Box Rating

Porky Joes · 09-05-2010, 08:04 PM

This is my first attempt at the box. I do not have the ribs in it yet but please give me some feedback. Thanks

Mister Bob · 09-05-2010, 08:26 PM

IMHO, it looks rough. Empty on the lower left, uneven along the edges and generally too loose. Nice healthy parsley and a good dark green color though. Add some more parsley and be careful that everthing is tight and neat especially around the edges. Make everything look like that upper left corner.

CBQ · 09-05-2010, 08:49 PM

Just think of the nickname for a parsley box - the "putting green".

To get that even look, try cutting down the stems to make them fit. I can't tell what's going on under there, but the box leaves the impression that you tried to work around stems of different lengths to fit it in.

Boshizzle · 09-05-2010, 09:03 PM

Here is my 1st box ever. Notice the stems? It sucks.

This is my second box ever. No stems and, overall, an improvement over the 1st box. However, it's not "tight." Stems, while not sticking up, are too long.

I'll be doing four boxes tommorrow that I hope to improve over these two.

The advice from the brethren above is good. Thanks, brethren.

Porky Joes · 09-05-2010, 09:34 PM

Itrimmed the pieces where the branches began so there were a little bit of stems in there. Im practicing before my first competition in two weeks so this feedback is great.

Thanks to everyone who has posted and hopefully will post.

Crash · 09-05-2010, 11:18 PM

It's only a picture....but, check out the top left corner. That, to me, looks like the best part of the box. Try to duplicate that throughout the entire box.

Also, you want enough greens in the box to make the meat "float". If the meat is sinking in to the greens, there isnt enough greenery in the box IMHO.

Some cooks overlook the appearance score. When you see 1st place separated from 2nd place (in a category) by 2/1000ths of a point, it will make you rethink how important appearance really is.

Keep practicing, looks like a great start.

Crash · 09-05-2010, 11:24 PM

Oh yeah, post a picture of your box with meat in it for us to critique.

QansasjayhawQ · 09-05-2010, 11:28 PM

On the other hand, most judges aren't looking for if you have stems showing or not - it's the overall effect of 'WOW! I want to eat that!' THAT is what you are shooting for. Most judges don't have enough time to get out their measuring tapes and straight edges to see if you trimmed your greenery to within a few hundreths of an inch - just make sure the meat looks delicious.
Think shiny . . . and think abundance.

QansasjayhawQ · 09-05-2010, 11:32 PM

Quote:

Originally Posted by Boshizzle

I'd have to DQ this one . . . and hope that I am sitting at the end of the table of six judges that gets the four samples. :-)
But - Wow! That meat looks delicious!

Boshizzle · 09-06-2010, 12:25 AM

Thanks, bro! There are 8 ribs in the box.

Ford · 09-06-2010, 05:40 AM

Quote:

Originally Posted by QansasjayhawQ

I'd have to DQ this one . . . and hope that I am sitting at the end of the table of six judges that gets the four samples. :-)
But - Wow! That meat looks delicious!

No DQ during appearance for less than 6 pieces. Only when passed and only by the Rep.

And there are 8 pieces.

Porky Joes · 09-06-2010, 12:14 PM

Here is my finished box it was after midnight but I got it done. I am still learning to use the smoker grill. It is not floating style but again this is my first attempt. I have four pieces in there but in the competition I am entering there will be three judges.

I appreciate any feedback.

thillin · 09-06-2010, 12:28 PM

My .02 - I wouldn't seperate the ribs, and I'd at least put in 5 or 6. Looks better to fill up the box a bit. Leaves less parsley to be seen as well. Cook 2-3 racks of ribs, slice them all and then pick the ribs for the box.

Porky Joes · 09-06-2010, 01:56 PM

Do many people use lettuce in the box as well? Where is a good part to cut the parsley since stems aren't recommended.

Chenernator · 09-06-2010, 04:13 PM

Quote:

Originally Posted by Porky Joes

Do many people use lettuce in the box as well? Where is a good part to cut the parsley since stems aren't recommended.

I've seen many people use the cheaper lettuce as the foundation and then build the putting green on top of that.

09-05-2010, 08:26 PM	#2
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	IMHO, it looks rough. Empty on the lower left, uneven along the edges and generally too loose. Nice healthy parsley and a good dark green color though. Add some more parsley and be careful that everthing is tight and neat especially around the edges. Make everything look like that upper left corner. __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

09-05-2010, 08:49 PM	#3
CBQ is Blowin Smoke! Join Date: 01-11-09 Location: Cumberland, RI	Just think of the nickname for a parsley box - the "putting green". To get that even look, try cutting down the stems to make them fit. I can't tell what's going on under there, but the box leaves the impression that you tried to work around stems of different lengths to fit it in. __________________ Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS

09-05-2010, 09:03 PM	#4
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Here is my 1st box ever. Notice the stems? It sucks. This is my second box ever. No stems and, overall, an improvement over the 1st box. However, it's not "tight." Stems, while not sticking up, are too long. I'll be doing four boxes tommorrow that I hope to improve over these two. The advice from the brethren above is good. Thanks, brethren. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

09-05-2010, 11:18 PM	#6
Crash is One Chatty Farker Join Date: 10-29-08 Location: Kailua, HI (Oahu)	It's only a picture....but, check out the top left corner. That, to me, looks like the best part of the box. Try to duplicate that throughout the entire box. Also, you want enough greens in the box to make the meat "float". If the meat is sinking in to the greens, there isnt enough greenery in the box IMHO. Some cooks overlook the appearance score. When you see 1st place separated from 2nd place (in a category) by 2/1000ths of a point, it will make you rethink how important appearance really is. Keep practicing, looks like a great start. __________________ Crash - HIBarbeque.com

09-05-2010, 11:24 PM	#7
Crash is One Chatty Farker Join Date: 10-29-08 Location: Kailua, HI (Oahu)	Oh yeah, post a picture of your box with meat in it for us to critique. __________________ Crash - HIBarbeque.com

09-05-2010, 09:34 PM	#5
Porky Joes Full Fledged Farker Join Date: 08-23-10 Location: Des Plaines, IL	Itrimmed the pieces where the branches began so there were a little bit of stems in there. Im practicing before my first competition in two weeks so this feedback is great. Thanks to everyone who has posted and hopefully will post.

09-05-2010, 11:28 PM	#8
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback	On the other hand, most judges aren't looking for if you have stems showing or not - it's the overall effect of 'WOW! I want to eat that!' THAT is what you are shooting for. Most judges don't have enough time to get out their measuring tapes and straight edges to see if you trimmed your greenery to within a few hundreths of an inch - just make sure the meat looks delicious. Think shiny . . . and think abundance. __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute.

09-06-2010, 12:25 AM	#10
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Thanks, bro! There are 8 ribs in the box. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

09-06-2010, 12:28 PM	#13
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	My .02 - I wouldn't seperate the ribs, and I'd at least put in 5 or 6. Looks better to fill up the box a bit. Leaves less parsley to be seen as well. Cook 2-3 racks of ribs, slice them all and then pick the ribs for the box. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

09-06-2010, 01:56 PM	#14
Porky Joes Full Fledged Farker Join Date: 08-23-10 Location: Des Plaines, IL	Do many people use lettuce in the box as well? Where is a good part to cut the parsley since stems aren't recommended.

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