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-   -   Your WORST Box Ever! (What Not to Turn in!) (https://www.bbq-brethren.com/forum/showthread.php?t=51042)

Boca BBQ 04-25-2009 01:36 PM

I am late to the thread, but here is a great one...
 
1 Attachment(s)
It is pork in case you are wondering.

jeffpickens 05-18-2009 04:37 AM

Folks, I a newbie here. Somebody educate me and tell me what's wrong some of these boxes? They don't look so bad to me. Too much garnish?

Here is a pic from my first and only competition, the Garry Maddox BBQ challenge in Philly last year.

Critiques are welcome!


http://i43.tinypic.com/k0ow1.jpg
http://tinypic.com/r/k0ow1/5

Smokin Turkey 06-22-2009 07:54 AM

My only ever ribs. I am open also to constructive critique...

http://i411.photobucket.com/albums/p...9/IMG_1923.jpg
http://i411.photobucket.com/albums/p...9/IMG_1922.jpg

crd26a 06-22-2009 01:24 PM

Quote:

Originally Posted by Smokin Turkey (Post 955820)

Do the parsley across the box so it holds the ribs up. Also, turn the ribs facing up versus showing the sides. The bottom and top both look a little burnt on the outside, so if you did a 4 x 4 stack of ribs, four bottom, four top, bones towards the back but exposed, you could hide those two on the bottom row.

Plowboy 06-22-2009 05:25 PM

Quote:

Originally Posted by crd26a (Post 956117)
Do the parsley across the box so it holds the ribs up. Also, turn the ribs facing up versus showing the sides. The bottom and top both look a little burnt on the outside, so if you did a 4 x 4 stack of ribs, four bottom, four top, bones towards the back but exposed, you could hide those two on the bottom row.

Stacking works better on spare ribs than it does for baby back ribs. The curved bones can be troublesome when trying the stacked presentation that EVERY spare cooker does these days.

lunchlady 06-22-2009 05:30 PM

Quote:

Originally Posted by Plowboy (Post 956306)
... the stacked presentation that EVERY spare cooker does these days.


nope... not EVERY spare cooker...

if I'd done a parsley box(never gonna happen tho) I'd put those ribs on TOP of the parsley... they are kinda smudged up and they look a little lost so deep in there with all that green.
They do look mmmmeaty ...

Smokin Turkey 06-23-2009 06:18 AM

Quote:

Originally Posted by lunchlady (Post 956310)
nope... not EVERY spare cooker...

if I'd done a parsley box(never gonna happen tho) I'd put those ribs on TOP of the parsley... they are kinda smudged up and they look a little lost so deep in there with all that green.
They do look mmmmeaty ...

Thanks both of you's guys! This was the box I did at RocCity for Ribfest on the mini reverse flow i built. My wife had run off with my daughter to the beach, Julie and Skip were judging and customers kept popping in my tent saying, "wow! Whatcha doing? what you should do is..." LOL!

I say previous to that I had never cooked ribs myself for once I was lost and boiled then grilled and what's a membrane? lol. Now I am found!

Northsider 06-23-2009 06:21 PM

Ok I'm kinda new to comps but I never thought of taking pictures of my turn ins and now I can see a benefit in it. :-P
Makes it easier to go back and see what went wrong. :shock:

Plowboy 06-23-2009 10:08 PM

Quote:

Originally Posted by lunchlady (Post 956310)
nope... not EVERY spare cooker...

if I'd done a parsley box(never gonna happen tho) I'd put those ribs on TOP of the parsley... they are kinda smudged up and they look a little lost so deep in there with all that green.
They do look mmmmeaty ...

You must be the only cook left in the country to NOT take the Rod and Johnny class. :wink:

McClung 07-12-2009 03:43 PM

Chicken
 
1 Attachment(s)
My chicken yesterday was done an hour early, I brushed (obviously) instead of dipped, didn't trim up evenly, sizes didn't match well, and I only cooked 9 pieces so no fudge factor and I needed it! Putting green wasn't very good either. (it did place 6th though!!!)

Rick's Tropical Delight 07-13-2009 05:33 AM

here's my first comp brisket box. :icon_blush:

36th of 39

http://i143.photobucket.com/albums/r...2008II-022.jpg

BoneDaddy's 07-13-2009 06:32 AM

Can someone post thier worst box and then what they think is thier best box so we can contrast the two. I would start, but we are new and never took pictures (we are going to start at the next comp).

Thanks,
Frank

Rick's Tropical Delight 07-13-2009 05:10 PM

i don't think that will happen frank. that would be an entirely new thread. this thread is the worst boxes and what not to do. people will not post winning box photos. it's a big secret. :roll:

thunter 07-14-2009 02:54 PM

Wow! I am sorry I missed this post when it first started but here is my contribution to the madness. This brisket is from my first solo comp at Madison Ribberfest in 2008 - What was I thinking? Obiviously I wasn't thinking at all! These did not come in "dead last" but both feet were definitely in the grave! lol! :-D

http://lh4.ggpht.com/_E2xBqcCaHug/SL...0/DSCF0753.jpg

jmatkins 08-08-2009 09:22 PM

Question
 
I am not sure where you went wrong. i am no expert, so can you tell me what was bad, or wrong with your presentation? thanks.... marv

Quote:

Originally Posted by Jeff_in_KC (Post 763569)
Someone suggested a thread where we post our worst turn-in box ever so I'll get it started. This was my very first tIurn-in at the American Royal in 2005. Seems I pretty much ignored all the stuff I learned here leading up to that contest. :roll: This is utterly HORRIBLE! I've progressed a small bit since then. :shock:

http://www.bigcreekbbq.com/images/20...en_turn_in.jpg


Rhapsody 08-12-2009 12:02 AM

Quote:

Originally Posted by jmatkins (Post 993404)
I am not sure where you went wrong. i am no expert, so can you tell me what was bad, or wrong with your presentation? thanks.... marv


that doesn't look bad to me

Diva Q 08-18-2009 01:35 PM

44th place ribs:
Scores for appearance. 6's and one 7. Worst scores I have ever received for ribs. No I am not bitter at all. UGH.

http://i211.photobucket.com/albums/b...h_DSCF6056.jpg

Uncle Buds BBQ 08-18-2009 04:01 PM

Quote:

Originally Posted by Diva Q (Post 1001134)
44th place ribs:
Scores for appearance. 6's and one 7. Worst scores I have ever received for ribs. No I am not bitter at all. UGH.

No way that's a 6 or even a 7!!! I would have given it an 8 or 9! Plus look at all the ribs they got to take home!!!! Jeeeeeeez

Fat Daddy's Franks 10-26-2009 11:29 PM

Okay... I had a great laugh at some of those boxes but never doing a comp and considering next year can some of you (like Marv suggested) clarify what was bad about some of those boxes?

Or better yet where can we see some videos, etc regarding "triming chicken"? I would have never done it... As far as the Brisket boxes many looked good to me other than how the texture of the meat was discribed.

Help a newbie to the "Comps" out!

BBQCure 11-13-2009 04:13 PM

wow thans for the pics. Now my boxes do not look that bad afterall

Tim

dreed 11-14-2009 07:15 PM

1 Attachment(s)
This was first competition. We tied for last place in brisket.

Uncle Buds BBQ 11-14-2009 07:20 PM

Quote:

Originally Posted by dreed (Post 1085892)
This was first competition. We tied for last place in brisket.

What were your scores?

dreed 11-14-2009 07:42 PM

this was actually middle of the pack, our "pulled chicken" was last for this comp. sorry no pictures of that stellar turn-in.

The score on the brisket was 144.5716
our chicken was 129.4128

Swineola 12-22-2009 08:51 PM

Quote:

Originally Posted by Dave98 (Post 789348)
This was our very first pork box. My wife thought it would be funny to make a face out of the pulled pork. :grin:

Win or lose, best turn in box *EVER*.

Pork is a happy, happy meat.

SmokedJohnson 12-27-2009 10:34 AM

I may be new but I thought that some of those boxes looked pretty good.

ncbbqfan 01-21-2010 09:05 AM

This was KCBS comp I did. Can you spot the problem HERE??:roll:

http://i136.photobucket.com/albums/q...n/DSCF1228.jpg

Plowboy 01-21-2010 09:43 AM

Quote:

Originally Posted by ncbbqfan (Post 1151637)
This was KCBS comp I did. Can you spot the problem HERE??:roll:

http://i136.photobucket.com/albums/q...n/DSCF1228.jpg

LOL. Nice.

juicybuttsbbq 01-21-2010 10:52 AM

Quote:

Originally Posted by ncbbqfan (Post 1151637)
This was KCBS comp I did. Can you spot the problem HERE??:roll:

http://i136.photobucket.com/albums/q...n/DSCF1228.jpg

HAHAHA! That's Great!!

juicybuttsbbq 01-21-2010 11:00 AM

Quote:

Originally Posted by The_Kapn (Post 764935)
Great thread!

Chad is gonna kill me, but here goes!
Our very first FBA comp at Mulberry in 2004.
We were expecting to win it all! :oops:

I am especially proud of those ribs. :wink:

And, if I remember correctly, we were 13th of 31 teams with these entries. :-D

We have learned a lot since then.

All joking aside, the ONLY comp experience that we had was one event where Dave went to NY and cooked with Phil in the real early days of the BBQ Brethren comp teams.
That is why we now recommend "mentoring", "classes", "judging", and any exposure that a team can get before laying it on the line!!!!

Like I said---great thread!!!

TIM


OMG,, I Laughed so Hard at those Ribs I Kinda Puked alittle in my mouth,, Not sure if it was the laughing or the "RIBS"
This is Great!!!! Thanks

topchefvt52 01-22-2010 10:05 AM

Quote:

Originally Posted by juicybuttsbbq (Post 1151761)
HAHAHA! That's Great!!

1 rib short of a Happy Meal? lolz

landarc 01-22-2010 02:57 PM

Quote:

Originally Posted by ncbbqfan (Post 1151637)
This was KCBS comp I did. Can you spot the problem HERE??:roll:

http://i136.photobucket.com/albums/q...n/DSCF1228.jpg

I would be thrilled to get 5 beautiful ribs like that for lunch.

a_cmc_2b 01-23-2010 09:28 PM

Hello to everyone out there...

I am new here and plan on entering my first KCBS competition in April...Anyway after looking at every post in this thread I was hoping that maybe some of you good folks could tell us newbies exactly what made each box bad. I did see a couple that it was obvious but some looked good to me. Knowing why they were bad would make this thread much more beneficial (IMO).

SpankysMeat 01-28-2010 11:27 PM

Wow
 
Ok this was my worst box ever. It was in 2008 at a competition that was oversaw by KCBS. Would you believe it got first and $1000. I am shocked as I now know how to do the boxes and this is terrible.
http://www.flickr.com/photos/[email protected]/4313233832/
Then we went to SOTW Little Rock and sucked hard core there as well:
http://www.flickr.com/photos/[email protected]/4313259672/
http://www.flickr.com/photos/[email protected]/4312518521/
http://www.flickr.com/photos/[email protected]/4312512227/
http://www.flickr.com/photos/[email protected]/4313242984/
I was just happy to salvage enough beef to put in the box, It was sooo stewed.

Hawgsnheifers 02-05-2010 12:22 PM

Quote:

Originally Posted by Buster Dog BBQ (Post 764067)

Where is the meat?

Hawgsnheifers 02-05-2010 12:26 PM

Quote:

Originally Posted by The Pickled Pig (Post 764916)
Thankfully, we didn't take pics of our entries for the first 4 years else these wouldn't qualify as our worst. :shock:

Are those Pig Feet?

Hawgsnheifers 02-05-2010 12:27 PM

Quote:

Originally Posted by Bigmista (Post 764925)

Those are the tails from the chicken...right?

Capt ron 02-05-2010 09:44 PM

Worst box ever would be turning in chicken for ribs...

PorkQPine 04-02-2010 11:59 AM

You guys are amatures!!! As a judge I have seen way worse!! How about ribs that were torn apart instead of cut and looked like they were grilled they were so overdone and blackened. These ribs were at a non sanctioned event and as such I was able to walk around and talk to the competitors and I remember seeing a team put ribs on with an hour to turn-in. Must have been their ribs!!! Brisket that I could not pull apart, I remember trying not to laugh as the rest of the judges did the pull test and could not pull their slices apart either. Chicken turned in upside down because the skin was so black or pork turned in sauced so much on top you couldn't see the pork.

Haltech 04-18-2010 05:12 PM

Would it be a benefit to say, take a KCBS judging class so as a competitor, we know what not to do? Or is that not allowed

CBQ 04-18-2010 09:58 PM

Quote:

Originally Posted by Haltech (Post 1254618)
Would it be a benefit to say, take a KCBS judging class so as a competitor, we know what not to do? Or is that not allowed

It's allowed, and highly recommended if you are getting started. Many competitors are also certified judges. I mainly cook, but try to judge 1-2 events a year.

Derek 04-25-2010 10:45 AM

My 2 turn in Boxes for the Eagle Fun Event.

The parsley was for the chicken and the lettuce was for the butts.

http://drp-photography.smugmug.com/F...08_YAWnu-L.jpg

&
http://drp-photography.smugmug.com/F...76_kPmXt-L.jpg

Southern Home Boy 04-26-2010 05:30 PM

What NOT to do with Chicken...
 
So... we THOUGHT it would be cool to french some wings, smoke them and then dip them in a Raspberry, Chipotle Sauce. Hmmmm... maybe NOT:
http://i895.photobucket.com/albums/a...offChicken.jpg

rle5766 04-27-2010 06:18 PM

I can say my boxes use to look like this, not anymore. I took the advise of some pro's to go judge some comp's. I judge my first this weekend. I tell you when they open those boxes you can tell the rookies from the pro's. Take the time to do this it is worth the time to see what you are up against.

tennispro 05-16-2010 06:19 PM

1 Attachment(s)
Here is my first ever brisket turn in box in a KCBS contest. It was in Shannon Il. I scored 133.5 on this turn in. I thought this box looked better then the chicken but who knows

tennispro 05-16-2010 06:34 PM

Here I turned this one in at shannon as well. I pulled a Tuffy and forgot to sauce the pork. This one got me 149.4, the joys of a first contest
http://i603.photobucket.com/albums/t...porkturnin.jpg

Chipper 05-17-2010 06:15 AM

1 Attachment(s)
This was our pork at Smoke in the Valley.

Smokesman 05-17-2010 02:27 PM

Welcome! I am new around the Brethren as well but been screwing around with BBQ for a long time and am a CBJ. No where near Master Judge or even expert status but I will share my 2 pennies. And like the subjectiveness of bbq judging in general much on the appearance front is in the eyes of the beholder.

So how about this? A rundown off the top of my head (and in no particular order) of what I think makes a good KCBS turn-in box. Not going to comment on how the meat itself should look.
You can read what constitutes a DQ by reading the KCBS regs.

1. The garnish as intended is supposed to enhance the look of the product. Samples should sit above the plane (proud) of the garnish (not buried down in).
2. Neat and tidy - no sauce drips or smudges. After closing box open one last time to make sure the bottom of the lid isn't hitting the meat.
3. Appearance that some level of thought went into presentation/design and that the product wasn't just thrown into the box.
4. Keep it simple - to many go overboard or don't know when to stop adding garnish. Garnish between samples seems to draw your eye away from the product. Think of the garnish as the picture frame around a work of art. Should enhance but not become the focus.
5. Of course, the garnish should be fresh. Store the garnish the same way it was at the market. Mind that it doesn't end up covered in ice in your cooler. A couple hours before you begin assembling boxes cut the stems clean and place in water to plump things up.
6. 2nd part of #4 - Don't overcrowd. A consistent border around the product. If product is placed on the bias then each side should be somewhat symmetrical. Visual balance is key! If one side of the box looks "heavy" then you may want to moves things around a bit.
7. # of samples - 6 samples at a minimum but a couple extra is smart in case something happens en-route to the judges table. It is human nature to pick the best of the bunch. If the last judge has only one choice and it doesn't look that great, even though the overall appearance score has already been made I firmly believe subliminally it affects (however minor) the outcome of the remaining scores.
8. For ribs and brisket I like to see the cross-section of the meat highlighted. Judges are not supposed to factor the level of smoke ring but again there is the subliminal side to judging and a nice smoke ring makes the meat look more appetizing.

All I can think of for now and I'm sure I missed something obvious!?!

Quote:

Originally Posted by a_cmc_2b (Post 1154811)
Hello to everyone out there...

I am new here and plan on entering my first KCBS competition in April...Anyway after looking at every post in this thread I was hoping that maybe some of you good folks could tell us newbies exactly what made each box bad. I did see a couple that it was obvious but some looked good to me. Knowing why they were bad would make this thread much more beneficial (IMO).


B C BBQ 05-25-2010 11:00 PM

That's all well and good but it sounds to me like you are judging the garnish and want to judge the smoke ring too. As a judge shouldn't you compel yourself to focus on the meat and how that looks? When I look at a box I do my best to look at the meat primarily.

Smokesman 05-26-2010 04:37 AM

Quote:

Originally Posted by B C BBQ (Post 1292718)
That's all well and good but it sounds to me like you are judging the garnish and want to judge the smoke ring too. As a judge shouldn't you compel yourself to focus on the meat and how that looks? When I look at a box I do my best to look at the meat primarily.

Hello - my above list was written from the perspective of a competitor not a judge. What our team trys to accomplish with our turn-in boxes...and trying to answer as asked what makes some of the pictures in this thread poor presentations...in my book as a competitor.

As a judge you only have a moment to make an appearance determination and yes you are judging the product and not the garnish. That said, the quality of the presentation (however subconscious) does affect the overall "appearance" of the meat. If that isn't the case then all the effort that goes into the presentation of our product and the discussion within this thread is mute!

QansasjayhawQ 05-26-2010 11:54 AM

I'll say that, as a judge, I can tell, and all the other (experienced) judges can tell when that box is opened and passed around for appearance . . . it's really an overall wow factor.

All of those little details contribute to the overall wow effect.

A comment that experienced judges offer to inexperienced judges is to judge appearance on just how much the presentation makes you want to eat that Q! Typically those entries that appear neat and organized score the highest. Then come the little subliminal things like abundance (more than six samples), shininess (gloss from the sauce), uniformity (similar size and shape) and so forth.

So, those are also the things I concentrate on when I am creating my turn-in boxes.

What not to turn is simply a minimum number of disorganized samples that appear to not be cooked enough. That's what not to turn in.


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