Am I on the right track?

FattyMac · 02-06-2012, 07:29 PM

This past weekend I was cooking up some shoulders for the Superbowl and figured since the smoker was already going I should try my hand at some comp meat. I've got big plans to step out of the backyard division and play with the big boys.

First up was some chicken. I was happy with the way they turned out, although I would say that I need to work on my trimming as the pieces don't look all that uniform.

Next we have some ribs. I over cooked them as they were very difficult to cut they were so soft. Too much time in the foil is my guess.

And finally some brisket. This I was really happy with appearance wise. Would that be well founded?

Thanks for your input!

Rich Parker · 02-06-2012, 08:26 PM

Nice!

JimmyDAL · 02-07-2012, 05:07 AM

Awesome!

bignburlyman · 02-07-2012, 07:23 AM

I think it all looks really tasty, nice bite through on the chicken. One suggestion I have seen posted before is to place your chicken in a clamshell and leave it for 10 to 15 minutes to simulate the delay at judging and see if the skin gets rubbery. The rib bite looks like it didn't quite get clean pull away from the bone, are you sure it was not just slightly underdone? Also make sure you have a very sharp knife to slice the ribs.

As for the brisket---I just want to try a slice!

Edit to Add: I looked again at the brisket, and see the fat is at the top of the slice. While I like a little fat on the slices, some judges absolutely hate it. If you leave it on you might put it down so it is not so noticible, just a suggestion.

EatonHoggBBQ · 02-07-2012, 07:28 AM

Go with what the majority dictates but when I judge for appearance, uniformity in size and shape doesn't matter.

roksmith · 02-07-2012, 07:37 AM

I would offer my help, but it sounds like you know what you need to do.
Chicken looks good.. would be better if more uniform.
Ribs are a little overcooked and beginning to dry out a bit.
Brisket looks nice, but as was stated.. when you do box them up.. show off the ring, not the fat... I'd also probably trim off the fat..for every judge who likes a little fat, you'll find 2 who don't.. and it's never good cold.

02-06-2012, 07:29 PM	#1
FattyMac Full Fledged Farker Join Date: 05-06-10 Location: Niagara Region, Canada Downloads: 0 Uploads: 0	Am I on the right track? This past weekend I was cooking up some shoulders for the Superbowl and figured since the smoker was already going I should try my hand at some comp meat. I've got big plans to step out of the backyard division and play with the big boys. First up was some chicken. I was happy with the way they turned out, although I would say that I need to work on my trimming as the pieces don't look all that uniform. Next we have some ribs. I over cooked them as they were very difficult to cut they were so soft. Too much time in the foil is my guess. And finally some brisket. This I was really happy with appearance wise. Would that be well founded? Thanks for your input! __________________ FEC 100; Weber Performer; Large BGE; Pitmaker Sniper; G2 Party Cool BLUE Thermapen Are you ready for a Throwdown?

02-06-2012, 08:26 PM	#2
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Nice! __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

02-07-2012, 07:23 AM	#4
bignburlyman Full Fledged Farker Join Date: 09-10-03 Location: Great Bend, Kansas Downloads: 0 Uploads: 0	I think it all looks really tasty, nice bite through on the chicken. One suggestion I have seen posted before is to place your chicken in a clamshell and leave it for 10 to 15 minutes to simulate the delay at judging and see if the skin gets rubbery. The rib bite looks like it didn't quite get clean pull away from the bone, are you sure it was not just slightly underdone? Also make sure you have a very sharp knife to slice the ribs. As for the brisket---I just want to try a slice! Edit to Add: I looked again at the brisket, and see the fat is at the top of the slice. While I like a little fat on the slices, some judges absolutely hate it. If you leave it on you might put it down so it is not so noticible, just a suggestion. __________________ David CBJ & CTC #5112 Kansas Winter Q BBQ Committee Traeger Texas 075 ECB (retired)

02-07-2012, 07:28 AM	#5
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: Allen Park, Michigan Downloads: 0 Uploads: 0	Go with what the majority dictates but when I judge for appearance, uniformity in size and shape doesn't matter. __________________ John, KCBS/MCBJ

02-07-2012, 07:37 AM	#6
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio Downloads: 0 Uploads: 0	I would offer my help, but it sounds like you know what you need to do. Chicken looks good.. would be better if more uniform. Ribs are a little overcooked and beginning to dry out a bit. Brisket looks nice, but as was stated.. when you do box them up.. show off the ring, not the fat... I'd also probably trim off the fat..for every judge who likes a little fat, you'll find 2 who don't.. and it's never good cold. __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

02-07-2012, 05:07 AM	#3
JimmyDAL Full Fledged Farker Join Date: 05-30-11 Location: New England Downloads: 0 Uploads: 0	Awesome!