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View Full Version : October 1 & 2 Fine Swine at the Pit in Mulberry, Florida


chad
09-27-2004, 04:09 PM
Well, in spite of the best efforts of hurricanes Charley, Frances, Jeanne and a second pass by Ivan the competition at Mulberry, Florida, is ON.

I finally received the information packet today and have been sorting boxes and checking packing lists between bouts of tree limb removal, ripping out soaked carpet, running the wet-vac, and other assorted post-hurricane fun.

Tim Conchran and I will be at the cooks meeting Friday evening at 5:30 and ready to light our fires just a couple of hours later. Oh, we'll be using a highly tuned and modified Bandera cooker so it will be double the pleasure if we can place.

Now, we can just need to win some money so we can continue this madness!! :D

brdbbq
09-27-2004, 04:16 PM
You shouldn't have any problems getting wood. :twisted:

BrooklynQ
09-27-2004, 04:21 PM
Good Luck Dave and Tim. You guys will do great.

Solidkick
09-27-2004, 04:45 PM
Great news! Tear 'em a new one boys!

jminion
09-27-2004, 04:58 PM
Good Luck !!! Keep your charcoal dry!

tommykendall
09-27-2004, 10:35 PM
Best of luck Chad - love to be supporitng you folks.

kcquer
09-28-2004, 05:40 AM
Best of Luck Brothers!

jt
09-28-2004, 07:18 AM
Good Luck guys!

MikeG
09-28-2004, 07:30 AM
Good luck guys...Most important though
is to enjoy doing what you do.
"Smoke em"
MikeG

Bellybro
09-28-2004, 09:02 AM
Good luck!

Have a great time! You Floridians have earned it!

parrothead
09-28-2004, 10:14 AM
My thoughts will be with you. We are all hoping for the best.

racer_81
09-28-2004, 10:59 PM
You shouldn't have any problems getting wood. :twisted:

I'm letting this one slide.....

Bigdog
09-29-2004, 11:13 AM
You shouldn't have any problems getting wood. :twisted:

I'm letting this one slide.....

But I'm not...Viagra Mod. :twisted:

Or go "see Alice." :lol:

Jorge
09-29-2004, 12:50 PM
You guys have had your hands full for weeks, with the weather. Wishing you fair winds and good luck for the weekend, you've earned it.

chad
10-03-2004, 04:36 PM
Disclaimer: If you don't know about scoring don't bother to read the following - this was FBA NOT KCBS so we don't really need suggestions at this time - this is posted for general information and NOT as a gripe (well maybe a little!) - we were the newest team and just about the only team that wasn't a caterer, full or part-time equipment manufacturer, vendor, or restaurant operator.

Well, it was a weekend! :D Good weather, I scored a generator for the RV on Thursday so we had air conditioning in the trailer, great people at the cook off but from what staff we saying attendance was way down - probably as a result of the hurricanes and people being busy. Some had just gotten electricity restored to their homes on Friday. The staff was great -- the event was fully supported by the city, the American Legion, the Sheriff's office and Police departments, the Fire department, Kiwanis (they hosted the kid's cook off!) and so on. Great facility - nice lawn with water and electric for each site - and your own fire ant hill, too!! :D

And then there was the cook off. Tim and I had cooked some great food and didn't place in any categories!

We are not sure what the problem was since we got 8's to 10's on taste and tenderness but were getting slammed on appearance - and since there is no critique available we have NO idea what was wrong - especially since in one category we got a 10 in appearance from one judge and a 7.5 from another! The pulled pork really has me snookered - maybe I didn't "shred" the pork enough or something. Go figure.

Anyway, we didn't totally stink up the place - we were 10 out of 17 overall and got as high as 7th in the individual meats.

Scoring is similar to KCBS - scores go from 5 to 10 in .5 increments. And we were scored on appearance, tenderness, and taste.

Our overall score was 699.7358 and this put us 41.69 behind the Grand Chamions (741.4279) - now, interestingly enough, the Reserve Champions were at 715.2118 or a little over 26 points behind first and at that point the scores tighened up -- at 10th place we were only about 15.5 points behind the Reserve.

Anyway our scores were as follows:

(The columns are the different judges)

Chicken 9th
Appearance 9.0 8.5 8.0 8.5 9.0 10.0
Tenderness 8.0 8.5 8.0 9.0 9.0 10.0
Taste 8.5 8.5 8.5 8.5 9.0 9.5

Ribs 8th
Appearance 8.0 7.5 7.5 8.5 9.0 9.0
Tenderness 8.5 10 8.0 9.0 9.0 8.5
Taste 8.5 9.5 8.0 8.5 9.0 9.0

Pork 10th
Appearance 8.5 8.5 7.5 9.0 7.0 8.5
Tenderness 10 9.5 8.5 9.5 8.5 9.0
Taste 9.5 9.5 8.5 9.0 8.0 8.5

Brisket 7th
Appearance 10 7.5 8.5 9.0 9.5 9.5
Tenderness 9.0 8.0 8.0 8.5 8.5 8.5
Taste 9.0 8.5 8.0 9.0 8.5 9.5

Tim and I are looking at getting the judges training at the end of the month and see if we can get a handle on what we were doing or not doing.

Also, we are looking at doing the KCBS cook off in Plant City in November.

The_Kapn
10-03-2004, 08:40 PM
Ditto to everything David said.
Very professionally run event, in my opinion.
Gotta figure out some things, and we will.

For those of you who have not cooked with DF--buy a plane ticket and get it done! Sucker is good!
Now, if I can teach him fire control in a squirley cooker like the StudeDera, we got it made :lol:

When I get a little (or lot) depressed about our scores, I stand back and remember that the "new guys on the block" beat 10 teams that do this for a living! That fact does not pay the bills, but it sure keeps the spirits up.

Tired--drove home to Marianna today.

Thanks for all the support and knowlege guys. Without y'all, I would not be having this much fun.

TIM

Jorge
10-03-2004, 09:08 PM
congrats, and job well done! :D

Solidkick
10-03-2004, 09:11 PM
Did ya have fun? For a first competition you did well, you didn't finish last, but that wouldn't have mattered either if you was learning and having fun. We got very, very lucky and had championship teams giving us pointers on stuff we didn't know, like presentation.

You are trying to please 6 different individuals, who all have different taste preferences and ideas as to what they are looking for in presentation and tenderness. It's a crap shoot. It really is.

Question: The team that won the competition, were they local to the area where the contest was held? You said "we were the newest team and just about the only team that wasn't a caterer, full or part-time equipment manufacturer, vendor, or restaurant operator." Might have been a factor if some of the judges were use to someone's cooking.

Don't give up! It is all a crap shoot! I'll eat your cooking any old time!
I think you did great and am proud to know ya!

BrooklynQ
10-03-2004, 10:03 PM
For those of you who have not cooked with DF--buy a plane ticket and get it done! Sucker is good!


I'll second that!

kcquer
10-03-2004, 10:33 PM
Tim and David, well done Brothers. It looks like most of your lowest scores were in appearance. The good news is thats probably the easiest thing to fix. I know its frustrating to be pleased with your product and not have the judges be as pleased as you were, don't sweat it. Next time you could end up thinking you cooked worse and place higher, go figure.
The winning truely is in the experience, without competing or cooking at all I had the best time Friday just being around others that share our passion for Q, asking questions, telling stories etc. The info you guys shared here and in the other thread will help lots of us in the future. Thanks.

The_Kapn
10-03-2004, 11:29 PM
You are trying to please 6 different individuals, who all have different taste preferences and ideas as to what they are looking for in presentation and tenderness. It's a crap shoot. It really is.

Question: The team that won the competition, were they local to the area where the contest was held? You said "we were the newest team and just about the only team that wasn't a caterer, full or part-time equipment manufacturer, vendor, or restaurant operator." Might have been a factor if some of the judges were use to someone's cooking.

Roger on the "crap shoot".
I am doing "data analysis" for the next week or two to identify the exact pluses and "take aways" we received. First look says we don't know what they are looking for when the box is opened, but love the taste and texture. We can fix "looks"--easy!

I have pics of the turn-ins. Once DF gets a chance to see them, I will post for the Brothers comments. We have already figured out some fixes and will proceed!

Winning team was kinda local, but all of them were.
No excuses there.
There was one neighbor for which we got to see his presentations. He was "really proud" of his work.
To be a bit "catty", it sure looked like a sculpted one to me with a mix of sliced and pulled aranged in a "unique manner". Now, in fairness, he would have to had drawn the "correct" judges or judge to influence the scoring. I would not have paid for that Q in a restaurant. But, he pulled down $ for some reason.
I am sure that all "lessor scored" teams feel the same way!
I have 4 years time as a judge in gymnastics.
I do not know how the judges in Q'uing make it!!!!!
The bottom line is that DF and I will break the code and kill'em!

TIM

Neil
10-04-2004, 03:30 AM
Better to have Q'd and lost than not to have Q'd at all.

MikeG
10-04-2004, 06:58 AM
So proud of you!!!!!
Those other folks are talking about them new
guys...Think how they feel getting their fannys
kicked by first timers at the event. You certainly
made you presence know.
Great job
MikeG

The_Kapn
10-05-2004, 01:20 PM
Well, here they are.
DF and I have allready decided to change some things.
These are not final decisions, just initial thoughts while we were exhausted.
Chickie looses its skin.
Ribs go to St Louis cut.
Pork will probably be chunks with good bark around the outside with shredded in the middle.
Brisket may be cut smaller with some shredded on a side or corner (this is what the gabby neighbor did and won $).
Pondering some other things.
We are going to Judges class at the end of the month. That will help a lot!
Just gotta figure out what "pretty" is and I think we will be fine.
FBA requires a minimum of 8 servings, not 6. Boxes get really full and we need smaller servings.

Suggestions?

TIM

BrooklynQ
10-05-2004, 01:45 PM
Those boxes look incredible. **** I'm hungry!

willkat98
10-05-2004, 01:55 PM
Those boxes look incredible. **** I'm hungry!

Meat doesnt look half bad either :P

Good job David/Timbo

Bellybro
10-05-2004, 02:15 PM
What shade is your nail polish? Really goes well with the sauce!

Seriously though it looks awesome to me! I'll seconed what Solidkick said. I'd eat you cooking anytime!

Great job guys!

Bigdog
10-05-2004, 02:43 PM
That's some mighty fine lookin Q there fellas.

parrothead
10-05-2004, 05:37 PM
First thoughts. Brisket - uniform in size may have gotten you aa little higher on the appearance scale. Maybe that is why you got the one 7.5 score.

Ribs - definately go St. Louis style with those spares. I would give a little higher appearance score for St. Louis also.

Can't comment on taste or tenderness. As far as the chicken goes, did you crisp up the skin in a hotspot before glazing?

The_Kapn
10-05-2004, 05:59 PM
First thoughts. Brisket - uniform in size may have gotten you aa little higher on the appearance scale. Maybe that is why you got the one 7.5 score.

Ribs - definately go St. Louis style with those spares. I would give a little higher appearance score for St. Louis also.

Can't comment on taste or tenderness. As far as the chicken goes, did you crisp up the skin in a hotspot before glazing?
Greg--thanks for the good comments.
Brisket size has got to go down and St Louis style is there next time.
I saw a brisket turn-in that had pieces about 1" X 5", or less.
All nice and even rectangles, and he scored $.

Can't remember about the skin. I was "trashed" and busy elsewhere.
DF will jump in on that one.
Our feeling is that there is a small chance of raising your score for "primo" skin. But, there is a high probablility of trashing the score if it is not perfect.
So, pending further changes, skin is gone next time. Will stay open on the subject, for sure.
Thanks a million,
TIM

chad
10-05-2004, 06:54 PM
The skin was OK - it wouldn't crisp but I did put it over the heat for a bit to "dry" it out -- it's still smoked chicken skin which basically always sucks! Even "skinless" the thighs will be cooked "skin on" and then finished with reseasoning and sauce. Maybe we'll see some "trick" at the judges training and state championship.

The brisket is a puzzler - we're going with trimmed pieces next time but that borders on "sculpting and shaping" the meat - in my opinion. Again, I believe going thru the judge's class will clarify this a bit.

Of course our next outing in November is KCBS so all bets are off. We've got to play the lettuce/parsley game at Plant City.