The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 09-01-2008, 04:51 PM   #1
Sticks-n-chicks
Full Fledged Farker
 
Join Date: 07-09-08
Location: Shawnee, KS
Default Practice

Here are some practice boxes, I know the brisket only has 5 slices, my nieghbor (who completes) was nice enough to act as a judge and the brisket went to his house before I got a picture. let me know your thoughts.
http://picasaweb.google.com/willcleaverjr/Practice83108
__________________
Co-Founder and Executive Director of Operation BBQ Relief - [URL="http://www.operationbbqrelief.org"]http://www.operationbbqrelief.org[/URL]
Partner in CompBBQ - A Competition Management System [URL="http://www.CompBBQ.com"]http://www.CompBBQ.com[/URL]
Sticks-n-Chicks BBQ Team

Warm Smoke, Blue Skies...Best of days | Yoder 640 | FEC-100 | ABS Qube | 3 UDC's | WSM | KCBS CBJ
Sticks-n-chicks is offline   Reply With Quote


Old 09-01-2008, 06:47 PM   #2
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

Ribs- look like they could be better centered.. Too much green on the left.

Brisket - Too much empty greens in one corner. Also, lay the slices evenly. The second slice is barely visible.

Pork - Not sure what's on the bottom left.. Looks like melted cheese and sauce like a chicken parmigiana.. I also see spots of green and some oddball piece of white meat laying in the front. The slices look good but need to be better positioned.

Chicken - Meat looks great. Try to lay a more even bed of greens around the side of the box
__________________
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Old 09-01-2008, 06:49 PM   #3
The Pickled Pig
is One Chatty Farker
 
The Pickled Pig's Avatar
 
Join Date: 06-21-07
Location: Overland Park, KS
Default

Ribs - I'm not a big fan of displaying the ribs on their sides like that. Consider keeping them upright.

Brisket - It appears as though the meat hit the top of the box. Trim the flat prior to cooking so you can lay brisket out horizontally with the slices fanned enough to see the smoke ring.

Pork - The pork looks messy and I'd guess the top of the clamshell is going to hit your slices. If you use slices that big, lay them out flat (like brisket). Try and keep your pulled pieces similar in size.

Chicken - I like your chicken...it looks real good. Nice color. Trim your thighs a little more so the pieces are uniform and the skin wraps all the way around the thigh.
__________________
Paul Ostrom
The Pickled Pig

Twitter - @ThePickledPig

CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,
The Pickled Pig is offline   Reply With Quote


Old 09-02-2008, 02:02 PM   #4
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Default

I agree with the above. The only thing I would do is increase the quantity of each meat to 8 servings (7 minimum) in case something happens and two stick together.
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Old 09-02-2008, 02:43 PM   #5
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Default

I maybe wrong but it looks like there is only five pieces of brisket?
Jacked UP BBQ is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Practice Run this weekend...SE Wisconsin Anyone want to play practice judge? DavidLSI Q-talk 22 05-17-2011 04:24 PM
Practice, practice, practice... Jeff Selle Q-talk 16 03-22-2010 12:59 AM
practice-practice-pratice HUCKS Competition BBQ 27 02-27-2010 10:33 AM
Getting a little practice Alan in Ga Q-talk 1 01-13-2010 07:06 AM
A Little Practice Greendriver Q-talk 8 04-28-2008 06:16 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:14 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts