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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 08-21-2005, 08:52 PM   #1
Jeff_in_KC
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Default First Attempt at Turn-In Boxes

Man, that ain't easy! I definitely need some practice and coaching! Not happy at all with either the way the two boxes turned out OR how long it took my wife and I to get it done! Suggestions anyone? I'm embarrassed to even post them but without experienced folks seeing them, I can't learn my shortcomings...

Also posting a couple of photos of my new 10x20 canopy for competitions. My step-dad helped me put it up this afternoon and string my lights for a trial run at set-up.
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Unread 08-21-2005, 08:58 PM   #2
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Default RE: First Attempt at Turn-In Boxes

I like the canopy. Where did you get it?
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Unread 08-21-2005, 09:00 PM   #3
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Default RE: First Attempt at Turn-In Boxes

Wally-World. Only one in the entire metro KC area I could find too... $147 for the entire thing.
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Unread 08-21-2005, 09:01 PM   #4
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Default RE: First Attempt at Turn-In Boxes

BTW... I think Walmart.com will ship it to you for around $50.
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Unread 08-21-2005, 09:25 PM   #5
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Default RE: First Attempt at Turn-In Boxes

Jeff... The boxes look pretty good. The brisket box is a little lopsided on the right side, and I'm not sure about the parsley in front like that. The pork is a little lopsided at the top left corner and the left side.
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Unread 08-21-2005, 10:03 PM   #6
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Default RE: First Attempt at Turn-In Boxes

Thanks, Ron. I also didn't like the way the sauce glaze looked on the top slice of brisket. I also didn't care for parsley in front of the brisket slices. It was like it was hiding something. I also thought my wife went a little heavy on the parsley on the pork. Tried to make sliced AND pulled in the box but the danged sliced meat fell apart at the fat lines! The lettuce is overflowing the brisket box and not enough in the upper left corner of the pork box. Those are some of my first thoughts about it.
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Unread 08-22-2005, 07:59 AM   #7
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You need to send up more than 6 slices of brisket. Don't forget the table captains!!
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Unread 08-22-2005, 08:02 AM   #8
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Thanks, Jay... What would you suggest? 8 or more? By the way, this brisket was farkin HUGE... and the slices towards the middle where it was most moist were around a foot long, too long to go into the boxes... so what do you do in this instance? I'm assuming you don't ever want to cut the slices shorter. Would you just choose a smaller cut of meat in the first place?
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Unread 08-22-2005, 10:00 AM   #9
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Quote:
Originally Posted by spicewine
You need to send up more than 6 slices of brisket. Don't forget the table captains!!
I read that if the rules call for 6 slices, never turn in more. Reason being is the 7th piece can go to someone who makes a bad comment and influences a voting judge. Does the table captain vote?
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Unread 08-22-2005, 10:22 AM   #10
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Jeff - I would definately put more meat in the box. A box that is full of meat simply looks better than one that is skimpy. More meat = less lettuce and parsly. You also might want to display some of the bark on your pork. Sliced pork usually does well in the KC area - you just can't cook it as long as you do your pulled pork. Good fist try though - deffinately looks better than some I have seen!!

Be sure you have a way to hold your canopy down in the wind. We lost 2 easy-ups this weekend. They were both fastened down and didn't blow up - the wind simply flattened them in place!

I haven't checked the ARBBQ site yet but they were supposed to have the space assignments done today.
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Unread 08-22-2005, 11:06 AM   #11
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Quote:
spicewine wrote:
You need to send up more than 6 slices of brisket. Don't forget the table captains!!


I read that if the rules call for 6 slices, never turn in more. Reason being is the 7th piece can go to someone who makes a bad comment and influences a voting judge. Does the table captain vote?
Table captains don't vote and I don't think any talking goes on during judging. At least not while you're in the middle of judging something.
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Unread 08-22-2005, 11:19 AM   #12
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In KCBS at least six portions are required - with nice slices from a thick flat 6 is enough. I shoot for a nice box even if it takes 8 or more slices and maybe some chopped/pulled point meat to lift the slices up out of the lettuce.

FBA requires 8 portions and we usually do more - no garnish is allowed in FBA so we really pack out the boxes (not "overstuff" but plenty of meat).
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Unread 08-22-2005, 12:04 PM   #13
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That is a nice canopy, not to repeat TK or anything.
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Unread 08-22-2005, 12:14 PM   #14
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Just make sure that everything you put in the box is judge worthy. The judges can pick and choose what they eat if you give them more than the required six.

At one contest I judged, there were what appeared to be six beautiful ribs. The judges started taking their pieces and two of the six ribs were not cut completely through, so that counts as one piece. The cook however used two more ribs to prop up the six beauties. Well, these last two ribs were pure ****, but one of the judges had to eat it. His scores tanked.
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Unread 08-22-2005, 02:39 PM   #15
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Thanks for the pointers, everyone. However, I'm also still wondering about large briskets and foot long farkin slices! Cut the slices off or use a smaller brisket?

Wayne, I tried to put sliced pork in the box but it didn't work out... the slices fell apart due to the tenderness and right along the fat lines. Can you turn in partial slices? Do judges expect pork butt slices to fall apart at the lines or not?

Finally, as for the canopy, I read in the Royal rules that no tent or canopy "spikes" are allowed. I'm thinking of taking those large galvanized nails (hey, they aren't spikes... they're nails!) people use in landscape timbers construction and drive them in. Much less visible plus the front canopy feet can be hidden.
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