Royal Turn in Boxes - Page 4

Sledneck · 10-10-2008, 09:56 AM

Quote:

Originally Posted by Muzzlebrake

I have forwarded my report up the chain......... all requests have to go through higher headquarters

Great now we are NEVER going to see them. You should know better than that!

Sledneck · 10-10-2008, 09:56 AM

Quote:

Originally Posted by BobBrisket

What do you all use for a glaze, generally?
Those boxes are works of art.

Honey

BobBrisket · 10-10-2008, 10:07 AM

Hmmm, honey it is.

One more question, do you guys find that glazed or unglazed seem to score higher as a whole category? In other words, might a judge score unglazed higher since the honey isn't at the party and they can better gauge the taste of the meat, smoke and rub without having to get passed the flavor of the glaze? I'm assuming glaze is also there for points in appearance too? Interesting.

Thanks

Plowboy · 10-10-2008, 10:34 AM

Quote:

Originally Posted by The Pickled Pig

Beautiful. The MM looks huge and delicous. But what did the judges see Todd?

The word on the bottle says it all AWESOME.

The judges got a nice, plump money muscle.

Neal · 10-10-2008, 11:01 AM

Quote:

Originally Posted by BobBrisket

Hmmm, honey it is.

One more question, do you guys find that glazed or unglazed seem to score higher as a whole category? In other words, might a judge score unglazed higher since the honey isn't at the party and they can better gauge the taste of the meat, smoke and rub without having to get passed the flavor of the glaze? I'm assuming glaze is also there for points in appearance too? Interesting.

Thanks

We have never used straight honey for a glaze. Not sure how that would turn out.

However we do use honey as an ingredient (among other things) to add to the sauce used to make a glaze. A glaze should add color and taste to the final product. We have always scored better when glazing ribs, for example.

So to answer you question - in my opinion, no a judge would not score higher for an entry sans glaze, as it is there to improve the final product in both taste and appearence.

Sledneck · 10-10-2008, 11:10 AM

Quote:

Originally Posted by Neal

We have never used straight honey for a glaze. Not sure how that would turn out.

However we do use honey as an ingredient (among other things) to add to the sauce used to make a glaze. A glaze should add color and taste to the final product. We have always scored better when glazing ribs, for example.

So to answer you question - in my opinion, no a judge would not score higher for an entry sans glaze, as it is there to improve the final product in both taste and appearence.

Sory that is what i meant i just did not expand on it. I did not mean straight up honey

BobBrisket · 10-10-2008, 11:15 AM

Thanks. Great info, tips, and insight. I'll be trying some thighs or something with a glaze like that soon.

Cabntmkr1 · 10-10-2008, 11:25 AM

What a great set of photos to compare and drool all over.

Thanks to all for sharing.

KC_Bobby · 10-10-2008, 12:09 PM

Quote:

Originally Posted by Plowboy

The word on the bottle says it all AWESOME.

I noticed that. Is that what you were telling me to spritz my pork with in Blue Springs?

BTW Paul, Todd let me peak inside his box that day - of course, I had to show him mine.

Jorge · 10-10-2008, 12:18 PM

Quote:

Originally Posted by KC_Bobby

I noticed that. Is that what you were telling me to spritz my pork with in Blue Springs?

BTW Paul, Todd let me peak inside his box that day - of course, I had to show him mine.

I think that's all WE need to know about you two playing doctor

Sledneck · 10-10-2008, 12:34 PM

Quote:

Originally Posted by Plowboy

The word on the bottle says it all AWESOME.

Never heard of that, what is it?

Sledneck · 10-10-2008, 12:36 PM

Quote:

Originally Posted by BBQchef33

heres a few of ours.. others are still in the camera. Not sure of the specific appearance scores, but none got trashed.

invitational chicken

That is some damn fine 13th place chicken there. Brings a tear to my eye

rweller · 10-10-2008, 12:46 PM

Quote:

Originally Posted by ique

We took 5th overall in the sides... here are the taters:

Chris, my table judged those taters. I was table captain and got to have two of them. They were outstanding. Do you mind teeling how you did those or is it a secret? You can PM if you want, would really like to know.

I also got to meet you Saturday. I have the BW competitor I was going to lend your team.

Thanks
Ralph

Plowboy · 10-10-2008, 12:54 PM

Quote:

Originally Posted by Sledneck

Never heard of that, what is it?

Cleaner

It is actually Simple Green in an Awesome bottle.

ique · 10-10-2008, 01:03 PM

Hey Ralph... don't know the exact recipe but its, shredded peeled russets, stuffed with velvetta and blue cheese. Dusted in rice flour and then deep fried at 325* until golden brown and sprinkled with sea salt.

Quote:

Originally Posted by rweller

Chris, my table judged those taters. I was table captain and got to have two of them. They were outstanding. Do you mind teeling how you did those or is it a secret? You can PM if you want, would really like to know.

I also got to meet you Saturday. I have the BW competitor I was going to lend your team.

Thanks
Ralph

10-10-2008, 10:07 AM	#48
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Hmmm, honey it is. One more question, do you guys find that glazed or unglazed seem to score higher as a whole category? In other words, might a judge score unglazed higher since the honey isn't at the party and they can better gauge the taste of the meat, smoke and rub without having to get passed the flavor of the glaze? I'm assuming glaze is also there for points in appearance too? Interesting. Thanks __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

10-10-2008, 11:15 AM	#52
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Thanks. Great info, tips, and insight. I'll be trying some thighs or something with a glaze like that soon. __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

10-10-2008, 11:25 AM	#53
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks. Downloads: 0 Uploads: 0	What a great set of photos to compare and drool all over. Thanks to all for sharing. __________________ New Braunfels Black Diamond Backwoods Patio Smoker ET-73 Maverick Wireless Thermometer ServSafe Certified Déjà Moo - The feeling you've heard that bull before.

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