SeriousQue
Well-known member
Thanks in advance for checking out our turn in's from this last weekend. We are a new team starting out and need some feedback on our boxes.
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Please give us your opion - Pacific,MO 8-13-11
- Thread starter SeriousQue
- Start date
boogiesnap
Babbling Farker
very clean. very tight. food looks good.
SeriousQue
Well-known member
We have completely avoided using "purchased" rubs, brines, marinaides, injections, sauces, glazes, and finishes up until this point. We have done well with our chicken 2 out of 3 calls in previous competitions and been in the middle of the pack with brisket, ribs and pork. Do we have to switch our game plan and start using bovine bold, butchers, kosmos, smokn guns and blues hog to move up? Or work on technique?
Fatback Joe
Babbling Farker
How have your taste scores been?
mobow
is one Smokin' Farker
work on technique
SeriousQue
Well-known member
all over the board 6,7,8,9
boogiesnap
Babbling Farker
hard to say. the pics look like the food is cooked quite well.
SeriousQue
Well-known member
Brisket has been our challenge. Foil only or plastic wrap and foil, to rest? Liquid, when finishing brisket do you add liquid to pool around the flat, like a braise almost or wrap tight in plastic wrap in its own natural juices? This maybe a reason for another thread.
Brewmaster
is Blowin Smoke!
You might do better if you turn in Chicken. Kidding.
Ribs look good.
Pork looks like you turned in some of the white meat and had to cut it. Not as appealing in my eyes, but the other thing i would surly change is get rid of the stringy pieces. The kind of random meat fibers stuck to the meat with sauce.
The brisket looks like you put your best looking pieces in the back. And maybe try trimming the brisket to the box size before you cook it.
All in all not a bad entry.
Cheers,
Nate
Ribs look good.
Pork looks like you turned in some of the white meat and had to cut it. Not as appealing in my eyes, but the other thing i would surly change is get rid of the stringy pieces. The kind of random meat fibers stuck to the meat with sauce.
The brisket looks like you put your best looking pieces in the back. And maybe try trimming the brisket to the box size before you cook it.
All in all not a bad entry.
Cheers,
Nate
Fatback Joe
Babbling Farker
If they stay all over the board, purchase a product and see if they level out.
jbrink01
is One Chatty Farker
What Brewmaster ^^^ said.
Butcher BBQ
is one Smokin' Farker
Its all about the flavor, box presentation will hurt you. Lets all be real the flavor is what is will carry it thru to the final award.
SeriousQue
Well-known member
Thanks for the insight guys. Congrats for the win over the weekend, Butcher. Jbrink, congrats, as well, for your calls.
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