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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 07-20-2008, 11:13 AM   #1
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Default COSTLY lesson learned and box pics

Well guys, I learned a VERY COSTLY lesson this weekend.

Make ABSOLUTELY farking sure that your ribs/brisket slices are COMPLETELY seperated!!!

I had a rib that wasn't COMPETELY seperated and when the judge picked it up
another one came with it. The rep (Kathy Brasier (sp?) came and told me about it. She said that
when she (the judge)picked it up again off her plate that it came apart.
But, since it was already on her plate, one judge did not get a sample.

So, I got 1's across the board for appearance and all 1's from the judge who didn't get a sample!!

Talk about COSTLY!!! DAL ribs!!

On the flip side I was really happy with the chicken we did. I thought it turned out really nice.
Nice and juicy with a really good flavor.

I did the "putting green" which turned out nice but my brisket slices were a bit
too long and you couldn't see any parsely in a couple of spots along the edges.

Anyways, here are the scores and the pics.
Let me have it guys.
It can't be any worse than seeing the rep standing in front of
my table telling me about the ribs.

12th placeChicken- 878 / 878 / 889 / 988 / 778 / 878
DAL Ribs- 165 / 176 / 176 / 166 / 155 / 111
36th place Pork- 766 / 666 / 667 / 766 / 867 / 688
30th place Brisket- 777 / 888 / 877 / 866 / 866 / 767

37th out of 39 overall
Looks like my chicken saved me from DAL overall!!

All in all it was a great time and great to see and meet so many Brethren.
I think I heard that 16 out of the 39 teams were Brethren teams!!
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File Type: jpg IMG_0567.jpg (76.7 KB, 344 views)
File Type: jpg IMG_0570.jpg (91.2 KB, 341 views)
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Great on chicken, burgers, brats, great on ribs too!
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Unread 07-20-2008, 11:20 AM   #2
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hey! are you sick of reggae yet?

good seein you this weekend. i don't think they should have told you about the ribs until AFTER the next two turn-ins. that just wasn't right
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Unread 07-20-2008, 11:25 AM   #3
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I know that's the rule, but it still sucks. Sorry you had to have such a hard lesson.
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Unread 07-20-2008, 11:26 AM   #4
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Quote:
Originally Posted by Rick's Tropical Delight View Post
hey! are you sick of reggae yet?

good seein you this weekend. i don't think they should have told you about the ribs until AFTER the next two turn-ins. that just wasn't right
Nice seeing you again!

Yeah, hearing about the ribs kinda "took the wind out of my sails" for the pork and brisket.

I still have that farking "Red Red Wine" going through my head!!

Thanks FARKER!!

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[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT]
Great on chicken, burgers, brats, great on ribs too!
Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL]
[FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT]
[FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT]
[URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL]


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Unread 07-20-2008, 11:47 AM   #5
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Quote:
Originally Posted by Rick's Tropical Delight View Post
i don't think they should have told you about the ribs until AFTER the next two turn-ins. that just wasn't right
There's a point -- it's hard to focus on your next two turn-ins after a blow like that, but then again, I bet you were extra careful getting those brisket slices COMPLETELY separate! EVERY team gets caught sooner or later on something that makes you go

Here are my box thoughts:

Chicken -- The look too light, and the color is very uniform, rough them up a little with some near-scorch marks. The sizes are not uniform, and that's highlighted by their arrangement -- the front right thigh is very long, and the front left is very short!

Ribs -- The sauce is too heavy, at least from a glance at the photo.

Pork -- The pork looks sparse in the box, I'd like to see more in there.
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Unread 07-20-2008, 11:50 AM   #6
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I cant say that I care for the timing but I saw Cathy cry actual tears about this several hours after the fact. I mean actual tears, it hurt her guys.
That cut in the brisket makes me wonder a bit about marking. Looks like a Z to me! :)
Sorry about that mistake Bro. Nice to meet you.
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Unread 07-20-2008, 11:57 AM   #7
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Quote:
Originally Posted by Dale P View Post
I cant say that I care for the timing but I saw Cathy cry actual tears about this several hours after the fact. I mean actual tears, it hurt her guys.
That cut in the brisket makes me wonder a bit about marking. Looks like a Z to me! :)
Sorry about that mistake Bro. Nice to meet you.
I was gonna say the same thing about the brisket. I'd be careful with that.

I don't think the light chicken is a prob, but I do think they need more sauce.

Smooth out the sauce on the ribs some. I'm assuming from the pic that the top 2 ribs are the ones that were still connected. I place each rib in the box one at a time.

Add more pork to the box.
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Unread 07-20-2008, 12:04 PM   #8
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Quote:
Originally Posted by ZBQ View Post
Well guys, I learned a VERY COSTLY lesson this weekend.

Make ABSOLUTELY farking sure that your ribs/brisket slices are COMPLETELY seperated!!!

I had a rib that wasn't COMPETELY seperated and when the judge picked it up
another one came with it. The rep (Kathy Brasier (sp?) came and told me about it. She said that
when she (the judge)picked it up again off her plate that it came apart.
But, since it was already on her plate, one judge did not get a sample.

So, I got 1's across the board for appearance and all 1's from the judge who didn't get a sample!!

Talk about COSTLY!!! DAL ribs!!
I judged at a contest where one person had ribs that weren't cut completely and the last judge wouldn't have gotten a rib and the rep said that since it looked like there were 6 samples we weren't suppose to give it 1's for appearance. I'm not even sure if the person that didn't get a rib gave them a 1 for appearance.
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Unread 07-20-2008, 12:15 PM   #9
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Quote:
Originally Posted by ZBQ View Post
Nice seeing you again!

Yeah, hearing about the ribs kinda "took the wind out of my sails" for the pork and brisket.

I still have that farking "Red Red Wine" going through my head!!

Thanks FARKER!!

BBQ Betty guarding her "nest of eggs".
ya know... betty didn't do a dang thing all weekend!
no dish washin, no cutting, no box building, no nuthin!

i had setup, tear down and box running help, but i did all the rest

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Unread 07-20-2008, 12:18 PM   #10
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Quote:
Originally Posted by Rick's Tropical Delight View Post
ya know... betty didn't do a dang thing all weekend!
no dish washin, no cutting, no box building, no nuthin!
Rick,

Maybe you have not noticed. Betty is just a pretty face. She has no arms. When we have to high of expectations we are sure to be disappointed.
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Unread 07-20-2008, 01:02 PM   #11
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Quote:
Originally Posted by Dale P View Post
I cant say that I care for the timing but I saw Cathy cry actual tears about this several hours after the fact. I mean actual tears, it hurt her guys.
That cut in the brisket makes me wonder a bit about marking. Looks like a Z to me! :)
Sorry about that mistake Bro. Nice to meet you.
You know, I never even thought about that. You're right though.
I didn't even see that till you called my attention to it.
It came out of the cryovac like that.
There was a big knife cut running down the length of the meat side, about 8 or 9 inches.
It looked like it was only about 1/8 inch deep so I didn't pay it any attention.
I will DEFINATELY trim the flap of the cut if I ever see that again!!

You know, that would be a really slick way to personalize the meat for a catering gig!

I'm definately NOT bashing Cathy for telling us. Not at all.
It's just something that she had to do as a Rep. Part of the job.
I have no reason to question her, none at all.
I figure the timing part is just the way they have to do it.
They are probably instructed to IMMEDIATELY notify the team.
How it hit me and how I dealt with it has no reflection on Cathy, just me.

Honestly, I hope Cathy reads this so she doesn't think I have any hard feelings about it, because I don't.

Quote:
Originally Posted by Big Mike View Post
I was gonna say the same thing about the brisket. I'd be careful with that.

I don't think the light chicken is a prob, but I do think they need more sauce.

Smooth out the sauce on the ribs some. I'm assuming from the pic that the top 2 ribs are the ones that were still connected. I place each rib in the box one at a time.

Add more pork to the box.
I'm assuming those 2 ribs as well Mike. Not sure since I didn't see it.

Quote:
Originally Posted by DivaHerself View Post
There's a point -- it's hard to focus on your next two turn-ins after a blow like that, but then again, I bet you were extra careful getting those brisket slices COMPLETELY separate! EVERY team gets caught sooner or later on something that makes you go

Here are my box thoughts:

Chicken -- The look too light, and the color is very uniform, rough them up a little with some near-scorch marks. The sizes are not uniform, and that's highlighted by their arrangement -- the front right thigh is very long, and the front left is very short!

Ribs -- The sauce is too heavy, at least from a glance at the photo.

Pork -- The pork looks sparse in the box, I'd like to see more in there.
Being completely honest here......my mind was scrambled eggs after she told me about
the ribs and I had no idea what I was going to do for the pork box.......blank........that was what I came up with.
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[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT]
Great on chicken, burgers, brats, great on ribs too!
Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL]
[FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT]
[FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT]
[URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL]


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Last edited by ZBQ; 07-20-2008 at 03:58 PM..
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Unread 07-20-2008, 01:17 PM   #12
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Quote:
Originally Posted by Dale P View Post
I cant say that I care for the timing but I saw Cathy cry actual tears about this several hours after the fact. I mean actual tears, it hurt her guys.
That cut in the brisket makes me wonder a bit about marking. Looks like a Z to me! :)
Sorry about that mistake Bro. Nice to meet you.
i know that must have been tough to deliver the news. i wouldn't have wanted to know till after the turn-ins still.

that's one good thing about using ribs from different slabs, they are sure to be separated
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Unread 07-20-2008, 02:35 PM   #13
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I have seen the reps walking to or leaving a cook sight during turn ins and my heart always goes out to that competitor... Glad you got through it brother!!
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Unread 07-20-2008, 03:11 PM   #14
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Sorry it had to happen to you brother, but those hard lessons are the ones we never forget.
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Unread 07-20-2008, 06:28 PM   #15
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hey man sorry about the ribs but I agree to much sauce at least from pic ckn looked good but again a little light (grill marks ) we keep a weber kettle just for that , Bris was pretty also
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