oink
The BBQ BRETHREN FORUMS.


Our Homepage 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
Old 09-10-2010, 11:58 AM   #1
SS454
Is lookin for wood to cook with.
 
Join Date: 08-31-09
Location: Lindsborg, Ks
Default Rate my practice boxes, please.

Hi all! We have been competing in about 1 KCBS competition a year for the last 4 years and next year we plan to enter quite a few more so we have been doing some practice cooks and boxes.

Anyways, in the past we were pretty relaxed with box presentation, using green leaf lettuce as a base and setting the meat in there how we thought looked good. This year at the When Pigs Fly contest in McPherson, KS my wife put together our boxes using the putting green method and it turned out quite nice and our meats scored considerably
better.

These are the pork, brisket, and rib boxes we did last weekend. I over cooked the brisket so the slices we put in the box were selected by if they would stay together. The color, shine, and burnt ends look good. The ribs weren't much better as I got in a hurry and wrapped and cranked the heat to finish them because we had to be somewhere. The first rib picture is how we boxed them for the last contest. We got 1's for appearance because 2 ribs were attached by a small piece of bark and there weren't enough for all the judges. They do need alot more glaze, I only sauced in the foil for the last hour.

I thought the pork box came out well!!

Please feel free to let me know what you all think and be honest. We want to improve!

IMG_0681.jpg

IMG_0684.jpg

IMG_0688.jpg

IMG_0692.jpg

IMG_0689.jpg
__________________
Bruer Q Competition BBQ - Green Mountain Big Pig, Purple YS640 Comp Cart, Tucker Cooker
SS454 is offline   Reply With Quote


Old 09-10-2010, 12:13 PM   #2
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

One guys opinion:

I really like the pulled pork box best. The pork looks moist (just enough sheen) and
seems presented well. To me, it's very appetizing. 8 or 9 (because we dont take
greenery into account, do we!!!?!!)

Next best to me is brisket. I like the mild sheen (looks moist, but not artifically so),
love the nice smoke ring. Love the display of the burnt ends. It's appetizing, but:
on the right side it's been cooked (smoke ring, rub, etc), and on the left it's been
pulled apart. More appetizing would be either sliced both sides (crisper line) or both
sides cooked. Also, the pieces aren't sequential (or dont appear so), and have
different tops. Not bad, but not great. 7 or 8.

The ribs: To me, honestly, they're not appetizing and inviting, not in either
configuration. I like the over/under generally of the 2nd box, but that one bone
stands out very peculiar. The color and lack of sheen seems to imply DRY. They
might taste great and be as tender as anyone's ever seen, but to me the color
just isn't inviting and appetizing. 6.

The greenery, not judged, looks pretty good. The meat sits up nicely and there's not
so much green that it's overlapping the meat. Nice color contrast and frame.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Thanks from:--->
Old 09-10-2010, 01:54 PM   #3
SS454
Is lookin for wood to cook with.
 
Join Date: 08-31-09
Location: Lindsborg, Ks
Default

Thanks alot! I cooked by myself (noone else wanted to stay up and help since it was just practice...) and put the ribs on later than planned. I pulled them at usual turn-in time and sliced a rack, but they were chewy and needed at least another hour of cooking so I threw them back on at 300 but got busy and forgot to get them out in time and they got way over cooked. I didn't even bother to glaze them. Not my best showing ever. I still boxed them to make sure we were comfortable with getting 8 ribs in the box after our last mistake at a comp with the 2 ribs not completely seperated.

The brisket was smaller than the one I cooked at the last comp and I trimmed more than I have in the past before the cook to make sure it fit the box. I cooked the same amount of time as last time and it wouldn't slice without falling apart on the thin side of the flat.

The Pork was a repeat of the last comp which we tried a new recipe. It turned out perfect except slightly over cooked and the MM would not slice so I just did pulled and chunks. Wasn't sure if it needed more sauce, but the meat tasted so good I hated to sauce too much.

Keep the comments coming!
__________________
Bruer Q Competition BBQ - Green Mountain Big Pig, Purple YS640 Comp Cart, Tucker Cooker
SS454 is offline   Reply With Quote


Old 09-10-2010, 02:09 PM   #4
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

That is a very nice pork box. Put together very well. 9 for me.

The burnt ends look great but the brisket looks raggedy and takes away from the overall appearance of the box. If the ends are falling apart, slice them off on both sides and at least be uniform. 7 at best.

In your first rib box, add 2 more ribs to fill that box up. And get some sheen on those bones. I would reverse the setup of the 2nd box and put the ones in front on top of the ones in back. Same comment about the sheen. 7.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Thanks from:--->
Old 09-10-2010, 02:37 PM   #5
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

Mista is also correct, regarding the bottom rib box, flip the rows of which is on top.
That rogue bone wont be nearly so rogue. The row nearest the opening should be
the one on top.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Old 09-10-2010, 07:10 PM   #6
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Pork - 8 to 9

Brisket - 7

Ribs - 6

However, it looks like you are on the right track. It's hard to make great turn in boxes and I'm no expert at it, for sure. There are so many variables that you have to balance. The best way to improve them is to do what you are doing: practice making them. It's like riding a bike. Someone can tell you how to do it but you won't learn how until you get on it and start riding.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 09-10-2010, 08:10 PM   #7
Contracted Cookers
is one Smokin' Farker
 
Contracted Cookers's Avatar
 
Join Date: 12-11-07
Location: Jefferson City, MO
Default

nice job. liked the pork 8. brisket 7 more unifomed slices and ends. fill the box while keeping a good margin of green. ribs 6 looked average.another point for more sheen. and another for better knive work. one was a triangle. and face the bones towards the lid.
Contracted Cookers is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Rate these Boxes (Old School) barbefunkoramaque Q-talk 53 01-07-2013 01:09 PM
Another Entry: Rate Our Boxes gcbbqboy Competition BBQ 16 06-18-2011 08:07 AM
First try at practice boxes Cigarbque Competition BBQ 6 05-29-2009 05:31 PM
Please rate these turn in boxes Jeremiah Competition BBQ 36 10-26-2007 03:00 PM
Rate my final practice cook.-Please! bbqneo Competition BBQ 34 05-14-2007 10:58 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 07:46 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.