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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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04-12-2010, 05:28 PM | #1 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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critique this pork? (lots of pics)
By far our lowest scores have been in pork.I think we have our timing right now so that we aren't turning in mush. However, I usually go brain dead when it comes to presentation. Could you look over these pics and give some critique? I have two variations on money muscle - which do you think looks better? Can you comment on color, size of pieces and the look of the sauce? (and whatever else you see)?
First set: Second set of money muscle:
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John 21:9 |
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04-12-2010, 06:08 PM | #2 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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Monty,
Here's my $0.02. I like the second photo where the face of the slices are toward me and the chuncks are on the right side. I like the sizes of the chunks. They look about right. As far as color goes, I like mine a little darker on the chunks, but not as dark as the tops of the money muscle. I think the top color of the MM is a little too dark. Now remember I say all of this and you still finish higher than I usually do.
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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04-12-2010, 06:23 PM | #4 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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It's a lot of sauce on the chunks!
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John 21:9 |
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04-12-2010, 07:34 PM | #6 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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The pictures look ok to me. Look at your past scores. Is the appearance really what caused your low score.
I had the same issues, and the real problem was my taste profile.
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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04-12-2010, 07:45 PM | #7 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Our scores were low all around on pork. It was the only category we didn't get a call in last year. I wish I could add a taste function to this forum!!!!
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John 21:9 |
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04-12-2010, 08:30 PM | #8 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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04-12-2010, 08:41 PM | #9 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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To me the MM slices look a little thin, you may want cut them a bit thicker if you can.
The sauce on the chunks is a little too much but don't cut back too much on them.
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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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04-12-2010, 08:55 PM | #10 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Are you thinking twice the size?
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John 21:9 |
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04-12-2010, 09:06 PM | #11 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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Not twice as much, maybe about half as much bigger.
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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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04-12-2010, 09:17 PM | #13 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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1) Clean up the strings and fat on your pulled pieces
2) Unless there is bark on the back side of the chunks, you need more bark and present them with the bark up 3) MM in the first 3 pics is too short, cut deeper into the roast or use bigger MM 4) I doubt the 7 chunks you have and the MM you show will make a box that looks full You're missing some great pulled pieces from the muscles around the bone. Look for meatier chunks that give judges both tasty bark and the uber tender meat. Also, don't be afraid to include the ends on the MM if they are tender. Sometimes, those are the best pieces in the box.
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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04-12-2010, 09:17 PM | #14 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Gotcha. What about the size and shape of the chunks? DO they make sense? Should they be more like pulled pork or would adding a bunch like this do the trick.
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John 21:9 |
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04-12-2010, 09:19 PM | #15 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Mike and Paul, for some reason my "thanks" button isn't showing up - so thanks!!
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John 21:9 |
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