The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 09-20-2010, 10:30 AM   #1
scubapudgy
Is lookin for wood to cook with.
 
scubapudgy's Avatar
 
Join Date: 04-25-09
Location: Olathe, Ks
Downloads: 0
Uploads: 0
Default Best Box what you should turn in

I am new at putting the boxes together. Some of the worst boxes looked pretty good to me. Please post pics of best boxes to compair. I need all the help I can get. I am getting 7's and 8's in appearance, I would like to see a few 9's in my scores. Thanks guys.
scubapudgy is offline   Reply With Quote


Unread 09-20-2010, 10:40 AM   #2
RobKC
is one Smokin' Farker

 
RobKC's Avatar
 
Join Date: 07-10-07
Location: Summerville, SC
Downloads: 0
Uploads: 0
Default

You'll get more usable info if you post some of your boxes for critique.
__________________
Go For Smoke BBQ - Summerville SC
RobKC is offline   Reply With Quote


Unread 09-20-2010, 12:30 PM   #3
Two Bears
Full Fledged Farker
 
Two Bears's Avatar
 
Join Date: 09-15-10
Location: Minnesota
Downloads: 0
Uploads: 0
Default

I started the same thread last week, here is a link to it and it has some good information for you.
http://www.bbq-brethren.com/forum/sh...ad.php?t=92453
__________________
http://s25.photobucket.com/user/blackfoot123/slideshow/Clone%20build
Two Bears is offline   Reply With Quote


Unread 09-20-2010, 02:52 PM   #4
scubapudgy
Is lookin for wood to cook with.
 
scubapudgy's Avatar
 
Join Date: 04-25-09
Location: Olathe, Ks
Downloads: 0
Uploads: 0
Default

This is my chicken entry. The only pic taken. I got 7's for the appearance. Any help you can give me would be helpful.
Attached Images
File Type: jpg 0918101149.jpg (83.5 KB, 302 views)
scubapudgy is offline   Reply With Quote


Unread 09-20-2010, 03:00 PM   #5
2Fat
is one Smokin' Farker
 
2Fat's Avatar
 
Join Date: 08-13-03
Location: Nekoosa, Wi
Downloads: 0
Uploads: 0
Default

seven is generous imo--uneven grill marks/splotches--greens covering meat--if you use a hot grill at least the marks should be oriented the same direction on the thighs
__________________
Buzz(2FAT)
KCBS #9269 and #4605
Blazen Gridiron
BWS Competitor--sold
BWS Pro Jr--sold
BWS party(all SS)
BDS--on loan
BGE
2Fat is offline   Reply With Quote


Unread 09-20-2010, 03:04 PM   #6
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Downloads: 0
Uploads: 0
Default

Being honest, and trying to not sound harsh, those grill marks are pretty deep and also random. Definately an 8 for me without those particular marks.

By random I mean that they are not the typical X that people like to see. Maybe you could try a method that does not make the marks soooo deep.

I'll leave the salad (garnish) to the experts on that aspect.
Hawg Father of Seoul is online now   Reply With Quote


Unread 09-20-2010, 03:04 PM   #7
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

Those grill marks are a large part of it I'm sure...they almost look as though they were made with a branding iron. Center of the box looks empty, might look better with some parsley between the pieces (I know it's a meat contest, but just sayin') A little more shine would also help your appearance score I think
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Unread 09-20-2010, 05:57 PM   #8
scubapudgy
Is lookin for wood to cook with.
 
scubapudgy's Avatar
 
Join Date: 04-25-09
Location: Olathe, Ks
Downloads: 0
Uploads: 0
Default

Please don't worry about being harsh. I want all the help I can get. I did place 8th in ribs at a major contest last weekend, but could have done better if my appearance scores would have been higher. Just saying!!!
scubapudgy is offline   Reply With Quote


Unread 09-20-2010, 06:31 PM   #9
Three porks
Full Fledged Farker
 
Join Date: 01-19-10
Location: Champaign, IL
Downloads: 0
Uploads: 0
Default

-Sear marks look deep and painful
-The sear marks need to all be orientated in the same direction
-Greens are high compared to the meat
-They look pretty uniform in size
-Maybe try more sauce, kind of looks dry (maybe the pic though)
-Looks like if you didn't sear it, it would have been "bite through skin" or maybe it was....not that it matters
-Those burned areas on the skin might put an off taste in the judges mouth....what was your taste scores?
Three porks is offline   Reply With Quote


Unread 09-20-2010, 06:51 PM   #10
Finney
is one Smokin' Farker
 
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
Downloads: 0
Uploads: 0
Default

If you are going to have grill marks, make sure they all go in the same direction.
Put the meat on top of the garnish. It looks like you are hiding the meat.
__________________
Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website
Finney is offline   Reply With Quote


Unread 09-20-2010, 06:58 PM   #11
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

the good, the bad, and the ugly.
the good
the thighs look nicely prepped and cooked.(more on that in the ugly)
the skin looks bite thru.
color is nice, has both sauce/rub AND meat showing nicely.
the bad.
not enough meat for the size of the thighs. looks like 9 would fit. and make for a more appealing presentation.
the ugly.
the sear marks arent that. they are BURNS.
the sear marks are neither uniform nor purposefully "random". either lose them or lessen and plan them out.
the garnish is way too distracting from the meat. maybe spend some time and practice the parsely putting green. garnish is not to be "judged" but that is just too much to overlook.

take a look at wildblues boxes on the pickled pig forum.
both that team and the pickled pig team IMO have outstanding presentations.
wildblue, in my limited experience, is bleeding edge with his boxes.
pickled pig is nearly flawless.

and of course, look around here for more excellent information.
boogiesnap is offline   Reply With Quote


Unread 09-20-2010, 07:00 PM   #12
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

^^^^^finney and iron pig aint too bad either....
boogiesnap is offline   Reply With Quote


Unread 09-20-2010, 10:30 PM   #13
Harbormaster
Quintessential Chatty Farker
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Two Porks View Post
-Sear marks look deep and painful
-Those burned areas on the skin might put an off taste in the judges mouth....what was your taste scores?
Quote:
Originally Posted by boogiesnap View Post
the sear marks arent that. they are BURNS.
That's what I thought too.
As soon as I saw the grill marks my first thought was "unappetizing".
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 4 22.5" Bar-B-Q-Kettles; 2 18.5" Bar-B-Q-Kettle; 1 Red OTS (H); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
My first ever turn-in box!!! Wampus Competition BBQ 19 07-31-2011 11:05 PM
Best turn in box. TWISTED PIG Competition BBQ 2 07-04-2009 11:07 AM
Turn in box scubapudgy Competition BBQ 15 05-13-2009 08:58 AM
Your BEST Turn in box ever WineMaster Competition BBQ 10 02-03-2009 04:08 PM
Chicken turn-in box Bigmista Competition BBQ 38 03-18-2006 09:30 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:26 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts