MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 03-22-2012, 11:56 AM   #1
Bourbon Barrel BBQ
is one Smokin' Farker
 
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
Default MBN Garnish Questions

What is allowed inside the cooker for presentation and what isn't?

How do people keep the garnish from wilting in a warm cooker? Does it get replaced in between rounds of judging?
__________________
www.ilovemeat.com
Bourbon Barrel BBQ is offline   Reply With Quote




Old 03-22-2012, 12:11 PM   #2
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
Default

As a judge, I cannot think of anything that isn't allowed. I mean, you'd want to keep it clean and in the vein of fruit/vegetables, but other than that, I cannot think of anything. I'll have a few pics of mine and others below (I'm both a judge and a competitor [when I can]).

As a competitor, I brought the temps DOWN on the smoker before putting the garnish in there. I also kept the garnish moisturized by spritzing it with water a time or two...

Bubba Grills Ribs pic:


Yazoo's Delta Q's Hog pic:


Lake Dogs' for Ribs and Shoulders pic:
__________________
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
Lake Dogs is offline   Reply With Quote


Old 03-22-2012, 12:17 PM   #3
TooSaucedToPork
is one Smokin' Farker

 
Join Date: 09-23-09
Location: Buffalo NY
Default

Quote:
Originally Posted by Bourbon Barrel BBQ View Post
What is allowed inside the cooker for presentation and what isn't?

How do people keep the garnish from wilting in a warm cooker? Does it get replaced in between rounds of judging?
Nothing is off limits except other meats...

You turn the cooker off, put meat in a cambro, ventilate, and garnish.
OR you place all your garnish on a removeable tray

Nope same garish
__________________
[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ.
KCBS, MBN, NEBS, and MIM cook[/COLOR][/B]

Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers

"We're a drinking team...with a BBQ problem"

Want to join the team for Memphis in May?
[url]http://www.toosaucedtopork.com[/url]
TooSaucedToPork is offline   Reply With Quote


Old 03-22-2012, 12:24 PM   #4
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
Default

^^^ I said I cant think of anything, and I was thinking of garnish... No other meats in there!!! Keep it to vegetables, fruit, and you'll do great.
__________________
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
Lake Dogs is offline   Reply With Quote


Old 03-22-2012, 12:28 PM   #5
Bourbon Barrel BBQ
is one Smokin' Farker
 
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
Default

Do many teams cook more than one hog? It seems like that by the time you build a blind box, and have the first three judges come by, your hog would be looking rough during finals if you were lucky enough to be chosen.
__________________
www.ilovemeat.com
Bourbon Barrel BBQ is offline   Reply With Quote


Old 03-22-2012, 12:33 PM   #6
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
Default

Almost all cook just the 1 hog. I'm sure someone, somewhere has cooked more, but I've only seen 1. I dont/haven't done one in MBN, but I've judged on-site hog many times. There's definitely an art to keeping the hog looking good and not shredded to pieces. I've also seen some rough looking hogs too... :-)
__________________
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
Lake Dogs is offline   Reply With Quote


Old 03-22-2012, 01:49 PM   #7
ModelMaker
Quintessential Chatty Farker
 
ModelMaker's Avatar
 
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
Default

Man, I just wouldn't have the energy for such dog & pony stuff (or cash).
Qudos to you that do.
Ed
__________________
Designer of a custom drum smoker
Customized Aussie gas passer
Turkey fryer
Extremely seasoned hand hammered Wok
Pit Boss-HART BURN Competition BBQ Team
KCBS certified judge


And Your not the boss of me either!!
ModelMaker is offline   Reply With Quote


Old 03-22-2012, 01:56 PM   #8
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
Default

Quote:
Originally Posted by ModelMaker View Post
Man, I just wouldn't have the energy for such dog & pony stuff (or cash).
Qudos to you that do.
Ed
Yeah, it's expensive (like twice KCBS), but it is a heck-of-a-lot of fun!!! A lot of extra work, too. KCBS you can have a complete mess of a smoker and cook site and cooks and still GC. Not even in MBN... Polish doesnt win, but lack-of-polish will get you killed.

I love it. My main co-cook likes KCBS better because it's less work and he really likes eating the left-over brisket... I love MBN because it's just so darned HARD (to do it really well).
__________________
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
Lake Dogs is offline   Reply With Quote


Old 03-22-2012, 02:02 PM   #9
japerry01
Got Wood.
 
Join Date: 03-02-11
Location: Henderson, KY
Default

I think most folks pull the meat for their blind boxes and the judges from the backside of the hog. That way the side you present is nice and clean looking
__________________
Jason Perry-A1 Tax Service Cooking Crew
japerry01 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:56 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts