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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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03-13-2006, 03:54 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Chicken turn-in box
My teammate, BBQJunkie, has been working on his presentation for chicken. Here is the latest pic:
http://www.bbqjunkie.com/wp-content/...cken_plate.jpg Can we get opinions from all of you judges and competitors, please?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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03-13-2006, 04:02 PM | #2 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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Is that chicken?????? Hmmm...maybe need to reconsider this judging class. Just kidding. Looks very apealing. Although every one of these I've seen, all the meat's look very similar in color. Hope there's a bit of variety out there. Scott
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
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03-13-2006, 05:13 PM | #3 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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I actually think it looks quite appealing.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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03-13-2006, 05:19 PM | #4 |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Nice, I'll PM ya a few pointers.....
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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03-13-2006, 05:26 PM | #5 |
Full Fledged Farker
Join Date: 12-15-05
Location: Essex Jct. Vermont
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I think the chicken looks good but the box looks sloppy. With some attention to detail you would probably get a few more points. Thats the easy part, the hard part is cooking great looking chicken and it seems you have that part down.
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03-13-2006, 10:04 PM | #6 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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hey mista, how many thighs you trying to get in that box anyway. i would look at the shape of the box and try to divide it up evenly, fitting one piece of chicken into each portion of the box, for example two rows of three for a total six. also i would watch the char around the edges, and perhaps a slightly thicker coat of sauce or glaze to make them a bit glossier. then i would pleat the lettuce to make it perfectly semetrical all the way around with only curly parts and no flat spots showing. thats about it but take my suggestions for what they are worth. i have never been in a competition before.
phil |
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03-13-2006, 11:00 PM | #7 |
Banned
Join Date: 07-18-04
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The chicken looks great, but I agree with Rich - it looks a bit sloppy. A comment I've overheard from judges when meat overlaps or is piled on top of each other is that the cook is looking to hide some flaw. I'd also try and keep the lettuce in the box.
And if I'm not mistaken - you're disqualified for using red tipped leaf lettuce. Or was that the trick question from the beginning? |
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03-14-2006, 12:58 AM | #8 |
Full Fledged Farker
Join Date: 07-19-04
Location: Long Beach, CA
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I didn't realize judging could be so persnickety.
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03-14-2006, 05:01 AM | #9 | |
Banned
Join Date: 09-12-05
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Quote:
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03-14-2006, 04:02 PM | #10 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 03-14-06
Location: Murrieta, CA
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good comments, the lettuce needs to be even all around the box, it really is attention to detail on the turn in. You would get a 7 from me, it's better looking than expected, but has a ways to go to get a 9. Even though rookiedad says he's never been in a comp, he has sound advice. I think everyone in competition uses green leaf lettuce, wash it good, early on and then wrap it in a paper towel and keep it cool and moist.
Wish I was going to the Autry, but can't make it this year. Good luck to you. |
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03-14-2006, 06:21 PM | #11 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Quote:
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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03-14-2006, 07:05 PM | #12 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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We're having our test run this weekend. Gonna pull my brisket a little earlier than usual so I can get some good slices before it crumbles.
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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03-14-2006, 07:09 PM | #13 | |
Banned
Join Date: 07-18-04
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Quote:
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03-14-2006, 07:58 PM | #14 | |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Quote:
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KCBS Member #14287
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03-14-2006, 08:10 PM | #15 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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Ya need ta fit them even in the box You wouldnt belive how perfect guys have the boxs one after another. When judging one wonders if Chickens are really thighs only. perfect small matched thighs
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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