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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 08-24-2012, 07:10 AM   #1
Buckscent
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Default Rate my 1st box's please

OK, This is my first attempt at box's. I took pics with IPhone and they are not that good. A couple of notes before you start.

1) I looked for parsley at 5 different stores and all of it was shriveled up
and looked like crap so I just used it. I did not fill the box up with it so
I know that part of the box is not good (yet).

2) I can tell you I do need help with ribs, what do you all cook? baby?,
St. L? I sould not get six ribs to lay side by side in the box (To long)
and I used the sorter ribs.

3) I could not find my brush to brush sauce on
Attached Images
File Type: jpg Pork.jpg (19.9 KB, 203 views)
File Type: jpg Brisket.jpg (25.7 KB, 206 views)
File Type: jpg Chicken.jpg (25.7 KB, 207 views)
File Type: jpg Ribs.jpg (21.3 KB, 206 views)
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Unread 08-24-2012, 07:20 AM   #2
HeSmellsLikeSmoke
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I hate to say this, but the pictures are so bad that I hesitate to comment.

To be fair to yourself, I suggest doing another set of boxes and posting good clear pictures.
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Unread 08-24-2012, 07:29 AM   #3
K-Train
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I hate to say this, but the pictures are so bad that I hesitate to comment.

To be fair to yourself, I suggest doing a another set of boxes and posting good clear pictures.
I agree. I did notice some sauce on one of the box lids, make sure you wipe that off.
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Unread 08-24-2012, 07:57 AM   #4
Pelkster
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^^^ Agreed. ^^^
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Unread 08-24-2012, 10:08 AM   #5
mobow
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Use St; louis cut or baby backs. keith
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Unread 08-24-2012, 10:14 AM   #6
Lake Dogs
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Quote:
Originally Posted by Buckscent View Post
OK, This is my first attempt at box's. I took pics with IPhone and they are not that good. A couple of notes before you start.

1) I looked for parsley at 5 different stores and all of it was shriveled up
and looked like crap so I just used it. I did not fill the box up with it so
I know that part of the box is not good (yet).

2) I can tell you I do need help with ribs, what do you all cook? baby?,
St. L? I sould not get six ribs to lay side by side in the box (To long)
and I used the sorter ribs.

3) I could not find my brush to brush sauce on

I'll give 'er a stab, but like said above, these pics are REALLY hard to tell:

Pork 7 - looks like bark is DARK and looks dry, possibly needing more pork in the box

Brisket 6 - possibly 5, but the pic looks ... not appetizing. There seems to be bark (dark) on the burnt ends, what happened on the slices?

Chicken 6 - globby and dark

Ribs 7 - hard to tell really


Ribs, you asked what, and the answer depends largely on what you cook best and then which sanctioning body. If you're MBN, perhaps GBA, you'll want to cook BB's and deliver 2 rib bones per slice (works better this way because of how they define rib tenderness). KCBS and some others, they largely expect St Louis spares but BB's could be ok (if they're very meaty), but you probably want 1 bone per slice, give them plenty of meat to bite away at.
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Unread 08-24-2012, 11:46 AM   #7
Buckscent
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Yea, sorry the pics do suck. It just gives me
Another reason to do another cook for better
Pics :). Will post again next week sometime
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