拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 03-18-2006, 09:22 PM   #1
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default Practice cook today (pics inside)

Well we finished our practice cook today. We had some mishaps but we learned a lot and still got to eat BBQ. All in all a great day. Below are pics of the turnin boxes we made. I'd like your opinions, comments and questions, please?



















All comments are welcome!
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott

Last edited by Bigmista; 03-19-2006 at 09:20 AM..
Bigmista is online now   Reply With Quote


Old 03-18-2006, 09:29 PM   #2
BrooklynQ
Banned
 
BrooklynQ's Avatar
 
Join Date: 07-18-04
Default

Damn Neil.
I just judged a contest today.
I just ate dinner at the best BBQ restaurant I've ever been to.
And you just made me hungry again.
Bite me.
Let's Discuss.
BrooklynQ is offline   Reply With Quote


Old 03-18-2006, 09:34 PM   #3
MrsMista
Full Fledged Farker
 
MrsMista's Avatar
 
Join Date: 07-19-04
Location: Long Beach, CA
Default

I got to play judge today. Boy is that a fattening job. I don't think you're supposed to eat as much as I did when you're judging. Hey I just realized I didn't get to sample the fatties. I want a do over.
MrsMista is offline   Reply With Quote


Old 03-18-2006, 10:50 PM   #4
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

Big Mista,

I also judged a contest today and ate at the best BBQ restuarant I've ever been to (Smoker too - BrooklynQ to provide details and pics) and I'm hungry too !!!

Here's my feedback on your turn in boxes for appearance

- fatties look real nice - I'd give a solid 8 on those and tempted to give a 9.
-Chicken - boxes look nice, chicken looks real appetizing. The variation of the skin color being much darker is throwing me for a loop. Probably a 7, maybe an 8. Would need to see skin in person to get a better idea.

- Ribs - Like box 1 better, nicer mahogony color. Looks like a 9 to me on box 1. Maybe a 7, possibly 8 on box 2. I'd suggest filling in the garnish a little more.

- Pulled pork - both look the same . Nice job pulling, Hard to tell but look a drop dry. Probably just the picture. May just need a light spray mop as a finisher to look a little moister. Probably a 7-8 from me.

-Brisket - I like box 1 better than box 2. Box 1 has a nicer reddish tint to meat. Box 2 has a greyish appearance and not crazy about the ends stuffed in on the sides like that... Probably a 7-8 on 1 and a 6-7 on # 2.

Take my opinions lightly... I'm just one person (and I've been up since 4:45AM and very overtired from a long day).
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Old 03-19-2006, 01:23 AM   #5
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Default

Mista,

My criticism is constructive. I am looking at it like a judge. I will tell you my mark and tell you why. Here goes.

Fatties: I really like the fatties box. I would give it an 8 to 9. It is very colorful and full looking and the fatties look like I would want to grab one and woof it down. If I had one minor suggestion it would be to trim the sides and front so the are very even across.

Chicken: I would score this one a 6 for two reasons. The way the sking sits on the chicken does not look appetising to me and the garnish looks unkempt and uneven. I have seen cooks sit with a small sissors trimming their garnish straight and even.

Ribs: I would score this one a 6. The reasons for my 7 is that the box looks unfull. There are alot of places that garnish could have been added to make the overall presentation nicer. I would also like to see the sides of the ribs glazed and sprayed to put a nice sheen on the ribs.

Pork: The pulled pork looks delicious but the box looks a little sloppy. I would also give a spritz of apple juice to make the pork glisten. Make sure to buy the best garnish you can.

Brisket: I give the first brisket box an 8. Trim your garnish so it does not hang out of the box. I would also spray or paint a little jus on the briskey to make it shine and glisten.

Take it for what it is worth. I have heard that the reward is in the details. I have seen cooks drag out what looks like a make-up kit with all kinds of brushes and scissors to meticulously trim and fill in the garnish and brush glaze and jus to make their product look wonderful. I hope I have helped. Best of luck.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is online now   Reply With Quote


Old 03-19-2006, 07:04 AM   #6
Sledneck
is one Smokin' Farker
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Default

Quote:
Originally Posted by Sawdustguy
Mista,


Pork: The pulled pork looks delicious but the box looks a little sloppy. I would also give a spritz of apple juice to make the pork glisten. Make sure to buy the best garnish you can.
What type of garnish would that be?
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ
Illuminati Blog[/URL][/COLOR][/B][/SIZE]
[B][COLOR="Blue"][B]Disclaimer:
The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]
Sledneck is offline   Reply With Quote


Old 03-19-2006, 08:14 AM   #7
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

Quote:
Originally Posted by MilitantSquatter
Big Mista,

I also judged a contest today and ate at the best BBQ restuarant I've ever been to (Smoker too - BrooklynQ to provide details and pics) and I'm hungry too !!!

Here's my feedback on your turn in boxes for appearance

- fatties look real nice - I'd give a solid 8 on those and tempted to give a 9.
-Chicken - boxes look nice, chicken looks real appetizing. The variation of the skin color being much darker is throwing me for a loop. Probably a 7, maybe an 8. Would need to see skin in person to get a better idea.

- Ribs - Like box 1 better, nicer mahogony color. Looks like a 9 to me on box 1. Maybe a 7, possibly 8 on box 2. I'd suggest filling in the garnish a little more.

- Pulled pork - both look the same . Nice job pulling, Hard to tell but look a drop dry. Probably just the picture. May just need a light spray mop as a finisher to look a little moister. Probably a 7-8 from me.

-Brisket - I like box 1 better than box 2. Box 1 has a nicer reddish tint to meat. Box 2 has a greyish appearance and not crazy about the ends stuffed in on the sides like that... Probably a 7-8 on 1 and a 6-7 on # 2.

Take my opinions lightly... I'm just one person (and I've been up since 4:45AM and very overtired from a long day).
Thanks! Color variations are just from whether the flash went off or not, especially on the brisket. THanks again for the opinion. It is greatly appreciated!
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is online now   Reply With Quote


Old 03-19-2006, 08:26 AM   #8
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

Quote:
Originally Posted by Sawdustguy
Mista,

My criticism is constructive. I am looking at it like a judge. I will tell you my mark and tell you why. Here goes.

Fatties: I really like the fatties box. I would give it an 8 to 9. It is very colorful and full looking and the fatties look like I would want to grab one and woof it down. If I had one minor suggestion it would be to trim the sides and front so the are very even across.

Chicken: I would score this one a 6 for two reasons. The way the sking sits on the chicken does not look appetising to me and the garnish looks unkempt and uneven. I have seen cooks sit with a small sissors trimming their garnish straight and even.

Ribs: I would score this one a 6. The reasons for my 7 is that the box looks unfull. There are alot of places that garnish could have been added to make the overall presentation nicer. I would also like to see the sides of the ribs glazed and sprayed to put a nice sheen on the ribs.

Pork: The pulled pork looks delicious but the box looks a little sloppy. I would also give a spritz of apple juice to make the pork glisten. Make sure to buy the best garnish you can.

Brisket: I give the first brisket box an 8. Trim your garnish so it does not hang out of the box. I would also spray or paint a little jus on the briskey to make it shine and glisten.

Take it for what it is worth. I have heard that the reward is in the details. I have seen cooks drag out what looks like a make-up kit with all kinds of brushes and scissors to meticulously trim and fill in the garnish and brush glaze and jus to make their product look wonderful. I hope I have helped. Best of luck.
Guy,

The brisket and the pork were bothe shinier than the picture shows. Guess I need a better camera. We sprayed the pork and we dipped the brisket in the jus just before placing it in the box.

I suggested skinless thighs to our chicken guy but he is going to try a few more things to get the chicken right. Great flavor though. We had some problems with the ribs. Probably not enough coal in the WSM because they weren't done after five hours. I suggested the 3-2-1 method to our rib guy but he doesn't like to foil his ribs. I'll try to convince him to do it both ways so we can compare. Great rub and sauce on the ribs though. Sweet beginning with an ancho chili finish.

We are really excited about doing this contest and appreciate all the help we are getting from the brethren.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is online now   Reply With Quote


Old 03-19-2006, 09:18 AM   #9
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

Any other comments?
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is online now   Reply With Quote


Old 03-19-2006, 10:03 AM   #10
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Default

Quote:
Originally Posted by Bigmista
Guy,

The brisket and the pork were bothe shinier than the picture shows. Guess I need a better camera. We sprayed the pork and we dipped the brisket in the jus just before placing it in the box.

I suggested skinless thighs to our chicken guy but he is going to try a few more things to get the chicken right. Great flavor though. We had some problems with the ribs. Probably not enough coal in the WSM because they weren't done after five hours. I suggested the 3-2-1 method to our rib guy but he doesn't like to foil his ribs. I'll try to convince him to do it both ways so we can compare. Great rub and sauce on the ribs though. Sweet beginning with an ancho chili finish.

We are really excited about doing this contest and appreciate all the help we are getting from the brethren.
I had a feeling that was the case about the photo. That being so, my marks would have definetly been higher. Don't think my turn-in boxes are any better. I am not creative at all. This happens to be the one part my team sucks at the most. After all, we are just a bunch of fat Polocks. Let me emphasize that first and foremost all your entries looked absolutely delicious and that is the most important thing. Taste is the highest weighted criteria and from the looks of it thats no worry. What I mean by the best garnish is that my wife goes through heads and heads of lettuce and many boxes of parsley to find the absolutely best she can find at our local market. They cringe when they see her. I know you will do fine.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is online now   Reply With Quote


Old 03-19-2006, 10:07 AM   #11
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Default

Quote:
Originally Posted by Sledneck
What type of garnish would that be?
My wife is the scourge of our local produce market. My wife goes through every head of lettuce, all the parsley etc. to find the best of what they have. They cringe when they see her.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is online now   Reply With Quote


Old 03-19-2006, 11:16 AM   #12
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Default

Fatties- They look excellent! Love the color!
Chicken- Needs some improvement on appearance. Don't trim up the skin until you are done cooking. Before that stretch and stretch the skin so that it wraps around and tucks under, then trim any extra hangers before turn in. You can also do some stretching before turn in if it shrinks to much. Give a call to the poobah and get some details from him on this. May be just me, but I would give a five or so based on the broad contrast that has come about from the shrinkage.
Ribs- They look excellent and tasty. The only thing that I don't see is that they are not pulling back from the bone what so ever. But, you said they weren't cooked long enough in the WSM.
Pulled pork- Looks good, but pulled pork is pulled pork
Brisket- Looks to me like your pieces were trimmed on the side to fit in the box better. I personally like to use smaller pieces so as not to trim and show bark on the top and both sides of the piece as well as a nice uniform smoke ring. Sofar I have not had a problem. I try to find whole packers under ten pounds. Kinda hard to do.
Overall garnish- Definately needs a little bit more time taken in placement. I like to get a nice level ring all the way around. Don't skimp! In competition, we use no less than one head per box, averaging about one and a half heads per turn-in box. This doesn't have to consume valuable turn-in time. Lettuce can be washed and seperated the night before or early in the morning. Boxes can also be made up well before turn in and stored in a cooler. Parsley may be a bit over used in some cases. I typically just like to use a sprig or three here and there to accent.

One last point. My mother was a flower arranger at one time. One of the biggest rules to stick to when arranging flowers (I assume that the same holds true to BBQ turn in boxes) is that under ten, odd numbers are more pleasing to the eye. I try to do this when arranging boxes. 3 strategically placed parsley sprigs rather than 2 or 4. 7 ribs rather than the rquired 6, etc., etc..

Just a few thoughts, and just my opinions.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Old 03-19-2006, 11:17 AM   #13
beerguy
is One Chatty Farker
 
beerguy's Avatar
 
Join Date: 05-05-05
Location: Fredericksburg Va
Default

Hey Guy, nothing personal, but I think you just spoiled my dream of pursuing being a judge. If you have to fluff and trim the garnish, just to be attacted to the finished product, this sounds more like the management style of corporate America that I detest. A contestant may have the best pork or whatever in a box but because some other guy trims a hangover of lettuce with a pair of eyebrow sissors he wins, doesn't sound fair. I know you are helping Mista and his team with the facts he asked for, but you also just saved me a lot of aggravation and expense by not pursuing a passion that I may have found to be a fraud.

By the way, Mista I thought it all looked great, but I don't count!
__________________
I support PETA - People Eating Tasty Animals
Other half of the Cat Sass BBQ team

Traeger BBQ100
18.5 " WSM X2
Weber Gold Kettle 22 1/2"
Weber 18 1/2 "
22.5 " WSM X2
beerguy is offline   Reply With Quote


Old 03-19-2006, 11:36 AM   #14
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Default

Quote:
Originally Posted by beerguy
Hey Guy, nothing personal, but I think you just spoiled my dream of pursuing being a judge. If you have to fluff and trim the garnish, just to be attacted to the finished product, this sounds more like the management style of corporate America that I detest. A contestant may have the best pork or whatever in a box but because some other guy trims a hangover of lettuce with a pair of eyebrow sissors he wins, doesn't sound fair. I know you are helping Mista and his team with the facts he asked for, but you also just saved me a lot of aggravation and expense by not pursuing a passion that I may have found to be a fraud.

By the way, Mista I thought it all looked great, but I don't count!

Beerguy, These responses to Bigmista are regarding appearance only, as that is realy all that you can comment on from a picture, and as pointed out, the lighting can even make a picture deceiving. The importance of appearance is a small part of the final score. Important yes, but small.

Kansas City Barbecue Society Judgeing Procedures:
6. The weighting factors for the point system are as follows:
Appearance 0.5714
Taste 2.2858
Tenderness/Texture 1.1428

I'm trying to say that even though appearance is part of the score, if one team's product tastes superior to another team's but scores less in appearance, the better tasting turn in will win. Just didn't want to see you get turned off by the level of attention appearance is getting in this thread.
__________________
Kevin
Kevin is offline   Reply With Quote


Old 03-19-2006, 12:28 PM   #15
JohnMcD348
is One Chatty Farker
 
JohnMcD348's Avatar
 
Join Date: 01-27-05
Location: Lakeland, FL
Default

Guys, I just want to say thanks, really for the insight and knowledge you guys are giving me on this. I've only ever judged one contest and was then only recently after the KCBS class. WOW! The things you guys are saying speaks volumes to me. I think I want to save this post for future reference.

BigMista, as far as I see your turn ins, they all looked really good. For the garnish, I would try to get a more uniform and claener look to the lines along the box. Maybe like was said before to try and make it so the lettuce doesn't stick out of the box when it's closed. Yea, I know it's a meat contest, not a garnish contest, but even though people are told one thing, they still have a tendancy to look at the Whole picture and not just the center peice. Work a little more on the skin to try and get it to stretch over a little more.
I didn't see anything in any of the boxes that looked unappetizing to me. Everything looked good from the photos.
__________________
JTMcD.


We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell



Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians

Last edited by JohnMcD348; 03-19-2006 at 05:08 PM..
JohnMcD348 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Practice Cook Guranimo Competition BBQ 1 09-01-2011 10:23 AM
Practice turkey toDay!!! mmmmeat Q-talk 15 11-21-2009 08:53 PM
First full practice cook Cigarbque Competition BBQ 16 07-28-2009 06:07 PM
Practice cook CajunSmoker Q-talk 5 03-01-2009 11:14 AM
Practice Cook cmcadams Competition BBQ 1 02-24-2006 08:33 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:29 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.