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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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Old 02-13-2012, 07:42 AM   #1
Jaskew82
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Default Rate my box - updated with ribs

So I now have even more respect for you guys than I had before This was my first box ever and I learned a lot!!!

After making the ribs, cutting them and boxing them - I found that the boxing part might be the hardest part of the entire process. I wanted to move quickly so the ribs would still be warm, when I served them to my parents 1 mile away, but I also wanted to make a strong presentation.

The box was far from perfect in appearance. I need to work on my cuts so they are straighter. I also need to lower the lettuce (as previously described) so the box closes easily without the ribs hitting the roof (it did close but touched the roof). I also forgot to clean the small splash of sauce from the back of the box.

What do you guys think though? How would this score on appearance alone? 6 maybe 7?




[img=http://img38.imageshack.us/img38/5092/photofeb1260404pm.jpg]
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Old 02-13-2012, 08:28 AM   #2
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That's not a bad first effort! I'd give it a 7 or 8.

I agree on the cuts. Straighter and cleaner. Also, try to keep the ribs in the same order that they were in the rack if possible. It's not a big deal, but it does make the box look better. The four ribs at the back, for example, look like they are either out of order or from different racks and they are up and down in the box, breaking the clean lines. It's the little thing like that that can separate you from the other teams.
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Old 02-13-2012, 08:35 AM   #3
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^^^^What Ron said, great effort. Those look way better than some of the boxes I had in my first year. I try to get more than 6 bones in the box when I can. Usually I will cook 3-4 racks, take the best 4 middle bones from each rack and stack them in front of each other. Sorry I dont have any pics, but in yours, keep the back row of 4 and about 1/2 way down the bone of the back row, stack another 4 on top. It makes for a nice presentation IMHO and fills that box with meat.

Good Luck!!
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Old 02-13-2012, 08:37 AM   #4
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Thanks Ron. That is one of the things I learned this weekend. Try to get the same ribs from in order from each rack. These were definitely out of order and it shows. I appreciate the feedback.
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Old 02-13-2012, 08:51 AM   #5
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when presenting for real, make sure there are no sauce smudges on the box, wipe clean
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Old 02-13-2012, 12:10 PM   #6
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They sure look good!

You should even out the parsley, right side looks more full than left. I'd go with the amount on the left for the whole box.
Cut the bones straight and hopefully from the same rack, and you'll be in real good shape!
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Old 02-13-2012, 01:20 PM   #7
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I saw it and wanted one. Solid 8 for me. Just the minor details keeping you from a nine. I try to give my first impression because judges will probably look at your box for maybe 10 seconds before scoring it.
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Old 02-13-2012, 01:25 PM   #8
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Silly question for you guys but we don't have to be concerned with the parsley sticking to the ribs when they are removed from the box, do we? I can't imagine that we do but I don't know for sure. When I took ribs from the box to eat them, I got a lot of parsley stuck to the bottom of the ribs and it was kind of annoying. I don't want to 'annoy' judges...
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Old 02-13-2012, 01:39 PM   #9
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i had been considering a lettuce bed for that exact reason, but had been strongly persuaded to not.
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Old 02-13-2012, 02:04 PM   #10
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Quote:
Originally Posted by Jaskew82 View Post
Silly question for you guys but we don't have to be concerned with the parsley sticking to the ribs when they are removed from the box, do we? I can't imagine that we do but I don't know for sure. When I took ribs from the box to eat them, I got a lot of parsley stuck to the bottom of the ribs and it was kind of annoying. I don't want to 'annoy' judges...
That is a really good question. I mostly do Texas cooks, but have done one KCBS. Although it was a blast, I wondered this same thing.
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Old 02-13-2012, 02:24 PM   #11
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As a CBJ, that parsley sticks to a product doesn't matter. Chicken and Ribs are the most usual for that. I select my piece, move it to my judging sheet, then when time to taste that item the parsley is picked off and set aside. Sticking parsley is a non-issue.
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Old 02-13-2012, 02:29 PM   #12
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Quote:
Originally Posted by Smokey Bones View Post
As a CBJ, that parsley sticks to a product doesn't matter. Chicken and Ribs are the most usual for that. I select my piece, move it to my judging sheet, then when time to taste that item the parsley is picked off and set aside. Sticking parsley is a non-issue.
It should be, but it isn't. I've judged at comps where other judges have said something to the effect that " I'm going to taste it as presented, so if there's parsley stuck to it I'll eat it instead of knocking it off" In my opinion, table captain should have instructed them not to do that, but I don't know that the rules have that spelled out.
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Old 02-13-2012, 02:43 PM   #13
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More ribs! I would put 2 more in the box to go withthe 4.
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Old 02-13-2012, 03:44 PM   #14
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Quote:
Originally Posted by Smokey Bones View Post
As a CBJ, that parsley sticks to a product doesn't matter. Chicken and Ribs are the most usual for that. I select my piece, move it to my judging sheet, then when time to taste that item the parsley is picked off and set aside. Sticking parsley is a non-issue.
i agree, it's a non-issue.
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Old 02-13-2012, 04:59 PM   #15
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Quote:
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i agree, it's a non-issue.
i don't know... as long as there are judges tasting as presented, it could be QUITE an issue.
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