Your WORST Box Ever! (What Not to Turn in!) - Page 9

Stoke&Smoke · 12-24-2008, 09:47 AM

Well, not like we're old hands at comps now by any means, but I'd like to think we're better than this one, our first in Westmont, IL this past Memorial day.

Brisket looks dry, chicken's a mess, and the pork....well, it tasted better than it looked!

Actually, we were happy the brisket did 18th of 35! And that pork box got 3 9's for appearance!

Looks pretty dry to me, but for some reason I thought it looked good then

We were honestly just happy to have made all the turn-in's on time with no DQ's! (Although there is no rib photo because we just got them turned in under the wire....no time for pics

http://s300.photobucket.com/albums/n...ooks/Westmont/

River City Smokehouse · 12-26-2008, 04:21 AM

Quote:

Originally Posted by River City Smokehouse

This is not the worst box ever, but it holds close to it. What was I thinking?

Quote:

Originally Posted by Plowboy

RCS - Other than looking like you baked it in the oven, what's the matter with this box?

Well, to me it looks just like you said....roast beef

. It was dry and had no taste

. I injected it with some "Big Cow Injection" and it came out so pale. Those burnt ends

I should have trimmed the brisket to the box before I cooked it too.

River City Smokehouse · 12-26-2008, 04:33 AM

Here's on for ya!
It's not mine. I don't know whos' it is, but I know it was a 1st place brisket and also the GC at a contest. I don't believe it was sactioned though. YIKES!!

Brewmaster · 12-26-2008, 08:56 AM

Quote:

Originally Posted by River City Smokehouse

Here's on for ya!
It's not mine. I don't know whos' it is, but I know it was a 1st place brisket and also the GC at a contest. I don't believe it was sactioned though. YIKES!!

Jim,

YOU WIN

Bigmista · 12-26-2008, 12:15 PM

How do you win with meat cut with the grain? Were they in the contest by themselves?

Jacked UP BBQ · 12-26-2008, 12:17 PM

Quote:

Originally Posted by Bigmista

How do you win with meat cut with the grain? Were they in the contest by themselves?

I bet that didn't pass the old pull and tug test, it would have been more like chain and yank test!

CajunSmoker · 12-26-2008, 12:22 PM

Quote:

Originally Posted by Bigmista

How do you win with meat cut with the grain? Were they in the contest by themselves?

I got a box judging in Hammond last year that was cut with the grain like that. It was obviously overcooked and they couldn't cut it the correct way without it falling apart, so we judged it on it's merit and it wasn't the worst piece of brisket I judged that day

oceanpigassassins · 01-06-2009, 12:20 AM

That meat screams I need juice

Jeff_in_KC · 01-06-2009, 08:26 AM

Brisket BACON!

HBMTN · 01-25-2009, 11:09 AM

My brothers first chicken in a competition, to give him credit he was a one man drunk team!

Meat Burner · 01-27-2009, 08:36 PM

Hog, ya need to sober your bro up.

HawgHeaven · 01-28-2009, 05:09 PM

Well, this is a great thread! I can honestly say, that some of these entries looked a helluva lot better than my first turn in... and that was only last year at Dover.

So much meat to burn, and so much to learn...

Harbormaster · 01-29-2009, 12:22 PM

Quote:

Originally Posted by watertowerbbq

... our "official" taster actually uttered the phrase, "You can't really taste the burnt on this rack".

OK. That had me laughing out loud!

This box looks like it's burnt. They were perfectly cooked, just ugly as sin. Tasted good too.

Suzy Que · 02-10-2009, 11:58 PM

Wow...I have been reading this thread, laughing out loud...this thread was the best! I must admit that I do feel better...I am in some great company! Thanks!

smokincracker · 02-17-2009, 02:02 PM

Uggggggly

12-24-2008, 09:47 AM	#121
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	Well, not like we're old hands at comps now by any means, but I'd like to think we're better than this one, our first in Westmont, IL this past Memorial day. Brisket looks dry, chicken's a mess, and the pork....well, it tasted better than it looked! Actually, we were happy the brisket did 18th of 35! And that pork box got 3 9's for appearance! Looks pretty dry to me, but for some reason I thought it looked good then We were honestly just happy to have made all the turn-in's on time with no DQ's! (Although there is no rib photo because we just got them turned in under the wire....no time for pics http://s300.photobucket.com/albums/n...ooks/Westmont/ __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

12-26-2008, 04:33 AM	#123
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	Here's on for ya! It's not mine. I don't know whos' it is, but I know it was a 1st place brisket and also the GC at a contest. I don't believe it was sactioned though. YIKES!! __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

12-26-2008, 12:15 PM	#125
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	How do you win with meat cut with the grain? Were they in the contest by themselves? __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

01-06-2009, 08:26 AM	#129
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	Brisket BACON! __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

01-27-2009, 08:36 PM	#131
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Hog, ya need to sober your bro up. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

01-06-2009, 12:20 AM	#128
oceanpigassassins On the road to being a farker Join Date: 10-27-08 Location: forked river,nj Downloads: 0 Uploads: 0	That meat screams I need juice

01-25-2009, 11:09 AM	#130
HBMTN is One Chatty Farker Join Date: 10-16-08 Location: Fairfield, Virginia Downloads: 0 Uploads: 0	My brothers first chicken in a competition, to give him credit he was a one man drunk team!

01-28-2009, 05:09 PM	#132
HawgHeaven On the road to being a farker Join Date: 08-17-08 Location: Newark, DE Downloads: 0 Uploads: 0	Well, this is a great thread! I can honestly say, that some of these entries looked a helluva lot better than my first turn in... and that was only last year at Dover. So much meat to burn, and so much to learn... __________________ Pop-Pop Phil [I][COLOR=purple]Klose Backyard Chef[/COLOR][/I] [I][COLOR=purple]18.5" WSM[/COLOR][/I] [I][COLOR=purple]Numerous Weber kettles[/COLOR][/I] Hawg Heaven Smokin' BBQ [URL]http://www.hhsbbq.com[/URL] Super, ultra-fast [B][I][U][COLOR=darkorange]ORANGE [/COLOR][/U][/I][/B]Thermapen

02-10-2009, 11:58 PM	#134
Suzy Que Found some matches. Join Date: 01-30-09 Location: Edwardsville, IL Downloads: 0 Uploads: 0	Wow...I have been reading this thread, laughing out loud...this thread was the best! I must admit that I do feel better...I am in some great company! Thanks!

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