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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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10-11-2009, 10:51 PM | #1 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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Box scores and opinions-HELP
Here are my boxes from the New Albany backyard competition, any help, comments, criticism let me hear it.
Chicken Scores 878,888,767,857,978,777 Ribs Scores 667,987,875,866,855,665 Pork Scores 777,978,877,786,888,866 Brisket Scores 866,976,977,965,954,767 I will post later the progression we have made as a team this season (since August). Any info will help for next year
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
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10-11-2009, 11:06 PM | #2 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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My first question is why are you showing us pics from 2006?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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10-11-2009, 11:10 PM | #3 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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Because my camera is smarter than i am...
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
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10-11-2009, 11:11 PM | #4 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I am pretty sure that your chicken box would be DQ'd for sculpting and your pork box may also.
Quote:
Going beyond that, here are some comments... Chicken - the shape and size look pretty uniform. the piece in the middle may be fater than the others. The skin/sauce is blotchy. that may be the photos or maybe they were that way. Try to get the color uniform if possible. Also, there looks to be some yellowing parsley in there. Try to use all the same color if possible. Also, it looks like some pieces of parsley are higher than the meat. let the meat show more and the garnish as a background. Ribs - the edges look nice and clean. I'm not a fan of having the cut edges showing, but if you are going to do it clean of the sauce smudges (right side piece). Color and glaze look nice. Pork - I think you should have more bark showing. If you are going to use scoops (and they aren't a DQ) have some bark on each pile. otherwise it looks OK. Brisket - I like this box. The slices could have been a little shorter. they seem to be crowding the box a little. also, clean off the front slice. Otherwise the slices are uniform and stacked neatly and the burnt ends look good. Are the pics really from 2006 or is the camera date off?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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10-11-2009, 11:21 PM | #5 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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I looked through a book at the end of the cooks meeting that had pictures of turn in boxes from past competitions and both the chicken and pork boxes were in there. I was told that they were allowed and were not DQ'd. This was my 2nd competition and the first one that was scored KCBS style. Thanks for the input... even if these are bed they are better than my first boxes.
These were my first boxes from August (Madison, In)
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
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10-12-2009, 09:07 AM | #6 |
On the road to being a farker
Join Date: 06-15-09
Location: Louisville KY
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Those chicken legs look juicy! I'm hungry.
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Hot Racks and BBQ Stacks, Showtime Rotisserie and BBQ Oven, Ex Grand Champion FEC 100 Fast Yeah Eddy, 2 UDS with RibOLater, Traeger 100 Deluxe, King Daddy Bandera, Stumps GF 223 |
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10-12-2009, 10:03 AM | #7 |
is one Smokin' Farker
Join Date: 07-31-07
Location: Boston, NY
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I'm curious why you feel the chicken box would be a DQ for sculpting?
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Mike C. Competitive Cook-Contest Organizer-Promoter of Smoke and Fire Boston Hills BBQ Fest www.bostonhillsbbqfest.com PROUD to support Great Lakes BBQ Supply - www.greatlakesbbqsupply.com |
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10-12-2009, 10:16 AM | #8 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Quote:
But for the record, I'm not a contest rep, so maybe they've been instructed with examples how how to deal with a presentation like that. EDIT: The chicken legs is the best box on here.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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10-12-2009, 12:18 PM | #9 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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Here is the reply i received in an email from a KCBS Rep.
BOTH are perfectly legal. But, be careful with the pork entry. While it is legal in all aspects, notice that you have an awful lot of surface area that can dry out and/or cool down quickly. If you put one huge pile, the judges will did down in and get the warmer, more moist samples. Not trying to sway you in any way because if you got good scores in Appearance, Taste, and Tenderness then, by all means, keep it up.
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
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