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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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04-08-2010, 10:12 AM | #1 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Turn in box question?
Hi everyone.
A gentleman is going to allow me to smoke some chickens for the practice kc event in Eagle City and I was reading the thread about the turn in boxes. And I've found out you want 6 peices in the box, that's fine. But why does everyone serve letus on the bottom of the box? Also Were do I buy little to go containers to add bbq sauce? Just incase they want to dip the chicken into the sauce? |
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04-08-2010, 10:16 AM | #2 |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
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Lettuce or parsley is in the box to help the meat not slide around, and to also enhance the appearance of the meat. It looks better on a bed of fresh greens than a bed of white styrofoam.
Regarding sauce cups - if it is KCBS, you can't do that. If you are submitting sauced entries, the meat needs to have the sauce applied to it. You can't put anything but the meat and a few approved garnished in the box. No cups, foil, etc. |
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04-08-2010, 10:30 AM | #3 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Thank you Brew B-q,
Yes it's a kc style practice event. So basically Lettuce or parsley? Ok thanks and why 6 peices? Why not 8 or 4 or 2? Is it because 6 pieces fits in the box perfect? |
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04-08-2010, 10:35 AM | #4 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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6 minimum; 1 for every judge, can have more. Search for worst turn in boxes, you'll find many examples.
Do not crowd. No puddling of sauce/juice. The better looking greenery frames the bbq by making a "putting green". I suggest looking at the 2010 rules; found on right side (PDF) of this page: http://www.kcbs.us/contact.php
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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04-08-2010, 10:42 AM | #5 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Thanks Lake Dog. I've been looking at that thread all morning and I've learned a lot.
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04-08-2010, 10:51 AM | #6 |
is one Smokin' Farker
Join Date: 05-21-07
Location: Moberly, Mo
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I agree - the parcely and lettuce really serve no purpose except keeping the meat in place and looking good for the judges.
6 pices is really all I can fit. I do bone in thighs, now some people do the bone out (what i like ot call nuggets) and their presentations show 9 in a box.
__________________
Paydabill Lit & Loaded BBQ I remember a day when I hated pellets - 2 pellet cookers latter! CBJ - love judging KCBS - member for 4 years MOFO Chapter Super fast - BLUE Thermopen |
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04-08-2010, 11:30 AM | #7 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Thanks for the help padbills. I'll stick with 6 and lettus.
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04-08-2010, 11:55 AM | #8 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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i actually make a "putting green" out of the darker big-leaf lettuce (not iceberg, but
cant remember its name), slice it very very thin, then place along the bottom. You can have too much greenery and have it cover your Q or take away from the presentation. Think: color & backdrop, ala. frame. Not a greenery "glove".
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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04-08-2010, 12:03 PM | #9 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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04-08-2010, 12:06 PM | #10 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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whoops....
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04-08-2010, 12:08 PM | #11 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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04-08-2010, 12:11 PM | #12 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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me, in bbq, there are no secrets, not really... anyway, its much faster than trying to snip all those little parsley pieces and get them flat. we've never had less than an 8 on appearance, so this seems to work for us. this is really a kcbs thing. most (not certain about ALL) of the other bbq sanctioning bodies do not allow anything other than meat in the box [well, one allows foil]. Derek, turn in what you'd like, just make certain its a minimum of 6 identifiable pieces. I suggest keeping them all the same. We dont want a judge to feel "slighted" if he/she wanted white meat but they were all taken. If you can make nice moist white meat, go with it. However, most will turn in thighs because they stay moist longer...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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04-08-2010, 12:40 PM | #13 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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04-08-2010, 08:45 PM | #14 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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04-09-2010, 08:23 AM | #15 | |||
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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These are also very helpful... Your First Cookoff Contest Rep Advisories, Revised 2010
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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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chicken turn in box |
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