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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 04-28-2013, 12:54 PM   #1
Phubar
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Default Phubar's Tony Stone Comp Practice

Hey guys...I don't post often in this section of the Phorum but Brethren GTR suggested me to post my latest Q-Talk thread here for more advice.

Our team is more European culinairy based but we also compete in a KCBS sanctioned competition called "Tony Stone's Low 'n Slow".
We had our Phirst and only test session yesterday and the comp is in about 3 weeks.

Results were quite good Phlavourwise and tenderness but maybe we could use some tips and tricks for presentation.
I'm not quite happy with the shape of my thighs yet for example.

We're going to serve everything on a bed of parsley.

Thanks in advance!



Chicken








Brisket









Ribs








Pulled pork



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Unread 04-28-2013, 01:54 PM   #2
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Nice pics Phubar!

The chicken has an excellent color but I think you need to square the ends up on them so they don't have any parts poking out.

The brisket and ribs look delicious but the pork looks dry. Maybe give them a light layer of sauce.

Is it common for BBQ places around you that people don't use sauce on their pork? Whatever is common in your area do it that way just a little better.

Good luck!
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Unread 04-28-2013, 01:56 PM   #3
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Looks great Phube ! See you in 3 weeks !

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Unread 04-28-2013, 10:20 PM   #4
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Yes the chicken needs to be more even in shapes, like cutting the ends square, the brisket looks good, if you can square off the right side like the left, I like the rib and pork color. Ribs need a cleaner cut and add more pork to the box.
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Unread 04-28-2013, 11:28 PM   #5
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Very Nice!! Looks Great!
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Unread 04-29-2013, 06:34 AM   #6
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Quote:
Originally Posted by Rich Parker View Post
Nice pics Phubar!

The chicken has an excellent color but I think you need to square the ends up on them so they don't have any parts poking out.

The brisket and ribs look delicious but the pork looks dry. Maybe give them a light layer of sauce.

Is it common for BBQ places around you that people don't use sauce on their pork? Whatever is common in your area do it that way just a little better.

Good luck!

We don't have BBQ places.
There are Americans coming over as head judges...Jim Johnson and Wayne Lohman are the names I can remember.
So...it has to be as American as possible.


Thanks for the help you guys...I appreciate it!





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Unread 04-29-2013, 08:03 AM   #7
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Phub,

I would trim the phat from the brisket slices for a better presentation. I also would place more meat in the boxes, except chicken..
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Unread 04-29-2013, 11:02 AM   #8
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Agree with Steph on the brisket. Color looks great Phu. Square that chicken up some as well.
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Unread 04-29-2013, 12:48 PM   #9
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On the brisket I don't so much mind the right side sloping down as much as the fat on the bottom of the first slice I would have trimmed off.
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