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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 10-22-2008, 01:15 PM   #1
Jeff_in_KC
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Default Your WORST Box Ever! (What Not to Turn in!)

Someone suggested a thread where we post our worst turn-in box ever so I'll get it started. This was my very first turn-in at the American Royal in 2005. Seems I pretty much ignored all the stuff I learned here leading up to that contest. This is utterly HORRIBLE! I've progressed a small bit since then.

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Unread 10-22-2008, 01:30 PM   #2
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Great thread! OK here we go, first comp...

Ohhh yeahhh
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Unread 10-22-2008, 01:48 PM   #3
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I can so dominate this thread. Here are pics from my first competition, where I obviously had no clue. I think everything tasted as bad as it looked.




Looking at what we do now, which still needs work, makes me wonder how drunk I really was that day.
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Unread 10-22-2008, 01:58 PM   #4
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The worst box was the one I got DQ for being 20 seconds late, lol!
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Unread 10-22-2008, 02:24 PM   #5
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Only one?

OK Joes 2007, our first comp - Looks like we tried our hardest to hide it.


2007 Ankeny Ducks Unlimited - 4 slices ... slices of something


2007 American Royal - 411th place!
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Unread 10-22-2008, 02:33 PM   #6
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Hot dawg! Can't wait til I get home tonight and get a pic off my home computer. Unfortunatly I think I can compete in this competition
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Unread 10-22-2008, 02:42 PM   #7
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This is a brisket practice box I did in January, 2005,,(after my first 2 contests in the fall of 2004),,,,,,

I remember at the time I thought I had done quite well,,,,,,
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Unread 10-22-2008, 02:52 PM   #8
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I don't have pics but I can describe the two worst boxes that I have seen.

#1

I know parboiling ribs is against the rules but if I didn't know any better I would have thought they were. The appearance looked like somebody cut them up with a chainsaw and there was no color to them. A lot of grease in the box too, especially when the table captain tipped the box during appearance and it pooled at the bottom. When I went to grab one by the bone, the meat fell off so I scooped up some meat and put it on the plate.

#2

Pork slices were in a box and although it looked pretty good, one of the slices was showing the vein with blood around it. I don't believe anyone sampled that piece.
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Unread 10-22-2008, 02:53 PM   #9
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Default Ohhh, I should be a Natrual at this game...

As I recall, this was so overcooked I was happy just to get 6 pieces in the box! And this was not that long ago.



I think it is hillarious what some of you think bad is...It is better than the stuff I turn in now!
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Unread 10-22-2008, 02:57 PM   #10
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You know, this is as instructional as it is hilarious! We should sticky it...
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Unread 10-22-2008, 03:01 PM   #11
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From my first comp. The chix box below was my first 13th place chicken

Last edited by Sledneck; 02-27-2009 at 09:45 AM..
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Unread 10-22-2008, 03:17 PM   #12
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Quote:
Originally Posted by Sledneck View Post
From my first comp. The chix box below was my first 13th place chicken
Wow, you have come a long way
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Unread 10-22-2008, 03:20 PM   #13
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Quote:
Originally Posted by Sledneck View Post
From my first comp. The chix box below was my first 13th place chicken
Thanks for the labels...otherwise I might have been stumped
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Unread 10-22-2008, 03:23 PM   #14
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I would of thought that brisket box was a pork box...

Thank goodness I use a FE-100. It turns out perfect food every single time... I've never had a bad box...
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Unread 10-22-2008, 03:40 PM   #15
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Quote:
Originally Posted by Scottie View Post
I would of thought that brisket box was a pork box...

Thank goodness I use a FE-100. It turns out perfect food every single time... I've never had a bad box...
I heard that you stick little compressed pills of the each meat and the FEC spits them out full size and award winning
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