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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 04-06-2011, 01:24 PM   #1
djqualls
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Default My Slidell Turn In's

Needless to say Slidell was a disappointment for me. I felt that all of the entries were cooked at standard of "doneness" with the right bite and I concentrated on layers of flavor.

Chicken was done with Butcher's Honey Rub, a pat of butter and 1/2 sauce& 1/2 Honey Mixture for sauce
Ribs were a Brown Sugar/Williams Chili S&P rub then brown sugar/Parkay coating then foil for an hour then back open and dusted with Butcher's Honey Rub and sauced.
Brisket was Butcher's Rub and Injection with a thinned sauce for the color and the ends were dredged in sauce.
Pork was same rub as ribs injected with Butcher's.

Everything Cambro Held
Cooked on FEC 100 monitored with Stoker and Cookingpellets.com blend pellets.

I'm just scratching my head on this. The 6's on tenderness have got me in a tail spin because I felt that my tenderness was dead on what KCBS looks for.

Opinions Please!

http://www.flickr.com/photos/djquall...7626442546492/

These were Pictures of my Entries.

I can't get them to post as a picture

CK 998 877 978 988 877 978 Place=29th
RI 877 876 886 877 988 877 Place=33rd
PK 889 989 787 987 888 976 Place=22nd
BR 977 978 977 988 876 978 Place=28th
OVERALL 33 out of 37.
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Unread 04-06-2011, 01:37 PM   #2
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dj, the pics aren't showing up here. Just the little box with a red x in the center.
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Unread 04-06-2011, 01:43 PM   #3
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At least the red x's are all the same size and have a nice color to them.

9.0 presentation

:)
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Unread 04-06-2011, 01:56 PM   #4
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Looks like they were generous on the appearance score. keith
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Unread 04-06-2011, 02:10 PM   #5
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I know everyone says they like chicken that looks like chicken but you need to trim them more and get them more uniform even if that means cutting the bone. I like the color but sauce needs to be more even.

I don't see any pull back or smoke ring on the ribs which leads me to believe that they weren't cooked long enough. I know you are supposed to judge the smoke ring but if you are bold enough to turn one of your ribs up on its side for the judges to see, you darn sure better have one. I also think you would do better the rib bones perpendicular to the bottom of the box.

You have a great looking money muscle but the bark on the pulled looked stiff and dry.

I really like the brisket box but the slice closest to the burnt ends is longer than the others and is distracting.

Just what I see when I take a quick glance.
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Unread 04-06-2011, 02:31 PM   #6
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With all 9's, 8's, and only one 7 in presentation, appearance/presentation isn't the problem. You're getting 6's and 7's in taste. That kills. The pork appeared dry and possibly tough, but you really can't tell from a picture. Also, I agree with Mista in that if you're putting a rib in there on it's side, it really should have a smoke ring. Maybe not enough smoke coming through on your flavors (a guess).
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Unread 04-06-2011, 02:46 PM   #7
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I just went through what you are going through. I had a few numbers that shaked me, I averaged them and realized my scores in my past couple of comps had gone down and low and behold, it wasn't the judges it was my food. My opinion is you need to work on tenderness and taste just like I am. You have your presentation spot on and the only one that's low in comparison to the others is ribs. Bigmisata has some good advice there. In my opinion, after obsessing over score sheets, winning bbq is averaging > 8 or >160 points. Your averages are:

Taste / Tenderness (I didn't drop the low score.)

C Tst. 7.5 Tend. 7.6
R Tst. 7.3 Tend. 6.8
P Tst. 7.8 Tend. 7.6
B Tst. 7.2 Tend. 7.3
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Unread 04-06-2011, 02:53 PM   #8
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Quote:
Originally Posted by djqualls View Post
I'm just scratching my head on this. The 6's on tenderness have got me in a tail spin because I felt that my tenderness was dead on what KCBS looks for.

Opinions Please!


OVERALL 33 out of 37.
You may need a judges a few comps to get a better picture of the taste and tenderness profiles that are really winning...
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Unread 04-06-2011, 03:19 PM   #9
Lake Dogs
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A side note, on our first KCBS contest we weren't accustomed to the 30 minute turn-in window. As a result I over-compensated and ended up with meat going out that wasn't nearly as hot as we were accustomed to. Is it possible that you put forth cold(er) meat (which changes the flavor profile somewhat and also tends to change tenderness)? We went from consistently in the top 5 (overall) to darned near DAL and well into the bottom 1/3rd simply by going with luke-warm meat (and rubbery chicken skin this time).
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Unread 04-06-2011, 03:32 PM   #10
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I would do strong 8's for each box. What cut of pork is that you sliced?
Ribs would do better showing pulled back bone. By the way those are some of the thickest, meaty looking ribs I've ever seen. Perfectly lined up brisket slices becomes a 9. Chicken is all over the place in size, 3 close, rest smaller misshaped.
I would guess the ribs were a little tough and the brisket a little dry.
I wasn't there just using experience in loking at cards to see what the problems were.
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Unread 04-06-2011, 03:52 PM   #11
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All of those pictures are from the opposite side of the box than what the judges see. It's very difficult to give you an opinion since I'm see something completely different than what the judges saw.
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Unread 04-06-2011, 04:49 PM   #12
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Quote:
Originally Posted by djqualls View Post

Chicken was done with Butcher's Honey Rub, a pat of butter and 1/2 sauce& 1/2 Honey Mixture for sauce
Ribs were a Brown Sugar/Williams Chili S&P rub then brown sugar/Parkay coating then foil for an hour then back open and dusted with Butcher's Honey Rub and sauced.
Brisket was Butcher's Rub and Injection with a thinned sauce for the color and the ends were dredged in sauce.
Pork was same rub as ribs injected with Butcher's.

Couldn't have been the taste, lol
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Unread 04-06-2011, 07:21 PM   #13
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Quote:
Originally Posted by Lake Dogs View Post
With all 9's, 8's, and only one 7 in presentation, appearance/presentation isn't the problem. You're getting 6's and 7's in taste. That kills. The pork appeared dry and possibly tough, but you really can't tell from a picture. Also, I agree with Mista in that if you're putting a rib in there on it's side, it really should have a smoke ring. Maybe not enough smoke coming through on your flavors (a guess).
^^^Agreed and seconded^^^
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Unread 04-06-2011, 08:17 PM   #14
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Thanks. I have some more things to do here. I appreceiate your comments.
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Unread 04-06-2011, 09:11 PM   #15
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Hey first of all it was a pleasure to meet you and cook next to you last weekend. We were Smokin Baptist.

It all looks good to me but if I were a CBJ I have a feeling that I would give alot of 9's on appearance. I believe the criteria for judging appearance should be to open the box and then score it based on how much it looks like I want to eat it.

I only got to try your ribs, but Brother I kid you not, I thought they were way better than what I turned in and I got 10th.

I think its just like the advice you gave me this weekend. Getting a table full of judges is like being dealt a hand of cards. Sometimes you just don't get the cards.
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