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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 09-15-2009, 07:36 PM   #1
Weiss Mountain Smoke
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Default Judge our boxes - our first Pro comp!

Here are pics of our chickin, pork, and brisket turn-in boxes at pickin in the panhandle in Hedgesville, WV last weekend...our first pro comp. I guess we got carried away preparing our rib box b/c we forgot to take a picture What do you all think? Appreciate any feedback/criticism. Really lookin forward to the next comp!

Thanks...
Attached Images
File Type: jpg Pickin_Chicken.jpg (84.9 KB, 349 views)
File Type: jpg Pickin_Pork.jpg (70.6 KB, 349 views)
File Type: jpg Pickin_Brisket.jpg (75.7 KB, 348 views)
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Unread 09-15-2009, 07:42 PM   #2
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Parsley is great. Turn the chicken front to back in stead of side to side and make it a little more uniform in size. The pork looks good but needs color (bark)! Add some burnt ends and some bark to the brisket and you're there!

I'd give a 7-8 for each.
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Unread 09-16-2009, 06:06 AM   #3
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Agree with butts, the parsley is perfect, not too much (as can be seen in many, looks
like they're trying to hide something), and not too little; nice frame.

Chicken as uniform size as possible helps. Using this same chicken, all front to
back would've helped a little, but honestly this looks pretty darned good to me.

Really nice arrangement of the pork, however I've said to others "it looks dead".
What I mean by that is exactly what butts said, it needs color (aka. bark) and
I'd like to see a little more smoke ring.

The brisket, nice lookin' smoke ring, excellent presentation/arrangement. I dont think
it HAS to have burnt ends, but certainly that would help. In this case, with 7 nice
sized pieces, you'd have to cram burnt ends in there and probably would've taken
away from presentation. I know this is easier said that done, but if you can work on
getting the knife marks to disappear, that would help. Different knife helps. I'm
currently using a bread slicer that's as sharp as a razor. We'll use that and we also
have a new granton slicer that we're going to try shortly.

Otherwise, honestly, these looked really nice. Thanks for the pics.
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Unread 09-16-2009, 06:17 AM   #4
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For the first comp, they are outstanding. What team name were you?
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Unread 09-16-2009, 06:19 AM   #5
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wow - wish my first comp boxes looked like that
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Unread 09-16-2009, 07:09 AM   #6
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awesome job for a first comp!! Ours didn't even look close to that!!
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Unread 09-16-2009, 07:14 AM   #7
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If it didnt come through in my earlier post (which was being critical), I too wish my
first turn-ins looked this wonderful. Really, GREAT JOB.
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Unread 09-16-2009, 09:24 AM   #8
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All great critques here but remember these are competitors looking to make your box perfect. I'm sure we all would be happy to have you build a box for us. Great putting green.
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Unread 09-16-2009, 12:54 PM   #9
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Wow, very nice for first time turn ins.
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Unread 09-16-2009, 12:57 PM   #10
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Your chicken box if you'd decided to not use garnish:


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Unread 09-16-2009, 01:16 PM   #11
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I would suspect that he would not lay them in there the same way without garnish. You can make an all meat box look very nice.....you just have to plan on doing it that way.
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Unread 09-16-2009, 02:01 PM   #12
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Exactly. Garnish hides sins... That, and sans color contrast, different things are
then highlighted. Might be good, might be bad. My only point, really, is that no
matter how much we think that a garnish doesn't have any effect on the scoring,
there is no way for it not to have an effect, even if it's ever-so-slight. Therefore,
something else is taken into account, and whatever it is/was, it wasn't BBQ.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 09-16-2009, 03:15 PM   #13
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Beautiful putting greens. May be your first comp, but it sure wasn't your first attempt at making boxes

The pork is so light it looks more like loin than butt. I've never seen a slice of any of the butts I cooked look that white.
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Unread 09-16-2009, 03:24 PM   #14
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Based sole on the photos three 7's. Maybe in person a higher score, but the color of the meats looked "washed out".

The parsley also scared me that it might be contaminated.
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Unread 09-16-2009, 03:24 PM   #15
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7 - 5 - 7
chicken looks good, very nice color
pork looks pale, need a lot more color
brisket looks good a little over cooked if you ask me from looks, needs some shine.

I
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