First Turn in box practice

Sticks-n-chicks · 08-09-2008, 09:58 AM

Please take a look and let me know your thoughts.

http://www.sticksnchicksbbq.com/pictures.htm

Sticks-n-chicks · 08-09-2008, 10:22 AM

Here are my ribs

Sticks-n-chicks · 08-09-2008, 10:27 AM

here are th ribs

Bigmista · 08-09-2008, 10:31 AM

Here are my comments:

1. Never present with the fat side on top. Personally, I trim the fat off before slicing.

2. If your brisket is going to be too wide for the box, trim it before you cook it.

3. Take all of your slices from the same section of brisket so the top edges look congruent.

4. Use a wet paper towel, a q-tip or tweezers to remove the bits of rub that fall on to the face of your slices.

5. Stay away from flat leaf parsley. It's too hard to make it look even and it doesn't really bring anything to the garnish party.

All that being said, can you send me a few slices because it looks tasty.

Sticks-n-chicks · 08-09-2008, 11:08 AM

it's even crisp

Captain Caveman · 08-09-2008, 11:46 AM

Ribs: need more sauce. fill in the spots where there is no garnish.
Chicken: use more uniform pieces, and sauce more.
brisket: I agree with BigMista on the fat and clean-up. I personally leave a little fat, but it is on the bottom of the box. like your 2nd picture.

PatioDaddio · 08-09-2008, 02:29 PM

I agree completely with all of Big Mista's comments, and I would add one more. Presentation is all about attention to detail. It's the little nit-picky things that separate the 9's from the 6's and 7's.

Below is one of my practice brisket boxes as food for thought. The hole in the lower left was intended for burnt ends that weren't ready, so imagine some killer chunks there. :-) This box is far from perfect (for example, note the missing finishing sauce at the top edge of the third slice down), but hopefully it helps a little.

Here is are some videos of the Texas Rib Rangers prepping their boxes:

Brisket
Ribs
Pork

Keep practicing,
John

pipobbq · 08-09-2008, 02:59 PM

I know I'm a new guy here but I'm going to say this anyway at the risk of getting flamed. People get too definitive with comments. I was top ten KCBS in brisket last year and every presentation was fat side up usually with a little visible fat along the edge of the slice (it was never trimmed after it was cooked).

PatioDaddio · 08-09-2008, 03:56 PM

Those are completely legit comments. Of course, appearance is only a small part of the overall score, and there is no magic formula. Will the fat-side up/down argument ever end? Probably not.

John

cmcadams · 08-09-2008, 07:59 PM

For pure appearance, the brisket looks sloppy with rub on the face of the slices, and the chicken skin looks 'puckered' and dry... think about sauce on everything.

Sticks-n-chicks · 08-09-2008, 08:38 PM

Thank you for all of your comments, I will be trying again and again over the next few weeks. Keep em comming.

Gowan · 08-09-2008, 09:18 PM

Ditto to BigMista's tips. I'm in awe of a man who can find a way to use the word "congruent" in a barbecue post! :D

Dustaway · 08-09-2008, 10:10 PM

you will not get flamed here if you just speak your mind and not be negative and keep it on topic

Quote:

Originally Posted by pipobbq

I know I'm a new guy here but I'm going to say this anyway at the risk of getting flamed. People get too definitive with comments. I was top ten KCBS in brisket last year and every presentation was fat side up usually with a little visible fat along the edge of the slice (it was never trimmed after it was cooked).

Jacked UP BBQ · 08-09-2008, 11:30 PM

Try and keep the ribs in a tighter row for presentation, almost looking like they are from the same rack if they aren't. I noticed that makes a difference with presentation.

08-09-2008, 09:58 AM	#1
Sticks-n-chicks Full Fledged Farker Join Date: 07-09-08 Location: Shawnee, KS	First Turn in box practice Please take a look and let me know your thoughts. http://www.sticksnchicksbbq.com/pictures.htm __________________ Co-Founder and Executive Director of Operation BBQ Relief - [URL="http://www.operationbbqrelief.org"]http://www.operationbbqrelief.org[/URL] Partner in CompBBQ - A Competition Management System [URL="http://www.CompBBQ.com"]http://www.CompBBQ.com[/URL] Sticks-n-Chicks BBQ Team Warm Smoke, Blue Skies...Best of days \| Yoder 640 \| FEC-100 \| ABS Qube \| 3 UDC's \| WSM \| KCBS CBJ Last edited by Sticks-n-chicks; 07-14-2009 at 08:31 AM..

08-09-2008, 10:22 AM	#2
Sticks-n-chicks Full Fledged Farker Join Date: 07-09-08 Location: Shawnee, KS	Ribs Here are my ribs __________________ Co-Founder and Executive Director of Operation BBQ Relief - [URL="http://www.operationbbqrelief.org"]http://www.operationbbqrelief.org[/URL] Partner in CompBBQ - A Competition Management System [URL="http://www.CompBBQ.com"]http://www.CompBBQ.com[/URL] Sticks-n-Chicks BBQ Team Warm Smoke, Blue Skies...Best of days \| Yoder 640 \| FEC-100 \| ABS Qube \| 3 UDC's \| WSM \| KCBS CBJ

08-09-2008, 10:27 AM	#3
Sticks-n-chicks Full Fledged Farker Join Date: 07-09-08 Location: Shawnee, KS	here are th ribs __________________ Co-Founder and Executive Director of Operation BBQ Relief - [URL="http://www.operationbbqrelief.org"]http://www.operationbbqrelief.org[/URL] Partner in CompBBQ - A Competition Management System [URL="http://www.CompBBQ.com"]http://www.CompBBQ.com[/URL] Sticks-n-Chicks BBQ Team Warm Smoke, Blue Skies...Best of days \| Yoder 640 \| FEC-100 \| ABS Qube \| 3 UDC's \| WSM \| KCBS CBJ Last edited by Sticks-n-chicks; 07-14-2009 at 08:31 AM..

08-09-2008, 10:31 AM	#4
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Here are my comments: 1. Never present with the fat side on top. Personally, I trim the fat off before slicing. 2. If your brisket is going to be too wide for the box, trim it before you cook it. 3. Take all of your slices from the same section of brisket so the top edges look congruent. 4. Use a wet paper towel, a q-tip or tweezers to remove the bits of rub that fall on to the face of your slices. 5. Stay away from flat leaf parsley. It's too hard to make it look even and it doesn't really bring anything to the garnish party. All that being said, can you send me a few slices because it looks tasty. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

08-09-2008, 11:08 AM	#5
Sticks-n-chicks Full Fledged Farker Join Date: 07-09-08 Location: Shawnee, KS	Here is the chicken it's even crisp __________________ Co-Founder and Executive Director of Operation BBQ Relief - [URL="http://www.operationbbqrelief.org"]http://www.operationbbqrelief.org[/URL] Partner in CompBBQ - A Competition Management System [URL="http://www.CompBBQ.com"]http://www.CompBBQ.com[/URL] Sticks-n-Chicks BBQ Team Warm Smoke, Blue Skies...Best of days \| Yoder 640 \| FEC-100 \| ABS Qube \| 3 UDC's \| WSM \| KCBS CBJ Last edited by Sticks-n-chicks; 07-14-2009 at 08:31 AM..

08-09-2008, 11:46 AM	#6
Captain Caveman is one Smokin' Farker Join Date: 05-04-07 Location: Carthage, Mo.	Ribs: need more sauce. fill in the spots where there is no garnish. Chicken: use more uniform pieces, and sauce more. brisket: I agree with BigMista on the fat and clean-up. I personally leave a little fat, but it is on the bottom of the box. like your 2nd picture. __________________ -Chad Caveman Cuisine BBQ Team HEMI orange "Gravity Feed" Clone 2 Hotrod Black "Gravity Feed" clones Mobile Kitchen Towable offset CBJ #24304 KCBS member #24304

08-09-2008, 02:29 PM	#7
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	I agree completely with all of Big Mista's comments, and I would add one more. Presentation is all about attention to detail. It's the little nit-picky things that separate the 9's from the 6's and 7's. Below is one of my practice brisket boxes as food for thought. The hole in the lower left was intended for burnt ends that weren't ready, so imagine some killer chunks there. :-) This box is far from perfect (for example, note the missing finishing sauce at the top edge of the third slice down), but hopefully it helps a little. Here is are some videos of the Texas Rib Rangers prepping their boxes: Brisket Ribs Pork Keep practicing, John

08-09-2008, 02:59 PM	#8
pipobbq Found some matches. Join Date: 07-15-08 Location: Wichita, KS	I know I'm a new guy here but I'm going to say this anyway at the risk of getting flamed. People get too definitive with comments. I was top ten KCBS in brisket last year and every presentation was fat side up usually with a little visible fat along the edge of the slice (it was never trimmed after it was cooked).

08-09-2008, 03:56 PM	#9
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Those are completely legit comments. Of course, appearance is only a small part of the overall score, and there is no magic formula. Will the fat-side up/down argument ever end? Probably not. John

08-09-2008, 07:59 PM	#10
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	For pure appearance, the brisket looks sloppy with rub on the face of the slices, and the chicken skin looks 'puckered' and dry... think about sauce on everything. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

08-09-2008, 08:38 PM	#11
Sticks-n-chicks Full Fledged Farker Join Date: 07-09-08 Location: Shawnee, KS	Thank you. Thank you for all of your comments, I will be trying again and again over the next few weeks. Keep em comming. __________________ Co-Founder and Executive Director of Operation BBQ Relief - [URL="http://www.operationbbqrelief.org"]http://www.operationbbqrelief.org[/URL] Partner in CompBBQ - A Competition Management System [URL="http://www.CompBBQ.com"]http://www.CompBBQ.com[/URL] Sticks-n-Chicks BBQ Team Warm Smoke, Blue Skies...Best of days \| Yoder 640 \| FEC-100 \| ABS Qube \| 3 UDC's \| WSM \| KCBS CBJ

08-09-2008, 09:18 PM	#12
Gowan is Blowin Smoke! Join Date: 08-08-07 Location: Cartersville, GA	Ditto to BigMista's tips. I'm in awe of a man who can find a way to use the word "congruent" in a barbecue post! :D

08-09-2008, 11:30 PM	#14
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	Try and keep the ribs in a tighter row for presentation, almost looking like they are from the same rack if they aren't. I noticed that makes a difference with presentation.

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