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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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12-09-2009, 01:00 PM | #1 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Worst Box Judged
SmokinOkie wanted this, so lets see how it goes. If you have pics of
that Q that came across the table that was so horrendous that it merits a post, please do so. Otherwise, tell us what came across the table that was so unbelievable that you couldn't believe someone actually presented that entry at a cooking contest.
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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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12-09-2009, 01:11 PM | #2 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I'll start, MIM contest 2007, SweetWater Festival in Milledgeville, GA. Blind Ribs.
I must admit, blind ribs is my favorite IF the ribs are good. Was at a table with 5 entries, and when we opened the boxes one stood out, and I mean STOOD OUT. It was obviously burned, but not so horrendous that I didn't actually pick up a piece. Being as stoic as I could, I smelled it. WOW. This was some really bad Q. There wasn't even a hint of overcooked seasoning, just plain old burned meat, with a nice compliment of lighter fluid to accent the smell. I tugged and tugged at the bone(s) to get it to pull apart. Wasn't going to happen. Ok, so much for tenderness and smell. I should've stopped there and just given the 7 (MIM scoring). Nope, I'm an honorable judge and do my damnedest to get a bite. I gnawed at it and finally was able to get a small chunck of burned something to come off of the bone. Two chomps into this gristle and I HAD to spit it out. I quickly, however as subtly as I could, brought my napkin to my mouth and disposed of it. It was then, as I was trying to place the napkin back in my lap without being noticed that I looked up. All of the other judges were looking at me, wide eyed... This was a genuine spitter. Noone else actually put it in their mouth. They asked me afterwards, knowing I have dogs that love bones, if I wanted the remainder of that for my dogs. Nope. I answered "I wouldn't do that to my dogs". I came away wondering what and why some people dont use any reason when putting food in a turn-in box. If, for example, I'd had a BBQ at home and made this, whether I had company over or not, it would've gone straight to the trash can and a phone call made for pizza. WHY would you put that in a turn-in box?!?!?!!???? Apparently there is no reasoning... I've had some very tough ribs (undercooked) and some burned, but nothing in this league.
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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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12-09-2009, 01:18 PM | #3 |
is one Smokin' Farker
Join Date: 08-22-06
Location: Tomball,Texas
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I thought you were going to say that you had to like your dogs ARSE to get the taste out of you MOUTH!!!
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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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12-09-2009, 01:20 PM | #4 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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the hazards of being a judge...glad you lived through it :)
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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12-09-2009, 01:24 PM | #5 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Thanks for posting, don't have any photos, just boxes that I've judged.
Some turn-ins. 1) Box of ribs was upside down. All we saw was the lettuce. the number was on top for us to see. 2) A rack of ribs looking perfect, but they were bone side up AND they were all one rack (not sliced) 3) Got one pork box with the bone separated from the meat and one large chunk of pork 4) Got a brisket box FULL of chopped brisket only, but it was so burnt, we couldn't confirm what it was (and it actually looked like something a animal would leave Have seen various pieces of foil, tape, toothpicks still connected/holding meat. |
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12-09-2009, 01:26 PM | #6 |
is one Smokin' Farker
Join Date: 09-17-07
Location: Rochester, NY
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You have no choice but to enter the ribs at a comp, can't order pizza and put it in the box...
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You just got to get good enough to get lucky... http://www.goodsmokebbq.com ICP all the way... |
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12-09-2009, 01:42 PM | #7 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
Tape?!? Wow. <--- thinks to himself, at time to put ribs in box, hears: Honey, these ribs are falling apart. Fetch me the duct tape, will 'ya?!!! Twice I've turned in ribs that perhaps needed tape to keep them from falling apart. Luckily I'd already tasted them, and ends up they scored middle-of-the-pack both times, one scored well enough to allow me to get RGC. So, yes, they were turned in sans duct tape.... Tape, really?
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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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12-09-2009, 01:47 PM | #8 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Excellent someone who actually adhered to the rule as its written. ----------------------------------------------------------------- PORK: Pork is defined as Boston Butt, Picnic and/or parted.Whole Shoulder, weighing a minimum of five (5) pounds. Pork shall be cooked (bone in or bone out) and shall not be ------------------------------------------------------------------ Was it cooked? Not parted? Heck thats 9's across the board from me. Please tell me that the piece you received looked like it could've been 5 lbs. before cooking.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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12-09-2009, 01:51 PM | #9 | |
is one Smokin' Farker
Join Date: 09-17-07
Location: Rochester, NY
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Quote:
__________________
You just got to get good enough to get lucky... http://www.goodsmokebbq.com ICP all the way... |
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12-09-2009, 01:52 PM | #10 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
the concern for the health of your fellow citizen, this shouldn't make it even in a box to be turned in. Turn in an empty box if you had to. Me, scoring 0 in KCBS (this was MIM though), you can only be DAL (Dead Ass Last), and these were definitely DAL caliber, to the tune of DAL of all contests in the region for an entire year DAL. I would've hoped they'd had enough personal pride to just throw those away. Honestly, we've all made grill mistakes here and there. Personal Experience with thowing away $100 in meat: We had a next-day party after my 2nd wedding a few years back. I had many requests for my competition pulled pork that has done pretty well 'round these parts. Long story, one I will NOT share, but those pork butts and 2 nice fresh hams all went into the garbage, and I mean ALL of them... Napping, at the wrong time, when using a stick burner, ala. that doofus on the BBQ PitMasters show, can be disasterous!!!! Recall, this is the night after my wedding... Oh well, the hamburgers were very good.... :-)
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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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12-09-2009, 01:53 PM | #11 | |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Quote:
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John 21:9 |
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12-09-2009, 01:56 PM | #12 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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12-09-2009, 01:58 PM | #13 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Sorry I was just so excited to hear that someone had actually followed the rule to the letter. I had always wondered if it was possible. I raised this question once and no one was able to say it was possible. Now, with this info, we know its at least feasible.
__________________
Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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12-09-2009, 01:58 PM | #14 |
is one Smokin' Farker
Join Date: 09-17-07
Location: Rochester, NY
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Honestly, whether it's personal pride and you just dont turn that in, or
the concern for the health of your fellow citizen, this shouldn't make it even in a box to be turned in. Turn in an empty box if you had to. Me, scoring 0 in KCBS (this was MIM though), you can only be DAL (Dead Ass Last), and these were definitely DAL caliber, to the tune of DAL of all contests in the region for an entire year DAL. I would've hoped they'd had enough personal pride to just throw those away. Honestly, we've all made grill mistakes here and there. Personal Experience with thowing away $100 in meat: We had a next-day party after my 2nd wedding a few years back. I had many requests for my competition pulled pork that has done pretty well 'round these parts. Long story, one I will NOT share, but those pork butts and 2 nice fresh hams all went into the garbage, and I mean ALL of them... Napping, at the wrong time, when using a stick burner, ala. that doofus on the BBQ PitMasters show, can be disasterous!!!! Recall, this is the night after my wedding... Oh well, the hamburgers were very good.... :-) I hear ya, and I think most would not turn in something that bad. Some don't have a clue when it comes to cooking in general, let alone BBQ. Like this Paul guy, no self respecting "superstar" chef would turn in that crap, period. This guy is supposed to be some sort of grill master, yet he burner the heck out of that poor chicken. I know many chefs that can't BBQ a bit, but they can sure grill some GREAT chicken.
__________________
You just got to get good enough to get lucky... http://www.goodsmokebbq.com ICP all the way... |
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12-09-2009, 01:59 PM | #15 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
__________________
Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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