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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 06-08-2008, 04:52 PM   #1
Divemaster
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Default I need help with my test boxes.

I did a test cook this weekend complete with turn-in boxes. Please let me know what you think.

Chicken...


Ribs...


Pork...


Brisket....


Thank you for your honesty!
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Unread 06-08-2008, 05:18 PM   #2
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Mind you, I've only done one competition, but here is my feedback.

The meats all look real good. The only part that we did differently was to have more parsley lined up around the edges. If you look at the pictures I posted in the De Forest thread, you can see the parsley is higher around the edges and you can't see the white of the lower part at all.

We cut 1/4-1/2" slices of iceberg lettuce and laid those on the bottom, then stuck the parsley around the edges beforehand. The meat was laid on top of the lettuce and covered up most of it from plain view.

I can't say if that is the only reason, but we did score pretty well on appearance in all four categories even when the meat didn't hold its own.
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Unread 06-08-2008, 05:26 PM   #3
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Chicken itself looks wonderful, maybe a little more parsley around the edges to even it up. pork looks good but I would lose the strands of Pork in the middle and go with all chunks, or all chunks and slices. Ribs look good, maybe even out the parsley around the edges of the box, and the brisket looks great other than the thick fat on the left and right sides on the top.

chicken 9(if you fix the parsley around the edges)
Ribs 8
Pork 7
Brisket 8
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Unread 06-08-2008, 05:42 PM   #4
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Im in agreement, meat looks great and while it shouldnt matter it will...you have parsley upside down and not enough to make it look "nested"...

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Unread 06-08-2008, 06:10 PM   #5
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I actually like the pork box the best........your brisket box, well, you needed to wipe the gunk off the sides of the box, slices look off center, more to the right, maybe put a slight curve in your slices if longer than the box.

I agree with Char on your parsley stems..

Chicken 8
Ribs 8
Pork 9
Brisket 7
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Unread 06-08-2008, 06:48 PM   #6
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MY first thought was that a lot more parsley around the sides would set off that great looking chicken. I also like the uniformity of the brisket pieces (especially the bark) vs. the more random assortment in the pork box. The upside down parsley is also a good point. Good cookin'!
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Unread 06-09-2008, 09:49 AM   #7
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I knew some of the comments were coming when I saw the pictures... Isn't it amazing how a photo can change your perspective (and add 10 pounds... I wish those 5 guys would stop pointing cameras at me)
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Unread 06-09-2008, 10:11 AM   #8
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Flip your brisket over, so you don't display the fat...

As for ribs, I do not like to dsiplay a side view of them, unless they are dripping with juices or have a real nice looking smoke ring, which is does not appear that these ribs have either. Not saying they are dry, they don't have the appearance of juicy ribs...
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Unread 06-09-2008, 10:44 AM   #9
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Dive,
My $.02 FWIW:
Chicken - Pieces are evenly shaped, evenly sized, evenly colored (and look great). Only detraction was the greens. Needs to be more even and "fuller". Score: 8
Ribs - Evenly sized, great color and shine. Again, the greens. Score: 7
Pork - I like the looks of this. Only thing I would do would be to lose the "stray" strings in the lower left and upper right. Just a tad more greens around the edges. Score: 9
Brisket - I like the slices with the burnt ends, but the greens are seriously missing on the left side. It looks like the fat is up, which O would reverse. Score: 7.

My biggest question, how was it? It all looks great and I am farking starving!
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Unread 06-09-2008, 10:56 AM   #10
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You need more green. What I do for our boxes is a "putting green." I will usually use lettuce on the bottom of the boxes for coverage and then fill the box with parsley, making sure that the stems are all faced down, make if fairly tight.

All the meat looks great, but like the others, I would flip the brisket over so the fat doesn't show.
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Unread 06-09-2008, 10:56 AM   #11
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I think all the meat looks great, the fat thing on the brisket, doesn't bother me at all, fat's where it's at! lol

As far as the parsley, it needs to be more even, as everyone has commented and stems down.

On the pork, I would put some bark on that pile of inside meat, it kinda freaks me out, OR, take out the darkish pieces of inside meat and leave it all pinkish.

Now, I want a brisket sandwich.
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Unread 06-09-2008, 01:28 PM   #12
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I think it all looks great! I would give you 8 - 9 on all of it.
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Unread 06-09-2008, 02:20 PM   #13
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Try to make the boxs look full. Add something for the table captain
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Unread 06-09-2008, 03:23 PM   #14
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More parsley...in box 1,2&4. They were all 7's or above to me.
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Unread 06-10-2008, 09:01 AM   #15
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Quote:
Originally Posted by Harbormaster View Post
My biggest question, how was it? It all looks great and I am farking starving!
To be honest, the spare ribs were a little over done and ended up a little dry. I didn't foil them and I'm glad I didn't... I pulled them after 5 1/2 hours and if I had done the 3-2-1 method they would have fallen completely apart.

The chicken was some of the best I've cooked. I need to scrape the skin more and then pin them next time but they came out moist with a nice smoke ring. This too surprised me since they were done in about 1 1/4 hours. I'll have to watch them closer.

The pork was dead on. I pulled it at 180*, foiled (with Apple Juice and JD) and coolered for about 3 1/2 to 4 hours. When I checked the temp just prior to pulling it, it was sitting at 155*. It was moist but not in the least bit mushy.

I was happy with the brisket. I ran into a problem that it was still a little frozen when I went to trim it so determining the thickness of the fat became an issue. The seasoning was dead on.... I pulled it at about 185*, foiled (with A/J & beef stock) and just let it sit in the cooler with the pork butt. The texture was right there and it was very moist. I should have pulled the burnt ends a little sooner and put them in the cooler rather than leaving them on the smoker for the extra 1/2 hour...

All in all, I'm happy with the results and feel better about going to my first comp this weekend in Fort Atkinson. I did the test without any help so I know that I can pull it off....

I just hope I don't end up DAL....

Thanks again gang, your comments really do help alot...
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