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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 11-22-2009, 08:10 AM   #1
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Default Feedback turn-in boxes

Just looking for some feedback on what I could do better next time on presentation. We only did 2 KCBS contests this year and may do more next year.

Thanks in advance.
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File Type: jpg Brisket PC.jpg (54.5 KB, 184 views)
File Type: jpg Pork PC.jpg (65.2 KB, 185 views)
File Type: jpg Ribs PC.jpg (60.8 KB, 187 views)
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Unread 11-22-2009, 09:56 AM   #2
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Those boxes look pretty fierce to me! Especially the ribs. And here it comes. Ready? I'D HIT THAT!!!
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Unread 11-22-2009, 09:58 AM   #3
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Overall the boxes look good. May want to consider either less sauce or thining it out a bit on the pork and ribs.
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Unread 11-22-2009, 10:48 AM   #4
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Quote:
Originally Posted by Dan - 3eyzbbq View Post
Overall the boxes look good. May want to consider either less sauce or thining it out a bit on the pork and ribs.


I agree. The sauce looks a little thick.
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Unread 11-22-2009, 11:32 AM   #5
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With the red tint in the pictures it is a little hard to tell
(Did you take these in church by the stained glass windows?)
But I do like the set ups you used
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Unread 11-22-2009, 11:45 AM   #6
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I noticed one thing, the parsley isn't even all the way around the outside of the meat on all three boxes On the brisket there's no parsley at all next to the meat in a couple of spots. I still wish my ribs looked like those with or without the parsley. As for the sauce, thick or thin, more even would probably be better there too. But remember I've never even been to a comp so my opinion...
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Unread 11-22-2009, 12:13 PM   #7
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Quote:
Originally Posted by ThomEmery View Post
With the red tint in the pictures it is a little hard to tell
(Did you take these in church by the stained glass windows?)
But I do like the set ups you used
Thats what it looks like...I didn't notice until you pointed out (LOL). We had a red tarp on one side of our canopy.

Thanks for the feedback all!
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Unread 11-22-2009, 12:36 PM   #8
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for what its worth, I think its important to have the ribs be sequential in order from the same rack it at all possible. It helps minimize the cut lines and any diference in look and shape will be a smother tranition. This scored 99998 in appearence for us.
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Unread 11-22-2009, 05:49 PM   #9
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Quote:
Originally Posted by DMDon View Post
for what its worth, I think its important to have the ribs be sequential in order from the same rack it at all possible. It helps minimize the cut lines and any diference in look and shape will be a smother tranition. This scored 99998 in appearence for us.
How did you luck out and get such a great rack - where every bone was turn-in quality?? Nice
(I suppose if someone asked me the same question I would reply, "That ain't LUCK!")
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Unread 11-22-2009, 06:16 PM   #10
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tighten up the ribs and you can hide that. also the pork looks awesome, if the sauce was a little thinner you have a perfect looking box. brisket looks good.
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Unread 11-22-2009, 07:27 PM   #11
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
tighten up the ribs and you can hide that. also the pork looks awesome, if the sauce was a little thinner you have a perfect looking box. brisket looks good.
Thanks OC. Your feedback is greatly appreciated.
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