BBQ_Mayor
is Blowin Smoke!
- Joined
- May 14, 2007
- Location
- Cambridge,Ia
I don't know what they look for in competitions, but my wife thinks that a couple of cherry tomatoes in between the chicken to add a little bit of variety.
Ron,
Those aren't DQ's. You don't have to have slices and chunks enough for each judge to have each. It is like having a whole chicken in a box but not having enough thighs and wings for each judge. They need a bite.
While I agree with that, Todd, here is what makes me wonder... In my judging class we were told that if a team turns in to forms of meat in a box (e.g., slices and pulled for pork, slices and chunks/burnt ends for brisket) we were to taste both and judge the entry based on both. If that is the case, and every judge doesn't get a piece of both, has that box been judged correctly by each judge?
Maybe I'll start a separate topic to discuss this so I don't hijack Ray's thread.
Just FYI - There are enough slices and burnt ends of pork and brisket respectively.
The moment you've all been waiting for, the results.
Chicken 878989
RIBS 999979
PORK 878988
BRISKET 899888
Wow, you did really well, good for you! I don't know if you hit some lucky tables or if judges are more generous up there, but here in Georgia it would be very unusual to score that high with those boxes. I'd expect about a point lower across the board.
Not that you didn't put forth a good effort, those boxes just aren't quite in 9 territory IMO.
EDIT: Oops - forgot to add some constructive comments. I'd agree with most of what Ron L. said except for the DQ part. All those boxes are perfectly legal. One thing I'd suggest for sure is don't ever place garnish over the meat. It can't help you and it will make judges wonder what you are trying to hide. If you need to mask an imperfection, do so with positioning or another piece of meat, but not parsley. That's my $.02 anyway.