The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 09-02-2013, 11:09 AM   #1
tennispro
Knows what a fatty is.
 
tennispro's Avatar
 
Join Date: 05-15-10
Location: Sterling, Illinois
Downloads: 0
Uploads: 0
Default turn in boxes from this weekend

I have been away from contest BBQ for a few years and this was my first go around with KCBS turn in boxes since 2008. Here is my chicken box and the scores I got are as follows: 887 979 575 888 989 988

I know what I see but please let me know what you guys think.
Attached Images
File Type: jpg 100_4759.jpg (72.5 KB, 382 views)
__________________
Not Quite Yet BBQ. Cooking on a pit by B & S Custom Smokers
tennispro is offline   Reply With Quote


Unread 09-02-2013, 11:13 AM   #2
tennispro
Knows what a fatty is.
 
tennispro's Avatar
 
Join Date: 05-15-10
Location: Sterling, Illinois
Downloads: 0
Uploads: 0
Default

Here is my Brisket turn in and scores. 877 887 888 888 899 879 Again I see some problems but please let me know what you guys think.
Attached Images
File Type: jpg 100_4763.jpg (77.8 KB, 376 views)
__________________
Not Quite Yet BBQ. Cooking on a pit by B & S Custom Smokers
tennispro is offline   Reply With Quote


Unread 09-02-2013, 11:15 AM   #3
tennispro
Knows what a fatty is.
 
tennispro's Avatar
 
Join Date: 05-15-10
Location: Sterling, Illinois
Downloads: 0
Uploads: 0
Default

Here is my pork box and scores. 889 987 898 878 888 998 once again I see my big issue but what do you see?
Attached Images
File Type: jpg 100_4761.jpg (94.6 KB, 376 views)
__________________
Not Quite Yet BBQ. Cooking on a pit by B & S Custom Smokers

Last edited by tennispro; 09-02-2013 at 11:17 AM.. Reason: forgot attachment
tennispro is offline   Reply With Quote


Unread 09-02-2013, 11:18 AM   #4
tennispro
Knows what a fatty is.
 
tennispro's Avatar
 
Join Date: 05-15-10
Location: Sterling, Illinois
Downloads: 0
Uploads: 0
Default

Thanks for looking guys I did not take a picture of my ribs because I was so mad at how they turned out.
__________________
Not Quite Yet BBQ. Cooking on a pit by B & S Custom Smokers
tennispro is offline   Reply With Quote


Unread 09-02-2013, 11:24 AM   #5
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Chicken needs to be trimmed neater and more even, sauce is uneven. Pork box needs more meat, sauce is uneven and more popitude is needed. Brisket slices need to be more uniform.

Not bad since 2008 was your last comp. Easy things to address!
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Unread 09-02-2013, 01:23 PM   #6
MikeJ65
Full Fledged Farker
 
Join Date: 09-03-12
Location: GRETNA
Downloads: 0
Uploads: 0
Default

Other than the 5 in chicken (new or non-CBJ?), appearance scores look about right. Maybe a bit generous on the 9's for chicken. Certainly no disasters, but all three could be cleaned up a bit.
__________________
Mike Chief Cook - When Pigs Die CBJ - KCBS
MikeJ65 is online now   Reply With Quote


Unread 09-02-2013, 01:58 PM   #7
bignburlyman
Full Fledged Farker

 
bignburlyman's Avatar
 
Join Date: 09-10-03
Location: Great Bend, Kansas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MikeJ65 View Post
Other than the 5 in chicken (new or non-CBJ?), appearance scores look about right. Maybe a bit generous on the 9's for chicken. Certainly no disasters, but all three could be cleaned up a bit.
I agree the 5 in chicken was out of line, I wonder what that judge didn't like the looks of, and the tenderness also. I think it looks ok, a little blotchy with the sauce, and maybe a little more color would have helped. I would call it an 8.

The brisket lookd pretty good, nice smooth slices, although the brown specks on the right end of the face slice draw the eye. The slices look a little shiny, did you spritz right before the pic? The only thing I would suggest is to lay the slice more evenly, think how a magician fans a deck of cards, each slice has the same amount showing. I think I am with all the other judges, an 8.

The pork looks like it is sinking into the garnish, but that could just be the picture. I'm not sure what it is, buth the chunks in the back just are'nt making me want to grab some. The sauce is a little goopy on them it appears. I would call it a 7, but at the table it might get an 8.

Only little things, and nit picky, but that is what we do with pics of boxes .

And welcome back to competition!
__________________
David
CBJ & CTC #5112
Kansas Winter Q BBQ Committee

Traeger Texas 075
ECB (retired)
bignburlyman is offline   Reply With Quote


Unread 09-02-2013, 02:07 PM   #8
tennispro
Knows what a fatty is.
 
tennispro's Avatar
 
Join Date: 05-15-10
Location: Sterling, Illinois
Downloads: 0
Uploads: 0
Default

Thanks guys!!
The brisket was dipped before being boxed. I did not notice the specks until I looked at the picture.

I am not sure what happened with the chicken judge I have been trying a new way of doing chicken.

I was happy but know that I need more experiance. This was only my 2nd KCBS.
__________________
Not Quite Yet BBQ. Cooking on a pit by B & S Custom Smokers
tennispro is offline   Reply With Quote


Unread 09-02-2013, 02:25 PM   #9
bbq.tom
is one Smokin' Farker

 
bbq.tom's Avatar
 
Join Date: 11-23-10
Location: Hillsborough, NC (UNC TarHeel country!)
Downloads: 1
Uploads: 0
Default

Welcome back!!!

Chicken - 8, thighs too dissimilar in size and sauce is too thick some places and not even.
Brisket - 8, take care in placing the slices so that they all look alike (amount showing), and 'clean up' the first slice.
Pork - 8, leaning toward a 7, but i'll give it to the cook - not crazy about the sauce on the back chunks, pulled pile looks dumped into the box without much thought or effort.

Don't know who or what that chicken judge was looking at, but re-education might be warranted!
__________________
Tom
CMJ - KCBS
CBJ - MBN, NCBS, NCPC, NCBBQA
OBJ - BBQCritic.com
CTC - KCBS
Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team
Author of "A 'Q' Review"
Lang Hybrid Smoker, BDS, Holland "Epic"
bbq.tom is offline   Reply With Quote


Thanks from:--->
Unread 09-02-2013, 05:09 PM   #10
sharks_guy
Knows what a fatty is.

 
sharks_guy's Avatar
 
Join Date: 04-25-10
Location: Olathe, KS
Downloads: 0
Uploads: 0
Default

Hi,
Welcome back. I cook more than I judge, so take the following as you wish. The first thing I noticed in all the pictures was how the meat seemed to sink into the parsley. My eyes were drawn to the parsley, not the meat. My suggestion would be to make sure the parsley beds are packed tight enough so that the meat sits on top of the parsley and not in the parsley.
(This should allow the meat to "pop")
The other thing that I noticed is that it appears the brisket slices are not uniform. It may help if you face all the slices the same direction. (And of course try for an even "fan" as mentioned earlier)For example, The rear slice is facing one way, and the second from the rear is flip flopped? If you face all your slices the same way, the box, in general will look more uniform.

Good Luck.
__________________
Dan D.
DanD BBQ
22" WSM, 18"WSM, Traeger Jr.
Mazda 3 Hatchback, Copper Red
(2) Green Thermapens
KCBS CBJ#54284
http://www.facebook.com/DanDBBQ/

http://operationbbqrelief.org
sharks_guy is offline   Reply With Quote


Unread 09-02-2013, 07:45 PM   #11
Teebody
Is lookin for wood to cook with.
 
Join Date: 03-09-10
Location: Downers Grove, IL
Downloads: 0
Uploads: 0
Default

Were you cooking at the Windy City Classic at Soldier Field?
Teebody is offline   Reply With Quote


Unread 09-03-2013, 12:34 AM   #12
BRBBQ
is Blowin Smoke!
 
BRBBQ's Avatar
 
Join Date: 06-05-08
Location: Council Bluffs, Iowa
Downloads: 0
Uploads: 0
Default

thanks for sharing, I'd rather see a pic instead of guess why someone's complaining about a score.. The chick 7 ..Beef same 7 not neat and pork 8.. I'd say the 5 was from a guy off the street or a new judge
__________________
Stumps Baby/UDS
BRBBQ is offline   Reply With Quote


Unread 09-03-2013, 06:55 AM   #13
K-Train
is one Smokin' Farker

 
K-Train's Avatar
 
Join Date: 09-22-11
Location: Edgewater, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by big brother smoke View Post
Chicken needs to be trimmed neater and more even, sauce is uneven. Pork box needs more meat, sauce is uneven and more popitude is needed. Brisket slices need to be more uniform.

Not bad since 2008 was your last comp. Easy things to address!
Agreed
__________________
Keith Fat Maxine's BBQ
Thanks to: Firecraft (www.firecraft.com), In House Jewelers, and DArtagnan Foods
Humphrey's Battle Box
WSM 22.5
K-Train is offline   Reply With Quote


Unread 09-03-2013, 04:59 PM   #14
Eggspert
Full Fledged Farker
 
Join Date: 04-25-12
Location: Willmar, MN
Downloads: 0
Uploads: 0
Default

I would do 7's for all. Fix sauce and uniformity.

Eggspert BBQ
Eggspert is offline   Reply With Quote


Unread 09-03-2013, 09:59 PM   #15
poorolddan
Got Wood.

 
Join Date: 01-01-11
Location: Gretna NE
Downloads: 0
Uploads: 0
Default

Parsley is cheap. Looks like you skimped and you can see white clam thru it. Pack it in their so the offering sits on top and pops. Practice painting on the sauce not globing it on. Paint a picture with it.
poorolddan is online now   Reply With Quote


Reply

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 06:38 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.
no new posts