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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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08-08-2005, 08:01 PM | #1 |
Banned
Join Date: 07-18-04
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Rib picture - Perfect 180
Here's a pic of a box of 180 perfect score ribs from the American Royal in 2003. Pretty!
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08-08-2005, 08:13 PM | #2 |
Banned
Join Date: 07-18-04
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RE: Rib picture - Perfect 180
I wonder how it would score now with the change in the judging rules. Back then it was 9 and work your way down. And I don't see anything there that would bring that score down. Now it's start at 6 and work you're way up or down. Is it still a 9? Maybe. I'd have to see it in 3D. From the pic, it's an 8. Why? side ribs look dry and the one on the left looks to have a layer of fat or the membrane still attached. The lettuce gets a 9.
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08-08-2005, 08:16 PM | #3 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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RE: Rib picture - Perfect 180
Lettuce 9! Yeah, ain't that a kicker. Magic Lettuce gets you a 9 and great meat "maybe" 8!! I love magic lettuce. I'll be SO glad when garnish goes away! Until then I continue the search for the magic lettuce patch.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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08-08-2005, 08:21 PM | #4 | |
is one Smokin' Farker
Join Date: 08-13-03
Location: Nekoosa, Wi
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Re: RE: Rib picture - Perfect 180
Quote:
Buzz 2fat bikers bbq |
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08-08-2005, 08:27 PM | #5 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Re: RE: Rib picture - Perfect 180
Quote:
As to garnish--sticking out of box in a couple of areas--no big deal. Looking at the knife-work, excellent! Center peices appear to have come "in order" from one slab. Almost identical sizes on the width. Clean cuts with no ragged edges. If they "bit off the bone"--Championship Quality for sure for texture/tenderness. Taste? It is a pic--gotta trust the judges there Obviously, a "PRO" did this great looking entry TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
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08-08-2005, 08:28 PM | #6 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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RE: Re: RE: Rib picture - Perfect 180
So judges are told not to score based on whether there's lettuce in the box or not? It seems to me that turn-ins are a lot better looking with it. If I were judging on appearance, I'd be more attracted to the look of a box with good meat resting on nice looking lettuce. Why would you NOT want it? I've heard this before but with no reasoning except that it's one more thing to worry about.
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KCBS Member #14287
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08-08-2005, 08:32 PM | #7 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Re: RE: Re: RE: Rib picture - Perfect 180
Quote:
It is a Farkin meat contest--not a veggie dressing contest! Everyone else can elaborate (and they will, I am sure) TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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08-08-2005, 08:41 PM | #8 |
Banned
Join Date: 07-18-04
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RE: Re: RE: Re: RE: Rib picture - Perfect 180
Jeff - Download the judges and cooks packets from the KCBS site. You need to know the rules inside and out BEFORE you start competing.
As for garnish, I like it. It makes the meat look better and it holds it in place for the presentation. I know it's called appearence, but in reality, the judges look at the box for maybe 15-30 seconds. It's really not long enough. If we're to judge the meat only on appearence, the judge should be allowed to remove the meat from the box and actually examine it, IMHO. |
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08-08-2005, 08:49 PM | #9 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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RE: Re: RE: Re: RE: Rib picture - Perfect 180
Brooklyn, those are the meatiest, most solid ribs I've ever seen. I'm sure that has something to do with it, no? Meat selection?
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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08-08-2005, 08:50 PM | #10 |
Full Fledged Farker
Join Date: 07-25-05
Location: Kansas City
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RE: Re: RE: Re: RE: Rib picture - Perfect 180
That box belongs to Darren & Sherry Warth of Smokin' Clones BBQ. 2003 was Darren's first serious year at competing. He finished in the top five at the AR Open, but I can't remember the exact place.
As for the garnish topic, the use of lettuce and parsley in the box is what separates KCBS competition from other sanctioning bodies. I am a strong proponent of garnish. If the membership votes to do away with it, then I'll compete without it. However, as it's been said here, garnish is optional. The judges are instructed to judge the meat, not the greens. But, as someone else here said, the meat sure looks better laying on a nice bed of good looking greens. We eat with our eyes first. In my opinion, if a judge give you a 9 or 8 in appearance, it's harder to give you a lower score in taste or tenderness, unless you give them good cause. Rod
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Rod If I do everything half ass, how can I be a "full fledged" anything? |
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08-08-2005, 08:52 PM | #11 | |
Banned
Join Date: 07-18-04
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Re: RE: Re: RE: Re: RE: Rib picture - Perfect 180
Quote:
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08-08-2005, 09:02 PM | #12 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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RE: Re: RE: Re: RE: Re: RE: Rib picture - Perfect 180
Well, do you not look for the best cut when you're buying? I'm such a noob I'm not sure I could pick the right ones to even cook for a comp!
__________________
Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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08-08-2005, 09:03 PM | #13 | ||
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Re: RE: Re: RE: Re: RE: Rib picture - Perfect 180
Quote:
That is why we shop hard for suppliers that have the right stuff to consistantly produce quality product. And--Rod--I understand the garnish thing from the other side--for sure It is pretty and it does seperate the pros from the "wanna be's". Just another element or discriminator to the mix. What ever the rules are, we will do it to the best of our ability. Just hate to buy 5 friggin' heads of lettuce and then eat salad for a week TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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08-08-2005, 09:08 PM | #14 |
Full Fledged Farker
Join Date: 07-25-05
Location: Kansas City
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RE: Re: RE: Re: RE: Re: RE: Rib picture - Perfect 180
Arlin,
Those are Premium Standard Farms 2.5 and down loin back ribs. Unfortunately, PSF has a new national contract with OutBack Steakhouse and every slab of loin back ribs over 2 lbs. goes to them. I'm afraid those ribs might be gone forever. Darren and I have discussed it at length. He will tell you that he can narrow down to two slabs of the six he cooks which ones he will put in the box before he cooks them. I disagree. We taste a rib from each of our six slabs because they vary in taste and tenderness. So, you could say that Darren thinks selecting the right ribs are super important, while I think it's a good start, but it's more important how they end up. Rod
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Rod If I do everything half ass, how can I be a "full fledged" anything? |
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08-08-2005, 09:10 PM | #15 |
Banned
Join Date: 07-18-04
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RE: Re: RE: Re: RE: Re: RE: Rib picture - Perfect 180
Arlin - yeah you look for the best.
In one of the BBQ books I've read - I think it was Paul Kirk's, he recommended that when you want to start competing, you make good friends with a butcher. Tell him what you need the meat for and convince him to let you look thru his supply. Might take some doing, or some free BBQ, but convince him. When I was picking up the briskets for the Jersey competetion, the butcher and I looked thru 20 racks of ribs. He had some nice stuff, but Phil had already bought them. Don't rely on the cryovaced stuff. But to be honest, the stuff that Costco sells is usually pretty damn good. |
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