拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 05-23-2011, 12:02 AM   #1
patkline9999
Is lookin for wood to cook with.
 
Join Date: 03-30-11
Location: Philadelphia, Pa.
Default Opinions on my Pork Box

Trying a new "style" of Pork Turnin Box ..here's the picture ... any comments plus or minus ... put chunks w/ bark in the center and pulled around the perimeter. I previously used slices with decent success ...is this stype more popular with judges ? Anybody know? thanks for the help. Oh yea ...is there too much sauce?


patkline9999 is offline   Reply With Quote


Thanks from:--->
Old 05-23-2011, 09:39 AM   #2
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Default

I think it looks good, I dont think there is too much sauce at all. I would just clean up the little strands that fall off the pork and are laying randomly over you pieces.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Old 05-23-2011, 09:51 AM   #3
redneck cooker
On the road to being a farker
 
redneck cooker's Avatar
 
Join Date: 04-10-11
Location: Glen Rose TX
Default

I think it would be a solid 7 for me, I think the box needs more garnish, for depth, and I cant see a clear division between pulled and chunks....IMHO
__________________
R&O Custom Offset...It rocks!!! www.redneckcooker.com
redneck cooker is offline   Reply With Quote


Old 05-23-2011, 05:13 PM   #4
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Default

I'd say a 6 or 7. There is a lot of sauce slopped on the garnish, and it isn't very even. Big gaps at 2:30, 6:00, and 9:00 positions in the box.
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Old 05-23-2011, 06:38 PM   #5
Three porks
Full Fledged Farker
 
Join Date: 01-19-10
Location: Champaign, IL
Default

Looks a little saucy with no separation between chunks and pulled on the bottom right. Try to put more bark in that box or at least flip the chunks around so the bark is showing.
Three porks is offline   Reply With Quote


Old 05-24-2011, 11:21 AM   #6
Hub
Full Fledged Farker
 
Join Date: 09-01-10
Location: Lincolnton, NC
Default

I'd give this one a 7 most likely (always a bit hard to work with a pic and not the real thing). To move it up, I'd suggest more garnish more evenly distributed. Sauce is uneven (heavy on some pieces, light on others). I'd recommend very light sauce on all just to get a sheen on the meat. Finally, I'd recommend placing the pieces with bark so that they clearly show -- judges will usually take a sample of both.

At a contest I judged last weekend the best pork box at our table had money muscle medallions in front and approx 1" square bark-bearing pieces in back. It was garnished with parsely that was well placed and "fluffed" with a dividing line between the two meat styles -- very attractive entry. Sauce was light but enough to give an added moist appearance. I'll never know, of course, but I'll bet the cook got a walk from it (taste and tenderness were super, too).
__________________
[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT]
KCBS MCBJ & CTC
Memphis Advantage
NOS American Made Traeger 075
Weber Performer
Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I]
Grillin' and Smokin' like crazy for over 40 years :whoo:
[COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]
Hub is offline   Reply With Quote


Old 05-24-2011, 12:55 PM   #7
The Virginian
On the road to being a farker
 
Join Date: 11-27-07
Location: Arlington, VA
Default

The meat pieces look just great, but the sauce looks more like gravy than bbq sauce. Were I judging I would ding you big time for that, it just does not look like bbq. Lighten up on the sauce and you are good to go.
The Virginian is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Help! Turn in box opinions Disconnect Competition BBQ 7 08-08-2011 09:06 PM
Opinions on my practice Chicken Turn in box patkline9999 Competition BBQ 6 04-03-2011 03:48 PM
Need some Pork shoulder opinions. DavidEHickey Q-talk 27 09-20-2010 08:07 AM
Box scores and opinions-HELP indianagriller Competition BBQ 8 10-12-2009 12:18 PM
Box opinions please mds2 Competition BBQ 22 05-05-2008 06:56 AM

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

Loading



All times are GMT -5. The time now is 11:50 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.