Countryhb
is Blowin Smoke!
Mmmmm...chicken Mole!Did you consider adding some meat to your sauce?
Mmmmm...chicken Mole!Did you consider adding some meat to your sauce?
Did you consider adding some meat to your sauce?
Great fun!
Unlike Scottie, whos NEVER had a bad box, I can't say that for the Bellys! :twisted:
First brisket box, IBCA contest in Darbonne, La last year. Had to cut off the side cause I used a colored toothpick and turned the meat blue:biggrin:, and it was just a trainwreck of a brisket anyway:redface: Should have been DQ'd.
I don't understand why you would be thooth picking brisket? Am I missing something??
Just curious, why does your avatar say Backwoods Smokers but there are none listed in your signature?
You should see where I live Mista. It ain't LA
alittle over doneSomeone suggested a thread where we post our worst turn-in box ever so I'll get it started. This was my very first turn-in at the American Royal in 2005. Seems I pretty much ignored all the stuff I learned here leading up to that contest. :roll: This is utterly HORRIBLE! I've progressed a small bit since then. :shock:
i dont think you could bite through thoseGreat thread! OK here we go, first comp...
Ohhh yeahhh :shock:
looks a little dryI can so dominate this thread. Here are pics from my first competition, where I obviously had no clue. I think everything tasted as bad as it looked.
Looking at what we do now, which still needs work, makes me wonder how drunk I really was that day.
those did need workOnly one?
OK Joes 2007, our first comp - Looks like we tried our hardest to hide it.
2007 Ankeny Ducks Unlimited - 4 slices ... slices of something
2007 American Royal - 411th place!
i give it a 5 - being kindThis is a brisket practice box I did in January, 2005,,(after my first 2 contests in the fall of 2004),,,,,,
I remember at the time I thought I had done quite well,,,,,,:shock:
i am sure you have done betterAs I recall, this was so overcooked I was happy just to get 6 pieces in the box! And this was not that long ago.
I think it is hillarious what some of you think bad is...It is better than the stuff I turn in now!
those chix are deadFrom my first comp. The chix box below was my first 13th place chicken
sounds like you are saying its the cooker not the cook - lolI would of thought that brisket box was a pork box...
Thank goodness I use a FE-100. It turns out perfect food every single time... I've never had a bad box... :roll:
how did they taste?HMMMMM, maybe if I shine it up they won't notice how over cooked it is.....
i bet it taste good fat and allHere's NOT a first, but a definite no no:
It's farking untrimmed AND upside down!:shock:
how did it scoreHands down, the worst ever. Ashamed to post it mod:
Hell, it looks a little like pot roast.....but it's pork.:icon_blush:
is it brisket?These were my first boxes during a practice run at home under contest timing the week prior to my first contest a few years back. Pics were actually taken approx 15 minutes after each turn in time so we could see what it looked like after it sat a while.
Boy.. I've learned a lot since then !!
looks like it would have scored well on tasteI'm sure I have worse, but here goes. From North KC 2007.
could be neaterFinally, a thread where I can compete with the pictures. This is a hot azz mess of a brisket box, I think it was from Butler 2006. I am pretty sure I was trying to bury the brisket in the lettuce.
fish sticks my all time favoriteAnd of course lets not forget about fishsticks!
needs more meat in that boxFirst brisket turn in.
Ask and you shall receive !!!
Aside from the rack dropping fiasco :icon_pissed, this box was also very lousy in that it was the first time ans only time I cooked thighs in competition.
Even worse when you rely on the 13th place chicken king to do your trimming. We ended up torching the few remaining ones that would not get anyone sick on a Kettle to make up for lost time. Skin shriveled up quickly.
This is a really chitty box... but the good news was that four other boxes placed worse than this one (68th of 72) :biggrin:
looks like something i would like to eat - bet it taste goodnuff said .... yuk..
but it was our first contest and it took 5th. The parsley in the middle covered a huge hole in the brisket.
why the foil in the box?I love this, cause I can make some ugly boxes:icon_blush:
First brisket box, IBCA contest in Darbonne, La last year. Had to cut off the side cause I used a colored toothpick and turned the meat blue:biggrin:, and it was just a trainwreck of a brisket anyway:redface: Should have been DQ'd.
and here's an ugly pork box from Memphis this year. Looked good to me at the time
ribs look dryHere is a pic of my rib box at my first comp last year (IBCA)
what did you put on your brisket that turned it red like that?Thankfully, we didn't take pics of our entries for the first 4 years else these wouldn't qualify as our worst. :shock:
what part of the chicken was that and how did you get the pork red like thatThankfully, we didn't take pics of our entries for the first 4 years else these wouldn't qualify as our worst. :shock:
did you cover that chicken in chocolateI only wish I could add several of the boxes I saw as a judge last weekend... some horrendous boxes in ribs and brisket especially!
For this one, we actually got all 9's in appearance, and Ribberfest in 2005... Those judges were blind!
There's more, but I must stop!
have i hit 50 posts yet
Hey!! I resemble that remark:redface:Just, so you know. You CAN post in another thread, jeezus, I thought Sled can be a post whore, but you have the last page of posts.
Sled, just kiddin, I love the fact that I can check a thread 4 times a day and see 4 new avatars. It keeps it fresh.
have i hit 50 posts yet
Kick, that top one reminds me of an overhead shot (layout) of a golf course. Lots of doglegs and looks like it's hell to get out of that USGA Open kind of rough. :-D