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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 04-29-2012, 07:34 PM   #1
"Bone to Bark" BBQ
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Default Calling all Judges...

Can I get some opinions on this chicken box? We were practicing mainly on the garnish, as I did not spend the time trimming and sizing the pieces as I would have for competition. Tell me what you think, just don't be too brutal! Thanks, I think
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Unread 04-29-2012, 07:56 PM   #2
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We don't judge garnish.....but....if you want to know how you compare to other turn ins....

I would lose the row of green in the middle. Better to have all of the parsley as one flat plane.

I like the color of your chicken!
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Unread 04-29-2012, 08:11 PM   #3
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Unread 04-29-2012, 08:13 PM   #4
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Meat is buried. Probably a 7 at best from me. Greens should be a bed for the meat, not a blanket.
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Unread 04-29-2012, 08:21 PM   #5
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Meat ON garnish; not in it. That, or skip garnish altogether.
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Unread 04-29-2012, 08:43 PM   #6
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As said we don't judge garnish but do keep the meat on top of it not embedded in it
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Unread 04-29-2012, 09:23 PM   #7
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Make a "putting green" of parsley and put your meats on top of it.
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Unread 04-29-2012, 09:27 PM   #8
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The green strip in the middle makes me think you're trying to hide something on the chicken. I'd lose that. I think that is why it looks like the chicken is buried in the garnish.
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Unread 04-29-2012, 09:36 PM   #9
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The chicken seems a little light; I would wonder about its doneness.

Lynn H.
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Unread 04-29-2012, 09:38 PM   #10
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Quote:
Originally Posted by gmholler View Post
The chicken seems a little light; I would wonder about its doneness.

Lynn H.
Light color = undercooked? Does a darker sauce appeal to the judges?
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Unread 04-29-2012, 09:46 PM   #11
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Quote:
Originally Posted by gmholler View Post
The chicken seems a little light; I would wonder about its doneness.

Lynn H.
Lynn - USDA wants chicken to be at 165 degrees. I know I can get it to 165 and come out very light in color so it would certainly be done.

As a cook it is harder to get the light color verses a dark one.
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Unread 04-29-2012, 09:50 PM   #12
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As a CBJ I'd echo the comments listed above - the garnish should be a platform for the meat to sit on top of. As far as the "lightness" of the color, it might look a wee bit better if it were a little darker, but this truly looks pretty good.

Just my $0.02.
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Unread 04-29-2012, 10:57 PM   #13
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We've taken first with light chicken; I wouldn't sweat the color. More important is keeping a consistent coating, yours is a bit blotchy.

As others said, make the greens the background, not on top. Of course your trimming could improve, but you already said that.
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Unread 04-30-2012, 06:21 AM   #14
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6. Even out the sizes/trim better, don't bury the chicken in the garnish, needs a little more color.
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Unread 04-30-2012, 10:47 AM   #15
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Quote:
Originally Posted by gmholler View Post
The chicken seems a little light; I would wonder about its doneness.

Lynn H.
The internal temperature was 175 +. I would not turn in chicken that was not done!
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