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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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04-01-2007, 10:08 PM | #1 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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chopped brisket & chicken
Not wanting to hi-jack Hawgsnheifers thread....
KCBS says brisket may be also be turned in chopped or pulled. Has anyone done so? Same goes for chicken. HAs anyone chopped it or just turn in pieces?
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www.facebook.com/BarkinDawgsBBQCatering |
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04-01-2007, 10:40 PM | #2 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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04-01-2007, 11:27 PM | #3 |
Full Fledged Farker
Join Date: 09-25-05
Location: PDX
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I was presented an entry that was shredded once. It had been WAY overcooked but the turn in had a very nice sauce that probably helped them out. I would like to see someone turn in a great chopped or pulled entry and give the sliced guys a run for their money. I do suspect that most judges would make it down just on looks. Similar to chicken entries that are not thighs.
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KCBS CBJ Traeger pellet 125 WSM x2 Weber Kettle Weber Summit Platinum D6 La Caja China #2 |
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04-01-2007, 11:52 PM | #4 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Pulled/shredded but not by choice Flavor scores were good, but everthing else was a beating...as it should have been. It wasn't our first choice!
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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04-02-2007, 08:25 AM | #5 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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I had to turned in chopped briskit once. It was excellent, but slices would not hold together. It was just as tasty as the same briskit that we had scored well in, but did not score well with this.
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04-02-2007, 08:59 AM | #6 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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I've done it twice a and placed second in brisket both times. However, I put slices in the box, too. I wanted them to see that it was a choice NOT because the brisket was overcooked, but because I could get two tastes out of the same piece of meat.
Otherwise, I think the judges interpret it as, "This brisket was overcooked and the cook couldn't get good slices." The opposite is true of supper thin slices, "This brisket was undercooked and that's why my slice is as thin as a piece of paper."
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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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04-02-2007, 09:22 AM | #7 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I turn in slices of brisket along with chopped ends.
I got an entry as a judge of pulled chicken. It was horrid.... It had gotten cold, and they hadn't taken the trouble to take all the fat out of the meat. I think I gave it a 4 in appearance, 4 in texture and a 2 in taste. It was truly awful.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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04-02-2007, 09:41 AM | #8 | |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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Quote:
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04-02-2007, 09:44 AM | #9 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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G, I just mailed in my score to AZ. :)
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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04-02-2007, 10:03 AM | #10 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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We need one of those rolling laughing smilies.
That was funny.
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Wannabe BBQ Illuminati |
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04-02-2007, 11:27 AM | #11 |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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I was always told that slices should be the width of a number 2 pencil. Anyone else heard of this?
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MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
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04-02-2007, 11:35 AM | #12 | |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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Quote:
That is what I've been told too. At the judging table I don't see it as a rule though. I have seen all sorts of slices, even aling the grain. (Like chewin on a football )
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"Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425 |
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04-02-2007, 11:41 AM | #13 | |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Quote:
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Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
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04-02-2007, 11:56 AM | #14 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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I've not heard of a #2 pencil, but 1/4" is what we've been told and follow.
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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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04-02-2007, 12:09 PM | #15 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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This weekend I had the pleasure of participating in Dr. BBQ's competition class. During the class he said one thing that really stuck in my mind: "Perception is reality". You are totally justified in submitting chopped brisket but because most submit slices the judges in their own mind may wonder why you chose to submit chopped brisket. They may think you submitted chopped because something went wrong with your cook. Remember the judges are human beings and thier perception of what you turned in becomes your reality in how they score you.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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