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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 04-27-2008, 04:57 PM   #1
buckinbbq
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Default Turn in Boxes

Hey guys I have just finished up the BBQ and Blues Festival in Barnesville GA. I have posted up the turn in boxes and was really working hard on my presentation. Take a look and see what you think and if you have any constructive advise please say so. So here you guys go my first Pron
Attached Images
File Type: jpg brisket time.jpg (65.0 KB, 281 views)
File Type: jpg pulled pork.jpg (214.8 KB, 286 views)
File Type: jpg rib turn in.jpg (181.3 KB, 282 views)
File Type: jpg Ribs Baby.jpg (171.1 KB, 281 views)
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Unread 04-27-2008, 05:04 PM   #2
watertowerbbq
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?????
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Unread 04-27-2008, 05:06 PM   #3
buckinbbq
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I missed the attachments last time I got it fixed
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Unread 04-27-2008, 06:04 PM   #4
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lay ribs flat
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Unread 04-27-2008, 06:08 PM   #5
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Who sanctioned?
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Unread 04-27-2008, 06:25 PM   #6
FlCracker
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sanctioned by FBA
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Unread 04-27-2008, 06:25 PM   #7
Solidkick
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Man....that's a lot of meat in the box......I'd have a heck of a learning curve trying to put together presentations in an FBA event
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Unread 04-27-2008, 07:57 PM   #8
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Looks like some meat without bones in the rib box. Is that allowed in FBA? It's a DQ in KCBS.
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Unread 04-27-2008, 10:20 PM   #9
Bentley
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I know most people dont agree with me, but way to much meat in each box!
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Unread 04-27-2008, 10:29 PM   #10
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What is FBA? Florida?
Looks like too much meat to me too.
Ribs always look better face up to me.
Are you allowed to sauce the meat?
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Unread 04-28-2008, 06:41 AM   #11
buckinbbq
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It was FBA, Florida BBQ Assocaition. I did put a little sauce on the meat except the brisket. I was talking to a judge a while back and FBA wants the box full of meat, no plate showing, and no garnish.
I used BAby backs and they do not lay too good face up I will have to try that next time.
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Unread 04-28-2008, 08:22 AM   #12
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Never done FBA but i think you still have to pesent the meat, not give them a buffet.....
Try stacking your brisket across the box showing the slices.
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Unread 04-28-2008, 08:55 AM   #13
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I agree with Bubba. You still need to present your meat in an appealing way. Take a look at some of the KCBS turn in photos on here and try to do something similar without the garnish. Also look up Smokin Crackers website I think he has some FBA turn in photos on there. He has done very well down there.
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Unread 04-28-2008, 09:35 AM   #14
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Brisket looks dry and the cuts are way uneven, have you been looking at the other turn-in boxes at this site? Ughhhhh.

Ribs are gonna look dry too real soon because of the way you set them in the box. It also looks like you tried to include every bit of the rib rack in that box, even the trimmings. A lot of that stuff should be tossed and not placed in the box.

The pork looks mushy but that might just be the photo.

I would have to agree with eveyone else that stated too much meat in each box.

Sorry for being so critical, but I am just trying to help you.

Now for the big question, how did you do?
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Unread 04-28-2008, 09:46 AM   #15
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THe brisket in the top left looks like it was sliced with the grain. Seems like that would be chewy.
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