817769169292354/200909Sep?authkey=Gv1sRgCPyIscjIoenRSQ#56582256433 58328066

Try this box on for size... brutal!!

kerryk
10-06-2011, 06:11 AM
https://picasaweb.google.com/113608817769169292354/200909Sep?authkey=Gv1sRgCPyIscjIoenRSQ#56582256433 58328066

Try this box on for size... brutal!!
THE DREADED RED X BOX!!!!!:shock:

flyingjohn
10-17-2011, 10:00 AM
Heck,
Some of these boxes don't look too bad. Learning a lot. The one with 5 ribs was tough. I just always say that I went to public schools when I do something like that:-D.

John

RibSnorter
10-24-2011, 02:51 PM
Burnt Ends:
This has been a banner year for burnt ends(brisket candy) that I have noticed. Seems like boxes (generaly) look nicer with the dark carmelized chunks all lined up to form a row or 2. Taste can be a huge plus when scores are in.

K-Train
10-29-2011, 01:03 PM
How about a post about your best turn in's?? I'd love to see those!:-P