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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 07-23-2012, 12:43 PM   #1
rooftop bbq
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Default practice pork arrangement

Im working on a new presentition for my comp box. What do you judges think of this layout. I know its not on a parsley but hey its on a green square plate (close enough)
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Unread 07-23-2012, 12:48 PM   #2
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I'm thinkin' 7-8 on appearance. Just doesn't pop out & say "Eat Me!". The sauce seems to be a bit distracting to me. Would like to see more bark on the bottom pieces. As far as just the layout. Might work... Cheers!!!
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Unread 07-23-2012, 12:53 PM   #3
rooftop bbq
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I was going for tube meat on the bottom corner(was 1 piece short) and bark chunks on top corner. would it help to put the bark pieces in front of the money muscle
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Unread 07-23-2012, 12:57 PM   #4
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Quote:
Originally Posted by rooftop bbq View Post
I was going for tube meat on the bottom corner(was 1 piece short) and bark chunks on top corner. would it help to put the bark pieces in front of the money muscle
Maybe, but I'm afraid I wouldn't be able to taste the "tube meat" through all the sauce, no?
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Unread 07-23-2012, 12:57 PM   #5
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looks quite good to me.
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Unread 07-23-2012, 01:28 PM   #6
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Wow. Too bad you couldn't glaze that sauce on it but you can't in KCBS. My first impression was that looks delicious.
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Unread 07-23-2012, 01:59 PM   #7
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I like originality and it would be 8 or 9 with me but I would never try it myself knowing that half of the judges out there are old sticks in the mud. They expect the same layout over and over again. If not, then you are some whipper snapper that is trying to change the game.
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Unread 07-23-2012, 02:19 PM   #8
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Andy, that looks real good. It does look a little oversauced though.
I wonder if there would be more room in a styro box, then you can fill it with more chunks and tube pieces, because it looks like not enough.
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Unread 07-23-2012, 02:25 PM   #9
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Quote:
Originally Posted by "Holy Smokes" View Post
I like originality and it would be 8 or 9 with me but I would never try it myself knowing that half of the judges out there are old sticks in the mud. They expect the same layout over and over again. If not, then you are some whipper snapper that is trying to change the game.
guess I am an old judge(and cook) and really enjoy someone changing the look in the box---but it seems it usually isn't done with enuf finesse(or maybe foresight) and the appearance scores suffer
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Unread 07-23-2012, 02:47 PM   #10
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Suggestion from my cook's hat, not my judge's hat.

Right or wrong, judges like bark and color (smoke ring).

The front row could benefit from more of that.

The meat looks "YUMMY" to me.

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Unread 07-23-2012, 03:03 PM   #11
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In a box as stated I think you would want a little more quantity to fill in the box and a little more bark up fromt but for a plate experiment I think you are on a good path and that could be a 9. keith
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Unread 07-23-2012, 03:26 PM   #12
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What is tube meat?
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Unread 07-23-2012, 03:37 PM   #13
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Quote:
Originally Posted by Brew-B-Q View Post
What is tube meat?
I wish this was the penalty forum...
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Unread 07-23-2012, 03:48 PM   #14
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looks great! I would hit that.
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Unread 07-24-2012, 09:46 AM   #15
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Way oversauced for me, but, the money muscle is gorgeous.
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