Help Rating Box #2

AzQer · 04-23-2008, 01:17 PM

Here was our turn in for pulled pork

Any and all comments please

Scottie · 04-23-2008, 01:36 PM

More meat, less green. Otherwise you are tright on. Fill up that box with meat... Maybe a spritz of something at the end to keep it moist looking?

Jorge · 04-23-2008, 01:45 PM

Best looking box of the three.

eurycea · 04-23-2008, 06:25 PM

The box looks good. However when I've judged I've found that pork entries that have 6 scoops tend to be drier and colder. I'd consider putting it all in one big pile.

MilitantSquatter · 04-23-2008, 07:59 PM

Could that box potentially be considered "sculpted" ?

I like it overall. It's a nice box and I'd give it an 8 (but the semi-packed meat balls reminds me of a can of tuna or cat food).

Bigmista · 04-23-2008, 08:22 PM

I like the design. I would use more meat and less parsley.

watertowerbbq · 04-23-2008, 09:03 PM

Quote:

Originally Posted by MilitantSquatter

Could that box potentially be considered "sculpted" ?

It is permitted to provide 6 scoops (ice cream scoop) of pulled pork in a turn in box.

Bentley · 04-23-2008, 09:32 PM

I looked at that box and said I do not know how you would make that better! That is excellent=9

Bentley · 04-23-2008, 09:33 PM

Quote:

Originally Posted by Scottie

More meat, less green. Otherwise you are tright on. Fill up that box with meat... Maybe a spritz of something at the end to keep it moist looking?

I just do not get this thinking...

Jeff_in_KC · 04-23-2008, 09:39 PM

Quote:

Originally Posted by Bentley

I just do not get this thinking...

Simple really... full boxes score better. And you want the meat looking moist.

Roo-B-Q'N · 04-24-2008, 10:00 AM

I would have given an 8, but I am sure that the judges asked the rep if that was sculpted.

Bentley · 04-24-2008, 11:21 AM

Quote:

Originally Posted by Jeff_in_KC

Simple really... full boxes score better.

Not when I am judging! It is not a factor in my decision.

Scottie · 04-24-2008, 01:14 PM

Not that I want to give away my whole philosophy of a turn-in box. But it's a meat contest. That is why I like a lot of meat in a box as well. Have the meat standing up in the box and not hidden behind a lot of green. If you have big green edges like that, have them in the background and not where the green is even with the meat. The green takes away from the meat. Plain and simple.

ZBQ · 04-24-2008, 03:00 PM

Quote:

Originally Posted by Roo-B-Q'N

I would have given an 8, but I am sure that the judges asked the rep if that was sculpted.

I would give it an 8 or 9.

It's posible that some would question if it was "sculpted" but my mind would just think "6 identifiable pieces" and nothing more.

I see it as making it easy for the judges to get a nice portion and easy to get out of the box and onto the plate. When I table captained I saw and instance where a judge was trying to get a sample out of a box of PP and a small piece falls off because it is difficult to get hold of and lands on a different entry spot on the plate. Thankfully there was nothing on that spot yet and he wiped it clean.

I personally like the idea, but, is it too "outside the box" to where some might get there panties in a wad about it? Who knows?

ZBQ · 04-24-2008, 03:03 PM

Quote:

Originally Posted by Scottie

Not that I want to give away my whole philosophy of a turn-in box. But it's a meat contest. That is why I like a lot of meat in a box as well. Have the meat standing up in the box and not hidden behind a lot of green. If you have big green edges like that, have them in the background and not where the green is even with the meat. The green takes away from the meat. Plain and simple.

I see your point Scottie. Maybe build up the lettuce under the center so it doesn't look "sunk in" and a little less green around the outside would showcase the meat better. Good point.

04-23-2008, 01:17 PM	#1
AzQer Full Fledged Farker Join Date: 10-06-06 Location: Southern Arizona	Help Rating Box #2 Here was our turn in for pulled pork Any and all comments please __________________ Mark Smith Hog Pit Smokehouse Competition Team 22 1/2" WSM , Treager Cow SMG Smoker Treager BBQ100 KCBS CBJ #24174 BBQ Brethren Arizona Chapter BBQ Brethren Drum Corp

04-23-2008, 01:45 PM	#3
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Best looking box of the three. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

04-23-2008, 07:59 PM	#5
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Could that box potentially be considered "sculpted" ? I like it overall. It's a nice box and I'd give it an 8 (but the semi-packed meat balls reminds me of a can of tuna or cat food). __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

04-23-2008, 08:22 PM	#6
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I like the design. I would use more meat and less parsley. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

04-23-2008, 09:32 PM	#8
Bentley Babbling Farker Join Date: 03-14-07 Location: Culpeper, Virginia	I looked at that box and said I do not know how you would make that better! That is excellent=9 __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

04-23-2008, 01:36 PM	#2
Scottie Quintessential Chatty Farker Join Date: 11-03-06 Location: Chi-Town	More meat, less green. Otherwise you are tright on. Fill up that box with meat... Maybe a spritz of something at the end to keep it moist looking? __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

04-23-2008, 06:25 PM	#4
eurycea Knows what a fatty is. Join Date: 06-14-06 Location: Albuquerque, NM	The box looks good. However when I've judged I've found that pork entries that have 6 scoops tend to be drier and colder. I'd consider putting it all in one big pile.

04-24-2008, 10:00 AM	#11
Roo-B-Q'N is One Chatty Farker Join Date: 08-29-06 Location: Arlington, Nebraska	I would have given an 8, but I am sure that the judges asked the rep if that was sculpted. __________________ ________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven

04-24-2008, 01:14 PM	#13
Scottie Quintessential Chatty Farker Join Date: 11-03-06 Location: Chi-Town	Not that I want to give away my whole philosophy of a turn-in box. But it's a meat contest. That is why I like a lot of meat in a box as well. Have the meat standing up in the box and not hidden behind a lot of green. If you have big green edges like that, have them in the background and not where the green is even with the meat. The green takes away from the meat. Plain and simple. __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

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