The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 04-28-2010, 07:58 AM   #1
SteerCrazy
Full Fledged Farker
 
SteerCrazy's Avatar
 
Join Date: 02-12-07
Location: Kansas City
Downloads: 0
Uploads: 0
Default Turn In Box - Please Critique

We entered the VFW Overland Park contest over the past weekend and let's just say don't leave toothpicks in your chicken because the judges frown upon that We don't usually have to toothpick our chicken but we made some changes that required it and all I kept thinking was don't leave any toothpicks in, well we did and our chicken was DQ'd.
This was our 3rd contest ever. We didn't get any calls like our first 2 contests but we made some changes and now know the error of my decisions.

This was our first attempt at slicing the money muscle for our pork entry.
Sorry for the angle of photo but any criticism or suggestions would be appreciated. First photo is pre-sauce, Second photo is with sauce


Uploaded with ImageShack.us


Uploaded with ImageShack.us
Scores were 996 887 788 767 898 788

I feel that brisket is my strongest category and I've stepped up my brisket a notch. This brisket I felt was good enough without sauce so I didn't sauce it. BIG mistake. At least one judge appreciated it, I guess. I spooned over the marinade from the foil before I sent it off. The brisket was very tender and very juicy, it was probably the best I've done. I did sauce the burnt ends though.


Uploaded with ImageShack.us
Scores were 889 867 878 878 978 999

Again, any advice, comments, criticism would be appreciated. Thank You
__________________
Weber Performer
Weber Smoky Mountain
Spicewine Large Single Axle Trailer
Traeger Junior with upgraded Ortech Digital Therm
#2 La Caja China

Last edited by SteerCrazy; 04-28-2010 at 11:14 AM..
SteerCrazy is offline   Reply With Quote


Unread 04-28-2010, 09:38 AM   #2
topchefvt52
Knows what a fatty is.
 
Join Date: 01-17-10
Location: Woodstock, VT
Downloads: 0
Uploads: 0
Default

OK...you asked for it :)

Pork itself looks alright though the lighting is a bit dark. The parsley looks a bit "scattered" Both pork boxes have sauce smudges on them.

The brisket box appears a bit overcrowded. Nice scores from the judges, though.
__________________
Regards, TC
topchefvt52 is offline   Reply With Quote


Unread 04-28-2010, 09:49 AM   #3
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

More pork.
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Unread 04-28-2010, 12:07 PM   #4
Capn Kev
is one Smokin' Farker

 
Capn Kev's Avatar
 
Join Date: 12-08-09
Location: Littleton, CO
Downloads: 0
Uploads: 0
Default

Pork pics:
1) Parsley beds are a bit rough. I like mine more like "putting greens".
2) Need more pork in the boxes.


Brisket:
1) Slices should be trimmed to fit box. Box looks slightly crowded.
2) Meat looks a little dry (maybe just the picture)...try spritzing just before turn-in with au jus.
__________________
Kevin
Swinestone Cowboys BBQ Team
FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829
Capn Kev is offline   Reply With Quote


Unread 04-28-2010, 12:14 PM   #5
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Pork box needs more pork as well as some pork meat that is not just showing bark

Love the brisket box
Sledneck is offline   Reply With Quote


Unread 04-28-2010, 12:22 PM   #6
SteerCrazy
Full Fledged Farker
 
SteerCrazy's Avatar
 
Join Date: 02-12-07
Location: Kansas City
Downloads: 0
Uploads: 0
Default

Thanks for the comments so far. I agree on the parsley. In the past 2 comps we 'lifted' the parsley by having some sliced lettuce underneath and having the parsley more compacted. I think we'll go back to that.

I agree more pork in the box, does the money muscle look ok or should I fan it to show the meat?

Brisket was spooned with my marinade from the foil before I sent it off to the judges. I guess we'll continue to sauce and I think trimming the brisket more to fit in the box, I was happy with presentation scores though, seems as though taste was the only factor.
__________________
Weber Performer
Weber Smoky Mountain
Spicewine Large Single Axle Trailer
Traeger Junior with upgraded Ortech Digital Therm
#2 La Caja China
SteerCrazy is offline   Reply With Quote


Unread 04-28-2010, 01:16 PM   #7
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

The pork needs more sauce. Unless garnish is perfect, do not put it in the box. Def need more pork also with some meat showing, that looks like a pile of bark and no meat.

Brisket box looks good, think the burnt ends are a little big and not enough cooked edge around them. Pick and choose where you take them from better to get the outside at least around half of them.

Like you said you need to sauce. SAUCE IS BOSS IN KCBS!
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 04-28-2010, 02:33 PM   #8
SteerCrazy
Full Fledged Farker
 
SteerCrazy's Avatar
 
Join Date: 02-12-07
Location: Kansas City
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Jacked UP BBQ View Post
The pork needs more sauce. Unless garnish is perfect, do not put it in the box. Def need more pork also with some meat showing, that looks like a pile of bark and no meat.

Brisket box looks good, think the burnt ends are a little big and not enough cooked edge around them. Pick and choose where you take them from better to get the outside at least around half of them.

Like you said you need to sauce. SAUCE IS BOSS IN KCBS!
Thank you very much. The 1st pork photo is without sauce and the 2nd photo is after I sauced it and turned it in. Wasn't sure about the money muscle, that's how I've seen most submitted, didn't know if fanning out the m.m. to show the meat would make a difference.

Again, thank you everyone for the information
__________________
Weber Performer
Weber Smoky Mountain
Spicewine Large Single Axle Trailer
Traeger Junior with upgraded Ortech Digital Therm
#2 La Caja China
SteerCrazy is offline   Reply With Quote


Unread 04-28-2010, 08:04 PM   #9
Willie's BBQ
Banned
 
Willie's BBQ's Avatar
 
Join Date: 03-16-10
Location: tampa,fl
Downloads: 0
Uploads: 0
Default

thought about putting some pulled pork in with the chunks?????
Willie's BBQ is offline   Reply With Quote


Unread 04-28-2010, 09:25 PM   #10
BRBBQ
is Blowin Smoke!
 
BRBBQ's Avatar
 
Join Date: 06-05-08
Location: Council Bluffs, Iowa
Downloads: 0
Uploads: 0
Default

I agree more pork, brisket I like scores showed on appearance.
BRBBQ is offline   Reply With Quote


Unread 04-29-2010, 02:14 PM   #11
SteerCrazy
Full Fledged Farker
 
SteerCrazy's Avatar
 
Join Date: 02-12-07
Location: Kansas City
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Willie's BBQ View Post
thought about putting some pulled pork in with the chunks?????
For some reason pulled never really appealed to me and I don't think it does in the Midwest (i could be wrong). Adding more chunks would be the idea and showing more of the meat rather than the bark.
__________________
Weber Performer
Weber Smoky Mountain
Spicewine Large Single Axle Trailer
Traeger Junior with upgraded Ortech Digital Therm
#2 La Caja China
SteerCrazy is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pork box critique please ... SmokinGuitarPlayer Competition BBQ 40 06-06-2011 01:40 PM
Please critique Turn-in boxes dgassaway Competition BBQ 15 08-05-2010 07:33 AM
Please critique Brisket turn in box. Diva Q Competition BBQ 96 03-11-2009 08:03 PM
Pork box - judge and critique please Jacked UP BBQ Competition BBQ 49 12-27-2008 07:09 PM
Judge and Critique this box Jacked UP BBQ Competition BBQ 87 11-04-2008 11:04 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:21 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts