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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 08-15-2011, 09:04 AM   #1
SeriousQue
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Default 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]
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Unread 08-15-2011, 09:55 AM   #2
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very clean. very tight. food looks good.
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Unread 08-15-2011, 10:43 AM   #3
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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?
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Unread 08-15-2011, 10:53 AM   #4
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Quote:
Originally Posted by SeriousQue View Post
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?
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Unread 08-15-2011, 10:53 AM   #5
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work on technique
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Unread 08-15-2011, 01:07 PM   #6
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Quote:
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How have your taste scores been?
all over the board 6,7,8,9
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Unread 08-15-2011, 01:31 PM   #7
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hard to say. the pics look like the food is cooked quite well.
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Unread 08-15-2011, 01:58 PM   #8
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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.
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Unread 08-15-2011, 02:09 PM   #9
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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,
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Unread 08-15-2011, 02:36 PM   #10
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Quote:
Originally Posted by SeriousQue View Post
all over the board 6,7,8,9
If they stay all over the board, purchase a product and see if they level out.
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Unread 08-15-2011, 03:15 PM   #11
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What Brewmaster ^^^ said.
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Unread 08-15-2011, 05:12 PM   #12
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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.
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Unread 08-15-2011, 05:23 PM   #13
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Thanks for the insight guys. Congrats for the win over the weekend, Butcher. Jbrink, congrats, as well, for your calls.
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