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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 09-20-2011, 08:56 AM   #1
Greendriver
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Default Brownie Pan for Chicken

As a cook or judge I don't particularly like formed thighs and would give em a 6 everytime. For those that do...here's a pan option. I don't have one so I don't know how it would work.
http://www.collectionsetc.com/Produc..._/Ntt-brownies

this same sight has another one with removeable dividers.
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Unread 09-20-2011, 09:00 AM   #2
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I wonder how many judges share the dislike of overly-formed "frankenfood"? I know there are some areas where it doesn't play well at all. But from what I read here and elsewhere, there must be some areas where it's practically mandatory!
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Unread 09-20-2011, 09:22 AM   #3
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Quote:
Originally Posted by DivaHerself View Post
I wonder how many judges share the dislike of overly-formed "frankenfood"? I know there are some areas where it doesn't play well at all. But from what I read here and elsewhere, there must be some areas where it's practically mandatory!
I dont think it looks apealing at all, bbq isnt perfectly shaped..its bbq..
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Unread 09-20-2011, 10:05 AM   #4
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Quote:
Originally Posted by DivaHerself View Post
I wonder how many judges share the dislike of overly-formed "frankenfood"?
Personally, I don't spend a lot of time considering the shape of the pieces in the box. I do like for all of them to look uniform - whatever shape they might take. Beyond that, I look for color, if the pieces appear moist, application of the sauce, overall care taken to build the box. But giving a 6 because the pieces are formed seems a little harsh to me. jmo-ymmv. Julie
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Unread 09-20-2011, 10:29 AM   #5
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
I dont think it looks apealing at all, bbq isnt perfectly shaped..its bbq..

I agree with you 100% unfortunately for whatever reason we've (I've) been told that the entries need to have some uniformity to them like ribs and brisket slices. Now pork, well there's nothing uniform about that, unless you're adding the money muscle. I believe you can have your presentation look uniform but when it starts to look like it's been 'molded' to look that way, well, I think that's a bit overboard and should be judged as such. IMO
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Unread 09-20-2011, 10:47 AM   #6
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not a competitor, but on a personal level, same/same looking chicken looks pretty gross to me. i want my chicken to look like chicken and not some sort of meat cake. if i wanted perfectly shaped chicken, i'd buy tyson nuggets.
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Unread 09-20-2011, 11:11 AM   #7
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While it may be uniform, it looks fake.
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Unread 09-20-2011, 11:43 AM   #8
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While I agree with most; it looks fake, etc: Judging a box based on what you don't like is just not right. I don't care for mustard, but if I get pork with a mustard sauce I'm going to make sure I don't let that influence the score I give. I get into trouble alot talking about judging and this proves that some judges are biased. While I know it's true just don't tell me!!
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Unread 09-20-2011, 12:11 PM   #9
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As a judge, I find perfectly formed glossy, reddish lumps in a chicken box a bit disturbing. I realize that it's an attempt to make everything look perfect and appetizing, but I'd at least like to be able to recognize it as being some identifiable part of a chicken.

I find this box (from bbqcritic.com) uite dsturbing...
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Unread 09-20-2011, 12:21 PM   #10
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I hate to say it, because I love orderliness and symmetry as much as anybody, but it looks like the soul was sucked out of it.
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Unread 09-20-2011, 12:32 PM   #11
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It does need a little more color, but I am drawn to it simply because I know how much care and consideration goes in to making chicken relatively uniform, even though it pales in comparison to this. I know it takes a lot more than just throwing them in a cupcake/brownie pan. Even if I did know how to make them like that, I don't think I have the skill-set/finesse to execute it.
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Unread 09-20-2011, 12:39 PM   #12
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On the BBQ critic site that box along with another box similar to it all the responses were mostly 9's. On other boxes where the chicken looked like real chickens scores were all over the place. I'm horriblenat trimming chicken . I would say it's my biggest downfall.
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Unread 09-20-2011, 12:41 PM   #13
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Just out of curiosity, how the he'll do they get to look
Like that??
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Unread 09-20-2011, 12:45 PM   #14
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It's a sad commentary on what's happened to judging when visually "real" chicken gets worse scores than artificially primped, trimmed, glazed and polished unidentifiable objects. Whatever happened to the chicken?? I judge a few weeks ago and over 80% of the chicken turn-ins were so heavily sauced and glazed that it was hard to pick up, and once you picked it up, it stuck to your fingers like glue.
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Unread 09-20-2011, 12:54 PM   #15
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Quote:
Originally Posted by Sledneck View Post
Just out of curiosity, how the he'll do they get to look
Like that??
They almost certainly adding meat to the thighs.
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