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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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Old 10-29-2010, 01:05 PM   #1
Prairie Smoke
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Default Serious Eats - judging at the Jack

I've never posted boxes for feedback before, but may as well do it now... My rib box from the 2010 Jack.


Now... the article. A Judge's experience at the World Championships. Interesting viewpoints...
http://www.seriouseats.com/2010/10/the-jack-daniels-world-champtionship-invitational-barbecue-2010-lynchburg-tennessee.html

Ribs look familiar?
(They do look better from the Jack media camera, they were a bit washed out from my flash I guess...)

Seriously though... I am open to any feedback you have. My first impression is that the parsley is a bit uneven and distracting around the edges... And that right rib - was pushed in closer to the rest right after the photo was taken.
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Old 10-29-2010, 01:11 PM   #2
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Hey Rob,

I assume your 7th rib is under these...right? Sorry...bad angle. I see the rest of them now, I should have looked at the photo in the article first.

I want to know where these restaurants are that serve better than comp que.
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Old 10-29-2010, 01:14 PM   #3
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I count 10 ribs!
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Old 10-29-2010, 01:33 PM   #4
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Those look pretty great to me. Shiny, but no so that they look fake; just appetizing.
The color screams "eat me". I can almost smell them from here! Yeah, the greens
need a little work, but frankly they aren't supposed to be taking that in to account. But, if they do, then you can't go back and say "hey, they took off a point because
my greens were.....".
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Old 10-29-2010, 02:26 PM   #5
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The judge who wrote this was either at a bad table or has no clue. Saying the brisket and pork don't compare or restaurants throughout the Carolina's and Texas.
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Old 10-29-2010, 04:24 PM   #6
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The color on the ribs is awesome. Nice job! If these were in a KCBS event I'd give them 9 on appearance if what I am seeing that looks like shiner in the photo isn't really a shiner.

Yes, the greens need some work, but the meat looks really good.
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Old 10-29-2010, 04:33 PM   #7
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That judge must have gotten bad tables or he is stupid....Funny thing is there are not any average cooks at the Jack so he must have lost his mind.
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Old 10-29-2010, 05:59 PM   #8
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Let's see the rest of your boxes Rob!!
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Old 10-29-2010, 06:23 PM   #9
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Quote:
Originally Posted by swamprb View Post
Let's see the rest of your boxes Rob!!
I seen the pic of your chicken box. Awesome!
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Old 10-29-2010, 06:32 PM   #10
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That is a nice looking box of ribs. Makes me wonder how they taste, which I suppose is what it is all about.

I was not impressed by that author, but, I can understand the misunderstanding that any of the BBQ at 'The Jack' is meant to compare to what you prefer at home. I don't drive my car like I am at Daytona when I am going to the store to get milk.
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Old 10-29-2010, 08:33 PM   #11
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I grew up eating brisket in Lockhart. I wouldn't turn that in and expect to get a call at the Jack or any other contest. The point is pretty valid. He's not slamming competition BBQ that I can tell, but making the point that restaurant fair and comp BBQ are two different animals.
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Old 10-29-2010, 09:03 PM   #12
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Quote:
Originally Posted by mrichard View Post
That judge must have gotten bad tables or he is stupid....Funny thing is there are not any average cooks at the Jack so he must have lost his mind.
This judge is an idiot, and I thank god we didn't get his table... then again, maybe that's why our ribs tanked at the Jack last week. I've tasted BBQ all around the world. NOWHERE have I found better Q than at BBQ comps. Granted...some of it is WAY too sweet, but a lot of it is spot on. Nowhere have I found more inspiration for my personal backyard cooking & catering than at comps. If someone thinks Gates, Bryant, Famous Dave's, Joe's, etc. can compete with the championship ribs from a good KCBS contest...well, then their palates have been sorely abused. I'd put my comp ribs up against any chain every day of the week!
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Old 10-29-2010, 09:05 PM   #13
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Quote:
Originally Posted by landarc View Post
That is a nice looking box of ribs. Makes me wonder how they taste, which I suppose is what it is all about.

I was not impressed by that author, but, I can understand the misunderstanding that any of the BBQ at 'The Jack' is meant to compare to what you prefer at home. I don't drive my car like I am at Daytona when I am going to the store to get milk.
Great analogy!
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Old 10-29-2010, 09:19 PM   #14
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Great color, PARSLEY DOESN'T MATTER...to me, good sheen. I would only take off for uniform size for the #1 and #6 ribs. If there was an 8.5 possible I would but...8. The last contest I judged, you couldn't tell the difference in 4 different rib boxes. All cut and displayed exactly, only minor shade of color was different. Same contest where a judge dropped a piece of brisket on the floor...nearly poked out her eye when it bounced back and smacked her in the face....lol Not really, but she did drop a slice, luckily there was 7 in the box.
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Old 10-29-2010, 10:00 PM   #15
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Since when is comparing whole hog pulled pork to a pork shoulder fair?
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