Help: How to prep a KCBS pork box?

Pig Daddy · 01-24-2013, 12:24 PM

Can anyone direct me to a YouTube tutorial video (or the like) showing how one goes about selecting and placing the best pieces of a shoulder into a box. I mean something showing specifically what parts to use (horn meat, tubes, money muscle, etc), where and how they are pulled or cut from and how they are then placed into the box for the sake of presentation?

I've read "Award Winning Competetion Pork" via the "Pickled Pig" and it's a great resource, but a video demonstration showing me how to to do it might serve me a bit better.

Thank you!

PatioDaddio · 01-24-2013, 12:33 PM

Why not just search YouTube for "kcbs pork box" (no quotes)?

John

Pig Daddy · 01-24-2013, 12:44 PM

I have. I found a few different ones that have been helpful, but not entirely instructional in nature. Just hoping someone has come across something instructional or tutorial that had helped him/her and can make a recommendation.

cmohr74 · 01-24-2013, 01:15 PM

Classes help out a great deal in this. There's a good amount of them locally available. Other than that, put in only what you feel you cooked the best. If pulled is your best, put it in. It slices are your best, put them in. Check out bbqcritic.com for what real competitiors feel is presentable or doesn't appeal. If you put in chunks, slices, and pulled and two are stellar and one is so so, you will get judged on the so so. Take your time when turning in and practice boxes. Cut out styrofoam and play around with ideas. Sketch it in Google 3-D. You have to be able to think on the fly when it comes to turn in times. If you pulled out your rested meat and it's over-done but you planned on slices and chunks, know how to present pulled pork.

Ron_L · 01-24-2013, 01:40 PM

There are a lot of examples in the comp section here, good or bad :)

Cast Iron Chef · 01-24-2013, 01:45 PM

Have you looked here http://www.bbqcritic.com/ ? Not a how to but you can see what others do and what comments judges make. Good for all 4 meats.

fnbish · 01-24-2013, 02:04 PM

Quote:

Originally Posted by Pig Daddy

I have. I found a few different ones that have been helpful, but not entirely instructional in nature. Just hoping someone has come across something instructional or tutorial that had helped him/her and can make a recommendation.

Have you checked out these? They seem to fit your bill. While not all 100% instructional (but some are) they do show where meat in coming from and how it is placed in the box. Not many great free video tutorials online. But stuff like this helped me. BBQ critic is also great.

How to build a pork box for competition - YouTube

Pro pork box prep Franklin NC 09 - YouTube

Red Neck Grillers Pork Box - YouTube

(this one is pretty good i think)

Pork Butt For Competition - YouTube

(this one is more instructional start what you are looking for around 2mins)

Flower of the Flames Pork 2010 - YouTube

(this one while not instructional show what they put in the box and where from the butt it comes from, video quality not great but decent)

Team IDQ pork box - YouTube

(Shows how they lay it in there)

garnishing pork butt for competition - KCBS - YouTube

(Another really good one that show where the meat is coming from and how they put it in the box.)

boogiesnap · 01-24-2013, 02:22 PM

http://www.thepickledpig.com/forums/...tion-pork.html

there ya go. take this, make it your own, and run with it.

01-24-2013, 12:24 PM	#1
Pig Daddy On the road to being a farker Join Date: 06-15-11 Location: Glen Ellyn, Il Downloads: 0 Uploads: 0	Help: How to prep a KCBS pork box? Can anyone direct me to a YouTube tutorial video (or the like) showing how one goes about selecting and placing the best pieces of a shoulder into a box. I mean something showing specifically what parts to use (horn meat, tubes, money muscle, etc), where and how they are pulled or cut from and how they are then placed into the box for the sake of presentation? I've read "Award Winning Competetion Pork" via the "Pickled Pig" and it's a great resource, but a video demonstration showing me how to to do it might serve me a bit better. Thank you! __________________ http://gebbq.blogspot.com/

01-24-2013, 12:44 PM	#3
Pig Daddy On the road to being a farker Join Date: 06-15-11 Location: Glen Ellyn, Il Downloads: 0 Uploads: 0	I have. I found a few different ones that have been helpful, but not entirely instructional in nature. Just hoping someone has come across something instructional or tutorial that had helped him/her and can make a recommendation. __________________ http://gebbq.blogspot.com/

01-24-2013, 01:15 PM	#4
cmohr74 Full Fledged Farker Join Date: 09-12-11 Location: Streamwood, Illinois Downloads: 1 Uploads: 0	Classes help out a great deal in this. There's a good amount of them locally available. Other than that, put in only what you feel you cooked the best. If pulled is your best, put it in. It slices are your best, put them in. Check out bbqcritic.com for what real competitiors feel is presentable or doesn't appeal. If you put in chunks, slices, and pulled and two are stellar and one is so so, you will get judged on the so so. Take your time when turning in and practice boxes. Cut out styrofoam and play around with ideas. Sketch it in Google 3-D. You have to be able to think on the fly when it comes to turn in times. If you pulled out your rested meat and it's over-done but you planned on slices and chunks, know how to present pulled pork. __________________ -Dan Mohr Backwoods Extended Party / Backwoods Party / FEC100 / Memphis Advantage / "The Hulk" UDS

01-24-2013, 01:40 PM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	There are a lot of examples in the comp section here, good or bad :) __________________ "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

01-24-2013, 01:45 PM	#6
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV Downloads: 0 Uploads: 0	Have you looked here http://www.bbqcritic.com/ ? Not a how to but you can see what others do and what comments judges make. Good for all 4 meats. __________________ Paul 18.5 & 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum Genesis 3 Gasser Bradley Bisquette Pooper Bullpen BBQ Team

01-24-2013, 12:33 PM	#2
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Why not just search YouTube for "kcbs pork box" (no quotes)? John

01-24-2013, 02:22 PM	#8
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	http://www.thepickledpig.com/forums/...tion-pork.html there ya go. take this, make it your own, and run with it. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns