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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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10-19-2008, 12:24 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Rate my brisket appearance
Here is my latest turn in for brisket for the Viejas contest. How would you score it?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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10-19-2008, 01:29 PM | #2 |
Is lookin for wood to cook with.
Join Date: 02-20-06
Location: PA
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I would give it a 8-9
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"Got to keep the loonies on the path"--Brain Damage, Pink Floyd Chris |
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10-19-2008, 01:30 PM | #3 |
Knows what a fatty is.
Join Date: 09-06-08
Location: SAYVILLE, NY
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I am still a little green as far as competition goes, that being said it looks great.
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10-19-2008, 01:35 PM | #4 |
Knows what a fatty is.
Join Date: 08-31-08
Location: Raleigh, NC
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Can't score a picture other than on appearance - a 7 or 8 in my mind. Pluses for nice outer crust, smoke ring, general arrangement. A little gloppy on the sauce (makes me wonder if it's dry).
Was it tender? How was the taste? -ralph /dev/bbq CBJ #21235 |
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10-19-2008, 01:36 PM | #5 |
Babbling Farker
Join Date: 08-07-06
Location: huntington, ny
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It's always hard to tell with photos, but I would probably give it a 7 or 8, more likely the 8.
Eric
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2 Thessalonians 2:15 Exodus 12:9 |
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10-19-2008, 02:02 PM | #6 |
Knows what a fatty is.
Join Date: 06-14-06
Location: Albuquerque, NM
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I'd probably go with a 6 or a 7. The sauce looks uneven and the left side of the pieces in the middle look real dark (which would not be a big deal if all the pieces were the same color) and the right sides look real ragged.
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10-19-2008, 02:21 PM | #7 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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10-19-2008, 03:33 PM | #8 |
is one Smokin' Farker
Join Date: 08-22-06
Location: Tomball,Texas
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I'd give you a 4 or a 5 the gravy is to heavy doesn't look very appealing to me
sorry couldn't resist more like a 6 or 7
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"She Thinks My Slabs Are Sexy" One Man Dual Offset Stick Burner Ole Hickory Ultra Que 22" WSM Backwoods Chubby "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo |
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10-19-2008, 03:34 PM | #9 |
On the road to being a farker
Join Date: 02-05-07
Location: Fort Worth Texas
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Looks pretty good to me. The garnish is nice and not over powering. The left side crust looks a little darker than the right. I like the left side better. Not to crazy about the saucy look. I would say 7 on appearance. I bet that sucker tastes great!
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10-19-2008, 03:56 PM | #10 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I just ate some. Still tastes good even with no sauce. Here are the scores:
764 856 665 987 888 665 Two 5's and a 4 in tenderness? I have never made a tough brisket in my life. I have overcooked a few and the fell apart but never tough. This on had a little bit of tug before it came apart. A 5 in taste? Everyone who tasted it will argue that one. Even the people who competed against me.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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10-19-2008, 05:54 PM | #11 |
is Blowin Smoke!
Join Date: 09-25-06
Location: Winter Haven, FL
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8 for appearance.
As far as your tenderness score, a low number can also signify a brisket that is too tender, right? Low score doesn't always = tough.
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-Rub Swamp Boys Sponsored by Smithfield, BBQ Guru, Butcher BBQ, Nature's Own Hardwood Charcoal Gator Nation |
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10-19-2008, 06:54 PM | #12 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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I would likely give a 7 or 8 on appearance.... Can't really tell what the ends are like... but they seem to be a little soupy with the sauce. Can't tell if the on side is ragged, or just has a funky shadow from the pic. If it is ragged it would be a 7, if it is clean, an 8.
And while I can appreciate the comments from folks.... the worst stuff I cook, that I wouldnt feed my dog I have had people complement me on. I'm sure yours was great, but as saucy as it was you might have been marked down for over saucing, or for something in your flavor profile the judges there didnt like? Not sure - I wish I could help, I'd love a taste to see what the product was like!
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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10-19-2008, 07:05 PM | #13 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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6-7 for app, little bits here and there. second slice is smeared with rub. thats at a 7 second glance....still would like mine to be that nice..
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10-19-2008, 07:33 PM | #14 |
Full Fledged Farker
Join Date: 05-16-07
Location: ADA MI
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Obviously can't judge the pics other than on appearance. I'd agree with several of the previous answers: a little gloppy looking with the sauce; uneven pieces and placement in box; above average garnish but no where near the 'putting green' surface that seems to be the standard in the Mid West where we compete; 6-7 on appearance. Taste and tenderness are nother subject all together. After 12 comps this year, we pretty much turn in the same brisket; same taste profile; same cooking technique (Lang 60 - hickory - injection and marinade always the same). We've gotten a couple of firsts, many walks and a couple of tanks......taste is so subjective. Were the judges all KCBS? Was there a judging class the day before the contest?
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Walt. [B]Smokin' Scotsmen BBQ [/B] [B][URL="http://www.smokinscotsmen.com"]www.smokinscotsmen.com[/URL] [/B] Geer Pit by Jambo FEC-100 CBJ WEBER GENISES GAS GRILL |
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10-19-2008, 08:04 PM | #15 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
But seriously, this man is unable to make a tough brisket. I've seen him make a 4 year old brisket tender as can be. Wasn't much on taste, but tender, heck ya!
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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