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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 12-22-2006, 12:30 PM   #1
Bigjim4x
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Default Competition Turn In Box Photos

I'm starting this thread in hopes that it will get added to the competition road map. Please add photo's of your turn in box's and state what sanctioning body you were competing in at the time. I'm hoping that this will be very useful to new teams just starting to do competitions.
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Unread 12-22-2006, 12:48 PM   #2
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Hey Big Jim,

Good idea.... but the good news is we have an album already set up (see below)...

Bad news is we probably should post more pics in the album and use it more often. There are lots of other pics in misc. contest posts as well if doing a search for turn in boxes.

http://www.bbq-brethren.com/modules....view_album.php
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Unread 12-22-2006, 03:32 PM   #3
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I have pics on my website and my blog, as do a lot of others on their own sites, plus searching on here in the competition forum will yield a lot of results.
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Unread 12-22-2006, 05:06 PM   #4
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Default purpleturtlecatering.com

our website is out of date but has a lot of turn in box pix on it. You might as well copy them...all the other new teams have and beaten us
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Quote:
Originally Posted by Bigjim4x
I'm starting this thread in hopes that it will get added to the competition road map. Please add photo's of your turn in box's and state what sanctioning body you were competing in at the time. I'm hoping that this will be very useful to new teams just starting to do competitions.
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Unread 12-22-2006, 06:42 PM   #5
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Quote:
I have pics on my website and my blog, as do a lot of others on their own sites, plus searching on here in the competition forum will yield a lot of results
I was just trying to make it easier on everybody. Just look here instead of having to look at 20 or 30 thread's. If ya'll don't want this thread in the Competition Road Map one of the Mod's can go ahead and delete it.
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Unread 12-22-2006, 09:14 PM   #6
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getting right on that
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Unread 12-22-2006, 09:40 PM   #7
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I'll post some as soon as we do one worth a cr#p.

Actually, I liked our grilling turn-ins at Grill Kings, but it was open garnish and am not sure how they scored. I beleive we got rid of the random spots of sauce you see in the picture, but who knows for sure. It was our first turn-in at our first contest.
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Unread 12-23-2006, 04:33 PM   #8
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Quote:
Originally Posted by SmokeInDaEye
I'll post some as soon as we do one worth a cr#p.

Actually, I liked our grilling turn-ins at Grill Kings, but it was open garnish and am not sure how they scored. I beleive we got rid of the random spots of sauce you see in the picture, but who knows for sure. It was our first turn-in at our first contest.
Can you place the additional items in the box like you did? I thought you could only use the approved lettuce/parslel and the meats.
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Unread 12-23-2006, 04:45 PM   #9
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tony, that was an open grilling event on the day before the KCBS sanctioned event. Garnish was free form for that.

The sanctioned event on the second day is KCBS rules regardig garnish.



We can add this to roadmap once it populates and gets some meat to it. (yeah pun intended.) :)
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Unread 12-29-2006, 08:08 PM   #10
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Here's our turn-ins from our first comp. We had no choice but to cook 1/2 chickens and there had to be 3 individual servings in the box. That's why the pork turn-in looks skimpy. Not sure why the ribs look so dry and dark, they weren't.
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Unread 12-29-2006, 10:38 PM   #11
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Jeff_in_KC has some nice looking boxes on his site: www.bigcreekbbq.com
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Unread 01-13-2007, 09:22 PM   #12
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I was messing around with some ribs tonight, trying to better my turn-in boxes. I didn't have any real garnish so had to use bib lettuce. Suggestions?
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Unread 01-13-2007, 11:17 PM   #13
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Quote:
Originally Posted by SmokeInDaEye
I was messing around with some ribs tonight, trying to better my turn-in boxes. I didn't have any real garnish so had to use bib lettuce. Suggestions?
Suggestions from me would be to line them up more evenly instead of having a couple off at an angle, and, if you're going to show the side (and I know some judges do want to see that), make sure the sauce is off the cut part of the meat. Color looks a bit uneven, but it's just a photo.
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Unread 01-13-2007, 11:35 PM   #14
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Thanks, Curt. They got handled a lot trying different layouts. It was good just to play with the box a little, though.

I had two ribs below the ones showing to raise the back ones a bit but think I could loss those and just have them lined up side by side.
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Unread 01-13-2007, 11:59 PM   #15
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Here's one of our from the last comp we did in 2006.
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