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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-18-2008, 07:12 PM   #1
DDT
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Default Need help on appearance

Would like to get some comments on the appearance,the two ribs on the side are to show the smoke ring.
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Old 02-18-2008, 07:17 PM   #2
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Too much garnish.. Lose the parsley. The lettuce bed is overflowing out of the boxes.. It makes it look like you are trying to cover them up. Also the two center ribs have a split in the meat exposing the bone.
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Old 02-18-2008, 07:20 PM   #3
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ditto on the garnish. should be able to see more chicken than garnish. remember, the meat is the star! make sure that it stands out and not the garnish.
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Old 02-18-2008, 07:23 PM   #4
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I normally like a lot of parsley, but I think on your chicken you are covering it up to much with the parsley. The chicken is a little burnt, I would try and get as uniform as you can on all six pieces, even if you like to turn yours in with a little char!

Loose the parsley on the top of the ribs, and if you are gonna put it around the ribs, I would ring it! The ribs look very good!

All in all those are not bad boxes. You did not ask for scores but I will give them to you anyway!

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Old 02-18-2008, 07:26 PM   #5
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rememeber it's a meat contest
you want your box to show off
your meat.. Are you a CBJ??
if not you should take a CBJ
class. Too much garnish
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Old 02-18-2008, 08:44 PM   #6
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I agree with the comments on garnish, Also I think a glaze and spritz would help alot.
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Old 02-18-2008, 09:05 PM   #7
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Thank you for the advice I'll take it. Are the ribs on there sides ok or should I lay them flat?
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Old 02-18-2008, 09:09 PM   #8
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We do the 2 ribs up but we make the middle 4 or 5 go perpendicular.

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Old 02-18-2008, 09:19 PM   #9
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To much garnish like said by others. As for the ribs of course you need 6 and you should try to make them all the same size also I would recommend maybe try to learn how to do a hollywood cut on the ribs much more meat from that cut. Good luck
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Old 02-19-2008, 07:34 AM   #10
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Everyone agrees that there is too much salad going on. Stacking ribs sort of bothers me because as you have read, many can think that they are shinners. Once the score is marked, they cant change it. I do admire those who put pics of there entries and or practices up for all to see.

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Old 02-19-2008, 07:47 AM   #11
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I would trim the meat on the chicken so the skin can wrap around the entire piece, so that when the skin shrinks in cooking it will not show so much meat. Example is your lower left piece. Place the chicken on top of your garnish and make the box look full of meat.

On the ribs, I would say about the same thing load the box and make it look full of meat. Add a few mor ribs if possible. When judging, the smoke ring does nothing for me. I look at the entry and if I think I can't wait to dig into that box then they get a higher score in appearance.

Overall I think you are on the right track. But like it wass said above take the CBJ class if for nothing other than seeing what they are looking for.
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Old 02-19-2008, 07:55 AM   #12
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Quote:
Originally Posted by AzQer View Post
To much garnish like said by others. As for the ribs of course you need 6 and you should try to make them all the same size also I would recommend maybe try to learn how to do a hollywood cut on the ribs much more meat from that cut. Good luck

I agree with other comments on the garnish. I might suggest on the chicken box, since it appears you have room, you might consider adding a few more pieces to take up space. Which would also reduce the amount of visable garnish. That is, of course, if you have aditional pieces that look boxworthy.

What is a hollywood cut rib cut?
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Old 02-19-2008, 08:27 AM   #13
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Dito on what everyone else has said. Definately looks like you are trying to cover something up.
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Old 02-19-2008, 01:19 PM   #14
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If you go with a lettuce box rather than all parsley then lay in the lettuce on the sides. Build up the bottom with 8 or 10 pieces so that the meat sits up higher. Use smaller peices of parsley for accent or to fill corners. And don't ever put paslery on top of meat just up to the middle of a peice of chicken.

Chicken - could use a more even sauce and a much more agressive trim. It's possible to put 9 thighs in a box if well trimmed although I just use the best 6. Rule of thumb - close to half the meat comes off a good size thigh.

Ribs - Fill the box. If doing just 6 ribs never overlap. Not necessary to show the sides. For doing overlap I use a 5 down 4 on top display. Just overlap enough so you have about 1/2 inch between the meat and the front and back of the box.
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Old 02-19-2008, 01:24 PM   #15
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Grow a beard.
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