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 06-25-2007, 10:52 AM   #1
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Great weekend! Despite missing the 4pm cutoff for getting my truck into the site by 10 minutes after a 6.5 hour drive and nearly being impaled by a wind crushed canopy during fish turn-in, it was a ton of fun!!! Good spending time with old friends and meeting some new ones. Plus I got two calls on Saturday (4th in sausage, 5th in fish) and came .6 from placing in the top 3 for grilling!!! Tons of 8s and 9s on the score sheet.

But as Vinny mentioned, I was a bit upset by my results yesterday. Although this was only my second full barbeque contest, I really felt I could better my effort from New Paltz. I think my scores were WORSE!!!

Cooking went perfect, turn-ins went perfect (except getting ribs in with 10 seconds to spare because of a problem with shiners), and I thought the flavor and tenderness were well balanced on the brisket.

Here's my turn-in boxes. PPPPLLLLEASE let me know your thoughts. We probably went too heavy on the garnish (though it was similar Saturday) and the glaze on my ribs could have been thinner to even out the color. What else? Maybe pull the pork more? It was so tender i wanted the judges to see how it falls apart so I left the chunks a bit larger.
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

Last edited by SmokeInDaEye; 05-15-2012 at 11:15 AM..
SmokeInDaEye is offline   Reply With Quote


Unread 06-25-2007, 06:27 PM   #2
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SmokeInDaEye View Post
Great weekend! Despite missing the 4pm cutoff for getting my truck into the site by 10 minutes after a 6.5 hour drive and nearly being impaled by a wind crushed canopy during fish turn-in, it was a ton of fun!!! Good spending time with old friends and meeting some new ones. Plus I got two calls on Saturday (4th in sausage, 5th in fish) and came .6 from placing in the top 3 for grilling!!! Tons of 8s and 9s on the score sheet.

But as Vinny mentioned, I was a bit upset by my results yesterday. Although this was only my second full barbeque contest, I really felt I could better my effort from New Paltz. I think my scores were WORSE!!!

Cooking went perfect, turn-ins went perfect (except getting ribs in with 10 seconds to spare because of a problem with shiners), and I thought the flavor and tenderness were well balanced on the brisket.

Here's my turn-in boxes. PPPPLLLLEASE let me know your thoughts. We probably went too heavy on the garnish (though it was similar Saturday) and the glaze on my ribs could have been thinner to even out the color. What else? Maybe pull the pork more? It was so tender i wanted the judges to see how it falls apart so I left the chunks a bit larger.
Clint - The one thing that might have helped the presentation scores was if they "shined" a bit more..a little more gloss. The chicken seems like the sauce is baked on and the pork likes kind of dry. Maybe some adjustments to the lettuce but it's always easier to see that looking at pictures the fact.
__________________
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 online now   Reply With Quote


Unread 06-25-2007, 08:26 PM   #3
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
Clint - The one thing that might have helped the presentation scores was if they "shined" a bit more..a little more gloss. The chicken seems like the sauce is baked on and the pork likes kind of dry. Maybe some adjustments to the lettuce but it's always easier to see that looking at pictures the fact.
Good call. I think the chicken had a nice shine to it but I didn't heat the sauce/glaze like I normally would. Same with ribs. I considered spraying the pork but didn't since it was so moist. Presentation scores for chicken were 7,7,7,8,7,8 and pork were 7,8,8,7,7,8. Ribs were 8,9,8,8,9,7 and brisket was 6,8,7,7,7,7. The brisket, I thought, was by far the strongest looking of all of them!
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

Last edited by MilitantSquatter; 06-25-2007 at 09:08 PM..
SmokeInDaEye is offline   Reply With Quote


Unread 06-25-2007, 09:26 PM   #4
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Why did it take you so long to get to Merrimac?
Sledneck is offline   Reply With Quote


Unread 06-25-2007, 09:34 PM   #5
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sledneck View Post
Why did it take you so long to get to Merrimac?
Flipped over garbage truck on the highway and a couple other accidents. Then I got there and they told me I had to hand carry everything about a mile. Did one trip and some people showed up in little trucks and unloaded the entire trailer!

I'm thinking maybe I should stick to grilling. 5th (Hudson Valley), 5th (Grilling on the Bay) and now 4th.
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
SmokeInDaEye is offline   Reply With Quote


Unread 06-25-2007, 09:34 PM   #6
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

Sauce your pork, get your chicken a little darker, and show more of the ribs. Lots of garnish in that rib box and you really only get a full shot of the top three ribs and maybe the two flanking bottom ribs. Even though you have seven baby back ribs in the box, it looks sparse.

IMHO. Hope that helps you.
__________________
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 06-25-2007, 10:05 PM   #7
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SmokeInDaEye View Post

I'm thinking maybe I should stick to grilling. 5th (Hudson Valley), 5th (Grilling on the Bay) and now 4th.
Thinking the same thing. 5th grilling on the bay 2006 and 3rd at bluesaque this past weekend.
Sledneck is offline   Reply With Quote


Unread 06-25-2007, 10:11 PM   #8
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sledneck View Post
Thinking the same thing. 5th grilling on the bay 2006 and 3rd at bluesaque this past weekend.
I'm hearing the makings of the New York Grilling Association...

Seriously, Just remember those grilling scores count toward NEBS Team of the Year too like the BBQ entries..
__________________
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 online now   Reply With Quote


Unread 06-26-2007, 06:26 AM   #9
The Anchorman
is One Chatty Farker
 
The Anchorman's Avatar
 
Join Date: 02-03-07
Location: Narragansett RI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
I'm hearing the makings of the New York Grilling Association...

Seriously, Just remember those grilling scores count toward NEBS Team of the Year too like the BBQ entries..
New York Grilling Association??? You better include Rhode Island in that, three of The Anchormen are New Yorkers.
The Anchormen can grill a little bit also.
__________________
Ray Depot, The Anchorman
The Anchormen, Rhode Island's Original Competition BBQ Team.
The BBQ TITANS

BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens
KCBS CBJ
The Anchorman is offline   Reply With Quote


Unread 06-26-2007, 06:41 AM   #10
rbsnwngs
is One Chatty Farker
 
rbsnwngs's Avatar
 
Join Date: 06-22-04
Location: Islip NY
Downloads: 0
Uploads: 0
Default

Big East BBQ Assoc.
__________________
Will B

WILLIE PALOOOOZA 2013 is here
http://williepallooza.blogspot.com/
www.williebsbbq.com
38th IS ALMOST LIKE WINNING
rbsnwngs is offline   Reply With Quote


Unread 06-26-2007, 06:43 AM   #11
ique
is One Chatty Farker
 
ique's Avatar
 
Join Date: 12-14-05
Location: New England
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SmokeInDaEye View Post
Here's my turn-in boxes. PPPPLLLLEASE let me know your thoughts. We probably went too heavy on the garnish (though it was similar Saturday) and the glaze on my ribs could have been thinner to even out the color. What else? Maybe pull the pork more? It was so tender i wanted the judges to see how it falls apart so I left the chunks a bit larger.
Your lettuce beds seem to be like a cup, try to build more of a flat platform so the meat 'sits up'. You need sauce/butter/glaze on the pork. Otherwise looks good!
ique is offline   Reply With Quote


Unread 06-26-2007, 08:05 AM   #12
pigmaker23
is one Smokin' Farker

 
pigmaker23's Avatar
 
Join Date: 08-17-06
Location: Albany, NY
Downloads: 0
Uploads: 0
Default

I agree with ique , they look good
__________________
Eric Johnson / "The Sultan of Smoke"
Mr. Bobo's Traveling BBQ Allstars !
2009 Jack Daniels World BBQ BrisketChampion
_______________________________________
Backwoods Fatboy (2) & a Chubby
Jedmaster " BabyJed" Ring of Fire
OK Joe 84" Offset
Meadowcreek PR -72 Trailer
pigmaker23 is offline   Reply With Quote


Unread 06-26-2007, 08:07 AM   #13
pigmaker23
is one Smokin' Farker

 
pigmaker23's Avatar
 
Join Date: 08-17-06
Location: Albany, NY
Downloads: 0
Uploads: 0
Default



BIG EAST BBQ ASSOCIATION
its not just for smokin anymore !!!

William Breakstone, Founder ?
__________________
Eric Johnson / "The Sultan of Smoke"
Mr. Bobo's Traveling BBQ Allstars !
2009 Jack Daniels World BBQ BrisketChampion
_______________________________________
Backwoods Fatboy (2) & a Chubby
Jedmaster " BabyJed" Ring of Fire
OK Joe 84" Offset
Meadowcreek PR -72 Trailer
pigmaker23 is offline   Reply With Quote


Unread 06-26-2007, 09:16 AM   #14
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Plowboy View Post
Sauce your pork, get your chicken a little darker, and show more of the ribs. Lots of garnish in that rib box and you really only get a full shot of the top three ribs and maybe the two flanking bottom ribs. Even though you have seven baby back ribs in the box, it looks sparse.

IMHO. Hope that helps you.
Very much so. Thank you sir! I also like Chris's suggestion to build it up a bit in the middle. I don't beleive the meat was as low as the images imply but I could definitely add a couple extra leaves on the base.

I pulled up my scores from Hudson Valley and did improve (except in pork which I changed around quite a bit this time, including the finishing sauce. Easy fix on that one)

Chicken 150.2858 now vs. 136.0000
Ribs 143.4282 now vs. 132.5714
Pork 135.4284 now vs. 150.2858
brisket 142.2858 now vs. 126.2860

total 571.4282 now vs. 545.1432
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
SmokeInDaEye is offline   Reply With Quote


Unread 06-26-2007, 02:12 PM   #15
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Downloads: 0
Uploads: 0
Default

Clint,

It was great seeing you up in New Hampshire. I am sorry I did not get to your site but I am on crutches now and the long grass made it difficult for me. I have to say your boxes look very good. The presentation scores are only a small part of your score though. What were your other marks? We simplified our cooking process quite a bit. I think we were outsmarting ourselves for a while and decided to go back to basics after BBQ on the farm. It seemed to work for us. At BBQ at the farm we came in 38th out of 47th. Go figure! The Polocks know you cook great Que! Keep your chin up and and keep trying. You will be taking walks soon.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brisket Practice for KCBS. Need some more feedback please. (Pics) fnbish Competition BBQ 22 06-03-2011 11:42 PM
Entries Entries Entries - we have entries for sale! KC_Bobby Competition BBQ 12 03-05-2011 05:21 PM
Rib eye's Derek Q-talk 98 04-06-2010 09:14 PM
Splitting the comp forum ?? Feedback requested. BBQchef33 Competition BBQ 48 03-23-2008 12:06 PM
Restuarant feedback - Red Smoke Lazy Dawg Brethren Road Trips 0 09-25-2007 06:53 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 07:42 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