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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 05-04-2009, 08:21 AM   #1
is one Smokin' Farker

Join Date: 09-09-08
Location: Red Lion, PA
Default Let's Play "Rate-A-Box" One more time!

This is the last chance for practice boxes before we jump in at Green lane in two weeks. Since I was flying solo, I didn't do chicken.
I see some obvious flaws but would still appreciate some scores.
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File Type: jpg Brisket5-2-09.jpg (50.6 KB, 145 views)
File Type: jpg Pork5-2-09.jpg (50.7 KB, 145 views)
File Type: jpg Ribs5-2-09.jpg (66.7 KB, 145 views)
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Old 05-04-2009, 08:25 AM   #2
Diva Q
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Old 05-04-2009, 09:46 AM   #3
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Join Date: 09-25-05
Location: PDX

6 -Looks like just too much meat in the box. Loose the green or a couple slices.
5 - I get the idea of the presentation but it looks like it was just tossed in.
8 - Solid box. Maybe a bit over sauced. Note the smudge on the top of the box, I wouldn't take a point off for that but it does suggest that there is extra sauce on the robs.
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Old 05-04-2009, 12:24 PM   #4
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Join Date: 03-02-07
Location: Pine Bluff, Arkansas

Your boxes are all above average. The 5 one poster gave you is inexplicable and will have you scratching your head.
Now-- pay more attention to your placement . You flipped your brisket slices and the front or presention slice is flawed. Remove all of the connective tissue/ fat on your pork. "white is ugky". Arrange your ribs so they are slightly seperated and show the smoke ring on the cut surface.
Finish sooner so everything is done at least 30 minutes before the first turnin. You can then be relaxed in your assembly.
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