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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 10-20-2008, 12:23 PM   #31
HBMTN
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My wife and I are both KCBS Cert Judges and from the pic's we agree at least a 7, maybe an 8 if I were looking at it live.
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Unread 10-20-2008, 02:02 PM   #32
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Yep Neil, Lookin a little wet.

If you say it was tender, I am sure it was tender. But with 50 judges, you are bound to run into a couple oddballs. Maybe they ended up at the same table!
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Unread 10-20-2008, 02:31 PM   #33
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Looking at your scores, it was not the appearance that got ya. Taste and tenderness got tagged pretty good by the judges.
Appearance- I'd give it a strong 8.
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Unread 10-20-2008, 02:47 PM   #34
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Quote:
Originally Posted by Bbq Bubba View Post
Nobody has mentioned this yet, but are you trimming your brisket after you cook?

No smoke ring and a flat edge on the right side.
Smoke ring or lack thereof is not to be considered when judging...
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Unread 10-20-2008, 03:39 PM   #35
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Sauce and garnish? Must be a California contest.
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Unread 10-20-2008, 04:19 PM   #36
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Neil, I do not have a picture of our brisket, but wish I did. For good or bad, it looked nothing like yours.

We used no sauce, at all.
We over cooked, and had to get creative on presentation.
I have never felt so miserable at a contest, and at brisket time just wanted to get the stuff in the box.

Result: 11th, right ahead of QN4U.
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Unread 10-20-2008, 04:42 PM   #37
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Looks okay... when will judges begin deducting points because the brisket they sample tastes like the underside has steeped in a bed of parsley? I set a chunk the other day on some parsley I had ready for some Parsley Butter and some Mashed Potatoes I was making. when I picked up the burnt end REEKED of parsley.

Who was the idiot that came up with Parsley as a garnish... someone from Texas? OK? Alabama? Tennessee, Mississippi? Louisiana? WHERE? bring me this person... NOW!!!! Who was this MOFO?
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Unread 10-20-2008, 05:23 PM   #38
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Default I give your box a 7

Seven slices is the kiss of death, know that from experience.......gotta get 8 or 9 in the box.......here's a pic of the 178.8572 brisket from Sedalia this year.....you and I have the same thought as to presentation....I just think your box needed to be fuller. Pic is for comparison.....keep you comments directed to Mista's box, please!
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File Type: jpg Sedalia 061408 008a.jpg (73.9 KB, 527 views)
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Unread 10-20-2008, 05:29 PM   #39
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Quote:
Originally Posted by barbefunkoramaque View Post

Looks okay... when will judges begin deducting points because the brisket they sample tastes like the underside has steeped in a bed of parsley? I set a chunk the other day on some parsley I had ready for some Parsley Butter and some Mashed Potatoes I was making. when I picked up the burnt end REEKED of parsley.

Who was the idiot that came up with Parsley as a garnish... someone from Texas? OK? Alabama? Tennessee, Mississippi? Louisiana? WHERE? bring me this person... NOW!!!! Who was this MOFO?
I'm starting to understand why the Governor has banned you.
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Unread 10-20-2008, 07:00 PM   #40
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I would give it a 5, it did not have enough sauce...man you werent kidding as I was leaving and you said it was dry!
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Unread 10-20-2008, 07:03 PM   #41
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Quote:
Originally Posted by Bigmista View Post
I Two 5's and a 4 in tenderness? I have never made a tough brisket in my life.
I did not read the other post, but I am sure some one pointed this out.

I have given low scores on tenderness for an over cooked brisket as well as tuff brother!
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Unread 10-21-2008, 11:51 AM   #42
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hey cheif i will give you a 8 appearance,minus the burnt ends. but overall it looks great.
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Unread 10-21-2008, 12:59 PM   #43
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Quote:
Originally Posted by macforty View Post
hey cheif i will give you a 8 appearance,minus the burnt ends. but overall it looks great.
Minus the burnt ends? I don't understand. A KCBS judge cannot (isn't suppose to) lower a score due to what's not in the box (as long as it is at least 6 distingushable pieces).

That said, I think the gravy looks heavy and inconsistant - 7
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Unread 10-21-2008, 01:04 PM   #44
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Well Neil I did get to taste your brisket and i would have to say that I would not have given it that low of a score. I thought it was not over done or under done. As a newer competetor Im still not sure what judges are looking for also I think if your brisket slightly pulled before breaking then 7 or above. I tasted your brisket maybe 20mins after turn in also.
Just my 2 cents friend it was great to finally meet you in person
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Unread 10-21-2008, 05:24 PM   #45
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Quote:
Originally Posted by Jorge View Post
I'm starting to understand why the Governor has banned you.
At least I am proud of the state I am from... TEXAS BABY!

I competed at a time we didn't all stupid about garnish. Stupid about the shape of the slices. Stupid about things that have NOTHING to do with the Q inside your box, foil or butcher paper.

This era has long passed and there now is more mediocre que than we know what to do with. Go to one of the BBQ pageants outside of the BBQ belt and you'll see what I mean.


Don't get pissed now, I'm just the crazy old guy that represents the "old days."

I am also insinuating it was not a TEXAN or southerner that came up with being obsessed with what type of arugula is under your sample.
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