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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.


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Unread 04-23-2008, 01:17 PM   #1
AzQer
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Here was our turn in for pulled pork

Any and all comments please
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Unread 04-23-2008, 01:36 PM   #2
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More meat, less green. Otherwise you are tright on. Fill up that box with meat... Maybe a spritz of something at the end to keep it moist looking?
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Unread 04-23-2008, 01:45 PM   #3
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Best looking box of the three.
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Unread 04-23-2008, 06:25 PM   #4
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The box looks good. However when I've judged I've found that pork entries that have 6 scoops tend to be drier and colder. I'd consider putting it all in one big pile.
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Unread 04-23-2008, 07:59 PM   #5
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Could that box potentially be considered "sculpted" ?

I like it overall. It's a nice box and I'd give it an 8 (but the semi-packed meat balls reminds me of a can of tuna or cat food).
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Unread 04-23-2008, 08:22 PM   #6
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I like the design. I would use more meat and less parsley.
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Unread 04-23-2008, 09:03 PM   #7
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Quote:
Originally Posted by MilitantSquatter View Post
Could that box potentially be considered "sculpted" ?
It is permitted to provide 6 scoops (ice cream scoop) of pulled pork in a turn in box.
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Unread 04-23-2008, 09:32 PM   #8
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I looked at that box and said I do not know how you would make that better! That is excellent=9
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Unread 04-23-2008, 09:33 PM   #9
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Quote:
Originally Posted by Scottie View Post
More meat, less green. Otherwise you are tright on. Fill up that box with meat... Maybe a spritz of something at the end to keep it moist looking?

I just do not get this thinking...
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Unread 04-23-2008, 09:39 PM   #10
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Quote:
Originally Posted by Bentley View Post
I just do not get this thinking...
Simple really... full boxes score better. And you want the meat looking moist.
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Unread 04-24-2008, 10:00 AM   #11
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I would have given an 8, but I am sure that the judges asked the rep if that was sculpted.
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Unread 04-24-2008, 11:21 AM   #12
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Quote:
Originally Posted by Jeff_in_KC View Post
Simple really... full boxes score better.
Not when I am judging! It is not a factor in my decision.
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Unread 04-24-2008, 01:14 PM   #13
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Not that I want to give away my whole philosophy of a turn-in box. But it's a meat contest. That is why I like a lot of meat in a box as well. Have the meat standing up in the box and not hidden behind a lot of green. If you have big green edges like that, have them in the background and not where the green is even with the meat. The green takes away from the meat. Plain and simple.
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Unread 04-24-2008, 03:00 PM   #14
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Quote:
Originally Posted by Roo-B-Q'N View Post
I would have given an 8, but I am sure that the judges asked the rep if that was sculpted.

I would give it an 8 or 9.

It's posible that some would question if it was "sculpted" but my mind would just think "6 identifiable pieces" and nothing more.

I see it as making it easy for the judges to get a nice portion and easy to get out of the box and onto the plate. When I table captained I saw and instance where a judge was trying to get a sample out of a box of PP and a small piece falls off because it is difficult to get hold of and lands on a different entry spot on the plate. Thankfully there was nothing on that spot yet and he wiped it clean.

I personally like the idea, but, is it too "outside the box" to where some might get there panties in a wad about it? Who knows?
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Unread 04-24-2008, 03:03 PM   #15
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Quote:
Originally Posted by Scottie View Post
Not that I want to give away my whole philosophy of a turn-in box. But it's a meat contest. That is why I like a lot of meat in a box as well. Have the meat standing up in the box and not hidden behind a lot of green. If you have big green edges like that, have them in the background and not where the green is even with the meat. The green takes away from the meat. Plain and simple.
I see your point Scottie. Maybe build up the lettuce under the center so it doesn't look "sunk in" and a little less green around the outside would showcase the meat better. Good point.
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Great on chicken, burgers, brats, great on ribs too!
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