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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 08-09-2008, 09:58 AM   #1
Sticks-n-chicks
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Default First Turn in box practice

Please take a look and let me know your thoughts.

http://www.sticksnchicksbbq.com/pictures.htm
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Last edited by Sticks-n-chicks; 07-14-2009 at 08:31 AM..
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Unread 08-09-2008, 10:22 AM   #2
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Default Ribs

Here are my ribs
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Unread 08-09-2008, 10:27 AM   #3
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here are th ribs
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Last edited by Sticks-n-chicks; 07-14-2009 at 08:31 AM..
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Unread 08-09-2008, 10:31 AM   #4
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Here are my comments:

1. Never present with the fat side on top. Personally, I trim the fat off before slicing.

2. If your brisket is going to be too wide for the box, trim it before you cook it.

3. Take all of your slices from the same section of brisket so the top edges look congruent.

4. Use a wet paper towel, a q-tip or tweezers to remove the bits of rub that fall on to the face of your slices.

5. Stay away from flat leaf parsley. It's too hard to make it look even and it doesn't really bring anything to the garnish party.


All that being said, can you send me a few slices because it looks tasty.
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Unread 08-09-2008, 11:08 AM   #5
Sticks-n-chicks
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Default Here is the chicken

it's even crisp
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Last edited by Sticks-n-chicks; 07-14-2009 at 08:31 AM..
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Unread 08-09-2008, 11:46 AM   #6
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Ribs: need more sauce. fill in the spots where there is no garnish.
Chicken: use more uniform pieces, and sauce more.
brisket: I agree with BigMista on the fat and clean-up. I personally leave a little fat, but it is on the bottom of the box. like your 2nd picture.
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Unread 08-09-2008, 02:29 PM   #7
PatioDaddio
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I agree completely with all of Big Mista's comments, and I would add one more. Presentation is all about attention to detail. It's the little nit-picky things that separate the 9's from the 6's and 7's.

Below is one of my practice brisket boxes as food for thought. The hole in the lower left was intended for burnt ends that weren't ready, so imagine some killer chunks there. :-) This box is far from perfect (for example, note the missing finishing sauce at the top edge of the third slice down), but hopefully it helps a little.

Here is are some videos of the Texas Rib Rangers prepping their boxes:

Brisket
Ribs
Pork

Keep practicing,
John

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Unread 08-09-2008, 02:59 PM   #8
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I know I'm a new guy here but I'm going to say this anyway at the risk of getting flamed. People get too definitive with comments. I was top ten KCBS in brisket last year and every presentation was fat side up usually with a little visible fat along the edge of the slice (it was never trimmed after it was cooked).
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Unread 08-09-2008, 03:56 PM   #9
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Those are completely legit comments. Of course, appearance is only a small part of the overall score, and there is no magic formula. Will the fat-side up/down argument ever end? Probably not.

John
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Unread 08-09-2008, 07:59 PM   #10
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For pure appearance, the brisket looks sloppy with rub on the face of the slices, and the chicken skin looks 'puckered' and dry... think about sauce on everything.
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Unread 08-09-2008, 08:38 PM   #11
Sticks-n-chicks
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Default Thank you.

Thank you for all of your comments, I will be trying again and again over the next few weeks. Keep em comming.
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Unread 08-09-2008, 09:18 PM   #12
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Ditto to BigMista's tips. I'm in awe of a man who can find a way to use the word "congruent" in a barbecue post! :D
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Unread 08-09-2008, 10:10 PM   #13
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you will not get flamed here if you just speak your mind and not be negative and keep it on topic

Quote:
Originally Posted by pipobbq View Post
I know I'm a new guy here but I'm going to say this anyway at the risk of getting flamed. People get too definitive with comments. I was top ten KCBS in brisket last year and every presentation was fat side up usually with a little visible fat along the edge of the slice (it was never trimmed after it was cooked).
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Unread 08-09-2008, 11:30 PM   #14
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Try and keep the ribs in a tighter row for presentation, almost looking like they are from the same rack if they aren't. I noticed that makes a difference with presentation.
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