MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 10-22-2010, 12:15 PM   #1
PorkysBBQ1
Got rid of the matchlight.
 
Join Date: 10-18-10
Location: Independence, Missouri
Default Can anyone help with my turn ins

We need some help. We have been competing for about 3 years and get some calls but not on a regular basis and not any in the top 5. I have attached a few pictures of our turn ins from the Royal this year. We are also looking for help with our flavor profiles. We are mostly using sweet and moderate on heat.

Thanks
Attached Images
File Type: jpg Picture 011.jpg (27.9 KB, 185 views)
File Type: jpg Picture 012.jpg (31.5 KB, 183 views)
PorkysBBQ1 is offline   Reply With Quote




Old 10-22-2010, 12:48 PM   #2
tigercc
Is lookin for wood to cook with.
 
Join Date: 12-20-07
Location: memphis, tn
Default

The question I have is what your scores normally look like for taste and tenderness in each category. You can have all 9's in appearance but if you are getting killed in taste or tenderness it doesn't matter. On your flavor profiles, what are you currently using?
tigercc is offline   Reply With Quote


Old 10-22-2010, 03:34 PM   #3
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

i personally use just enough heat to open up and waken the taste buds.
nothing you can really pick out. but its there.
look around here for turn in box pictures. you'll find some great examples on how to improve.
welcome!
and good smoking luck!
lord i hate that guy....
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Old 10-22-2010, 03:46 PM   #4
Bentley
Babbling Farker
 
Bentley's Avatar
 
Join Date: 03-14-07
Location: Culpeper, Virginia
Default

Taste and tenderness you will obviously have to find on your own, as a CBJ, if you are gonna use garnish, fill it up, let the meat rest on it like a gentle cloud...or not.
__________________
Certified Master Judge #5382


What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."
Bentley is offline   Reply With Quote


Old 10-22-2010, 07:54 PM   #5
PorkysBBQ1
Got rid of the matchlight.
 
Join Date: 10-18-10
Location: Independence, Missouri
Default

Thanks for the reply. We are all over mostly in the 6 to 7 range on both. We do get some 8s and have received a few 9s. Thats why it is so perplexing to us. I have looked into taking a top end class. Thanks for your thoughts
PorkysBBQ1 is offline   Reply With Quote


Old 10-22-2010, 08:27 PM   #6
CBQ
is Blowin Smoke!
 
Join Date: 01-11-09
Location: Cumberland, RI
Default

Quote:
Originally Posted by PorkysBBQ1 View Post
Thanks for the reply. We are all over mostly in the 6 to 7 range on both. We do get some 8s and have received a few 9s. Thats why it is so perplexing to us. I have looked into taking a top end class. Thanks for your thoughts
Been there, done that. Best advice I ever got was to take a class once a year. You won't be able to copy anything exactly from a class. You will still have to practice a lot, adapt recipes to your equipment, learn how to fix things that go wrong (power failures, freak storms, forgetting key ingredients at home , etc.) but it will help a lot with the "what the heck are the judges looking for?" question.

You might not even need a class from an elite team, just a good team in your region can probably teach you a lot, and for a smaller investment.
__________________
Chris
Rhode Hog BBQ
"The Most Dangerous Team in BBQ" - Jon Vallone
KCBS, KCBS CBJ, NEBS
CBQ is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
first comp turn ins nthole Competition BBQ 9 08-23-2007 12:38 PM
Marshalltown turn-ins smknwhlswife Competition BBQ 14 06-28-2007 11:37 PM
Turn-ins from Memphis, TN GridironGriller Competition BBQ 13 06-13-2007 09:20 AM
Fairbanks, IN... Turn Ins cmcadams Competition BBQ 9 06-04-2007 05:10 PM
Non-styrofoam Turn-ins SmokeInDaEye Competition BBQ 3 04-10-2007 05:15 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:55 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts