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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 03-19-2012, 06:14 PM   #1
RoadHawgBBQ
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Default rate box again please

getting used to posting pics..
love the harsh critics... that is what i am looking for thanks
already heard too much greenery on last box

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Old 03-19-2012, 06:15 PM   #2
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i am using flickr so i dont understand y the pics do not always work... like our bbq hit and mostly miss
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Old 03-19-2012, 06:17 PM   #3
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Old 03-19-2012, 07:01 PM   #4
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We don't judge greenery, but it definitely affects your score. The greenery being uneven around the edges definitely detracts from the overall impression on both boxes. Try building the box and then setting the meat on the greenery. Symmetry is important - the upper right corner of the pork box is empty. try to get the money muscle sliced evenly and when you have nice looking medallions - highlight them by their placement in the box. My first impression of your ribs is that they are probably a little undercooked because I don't see any bone on the ends. Both boxes a solid 7
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Old 03-19-2012, 07:05 PM   #5
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Pork box - 6 Pulled looks messy and draws attention from the slices. Maybe shingle the slices some to make them appear as though they take up more room in the box.

Rib box - 7 The color is excellent and they have a nice sheen. The cuts are uneven and not straight.

Parsley still looks bushy. Maybe push it lower into the box and make it look a little more even around the edges of the box.
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Old 03-19-2012, 07:25 PM   #6
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thanks everyone
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Old 03-19-2012, 08:53 PM   #7
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You are on your way for sure. I like the sheen on your meat, you simply need to work on your greens and placement of the meat. Though we are not to judge the meat your greens should not distract from us looking at the meat.

7
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Old 03-20-2012, 07:41 AM   #8
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Pork 6. Big hole in the upper right corner. Looks like money muscle was a after thought. Spreading it out may help. The pulled looks like you just threw it into the box.

Ribs 7. Color and sheen look good. Would push them together for a tighter look. Also I would change it so the Ribs on the right are sitting on top of the ribs on the left.

Hope that helps. keith
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Old 03-20-2012, 08:11 AM   #9
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Pork = 6 - Not that visually appetizing to me. Too much sauce on the pulled, the MM needs to be fanned out to fill the top of the box and to show some of the surface, the pulled looks like it was just dumped in, there appears to be something besides parsley in the upper left and upper right - distracting from the appearance of the meat.
Ribs = 8 - color looks good, cuts are uneven, sauce is a bit unevenly spread also, I like the fact that you can see the side of the ribs (at least one rib), but they would probably look better touching instead of spread apart, looks pretty appetizing to me.
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Old 03-20-2012, 08:23 AM   #10
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Pork 5. Maybe it's the angle of the photo but I DO NOT want to reach into that box. Hole in the upper right corner. Spread out the money muscle The pulled is VERY unappetizing, looks over sauced and just tossed in the box.

Ribs 7. Color and gloss is nice. I'd use a different rib in the center, that one looks a lot lower than the others. Fill the box!
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Old 03-20-2012, 08:26 AM   #11
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Wow, rough crowd, but I tend to agree. 6 on pork, 8 on ribs

honestly, you're risking run-away garnish... IMHO
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Old 03-20-2012, 08:59 AM   #12
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In addition to what folks have said about the meat, it seems like you need to build a better garnish "base" in your boxes; this can be done by using leaf lettuce under the parsley or just cramming a ton of parsley into the box forming the ubiquitous putting green. This will raise your meat up out of the surrounding garnish and show it off versus having look swallowed up by the greenery. Good luck!
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Old 03-20-2012, 09:07 AM   #13
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I've seen a lot of "too much sauce" or "not enough sauce" comments on pulled pork. Is there a happy medium to look for? It seems like money muscles almost always want to have sauce on the outside, but not on the meat. Is it the same for pulled: Sauce on the bark but not the meat?
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Old 03-20-2012, 09:21 AM   #14
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Personally, as a CBJ, I prefer very light sauce (if any) on the pulled pork. If MM is presented then it is preferred with bark and usually some sauce, again not too much.
Moist is good, but I want to taste the pork as well as any rub, sauce, aus ju, etc.
This is a MEAT contest and NOT a Sauce contest.
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Old 03-20-2012, 09:35 AM   #15
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accidental post
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