Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


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.

Thread Tools
Old 04-26-2007, 11:33 AM   #1
Full Fledged Farker
Join Date: 04-23-07
Location: Memphis, TN
Question MiM Box Question

So our team generally just competes in KCBS contests. This weekend however, we are competing in a rib cook-off at a local church. They do it every year as part of their Block's a big fund raiser for them.

Anyway, being in Memphis, they use all MiM certified judges. Most of has experience with MiM from being around other teams, but have never turned in a box for MiM before. No garnishments allowed.

Anyone here have any tips on turn in that would differ from KCBS or any pics of MiM turn-ins?

GridironGriller is offline   Reply With Quote

Old 04-26-2007, 12:32 PM   #2
Moderator Emeritus

The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL

I have only seen one MIM ribs turn-in box in person, so take this for what it is worth.

Compared to KCBS and FBA....not even similar.
Lots and Lots and Lots of ribs jammed in there till the top would hardly close.
The cook kept moving a couple of ribs around, determined to get that last one in there. Inside of top lid covered with sauce. Finally got the lid closed with the little tabs straining to keep it shut.
Ribs were cooked way more than KCBS and FBA...cook said he would never turn in those ribs outside of MIM--basically fall off the bone or very close to it.
Lots of sauce and extremely sweet.

Oh--and this Dude knows what he is doing in MIM.
It is a different world. Not better or worse, just different.

Take all that as a limited observation and keep looking for answers.

Good Luck and Have Fun!

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote

Old 04-26-2007, 12:45 PM   #3
Full Fledged Farker
Join Date: 04-23-07
Location: Memphis, TN

Thanks for the info. I had heard that about filling it up. They are more concerned with the looks of the ribs and not the look of the box from what I have gathered.

We have some sweeter ribs that we use for MiM type events...our KCBS ones are hotter.

This event doesn't bother with any of the on-site, which is nice. Just the ribs...prelims and finals. We made finals last year so we'd like to repeat this year!
GridironGriller is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Box Question SCSmoke Competition BBQ 21 11-02-2011 12:23 AM
Turn in box question? Derek Competition BBQ 36 04-12-2010 09:33 AM
Turn in box question Skidder Competition BBQ 5 01-20-2009 05:52 PM
Fire box Question smoke in KY Q-talk 3 03-27-2008 07:47 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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 05:24 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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