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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 04-12-2010, 05:28 PM   #1
monty3777
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Default critique this pork? (lots of pics)

By far our lowest scores have been in pork.I think we have our timing right now so that we aren't turning in mush. However, I usually go brain dead when it comes to presentation. Could you look over these pics and give some critique? I have two variations on money muscle - which do you think looks better? Can you comment on color, size of pieces and the look of the sauce? (and whatever else you see)?
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Second set of money muscle:

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Unread 04-12-2010, 06:08 PM   #2
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Monty,

Here's my $0.02.

I like the second photo where the face of the slices are toward me and the chuncks are on the right side. I like the sizes of the chunks. They look about right. As far as color goes, I like mine a little darker on the chunks, but not as dark as the tops of the money muscle. I think the top color of the MM is a little too dark. Now remember I say all of this and you still finish higher than I usually do.
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Unread 04-12-2010, 06:20 PM   #3
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I like the second money muscle. Is it the picture or is that a lot of sauce on those chunks?
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Unread 04-12-2010, 06:23 PM   #4
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Quote:
Originally Posted by Rich Parker View Post
I like the second money muscle. Is it the picture or is that a lot of sauce on those chunks?
It's a lot of sauce on the chunks!
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Unread 04-12-2010, 06:30 PM   #5
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I like the 1st pics of the slices and would add some bark in chunks. Also don't over sauce, I think I have the same stuff.
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Unread 04-12-2010, 07:34 PM   #6
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The pictures look ok to me. Look at your past scores. Is the appearance really what caused your low score.

I had the same issues, and the real problem was my taste profile.
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Unread 04-12-2010, 07:45 PM   #7
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Quote:
Originally Posted by CajunSmoker View Post
The pictures look ok to me. Look at your past scores. Is the appearance really what caused your low score.

I had the same issues, and the real problem was my taste profile.
Our scores were low all around on pork. It was the only category we didn't get a call in last year. I wish I could add a taste function to this forum!!!!
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Unread 04-12-2010, 08:30 PM   #8
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I hear ya bro!!
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Originally Posted by monty3777 View Post
Our scores were low all around on pork. It was the only category we didn't get a call in last year. I wish I could add a taste function to this forum!!!!
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Unread 04-12-2010, 08:41 PM   #9
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To me the MM slices look a little thin, you may want cut them a bit thicker if you can.
The sauce on the chunks is a little too much but don't cut back too much on them.
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Unread 04-12-2010, 08:55 PM   #10
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Quote:
Originally Posted by BBQ_Mayor View Post
To me the MM slices look a little thin, you may want cut them a bit thicker if you can.
The sauce on the chunks is a little too much but don't cut back too much on them.
Are you thinking twice the size?
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Unread 04-12-2010, 09:06 PM   #11
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Quote:
Originally Posted by monty3777 View Post
Are you thinking twice the size?
Not twice as much, maybe about half as much bigger.
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Unread 04-12-2010, 09:17 PM   #12
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I would turn in pork sammies at C.B. if I were you.
Little thicker on the mm and maybe not so dark on the bark.
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Unread 04-12-2010, 09:17 PM   #13
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1) Clean up the strings and fat on your pulled pieces
2) Unless there is bark on the back side of the chunks, you need more bark and present them with the bark up
3) MM in the first 3 pics is too short, cut deeper into the roast or use bigger MM
4) I doubt the 7 chunks you have and the MM you show will make a box that looks full

You're missing some great pulled pieces from the muscles around the bone. Look for meatier chunks that give judges both tasty bark and the uber tender meat. Also, don't be afraid to include the ends on the MM if they are tender. Sometimes, those are the best pieces in the box.
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Unread 04-12-2010, 09:17 PM   #14
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Gotcha. What about the size and shape of the chunks? DO they make sense? Should they be more like pulled pork or would adding a bunch like this do the trick.
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Unread 04-12-2010, 09:19 PM   #15
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Mike and Paul, for some reason my "thanks" button isn't showing up - so thanks!!
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