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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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Unread 03-21-2011, 01:01 PM   #1
Bigmista
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Default Wildomar Ultimate BBQ Turn In Boxes

I showed you all of the practice, This is what went in the boxes. Let me know how you would judge the appearance of these and I will post the actual scores a little later.











So what do you think?
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Unread 03-21-2011, 01:11 PM   #2
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Chicken- 9. I guess I'd take off for all of them not being "perfect" in shape.

Ribs- 9. I'd take off some for the white area on the left of the lower pieces.

Pork- I wanna hit you hard because there's no pulled in the box, but I don't know how ya'll do things in the wild, wild, west. We'll go 9, 8 if that is some silver skin/connective tissue on that chunk on the left.

Brisket- 9 I think you could get a 10 if the slices were wider and the burnt ends were more plentiful and piled in the rear.
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Unread 03-21-2011, 01:21 PM   #3
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The layout on each is fine. My only suggestion is less sauce. Everything is coming off too shiny, like they were all dipped in high sheen wax. Maybe its the camera, but worth thinking about.

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Unread 03-21-2011, 01:21 PM   #4
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We were really pressed for time with the brisket because I wasn't happy with it at all. Got it in with 12 seconds to spare.
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Unread 03-21-2011, 01:35 PM   #5
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Anybody else?
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Unread 03-21-2011, 01:37 PM   #6
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If I were judging those boxes and taken into consideration that I would only have about 3-5 seconds to see them I would give you the following scores on appearance:

Chicken - 9, looks really good. Some of the pieces are a little off but that is ok. As mentioned they might be a little over sauced.

Ribs - 9, again it looks heavy on the sauce. It may be the pics...

Pork - 9 I like it!!

Brisket - 8 maybe 9, a few of the burnt ends are not all facing the same way and the back pieces on the slice look like they could use a little spritz, look a little dry.

All of them look really good to me!!
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Unread 03-21-2011, 01:42 PM   #7
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Chicken a 9 for sure.
Ribs a 8. missing sauce on the two left ribs.
Pork a 8, maybe a 9. A little more of the chunked meat would help
Brisket 7 maybe 8. Looks a little ragged, uneven. keith
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Unread 03-21-2011, 01:46 PM   #8
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Chicken - 9 - Nice uniformity and very appetizing and not over-sauced for appearance purposes in my opinion.
Ribs - 9 - Near textbook. Good job!
Pork - 9 - In this area, we're used to seeing pulled in the box but the meat you're presenting looks fantastic.
Brisket - 8 - Slices aren't as uniform enough to warrant a 9 and the ones in the middle look a tad dry. Sounds like you already knew that though.
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Unread 03-21-2011, 01:52 PM   #9
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They are all 8's looking here, in person they could quite possible be 9's.
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Unread 03-21-2011, 02:02 PM   #10
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Chicken - 9 Looks great to me
Ribs - 9
Pork - 8 Something just looks wrong with the sliced pork
Brisket - 7 Very obvious you were in a hurry. Some of the slices look 'torn'.
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Unread 03-21-2011, 02:18 PM   #11
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9 on ribs and chicken 8 on pork and brisket nice job thanks for shareing

Last edited by Contracted Cookers; 03-21-2011 at 02:18 PM.. Reason: spelling
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Unread 03-21-2011, 02:29 PM   #12
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Regardless of how I'd score them on appearance (9,9,9, I find it hard to believe that your chicken placed the way it did. I'd be pitching a fit. Great looking Q man, hopefully you wont get a suck table for chicken judging next time.
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Unread 03-21-2011, 02:37 PM   #13
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Here are my scores:

Chicken 8 9 8 9 8 7 - 42nd place
Ribs 8 8 8 8 8 6 - 8th place
Pork 8 8 9 9 9 8 - 19th place
Brisket 9 9 8 7 7 9 - 14th place
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Unread 03-21-2011, 02:37 PM   #14
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I think I am in trouble in Gilbert. They ALL look great Neil.

PERSONAL preference: I like my brisket slices un-squared. They look less appretizing to me when they are not some sort of natural shape and color. That box is maybe an 8 to me?
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Unread 03-21-2011, 02:53 PM   #15
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I have trouble with the 7's. I just don't know how you make that meat more appealing...The 8's are fair, like I said in person maybe a 9, some obviously felt that way...The 6, well, it always seems to happen to us too. Would love to know the experience level of that CBJ. I have to believe it is not a 1st or 2nd time judge and if it is a more experienced CBJ, I would love to see what they consider above average.
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