Please give us your opion - Pacific,MO 8-13-11

SeriousQue · 08-15-2011, 09:04 AM

Thanks in advance for checking out our turn in's from this last weekend. We are a new team starting out and need some feedback on our boxes.

[ATTACH]Pacific Ribs 8-13-11.jpg

Pacific Pork 8-13-11.jpg

Pacific Brisket 8-13-11 (2).jpg[/ATTACH]

boogiesnap · 08-15-2011, 09:55 AM

very clean. very tight. food looks good.

SeriousQue · 08-15-2011, 10:43 AM

We have completely avoided using "purchased" rubs, brines, marinaides, injections, sauces, glazes, and finishes up until this point. We have done well with our chicken 2 out of 3 calls in previous competitions and been in the middle of the pack with brisket, ribs and pork. Do we have to switch our game plan and start using bovine bold, butchers, kosmos, smokn guns and blues hog to move up? Or work on technique?

Fatback Joe · 08-15-2011, 10:53 AM

Quote:

Originally Posted by SeriousQue

Do we have to switch our game plan and start using bovine bold, butchers, kosmos, smokn guns and blues hog to move up? Or work on technique?

How have your taste scores been?

mobow · 08-15-2011, 10:53 AM

work on technique

SeriousQue · 08-15-2011, 01:07 PM

Quote:

Originally Posted by Fatback Joe

How have your taste scores been?

all over the board 6,7,8,9

boogiesnap · 08-15-2011, 01:31 PM

hard to say. the pics look like the food is cooked quite well.

SeriousQue · 08-15-2011, 01:58 PM

Brisket has been our challenge. Foil only or plastic wrap and foil, to rest? Liquid, when finishing brisket do you add liquid to pool around the flat, like a braise almost or wrap tight in plastic wrap in its own natural juices? This maybe a reason for another thread.

Brewmaster · 08-15-2011, 02:09 PM

You might do better if you turn in Chicken. Kidding.

Ribs look good.

Pork looks like you turned in some of the white meat and had to cut it. Not as appealing in my eyes, but the other thing i would surly change is get rid of the stringy pieces. The kind of random meat fibers stuck to the meat with sauce.

The brisket looks like you put your best looking pieces in the back. And maybe try trimming the brisket to the box size before you cook it.

All in all not a bad entry.

Cheers,
Nate

Fatback Joe · 08-15-2011, 02:36 PM

Quote:

Originally Posted by SeriousQue

all over the board 6,7,8,9

If they stay all over the board, purchase a product and see if they level out.

jbrink01 · 08-15-2011, 03:15 PM

What Brewmaster ^^^ said.

Butcher BBQ · 08-15-2011, 05:12 PM

Its all about the flavor, box presentation will hurt you. Lets all be real the flavor is what is will carry it thru to the final award.

SeriousQue · 08-15-2011, 05:23 PM

Thanks for the insight guys. Congrats for the win over the weekend, Butcher. Jbrink, congrats, as well, for your calls.

08-15-2011, 09:04 AM	#1
SeriousQue Is lookin for wood to cook with. Join Date: 04-17-11 Location: Fenton, Missouri Downloads: 0 Uploads: 0	Please give us your opion - Pacific,MO 8-13-11 Thanks in advance for checking out our turn in's from this last weekend. We are a new team starting out and need some feedback on our boxes. [ATTACH]Pacific Ribs 8-13-11.jpg Pacific Pork 8-13-11.jpg Pacific Brisket 8-13-11 (2).jpg[/ATTACH]

08-15-2011, 09:55 AM	#2
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	very clean. very tight. food looks good. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

08-15-2011, 10:53 AM	#5
mobow is one Smokin' Farker Join Date: 12-11-09 Location: Marshall MO Downloads: 0 Uploads: 0	work on technique __________________ WSM 22.5, MCBJ, In The Key Of Que

08-15-2011, 01:31 PM	#7
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	hard to say. the pics look like the food is cooked quite well. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

08-15-2011, 02:09 PM	#9
Brewmaster is One Chatty Farker Join Date: 07-05-07 Location: St. Louis Downloads: 0 Uploads: 0	You might do better if you turn in Chicken. Kidding. Ribs look good. Pork looks like you turned in some of the white meat and had to cut it. Not as appealing in my eyes, but the other thing i would surly change is get rid of the stringy pieces. The kind of random meat fibers stuck to the meat with sauce. The brisket looks like you put your best looking pieces in the back. And maybe try trimming the brisket to the box size before you cook it. All in all not a bad entry. Cheers, Nate __________________ FEC-100 PG-500 Large Egg Weber Ranch Kettle BBQ070 (Lil Tex) BBQ075 (Texas) UDS

08-15-2011, 10:43 AM	#3
SeriousQue Is lookin for wood to cook with. Join Date: 04-17-11 Location: Fenton, Missouri Downloads: 0 Uploads: 0	We have completely avoided using "purchased" rubs, brines, marinaides, injections, sauces, glazes, and finishes up until this point. We have done well with our chicken 2 out of 3 calls in previous competitions and been in the middle of the pack with brisket, ribs and pork. Do we have to switch our game plan and start using bovine bold, butchers, kosmos, smokn guns and blues hog to move up? Or work on technique?

08-15-2011, 01:58 PM	#8
SeriousQue Is lookin for wood to cook with. Join Date: 04-17-11 Location: Fenton, Missouri Downloads: 0 Uploads: 0	Brisket has been our challenge. Foil only or plastic wrap and foil, to rest? Liquid, when finishing brisket do you add liquid to pool around the flat, like a braise almost or wrap tight in plastic wrap in its own natural juices? This maybe a reason for another thread.

08-15-2011, 03:15 PM	#11
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	What Brewmaster ^^^ said. __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

08-15-2011, 05:12 PM	#12
Butcher BBQ is one Smokin' Farker Join Date: 07-03-07 Location: Chandler,OK Downloads: 0 Uploads: 0	Its all about the flavor, box presentation will hurt you. Lets all be real the flavor is what is will carry it thru to the final award. __________________ www.ButcherBBQ.com "Trust Your Butcher" Often Imitated, but never Duplicated

08-15-2011, 05:23 PM	#13
SeriousQue Is lookin for wood to cook with. Join Date: 04-17-11 Location: Fenton, Missouri Downloads: 0 Uploads: 0	Thanks for the insight guys. Congrats for the win over the weekend, Butcher. Jbrink, congrats, as well, for your calls.

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