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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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Old 08-23-2006, 10:30 PM   #16
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Could someone explain more on the Hollywood cut, how to or what it looks like.
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Old 08-24-2006, 05:09 AM   #17
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Cliff, welcome to competition judging. :) The 5 got thrown out, but it probably means a judge just didn't like something about it... Maybe a spice you used didn't agree with them... hard to tell. Remember, they start at 6 and go from there (assuming it was KCBS)... so if it was less tasty than that judge expected, a 5 would be the next one down.

SloppyQ, hollywood cut is whe you take a rib and cut all the meat between it and the next bones... Those bones would be trimmed close to the bone, so there's no meat to turn in with them, but there's almost double the meet on the rib getting the hollywood cut (I've also heard it called competition or double cut).

Out of 7 entries I judged last weekend (first time judging), only one was cut that way, and no one at our table thought it helped at all. The presentation wasn't as good as the others because of it, I think.
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Old 08-24-2006, 01:33 PM   #18
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Quote:
Originally Posted by SloppyQ
Could someone explain more on the Hollywood cut, how to or what it looks like.
From my understanding, hollywood cut is, instead of cutting in between the bones and having meat on both sides, you cut from the same side of the bones down the whole rack. This gives the sample alot of meat on one side,and minimal on the other. risky, becase the side with no(little) meat can tear on the first bite and the whole chunk of meat comes off the bone.

curt, your description turns in 2 bones or one??
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Old 08-24-2006, 02:09 PM   #19
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Just the opposite Phil, I believe it's one bone with the meat from both sides turned in on it. I liked the way you described better. Yes there is some risk, but the ribs I saw looked good in the box. Scott
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Old 08-24-2006, 02:26 PM   #20
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Here's my take on the cuts... The first is Hollywood, Double or Competition, the next is whatever Phil said , and the last is what I would consider the standard, cut half way between each bone.

Phil, it would be a one-bone per piece turn in, with the all the meat from both sides of each bone. It results in just under half the ribs being usable (actually int((n-1)/2) or something like that).
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Old 08-24-2006, 02:59 PM   #21
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Attachment 3300



These ribs placed 9th out of 41 in Greenwood, SC. The appearance scores were all 8's (all six judges). Notice the white on the edge of the ribs that didn't get sauced or covered with parsley, that's the difference between 8 and 9. 9's in appearance would have placed me two or three notches higher(maybe more). By the way these ribs are cut in the style of "What Jim Said" on cmcadams previous post.
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Old 08-24-2006, 03:02 PM   #22
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Not to be a jerk, but I'd suspect the issue was as much covering ribs with parsley as anything. Was there a reason to put it on top of some of the ribs? If I were judging it, I'd probably think that the cook was really trying to hide those, but trying to get enough ribs in the box.
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Old 08-24-2006, 03:31 PM   #23
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I suppose a different approach to plating (placing in the box). I've never had bad scores with this box, although I've never had straight 9's either. So, you might be on to something. By the way, the ribs on the bottom are the same as the ribs on the top, not hiding anything.
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Old 08-24-2006, 03:38 PM   #24
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I'm not saying you are hiding anything... Just thinking of what I might think if I were judging.

I just looked back at our presentations on ribs... the last time, I think it was pretty good, but someone else, without me knowing it, turned the ribs to show the sides a bit. It was too late to change it... but I really didn't want that :( I think we would have scored better with just 2 layers of 5 ribs each.

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Old 08-24-2006, 04:32 PM   #25
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From looking at those two pics, I would say butts' picture if he moved the parsley to the outside of the top row would be the higher score from me (not a trained judge though), I agree with cmcadams that is not the way I would want my ribs turned in either, there is just something about seeing the cut edge
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Old 08-24-2006, 05:21 PM   #26
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Alot of Certified Judges will look for the smoke ring on the cut side of the rib. Showing the cut side isn't always bad.

Fredbird: Why aren't you chimeing in on this post?? You have scored pretty good on ribs!!
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Old 08-24-2006, 07:51 PM   #27
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We always place six down and then 2 more on the sides to show the smoke ring. Seem to do pretty good with that.
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Old 08-24-2006, 08:05 PM   #28
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Certified judges are instructed not to judge based on the smoke ring because it can be chemically produced. I realize this more specifically applies to brisket, but just the same . . . . If certified judges are scoring entries based on the smoke ring and telling about it, they should be reported. Seriously.

I don't want to take anything away from folks who score well with ribs on their sides. I think we all try to do what works for us. I guess if nothing else, it shows that there is more than one right way . . . .

Rod

P.S. - In addition to the Hollywood cut, I personally think that the double cut rib is a waste unless it is important to you that the judges take-home ziplock is full . . . .
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Old 08-24-2006, 08:21 PM   #29
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cmcadams thanks for the hollywood cut clarification.
Butts, according to Ed Roith at CBJ class parsley was good but don't hide the meat, to him it takes away from the meat I would do same presentation again but I would tuck the parsley down more. Still looks good.
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Old 08-24-2006, 09:25 PM   #30
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Rod: Who are you to tell people what is right or wrong with ribs!!!





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Quote:
Originally Posted by kcpellethead
Certified judges are instructed not to judge based on the smoke ring because it can be chemically produced. I realize this more specifically applies to brisket, but just the same . . . . If certified judges are scoring entries based on the smoke ring and telling about it, they should be reported. Seriously.

I don't want to take anything away from folks who score well with ribs on their sides. I think we all try to do what works for us. I guess if nothing else, it shows that there is more than one right way . . . .

Rod

P.S. - In addition to the Hollywood cut, I personally think that the double cut rib is a waste unless it is important to you that the judges take-home ziplock is full . . . .
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