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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 12-09-2009, 01:00 PM   #1
Lake Dogs
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Default Worst Box Judged

SmokinOkie wanted this, so lets see how it goes. If you have pics of
that Q that came across the table that was so horrendous that it merits
a post, please do so. Otherwise, tell us what came across the table
that was so unbelievable that you couldn't believe someone actually
presented that entry at a cooking contest.
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Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 12-09-2009, 01:11 PM   #2
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I'll start, MIM contest 2007, SweetWater Festival in Milledgeville, GA. Blind Ribs.

I must admit, blind ribs is my favorite IF the ribs are good. Was at a table with 5
entries, and when we opened the boxes one stood out, and I mean STOOD OUT.

It was obviously burned, but not so horrendous that I didn't actually pick up a piece.
Being as stoic as I could, I smelled it. WOW. This was some really bad Q. There
wasn't even a hint of overcooked seasoning, just plain old burned meat, with a nice
compliment of lighter fluid to accent the smell. I tugged and tugged at the bone(s)
to get it to pull apart. Wasn't going to happen. Ok, so much for tenderness and
smell. I should've stopped there and just given the 7 (MIM scoring). Nope, I'm an
honorable judge and do my damnedest to get a bite. I gnawed at it and finally was
able to get a small chunck of burned something to come off of the bone. Two chomps
into this gristle and I HAD to spit it out. I quickly, however as subtly as I could,
brought my napkin to my mouth and disposed of it. It was then, as I was trying to
place the napkin back in my lap without being noticed that I looked up. All of the
other judges were looking at me, wide eyed... This was a genuine spitter. Noone else
actually put it in their mouth. They asked me afterwards, knowing I have dogs that
love bones, if I wanted the remainder of that for my dogs. Nope. I answered "I
wouldn't do that to my dogs".

I came away wondering what and why some people dont use any reason when putting
food in a turn-in box. If, for example, I'd had a BBQ at home and made this, whether
I had company over or not, it would've gone straight to the trash can and a phone
call made for pizza. WHY would you put that in a turn-in box?!?!?!!???? Apparently
there is no reasoning...

I've had some very tough ribs (undercooked) and some burned, but nothing in this
league.
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 12-09-2009, 01:18 PM   #3
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I thought you were going to say that you had to like your dogs ARSE to get the taste out of you MOUTH!!!
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Unread 12-09-2009, 01:20 PM   #4
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the hazards of being a judge...glad you lived through it :)
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Unread 12-09-2009, 01:24 PM   #5
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Thanks for posting, don't have any photos, just boxes that I've judged.

Some turn-ins.

1) Box of ribs was upside down. All we saw was the lettuce. the number was on top for us to see.

2) A rack of ribs looking perfect, but they were bone side up AND they were all one rack (not sliced)

3) Got one pork box with the bone separated from the meat and one large chunk of pork

4) Got a brisket box FULL of chopped brisket only, but it was so burnt, we couldn't confirm what it was (and it actually looked like something a animal would leave

Have seen various pieces of foil, tape, toothpicks still connected/holding meat.
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Unread 12-09-2009, 01:26 PM   #6
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You have no choice but to enter the ribs at a comp, can't order pizza and put it in the box...
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Unread 12-09-2009, 01:42 PM   #7
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Quote:
Originally Posted by SmokinOkie View Post
Thanks for posting, don't have any photos, just boxes that I've judged.

Some turn-ins.

1) Box of ribs was upside down. All we saw was the lettuce. the number was on top for us to see.

2) A rack of ribs looking perfect, but they were bone side up AND they were all one rack (not sliced)

3) Got one pork box with the bone separated from the meat and one large chunk of pork

4) Got a brisket box FULL of chopped brisket only, but it was so burnt, we couldn't confirm what it was (and it actually looked like something a animal would leave

Have seen various pieces of foil, tape, toothpicks still connected/holding meat.

Tape?!? Wow.

<--- thinks to himself, at time to put ribs in box, hears:

Honey, these ribs are falling apart. Fetch me the duct tape, will 'ya?!!!


Twice I've turned in ribs that perhaps needed tape to keep them from
falling apart. Luckily I'd already tasted them, and ends up they scored
middle-of-the-pack both times, one scored well enough to allow me to
get RGC. So, yes, they were turned in sans duct tape.... Tape, really?
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 12-09-2009, 01:47 PM   #8
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Quote:
Originally Posted by SmokinOkie View Post
3) Got one pork box with the bone separated from the meat and one large chunk of pork

Excellent someone who actually adhered to the rule as its written.

-----------------------------------------------------------------
PORK: Pork is defined as Boston Butt, Picnic and/or
Whole Shoulder, weighing a minimum of five (5) pounds.
Pork shall be cooked (bone in or bone out) and shall not be
parted.
------------------------------------------------------------------

Was it cooked? Not parted? Heck thats 9's across the board from me. Please tell me that the piece you received looked like it could've been 5 lbs. before cooking.
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Yeah it looks good...but how does it smell?

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"you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc
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Unread 12-09-2009, 01:51 PM   #9
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Quote:
Originally Posted by Skip View Post
Excellent someone who actually adhered to the rule as its written.

-----------------------------------------------------------------
PORK: Pork is defined as Boston Butt, Picnic and/or
Whole Shoulder, weighing a minimum of five (5) pounds.
Pork shall be cooked (bone in or bone out) and shall not be

parted.
------------------------------------------------------------------

Was it cooked? Not parted? Heck thats 9's across the board from me. Please tell me that the piece you received looked like it could've been 5 lbs. before cooking.
Easy...
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Unread 12-09-2009, 01:52 PM   #10
Lake Dogs
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Quote:
Originally Posted by goodsmokebbq View Post
You have no choice but to enter the ribs at a comp, can't order pizza and put it in the box...
Honestly, whether it's personal pride and you just dont turn that in, or
the concern for the health of your fellow citizen, this shouldn't make it
even in a box to be turned in. Turn in an empty box if you had to. Me,
scoring 0 in KCBS (this was MIM though), you can only be DAL (Dead Ass
Last), and these were definitely DAL caliber, to the tune of DAL of all
contests in the region for an entire year DAL. I would've hoped they'd
had enough personal pride to just throw those away. Honestly, we've
all made grill mistakes here and there.

Personal Experience with thowing away $100 in meat:

We had a next-day party after my 2nd wedding a few years back. I had
many requests for my competition pulled pork that has done pretty well
'round these parts. Long story, one I will NOT share, but those pork
butts and 2 nice fresh hams all went into the garbage, and I mean ALL
of them... Napping, at the wrong time, when using a stick burner, ala.
that doofus on the BBQ PitMasters show, can be disasterous!!!! Recall,
this is the night after my wedding... Oh well, the hamburgers were
very good.... :-)
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 12-09-2009, 01:53 PM   #11
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Quote:
Originally Posted by Skip View Post
Excellent someone who actually adhered to the rule as its written.

-----------------------------------------------------------------
PORK: Pork is defined as Boston Butt, Picnic and/or
Whole Shoulder, weighing a minimum of five (5) pounds.
Pork shall be cooked (bone in or bone out) and shall not be
parted.
------------------------------------------------------------------

Was it cooked? Not parted? Heck thats 9's across the board from me. Please tell me that the piece you received looked like it could've been 5 lbs. before cooking.
Now that's funny!
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Unread 12-09-2009, 01:56 PM   #12
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Quote:
Originally Posted by Skip View Post
Excellent someone who actually adhered to the rule as its written.

-----------------------------------------------------------------
PORK: Pork is defined as Boston Butt, Picnic and/or
Whole Shoulder, weighing a minimum of five (5) pounds.
Pork shall be cooked (bone in or bone out) and shall not be

parted.
------------------------------------------------------------------

Was it cooked? Not parted? Heck thats 9's across the board from me. Please tell me that the piece you received looked like it could've been 5 lbs. before cooking.
Sorry bud... Automatic DQ... Only one serving...
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Unread 12-09-2009, 01:58 PM   #13
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Quote:
Originally Posted by goodsmokebbq View Post
Easy...

Sorry I was just so excited to hear that someone had actually followed the rule to the letter. I had always wondered if it was possible. I raised this question once and no one was able to say it was possible. Now, with this info, we know its at least feasible.
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Swamp Pit BBQ's freeloader

To part or not to part: that is the question. Whether ‘tis nobler in the mind to part and suffer the slings and arrows of ostentatious brothers or to not part when faced with a sea of dissent, and by compromise end it? To part: to succeed. Forever more: and by succeed to say we win.

Yeah it looks good...but how does it smell?

Member of The Big Guns BBQ Team Semper Fumantem

"you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc
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Unread 12-09-2009, 01:58 PM   #14
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Honestly, whether it's personal pride and you just dont turn that in, or
the concern for the health of your fellow citizen, this shouldn't make it
even in a box to be turned in. Turn in an empty box if you had to. Me,
scoring 0 in KCBS (this was MIM though), you can only be DAL (Dead Ass
Last), and these were definitely DAL caliber, to the tune of DAL of all
contests in the region for an entire year DAL. I would've hoped they'd
had enough personal pride to just throw those away. Honestly, we've
all made grill mistakes here and there.

Personal Experience with thowing away $100 in meat:

We had a next-day party after my 2nd wedding a few years back. I had
many requests for my competition pulled pork that has done pretty well
'round these parts. Long story, one I will NOT share, but those pork
butts and 2 nice fresh hams all went into the garbage, and I mean ALL
of them... Napping, at the wrong time, when using a stick burner, ala.
that doofus on the BBQ PitMasters show, can be disasterous!!!! Recall,
this is the night after my wedding... Oh well, the hamburgers were
very good.... :-)



I hear ya, and I think most would not turn in something that bad. Some don't have a clue when it comes to cooking in general, let alone BBQ. Like this Paul guy, no self respecting "superstar" chef would turn in that crap, period. This guy is supposed to be some sort of grill master, yet he burner the heck out of that poor chicken. I know many chefs that can't BBQ a bit, but they can sure grill some GREAT chicken.
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Unread 12-09-2009, 01:59 PM   #15
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Quote:
Originally Posted by Lake Dogs View Post
Honestly, whether it's personal pride and you just dont turn that in, or
the concern for the health of your fellow citizen, this shouldn't make it
even in a box to be turned in. Turn in an empty box if you had to. Me,
scoring 0 in KCBS (this was MIM though), you can only be DAL (Dead Ass
Last), and these were definitely DAL caliber, to the tune of DAL of all
contests in the region for an entire year DAL. I would've hoped they'd
had enough personal pride to just throw those away. Honestly, we've
all made grill mistakes here and there.

Personal Experience with thowing away $100 in meat:

We had a next-day party after my 2nd wedding a few years back. I had
many requests for my competition pulled pork that has done pretty well
'round these parts. Long story, one I will NOT share, but those pork
butts and 2 nice fresh hams all went into the garbage, and I mean ALL
of them... Napping, at the wrong time, when using a stick burner, ala.
that doofus on the BBQ PitMasters show, can be disasterous!!!! Recall,
this is the night after my wedding... Oh well, the hamburgers were
very good.... :-)
At least you had a better excuse than the doofus....
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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