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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 07-20-2010, 06:35 PM   #1
BBQchef33
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Default Box scores... Fire away.

Just curious on the general populations scores on these boxes.. Fire away.









The Brisket got brushed and slices evened out after the picture was taken.. we just spooned aujus on top and it was puddling.. that was all evened out.

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Unread 07-20-2010, 06:43 PM   #2
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I really like the pork and ribs box. The chicken made me dizzy with the placement and I don't care for there color either.

Is that a half slice in the front of the brisket box or is that just the pic? Box looks a little sloppy for placement but once i get past that it looks nice and moist.
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Unread 07-20-2010, 06:47 PM   #3
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I think the chicken and rib boxes look great. Not a fan of the pork box, to much in there for me although the pork looks great! Brisket is spread out to much in my opinion and the front piece is a little odd on the lower half. The meat itself looks mighty tasty!!
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Unread 07-20-2010, 06:50 PM   #4
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It's hard to see some details in the pics, but, based on them -

Chicken - 8 - The color reminds me of kidney beans.

Ribs - At least an 8 - Seeing them in person, I may give them a 9. The color is good, the cuts are nice and straight and I want to eat one.

Pork - 8 - It's hard to tell in the pic if what I'm seeing is dry meat with sauce on it in the lower right corner or just the pic.

Brisket - 8 - It looks really good but I see what looks in the pics like track marks.

It all looks good in the pics but I'm sure it all looks better than the pics show.
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Unread 07-20-2010, 06:55 PM   #5
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like I said, we evened out the brisket box. The slices were lined up, brushed evenly. The slices had both flat and point on them. Thats what u see on the face of the first slice. What looks like track marks was also puddling of aujus before we brushed them out.
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Unread 07-20-2010, 06:55 PM   #6
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Every time we have tried diagonal presentation, we have received resoundingly poor scores. Your area's mileage may vary.
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Unread 07-20-2010, 06:58 PM   #7
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your putting greens need alot of work
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Unread 07-20-2010, 07:00 PM   #8
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Quote:
Originally Posted by DivaHerself View Post
Every time we have tried diagonal presentation, we have received resoundingly poor scores. Your area's mileage may vary.
ink blot test.

In the chicken, do u see 3 rows of 3

or 1-2-3-2-1
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Unread 07-20-2010, 07:01 PM   #9
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Quote:
Originally Posted by Sledneck View Post
your putting greens need alot of work

not if u completely cover them.
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Unread 07-20-2010, 07:04 PM   #10
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Quote:
Originally Posted by BBQchef33 View Post
like I said, we evened out the brisket box. The slices were lined up, brushed evenly. The slices had both flat and point on them. Thats what u see on the face of the first slice. What looks like track marks was also puddling of aujus before we brushed them out.
Ah, got it. Just going by the meat, it looks good. I don't get too hung up on how the meat is arranged. A beautiful arrangement means nothing if the meat looks dry, gray, or over sauced. That doesn't mean that I don't pay attention to it, I just don't score down because of the way the meat is arranged i.e., diagonally, circle, layered, etc. What matters to me is the meat.
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Last edited by Boshizzle; 07-20-2010 at 08:09 PM..
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Unread 07-20-2010, 07:07 PM   #11
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8 or 9 for sure on ribs and pork. Brisket probably a 7 as having both in our area isn't popular. Chicken probably an 8. Would like to see a little more uniform.
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Unread 07-20-2010, 07:09 PM   #12
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You know I'm not a KCBS cook but I think that six pieces of your chicken in the same arrangement would look great centered in the box. I also think it's too dark.

The ribs look great.

The Pork Butt looks very appetizing but would look better with only six slices. I also think that cutting perhaps the bottom quarter or third off of each slice would let them sit lower in the tray and might look better in a cascade. If you then arranged the cascaded pieces in an arch peaking in the upper left corner there would be more room for medallions and pulled in the lower right corner.

Brisket, I'd suggest heating and straining the au jus to remove the small chunky's in there and then brushing it on for a more natural appearance. It drives me nuts when I get those on my slices. Those bite size chunks in the corners look a bit large to me.
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Unread 07-20-2010, 07:18 PM   #13
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I asked my wife (she is also a CBJ) to score your boxes. She gave you 8 all around but gave your chicken a 7. She said the color was too dark. She said she might give your pork a 9. She also mentioned that she didn't like the garnish.
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Unread 07-20-2010, 07:22 PM   #14
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Quote:
Originally Posted by BBQchef33 View Post
ink blot test.

In the chicken, do u see 3 rows of 3

or 1-2-3-2-1
I didn't even see the 3 rows of 3 until you pointed it out. :)
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Unread 07-20-2010, 07:54 PM   #15
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I didn't look at any of the replies so I would be influenced. Remember, it's easy to be more critical with pictures since I can stare at them for a while.

Chicken - in the picture, 8. The chicken looks too dark. In person it could have been a 9

Ribs - 8 or 9. Going by the picture I had time to notice that the parsley is somewhat sloppy. I know I'm scoring the meat, but the parsley detracted from the appearance of the whole entry. In person probably a 9.

Pork - 7 or 8. The box looks somewhat sloppy and the big slices in the middle pull my eye away from the chunks and smaller (money muscle?) slices.

Brisket - 7 or 8. I know you said that it was cleaned up after the picture, but I gotta score what's in front of me . I don't think I've seen brisket turned in with both flat and point in the same slice like that. Is that typical on the east coast? Also, are those grill marks on the right side of the front two slices? Also, I think the chunks are too big.

OK... Now I'm going to read the thread.
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