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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 09-05-2010, 08:04 PM   #1
Porky Joes
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This is my first attempt at the box. I do not have the ribs in it yet but please give me some feedback. Thanks
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Unread 09-05-2010, 08:26 PM   #2
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IMHO, it looks rough. Empty on the lower left, uneven along the edges and generally too loose. Nice healthy parsley and a good dark green color though. Add some more parsley and be careful that everthing is tight and neat especially around the edges. Make everything look like that upper left corner.
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Unread 09-05-2010, 08:49 PM   #3
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Just think of the nickname for a parsley box - the "putting green".

To get that even look, try cutting down the stems to make them fit. I can't tell what's going on under there, but the box leaves the impression that you tried to work around stems of different lengths to fit it in.
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Unread 09-05-2010, 09:03 PM   #4
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Here is my 1st box ever. Notice the stems? It sucks.



This is my second box ever. No stems and, overall, an improvement over the 1st box. However, it's not "tight." Stems, while not sticking up, are too long.


I'll be doing four boxes tommorrow that I hope to improve over these two.

The advice from the brethren above is good. Thanks, brethren.
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Unread 09-05-2010, 09:34 PM   #5
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Itrimmed the pieces where the branches began so there were a little bit of stems in there. Im practicing before my first competition in two weeks so this feedback is great.

Thanks to everyone who has posted and hopefully will post.
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Unread 09-05-2010, 11:18 PM   #6
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It's only a picture....but, check out the top left corner. That, to me, looks like the best part of the box. Try to duplicate that throughout the entire box.

Also, you want enough greens in the box to make the meat "float". If the meat is sinking in to the greens, there isnt enough greenery in the box IMHO.

Some cooks overlook the appearance score. When you see 1st place separated from 2nd place (in a category) by 2/1000ths of a point, it will make you rethink how important appearance really is.

Keep practicing, looks like a great start.
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Unread 09-05-2010, 11:24 PM   #7
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Oh yeah, post a picture of your box with meat in it for us to critique.
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Unread 09-05-2010, 11:28 PM   #8
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On the other hand, most judges aren't looking for if you have stems showing or not - it's the overall effect of 'WOW! I want to eat that!' THAT is what you are shooting for. Most judges don't have enough time to get out their measuring tapes and straight edges to see if you trimmed your greenery to within a few hundreths of an inch - just make sure the meat looks delicious.
Think shiny . . . and think abundance.
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Unread 09-05-2010, 11:32 PM   #9
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Quote:
Originally Posted by Boshizzle View Post
I'd have to DQ this one . . . and hope that I am sitting at the end of the table of six judges that gets the four samples. :-)
But - Wow! That meat looks delicious!
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Unread 09-06-2010, 12:25 AM   #10
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Thanks, bro! There are 8 ribs in the box.
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Unread 09-06-2010, 05:40 AM   #11
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Quote:
Originally Posted by QansasjayhawQ View Post
I'd have to DQ this one . . . and hope that I am sitting at the end of the table of six judges that gets the four samples. :-)
But - Wow! That meat looks delicious!
No DQ during appearance for less than 6 pieces. Only when passed and only by the Rep.

And there are 8 pieces.
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Unread 09-06-2010, 12:14 PM   #12
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Here is my finished box it was after midnight but I got it done. I am still learning to use the smoker grill. It is not floating style but again this is my first attempt. I have four pieces in there but in the competition I am entering there will be three judges.

I appreciate any feedback.
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Unread 09-06-2010, 12:28 PM   #13
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My .02 - I wouldn't seperate the ribs, and I'd at least put in 5 or 6. Looks better to fill up the box a bit. Leaves less parsley to be seen as well. Cook 2-3 racks of ribs, slice them all and then pick the ribs for the box.
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Unread 09-06-2010, 01:56 PM   #14
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Do many people use lettuce in the box as well? Where is a good part to cut the parsley since stems aren't recommended.
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Unread 09-06-2010, 04:13 PM   #15
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Quote:
Originally Posted by Porky Joes View Post
Do many people use lettuce in the box as well? Where is a good part to cut the parsley since stems aren't recommended.
I've seen many people use the cheaper lettuce as the foundation and then build the putting green on top of that.
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