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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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09-30-2012, 04:08 PM
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#1 |
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Knows what a fatty is.
  
Join Date: 06-30-12
Location: Suwanee, GA
Downloads: 0
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Pork Box
Was competing in the backyard class of the Roman Roast on the River this weekend and would like some feedback on my pork box. This was the first time I turned in pulled, sliced and chunks and unlike the other categories my appearance scores were inconsistent (9,8,8,7,7,6). I was wondering if anyone here has any insight into what the 6 saw that the others did not or if the others were just being too nice.
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-Phil Saucy Swine and Bovine Oklahoma Joe Offset with Horizon Convection Plate Brinkmann Smoke & Grill Great Outdoors Smokey Mountain CyberQ WiFi |
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09-30-2012, 04:22 PM
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#2 |
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is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
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I think you got inconsistent scores because your box looks inconsistent.. Slices and chunks look great.. Pulled looks dry and boring.
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09-30-2012, 04:23 PM
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#3 |
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Full Fledged Farker
Join Date: 05-07-12
Location: Woodstock ga
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Looks good to me. Don't think you deserved a six. Might have got a judge that is one of the top cooks and was being to hard on you.
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09-30-2012, 04:25 PM
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#4 | |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
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Quote:
The pulled seems to be from the center section of the butt. "White meat" and does not present well. Otherwise--good attention to detail!! TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.
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