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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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02-03-2010, 03:41 PM | #1 |
is one Smokin' Farker
Join Date: 10-06-09
Location: Centerville TN
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first practice run with pron
Well my BIL came up from GA and we decided to have a practice run before our first comp in April. I cooked ribs and brisket while he cooked chicken and pork. I have been pretty happy with my ribs but the ability to cook a brisket hot and fast has been a little tough.This weekend I think I nailed it though and knowing I have a horrible memory I made notes on everything. He may chime in later tonight on what all he did with his meats I know he spent a ton of time preping that chicken. The ribs were done at 300 for around 5 hours and the brisket I smoked at 325 i cant remember how long that's why I made notes. But I did inject and I liked the flavor. We look forward to any and all comments and suggestions you seasoned vets may have for us!
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02-03-2010, 03:59 PM | #2 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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For KCBS judges like to see the meat side of some ribs. All cut sides will probably not score as well as that honey glaze sheen on the meat side. Think Kodak moment.
A little hard to tell what the chicken really looks like from the pic but looks OK. Pork and brisket boxes loog great. That money muscle looks like something I'd be very proud to turn in.
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Ford Retired competition cook. BBQ mentor. |
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Thanks from: ---> |
02-03-2010, 08:03 PM | #3 |
Knows what a fatty is.
Join Date: 07-20-08
Location: Beaverton, Oregon
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It all looks good to me
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02-03-2010, 09:02 PM | #4 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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Ditto on Ford's comment on showing cut sides of ribs.
Chicken might be a bit heavy on the sauce, and it looks like your brisket bark is somewhat lacking. Still this is nitpicking - definitely above average boxes and very impressive for a first timer! |
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02-03-2010, 09:06 PM | #5 |
Full Fledged Farker
Join Date: 02-19-09
Location: N.W. New Jersey
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Agree with the other comments. That pork looks fantastic.
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El Supremo BBQ 4 x Gateway Drums, Meadow Creek TS250 & BBQ42, Kamado Joe large. |
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02-03-2010, 09:37 PM | #6 |
On the road to being a farker
Join Date: 08-10-09
Location: Whitfield Estates, TN
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Funny about the pork... I had no idea how to build the box! Same goes with the ribs, but I guess I didn't fare so well with those. Actually, Ford... SitNFat doesn't sauce his ribs, and has no intention of doing so for comps, no matter how much I argue with him. Maybe you guys can beat some sense into him. He's not the one who has to eat them after all. ( I will tell you that the ribs were cooked absolutely perfectly! I was very impressed by his technique.) After the pic of the chicken box was shot, I rearranged it to fit 9 pieces, and I liked that one better, although there were some sizing issues between thighs. I didn't notice that the brisket was lacking in bark... I was too busy shoving it in my face hole. I bought him some Butcher's injection and rub, and will be buying more! First time we made burnt ends, too. Farkin' delicious. Keep the comments coming... second practice is three weeks away.
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02-03-2010, 11:11 PM | #7 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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From what I can see in the pics everything looks pretty good. The ribs might look better with more of the tops showing (I like to see the bark and the cut end). And if you are going to put 9 pieces of chicken in there it will be a big plus. A lot of the judges want to see the Table Captain get a taste also. That way when the scoring ends & the chatting begins everyone knows what each entry tasted like. A lot of judges also TC at other comps.
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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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02-04-2010, 08:23 AM | #8 |
Knows what a fatty is.
Join Date: 01-17-10
Location: Woodstock, VT
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Looks great to me...I'd pick every box clean as a whistle
The sauce smears on the side of the rib box might cost you pts on appearance.
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Regards, TC |
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02-04-2010, 08:37 AM | #9 |
is one Smokin' Farker
Join Date: 01-05-06
Location: Rockland, MA
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I also think that everything looks great for your first practice run.
I agree with Ford on the ribs... even if you don't want to sauce them, all 'cut sides' are just not as appealing-looking. One thing I gotta say though, and this is only my opinion... if those burnt ends were mine, I would not have put them in the box. Too ''burnt' looking. They probably tasted farkin' phenomenal, but you should remember that you only want to put your BEST in that box, even if you plan to put something in, have the ability to change it up if something happens. just sayin'... the slices look like I want to eat them immediately, BTW! Great job and best of luck in April!
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[I][FONT=Century Gothic]michelle[/FONT][/I] [I][FONT=Century Gothic]lunchmeat BBQ team[/FONT][/I] [I][FONT=Century Gothic]President - New England BBQ Society[/FONT][/I] [URL="http://www.nebs.org"][I][FONT=Century Gothic]www.nebs.org[/FONT][/I][/URL] [I][FONT=Century Gothic]2 Backwoods Partys [/FONT][/I] [I][FONT=Century Gothic]WSM, 2 Weber kettles, Weber Performer[/FONT][/I] [I][FONT=Century Gothic]Large BGE[/FONT][/I] |
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02-04-2010, 08:40 AM | #10 | |
is one Smokin' Farker
Join Date: 01-05-06
Location: Rockland, MA
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Quote:
It is comments like these that TRULY annoy me. JUDGE THE MEAT, PLEASE!!! I didn't even see those smudges until you said it, I was too busy looking at the meat.
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[I][FONT=Century Gothic]michelle[/FONT][/I] [I][FONT=Century Gothic]lunchmeat BBQ team[/FONT][/I] [I][FONT=Century Gothic]President - New England BBQ Society[/FONT][/I] [URL="http://www.nebs.org"][I][FONT=Century Gothic]www.nebs.org[/FONT][/I][/URL] [I][FONT=Century Gothic]2 Backwoods Partys [/FONT][/I] [I][FONT=Century Gothic]WSM, 2 Weber kettles, Weber Performer[/FONT][/I] [I][FONT=Century Gothic]Large BGE[/FONT][/I] |
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02-04-2010, 09:54 AM | #11 | ||
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Every thing looks great. I too agree with Ford on his rib comments thou. The thing I would worry about with having the ribs laying on the side is that they may end up looking dry as well. Remember that they are could be as much as a 10-15 minute delay between when you close the box and they are actually eaten. And while the appearance scoring is done, a dry looking rib is not as appetizing when you are about to take a bite as one that still looks nice and moist. You may not loose many points but why loose any?
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We actually take a picture just before we are going to turn in the box. For some reason it gives me a better overall view and I inevitably find some little thing to change.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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02-04-2010, 10:06 AM | #12 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I think the food looks great, try some sauce on your burnt ends to lighten up those colors a little bit. What is the bright red color on the food, I like it a lot. You may want to get some kind of glaze on the brisket to brighter up the face color a little bit. Pork looks good, I don't use the money, but yours looks awesome. The ribs, I agree with ford, top up to show that beautiful glaze. Chicken, it's a crap shoot, I would throw your chicken in the mix anyday. Nice job on the MEAT.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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02-04-2010, 10:21 AM | #13 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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You've learned well grasshopper....
Excellent group of boxes. ModelMaker
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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02-04-2010, 10:31 AM | #14 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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It's tough to do this via pictures, but the comments above are right on. If I was scoring those boxes here is what i would probably give.
Brisket - 8 or 9 - The burnt ends do look dark, and the slices could be neater. The spacing between the slices is not consistent. Ribs - 7 - turn the ribs so the bark shows. Really consider a light glaze to make then shine. Also, if you can build the parsley base higher to bring the ribs up in the box they will stand out more. Pork - 9 chicken - 8 or 9 - If I am going to get very picky the arrangement is a little sloppy. Also, turn the box 90 degrees so that the hing is at the back and look at it. that is the way hat the judges will see it. Overall great job!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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02-04-2010, 11:37 AM | #15 | |
is one Smokin' Farker
Join Date: 01-05-06
Location: Rockland, MA
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Quote:
THAT, my brother, is the MAJOR problem with appearance scores... CBJ's are instructed, over and over and OVER again, to JUDGE THE MEAT. Not the parsley, not the smudges, not whether or not all your pieces are uniform or your slices are evenly spaced... I could go on and on. Obviously, if those teeny smudges can 'knock your score down' there is something VERY WRONG with the way SOME judges are judging appearance. S... M... A 's ... (where the hell is YankeeBBQ when you need him? ) so, to try to get back to the original post... I thought your boxes looked really great, especially for a first time practice run. ... these are my comments, from a 'seasoned competitor'...
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[I][FONT=Century Gothic]michelle[/FONT][/I] [I][FONT=Century Gothic]lunchmeat BBQ team[/FONT][/I] [I][FONT=Century Gothic]President - New England BBQ Society[/FONT][/I] [URL="http://www.nebs.org"][I][FONT=Century Gothic]www.nebs.org[/FONT][/I][/URL] [I][FONT=Century Gothic]2 Backwoods Partys [/FONT][/I] [I][FONT=Century Gothic]WSM, 2 Weber kettles, Weber Performer[/FONT][/I] [I][FONT=Century Gothic]Large BGE[/FONT][/I] |
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