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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 07-13-2008, 01:19 PM   #1
swamprb
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Default Did a little contest Saturday

Eight teams with a Chili Cook Off, Black Diamond Miner Days July 12, on the road to Mt. Rainier, beautiful day in the PNW!



Midnight Ramblers swamp camp




Second Place Sausage


Fourth Place Tri-Tip


Sixth Place Chicken


Sixth Place Ribs


Fourth Place Overall


Judges gave out Comment cards and I got some great feedback, and I agree with a lot of them. Please feel free to make a comment or point some things out for me to work on in the future.





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Unread 07-13-2008, 01:27 PM   #2
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Congrat. Looks like you had fun.
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Unread 07-13-2008, 01:55 PM   #3
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Wow, that looks like a great time. Congrats on the great results.
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Unread 07-13-2008, 02:18 PM   #4
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Congrats on a great day.

Looks like ya had fun too!

It don't get much better than that!

TI
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Unread 07-13-2008, 05:15 PM   #5
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Nice job bro...congrats! Turn in boxes look great as usual. Did you do the Santa Clara recipe for the tri-tips?
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Unread 07-13-2008, 05:51 PM   #6
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Congrats, Brian!

The foos looked good! One thing that caught m eye on the rib box was the yellow-ish parsley in the lower left side. That would have caught my eye as a judge and may have affected the appearance score (I know, it's a meat competition). The Scotch Eggs looked great!
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Unread 07-13-2008, 06:13 PM   #7
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Good lookin food to me! Congrats!
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Unread 07-13-2008, 07:13 PM   #8
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Quote:
Originally Posted by Ron_L View Post
Congrats, Brian!

The foos looked good! One thing that caught m eye on the rib box was the yellow-ish parsley in the lower left side. That would have caught my eye as a judge and may have affected the appearance score (I know, it's a meat competition). The Scotch Eggs looked great!
Thanks Ron! I'm going to have to be more picky at the market with the parsley, I went through a lot of it and wasn't very green or curly. Got a couple comments that the Sausage might be borderline marking split open. What do you think?

Sausage - 998 989 997 987 645 999

Tri-tip - 867 888 888 888 867 879

Chicken - 996 775 775 877 878 897

Ribs - 966 866 965 988 877 999
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Unread 07-17-2008, 08:55 AM   #9
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Bump-Can I get some feedback on my turn in boxes?
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Unread 07-17-2008, 09:00 PM   #10
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Overall, the scores look pretty good for apperance. The tri-tip has a lot of green in the box. Takes away from the meat. I've never judged tri-tip, so I have nothing to compre it to. All that lettuce laying flat with the meat on top doesn't come across in the pic as very appetizing. The chicken - pieces are inconsistent size and shape. This leaves gaps between the pieces and the box isn't uniform. Trim the thighs to an even shape before cooking and/or you can layer the pieces (overlap 3 across the back and 3 in front) to help hide the points and irregular shape. For the parsley boxes in general, fill in the sides - the rib box is nice and full, the others have bare spots around the edges. Make it even. Just my 2 cents.
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