The BBQ BRETHREN FORUMS.  



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

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.


View Poll Results: Please rate the brisket in the pic
9 8 6.15%
8 27 20.77%
7 69 53.08%
6 21 16.15%
5 3 2.31%
4 2 1.54%
Voters: 130. You may not vote on this poll

Reply
 
Thread Tools
Old 11-21-2007, 06:13 PM   #46
JamesTX
is one Smokin' Farker
 
Join Date: 10-21-07
Location: Austin, TX
Default

It all looks good to me. What sort of texture wins contests - falling apart, fork tender, something else?
JamesTX is offline   Reply With Quote




Old 11-21-2007, 06:51 PM   #47
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

In Texas, you would probably be in an IBCA contest. They have to be able to cut off a piece with a plastic knife and fork. More tender is better.
__________________
Wait! Bigmista wrote a cookbook?


2 - FEC 240
Pitmaker Vault
Medium Spicewine


Remembering Scott
Bigmista is offline   Reply With Quote


Old 11-21-2007, 08:25 PM   #48
lunchlady
is one Smokin' Farker
 
lunchlady's Avatar
 
Join Date: 01-05-06
Location: Rockland, MA
Default

8... but that's probably just because its a picture, and not sitting in front of me.
If it was, I'd probably go with a 9.
(although, can I see brush marks?, I personally don't like that but I'd give it to you cuz I know what goes into getting it there)

Makes me wonder... are judges more or less forgiving without the greens around. Haven't dared to try that yet, except BOTB in Douglas, GA - no garnish allowed.

Things that make you go hmmmmm....
__________________
[I][FONT=Century Gothic]michelle[/FONT][/I]
[I][FONT=Century Gothic]lunchmeat BBQ team[/FONT][/I]
[I][FONT=Century Gothic]President - New England BBQ Society[/FONT][/I]
[URL="http://www.nebs.org"][I][FONT=Century Gothic]www.nebs.org[/FONT][/I][/URL]
[I][FONT=Century Gothic]2 Backwoods Partys [/FONT][/I]
[I][FONT=Century Gothic]WSM, 2 Weber kettles, Weber Performer[/FONT][/I]
[I][FONT=Century Gothic]Large BGE[/FONT][/I]
lunchlady is offline   Reply With Quote


Old 11-22-2007, 01:10 AM   #49
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

That second one was IBCA. No garnish allowed either.
__________________
Wait! Bigmista wrote a cookbook?


2 - FEC 240
Pitmaker Vault
Medium Spicewine


Remembering Scott
Bigmista is offline   Reply With Quote


Old 11-22-2007, 10:35 AM   #50
beam boys bbq
is one Smokin' Farker
 
beam boys bbq's Avatar
 
Join Date: 10-15-06
Location: washington mo
Default

I don't why this came back up but since it did, here is the brisket from the next contest I did. It was an IBCA contest. This one got 3rd place...




this is neat - no fat - layed out nice - same size pc - good and brown

i would have to agree with the judges on this whole tread

york
__________________
MOFO Chapter - BBQ Brethren
KCBS CBJ - Beta Beta Que
jim beam black coke
beam boys bbq is offline   Reply With Quote


Old 11-22-2007, 11:15 AM   #51
JamesTX
is one Smokin' Farker
 
Join Date: 10-21-07
Location: Austin, TX
Default

Do the knife marks count against the score?

Is there any consistency from contest to contest in the taste that judges look for?
JamesTX is offline   Reply With Quote


Old 04-29-2008, 11:53 PM   #52
buckinbbq
Knows what a fatty is.
 
Join Date: 04-05-08
Location: Barnesville GA
Default

What type of sauce do you use on your Brisket?
buckinbbq is offline   Reply With Quote


Old 04-30-2008, 12:13 PM   #53
hcarter
Full Fledged Farker
 
Join Date: 04-19-06
Location: Columbus,OH
Default

I liked the second box better, it seemed neater and the pieces more uniform. My initial reaction to the first box was "7." But I am not a trained judge, so...you know...grain of salt and all that. I would, however, be very pleased to serve that to my family.
__________________
- Howard--Char-Griller SuperPro with SFB.
hcarter is offline   Reply With Quote


Old 04-30-2008, 09:21 PM   #54
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

Quote:
Originally Posted by buckinbbq View Post
What type of sauce do you use on your Brisket?
Homemade sauce mixed with au jus.
__________________
Wait! Bigmista wrote a cookbook?


2 - FEC 240
Pitmaker Vault
Medium Spicewine


Remembering Scott
Bigmista is offline   Reply With Quote


Old 05-01-2008, 09:06 AM   #55
WannaBeBBQueen
is Blowin Smoke!
 
WannaBeBBQueen's Avatar
 
Join Date: 07-17-06
Location: Wantagh, NY
Default

Yummy Yummy...I gave it an 8, thinking that the pieces would have worked better on an angle and you need to be able to see the bark ...other than that send me the next one and I'll tell you exactly how I score it
__________________
Julie
"It is better to have burnt and lost, then never to have barbecued at all"
Swamp Pit BBQ
KCBS Member
KCBS CBJ
Charbroil Bandera
Charbroil Silver Smoker/Grill
Weber Kettle 18 & 26
WSM 18 1/2
Kamado 18"
FEC 100

http://www.myspace.com/wannabebbqueen
http://www.tripadvisor.com/members/JMBred

*the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol
WannaBeBBQueen is offline   Reply With Quote


Old 05-01-2008, 10:40 AM   #56
Bigdog
somebody shut me the fark up.
 
Bigdog's Avatar
 
Join Date: 09-17-03
Location: Wichita, Kansas
Default

This is one of the best things about this site. Everyone gave their opinion on it and some were brutally honest. That is a good thing. The same thing will happen at a contest so you need to be prepared for it. Some people just see things differently, and what's good to one person may not be good to others. It's just the way life is.

For those of you who watch American Idol, the judge named Simon is an arrogant arse, but he is brutally honest. I usually agree with him too.
__________________
Bigdog
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top X 2,The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
Bigdog is offline   Reply With Quote


Old 05-01-2008, 06:24 PM   #57
QDoc
is one Smokin' Farker
 
QDoc's Avatar
 
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
Default test

testing
QDoc is offline   Reply With Quote


Old 05-01-2008, 06:30 PM   #58
buckinbbq
Knows what a fatty is.
 
Join Date: 04-05-08
Location: Barnesville GA
Default

Would you like to share some of the ingridients with me or leet me buy a bottle from you?
buckinbbq is offline   Reply With Quote


Old 05-02-2008, 06:32 PM   #59
tony76248
is One Chatty Farker
 
tony76248's Avatar
 
Join Date: 09-10-06
Location: Fort Worth, TX
Default

Quote:
Originally Posted by Bigmista View Post
IBCA sure is easier. Seven slices sitting on a piece of foil. Slices parallel to the front of the box. Takes a lot of variables out and it taste and tenderness become more important.
That's what I have been trying to tell these guys. Unfortunately, KCBS cookers want these score sheets that if you think about it, do not mean squat. Each and every score is dependant upon a given day and a given set of judges. BTW, I hope you enjoyed your IBCA cookoff last month.

Sorry Big, but I think these folks were being nice to you as far as appearance goes because you are a brethren. Go back and look at other boxes that folks here on the site ask to be rated. Everybody always gets the same reaction, 7 and 8. The fact is, you brisket did not look good at all in that photo in comparison to some other boxes we have rated.... and they got the same rating.

That said, your brisket might have scored a 10 (the highest) in IBCA if it tasted good.....as long as it wasn't sauced.

Tony
__________________
"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!
tony76248 is offline   Reply With Quote


Old 05-03-2008, 07:21 AM   #60
Dale P
is One Chatty Farker
 
Dale P's Avatar
 
Join Date: 12-28-06
Location: Porkbutt Ky
Default

Tony, taking a dump and not wiping may be easier too, but I go the extra mile.

Mista, 1st box the meat looks good but 7 is what I saw. The 2nd box I give a 7 because the foil was uneven.
__________________
Spicewine Turbo 2007 model

Perry Brothers & Sons Bar-B-Q
Dale P is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First brisket, opinions on appearance WeekendsAreMine Q-talk 6 10-25-2010 11:16 AM
Bigmista's Brisket Secret Bigmista Q-talk 32 10-24-2010 06:32 AM
Cool blog post about Bigmista's Brisket Bigmista Q-talk 22 06-18-2009 07:00 PM
BigMista's Brisket TysDad Q-talk 20 01-31-2009 10:18 PM
Rate my brisket appearance Bigmista Competition BBQ 45 10-22-2008 10:04 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:57 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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