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 06-11-2007, 10:55 AM   #1
GridironGriller
Full Fledged Farker
 
Join Date: 04-23-07
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default Turn-ins from Memphis, TN

I wanted to share our turn-ins with y'all and see what the general opinons were. We are getting closer and did get 2 calls this weekend (one in a main category, one in anything but).

I'll post the scores later this afternoon.

Thanks for looking and you have no idea how much y'all have helped these last few months!

THANKS!!







GridironGriller is offline   Reply With Quote


Unread 06-11-2007, 10:58 AM   #2
smknwhlswife
is One Chatty Farker
 
smknwhlswife's Avatar
 
Join Date: 09-05-06
Location: Kansas City, KS
Downloads: 0
Uploads: 0
Default

Everything looks great! What were your calls in? Congrats!
__________________
Kim
Wife of HoDeDo

Smoke On Wheels www.smokeonwheels.com

Yoder Cookers YS-640 & YS-480 & YS-1320 / Coming Soon* YS Q-Kitchen with YS-1500, YS-640 & YS-Charcoal Grill/ $25 Hasty-bake Model 410 / Weber Kettles
smknwhlswife is offline   Reply With Quote


Unread 06-11-2007, 11:00 AM   #3
GridironGriller
Full Fledged Farker
 
Join Date: 04-23-07
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by smknwhlswife View Post
Everything looks great! What were your calls in? Congrats!
I'll post scores/places after some opinions are posted. I want to make sure they don't skew anyone's honest opinions.

Thanks!
GridironGriller is offline   Reply With Quote


Unread 06-11-2007, 11:06 AM   #4
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

The first box looks AWESOME! I love the bright red in the middle. Is that a fatty or a pinwheeled pork loin?

I'm betting your call was in brisket.

Suggestions: remove the stringy pieces from your pork box. I WOULD NOT want my judges eating that. Also, slice or break up those big barky chunks. THAT'S what I want my judges eating. Make it easier for them.

Good job on your two calls. That rocks.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Unread 06-11-2007, 11:15 AM   #5
GridironGriller
Full Fledged Farker
 
Join Date: 04-23-07
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

That is our Anything But. They are bacon wrapped chicken roll-ups with Red Anaheims and cheese (pepper jack, I think).

And thanks for the tips! We have struggled with pork boxes for awhile and received out best scores with this one (with lots of room for improvement). It certainly needs to be cleaned up more. We did one row of pulled, a row of chopped, and then the chunks of bark.
GridironGriller is offline   Reply With Quote


Unread 06-11-2007, 01:02 PM   #6
vr6Cop
is One Chatty Farker
 
vr6Cop's Avatar
 
Join Date: 12-18-06
Location: Nashville, TN
Downloads: 0
Uploads: 0
Default

Being the amateur that I am, it all looks great.

The chicken looks good to me, but I can see where the skin pulled back a little. The ribs look good, but everyone's ribs look good to me.

Those "Anything But" rolls look awesome. I bet they tasted even better. I love all of the boxes. The green was very green.
__________________
Cheers,
Adrian
Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver
Jere Baxter-Edgefield Lodge 254 F&AM
vr6Cop is offline   Reply With Quote


Unread 06-11-2007, 03:35 PM   #7
GridironGriller
Full Fledged Farker
 
Join Date: 04-23-07
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Thanks for those who gave some feedback! We finished 24th out of 50.

Appearance scores:
Chicken (27th place)- 8/8/9/8/9/8 - 156.5712
Ribs (34th place)- 8/8/7/7/8/8 - 147.9998
Pork (9th place) - 7/9/7/8/7/8 - 162.8572
Brisket (37th place)- 9/7/9/5/7/7 - (2 9s and a 5??) - 145.7142
GridironGriller is offline   Reply With Quote


Unread 06-11-2007, 03:53 PM   #8
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GridironGriller View Post
Thanks for those who gave some feedback! We finished 24th out of 50.

Appearance scores:
Chicken (27th place)- 8/8/9/8/9/8 - 156.5712
Ribs (34th place)- 8/8/7/7/8/8 - 147.9998
Pork (9th place) - 7/9/7/8/7/8 - 162.8572
Brisket (37th place)- 9/7/9/5/7/7 - (2 9s and a 5??) - 145.7142
You see, this is why I should just stop predicting outcomes. Everytime I think something bombs, it hits, and when I think something hits, it bombs. I would have guessed your brisket or ribs would have been your top entry and your pork the lowest.

They liked the look of your chicken. Great appearance scores! Like someone told us earlier this year, dark chicken wins. I never would have guessed, but that's what judges seem to like I guess.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Unread 06-12-2007, 06:46 PM   #9
GridironGriller
Full Fledged Farker
 
Join Date: 04-23-07
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Bump...

Just wondering if anyone else had any thoughts!
GridironGriller is offline   Reply With Quote


Unread 06-12-2007, 07:49 PM   #10
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Try to even up your ribs so the look like one slab.
__________________
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 06-12-2007, 08:40 PM   #11
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

I would have agreed with Todd.. I was not diggin' the pork appearance at all. Looked like a turds with rib bones not pork... but you did very well so screw my opinions... keep it up !!!

I loved the ribs and chicken appearance.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 06-12-2007, 09:44 PM   #12
GridironGriller
Full Fledged Farker
 
Join Date: 04-23-07
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bigmista View Post
Try to even up your ribs so the look like one slab.
That is what we would LOVE to do...any tips? If we have one slab that is perfect and we can get all the pieces out of it, it is easy, but if not...maybe we just need to get better with a knife!

Thanks guys!
GridironGriller is offline   Reply With Quote


Unread 06-12-2007, 10:40 PM   #13
Big Tom
On the road to being a farker
 
Join Date: 06-06-07
Location: Owensboro, KY
Downloads: 0
Uploads: 0
Default

For the ribs try a sharp, sharp filet or boning knife. I have also seen folks use exacto blades as well.

I have similar opinions on the pork box. Too busy. I try to just give uniform chunks of meat about thumb size or so, with some bark on each piece.

The chicken box looks decent except for the parsley atop the center thigh. That could be misinterpreted as an attempt to mark the turn-in and get you DQ'd if a judge or captain were feeling important. The scores don't reflect that, though. I think it could be distracting and take away from the chicken.

The brisket looks pretty good but had a range of scores.
__________________
Big Tom Pigs-R-Us cooking team
Big Tom is offline   Reply With Quote


Unread 06-13-2007, 09:20 AM   #14
Greendriver
is One Chatty Farker
 
Greendriver's Avatar
 
Join Date: 08-27-06
Location: Dalton, Ga
Downloads: 0
Uploads: 0
Default

[quote=Big Tom;410378] That could be misinterpreted as an attempt to mark the turn-in and get you DQ'd if a judge or captain were feeling important. [quote]


This is a very good point Big Tom. Even though we know that was not the case here I'm betting that DQ "could" easily come with a box like this.
__________________
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


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Can anyone help with my turn ins PorkysBBQ1 Competition BBQ 5 10-22-2010 08:27 PM
Turn ins w/no garnish? Kirk Competition BBQ 11 10-01-2010 09:40 AM
Please Judge my Turn Ins The Pigman Competition BBQ 17 07-22-2008 04:24 PM
Marshalltown turn-ins smknwhlswife Competition BBQ 14 06-28-2007 11:37 PM
Non-styrofoam Turn-ins SmokeInDaEye Competition BBQ 3 04-10-2007 05:15 AM

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 12:43 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