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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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05-20-2013, 09:31 AM | #1 |
On the road to being a farker
Join Date: 04-05-13
Location: Little Rock, AR
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Pork Turn In Box - I'm open to feedback *PRON
This was our first time building garnished boxes for a competition. Thanks to all the brethren who gave me tips and advice on what to do... and more importantly, what NOT to do.
I'm open to any constructive criticism you guys are willing to offer... Always looking to improve. We got the 3rd place call at the Buzz BQ in Little Rock, AR with this box on Saturday. It's a non-sanctioned event with the rules based mostly on KCBS standards. We won't have score sheets for another week, so I can't post any scores yet. |
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05-20-2013, 09:33 AM | #2 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Congrats!
I'm not a comp guy, so no advice, looks good to me. KC
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05-20-2013, 09:36 AM | #3 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Looks pretty good. I may have had a little less bark showing on the left side. More balance perhaps.
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J Crunch |
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05-20-2013, 10:08 AM | #4 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Looks good to me.
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05-20-2013, 10:15 AM | #5 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Posted a similair thread not too long ago...GTR suggested that I should post it in the Competition section of the Phorum for more Pheedback.
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Thanks from:---> |
05-20-2013, 10:17 AM | #6 |
On the road to being a farker
Join Date: 03-15-07
Location: Westminster, SC
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I don't do comps, but the box looks pretty good to me. I suspect that if you were 3rd place, it was probably nitpicking. Then again, I don't do comps so take my comment with a grain of salt.
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05-20-2013, 10:19 AM | #7 |
On the road to being a farker
Join Date: 04-05-13
Location: Little Rock, AR
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Yeah, J... I didn't see that until I got back to the tent and looked at the picture. It's amazing what you see in a picture that never seems to reveal itself in real life.
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05-20-2013, 12:36 PM | #8 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I DO comps and am a CBJ in addition to being a fellow competitor. The pic is a little dark (lighting), but:
a) the garnish is getting a bit much, to the point of being distracting. The closer to a putting green you can get, the better. Think of it as "background framing"... Set the meat actually on top of it vs. what appears to almost be "in" it. b) personally, I LOVE that the meat looks like meat! However, sometimes I'm in a minority where this is concerned. There is allllmost an expectation that it'll have sliced Money Muscle nowadays. Me, you're getting either an 8 or 9 on presentation/appearance, depending on actually how dark the bark is/was. The pic looks very dark, but in actuality it was probably a bit lighter...
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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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05-20-2013, 12:41 PM | #9 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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I looked at it for about 10 seconds (rough amount of time a CBJ gets to see a turnin box to judge) and here are my thoughts...
Garnish is not very enticing. I know you aren't supposed to be judged on garnish but I do believe that it effects the overall appearance of the meat. Be careful to make sure all of the parley is the same type of leaf. Also make sure it is all uniform is size, shape and height in the box. Consider large pieces of meat. I find that pulled or chopped meats cool quickly and thus lose taste. Additionally, larger pieces are easier to shape into a more uniform size which ultimately is more pleasing to the eye. I would score this box probably at a 7 or 8 overall appearance. Not bad at all. Good work and keep it up.
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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05-20-2013, 12:43 PM | #10 |
is One Chatty Farker
Join Date: 09-13-12
Location: canada
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wouldn't you want less black on it for a comp? just seems like it should have been shielded from the smoke abit, im sure it tastes deadly its just not as purdy as it could be
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05-20-2013, 12:56 PM | #12 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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Grant, I like that box. Though I don't love the leafy lettuce garnish, but that is just my opinion. The sliced money muscle could be neater but overall, a fantastic box. Probably a 9.
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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05-20-2013, 02:10 PM | #13 | |
On the road to being a farker
Join Date: 04-05-13
Location: Little Rock, AR
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Quote:
When you say that you're in a minority in liking that the meat looks like meat... what do you mean? What are people doing that makes it not look like meat? |
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05-20-2013, 02:26 PM | #14 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
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05-20-2013, 02:53 PM | #15 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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Looks good enough to eat
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