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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, 07:44 PM   #1
SirPorkaLot
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Default Score my box

Could use a little feedback on my boxes








(boy do I need to work on this KCBS presentation thing - especially brisket)
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Unread 05-09-2010, 08:10 PM   #2
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1st impression...it all looks dry.
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Unread 05-09-2010, 08:19 PM   #3
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as a judge and cook none of those boxes make me hungry for sure!! Ribs look dry, brisket looks dry, burnt ends look burnt and the slices are raggedy. Chicken doesn't look 'done', skin soft and chewy, pcs are different sies

how did it all taste??
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Unread 05-09-2010, 08:21 PM   #4
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Will try and give you harsh, honest & brutal feedback and no scores since they were not asked for.

The chicken is not appetizing, looks under cooked and the skin looks like it would taste bad. Higher heat at the end of the cook to render off the fat in the skin, appears there is still a great deal in it.

Ribs simply look way over cooked almost to the point of being burnt.

Brisket does look dry and overcooked.
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Unread 05-09-2010, 08:34 PM   #5
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I'd give you 4s or 5s across the board. Those are some rough boxes but you have to start somewhere!

Chicken looks underdone and a bit like you fumbled them with your tongs pulling at the skins. remember to try and handle the chicken from the side or underside to keep from marring the top. Brush some sauce on them or something to get the color consistent. Trim them down a bit as well.

Ribs look charred and like you cut them with a sharpened spoon. Practicing cutting ribs after cooking. Consider an electric knife. Again, some sauce will go a long way to not making meat look dry as a bone.

You're brisket looks just like our first box! Burnt, dry, brown splotches on the meat, unevenly cut...hideous in short! Take heart, we took 3rd out of 50 last time...you can do it! If you aren't going to sauce it, spray it with some juice and a touch of oil after. Really pick where you want your turn in to come from and then first trim that area up and then cut the slices from it. Electric knife can help. If the burnt ends look...burnt, then don't turn them in, just put the best you have in the box. Our burnt ends got destroyed last time out, and again, we did pretty well, but knew to leave them OUT of the box.
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Unread 05-09-2010, 08:56 PM   #6
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Thanks all.

Appearance is what got me.

Chicken did go to high heat at end, but i was rushed. - I knew i bombed the chicken, even though it was done - I agree it did not look it, after seeing the pics

Ribs tasted great, had good tenderness, and believe it or not I did use an electric knife, and not my sharpened spoon (Ribs were 14th overall btw, the appearance scores were what kept me out of the running)

Brisket was best I ever made, was tender, but not fall apart tender, but I butchered it when i sliced it, and it does look dry (didn't taste all that dry though)
and burnt ends are not supposed to be burnt? who knew

Oh well - more practice it is then
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Unread 05-09-2010, 08:58 PM   #7
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One more thing - i know it's hard to see under the meat, but what about the garnish?
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Unread 05-09-2010, 09:13 PM   #8
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You got some good advice.I would have scored 5's & 6's on appearence.Pretty much what the others said.It looked dry.CBJ #55047
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Unread 05-09-2010, 09:37 PM   #9
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From the pics, it looks like one rib is bone side up. When judging I judge I would wonder if that was a mistake, or if you are trying to hide something. If it isn't bone side up...well, it sure looks like it. Maybe use a different piece that is more like the others.
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Unread 05-09-2010, 09:57 PM   #10
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I was told 6's are good bottom line scores, no need to insult. They won't win with that low of a score any way.
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Unread 05-09-2010, 10:16 PM   #11
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Your garnish is ok. I would put more parsley in to make it "tighter". You don't want to have any sticking up/out. Watch the color of the parsley. Make sure any discolored parsley is under the meat and won't be seen if you have to use it.
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Unread 05-09-2010, 10:33 PM   #12
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I would have done 5's or 6's across the board because in the judging class I recently took it was suggested that a 6 is practically an elimination score, while anything below that is DEFINITELY an elimination score. So to get a 5 or lower, it should warrant filling out a comment card. I might fill out a comment card on those, or just give you a 6. I don't think they warrant lower than a 5.
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Unread 05-10-2010, 08:37 AM   #13
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Quote:
Originally Posted by bigabyte View Post
I would have done 5's or 6's across the board because in the judging class I recently took it was suggested that a 6 is practically an elimination score, while anything below that is DEFINITELY an elimination score. So to get a 5 or lower, it should warrant filling out a comment card. I might fill out a comment card on those, or just give you a 6. I don't think they warrant lower than a 5.
Bigabyte, I'm glad they're talking about 6's and below being elimination
scores. It has to do with numerical variance. Yes, a 6 kills, but slowly,
5's or below is QUICK/INSTANT death.

Sir, probably 6's from me.
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Unread 05-10-2010, 09:58 AM   #14
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Where is your pulled pork?
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Unread 05-10-2010, 12:20 PM   #15
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We were told that 6 was AVERAGE and that was stressed at the judging class I just took. We were presented with boxes that looked worse than those you present and many people scored 5 and lower. The instructor took feedback from people that scored 4 or lower. He also said if you score 4 or lower you should fill out a comment card. I don't want to hijack this thread with other comments about the class I took, so that being said I would say your stuff looks average to below average(brisket).
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