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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 03-14-2006, 08:21 PM   #16
Ron_L
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I haven't taken a judging class, but I would have knocked off a bit for the burnt edges on a couple of pieces and its hard to tell but it looks like the thighs are different sizes. I think a box looks much better if the pieces are uniform in size.
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Unread 03-15-2006, 11:23 AM   #17
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Quote:
Originally Posted by Jeff_in_KC
Rob, you aren't a fan of ribs on their sides? I have turned 'em in both ways and scored about the same. I'm not as sure as I was that I like 'em that way either.
It really depends on the ribs. I prefer making them look like one slab - but that's not always do-able. Of course if the smoke ring, bark and white meat are really pronounced and look really good - then on their sides they go.
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Unread 03-15-2006, 12:08 PM   #18
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didnt read everything, but heres my.02.

Contrast garnish colors with different lettuces and parsley, get the pieces as uniform as possible, If needed trim your best ones at the end before you glze and use a sheers to trim off burnt ends or yucky skin, then continue to glaze and massage the pieces as u glaze them at the end. Use a latex gloved hand to make the glaze smooth and with no clumps. Dont stack you dont want it to touch the top of the box and leave a blob.
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Unread 03-15-2006, 01:57 PM   #19
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Mista
Try dunking the chicken in hot bbq sauce using tongs.
Put the chicken back on the smoker to color up.
It will give you a more even sauce coating on the chicken and eliminates those brush dollops.
It don't need the garnish between the chicken remember focus on the bird not the garnish. I would not put garnish in the middle of the box.
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Unread 03-15-2006, 02:09 PM   #20
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If I were judging, I think I'd be more likely to not like how blurry the back pieces look than the little bit of darker spots. I actually like that part, but I might not score up as much as I might without the darker areas. Having uniform pieces I think helps with appearance, but I don't think I'd care if there was any sauce on the box lid.. that just tells me the cook put as much in as he could, and I couldn't count off for it, I dont' think. It's not like it's pooled in the box.

Online judging for appearance is tough... you get all day to stare at the photo and pick it apart, where in the tent, you get a chance to look it over and it's gone on to the next judge. I've noticed that on the BBQ Forum, and I posted a pic of brisket on another forum, not even asking for feedback, and got someone's opinion that it looked dry. I wasn't asking, and you can't tell everything from a picture taken outside under an EZ Up right before turn in.
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Unread 03-15-2006, 03:47 PM   #21
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Quote:
Originally Posted by MrsMista
I didn't realize judging could be so persnickety.
Your in for quite a ride!!!!
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Unread 03-15-2006, 04:06 PM   #22
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I'm always amazed at the wealth of knowledge here.
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Unread 03-15-2006, 08:16 PM   #23
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Quote:
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Your in for quite a ride!!!!
I'm just the hired help for this trip so what do I know.
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Unread 03-15-2006, 08:44 PM   #24
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Phil, just to let you know what I was told (and I'm sure I heard it right) at the CBJ class... sauce on the inside of the lid is not something they're supposed to score down for. When I was doing it Saturday, I didn't even take a look at the lids to notice what might or might not have been on them. But I agree that it's probably best not to take chances with the judges' ideas of what looks sloppy.
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Unread 03-15-2006, 10:40 PM   #25
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Quote:
sauce on the inside of the lid is not something they're supposed to score down for
The judges aren't supposed to look for a smoke ring either - but they do and it better be there.
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Unread 03-15-2006, 10:48 PM   #26
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Quote:
Originally Posted by Jeff_in_KC
Phil, just to let you know what I was told (and I'm sure I heard it right) at the CBJ class... sauce on the inside of the lid is not something they're supposed to score down for.

I never said or insinuated it would be scored down. But it makes things look messy. We always wipe down the edges of the box, make sure the leaves are clean and free of sauce, dont have stuff sticking out the sides, etc.. Its being judged on appearance, and if its looks generally sloppy, it will be judged as such, wheather it be deliberate or subliminaly.
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Unread 03-15-2006, 11:30 PM   #27
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Its human nature to mark down something that looks sloppy. You can never take the human factor out of Judging so common sense says wipe the lid clean. No biggie.
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Unread 03-16-2006, 07:05 AM   #28
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Quote:
Originally Posted by Sawdustguy
Its human nature to mark down something that looks sloppy. You can never take the human factor out of Judging so common sense says wipe the lid clean. No biggie.
All I got to say about this is bigger is better.
Fill up the box.
More looks better
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Unread 03-16-2006, 08:31 AM   #29
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I agree with Jimmy... fill the box! And if you do, there's no way to keep sauce and food off the inside of the lid. I found my eyes really focusing intently on the meat and garnish and not at the lid at all. We also used to make sure every little piece of greenery was unable to be seen with the lid closed... until it was pointed out to me that the lid was open by the table captain before the judges got to see it. Don't get me wrong, I try to keep things as neat looking as possible but there's some things that are tough to accomplish, depending on how you build your boxes.
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Unread 03-16-2006, 08:36 AM   #30
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OK, we will be doing our practice cook this weekend I will be sure to post pics of all of our boxes for comments.
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