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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 10-11-2009, 10:51 PM   #1
indianagriller
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Exclamation Box scores and opinions-HELP

Here are my boxes from the New Albany backyard competition, any help, comments, criticism let me hear it.

Chicken


Scores 878,888,767,857,978,777

Ribs


Scores 667,987,875,866,855,665

Pork


Scores 777,978,877,786,888,866

Brisket


Scores 866,976,977,965,954,767

I will post later the progression we have made as a team this season (since August). Any info will help for next year
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Unread 10-11-2009, 11:06 PM   #2
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My first question is why are you showing us pics from 2006?
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Unread 10-11-2009, 11:10 PM   #3
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Because my camera is smarter than i am...
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Unread 10-11-2009, 11:11 PM   #4
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I am pretty sure that your chicken box would be DQ'd for sculpting and your pork box may also.

Quote:
9) Meat shall not be sculptured, branded or presented in a
way to make it identifiable. Rosettes of meat slices are not
allowed. Violations of this rule will be scored a one (1) on
all criteria by all six judges.
In the judging class that i took they used a pork box that had 9 piles of pork made with an ice cream scoop and told us that it was illegal. Maybe a rep or smeone with more judging eperience can comment on this.

Going beyond that, here are some comments...

Chicken - the shape and size look pretty uniform. the piece in the middle may be fater than the others. The skin/sauce is blotchy. that may be the photos or maybe they were that way. Try to get the color uniform if possible. Also, there looks to be some yellowing parsley in there. Try to use all the same color if possible. Also, it looks like some pieces of parsley are higher than the meat. let the meat show more and the garnish as a background.

Ribs - the edges look nice and clean. I'm not a fan of having the cut edges showing, but if you are going to do it clean of the sauce smudges (right side piece). Color and glaze look nice.

Pork - I think you should have more bark showing. If you are going to use scoops (and they aren't a DQ) have some bark on each pile. otherwise it looks OK.

Brisket - I like this box. The slices could have been a little shorter. they seem to be crowding the box a little. also, clean off the front slice. Otherwise the slices are uniform and stacked neatly and the burnt ends look good.

Are the pics really from 2006 or is the camera date off?
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Unread 10-11-2009, 11:21 PM   #5
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I looked through a book at the end of the cooks meeting that had pictures of turn in boxes from past competitions and both the chicken and pork boxes were in there. I was told that they were allowed and were not DQ'd. This was my 2nd competition and the first one that was scored KCBS style. Thanks for the input... even if these are bed they are better than my first boxes.
These were my first boxes from August (Madison, In)



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Unread 10-12-2009, 09:07 AM   #6
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Those chicken legs look juicy! I'm hungry.
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Unread 10-12-2009, 10:03 AM   #7
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Quote:
Originally Posted by Ron_L View Post
I am pretty sure that your chicken box would be DQ'd for sculpting and your pork box may also.
I'm curious why you feel the chicken box would be a DQ for sculpting?
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Unread 10-12-2009, 10:16 AM   #8
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Quote:
Originally Posted by The Giggler View Post
I'm curious why you feel the chicken box would be a DQ for sculpting?
Because it is arranged in a "star"-ish pattern. I'd probably not DQ it, but speak to the team that it may cause reps to exercise judgments that may put their entry at risk.

But for the record, I'm not a contest rep, so maybe they've been instructed with examples how how to deal with a presentation like that.

EDIT: The chicken legs is the best box on here.
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Unread 10-12-2009, 12:18 PM   #9
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Here is the reply i received in an email from a KCBS Rep.


BOTH are perfectly legal. But, be careful with the pork entry. While it is legal in all aspects, notice that you have an awful lot of surface area that can dry out and/or cool down quickly. If you put one huge pile, the judges will did down in and get the warmer, more moist samples. Not trying to sway you in any way because if you got good scores in Appearance, Taste, and Tenderness then, by all means, keep it up.
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