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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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08-05-2012, 05:42 PM
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#1 |
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Full Fledged Farker
Join Date: 08-23-10
Location: Des Plaines, IL
Downloads: 0
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Please rate my competition boxes
Chicken
 Beef  Ribs  |
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08-05-2012, 05:53 PM
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#2 |
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Got Wood.
Join Date: 05-31-12
Location: Batesville, Ms.
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Honestly,,,Chicken 8.0,,,,Beef 7.4,,,,Ribs 8.20
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08-05-2012, 05:56 PM
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#3 |
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Full Fledged Farker
Join Date: 08-23-10
Location: Des Plaines, IL
Downloads: 0
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Please advise what should be done better next time, besides the purple finger nails?
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08-05-2012, 08:33 PM
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#4 |
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Full Fledged Farker
Join Date: 05-07-12
Location: Woodstock ga
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Looks like a lot of sauce. 10 on the nails.
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08-05-2012, 09:10 PM
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#5 |
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Moderator
 
Join Date: 12-09-04
Location: Chicago 'Burbs
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What competition were those from?
Using KCBS scoring, 7 for the chicken. I'm just not a fan of the muffin pan look and they look like they have a lot of sauce on them, and it's not applied evenly. For the beef, I've never judged anything but brisket, so this is a shot in the dark. I'd say also a 7. Not knowing the scoring system, the slices don't look evenly cooked. The slice on the right is medium and the slice on the left looks like well done and the ones in the middle go from medium towards well done as you move farther left. Also a 7 on the ribs. They cuts aren't even. Some ribs are thicker than others. The sauce looks very thick and is very uneven. I would have also put more ribs in the box.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend |
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08-05-2012, 09:26 PM
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#6 |
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Full Fledged Farker
Join Date: 09-28-09
Location: Oil City, PA
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I agree that there is too much sauce. Try applying the sauce in thin coats while it is on the heat so it will set and become more of a glaze.
__________________
Red Valley BBQ Team Head Honcho ~ Vice Pres. In Charge of Production Firefighting BBQ Team ~ KCBS CBJ |
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08-06-2012, 06:00 AM
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#7 |
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Full Fledged Farker
Join Date: 08-23-10
Location: Des Plaines, IL
Downloads: 0
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It was an amateur comp in McHenry, IL. yesterday with about 5 hours to cook everything. I used a bottom roast for the beef portion. I do agree the sauce was overkill but the nails were a 10.
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08-06-2012, 06:00 AM
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#8 |
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Full Fledged Farker
Join Date: 08-23-10
Location: Des Plaines, IL
Downloads: 0
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The scoring system was a 1 to 5 basis with restaurant owners as the judges.
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08-06-2012, 07:32 AM
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#9 |
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is one Smokin' Farker
  
Join Date: 01-04-09
Location: Johnston, Ia
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Agree with statements above.
Thin the sauce out before you apply and you'll fix most of that. Most common would be apple juice or even just water.
__________________
Doug Backwoods G2 Party Yoder YS480 "I thought you just ate?" "I did but that was what I like to call first lunch." |
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08-07-2012, 12:17 AM
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#10 |
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Full Fledged Farker
Join Date: 08-23-10
Location: Des Plaines, IL
Downloads: 0
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Do you have any suggestions for getting the Chicken more crispier? I cooked them on a 22.5 weber
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