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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 08-11-2013, 09:59 AM   #1
The S
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Default Please Judge our boxes

Well the time has come for B.S. Barbeque to enter out first comp. We had a trial run last night. We are looking for feedback on our boxes. All comments are welcome and appreciated.


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Unread 08-11-2013, 10:12 AM   #2
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Very nice looking boxes overall. These numbers are on the picky side but that is why you are asking to get a good opinion from a potential judge.

The chicken I would give it a 7 or 8 just because the pieces weren't all the same size.

The ribs would get an 8

The pork would get an 8 or 9

The brisket would get a 7 because the slices were not evenly placed and looked a little messy plus the burnt end chunks were not all the same size,
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Unread 08-11-2013, 10:21 AM   #3
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I'm curious, how do people get their chicken to be round like that? What part of the chicken is that, and do you buy it like that or cut it to look that way?They look delicious
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Unread 08-11-2013, 10:39 AM   #4
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The Chicken is thighs and we removed the bones and put them in large muffin tins. We had some rectangle ones with the bone in but these turned out nicer.

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Unread 08-11-2013, 11:41 AM   #5
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I like them a lot, IMO, there was a little too much sauce on the pork, and possibly the chicken as well. I love the Ribs, though, and the brisket looks good, just a little sloppy. Even up the BEs, and space the slices better and it would be great.
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Unread 08-11-2013, 11:41 AM   #6
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Overall remark: you need to select your parsley better - you have yellow pieces in the boxes:

Chicken: 7, pieces are not consistent in size, sauce looks goopy, not nice and smooth
Ribs: 8, piece on right end is too short
Pork: 8, again sauce is goopy looking on slices
Brisket: 7, chunks of fat on top edges, slices too thick leading me to believe you are compensating for it being over cooked, burnt ends very inconsistent
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Unread 08-11-2013, 01:01 PM   #7
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how much parsley do you use per box? i just did a practice thigh box last night and used 3 bunches in 1 box.
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Unread 08-11-2013, 01:16 PM   #8
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Agree on sauce and parsley comments. For chicken and ribs it needs to be set in the smoker not applied just before boxing. General comment put more meat in. With those size thighs 9 is good. Cuts down on green space. Ribs can do 2 layers going front to back. Pork, cover up the green between meat with meat. Brisket, you only had 6 decent slices? Fill the box. And clean up the little scraps hanging on the slices. Tweezers work great for this.

Having said all this, it looks gret for a first attempt. It should be eay to make a few tweaks.
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Unread 08-11-2013, 01:24 PM   #9
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Quote:
Originally Posted by potaetoSON View Post
how much parsley do you use per box? i just did a practice thigh box last night and used 3 bunches in 1 box.
That is hard to say since bunch sizes vary. We used 3 per box our first comp. The last comp we bought 12 bunches from Giant and they were huge! Ended up using 1.5 per box.
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Unread 08-11-2013, 01:46 PM   #10
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How much parsley. I buy 16 bunches unless i get it at RD where the bags hold 10 each. Then I buy 20 and its cheaper than 16 at the store. Parsley is cheap. It also helps to build a box for each meat differently. As I fill almost the whole box with meat on all but chicken, you can use any color and shape parsley for all but the edges. Chicken there may be small gaps between pieces so I'm more careful. With the boxes shown in this post you can see there are areas we can't see on ribs and brisket. Imagine more meat to cover all but the edges. Cuts way down on time building boxes. Initially it took about 40 minutes per box. Now half that.
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Unread 08-11-2013, 04:40 PM   #11
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General impressions:

Chicken and pork too much sauce.
Ribs could be better aligned in the box.
Brisket haphazard - more attention to detail.
Multicolored garnish is distracting, especially the yellow.

To me, these boxes are in the 8 range for appearance.
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Unread 08-11-2013, 04:50 PM   #12
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Quote:
Originally Posted by Teamfour View Post
Overall remark: you need to select your parsley better - you have yellow pieces in the boxes:

Chicken: 7, pieces are not consistent in size, sauce looks goopy, not nice and smooth
Ribs: 8, piece on right end is too short
Pork: 8, again sauce is goopy looking on slices
Brisket: 7, chunks of fat on top edges, slices too thick leading me to believe you are compensating for it being over cooked, burnt ends very inconsistent
+1 on above comment
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Unread 08-11-2013, 04:55 PM   #13
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Pork Tacos :0) at 1st glance
Brisket ya got to clean the top of the slices
Good first effort
I destroyed the evidence on my first boxes ;0)
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Unread 08-11-2013, 06:21 PM   #14
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Good first effort-
C - 6/7
P - 7
R - 7
B - 6/7
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Unread 08-11-2013, 07:10 PM   #15
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Quote:
Originally Posted by mep View Post
Very nice looking boxes overall. These numbers are on the picky side but that is why you are asking to get a good opinion from a potential judge.

The chicken I would give it a 7 or 8 just because the pieces weren't all the same size.

The ribs would get an 8

The pork would get an 8 or 9

The brisket would get a 7 because the slices were not evenly placed and looked a little messy plus the burnt end chunks were not all the same size,
I agree
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