First Comp experience

[RedRyderBBQ]

Congrats - it's addicting isn't it :-D

Pack those boxes fuil of meat - it covers any garnish faults and makes the meat look more appealing.

For an example, take a look (below) at the brisket and chicken box we handed in last weekend - they're not perfect by any means but they give you an idea w/re. to what a near full box looks like.

http://www.facebook.com/photo.php?f...06834721.67594.184034871647025&type=1&theater

http://www.facebook.com/photo.php?f...06834721.67594.184034871647025&type=1&theater

damn those are huge thighs! but those and the brisket looks fantastic! If you don't mind me asking do you brush a sauce on the slices or just an au jus mixture?

 

[Brewer]

damn those are huge thighs! but those and the brisket looks fantastic! If you don't mind me asking do you brush a sauce on the slices or just an au jus mixture?

On that turn-in, I used sauce on top and au jus on the sliced face. I've tried saucing the face on past turn-ins and in my experience, it mutes the finer details of the slice - eg. bark, smoke ring, meat color - which may affect presentation and overall scores. That particular box took 3rd out of 67 teams.

Judges aren't supposed to judge the smoke ring but in my experience having a good smoke ring and a nice mahogany bark contrasted by the natural color of the meat has improved my presentation (and maybe T&T) scores. That said, I also know teams who heavy sauce their slice faces and take first place - so YMMV. If you do sauce the face, I'd recommend you thin the sauce out.

Hope this helps.

 

[RedRyderBBQ]

On that turn-in, I used sauce on top and au jus on the sliced face. I've tried saucing the face on past turn-ins and in my experience, it mutes the finer details of the slice - eg. bark, smoke ring, meat color - which may affect presentation and overall scores. That particular box took 3rd out of 67 teams.

Judges aren't supposed to judge the smoke ring but in my experience having a good smoke ring and a nice mahogany bark contrasted by the natural color of the meat has improved my presentation (and maybe T&T) scores. That said, I also know teams who heavy sauce their slice faces and take first place - so YMMV. If you do sauce the face, I'd recommend you thin the sauce out.

Hope this helps.

agreed, i think next time i will probably make up an au jus and dip my slices in them. Hopefully that will help my scores!