Diva Q
is one Smokin' Farker
This was one of my worst practice boxes this year.
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working on DNS.. links may break temporarily.
Your WORST Box Ever! (What Not to Turn in!)
- Thread starter Jeff_in_KC
- Start date
Bbq Bubba
somebody shut me the fark up.
This was one of my worst practice boxes this year.
Are those Phesant thighs??? :biggrin:
Diva Q
is one Smokin' Farker
Quite possibly.
Jacked UP BBQ
Babbling Farker
This was one of my worst practice boxes this year.
I would love to see your best.
Diva Q
is one Smokin' Farker
still working on it.
Diva Q
is one Smokin' Farker
This one should be titled how NOT to sauce brisket.
swamprb
somebody shut me the fark up.
I heard someone turned in a corned beef brisket at Pike Place/Seattle 2 years ago.
B
bayoustylebbq
Guest
I know of one other box that should not have been turned in... We were at the Royal last year, when one of our food runners was taking the box to turn it, and someone tripped him! The box fell to the ground and with-out looking into the box to see the damage, he turned in the box! We got 4's and 3's for appearance... lol
Lesson to be learned; don't let the drunken guy run your food boxes!
Lesson to be learned; don't let the drunken guy run your food boxes!
Plowboy
somebody shut me the fark up.
Sean, that would exclude anyone on your team.
B
bayoustylebbq
Guest
Sean, that would exclude anyone on your team.
Very true Todd... Maybe that's been our problem!?! Too many drunk's on Sat morning. Y'all did tell me this "sport" is just for fun, right? I don't know what would happen if I told my guys that they have to not drink so much so we can compete... lol!
Very true Todd... Maybe that's been our problem!?! Too many drunk's on Sat morning. Y'all did tell me this "sport" is just for fun, right? I don't know what would happen if I told my guys that they have to not drink so much so we can compete... lol!
Boca BBQ
Found some matches.
J
jeffpickens
Guest
Folks, I a newbie here. Somebody educate me and tell me what's wrong some of these boxes? They don't look so bad to me. Too much garnish?
Here is a pic from my first and only competition, the Garry Maddox BBQ challenge in Philly last year.
Critiques are welcome!
Here is a pic from my first and only competition, the Garry Maddox BBQ challenge in Philly last year.
Critiques are welcome!
Smokin Turkey
is Blowin Smoke!
My only ever ribs. I am open also to constructive critique...
crd26a
Full Fledged Farker
My only ever ribs. I am open also to constructive critique...
Do the parsley across the box so it holds the ribs up. Also, turn the ribs facing up versus showing the sides. The bottom and top both look a little burnt on the outside, so if you did a 4 x 4 stack of ribs, four bottom, four top, bones towards the back but exposed, you could hide those two on the bottom row.
Plowboy
somebody shut me the fark up.
Stacking works better on spare ribs than it does for baby back ribs. The curved bones can be troublesome when trying the stacked presentation that EVERY spare cooker does these days.
L
lunchlady
Guest
nope... not EVERY spare cooker...
if I'd done a parsley box(never gonna happen tho) I'd put those ribs on TOP of the parsley... they are kinda smudged up and they look a little lost so deep in there with all that green.
They do look mmmmeaty ...
Smokin Turkey
is Blowin Smoke!
Thanks both of you's guys! This was the box I did at RocCity for Ribfest on the mini reverse flow i built. My wife had run off with my daughter to the beach, Julie and Skip were judging and customers kept popping in my tent saying, "wow! Whatcha doing? what you should do is..." LOL!
I say previous to that I had never cooked ribs myself for once I was lost and boiled then grilled and what's a membrane? lol. Now I am found!
N
Northsider
Guest
Ok I'm kinda new to comps but I never thought of taking pictures of my turn ins and now I can see a benefit in it. 
Makes it easier to go back and see what went wrong. :shock:
Makes it easier to go back and see what went wrong. :shock:
Plowboy
somebody shut me the fark up.
You must be the only cook left in the country to NOT take the Rod and Johnny class. :wink:
M
McClung
Guest
Chicken
My chicken yesterday was done an hour early, I brushed (obviously) instead of dipped, didn't trim up evenly, sizes didn't match well, and I only cooked 9 pieces so no fudge factor and I needed it! Putting green wasn't very good either. (it did place 6th though!!!)
My chicken yesterday was done an hour early, I brushed (obviously) instead of dipped, didn't trim up evenly, sizes didn't match well, and I only cooked 9 pieces so no fudge factor and I needed it! Putting green wasn't very good either. (it did place 6th though!!!)
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