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View Full Version : Judge these boxes please..


BBQSMYBFF
10-23-2008, 01:35 PM
Please judge these turn in boxes. Be nice. Lol thanks

Sledneck
10-23-2008, 01:36 PM
4,5,4,3

Jacked UP BBQ
10-23-2008, 01:37 PM
Looks like crap
4444

Sledneck
10-23-2008, 01:38 PM
garnish is better than the meat

big brother smoke
10-23-2008, 01:39 PM
I think you need a pellet cooker, lol:tongue:

Jacked UP BBQ
10-23-2008, 01:41 PM
garnish is better than the meat

I completely agree, these boxes SUCK!

Q Haven
10-23-2008, 01:41 PM
Chicken: 6, sauce unevenly applied, thighs all different sizes, I know you are not supposed to judge the garnish but the way the parsley is placed makes the box look messy to me.

Ribs: 7, I would probably give it an 8 if there wasn't so much sauce

Pork: 6-7

Brisket: 5, the way the fat is on top of the slices looks very unappetizing to me.

BBQSMYBFF
10-23-2008, 01:47 PM
Chicken: 6, sauce unevenly applied, thighs all different sizes, I know you are not supposed to judge the garnish but the way the parsley is placed makes the box look messy to me.

you aint lying!!!

Ribs: 7, I would probably give it an 8 if there wasn't so much sauce

long story behind that. lol

Pork: 6-7
whats wrong!?? be honest.

Brisket: 5, the way the fat is on top of the slices looks very unappetizing
to me.

we didnt have to eat it. haha

any suggestions?!?

Sledneck
10-23-2008, 01:48 PM
I am just kidding they look great 9,9,9,9. You should definitely try to duplicate it for Sayville this weekend

Sledneck
10-23-2008, 01:48 PM
any suggestions?!?
retirement :biggrin:

StayDown
10-23-2008, 01:49 PM
First off, they asked for us to be nice and some responses are rather shocking. BBQ is about brotherhood, sharing and great food food...not what I have seen here in this thread.

Having said that:


5,4,3,4

The chicken looks to be many different sizes. Work on your trimming skills. Plus, you have them kind of thrown in the box. Also, work on getting a more even coat of sauce on them.

Ribs were tough to score because of all the sauce. I would guess that you were trying to cover up dry ribs by doing that. Less sauce would make them look much better.


Not sure what it is about the pork that I dilike but it does not look like something I would want to eat....no offense of course. Maybe it is that it looks a bit mushy.

Brisket needed the fat trimmed a lot better. Some of the pieces look pretty ragged on the ends.

Q Haven
10-23-2008, 01:55 PM
Pork: 6-7
whats wrong!?? be honest.

Well, based on the scores everyone else is giving you, I would take the 6-7 and run haha....

The box just looks kind of messy to me....

Sledneck
10-23-2008, 01:55 PM
First off, they asked for us to be nice and some responses are rather shocking. BBQ is about brotherhood, sharing and great food food...not what I have seen here in this thread.

Having said that:


5,4,3,4

The chicken looks to be many different sizes. Work on your trimming skills. Plus, you have them kind of thrown in the box. Also, work on getting a more even coat of sauce on them.

Ribs were tough to score because of all the sauce. I would guess that you were trying to cover up dry ribs by doing that. Less sauce would make them look much better.


Not sure what it is about the pork that I dilike but it does not look like something I would want to eat....no offense of course. Maybe it is that it looks a bit mushy.

Brisket needed the fat trimmed a lot better. Some of the pieces look pretty ragged on the ends.He knows we are just breaking his chops . Jeeez Tough crowd

The Anchorman
10-23-2008, 01:57 PM
By those pics, I think you should rename yourself, Sir Sauce A Lot:twisted:

BBQSMYBFF
10-23-2008, 01:58 PM
our appreance scores are...

chicken - 6 6 7 8 6 5
ribs - 7 7 8 9 6 5
pork - 7 7 8 6 6 7
brisket - 5 6 6 5 7 6


alot of 6 and 5s.. lol

and if sledneck dont shut up i am going to have matt make him a triple shot and watch him bounce off of walls. lol hahah :lol::lol:

Sledneck
10-23-2008, 02:01 PM
maybe retirement isn't such a bad idea

BBQSMYBFF
10-23-2008, 02:01 PM
First off, they asked for us to be nice and some responses are rather shocking. BBQ is about brotherhood, sharing and great food food...not what I have seen here in this thread.

Having said that:


5,4,3,4

The chicken looks to be many different sizes. Work on your trimming skills. Plus, you have them kind of thrown in the box. Also, work on getting a more even coat of sauce on them.

Ribs were tough to score because of all the sauce. I would guess that you were trying to cover up dry ribs by doing that. Less sauce would make them look much better.


Not sure what it is about the pork that I dilike but it does not look like something I would want to eat....no offense of course. Maybe it is that it looks a bit mushy.

Brisket needed the fat trimmed a lot better. Some of the pieces look pretty ragged on the ends.


thanks.. the chicken was trimmed perfect just could not find 6 consistant peices that look alike.. which stunk..

the ribs where moist.. the problem was someone (and i wont mention names) decided to measure in cheyenne pepper instead of paprika so lets say honey was in order or else someone would have a bleeding butt hole. lol

the pork was also pretty good to tast and such but it just wasnt good. we were not happy with it and just didnt do good but thanks..

and the brisket we got had such a small flat it didnt allow us to do much more but we tried. lol trimming the fat is something we normally do very well. this for some reason would not work to well over the weekend and we couldnt really get to much bark going..

was a tough weekend and thanks for the input...

Lakeside Smoker
10-23-2008, 02:01 PM
3

Not sure what it is about the pork that I dilike but it does not look like something I would want to eat....no offense of course. Maybe it is that it looks a bit mushy.



:eek::eek::eek: 3 !!!!!!!! wow, that's hardcore!

BBQSMYBFF
10-23-2008, 02:03 PM
i would also like to say for anyone who has to come in here with a wise crack remark keep it to yourself..

i dont talk smack about others so dont come in here with your wise comments because i dont need them and i dont want them..

i am not rude to anyone.. so if you got nuttin good to say keep walking..

no time and no patience for boneheads..

thanks

Jacked UP BBQ
10-23-2008, 02:04 PM
He LIKES a lot of sauce and he cannot lie, his sauce bottle cant deny, when it gets tilted over his meat it pours all over the place and gets wet! Kind of going like a mushy mess!

Sledneck
10-23-2008, 02:06 PM
i would also like to say for anyone who has to come in here with a wise crack remark keep it to yourself..

i dont talk smack about others so dont come in here with your wise comments because i dont need them and i dont want them..

i am not rude to anyone.. so if you got nuttin good to say keep walking..

no time and no patience for boneheads..

thanksSomebody is bitchy

The Pickled Pig
10-23-2008, 02:07 PM
chicken - 6 - thigh on bottom looks like it's missing the skin, box looks messy - distracts from meat, try placing chix in 3 x 2 configuration
ribs - 8/9 - Our ribs seems to always score better when centered in box (back to front) in a single row rather than placed diagonally. I also prefer a little lighter color on the ribs.
pork - 7 - pulled pieces are too big and stringy, sauce looks a little thick, like ribs, we usually score better when we don't use a diagonal layout, the first 3 slices don't look like they were layed in the box in the same orientation as the back 3 slices (I would lay the flat end on the bottom and the round/point side facing up).
brisket - 6 - fat side goes down, trim excess fat off back slices, injection stains look bad

BBQ Grail
10-23-2008, 02:08 PM
Somebody is bitchy

Keep walking Sled (or should I say bonehead?)...

BBQSMYBFF
10-23-2008, 02:09 PM
chicken - 6 - thigh on bottom looks like it's missing the skin, box looks messy - distracts from meat, try placing chix in 3 x 2 configuration
ribs - 8/9 - our ribs seems to always score better when centered in box (back to front) in a single row rather than placed diagonally. I also prefer a little lighter color on the ribs.
Pork - 7 - pulled pieces are too big and stringy, sauce looks a little thick, like ribs, we usually score better when we don't use a diagonal layout, the first 3 slices don't look like they were layed in the box in the same orientation as the back 3 slices (i would lay the flat end on the bottom and the round/point side facing up).
Brisket - 6 - fat side goes down, trim excess fat off back slices, injection stains look bad


thanks for the constructive critisism...



An sled.. Not bitchy with you buddy.. Just some others who will chime in i am sure. Lol

Sledneck
10-23-2008, 02:12 PM
Keep walking Sled (or should I say bonehead?)...
Naaaah

HBMTN
10-23-2008, 02:22 PM
Those are some mighty good scores. IMO I would lighten up on the sauce.

BBQSMYBFF
10-23-2008, 02:26 PM
Those are some mighty good scores. IMO I would lighten up on the sauce.


thanks man.. really appreciate it..

Jacked UP BBQ
10-23-2008, 02:36 PM
maybe retirement isn't such a bad idea


I will after this weekend!:icon_smil

Sledneck
10-23-2008, 02:47 PM
what is the yellow stuff on the pork? That box would look good if not for that.

Sledneck
10-23-2008, 02:48 PM
I will after this weekend!:icon_smilme too

Arlin_MacRae
10-23-2008, 02:55 PM
You know, a moderator could have a field day with this thread carving out the crap.
Hmm? ;)

KC_Bobby
10-23-2008, 02:56 PM
Chicken - 6 - various sizes, shapes and colors. If I judged greens, it would be less - lots of parsley stems Appealness factor - average

Ribs - 7 - my first thought was "how thick is that molasses?" but they do look meaty, err thick Appealness factor - sure I'll take one

Pork - 6 - average at best, slices go in different directions and again, why so much sauce? Appealness factor - I hope the sauce is good, cause the meat appears to be slightly overcooked

Brisket - 5 - sorry the fat and spots do not make it appealing at all - in fact, it grosses me out. 5 is generous - as a judge, I don't see a need to give lower than a 5 unless I have to. Appealness factor - I pray I'm not the last judge to get the box

Professor Salt
10-23-2008, 02:58 PM
Agree with everyone on the oversaucing.

Those thighs are puny. Can you find a better source for bigger, more evenly sized chicken? Trimming the meat will help your thighs look more refined, and naturally, you need to start with big thighs before you start cutting them smaller.

Brisket - flip your slices so the fat side is down on top of the lettuce. What's the granular looking goop all over the brisket? Might taste great, but it doesn't look so good in the photo.

BBQSMYBFF
10-23-2008, 02:58 PM
You know, a moderator could have a field day with this thread carving out the crap.
Hmm? ;)


see... sledneck ruins everything. lol :lol::lol:

time to tone it down a little so the carving does not have to take place..

arlin i dont thinkw e have a problem. lol

Bbq Bubba
10-23-2008, 03:01 PM
Well, after reading your lettuce thread, i think you should spend more time on your meat. :icon_sleepy

BBQSMYBFF
10-23-2008, 03:01 PM
Agree with everyone on the oversaucing.

Those thighs are puny. Can you find a better source for bigger, more evenly sized chicken? Trimming the meat will help your thighs look more refined, and naturally, you need to start with big thighs before you start cutting them smaller.

Brisket - flip your slices so the fat side is down on top of the lettuce. What's the granular looking goop all over the brisket? Might taste great, but it doesn't look so good in the photo.


that is the so called bark.lol

lets just say when we fell asleep i woke up hours later with a colder than usual smoker.. got it back up to temp and it was very very hard to get the pork to temp.. finally got it but didnt get the bark going..

really stunk.. we normally do so much better.. but this was a really bad showing for us.. kinda depressing.. but i got wasted and woke up colder than an icicle.. so it was all good.. not to mention penny slots. :lol::lol:

Bentley
10-23-2008, 03:02 PM
7
7
6
5