ブタ
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 04-18-2007, 11:12 AM   #1
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default My turn to get lambasted...

Here are some photos to tear apart from my side, since I've been hacking away at others'

This is a bad pic, but it's the only one I have of this entry:







__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Unread 04-18-2007, 11:21 AM   #2
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 13
Uploads: 4
Default

1st chx looks messy/unorganized. 6
2nd chx.. pooling on the lower right?? if so, DQ'ed or 1. Much to heavily sauced. if no pooling, 5-6.

Rib, need 6 pieces. ? setting that aside, they look nice. I would have evened them out on the far side. I'd go with 6-7, as presented... if you evened them out, it be an 8.

Pork, messy. Ya cant have stuff hanging out of the box, or those little remnants on the edge.. set that aside, it still looks thrown together somewhat.. 6-7.

first brisket pic looks nice.. 8.. second one(i know its the same), looks like the slice could have been lined up/organized better.. i may be inclined to be generous with a 7-8 on those.

Hey u asked.. and I'm rough.... attention to the really fine details is what gets the high grades.



<slithering away now... , ducking slices of brisket curt is throwing at me.>
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 04-18-2007, 11:26 AM   #3
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

There were actually 8 ribs... 4 on 4...

I'll let out the first secret... first box of chicken... bad pic, but all 9's for appearance (taste/texture were a different story!)

No pooling on the 2nd.

And the brisket pics are 2 different entries.

None of the lettuce was hanging out of the box, though I'm trying to convince my wife to trim it with shears once it's in the box.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Unread 04-18-2007, 11:47 AM   #4
Greendriver
is One Chatty Farker
 
Greendriver's Avatar
 
Join Date: 08-27-06
Location: Dalton, Ga
Downloads: 0
Uploads: 0
Default

Dem ribs and that first brisket box are no doubt 9's, but 9's on that first chicken box is amazing...did you thank all da judges CM?
__________________
Greendriver,
--------------------------------------------
Backwoods Smoker
Authorized Dealer
Backwoods Extended Party, Traeger, BGE Mini, and Portable Kitchen.
Dalton Grill & Smoke for Smokers & Recipes
Blog - Carpet Capitol Living
Greendriver is offline   Reply With Quote


Unread 04-18-2007, 11:48 AM   #5
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

On the ribs, if you have that much space leftover doing 4 on 4, Why not do 5 on 5 and fill up the box?
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 04-18-2007, 11:50 AM   #6
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

The first chicken really scored all 9's? I never would have guessed. Go figure. It must be a horrible picture cuz the thighs look to be different sizes and not placed very carefully and the legs look almost tossed in. I won't give it a number since the pic is not so good.

The second chicken looks like it has 1/4 inch of sauce on it. That may just be the picture. The thighs look to be all different sizes. - 7

Ribs... From the pic it is hard to see the lower four ribs. I'm sure that wasn't the case in person. The garnish is hiding the meat. - 7

Pork - A little sloppy. The bark pieces should be centered better and they look dry. The pork piece on the edge of the box should have been removed. - 7

Brisket 1 - The slices could have been arranged more evenly and the slices look to be thicker on the right end in the picture. Really pretty nice overall. - 8

Brisket 2 - Same thing on the slices. They look thicker on one end than the other. Arrangement could have been neater. The mea looks dry, but that could be the picture. - 8

These threads are interesting to me since I can make my judgment and then see what others think. The problem with them is that I can go back and look again and again. In a real judging situation I would have one look and that's it.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is offline   Reply With Quote


Unread 04-18-2007, 11:55 AM   #7
YankeeBBQ
is One Chatty Farker
 
Join Date: 02-07-06
Location: boston ma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bigmista View Post
On the ribs, if you have that much space leftover doing 4 on 4, Why not do 5 on 5 and fill up the box?
That would be a big mistake in my opinion. Taste and tenderness count way more than appearance so why would you risk putting inferior ribs in the box for an extra apperance point ? Now if you have ten great ribs why not. But only put your best stuff in the box.
__________________
Steve Farrin
KCBS BOD member. Thank you for your support.

This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.
YankeeBBQ is offline   Reply With Quote


Unread 04-18-2007, 11:57 AM   #8
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bigmista View Post
On the ribs, if you have that much space leftover doing 4 on 4, Why not do 5 on 5 and fill up the box?
Neil, I could only get 4 ribs in a row that I really thought looked good, and I decided that I preferred that look to trying to force a 5th in. It was just an on the spot call.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Unread 04-18-2007, 12:00 PM   #9
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Greendriver View Post
Dem ribs and that first brisket box are no doubt 9's, but 9's on that first chicken box is amazing...did you thank all da judges CM?
they actually looked better than the photo... I threw it in as a trick. The photo was my sister's cell phone camera.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Unread 04-18-2007, 01:23 PM   #10
Bentley
Babbling Farker
 
Bentley's Avatar
 
Join Date: 03-14-07
Location: Culpeper, Virginia
Downloads: 0
Uploads: 0
Default Here we go...

1st Ck-7 What can I say, crowded and lite on the garnish.

2nd Ck-9 Nuff said, another presentation I will tell my mom and sis to steal!

Ribs-8 Thought there were only 4 at first.

Pork-8 To me all pics of pork and brisket look dry so forget that.

1st Brisket-8 Well done!

2nd Brisket-6 Just looks avarage, so I can't really define why, just does.
__________________
Certified Master Judge #5382


What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."
Bentley is offline   Reply With Quote


Unread 04-18-2007, 01:27 PM   #11
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

On the brisket looking thicker on one side than the other... it's kind of curved, to show off the bark on one end a bit... they're even thickness, but hard to tell in a photo.

Thanks for the input so far.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Unread 04-18-2007, 02:24 PM   #12
Greendriver
is One Chatty Farker
 
Greendriver's Avatar
 
Join Date: 08-27-06
Location: Dalton, Ga
Downloads: 0
Uploads: 0
Default

Providing the brisket is cooked properly and not too dry or undercooked - what is the ideal thickness to slice em?
__________________
Greendriver,
--------------------------------------------
Backwoods Smoker
Authorized Dealer
Backwoods Extended Party, Traeger, BGE Mini, and Portable Kitchen.
Dalton Grill & Smoke for Smokers & Recipes
Blog - Carpet Capitol Living
Greendriver is offline   Reply With Quote


Unread 04-18-2007, 02:30 PM   #13
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

The basic guideline is the thickness of a regular pencil (#2)... but it's just a guideline, not a requirement.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Unread 04-18-2007, 03:10 PM   #14
River City Smokehouse
is One Chatty Farker
 
River City Smokehouse's Avatar
 
Join Date: 09-25-05
Location: Jefferson City, Missouri
Downloads: 0
Uploads: 0
Default

Chicken #1- Skin is pulled back on most pieces, messy arrangment, dry looking(might just be the pic) I give it a 6, maybe a 7
Chicken #2- Too heavy on the sauce. I give it a 7. (No pooling there)

Ribs- I see 8 individual ribs, clean cut. I give them an 8 and maybe a 9.

Pork- Lots of nice bark. Looks a bit dry to me. I'd like to see some effort in arrangement other than just a pile, but that's me. I'd give it a 7.

Brisket #1- I gotta say I really like this box. The color is fantastic. Nice smoke ring and looks very mosit to me. The nic in the 2nd slice from the rear is evident but I like this box. This box would definitely warrant a 9 but with the torn piece on that one slice it could get an 8 if I wanted to nitpick(I won't nitpick). I want to eat that brisket NOW!!

Brisket #2- Looks very dry, Why the burnt ends on the left corner? Doesn't look as nice as the other one. Just doesn't have the color like the other one. Doesn't look as appealing to the eye. I'm gonna have to say a 6, 7 at best from me.
__________________
"Please let me be the person my dog thinks I am." ~Author Unknown
8 x 18 Haulmark Trailer
Fast Eddy FEC 100
Traeger Texas BBQ 075
UDS "Cool Hand Luke"
3 Weber Kettles and a Yellow Thermapen
KCBS Certified BBQ Judge #8425
River City Smokehouse is offline   Reply With Quote


Unread 04-18-2007, 07:05 PM   #15
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

The first brisket was our first walk at all, with a 5th... the ribs were our second walk.

I don't remember why the extra burnt ends.... Other than we realized we liked it best, so why not give more to the judges?
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
My Turn, My Turn, My Turn! Stuffed De-Boned Chicken! D.F. Expat Q-talk 18 03-08-2011 01:29 PM
Boston butt turn or no turn? SirDanK Q-talk 27 11-03-2009 08:56 AM
To turn or not to turn? eagle697 Q-talk 17 02-10-2009 03:39 PM
My turn BBQchef33 Q-talk 25 05-27-2006 01:31 PM

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 05:27 AM.


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