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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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02-28-2011, 02:14 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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More chicken practice pics
I think I'm getting closer. What do you think?
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02-28-2011, 02:38 PM | #2 |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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Looks great man. Keep it up....
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02-28-2011, 03:42 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Those look good Neil, did you try putting them in a box?
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-28-2011, 03:58 PM | #4 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Neil,
All peices look great and very appetizing. To pick the "best" is tough, but: Top Row--Second from left. Bottom Row--1-2-3 from the left. Best overall is 3 from left on bottom row. All of this may just be lighting and camera angle. The bottom row (1-3) are symetrical, neat, nice color, and basically show a high level of ability by the cook. I do not see any that should suffer much (if any) on appearance. Great Job TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
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02-28-2011, 04:00 PM | #5 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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No box yet. I can make a putting green. I'm working making fantastic meat to put in the box.
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02-28-2011, 04:09 PM | #6 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
If I can get them all to look like that number 3 then I might have a shot in Gilbert, AZ. |
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02-28-2011, 04:23 PM | #7 |
On the road to being a farker
Join Date: 04-13-10
Location: Chandler, AZ
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Thats some fine looking chicken. I better get practicing before Gilbert.
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I.A.B. 30 BBQ Chandler, AZ |
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02-28-2011, 05:05 PM | #8 |
is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
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top picture top row number three is a good looker. some of pieces look like too much variety in dark color and light color on same piece. may be the photo but i think it would cost you points to have that much variety. good luck in gilbert keith
ps the bite through looks great Last edited by mobow; 02-28-2011 at 05:06 PM.. Reason: add more comment |
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02-28-2011, 05:25 PM | #9 |
Full Fledged Farker
Join Date: 09-23-09
Location: Grant City, MO
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Just remember to try to keep them as close to the same size and shape. I usually do around 18 thighs and pick from that.
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02-28-2011, 05:27 PM | #10 |
Full Fledged Farker
Join Date: 09-23-09
Location: Grant City, MO
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Forgot to add the bite through looks great, hopefully they tasted as good as the look.
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[COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL] |
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02-28-2011, 05:29 PM | #11 |
is one Smokin' Farker
Join Date: 02-02-11
Location: The Rehab Riviera, CA
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Very Nice
I'd give it an "8" for sure...
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02-28-2011, 09:03 PM | #12 |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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Great looking chicken!
I agree with Tim's appraisal. Which leads me to a question.... Is it better to keep the bone tucked and trim lightly on the ends vs. squaring off the ends nicely and exposing a small amount of bone?
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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03-01-2011, 07:19 AM | #13 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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That is an interesting question. Comments?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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03-01-2011, 08:54 AM | #14 |
Full Fledged Farker
Join Date: 12-28-09
Location: Wilmington, Delawhere
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Sometimes with shrinkage it can be difficult to hide the bone (that's what she said)...but seriously, I always try a get the meat and skin over the bone as I prefer a thigh that shows very little or none of the bone. I think it makes for a cleaner, neater presentation.
Just my $.02...but what do I know, I haven't gotten any calls in chicken. Either way, I really like the color and finish on yours...your definitely on your way!
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Mark aka Earl [URL="http://www.slowerlowerbbq.com/"]Slower Lower BBQ[/URL] (2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it) KCBS MABA 180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014) |
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03-01-2011, 09:30 AM | #15 |
Full Fledged Farker
Join Date: 09-23-09
Location: Grant City, MO
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I try to keep the bone hidden also Sometimes it is difficult with shrinkage, but when you put them in the box try arrange it to where it reveals minimally. After they score appearance it doesn't matter.
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[COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL] |
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