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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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07-17-2007, 07:55 PM | #1 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Rookie Season - Progression of Presentation
I wanted to show the progression of our turn ins - it's as much for me to see at the same time as it is for you to provide comment.
We've done three comps, and the turn in's are in order or contest - go accross. If these pics take too much space, it's OK to take down.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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07-17-2007, 08:02 PM | #2 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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And brisket
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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07-17-2007, 08:08 PM | #3 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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My picks would be...
#2 Chicken #3 Ribs #2 Pork #3 Brisket
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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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07-17-2007, 08:09 PM | #4 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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my pics would be
Chicken # 2 Ribs # 1 Pork # 1 (the others look very dry) Brisket # 3
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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07-17-2007, 08:13 PM | #5 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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I'll make my comments on #3's to see what I think look like they should have been better based on the prior 2
Chicken - looks like I should not have left over direct heat as long to finish then spritz'd Ribs - looks like it has a finger mark on the first 2 ribs Pork - if I'm going to slice, put in 6 slices and fill with pulled Brisket - maybe lay a bit more flat to look like it fills the box more
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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07-17-2007, 08:23 PM | #6 |
On the road to being a farker
Join Date: 05-26-07
Location: Lincoln,Ne
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Yeah same here. I think your brisket has a weird look to it, maybe too brown or something, but it is the best of the three.
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The Saucy Lads BBQ Team Brinkmann Electric Bullet Weber Kettle Homemade Cabinet Smoker Large Homemade Offset Large Stumps Clone |
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07-17-2007, 10:10 PM | #7 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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I would agree. #2 chicken #3 Ribs #2 Pork #3 Brisket If you can, add burnt ends to your brisket entry. Heres a pic of my 2nd place ribs. You can compare presentations anyway. This is the way I almost always do it. Unless the ribs are to fat like they were in Marshalltown. DSCF3783.jpg
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Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
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07-17-2007, 11:12 PM | #8 |
Full Fledged Farker
Join Date: 05-08-07
Location: Ankeny, IA
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Mayor, Those are some great looking ribs. What is the key to getting that great deep red color? Mine turn out much darker brown. Do you put on the finish at the very end. I have basted the ribs and then put them back on the smoker for 30 to 60 minutes to firm them up.
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Boondoggle BBQ American Royal Open Grand Champion 2009 FEC-100, GMG Bowie, Weber kettle 22.5 w/rotisserie KCBS CBJ #23234 |
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07-17-2007, 11:13 PM | #9 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Ray, do you do 3-2-1 in your Gator?
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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07-18-2007, 06:43 AM | #10 | |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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Quote:
Yep. Pretty much. It's 3 hours smoke, foil for about 2 hours. I check them after an hour and make sure their not getting done too fast. pull out of foil and sauce put back on for about 30 min. Agian, check them and make sure the sauce is just firming and not burning. Cook the crap out of them. Thats my motto.
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Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
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07-18-2007, 11:01 AM | #11 |
On the road to being a farker
Join Date: 05-26-07
Location: Lincoln,Ne
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Here is a pic of the last brisket I turned in, just for another example of a turn in box.
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The Saucy Lads BBQ Team Brinkmann Electric Bullet Weber Kettle Homemade Cabinet Smoker Large Homemade Offset Large Stumps Clone |
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07-18-2007, 11:16 AM | #12 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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My 1 cent:
Chicken is too big.. cut it down so it looks better, but it doesn't look bad, just splotchy. Ribs aren't looking bad... I prefer the last one... Just pay attention to detail. They're too dark, though. Pork... Pork rarely looks good, but I have to say that the last one looks not good at all. The first one looks ok... Don't shred it so much, maybe. And it looks dry as it progresses. Brisket looks dry. Make sure all slices are very even, and the first one does the best of showing a bit of each slice. You can put more than 6 in the box to fill it up, or do burnt ends with it (just make sure they're good, as a judge may score you based on any one thing they eat). It can be cut to fix the box better, too.
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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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07-18-2007, 12:45 PM | #13 | |
is one Smokin' Farker
Join Date: 03-07-07
Location: Birmingham Alabama
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Quote:
Man thats some good looking brisket, I just ate lunch and now I'm hungry again.
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ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way. |
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07-18-2007, 12:57 PM | #14 |
On the road to being a farker
Join Date: 05-26-07
Location: Lincoln,Ne
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Thanks that got us a third place trophy. I thought our brisket was our weakest entry in that contest, but it got us our only call... shows what i know.
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The Saucy Lads BBQ Team Brinkmann Electric Bullet Weber Kettle Homemade Cabinet Smoker Large Homemade Offset Large Stumps Clone |
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07-18-2007, 01:17 PM | #15 |
is One Chatty Farker
Join Date: 10-11-06
Location: Huntington Beach California
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Briskets look fine to me. Basted with a little au jus is for color.
I can't get used to so much sauce on ribs(for competitions) though.
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