Calling all Judges...

"Bone to Bark" BBQ · 04-29-2012, 07:34 PM

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

Uncle Buds BBQ · 04-29-2012, 07:56 PM

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!

boogiesnap · 04-29-2012, 08:11 PM

Twelvegaugepump · 04-29-2012, 08:13 PM

Meat is buried. Probably a 7 at best from me. Greens should be a bed for the meat, not a blanket.

Lake Dogs · 04-29-2012, 08:21 PM

Meat ON garnish; not in it. That, or skip garnish altogether.

jketron · 04-29-2012, 08:43 PM

As said we don't judge garnish but do keep the meat on top of it not embedded in it

Red Valley BBQ · 04-29-2012, 09:23 PM

Make a "putting green" of parsley and put your meats on top of it.

Outnumbered · 04-29-2012, 09:27 PM

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.

gmholler · 04-29-2012, 09:36 PM

The chicken seems a little light; I would wonder about its doneness.

Lynn H.

Fornia · 04-29-2012, 09:38 PM

Quote:

Originally Posted by gmholler

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?

Uncle Buds BBQ · 04-29-2012, 09:46 PM

Quote:

Originally Posted by gmholler

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.

bbq.tom · 04-29-2012, 09:50 PM

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.

CivilWarBBQ · 04-29-2012, 10:57 PM

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.

NRA4Life · 04-30-2012, 06:21 AM

6. Even out the sizes/trim better, don't bury the chicken in the garnish, needs a little more color.

"Bone to Bark" BBQ · 04-30-2012, 10:47 AM

Quote:

Originally Posted by gmholler

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!

04-29-2012, 07:56 PM	#2
Uncle Buds BBQ is one Smokin' Farker Join Date: 05-04-09 Location: Marietta, GA Downloads: 1 Uploads: 1	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! __________________ Dave Pitmaster and KCBS CBJ

04-29-2012, 08:11 PM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	.... __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training current avatar by N8, prior avatars by grillman.thanks! CLICK HERE to visit the BBQ Brethren Throwdowns

04-29-2012, 08:13 PM	#4
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Menasha, WI Downloads: 1 Uploads: 0	Meat is buried. Probably a 7 at best from me. Greens should be a bed for the meat, not a blanket. __________________ KCBS Certified Judge Weber Gasser Weber 18" circa 1965 2 22" Weber Silvers and 1 22" Weber Gold King Pig UDS Tejas Charcoal 2452 Grill, 28" discada Char Griller King Kamado 1 Smokey Joe and 1 Mini WSM Currently building a 22' Portable Kitchen www.bullybbq.com

04-29-2012, 08:21 PM	#5
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Meat ON garnish; not in it. That, or skip garnish altogether. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

04-29-2012, 08:43 PM	#6
jketron Full Fledged Farker Join Date: 03-23-12 Location: Carlsbad, CA Downloads: 0 Uploads: 0	As said we don't judge garnish but do keep the meat on top of it not embedded in it __________________ ------------------------------- John, KCBS CBJ 1 x WSM 18, 1 x WSM 22 Grill of His Dreams #1 Rule of BBQ... Have fun

04-29-2012, 09:23 PM	#7
Red Valley BBQ Full Fledged Farker Join Date: 09-28-09 Location: Oil City, PA Downloads: 0 Uploads: 0	Make a "putting green" of parsley and put your meats on top of it. __________________ Red Valley BBQ Team Head Honcho ~ Vice Pres. In Charge of Production Firefighting BBQ Team ~ KCBS CBJ

04-29-2012, 09:27 PM	#8
Outnumbered is One Chatty Farker Join Date: 09-18-11 Location: Smithville, Missouri, United States Downloads: 0 Uploads: 0	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. __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

04-29-2012, 09:36 PM	#9
gmholler On the road to being a farker Join Date: 04-15-09 Location: Lafayette, LA Downloads: 0 Uploads: 0	The chicken seems a little light; I would wonder about its doneness. Lynn H.

04-29-2012, 09:50 PM	#12
bbq.tom is one Smokin' Farker Join Date: 11-23-10 Location: Hillsborough, NC (just north of Heaven - TarHeel country!) Downloads: 1 Uploads: 0	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. __________________ Tom CBJ - KCBS, MBN, NCPC CTC - KCBS Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team Author of "A 'Q' Review" Lang Hybrid Smoker, UDS, Holland "Epic"

04-29-2012, 10:57 PM	#13
CivilWarBBQ is One Chatty Farker Join Date: 08-08-07 Location: Cartersville, GA Downloads: 0 Uploads: 0	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.

04-30-2012, 06:21 AM	#14
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH Downloads: 0 Uploads: 0	6. Even out the sizes/trim better, don't bury the chicken in the garnish, needs a little more color. __________________ - Kevin Team: Smitty's Real Pit BBQ KCBS CBJ 2 Custom Built Reverse Flow Stickburners 22.5" WSM Weber 26.75" OTG Weber 22.5" OTS Weber Blue 2000 Stainless Performer