1st Comp Trial Run

WineMaster · 03-01-2009, 04:57 PM

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

Smokin' Gnome BBQ · 03-01-2009, 05:05 PM

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

Jacked UP BBQ · 03-01-2009, 05:27 PM

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.

WineMaster · 03-01-2009, 05:37 PM

Better pic of the pork

Pieces are pretty big.

The Virginian · 03-01-2009, 05:50 PM

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

Jacked UP BBQ · 03-01-2009, 08:00 PM

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

WineMaster · 03-01-2009, 08:07 PM

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

BBQchef33 · 03-02-2009, 12:10 AM

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.

Bentley · 03-02-2009, 10:17 AM

Quote:

Originally Posted by The Virginian

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!

musicmanryann · 03-02-2009, 02:13 PM

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!

HBMTN · 03-02-2009, 02:35 PM

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.

BBQ_Mayor · 03-02-2009, 02:45 PM

Quote:

Originally Posted by musicmanryann

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.

musicmanryann · 03-02-2009, 02:59 PM

Quote:

Originally Posted by bbq_mayor

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

Smokin' Joe · 03-02-2009, 03:00 PM

Quote:

Originally Posted by BBQ_Mayor

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

musicmanryann · 03-02-2009, 03:09 PM

Quote:

Originally Posted by Smokin' Joe

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?

03-01-2009, 04:57 PM	#1
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	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 ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty) Last edited by WineMaster; 03-01-2009 at 07:17 PM..

03-01-2009, 05:05 PM	#2
Smokin' Gnome BBQ is One Chatty Farker Join Date: 05-31-07 Location: Shippensburg PA Downloads: 0 Uploads: 0	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 __________________ I need a 2009 kcbs member pin, help a brother out!

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	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

03-01-2009, 05:37 PM	#4
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Better pic of the pork Pieces are pretty big. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

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	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

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	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

03-01-2009, 08:07 PM	#7
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	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 ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

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

03-02-2009, 02:13 PM	#10
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa Downloads: 0 Uploads: 0	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

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

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