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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 05-22-2011, 08:09 PM   #1
mgp03051
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Default Please rate Todays turn ins

This was our second comp that we did all 4 categories. we only have our total scores not a break down. How would you rate these boxes. and willing to any advice to make them better... this was a no garnish comp
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Unread 05-22-2011, 08:21 PM   #2
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placed 4th overall 5th in chicken, 4th in ribs, 3rd in brisket, and 3rd in pork
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Unread 05-22-2011, 08:26 PM   #3
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Good job!
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Unread 05-22-2011, 09:33 PM   #4
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What size are these clamshells? Everything seems really crowded.

Your pork box is the best presentation (7/, though you may wish to showcase the sides of the pork slices. Your chicken appearance looks good, but the disparate shapes take away from the score (7). The bottom middle especially, as well as the bottom right, really affect the consistency. I'd go with a 7 on the ribs. Your cuts need to be cleaner and straighter, with less "wiggle" on the edges. Brisket is also 7. Again, try to be more uniform on the slices. The burnt ends look a little jumbled. I'd try to make them more orderly.
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Unread 05-22-2011, 10:49 PM   #5
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mgp, congrats on the showing. What was the competition event you did? How many teams.
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Unread 05-23-2011, 10:10 AM   #6
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Quote:
Originally Posted by Meat Burner View Post
mgp, congrats on the showing. What was the competition event you did? How many teams.
It was the Amatuer Applewood Smokeoff at Mann's Orchard in Metuen Ma. there where 12 teams. But one was a pro/caterer and bbq team dont know how he got in but he crushed every one took first in every category and took home the the Traguer Texan.
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Unread 05-23-2011, 10:20 AM   #7
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[QUOTE=Chenernator;1650009]What size are these clamshells? Everything seems really crowded.
I believe they where 9X9 they where tapered quite abit the bottoms maybe 8X8
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Unread 05-24-2011, 04:12 PM   #8
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Quote:
Originally Posted by mgp03051 View Post
It was the Amatuer Applewood Smokeoff at Mann's Orchard in Metuen Ma. there where 12 teams. But one was a pro/caterer and bbq team dont know how he got in but he crushed every one took first in every category and took home the the Traguer Texan.
Well hello Smelly Pits! Nice looking boxes you have there and congrats on your placings. I was there too as Meat and Three and the pro team was Transformer BBQ, business partners with I Smell Smoke. Heavy hitters for sure.

I do need to correct you on one point though. They did not get first in all categories. The brisket, surprisingly enough, was mine.
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Unread 05-24-2011, 04:15 PM   #9
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Quote:
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What size are these clamshells? Everything seems really crowded.
You are correct. The boxes were smaller than the standard 9". I did not measure them, but they felt like 8" boxes.
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Unread 05-24-2011, 04:21 PM   #10
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I think they look great.
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Unread 05-24-2011, 04:29 PM   #11
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Quote:
Originally Posted by Smokin' D View Post
Well hello Smelly Pits! Nice looking boxes you have there and congrats on your placings. I was there too as Meat and Three and the pro team was Transformer BBQ, business partners with I Smell Smoke. Heavy hitters for sure.

I do need to correct you on one point though. They did not get first in all categories. The brisket, surprisingly enough, was mine.
Sorry Smokin' D many kudos to you and your team on the first place Brisket!!!! I think I stopped listening after the Pork lol!!Sorry again for not getting it right!!!! hope to see you guys again next year
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Unread 05-24-2011, 04:48 PM   #12
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Understandable on the "stopped listening" thing.

Not sure if we will be at Manns again next year, time will tell. It is a nice, close, warm up contest. We will be at Old Orchard Beach, ME in June and Harvard, MA in September though. I'll keep an eye out and a beer on ice for ya.
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Unread 05-24-2011, 05:53 PM   #13
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Love the brisket box, the meat looks great. I would add a little greenery around the 2 sides and maybe a little along the back.

Chicken looks to dark, though that may be the photo.

Pork looks very good, I would say try adding a second money muscle to the box. If you have a normal size box next time that should be no problem.

Ribs just too crowded. You may want to try a 2 layer, 4 on 4 arrangement next time.

In all four boxes, I think you will score higher with a judicious use of greenery. It adds contrast, it helps the meat "pop". One has to be very artistic and practiced to do a meat along box that can go head to head with garnished boxes, that's just the reality.

Overall, excellent effort.

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Unread 05-24-2011, 10:47 PM   #14
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7,8,7,9
Brisket could use a bit more pink color and moister look. Chicken looks good but a little brown for my taste. Pork also needs a bit more pink and looks slightly dry. Ribs look really good, but without being able to see the edge for moisture it's hard to say more...
Just my honest opinion you understand. How did you actually do?
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Unread 05-24-2011, 11:56 PM   #15
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your boxes look good. but my notes would be...

more uniform chicken. it also looks dark(mine always did too, until i just changed it)
ribs do look nice, but i don't see much pullback. were they tender enough?
pork looks excellent, but i'd lay out the pulled, and put the MM on top, instead of garnishing it with the pulled.
brisket looks very well done(i had to stuff mine in there too last year, them boxes are small)but posibbly a thinner slice. they look a touch thick(when i get this right i'll let you know how to do it!)

but damn, you put 11 amatuer competitors against transformers? FORGET IT...

overall though, you did some really nice cooking. congrats and good luck in the next one.

btw, did they serve the midnight lemoncello?

and did you have FUN!!!???
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