ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 08-01-2011, 08:11 AM   #1
Untraceable
is One Chatty Farker
 
Join Date: 05-19-11
Location: mn
Downloads: 0
Uploads: 0
Default Getting closer (rib turn in practice)

I did a try last week that many of you saw the box. Well, I listened to suggestions and set out to improve this week. Used my 14"slicer this time and didnt sauce the bottom. razor cuts and only 2 little pieces of parsley stuck to the 7 ribs.

This is for an unsanctioned ribfest requiring 7 rib turn in




Last weeks practice


Thanks for advice
__________________
Humphrey's BB'cube-Weber Genesis 330-Weber OTP
Untraceable is offline   Reply With Quote


Unread 08-01-2011, 09:54 AM   #2
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Downloads: 0
Uploads: 0
Default

Bed is built up kinda high. But the Ribs look mighty tasty. Great job
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is offline   Reply With Quote


Thanks from:--->
Unread 08-01-2011, 11:02 AM   #3
mobow
is one Smokin' Farker

 
Join Date: 12-11-09
Location: Marshall MO
Downloads: 0
Uploads: 0
Default

looks very good.. I'd give it a nine. keith
__________________
WSM 22.5, MCBJ, In The Key Of Que
mobow is offline   Reply With Quote


Thanks from:--->
Unread 08-01-2011, 01:55 PM   #4
Matt_A
is one Smokin' Farker
 
Join Date: 07-19-11
Location: Moore, Oklahoma
Downloads: 0
Uploads: 0
Default

Good improvement!!
__________________
[B]Matt Armistead[/B]
Matt_A is offline   Reply With Quote


Thanks from:--->
Unread 08-01-2011, 01:57 PM   #5
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Remarkable! Nice job!
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Thanks from:--->
Unread 08-01-2011, 01:59 PM   #6
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Looks good from here.
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is online now   Reply With Quote


Thanks from:--->
Unread 08-01-2011, 02:09 PM   #7
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Just make sure when you close the lid that the ribs do not touch the top of the box.
Other than that it looks awesome to me.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.
Founding member of Operation Bbq Relief.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is online now   Reply With Quote


Thanks from:--->
Unread 08-01-2011, 02:39 PM   #8
ssbbqguy
is one Smokin' Farker
 
Join Date: 10-09-07
Location: carthage,mo.
Downloads: 0
Uploads: 0
Default

Nice job. Better look overall, showing meat side is a plus. Steve.
ssbbqguy is offline   Reply With Quote


Thanks from:--->
Unread 08-01-2011, 02:48 PM   #9
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

100% improvement. but, here's a tip.

keep mind what side of the meat your tongue touches first when choosing to spice/salt/sauce/etc.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Thanks from:--->
Unread 08-01-2011, 02:57 PM   #10
Untraceable
is One Chatty Farker
 
Join Date: 05-19-11
Location: mn
Downloads: 0
Uploads: 0
Default

after letting it sit for 30min, I opened the box up and saw that there were a couple sauce dots on the lid. the ribs still looked good but Ill keep an eye out for that the next time. I had probably just a little too much parsley packed in there.
__________________
Humphrey's BB'cube-Weber Genesis 330-Weber OTP
Untraceable is offline   Reply With Quote


Unread 08-02-2011, 09:57 AM   #11
BoneDaddy's
Full Fledged Farker
 
BoneDaddy's's Avatar
 
Join Date: 06-24-09
Location: Bedford, NH
Downloads: 0
Uploads: 0
Default

As a KCBS judge I would not ever score someone down for a few sauce dots on the lid. Things move around and boxes are stacked from your turn-in to when it gets to the table captain to when it gets to the table.
__________________
Bone Daddy's & Too Sauced to Pork BBQ Teams: 2 Humphrey's Smokers: CBJ #57193
BoneDaddy's is offline   Reply With Quote


Thanks from:--->
Unread 08-02-2011, 10:16 AM   #12
smokeyw
is One Chatty Farker
 
smokeyw's Avatar
 
Join Date: 01-03-11
Location: Smithfield, North Carolina
Downloads: 0
Uploads: 0
Default

Nice Job!! Definitely an improvement from the previous box
__________________
Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion
smokeyw is offline   Reply With Quote


Unread 08-03-2011, 10:52 AM   #13
Hub
Full Fledged Farker
 
Join Date: 09-01-10
Location: Lincolnton, NC
Downloads: 0
Uploads: 0
Default

Sauce on the lid is not a downgrade factor. Boxes get stacked and bumped. I don't know where that urban legend came from. I've never known a judge who cared about a little sauce blot on a lid and if I did I would have corrected him.
__________________
[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


Unread 08-03-2011, 11:41 AM   #14
Oliverbbq
Knows what a fatty is.
 
Join Date: 07-11-11
Location: Back Yard, WI
Downloads: 0
Uploads: 0
Default

This is a very newb question I'm sure. How do you get ribs that look like glass like that (without any brush strokes) ?
Oliverbbq is offline   Reply With Quote


Unread 08-03-2011, 11:51 AM   #15
Untraceable
is One Chatty Farker
 
Join Date: 05-19-11
Location: mn
Downloads: 0
Uploads: 0
Default

my sauce is pretty thin when applied and also its hot of the stove
__________________
Humphrey's BB'cube-Weber Genesis 330-Weber OTP
Untraceable is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Opinions on my practice Chicken Turn in box patkline9999 Competition BBQ 6 04-03-2011 04:48 PM
July Weekend Rib practice in Progress! Derek Q-talk 22 07-09-2010 08:08 AM
A little rib practice. frankenswine Q-talk 23 02-22-2010 11:38 AM
Rib Practice... JD McGee Competition BBQ 5 08-25-2008 07:51 PM
First Turn in box practice Sticks-n-chicks Competition BBQ 13 08-10-2008 12:30 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 11:24 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
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.