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BBQSMYBFF
10-23-2008, 10:04 AM
I have been designated the official garnish farker as i usual am since i spend 3 hours on our boxes and are more into it than anyone..

but while at dover and making my normal runs with the boxes i noticed some very strange boxes and i now people who finished pretty good with nasty boxes..

my question is... and i always do this..

but dont you have to make sure everything is in the box and nothing is hanging out?!? i saw people with lettuce laying out of the cracks and showing..

i also wipe down every single box to make sure they 100 percent perfectly clean and white..

i saw guys with sauce and crud all over their boxes turning them in..

i am wondering if i am being way to crazy about it or what..

i am going to post some boxes in a few so you can see what i do and let me know what you think on the garnish..

not the meat just the garnish. lol

thanks

Sledneck
10-23-2008, 10:08 AM
i always clean my box but occasionally have had garnish stick out a little bit and it always so passed

BBQSMYBFF
10-23-2008, 10:15 AM
this is what i do for the garnish.. maybe i am crazy. but think it looks nice. lol

Sledneck
10-23-2008, 10:18 AM
needs more greens

U2CANQUE
10-23-2008, 10:19 AM
I take pride in the way that the boxes appear, both inside, and out, and it reflects.....because if it looks like I didnt care when I put it together, I evidently didnt care when I put inside either.......first eatting with the eyes.....

BBQSMYBFF
10-23-2008, 10:22 AM
needs more greens


sorry but the produce store was completelou out of stock.. and i could jam pack anything else in there. lol

and ps.. i did flip the parsley on the top left over so no stems where showing..

barbefunkoramaque
10-23-2008, 10:39 AM
I take pride in the way that the boxes appear, both inside, and out, and it reflects.....because if it looks like I didnt care when I put it together, I evidently didnt care when I put inside either.......first eatting with the eyes.....

That's all nice and good, and you may not win if you don't pay attention to these little obsessions today, but respectfully, the logic that you may not care what you put into the box if you don't take care of how it was put together is well, and I am not sure you meant this, just too general to be the case.

Every team these days needs a man like you on it though, that cares for those little details that are so blown out of proportion these days, and that could put you on top. Especially with the plethora of the inexperienced judges that are trained but not knowledgeable about BBQ. We need those detail oriented guys like you that take our Q, that incidentally WE obsessed over by tending a fire for anywhere from 7 to 18 hours (pellet an stoker, guru fans to a lesser degree), that obsessed about its preparation, and obsessed about its level of doneness to give a guy like you, who invariably I would let sleep, watch TV and play video games until the moment he was needed because "appearance scores are so slanted) just so he was well rested as I hand off my BBQ and collapse from drunkenness or exhaustion.

Actually, I am so hot tempered the whole process of Parsley Balance or whether there is a piece handing out of the box, is so far detached from anything to do with BBQ, that I'd be the one that would THROW my box at the judges out of frustration. LOL, Maybe even with some bullets...no I wouldn't shoot anyone, just open a box of 45 shells and throw them hard into the judges booth if i saw someone that just got their KCBS judge cert a few hours ago.

I posted this in another post earlier but here's a picture that has no box or garnish just randomly placed Q that is STILL appealing to the eyes.

Not to mention I think it's INSANE to think that I could do my job, and you could do your job, walk it in to turn in and the turn in guy (who see's you) could shake the box (accidentally or otherwise) and **** up everything you worked on for a day and half.

The Pickled Pig
10-23-2008, 11:23 AM
I think you should do everything you can to make your entry the best it can be. Why go to all of the trouble and expense of competing but then take shortcuts on your box? How hard is it to tuck the greens in and wipe down the box? We've been bumped from places by margins as low as .004 so every detail counts. One thing I know for certain is that good looking, tight garnish and a well balanced layout in a clean box will not ever hurt your scores.

And Funk, your meat looks okay but it could look a lot more appealing regardless of the environment you're serving it in. It might work in a restaurant or other high volume operation, but it doesn't work for a low volume important cook like a contest. If a cook doesn't pay attention to detail when serving his dish, I'm going to assume the same lack of discipline was applied when prepping and cooking it.

BBQSMYBFF
10-23-2008, 11:43 AM
I think you should do everything you can to make your entry the best it can be. Why go to all of the trouble and expense of competing but then take shortcuts on your box? How hard is it to tuck the greens in and wipe down the box? We've been bumped from places by margins as low as .004 so every detail counts. One thing I know for certain is that good looking, tight garnish and a well balanced layout in a clean box will not ever hurt your scores.

And Funk, your meat looks okay but it could look a lot more appealing regardless of the environment you're serving it in. It might work in a restaurant or other high volume operation, but it doesn't work for a low volume important cook like a contest. If a cook doesn't pay attention to detail when serving his dish, I'm going to assume the same lack of discipline was applied when prepping and cooking it.



so other than the stem on the upper left corner... which i fixed by the way.. what do you think?!? i think i do a pretty darn good job..

Jorge
10-23-2008, 11:48 AM
Depending on what you were putting in the box, it might be sitting a little high. I'd hate to see the glaze on something you've worked so hard on get messed up when the lid is closed.

BBQSMYBFF
10-23-2008, 11:59 AM
Depending on what you were putting in the box, it might be sitting a little high. I'd hate to see the glaze on something you've worked so hard on get messed up when the lid is closed.


it seems like it is sitting up really high but indeed the middle is a little lower and it get s alot lower..

thanks for that jorge.. i take pride in being the farking parsley puller!! lol

The Pickled Pig
10-23-2008, 11:59 AM
It looks fine to me. The key question is does it support your entry without distracting from it. Is the bed firm enough to hold the meat up so it pops for the judges or does the weight of the meat compress the greens? I like to pack the parsley in tight enough that glazed chicken doesn't look like a chia pet when pulled from the box.

BBQSMYBFF
10-23-2008, 12:12 PM
It looks fine to me. The key question is does it support your entry without distracting from it. Is the bed firm enough to hold the meat up so it pops for the judges or does the weight of the meat compress the greens? I like to pack the parsley in tight enough that glazed chicken doesn't look like a chia pet when pulled from the box.


i wil tell you tht everything is firmly supported and i dont really have anything shrink down.. normall y requires a little bit of a base!!

barbefunkoramaque
10-23-2008, 12:13 PM
I think you should do everything you can to make your entry the best it can be.

As I said.. these days you have to... of course using entities that have nothing to do with the product. I agree that you can judge based on bark, or symetry, or glisten but not garnish. Its my opinion. As opinions are like *******s... and I am an ******* and thats my opinion. LOL

Why go to all of the trouble and expense of competing but then take shortcuts on your box?

I said that too... remember, I come from a time you turned in your samples in butcher paper or the like.

How hard is it to tuck the greens in and wipe down the box? We've been bumped from places by margins as low as .004 so every detail counts.

This sentence contradicts itself. apparently, with the obsessions that we have in garnish, glaze and symmetry, it is VERY HARD. Note I was saying that the poster is a guy we need on the team these days. And due to the over-importance of garnish and the like, I would want my garnish and final box prep guy to be shielded and well rested. LOL

One thing I know for certain is that good looking, tight garnish and a well balanced layout in a clean box will not ever hurt your scores.

This is true with women too. But in regards to BBQ I never said it would... its the reality today...

And Funk, your meat looks okay but it could look a lot more appealing regardless of the environment you're serving it in.

Not my meat, though I have posted my meat here before, I drew a sample from the Texan Meccas. But like I also said, there was a time, when that's how you turned in your samples. and you had to know your BBQ to judge appearance in those days. Because you were juding the meat... not the parsley.

It might work in a restaurant or other high volume operation, but it doesn't work for a low volume important cook like a contest.

Yes, I think I said that too. I full well know that if I turned in Big Bob Gibson's or Myron Mixon's BBQ in a wad of butcher paper, some guy with substaintailly less skills and a pellet cooker (where fire skills not needed) would place higher and the better BBQ would lose. All due to something that has NOTHING to do with BBQ.

If a cook doesn't pay attention to detail when serving his dish, I'm going to assume the same lack of discipline was applied when prepping and cooking it.

That logic, which I have already addressed, (which the poster said in a different way) is the prevailing unfairness we have now. So what your saying is... you let appearance ALSO affect your scores in Tenderness, texure and taste.

Now if you would like to have a nice friendly person to person competition with real wood, smoke, salt, pepper and meat... let's get together. I'll supply the beer and the laughs as you eat your words telling me that I lack in discipline cuz I hate those final presentation details.

we will leave our pellets, 110 volts, gas, injections, fancy rubs and glazes, charcoal, and lump in the front yard my friend.

You are my brother in smoke though and I love ya.
see inside

paydabill
10-23-2008, 12:50 PM
I think it is alright - I am pretty picky about our boxes. I make sure they are clean and that nothing hangs out.

Jacked UP BBQ
10-23-2008, 12:58 PM
Please somebody show me the perfect box.

BBQSMYBFF
10-23-2008, 01:02 PM
I think it is alright - I am pretty picky about our boxes. I make sure they are clean and that nothing hangs out.


if that is alright i need to see yours.. not one thing hangs out of my box and everything is inside.. my boxes are super clean and get a farkin bath before they even get food or turned in!!

i use q-tips to clean them and keep everything inside!!

Jacked UP BBQ
10-23-2008, 01:04 PM
i use q-tips to clean them and keep everything inside!![/quote]

liar, we don't have q-tips

Mutha Chicken BBQ
10-23-2008, 01:07 PM
Please somebody show me the perfect box.

I would but it is a family friendy forum. :-D Sorry I couldn't resist.

Here are our box's from Dover, They are terrible looking back at it now. But that's what Yengling at 9am get's ya.


http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23171.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23181.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23192.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23201.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23211.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23222.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23231.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23251.jpg

BBQSMYBFF
10-23-2008, 01:15 PM
I would but it is a family friendy forum. :-D Sorry I couldn't resist.

Here are our box's from Dover, They are terrible looking back at it now. But that's what Yengling at 9am get's ya.


http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23171.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23181.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23192.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23201.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23211.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23222.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23231.jpg
http://i179.photobucket.com/albums/w310/muthachickenbbq/IMG_23251.jpg


if you dont mind me asking what places did you get in dover!?

Mutha Chicken BBQ
10-23-2008, 01:19 PM
14th chicken
44th Ribs
21rst Pork
15th Brisket

17th overall out of 78


I was really happy with my chicken and Pork, I thought I would at least get a call. But looking back at the Photo's I can see where I need to improve. And the splotchyness on the Ribs.........Well that's exactly where the lid touches them! :mad:

Sledneck
10-23-2008, 01:21 PM
Why do you turn in so many ribs?

Mutha Chicken BBQ
10-23-2008, 01:24 PM
I was really happy with the way they came out. And I had a brief moment of insanity. I figured the more mass in the box at a cold comp. The warmer they would stay.

Did I mention the Yengling at 9am part?

BBQSMYBFF
10-23-2008, 01:31 PM
i was really happy with the way they came out. And i had a brief moment of insanity. I figured the more mass in the box at a cold comp. The warmer they would stay.

Did i mention the yengling at 9am part?


i drank all night.. All morning and all day again. Lol

and man was i shot out.. Lol hahaha

we bombed at dover.. Trying to post pics but wont let me..

Sledneck
10-23-2008, 01:34 PM
i drank all night.. All morning and all day again. Lol

and man was i shot out.. Lol hahaha

we bombed at dover.. Trying to post pics but wont let me..
ahhh just blame it on the judges, pellet cookers, store bought rubs and sweet baby rays

The Pickled Pig
10-23-2008, 01:41 PM
Please somebody show me the perfect box.

I don't know if there is such a thing as a perfect box but a lot of these guys get straight 9s on some of their entries. This site has hundreds of great examples and I know we've had a thread or two on high scoring entry boxes before. Use the search function and look for "entry boxes", "putting greens", "high appearance scores", etc.

Very recently, Solidkick posted an awesome brisket box in http://www.bbq-brethren.com/forum/showpost.php?p=762031&postcount=38.

There were a lot of great layouts shared in the Am Royal thread: http://www.bbq-brethren.com/forum/showthread.php?t=50321 .

And we covered naked putting greens in http://www.bbq-brethren.com/forum/showthread.php?t=42500 .

Q Haven
10-23-2008, 01:52 PM
What were your appearance scores on those boxes?

BBQSMYBFF
10-23-2008, 01:54 PM
ahhh just blame it on the judges, pellet cookers, store bought rubs and sweet baby rays


NOT LIKE THAT.. do not blame anything..everyone just jumps on your arse for saying something..

Mutha Chicken BBQ
10-23-2008, 02:31 PM
What were your appearance scores on those boxes?

798988= 8.16 for the day
768888= 7.5
777887=7.3
879988=8.16

All in All fair for the day, I tought we got dinged pretty hard in taste though. I was very happy with what we turned in. I know I can improve the apearance. But man the taste was there.

Did I mention the beer at 9am????

Smokin' Gnome BBQ
10-23-2008, 02:37 PM
798988= 8.16 for the day
768888= 7.5
777887=7.3
879988=8.16

All in All fair for the day, I tought we got dinged pretty hard in taste though. I was very happy with what we turned in. I know I can improve the apearance. But man the taste was there.

Did I mention the beer at 9am????

I like the presentation (but what do I know??)

hey Mutha, what time did you start drinking?:lol:

Bbq Bubba
10-23-2008, 02:54 PM
this is what i do for the garnish.. maybe i am crazy. but think it looks nice. lol

so other than the stem on the upper left corner... which i fixed by the way.. what do you think?!? i think i do a pretty darn good job..

if that is alright i need to see yours.. not one thing hangs out of my box and everything is inside.. my boxes are super clean and get a farkin bath before they even get food or turned in!!

i use q-tips to clean them and keep everything inside!!

You sure are proud of your box.

Now let's see some with some actual meat in them, after all, i do think this is still a meat contest.

HBMTN
10-23-2008, 03:02 PM
Murtha, that is good look'n chicken. Very nice box!

Bentley
10-23-2008, 03:12 PM
.Attached Images
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=20262&stc=1&d=1224776239


Thats good looking chicken!

barbefunkoramaque
10-23-2008, 03:28 PM
Thats good looking chicken!
LOL

U and I BOTH know thats Pork Tenderloin

THIS is Chicken