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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 04-08-2010, 10:12 AM   #1
Derek
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Default Turn in box question?

Hi everyone.

A gentleman is going to allow me to smoke some chickens for the practice kc event in Eagle City and I was reading the thread about the turn in boxes.

And I've found out you want 6 peices in the box, that's fine. But why does everyone serve letus on the bottom of the box?


Also Were do I buy little to go containers to add bbq sauce? Just incase they want to dip the chicken into the sauce?
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Unread 04-08-2010, 10:16 AM   #2
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Lettuce or parsley is in the box to help the meat not slide around, and to also enhance the appearance of the meat. It looks better on a bed of fresh greens than a bed of white styrofoam.

Regarding sauce cups - if it is KCBS, you can't do that. If you are submitting sauced entries, the meat needs to have the sauce applied to it. You can't put anything but the meat and a few approved garnished in the box. No cups, foil, etc.
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Unread 04-08-2010, 10:30 AM   #3
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Thank you Brew B-q,

Yes it's a kc style practice event.

So basically Lettuce or parsley? Ok thanks and why 6 peices? Why not 8 or 4 or 2? Is it because 6 pieces fits in the box perfect?
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Unread 04-08-2010, 10:35 AM   #4
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6 minimum; 1 for every judge, can have more. Search for worst turn in boxes, you'll find many examples.

Do not crowd. No puddling of sauce/juice. The better looking greenery frames the
bbq by making a "putting green".

I suggest looking at the 2010 rules; found on right side (PDF) of this page:

http://www.kcbs.us/contact.php
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Unread 04-08-2010, 10:42 AM   #5
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Thanks Lake Dog. I've been looking at that thread all morning and I've learned a lot.
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Unread 04-08-2010, 10:51 AM   #6
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I agree - the parcely and lettuce really serve no purpose except keeping the meat in place and looking good for the judges.

6 pices is really all I can fit. I do bone in thighs, now some people do the bone out (what i like ot call nuggets) and their presentations show 9 in a box.
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Unread 04-08-2010, 11:30 AM   #7
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Thanks for the help padbills. I'll stick with 6 and lettus.
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Unread 04-08-2010, 11:55 AM   #8
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i actually make a "putting green" out of the darker big-leaf lettuce (not iceberg, but
cant remember its name), slice it very very thin, then place along the bottom. You
can have too much greenery and have it cover your Q or take away from the
presentation. Think: color & backdrop, ala. frame. Not a greenery "glove".
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Unread 04-08-2010, 12:03 PM   #9
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Quote:
Originally Posted by Lake Dogs View Post
i actually make a "putting green" out of the darker big-leaf lettuce (not iceberg, but
cant remember its name), slice it very very thin, then place along the bottom. You
can have too much greenery and have it cover your Q or take away from the
presentation. Think: color & backdrop, ala. frame. Not a greenery "glove".
Is it romaine? it slices beautifully and makes a very pretty dark to light green spectrum.
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Unread 04-08-2010, 12:06 PM   #10
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whoops....
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Unread 04-08-2010, 12:08 PM   #11
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Quote:
Originally Posted by deguerre View Post
Is it romaine? it slices beautifully and makes a very pretty dark to light green spectrum.
Thanks Geurry, I was thinking the same thing.

Quote:
Originally Posted by ZILLA View Post
whoops....
Do I want to turn in 3 pieces of dark and 3 white?
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Unread 04-08-2010, 12:11 PM   #12
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Quote:
Originally Posted by deguerre View Post
Is it romaine? it slices beautifully and makes a very pretty dark to light green spectrum.
that's it. the darker the better. yes, i did just give away my secret. to
me, in bbq, there are no secrets, not really... anyway, its much faster
than trying to snip all those little parsley pieces and get them flat. we've
never had less than an 8 on appearance, so this seems to work for us.
this is really a kcbs thing. most (not certain about ALL) of the other bbq
sanctioning bodies do not allow anything other than meat in the box [well,
one allows foil].

Derek, turn in what you'd like, just make certain its a minimum of 6 identifiable
pieces. I suggest keeping them all the same. We dont want a judge to feel
"slighted" if he/she wanted white meat but they were all taken. If you can
make nice moist white meat, go with it. However, most will turn in thighs
because they stay moist longer...
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
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 04-08-2010, 12:40 PM   #13
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Quote:
Originally Posted by Lake Dogs View Post
that's it. the darker the better. yes, i did just give away my secret. to
me, in bbq, there are no secrets, not really... anyway, its much faster
than trying to snip all those little parsley pieces and get them flat. we've
never had less than an 8 on appearance, so this seems to work for us.
this is really a kcbs thing. most (not certain about ALL) of the other bbq
sanctioning bodies do not allow anything other than meat in the box [well,
one allows foil].

Derek, turn in what you'd like, just make certain its a minimum of 6 identifiable
pieces. I suggest keeping them all the same. We dont want a judge to feel
"slighted" if he/she wanted white meat but they were all taken. If you can
make nice moist white meat, go with it. However, most will turn in thighs
because they stay moist longer..
.
I hear you I watch Chopped & Top chef, The judges go prime evil on your bum when you don't give them the same pieces.


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Unread 04-08-2010, 08:45 PM   #14
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READ THIS

MEMORIZE IT! :)
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Unread 04-09-2010, 08:23 AM   #15
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Quote:
Originally Posted by Derek View Post
Thanks Geurry, I was thinking the same thing.

Do I want to turn in 3 pieces of dark and 3 white?
Quote:
Originally Posted by Lake Dogs View Post
Derek, turn in what you'd like, just make certain its a minimum of 6 identifiable pieces. I suggest keeping them all the same. We dont want a judge to feel "slighted" if he/she wanted white meat but they were all taken. If you can make nice moist white meat, go with it. However, most will turn in thighs because they stay moist longer...
I agree with Lake Dog. You don't want to piss them off before they even take a taste.

Quote:
Originally Posted by BBQchef33 View Post
READ THIS

MEMORIZE IT! :)
Then print it out and take it with you.

These are also very helpful...

Your First Cookoff

Contest Rep Advisories, Revised 2010
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