Phubar's Tony Stone Comp Practice
Hey guys...I don't post often in this section of the Phorum but Brethren GTR suggested me to post my latest Q-Talk thread here for more advice.
Our team is more European culinairy based but we also compete in a KCBS sanctioned competition called "Tony Stone's Low 'n Slow".
We had our Phirst and only test session yesterday and the comp is in about 3 weeks.
Results were quite good Phlavourwise and tenderness but maybe we could use some tips and tricks for presentation.
I'm not quite happy with the shape of my thighs yet for example.
We're going to serve everything on a bed of parsley.
Thanks in advance!
Nice pics Phubar!
The chicken has an excellent color but I think you need to square the ends up on them so they don't have any parts poking out.
The brisket and ribs look delicious but the pork looks dry. Maybe give them a light layer of sauce.
Is it common for BBQ places around you that people don't use sauce on their pork? Whatever is common in your area do it that way just a little better.
Looks great Phube ! See you in 3 weeks ! :-P
Yes the chicken needs to be more even in shapes, like cutting the ends square, the brisket looks good, if you can square off the right side like the left, I like the rib and pork color. Ribs need a cleaner cut and add more pork to the box.
Very Nice!! Looks Great!
We don't have BBQ places.:wink:
There are Americans coming over as head judges...Jim Johnson and Wayne Lohman are the names I can remember.
So...it has to be as American as possible.
Thanks for the help you guys...I appreciate it!
I would trim the phat from the brisket slices for a better presentation. I also would place more meat in the boxes, except chicken..
Agree with Steph on the brisket. Color looks great Phu. Square that chicken up some as well.
On the brisket I don't so much mind the right side sloping down as much as the fat on the bottom of the first slice I would have trimmed off.
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