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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 09-02-2013, 08:35 AM   #1
Teebody
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Default Formed pork entry

I saw a team turn in a pork entry yesterday that consisted of pulled pork formed into 6 balls with an ice cream scoop on the garnish. I asked them about it later and they related they were told by several experienced pros to do it that way??? To me, it looked like an unsuccessful hail-Mary shot. Anyone ever try this or hear of this before??
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Unread 09-02-2013, 09:55 AM   #2
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I have seen it before. Hard to make it look appetizing. Keith
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Unread 09-02-2013, 09:59 AM   #3
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It is not the most common presentation, but certainly not new or unique.

The presentation pretty much limits you to presenting only pulled pork as your entry. To include a second different style of pork takes away from the visual aspect of having those uniform balls.

IMHO, you cannot come out on top today without presenting some sliced and/or chunks in the box as well. But of course, if it is not outstanding, you cannot put meat in the box just to take up space. The balls of pork would be appropriate where you have overcooked pork and trying to make the best of your presentation.
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Unread 09-02-2013, 10:56 AM   #4
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surprised it's not mistaken for cupcake chicken.
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Unread 09-02-2013, 12:33 PM   #5
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In the judging class I attended 2 years ago the pork was done just like this. Interesting...
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Unread 09-02-2013, 12:54 PM   #6
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Quote:
Originally Posted by Podge View Post
surprised it's not mistaken for cupcake chicken.
Great! There goes my idea of cupcake pork, and brisket! And I was really struggling with my process for cupcake ribs!

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Unread 09-02-2013, 02:58 PM   #7
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If memory serves my correct, there was a thread a while back about someone that did the ice cream scoop with a piece of MM either on the bottom or on top, then some sauce over each pile. That teams entry was DQ'ed for possible marking.

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Unread 09-02-2013, 04:33 PM   #8
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I have seen it and asked why they did that... The team stated they do it only when they over cook their pork. They take the mush pork as some of us call it and mix it with more textured parts of the butt to add texture to it.
So to me it is a kinda hell marry shot for a touch down.
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Unread 09-03-2013, 01:20 AM   #9
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Every once and a while I will see ice cream scoop pork when judging. It usually does not go over well with most judges.
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Unread 09-03-2013, 05:09 AM   #10
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I would think that it would get cold a lot sooner than a full box of meat
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Unread 09-03-2013, 05:51 AM   #11
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Quote:
Originally Posted by sdbbq1234 View Post
Great! There goes my idea of cupcake pork, and brisket! And I was really struggling with my process for cupcake ribs!

wallace
Don't tell anyone, but we are working on a new rib presentation. Lolly Pop Ribs.
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Unread 09-03-2013, 08:46 AM   #12
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I figured out how to make cup cake ribs......


Cleaning all the ground bone off is the trick.
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