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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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05-14-2008, 06:38 PM | #16 |
is One Chatty Farker
Join Date: 06-11-07
Location: Huntington Beach, CA
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TPP, thanks for that info and especially the pictures! Gotta be one of the most useful bits of info I've found here in a while!
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Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool! |
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05-15-2008, 02:20 PM | #17 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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First, thanks a bunch for the information.
How do you keep the parsley fresh and unwilted until turn-ins start? I suppose laying a couple damp paper towels on top would help, but is there a specific method? Thanks again, John |
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05-15-2008, 02:31 PM | #18 | |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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If you make the boxes the morning of, place the boxes in a cooler until turn-in. If made the night before, lay a damp paper towel on top of the parsley and then place in a cooler. The box I pictured lasted for 6 days in my fridge without any wilting using a damp paper towel.
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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Thanks from:---> |
05-15-2008, 07:58 PM | #19 |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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Priceless knowlege there Paul.
Major thanks! Mods, I'm thinking this should be put in the Road Map section.
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[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT] |
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05-15-2008, 11:24 PM | #20 |
is one Smokin' Farker
Join Date: 02-03-08
Location: IOWA
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Great stuff...thanks for sharing :)
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05-16-2008, 02:19 PM | #21 | |
Full Fledged Farker
Join Date: 03-31-06
Location: Kansas City
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Just to put it in perspective...A buddy of ours gets his parsley direct from a wholesaler (not the grocery store). He got a whole case and used 1/4 to 1/3 of it for one contest and put the rest in his fridge. He used the parsley from the same case 2 weeks later and said that it actually looked better the second time around. Now I think he said he picks up his cases a week early and let's them sit in the fridge. Just think how long it has been sitting in the cooler at the grocery store before it comes out to the front of the store. So letting it sit in a cool box over night isn't going to hurt much.
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Neal [B][I]Dodge County Smokers[/I][/B] [SIZE=1]KCBS CBJ[/SIZE] [URL="http://www.dodgecountysmokers.com"][SIZE=1][B][I]www.dodgecountysmokers.com[/I][/B][/SIZE][/URL] [I][SIZE=1]Custom Built Cooker / [/SIZE][/I][I][SIZE=1]Weber Kettle /[/SIZE][/I][I][SIZE=1]old New Braunfels offset in the backyard[/SIZE][/I] [I][SIZE=1][/SIZE][/I] |
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05-17-2008, 10:26 PM | #22 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Paul, thanks. We use that technique this weekend on our boxes and received 171 of the 180 appearance points possible, only one 7!
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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05-17-2008, 10:53 PM | #23 |
Full Fledged Farker
Join Date: 09-13-07
Location: Lincoln, Ne
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way to go on your reserve this weekend, I see Rob (munchin hogs) finally got that grand for the year too.
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Matt Burt Phat Jacks BBQ team 2 Stumps Platinum 5 (husker red) Backwoods Professionall custom mobile pit Traeger Jr, WSM new custom built insulated firebox offset |
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05-17-2008, 10:53 PM | #24 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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05-18-2008, 08:56 AM | #25 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Now, with that said......in 2 contests this year, and 2 GCs, we have not received a presentation score below an 8, with an average of four 9's and two 8's per catagory. Part of those appearance scores is the product itself, I understand that, but the greenery sure isn't hurting the scores at all......
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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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05-18-2008, 01:39 PM | #26 |
Full Fledged Farker
Join Date: 09-25-06
Location: Fairborn, OH
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Are you planning to use this idea somewhere? Like Kettering maybe? Still haven't received your entry and don't want to see you miss this big show
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Jim |
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05-18-2008, 02:01 PM | #27 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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I've been practicing on this method for a couple of months now. I used it in Pine Bluff and got great appearance scores. Here is my chicken box that got my best overall score and appearance scores were 9 8 9 9 9 8
I also discovered in my practice cooks that you can see a lot of things in a picture that you don't notice with the naked eye. I took pics of all my boxes before I closed them and uploaded them to my laptop. On this pic I straightend the crooked breast slice and cleaned off some of the little black thingy's that were stuck on the meat before I turned it in.
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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05-19-2008, 10:44 AM | #28 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Last season I had judged and noticed a couple boxes that had beds of Parsley and overly sauced thighs and the greenery stuck so much that it had to wiped off with napkin-I brought it to the attention of the table captain and was told not to judge it down.
But I too tried the "putting green" this weekend on my Chicken and got 165 and a Second Place prize, I'd like to think the judges that gave me a 6 & 7 for Appearance knew what they were looking at because they did score it high for T & T. I snipped up 6 or 7 bunches of Parsley the day before and did a practice box so the next day it went real smooth. Thanks for the tutorial Paul!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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12-16-2009, 08:02 PM | #29 |
On the road to being a farker
Join Date: 05-31-09
Location: Plant City, FL
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I'm glad the Florida Barbeque Association doesn't allow garnish. It's saves time & money. But I need to practice since my first KCBS comp is coming up next month.
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T.K. - PT's Sweet Heat |
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12-17-2009, 05:55 AM | #30 |
is one Smokin' Farker
Join Date: 09-09-08
Location: Red Lion, PA
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Quote:
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