Plowboys Boxes - July 14, 2007

Plowboy · 07-18-2007, 04:55 PM

Since everyone is posting their boxes, here are our boxes from this weekend. Probably most proud of the pork box, but our chicken box got 9,9,9,9,8 for appearance. I guess we didn't get a picture of our ribs.

ique · 07-18-2007, 05:15 PM

Looks great, personally I would rank your Brisket as the best. The Pork looks good but has a bit too much sauce going on, I'd rather see the pork meat glazed as opposed to the drizzles of sauce. Speaking as a cook not a judge.

Plowboy · 07-18-2007, 05:18 PM

Quote:

Originally Posted by ique

Looks great, personally I would rank your Brisket as the best. The Pork looks good but has a bit too much sauce going on, I'd rather see the pork meat glazed as opposed to the drizzles of sauce. Speaking as a cook not a judge.

I'd agree on the pork, however, we've found that the sauce drizzle has worked best for us. When we do it just like this, we typically score. Too much sauce is an instant killer, too... from our experience.

mds2 · 07-18-2007, 05:24 PM

That is probably one of the best chicken boxes i have ever seen. They look great!! Brisket looks awesome too, how did you score on it?

Plowboy · 07-18-2007, 05:29 PM

Quote:

Originally Posted by mds2

That is probably one of the best chicken boxes i have ever seen. They look great!! Brisket looks awesome too, how did you score on it?

Chicken - 11th (161.7)
Pork - 7th (159.4)
Brisket - 12th (158.3)
Dessert - 6th (171.4)

tony76248 · 07-18-2007, 05:30 PM

Nice looking boxes.

n-2-que · 07-18-2007, 05:34 PM

whats the dessert? wifes been working on her dessert entree for this weekends waterloo

Bentley · 07-18-2007, 05:40 PM

OK, I will be the wanker here...I think the chicken had to much sauce on it and would have given it a 7. Other 2 were 8's!

jtfisher63 · 07-18-2007, 05:42 PM

Those look great to me. One question about the brisket. Do you normally cut the brisket to fit box or use the smaller end of the brisket so it doesn't have to be cut width wise to fit. We usually use the narrower end so we will have a smoke ring all the way around or atleast on the sides and top. I just figured appearance wise it would look more uniform and be scored higher because of that, but our scores aren't all that great, but not bad either. If it doesn't appear to affect the appearance scores I would consider using the wider sometimes juicier middle pieces. Thanks.

Jason

MilitantSquatter · 07-18-2007, 05:46 PM

Jason - IMO...Always take your best slices that are the best cooked over appearance of smoke ring and shape. Cutting an end to fit uniformly should not hurt you as long as overall appearance is well balanced.

jtfisher63 · 07-18-2007, 05:56 PM

Quote:

Originally Posted by MilitantSquatter

Jason - IMO...Always take your best slices that are the best cooked over appearance of smoke ring and shape. Cutting an end to fit uniformly should not hurt you as long as overall appearance is well balanced.

Thanks makes sense to me. I always forget that taste and texture are key, and the most points!

Jason

ZILLA · 07-18-2007, 06:06 PM

Great looking boxes brother! I'm surprised KCBS allows you to trim the ends of the brisket. The Texas clubs require that you trim before cooking. That brisket would be DQed here.

Plowboy · 07-18-2007, 07:54 PM

Quote:

Originally Posted by Bentley

OK, I will be the wanker here...I think the chicken had to much sauce on it and would have given it a 7. Other 2 were 8's!

I personally don't like sauced chicken. Entered it that way for years without much reward. Started saucing our chicken this year and have seen a huge difference.

Quote:

Originally Posted by MilitantSquatter

Jason - IMO...Always take your best slices that are the best cooked over appearance of smoke ring and shape. Cutting an end to fit uniformly should not hurt you as long as overall appearance is well balanced.

BINGO!!! We TRY to trim to fit the box before cooking, but it doesn't always end up that way. Rarely if ever take the end of the flat.

VGuilford · 07-19-2007, 09:21 AM

I don't sauce anything I cook at home. I feel if someone wants sauce they put it on for themselves. Course when start dabbling in comps then I will have to.

Dustaway · 07-19-2007, 09:29 AM

Plowboy the brisket looks the best and then the chicken, I noticed that you use less green than other and to me that makes the boxes look better.

Zilla, in KCBS you are allowed to trim and paint the briskets plus no requirement for thickness of the slice and sauce can be added after it's removed.

07-18-2007, 05:24 PM	#4
mds2 On the road to being a farker Join Date: 05-26-07 Location: Lincoln,Ne Downloads: 0 Uploads: 0	That is probably one of the best chicken boxes i have ever seen. They look great!! Brisket looks awesome too, how did you score on it? __________________ The Saucy Lads BBQ Team Brinkmann Electric Bullet Weber Kettle Homemade Cabinet Smoker Large Homemade Offset Large Stumps Clone

07-18-2007, 05:30 PM	#6
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	Nice looking boxes. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

07-18-2007, 05:34 PM	#7
n-2-que is one Smokin' Farker Join Date: 11-08-06 Location: Iowa City, IA Downloads: 0 Uploads: 0	whats the dessert? wifes been working on her dessert entree for this weekends waterloo __________________ Cook Brisket Bill - Cook - KCBS Judge Dianne- Go Getter - KCBS Judge Cooker CookShack- Fec100 BGE - Extra Large with Table Weber- 22 inch Kettle ______________ www.n2que.com

07-18-2007, 05:40 PM	#8
Bentley Babbling Farker Join Date: 03-14-07 Location: Eden After the Fall Downloads: 0 Uploads: 0	OK, I will be the wanker here...I think the chicken had to much sauce on it and would have given it a 7. Other 2 were 8's! __________________ 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."

07-18-2007, 05:42 PM	#9
jtfisher63 is one Smokin' Farker Join Date: 04-23-07 Location: Modesto, CA Downloads: 0 Uploads: 0	Those look great to me. One question about the brisket. Do you normally cut the brisket to fit box or use the smaller end of the brisket so it doesn't have to be cut width wise to fit. We usually use the narrower end so we will have a smoke ring all the way around or atleast on the sides and top. I just figured appearance wise it would look more uniform and be scored higher because of that, but our scores aren't all that great, but not bad either. If it doesn't appear to affect the appearance scores I would consider using the wider sometimes juicier middle pieces. Thanks. Jason __________________ -Jason The Smokepranos Competition BBQ Team Custom 24" x 72" trailered offset Large Big Green Egg Stumps clone WSM Char-something Gasser Modesto, CA

07-18-2007, 05:15 PM	#2
ique is One Chatty Farker Join Date: 12-14-05 Location: New England Downloads: 0 Uploads: 0	Looks great, personally I would rank your Brisket as the best. The Pork looks good but has a bit too much sauce going on, I'd rather see the pork meat glazed as opposed to the drizzles of sauce. Speaking as a cook not a judge.

07-18-2007, 05:46 PM	#10
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Jason - IMO...Always take your best slices that are the best cooked over appearance of smoke ring and shape. Cutting an end to fit uniformly should not hurt you as long as overall appearance is well balanced. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

07-18-2007, 06:06 PM	#12
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas Downloads: 0 Uploads: 0	Great looking boxes brother! I'm surprised KCBS allows you to trim the ends of the brisket. The Texas clubs require that you trim before cooking. That brisket would be DQed here.

07-19-2007, 09:21 AM	#14
VGuilford is Blowin Smoke! Join Date: 03-01-07 Location: Raymore, Mo. South of Kansas City Downloads: 0 Uploads: 0	I don't sauce anything I cook at home. I feel if someone wants sauce they put it on for themselves. Course when start dabbling in comps then I will have to. __________________ See Ya in the Smoke!!! Vern MooCow BBQ www.moocowbbq.com KCBS CBJ Texas Smoker Oklahoma Joe Original Vermont Castings Gasser Turkey fryer Little Smokey Joe ~~~~~~~~~~~~~~~~~~~~ MoFo Chapter ~~~~~~~~~~~~~~~~~~~~

07-19-2007, 09:29 AM	#15
Dustaway is one Smokin' Farker Join Date: 08-22-06 Location: Tomball,Texas Downloads: 0 Uploads: 0	Plowboy the brisket looks the best and then the chicken, I noticed that you use less green than other and to me that makes the boxes look better. Zilla, in KCBS you are allowed to trim and paint the briskets plus no requirement for thickness of the slice and sauce can be added after it's removed. __________________ "She Thinks My Slabs Are Sexy" Ole Hickory Ultra Que 22" WSM Backwoods Chubby http://sexyslabs.com "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo

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