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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 06-29-2008, 08:39 PM   #1
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Default Rookie Boxes

Did a practice comp in my backyard Friday night into Saturday. Getting ready for my first official competition on July 11th. Wanted to get some feedback from ya'll on my boxes. Haven't had the pleasure of doing my own yet other than helping out at a couple of comps with some friends........so I know I need plenty of help!! No pics of pork box since I am leaving that in the hands of a friend who doesn't think he needs to practice We are experimenting with a couple of different rubs/sauces on the chicken. The ones in the back row are different from the front row.

Thanks for all the help!





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Unread 06-29-2008, 08:47 PM   #2
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July 11th? You must be going to Ankeny. See you there.

My opinions -

I think the greens look good on all of them but as far as the meat goes.

Try to even out color on the chicken. ie: you have some dark spots.

If your going to place a rib to show the meat like that one on the bottom. Be sure they are moist and get the one with a good smoke ring. I know they're not suppose to judge on the smoke ring but if it's there, it sure helps.

For the brisket, make sure you have the fat trimmed off. It looks like there is a layer of fat on the top.
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Unread 06-29-2008, 08:51 PM   #3
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Quote:
Originally Posted by BBQ_Mayor View Post
July 11th? You must be going to Ankeny. See you there.

My opinions -

I think the greens look good on all of them but as far as the meat goes.

Try to even out color on the chicken. ie: you have some dark spots.

If your going to place a rib to show the meat like that one on the bottom. Be sure they are moist and get the one with a good smoke ring. I know they're not suppose to judge on the smoke ring but if it's there, it sure helps.

For the brisket, make sure you have the fat trimmed off. It looks like there is a layer of fat on the top.
I'd ditto all of this 100%.. when it comes to trimmin' the fat off yer briskets, do it while prepping.. BBQ_mayor meant that, but didn't say it. just be carefull !!..
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Unread 06-29-2008, 08:54 PM   #4
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I'd ditto all of this 100%.. when it comes to trimmin' the fat off yer briskets, do it while prepping.. BBQ_mayor meant that, but didn't say it. just be carefull !!..
Your right. Thanks for pointing that out Podge.
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Unread 06-29-2008, 08:55 PM   #5
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I wouldn't trim the brisket fat. place your slices fat side down. Hide the fat on the first slice with garnish or trim it after you slice. That little bit of fat has a lot of flavor in it.

I would NEVER put a rib on edge like that.
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Unread 06-30-2008, 01:30 AM   #6
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Pat -

Chicky: I like the top ones better, color & texture look more even.
Ribs: Too much green & 1 piece looks skinny, how about 2 rows of bones or another rib on the bottom?
Brisket: Fat side down like Todd said, or maybe just 6 or 7 slices & some burnt ends?

If you're doing Ducks, I'll see ya there . I'll be there Friday visiting & Saturday judging.

ps - your cousin gave it up --- CONGRADULATIONS ! ! !
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Unread 06-30-2008, 01:45 AM   #7
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Quote:
Originally Posted by BBQ_Mayor View Post
Your right. Thanks for pointing that out Podge.
I disagree, guys. The fat cap on the brisket looks trimmed to the right thickness to me. I personally like to trim the fat to about 1/4" thickness before cooking. I like that the fat was left as is after cooking. Nice bark on that fat, I'll bet it tastes great. I'd score that brisket a 9.

pat I'm curious about the knife marks on the brisket - did you use an electric knife to slice those?

The ribs look skimpy on all that green. The side shot on the one rib looks nice, but I would have preferred to see another row of baby backs instead. I'd go a 7, maybe 8 on the ribs.

Chicken, I'd go 8. I like the angled presentation. I like the equally sized and trimmed pieces. The sauce application could be more even. So could the color. Nail those two things and I'd go to a 9.
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Unread 06-30-2008, 07:57 AM   #8
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I am with Prof Salt on the brisket, keep the fat, but like Plowboy said flip it over.

On the ribs use a second row if you can. Or run them corner to corner I am not a big fan of the rib on its side (I know).

I am going against what others are saying on the chicken and going for the front row, even out the sauce and you should have some nice looking chicken.

I think you also did a good job on the greens, maybe a bit more here and there, but remember to focus on your meat and make greens compliment not take center stage.

Good luck on the 11th! We will be pulling for you.
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Unread 06-30-2008, 08:08 AM   #9
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Thanks for the input everyone! I really appreciate the honest remarks. The contest is in Ankeny so I will see ya there Dave and Ray

I did TRY to trim the fat on the brisket to a minimal level...looks like it could have been trimmed a bit more. I will try flipping the slices over to hide the fat and expose the smoke ring better.


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pat I'm curious about the knife marks on the brisket - did you use an electric knife to slice those?
No electric knife.....just a serrated blade.
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Unread 06-30-2008, 08:14 AM   #10
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Good luck on the 11th! We will be pulling for you.
Thanks Tom
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Unread 06-30-2008, 01:55 PM   #11
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Pat, try to cut your brisket slices with one sweep of the knife. This will cut down on the "ruggedness" of your slice.
We'll be at ankeny too,hopefully over my cold so I can beat Ray!
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Unread 06-30-2008, 02:26 PM   #12
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Quote:
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Pat, try to cut your brisket slices with one sweep of the knife. This will cut down on the "ruggedness" of your slice.
We'll be at ankeny too,hopefully over my cold so I can beat Ray!
And drop the serrated knife and go with a gratan slicer.

When I saw the slices, I had to look twice because I thought it was sliced the wrong way: with the grain.
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Unread 06-30-2008, 02:38 PM   #13
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Quote:
Originally Posted by thenewguy View Post
Pat, try to cut your brisket slices with one sweep of the knife. This will cut down on the "ruggedness" of your slice.
Quote:
Originally Posted by Plowboy View Post
And drop the serrated knife and go with a gratan slicer.
Thanks guys. Any suggestions on a specific knife?
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Unread 06-30-2008, 03:09 PM   #14
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Quote:
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Thanks guys. Any suggestions on a specific knife?
We use a Forschner 12" Kullenschliffe w/ a granton edge for slicing brisket. It has worked well for us.
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Unread 06-30-2008, 03:10 PM   #15
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Originally Posted by The Pickled Pig View Post
We use a Forschner 12" Kullenschliffe w/ a granton edge for slicing brisket. It has worked well for us.
Thanks Paul!!
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