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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 05-09-2010, 12:42 PM   #16
Sticks-n-chicks
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We tried something different with all the parsley rather than a flat bed, sauce was more even than the picture suggests.

Appearance - 7, 7, 9, 9, 8, 8

Now what is chicken supposed to taste like.....not what we cooked 666767 and tenderness 665876

Worst box score we have ever had.... 45th out of 46....
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Unread 05-09-2010, 01:51 PM   #17
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Quote:
Originally Posted by KC_Bobby View Post
The parsley between the pieces is a bit distracting. I try to look at chicken, but those pieces of parsley keep grabbing my eye.
I agree, it almost looks as if you are growing chicken in a field. I would prefer to see the chicken sitting on top of the parsley to make the chicken the focal point of the presentation. As it sits, I would give it a strong 7, but it could be an 8 or 9 with a more even sauce covering and sitting on top of the parsley.
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Unread 05-09-2010, 03:28 PM   #18
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I agree with them - 7 - 8 for the reasons - however... I would be more likely to eat yours while I look at the winning one. This is why I hate appearance scores.

Of course - here's my idea on what a chicken turn in should look like so take that in mind. Of course these are in a perfect world. Areas where we don't judge green stuff because it has nothing to do with good BBQ.

Attachment 40634

Attachment 40635

These are not mine - they are brethren shots though.
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Last edited by barbefunkoramaque; 04-03-2011 at 02:31 PM..
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Unread 05-09-2010, 03:49 PM   #19
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Quote:
Originally Posted by barbefunkoramaque View Post
I agree with them - 7 - 8 for the reasons - however... I would be more likely to eat yours while I look at the winning one. This is why I hate appearance scores.

Of course - here's my idea on what a chicken turn in should look like so take that in mind. Of course these are in a perfect world. Areas where we don't judge green stuff because it has nothing to do with good BBQ.

Attachment 40634

Attachment 40635

These are not mine - they are brethren shots though.
time to go south to Texas!
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Unread 05-10-2010, 03:51 PM   #20
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Most likely an 8.
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Unread 05-10-2010, 04:42 PM   #21
Rookie'48
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Ah --- the ol' fool 'em with pigeon thighs trick (Get Smart mod)! I have to agree, a 7 or 8 from me. Too heavy on the sauce, uneven color - but then again, that's just me. John, how long did it take you to trim those down that far? ;>)
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Unread 05-10-2010, 10:53 PM   #22
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Quote:
Originally Posted by Rookie'48 View Post
Ah --- the ol' fool 'em with pigeon thighs trick (Get Smart mod)! I have to agree, a 7 or 8 from me. Too heavy on the sauce, uneven color - but then again, that's just me. John, how long did it take you to trim those down that far? ;>)
Dave: Matt trimmed them and I think he said and hour to do 18 thighs. He is very good a trimming thighs
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