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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 05-10-2007, 11:19 AM   #1
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Hello, This is our first year in BBQ competitions. (we have only done 1 so far.) I would like pointers and any advice / help I can get.
IMG_1303.jpg
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Thanks in advance.......
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Unread 05-10-2007, 11:27 AM   #2
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CC:

Welcome! You may want to take this opportunity to go over to Cattle call and introduce yourself to the group! Nice pics, thanks for sharing!

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Unread 05-10-2007, 11:32 AM   #3
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My first take is that I like the parsley with the chicken, but fill it out more evenly. If you're going to use it, make sure it doesn't detract,a nd I see a spot that's light in the upper right. The color looks good on the chicken, but I'd add some honey to your sauce or something to make it look less dry, though dryness can often be the photo.

Ribs look good, but I think it's getting too fancy. I think they would look better lined up. Use no lettuce or more lettuce. Buy more lettuce than you need to make sure you have plenty.

Pork looks something of a mess to me. Just make it neater.

Don't put the parsley on top of the last brisket slice. Let the judges see that slice. Slices look good, though.

I would use a bit more sauce on everything as everything looks a bit dry to me from the photos.
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Unread 05-10-2007, 12:04 PM   #4
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Dry is my first thought. Sauce or spritz you meat.

I would add more lettuce to the rib box. I like the arrangement but it looks empty to me.
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Unread 05-10-2007, 12:09 PM   #5
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Quote:
Originally Posted by Bigmista View Post
spritz you meat.
What's the best thing to spritz with?
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Unread 05-10-2007, 12:28 PM   #6
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thanks for the comments.....We didn't sauce or spritz our Brisket or Pulled Pork. I think that hurt us a lot. I have since been told to sauce everything for KCBS.

I think the ribs in a line would have helped also.

Any advice on a sauce for pork (after it has been pulled)?
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Unread 05-10-2007, 12:47 PM   #7
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Looks like the judges didn't like the taste of your chicken at all. Two 4's and a 5 are a sign that something is wrong there. Funny that one gave a 9 for taste, go figure!

I agree about the rib box looking empty.

I really like the brisket presentation, surprised it didn't score better. Maybe a little more even on the slices? They do look a little dry too, but I like the concept.
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Unread 05-10-2007, 01:02 PM   #8
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I would agree with most of the comments above - remember that the judges don't see your product for at least 15 to 20 minutes after your close the lid - make sure it looks moist.

Also be carefull about "unique" flavors or heat. Could explain the wide variences in taste - some liked it and others didn't. Try to stick to a balanced "middle-of-the-road" flavor profile.

Pork - I have been told that with pulled pork you can sometimes score well and other times not...in KCBS contest (especially around the KC area) you will score beter consistency with good sliced pork. You might try practicing with slices.

Just my $.02
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Unread 05-10-2007, 01:31 PM   #9
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I agree with the other comments...I don't like my lettuce hanging over the
edge of the box I like to take it right up to the lip of the box so the boxes acts like a frame and make sure its as even as possible parsley to fill any voids. On brisket more uniform slices I square the brisket before
cooking have done it after but that really takes away from the overall finished look
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Unread 05-10-2007, 01:49 PM   #10
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thanks for the comments, keep them comming!

The chicken did have a problem.....I think it was too much injection.
Funny thing is, we scored higher in chicken than we did in pork and the pork tasted much better (it just wasn't "candied").

Double D- do you seperate the point & flat before cooking, or just trim the width?

MoKan- I never thought about the judges not seeing the food for 15 min. That is a good thing to keep in mind.

Thanks again guys.
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Unread 05-10-2007, 02:07 PM   #11
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just the width so far its been woorking well

food can sit for a while ..judeged a contest last march we were in an
open sided tent itwas 40* windy example when we got our pork
by the time to start judgeing all six were cold by the time I got to the last one it was stone cold it had stareted calag...well you know the word
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Unread 05-10-2007, 11:08 PM   #12
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It's interesting to see your scores. I always find it fascinating when someone gets a 4 on taste and then a 9.. lol (KCBS Judges ). But the one thing I would say just by looking at your boxes is that you need more color to the meat. Try using some paprika and definitely glaze. your chicken kind of looks like a rotiserie, doesn't have much color. Same with the ribs. I like your brisket box a lot though.
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Unread 05-11-2007, 10:14 AM   #13
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Quote:
Originally Posted by BadBoysBBQ View Post
It's interesting to see your scores. I always find it fascinating when someone gets a 4 on taste and then a 9.. lol (KCBS Judges ). But the one thing I would say just by looking at your boxes is that you need more color to the meat. Try using some paprika and definitely glaze. your chicken kind of looks like a rotiserie, doesn't have much color. Same with the ribs. I like your brisket box a lot though.
I got a comment card on the chicken that said too much alcohol, but the chicken had no alcohol in it.......wait a minute.....maybe they were talking about me ....
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Unread 05-11-2007, 10:55 AM   #14
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Quote:
Originally Posted by ipls3355 View Post
What's the best thing to spritz with?
Apple Juice works. Even some of the juice left if the foil from the meat can be brushed on.

As far as the pork goes, use your favorite sauce and also a LITTLE vinegar to brighten the flavor.
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