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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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03-14-2006, 08:21 PM | #16 |
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Join Date: 12-09-04
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Name/Nickname : Captain Ron
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I haven't taken a judging class, but I would have knocked off a bit for the burnt edges on a couple of pieces and its hard to tell but it looks like the thighs are different sizes. I think a box looks much better if the pieces are uniform in size.
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03-15-2006, 11:23 AM | #17 | |
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03-15-2006, 12:08 PM | #18 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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didnt read everything, but heres my.02.
Contrast garnish colors with different lettuces and parsley, get the pieces as uniform as possible, If needed trim your best ones at the end before you glze and use a sheers to trim off burnt ends or yucky skin, then continue to glaze and massage the pieces as u glaze them at the end. Use a latex gloved hand to make the glaze smooth and with no clumps. Dont stack you dont want it to touch the top of the box and leave a blob.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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03-15-2006, 01:57 PM | #19 |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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Mista
Try dunking the chicken in hot bbq sauce using tongs. Put the chicken back on the smoker to color up. It will give you a more even sauce coating on the chicken and eliminates those brush dollops. It don't need the garnish between the chicken remember focus on the bird not the garnish. I would not put garnish in the middle of the box. |
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03-15-2006, 02:09 PM | #20 |
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Join Date: 02-15-06
Location: Waynesville, Ohio
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If I were judging, I think I'd be more likely to not like how blurry the back pieces look than the little bit of darker spots. I actually like that part, but I might not score up as much as I might without the darker areas. Having uniform pieces I think helps with appearance, but I don't think I'd care if there was any sauce on the box lid.. that just tells me the cook put as much in as he could, and I couldn't count off for it, I dont' think. It's not like it's pooled in the box.
Online judging for appearance is tough... you get all day to stare at the photo and pick it apart, where in the tent, you get a chance to look it over and it's gone on to the next judge. I've noticed that on the BBQ Forum, and I posted a pic of brisket on another forum, not even asking for feedback, and got someone's opinion that it looked dry. I wasn't asking, and you can't tell everything from a picture taken outside under an EZ Up right before turn in.
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03-15-2006, 03:47 PM | #21 | |
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Join Date: 07-19-05
Location: Long Island NY
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03-15-2006, 04:06 PM | #22 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I'm always amazed at the wealth of knowledge here.
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03-15-2006, 08:16 PM | #23 | |
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Join Date: 07-19-04
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03-15-2006, 08:44 PM | #24 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Phil, just to let you know what I was told (and I'm sure I heard it right) at the CBJ class... sauce on the inside of the lid is not something they're supposed to score down for. When I was doing it Saturday, I didn't even take a look at the lids to notice what might or might not have been on them. But I agree that it's probably best not to take chances with the judges' ideas of what looks sloppy.
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03-15-2006, 10:40 PM | #25 | |
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03-15-2006, 10:48 PM | #26 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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I never said or insinuated it would be scored down. But it makes things look messy. We always wipe down the edges of the box, make sure the leaves are clean and free of sauce, dont have stuff sticking out the sides, etc.. Its being judged on appearance, and if its looks generally sloppy, it will be judged as such, wheather it be deliberate or subliminaly.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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03-15-2006, 11:30 PM | #27 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Its human nature to mark down something that looks sloppy. You can never take the human factor out of Judging so common sense says wipe the lid clean. No biggie.
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03-16-2006, 07:05 AM | #28 | |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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Fill up the box. More looks better |
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03-16-2006, 08:31 AM | #29 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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I agree with Jimmy... fill the box! And if you do, there's no way to keep sauce and food off the inside of the lid. I found my eyes really focusing intently on the meat and garnish and not at the lid at all. We also used to make sure every little piece of greenery was unable to be seen with the lid closed... until it was pointed out to me that the lid was open by the table captain before the judges got to see it. Don't get me wrong, I try to keep things as neat looking as possible but there's some things that are tough to accomplish, depending on how you build your boxes.
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03-16-2006, 08:36 AM | #30 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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OK, we will be doing our practice cook this weekend I will be sure to post pics of all of our boxes for comments.
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