Turn in Boxes

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buckinbbq

Knows what a fatty is.
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Hey guys I have just finished up the BBQ and Blues Festival in Barnesville GA. I have posted up the turn in boxes and was really working hard on my presentation. Take a look and see what you think and if you have any constructive advise please say so. So here you guys go my first Pron
 

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  • pulled pork.jpg
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  • rib turn in.jpg
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Man....that's a lot of meat in the box......I'd have a heck of a learning curve trying to put together presentations in an FBA event
 
Looks like some meat without bones in the rib box. Is that allowed in FBA? It's a DQ in KCBS.
 
What is FBA? Florida?
Looks like too much meat to me too.
Ribs always look better face up to me.
Are you allowed to sauce the meat?
 
It was FBA, Florida BBQ Assocaition. I did put a little sauce on the meat except the brisket. I was talking to a judge a while back and FBA wants the box full of meat, no plate showing, and no garnish.
I used BAby backs and they do not lay too good face up I will have to try that next time.
 
Never done FBA but i think you still have to pesent the meat, not give them a buffet.....
Try stacking your brisket across the box showing the slices. :biggrin:
 
I agree with Bubba. You still need to present your meat in an appealing way. Take a look at some of the KCBS turn in photos on here and try to do something similar without the garnish. Also look up Smokin Crackers website I think he has some FBA turn in photos on there. He has done very well down there.
 
Brisket looks dry and the cuts are way uneven, have you been looking at the other turn-in boxes at this site? Ughhhhh.

Ribs are gonna look dry too real soon because of the way you set them in the box. It also looks like you tried to include every bit of the rib rack in that box, even the trimmings. A lot of that stuff should be tossed and not placed in the box.

The pork looks mushy but that might just be the photo.

I would have to agree with eveyone else that stated too much meat in each box.

Sorry for being so critical, but I am just trying to help you.

Now for the big question, how did you do?
 
THe brisket in the top left looks like it was sliced with the grain. Seems like that would be chewy.
 
I was told not to leave any of the plate showing. I did try to find pictures of other turn in is where I got some of the ideas. I did put some pulled brisket in the plate. I am still learning on this competition stuff. All I know for sure is that is taste good at home. I do have to figure out what the judges want.
 
IBCA are no garnish. Try doing a search for turn in boxes for IBCA. Follow the standard, and just fill in the blanks to cover the bottom....ya want to show smoke ring, bark, etc, when box is open. Just make it neat and just so it covers the bottom. That is a ton of meat.
 
I agree with everything said above, with one major exception.
"Too much meat in the box".
FBA competition is a meat contest.
Put in as much as you wish above the minimums--with a couple of caveats.
1. It must be neat/attractive/appetizing/etc (if you want a good score).
2. The lid must close.

I am not encouraging a lot of meat and do not feel the volume affects the score.

Do what you feel is best for you while cooking in the FBA.

Good luck.

TIM
 
Bearbonez said:
IBCA are no garnish. Try doing a search for turn in boxes for IBCA. Follow the standard, and just fill in the blanks to cover the bottom....ya want to show smoke ring, bark, etc, when box is open. Just make it neat and just so it covers the bottom. That is a ton of meat.
Click to expand...

The only problem with following IBCA boxes is that they tell you exactly how to place the meat in the box example is that they tell how many and where to place the ribs in the box and even what direction they need to go in. The best thing is to just try to reproduce some of the KCBS boxes you see on here without the garnish.
 
buckinbbq said:
I was told not to leave any of the plate showing. I did try to find pictures of other turn in is where I got some of the ideas. I did put some pulled brisket in the plate. I am still learning on this competition stuff. All I know for sure is that is taste good at home. I do have to figure out what the judges want.
Click to expand...

I'm glad you came out and cooked with us buckinbbq, and I think it's always better to err on the side of too much meat rather than too little. This is all just my opinion as I've never judged, but here's my take on your boxes: Brisket - showcase your slices more while filling the box, but don't pack it. Yours looks packed, and some looks like it's with the grain, which is not good. Pork - not too bad, you've included some bark which is good. The middle pulled stuff looks a little flat and mushy like pork salad. See if you can give it more texture/more of a pulled look. Ribs - put in only ribs, and only your best and prettiest ribs. I usually put mine (spares) bone side down and arrange in rows. Give them a nice shiny glaze before turn in.

Like you said, you need to figure out what the judges want. Some guys don't grasp that concept and bang their heads for years. Good luck and keep working at it! :-D
 
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