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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 03-23-2009, 08:56 PM   #1
watg?
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Default The turn-in window

In a KCBS contest, you have a 10 minute window to turn in your entry. In the past, I am just happy to get the box to the judges table within the allotted time period. The question is am I missing something here? Is there any advantage to getting the submission in early, late, in the middle, IF you have an option? Does it matter at all? Has anyone ever tracked their turn in time and its relationship to their results? Which section of the window do you think gives you the best advantage or the most disadvantage? Judges, what do you think?
Am I nuts, and or am I over-thinking this issue???(again)
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Unread 03-23-2009, 08:59 PM   #2
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I have heard towards the end so hopefully your food will be warmer
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Unread 03-23-2009, 09:02 PM   #3
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Quote:
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I have heard towards the end so hopefully your food will be warmer
I agree that it is important to provide the warmest food possible to the judges.
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Unread 03-23-2009, 09:05 PM   #4
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I competed in my first event recently and while it was IBCA and not KCBS, I did look around and notice that all the top teams, hit the turn in just prior to closing.

Being the new guy, I did not ask why, I just observed and my guess would be temp and to prevent drying out.

Makes sense and I'll not be the first one to turn in at the next event.
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Unread 03-23-2009, 09:12 PM   #5
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In every event I have judged, the only meat that is even patially warm is the chicken. If you have ever judged, you will understand why. First, your boxes are delivered and sorted and then taken to the table for viewing. Next, the box is opened and all the judges get a chance to take a good look to judge on appearance. Stuff is already getting cold. Then each judge takes a piece and puts on their judging mat. They repeat this process six times before they take the first bit. Anything sitting on that judging mat for that long, except for a thigh, is cold. I think the winning teams know their entries will be tasted virtually cold and select a flavor profile accordingly.
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Unread 03-23-2009, 09:13 PM   #6
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Hitting the end of the window doesn't ensure that your entry will get to the table in any more a timely fashion than an early one. It all depends on the check-in staff, box runners and table captains.
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Unread 03-23-2009, 09:32 PM   #7
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If your a good cook then you have nothing to worry about. Take that 10 minute window and figure it into your cooking schedule!
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Unread 03-23-2009, 09:55 PM   #8
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Quote:
Originally Posted by Finney View Post
Hitting the end of the window doesn't ensure that your entry will get to the table in any more a timely fashion than an early one. It all depends on the check-in staff, box runners and table captains.
There you have it!
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Unread 03-23-2009, 10:07 PM   #9
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when judging, I've noticed that they get the entries to tables as quickly as they can, so the ones that come in first are generally to tables in a decent time, though I don't think I want to be the absolute first entry there.
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Unread 03-23-2009, 10:25 PM   #10
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I like to hit the early side of the window. Why? because that means I had time to get the box to look the way I wanted it without rushing.

I've only judged a handful of times, but I can't think of a time I ever noticed the temp of a turn in.
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Unread 03-23-2009, 11:41 PM   #11
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Quote:
Originally Posted by KC_Bobby View Post
I like to hit the early side of the window. Why? because that means I had time to get the box to look the way I wanted it without rushing.

I've only judged a handful of times, but I can't think of a time I ever noticed the temp of a turn in.
If you hit the early part of the window for chicken in a KCBS contest you've added 10 minutes to the time you have for ribs etc., in comparison to getting them in at the end of the window.
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Unread 03-24-2009, 12:25 AM   #12
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Jorge brings up another good reason I like being on the early side. Oh, it could also be the 40 seconds late on brisket too.
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Unread 03-24-2009, 05:35 AM   #13
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I like to hit the windows early for the "extra" time like Jorge mentioned. Then I know I have it if I need it. Plus if things are going as planned I may actually have a couple min to sit back and relax between boxes.

For me it's more important who is turning boxes in at the same time. I know judges aren't supposed to compare but I would feel better not being the 3rd sample at a table behind Tuffy and Johnny Trigg.

Tom
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Unread 03-24-2009, 06:34 AM   #14
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Quote:
Originally Posted by VA BBQ PIRATES View Post
I like to hit the windows early for the "extra" time like Jorge mentioned. Then I know I have it if I need it. Plus if things are going as planned I may actually have a couple min to sit back and relax between boxes.

For me it's more important who is turning boxes in at the same time. I know judges aren't supposed to compare but I would feel better not being the 3rd sample at a table behind Tuffy and Johnny Trigg.

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I have a better sense of accomplishment and satisfaction if I think my stuff went up against some of those people.
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Unread 03-24-2009, 06:49 AM   #15
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If I can, I like to turn in early as possiable. Mainly cause when I'm one of the first boxes my box won't sit on the plate very long before it goes back to the judges.
I've dropped a box off once towards the end of turn in. I had a 2 minute walk back to my site, still with a view of the turn in table, and my box was still there.
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