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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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06-29-2008, 08:39 PM | #1 |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
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Rookie Boxes
Did a practice comp in my backyard Friday night into Saturday. Getting ready for my first official competition on July 11th. Wanted to get some feedback from ya'll on my boxes. Haven't had the pleasure of doing my own yet other than helping out at a couple of comps with some friends........so I know I need plenty of help!! No pics of pork box since I am leaving that in the hands of a friend who doesn't think he needs to practice We are experimenting with a couple of different rubs/sauces on the chicken. The ones in the back row are different from the front row.
Thanks for all the help!
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Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer |
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06-29-2008, 08:47 PM | #2 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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July 11th? You must be going to Ankeny. See you there.
My opinions - I think the greens look good on all of them but as far as the meat goes. Try to even out color on the chicken. ie: you have some dark spots. If your going to place a rib to show the meat like that one on the bottom. Be sure they are moist and get the one with a good smoke ring. I know they're not suppose to judge on the smoke ring but if it's there, it sure helps. For the brisket, make sure you have the fat trimmed off. It looks like there is a layer of fat on the top.
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Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
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06-29-2008, 08:51 PM | #3 | |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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06-29-2008, 08:54 PM | #4 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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Your right. Thanks for pointing that out Podge.
__________________
Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
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06-29-2008, 08:55 PM | #5 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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I wouldn't trim the brisket fat. place your slices fat side down. Hide the fat on the first slice with garnish or trim it after you slice. That little bit of fat has a lot of flavor in it.
I would NEVER put a rib on edge like that.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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06-30-2008, 01:30 AM | #6 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Pat -
Chicky: I like the top ones better, color & texture look more even. Ribs: Too much green & 1 piece looks skinny, how about 2 rows of bones or another rib on the bottom? Brisket: Fat side down like Todd said, or maybe just 6 or 7 slices & some burnt ends? If you're doing Ducks, I'll see ya there . I'll be there Friday visiting & Saturday judging. ps - your cousin gave it up --- CONGRADULATIONS ! ! !
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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06-30-2008, 01:45 AM | #7 |
is one Smokin' Farker
Join Date: 01-23-07
Location: Orange County, CA
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I disagree, guys. The fat cap on the brisket looks trimmed to the right thickness to me. I personally like to trim the fat to about 1/4" thickness before cooking. I like that the fat was left as is after cooking. Nice bark on that fat, I'll bet it tastes great. I'd score that brisket a 9.
pat I'm curious about the knife marks on the brisket - did you use an electric knife to slice those? The ribs look skimpy on all that green. The side shot on the one rib looks nice, but I would have preferred to see another row of baby backs instead. I'd go a 7, maybe 8 on the ribs. Chicken, I'd go 8. I like the angled presentation. I like the equally sized and trimmed pieces. The sauce application could be more even. So could the color. Nail those two things and I'd go to a 9.
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1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen |
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06-30-2008, 07:57 AM | #8 |
is One Chatty Farker
Join Date: 08-29-06
Location: Arlington, Nebraska
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I am with Prof Salt on the brisket, keep the fat, but like Plowboy said flip it over.
On the ribs use a second row if you can. Or run them corner to corner I am not a big fan of the rib on its side (I know). I am going against what others are saying on the chicken and going for the front row, even out the sauce and you should have some nice looking chicken. I think you also did a good job on the greens, maybe a bit more here and there, but remember to focus on your meat and make greens compliment not take center stage. Good luck on the 11th! We will be pulling for you.
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________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven |
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06-30-2008, 08:08 AM | #9 |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
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Thanks for the input everyone! I really appreciate the honest remarks. The contest is in Ankeny so I will see ya there Dave and Ray
I did TRY to trim the fat on the brisket to a minimal level...looks like it could have been trimmed a bit more. I will try flipping the slices over to hide the fat and expose the smoke ring better. No electric knife.....just a serrated blade.
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Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer |
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06-30-2008, 08:14 AM | #10 |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
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__________________
Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer |
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06-30-2008, 01:55 PM | #11 |
Full Fledged Farker
Join Date: 10-23-07
Location: Norwalk,Iowa
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Pat, try to cut your brisket slices with one sweep of the knife. This will cut down on the "ruggedness" of your slice.
We'll be at ankeny too,hopefully over my cold so I can beat Ray! |
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06-30-2008, 02:26 PM | #12 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Quote:
When I saw the slices, I had to look twice because I thought it was sliced the wrong way: with the grain.
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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06-30-2008, 02:38 PM | #13 | |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
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Quote:
__________________
Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer |
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06-30-2008, 03:09 PM | #14 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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We use a Forschner 12" Kullenschliffe w/ a granton edge for slicing brisket. It has worked well for us.
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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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06-30-2008, 03:10 PM | #15 |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
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Thanks Paul!!
__________________
Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer |
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