עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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
Unread 03-01-2009, 04:57 PM   #1
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Downloads: 0
Uploads: 0
Default 1st Comp Trial Run

Wanted to test our timeline on our comp meats as I have never done it before and our first comp is in May.

I know they are not in boxes
The angle of the photo doent show the 4 Ribs below the others, A total of 8.

If these were in a Turn in box garnished in Putting green fashion, How would the meat do.

Next time well do the boxes.

Thanks for your comments,

Dan







Pork


Chicken


Ribs


Brisket


Remember, Its the 1st try so BE NICE

Thanks Dan
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine

Last edited by WineMaster; 03-01-2009 at 07:17 PM..
WineMaster is offline   Reply With Quote


Unread 03-01-2009, 05:05 PM   #2
Smokin' Gnome BBQ
is One Chatty Farker
 
Smokin' Gnome BBQ's Avatar
 
Join Date: 05-31-07
Location: Shippensburg PA
Downloads: 0
Uploads: 0
Default

pork looks kinda dry, did you sauce?
chicken , nice
ribs, nice
brisket , the front piece looks kinda dry and a little off with the "fat" gap in the middle..

remember I am new to the comp world as well, just mho...

Sal
__________________
A shout out to some awesome sponsors. The BBQ Guru,Dixie Meat Rub, The Ingredient store (FAB), Shippensburg Beverage Center and D & T Electric. Thank You.
Smokin' Gnome BBQ is offline   Reply With Quote


Unread 03-01-2009, 05:27 PM   #3
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

Pork looks dry to me also. Probably want bigger chunks and get this puppies shining.

Chicken looks pretty good

Ribs look really nice

Brisket - trim the bottom and get rid of the fat. Also are you cutting on a BIAS? The edge looks real long. Also try and get those slices shining.

Good run.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 03-01-2009, 05:37 PM   #4
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Downloads: 0
Uploads: 0
Default

Better pic of the pork

Pieces are pretty big.
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is offline   Reply With Quote


Unread 03-01-2009, 05:50 PM   #5
The Virginian
On the road to being a farker
 
Join Date: 11-27-07
Location: Arlington, VA
Downloads: 0
Uploads: 0
Default Great first crack.

For the Pork, think more abondanza! Gotta have more meat for the box.
The chicken and ribs look outstanding.
Brisket would be more pleasing to the eye if the slices were roughly the same size instead of going from larger to smaller. That is partly a function of the piece of meat you are working with, but only partly, plus you can choose briskets that will allow for a more evenly sized set of slices.

Brett
The Virginian is offline   Reply With Quote


Unread 03-01-2009, 08:00 PM   #6
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

Hard to tell the pork size from the pic, with that said and the close up, even out the sauce for presentation purposes. IMO you should have no globs, evenly around almost looking like it is part of the meat. I know easier said then done. Nice job
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 03-01-2009, 08:07 PM   #7
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Downloads: 0
Uploads: 0
Default

Thank you very much OC. Ive never competed and am scared as hell but the timeing went great and any advice good or bad is extremely valuable with my level of experience.

Thanks again
Dan
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is offline   Reply With Quote


Unread 03-02-2009, 12:10 AM   #8
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 13
Uploads: 4
Default

The pork, go for the pink meat. I would leave out the white stuff unless its outstanding or your slicing. Remember, you dont have to turn in a huge pile of meat. Take the best of the best of 2 butts and lay it out nicely. the saucing should be glistening and put on evenly with no clumps or brush strokes.

chicken, hard to tell form the picture. Looks pretty good. Smooth out the skin with a gloved hand moistened in melted butter. Give a nice shine. Kinda like polishing a snowball. Make sure pieces are uniform and trimmed well. Clean and even cuts.

ribs look good.

Brisket. Looks a bit dry. If you turn in the whole slice(flat and point), cover the bottom of the front slice with the garnish so its not as obvious. The 2 section slice tastes great when they get a piece of the point, but u can loose on apperance. I do it by just setting the front piece inot the greens. And try to make cleaner cuts.

and brush them babies with the aujus to get a shine on them.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 03-02-2009, 10:17 AM   #9
Bentley
Babbling Farker
 
Bentley's Avatar
 
Join Date: 03-14-07
Location: Culpeper, Virginia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by The Virginian View Post
For the Pork, think more abondanza! Gotta have more meat for the box.

Viginian, not trying to pick on you, just want to use this as an example.

CBJ's are taught to judge the meat, not the amount of meat in the box...That is what they need to do.

I as a CBJ, need things like this pointed out to me to make me remember that instruction!
__________________
Certified Master Judge #5382


What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."
Bentley is offline   Reply With Quote


Unread 03-02-2009, 02:13 PM   #10
musicmanryann
is One Chatty Farker

 
musicmanryann's Avatar
 
Join Date: 06-11-08
Location: Ames, Iowa
Downloads: 0
Uploads: 0
Default

I don't know if you did that cook this weekend or not, but my team also did a practice run this weekend in Rosemount MN, and had fun freezin' our butts off!

If you are referring to your first comp in May being the Minnesota in May, we will be attending that one as well. Based on your name I presume you are into wine. Perhaps we can both bring a bottle of wine from our cellars and do a mini-tasting Friday evening, as I am a wino as well!
__________________
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
FEC100
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
Jambo -- The Orange Monster
www.bigtzbbq.com
Join our facebook group
musicmanryann is offline   Reply With Quote


Unread 03-02-2009, 02:35 PM   #11
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

Looks much better than my first turn in boxes, work on the pork and brisket the chicken and ribs look good. On the brisket did you separate the flat and point? Looks like a fat layer going through the middle of the front piece.
__________________
FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote


Unread 03-02-2009, 02:45 PM   #12
BBQ_Mayor
is One Chatty Farker
 
BBQ_Mayor's Avatar
 
Join Date: 05-14-07
Location: Cambridge,Ia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by musicmanryann View Post
If you are referring to your first comp in May being the Minnesota in May, we will be attending that one as well. Based on your name I presume you are into wine. Perhaps we can both bring a bottle of wine from our cellars and do a mini-tasting Friday evening, as I am a wino as well!
I will also be in attendance at this one. And I to consider myself a wine connoisseur. I'll bring a bottle too.
__________________
Ray
Smokehouse 72 Competition Cooking team
Visit our Facebook page - Smokehouse72
WSM
Whole Hog Smoker
CBJ #4643
BBQ_Mayor is offline   Reply With Quote


Unread 03-02-2009, 02:59 PM   #13
musicmanryann
is One Chatty Farker

 
musicmanryann's Avatar
 
Join Date: 06-11-08
Location: Ames, Iowa
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbq_mayor View Post
i will also be in attendance at this one. And i to consider myself a wine connoisseur. I'll bring a bottle too.
Excellent!!! :-p
__________________
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
FEC100
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
Jambo -- The Orange Monster
www.bigtzbbq.com
Join our facebook group
musicmanryann is offline   Reply With Quote


Unread 03-02-2009, 03:00 PM   #14
Smokin' Joe
is one Smokin' Farker
 
Smokin' Joe's Avatar
 
Join Date: 02-03-08
Location: IOWA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BBQ_Mayor View Post
I will also be in attendance at this one. And I to consider myself a wine connoisseur. I'll bring a bottle too.
I'll be there as well. I don't like wine, however, my Ma and Pa have a winery...I'll bring a bottlr of their finest for the cause
__________________
TippyCanoe BBQ Crew
www.tippycanoebbq.com



Memphis Pro
Backwoods Fatboy
Backwoods Party
Smokin' Joe is offline   Reply With Quote


Unread 03-02-2009, 03:09 PM   #15
musicmanryann
is One Chatty Farker

 
musicmanryann's Avatar
 
Join Date: 06-11-08
Location: Ames, Iowa
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smokin' Joe View Post
I'll be there as well. I don't like wine, however, my Ma and Pa have a winery...I'll bring a bottlr of their finest for the cause
Is their winery in Iowa? Which one?
__________________
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
FEC100
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
Jambo -- The Orange Monster
www.bigtzbbq.com
Join our facebook group
musicmanryann is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Thanksgiving trial run rw02kr43 Q-talk 5 11-22-2010 02:12 PM
New grill trial run Jack2u2 Q-talk 5 05-18-2009 07:35 AM
Trial run in my UDS... keale Q-talk 7 05-17-2007 05:35 PM
Trial Run nmayeux Q-talk 6 04-07-2005 10:16 PM
WSM TRial Run willkat98 Q-talk 2 10-12-2003 09:23 AM

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

Loading



All times are GMT -5. The time now is 09:06 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.