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AZScott
10-22-2010, 01:31 PM
Well, my 2nd competition went pretty well. I scored better on 3 out of 4 meats and I feel like I'm still dialing it in. I'm sure that will continue for quite a while. I also received one score that shocked me. 6-3-4 on chicken for a total of 16! Ah well, I won the lowest score from any judge.

Let me know your thoughts if you would please. I'll post up scores shortly.

Chicken - I tried something new and lost my skin in the process. I'm thinking I need more sauce on here though. I also had one thigh that wasn't oriented like the others.
http://i612.photobucket.com/albums/tt203/AZScott/QC%20Cookoff/Picture013.jpg

Ribs - My ribs were the best ones I think I've cooked. I think I overthought them though and introduced a couple of overpowering flavors. I'm also thinking I may need a little more sauce.
http://i612.photobucket.com/albums/tt203/AZScott/QC%20Cookoff/Picture015.jpg

Pork - I turned in sliced, cubed mm, and pulled. I think my sauce was plenty. If anything I think I could have filled the box more. I think the chunk at the bottom should have been moved.
http://i612.photobucket.com/albums/tt203/AZScott/QC%20Cookoff/Picture019.jpg

Brisket - Brisket was good I thought but I only dipped them in a jus without bbq sauce. I like it that way but I'm thinking I needed some bbq sauce on my slices. I also think my points were on the smoker a tad too long after I sauced them. That sauce smudge behind the points was removed before the box was closed. Q-tips are awesome.
http://i612.photobucket.com/albums/tt203/AZScott/QC%20Cookoff/Picture020.jpg

Jacked UP BBQ
10-22-2010, 02:16 PM
WOW those are some fine looking boxes, stay consistent with appearance. Dont know what they tasted like, but they look awesome. 9's across the board

Harbormaster
10-22-2010, 02:28 PM
I don't know how you got a 6 on that chicken.

That chicken is a solid 8.
Ribs are an 8, maybe a 9 in person.
Pork is an 8, that one piece in front detracts from the presentation.
Brisket is a 9 IMO. Love the look of it.

Someone here taught me that if you sauce the backside of the brisket, you get the flavor w/o the appearance of sauce.

carlyle
10-22-2010, 03:04 PM
These boxes look just fine to me too.
6 for appearance for the chicken is out of line too low.
Maybe some one had sand in their eyes out there in AZ.
You are on the right track, don't get discouraged.

Diva Q
10-22-2010, 03:12 PM
wow.
Chicken-8
Ribs-9
Pork-8
Brisket-9

boogiesnap
10-22-2010, 03:30 PM
very well put together boxes, IMO.
the chicken may have benefitted from being dunked in sauce.
the pork looks nicely cooked.
ribs look great.
brisket flat looks like it MIGHT be a little tight, but can't really tell.
burnt ends look VERY appetizing.
nice work.

chambersuac
10-22-2010, 03:42 PM
I'm no judge, but it all looks good to me. Congrats on your improving scores, too.

Bentley
10-22-2010, 04:01 PM
8
8
9
8

Very Nice Set!

AZScott
10-22-2010, 04:10 PM
Thanks for the input everyone it's appreciated. Well, here's the appearance scores followed by the total score:

Chicken
6-8-8-8-8-7
142.2856

Ribs
9-7-7-7-7-7
154.8572

Pork
8-8-8-6-8-8
151.9998

Brisket
8-8-8-8-8-8
150.8572

Scottie
10-22-2010, 04:15 PM
Worry about taste and tenderness scores, before you worry about appearance. That is my suggestion for new teams.... Especially after seeing your appearance scores.

Scottie

Peteg
10-22-2010, 04:17 PM
Ribs, pork and brisket all look awesome. I'd be happy to turn any of that in. Chicken still looks good, just not quite as good as the rest. Really nice job!

AZScott
10-22-2010, 04:41 PM
Worry about taste and tenderness scores, before you worry about appearance. That is my suggestion for new teams.... Especially after seeing your appearance scores.

Scottie


I'm right there with you and that was my main focus this last competition. It just didn't work out that way. That's the beauty of this, it's one big puzzle and all you can do is take what you know about food and cooking and apply it hoping that it makes a table of 6 happy. Thanks for the input.

Mister Bob
10-22-2010, 04:43 PM
My opinion, for what it's worth:
Chicken 7
Ribs 8
Pork 8
Brisket 9
Overall, a very nice job!

Smokedelic
10-22-2010, 05:42 PM
Worry about taste and tenderness scores, before you worry about appearance. That is my suggestion for new teams.... Especially after seeing your appearance scores.

Scottie

I agree, with the appearance scores and overall scores you listed, it looks like you got hammered in taste and tenderness.

Ryan Chester
10-22-2010, 05:51 PM
I couldn't agree more with Scottie. Forget about your apperance because you got it pretty much dialed. Tighten up your taste and tenderness (if you haven't already) and you are right there with the best of them.

NRA4Life
10-22-2010, 06:35 PM
Nice boxes right there. That low chicken score was way out of line. Did they even give you a comment card?

JiveTurkey
10-22-2010, 06:45 PM
The chicken might have been low due to not having skin. If a judge doesn't see skin they think you screwed up and had to go skinless. And it sounds like they would have been right in that assumption. Looks good. A 3 is pretty low though, snobby judge maybe who took the skin thing a little too serious. Those ribs are dy-no-mite!

AZScott
10-22-2010, 07:22 PM
Nice boxes right there. That low chicken score was way out of line. Did they even give you a comment card?

They did but none of the scores shown on the card were any that I received so I am ignoring it. The scores on the card was 4 - 7 - 5 and the comment was "uneven pieces" and "average but tough".

LGHT
10-22-2010, 08:06 PM
What comp was that from? The boxes look solid. Chicken could use a bit more sauce or at least a nice even coat of sauce. Do you brush or dip? I think dipping gives a solid even coat, but if you have a good brush you can get the same result.

sharks_guy
10-22-2010, 09:52 PM
FWIW, I am in KC, so I can only give you opinions based on my locale.

1. Scottie is right. Taste and tenderness were down so work on that.

2. I understand that as a judge, they "eat with their eyes first" and therefore may not give the biggest taste and texture scores that they would if they like the appearance, so, since you asked, I will nitpick a bit.... (Believe me, I am nitpicking)

Chicken:
Butt them up together. Flats together, bones out. put more parsely in the box so that there is a nice green frame all around. Judges should not be judging skin, though it is probably a natural tendency. Work on what you can work on and do not worry about the rest.

Ribs
I think they are beautiful, but a bit dry looking. I would use a bit more sauce and make sure to spray with apple juice just before closing the box.

Pork
Same as ribs. In KC, I would sauce and shine them more. As far as the chunks, if you are gonna chunk then chunk, if you are gonna pull then pull. Personally I do not like the look of small niblets.

Brisket:
Hmmm. I am no expert, but the flat looks dry and not exciting. Find a way to spray, dip or something to give it a bit more moisture. Burnt ends: I believe I need to sample them in person, so please send me some.

:-)

Overall, keep it up. Nice job. That score on chicken was ridiculous, do not let it get you down. These boxes look a hell of a lot better than some I have seen while judging.

Bentley
10-22-2010, 10:48 PM
Chicken
6-8-8-8-8-7
142.2856

Ribs
9-7-7-7-7-7
154.8572

Pork
8-8-8-6-8-8
151.9998

Brisket
8-8-8-8-8-8
150.8572


These 3 judges need to be tracked immedialty...

AZScott
10-22-2010, 11:30 PM
These 3 judges need to be tracked immedialty...

I don't think they should be tracked but one of these raises some flags.

643
868
887
887
877
766

Bentley
10-23-2010, 01:31 AM
Yeah me either, I will take my tongue out of my cheek...

Bigmista
10-23-2010, 06:57 AM
Only things that stood out to me:

Chicken: Could be the pic but looks like it needs some color. If I took a raw thigh and dipped it in the sauce it wouldn't look much different. Maybe some grill marks or something.

Ribs look great. Maybe a thicker bed of greens?

Pork: Possibly have some separation between the different cuts? Not a lot but enough to distinguish the pulled from the chunked from the sliced.

Brisket: Perhaps line the burnt ends up and fan the slices a little more.

I like all of these boxes. The stuff I mentioned is very minor.