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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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Old 10-18-2012, 01:06 PM   #1
BigBlock
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Default pulled pork plate question

I am cooking in the state championship pig cooking contest. All the contests I have done b/4 have been onsite judging only but this one will also have a blind taste . I have never had to do a plate b/4 and was wondering if someone had some pointers and maybe some plate pr0n.
Thanks for the help.
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Old 10-18-2012, 03:00 PM   #2
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It won't really be a plate. It will be a blind taste sample that you will pull or chop, season, and sauce to your taste. They will provide a container to put it in, probably some type of pint or maybe a quart cup with a top on it or something similar to that. You will probably have a limited time to prepare it once the onsite judges leave. I think last year it was 15 minutes. There will not be any garnish like in a KCBS contest.
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Old 10-18-2012, 03:06 PM   #3
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Check out bbqcritic.com, they have tons of pics of blind boxes.
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Old 10-18-2012, 03:11 PM   #4
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It won't be anything like you see in that site as a blind box. It is only a blind sample of the meat with no garnish. The container is very small compared to the 9" boxes they use at a KCBS event.

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Originally Posted by cpw View Post
Check out bbqcritic.com, they have tons of pics of blind boxes.
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Old 10-19-2012, 08:12 AM   #5
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Thanks smokey
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Old 10-19-2012, 01:44 PM   #6
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no need to worry about a box. just make your best tasting bbq and put it in the container they provide. good luck.
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Old 10-19-2012, 01:52 PM   #7
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I have seen cups, what I call cole slaw containers, or 4-6 inch clamshells.
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