Best Box what you should turn in

[scubapudgy]

I am new at putting the boxes together. Some of the worst boxes looked pretty good to me. Please post pics of best boxes to compair. I need all the help I can get. I am getting 7's and 8's in appearance, I would like to see a few 9's in my scores. Thanks guys.

[RobKC]

You'll get more usable info if you post some of your boxes for critique.

[Two Bears]

I started the same thread last week, here is a link to it and it has some good information for you.
http://www.bbq-brethren.com/forum/showthread.php?t=92453

[scubapudgy]

http:// 0918101149.jpgThis is my chicken entry. The only pic taken. I got 7's for the appearance. Any help you can give me would be helpful.

[2Fat]

seven is generous imo--uneven grill marks/splotches--greens covering meat--if you use a hot grill at least the marks should be oriented the same direction on the thighs

[Hawg Father of Seoul]

Being honest, and trying to not sound harsh, those grill marks are pretty deep and also random. Definately an 8 for me without those particular marks.

By random I mean that they are not the typical X that people like to see. Maybe you could try a method that does not make the marks soooo deep.

I'll leave the salad (garnish) to the experts on that aspect.

[Stoke&Smoke]

Those grill marks are a large part of it I'm sure...they almost look as though they were made with a branding iron. Center of the box looks empty, might look better with some parsley between the pieces (I know it's a meat contest, but just sayin') A little more shine would also help your appearance score I think

[scubapudgy]

Please don't worry about being harsh. I want all the help I can get. I did place 8th in ribs at a major contest last weekend, but could have done better if my appearance scores would have been higher. Just saying!!!

[Three porks]

-Sear marks look deep and painful
-The sear marks need to all be orientated in the same direction
-Greens are high compared to the meat
-They look pretty uniform in size
-Maybe try more sauce, kind of looks dry (maybe the pic though)
-Looks like if you didn't sear it, it would have been "bite through skin" or maybe it was....not that it matters:rolleyes:
-Those burned areas on the skin might put an off taste in the judges mouth....what was your taste scores?

[Finney]

If you are going to have grill marks, make sure they all go in the same direction.
Put the meat on top of the garnish. It looks like you are hiding the meat.

[boogiesnap]

the good, the bad, and the ugly.:wink:
the good
the thighs look nicely prepped and cooked.(more on that in the ugly)
the skin looks bite thru.
color is nice, has both sauce/rub AND meat showing nicely.
the bad.
not enough meat for the size of the thighs. looks like 9 would fit. and make for a more appealing presentation.
the ugly.
the sear marks arent that. they are BURNS.
the sear marks are neither uniform nor purposefully "random". either lose them or lessen and plan them out.
the garnish is way too distracting from the meat. maybe spend some time and practice the parsely putting green. garnish is not to be "judged" but that is just too much to overlook.

take a look at wildblues boxes on the pickled pig forum.
both that team and the pickled pig team IMO have outstanding presentations.
wildblue, in my limited experience, is bleeding edge with his boxes.
pickled pig is nearly flawless.

and of course, look around here for more excellent information.

[boogiesnap]

^^^^^finney and iron pig aint too bad either....

[Harbormaster]

-Sear marks look deep and painful
-Those burned areas on the skin might put an off taste in the judges mouth....what was your taste scores?


the sear marks arent that. they are BURNS.

That's what I thought too.
As soon as I saw the grill marks my first thought was "unappetizing".