I think I see a finger in there.

Look at the bright side, it wasnt DAL!

Oh how we have improved
 

http://picasaweb.google.com/willclea...22615163396850

Practice Turn ins that you...the brothers...nailed me on... if it wasn't for this site my boxed would still be all over the board...

GREAT thread Jeff!!:eusa_clap

Pics of my 1st comp boxes.

I just call them the "salad explosion" boxes....and oh yeah....the probe
holes in the brisket too:oops::roll:

Insert your probe the same direction you will cut with the knife ya big dummy!!:roll::lol:

And let's not forget my train wreck of a pork box this year when my brain took
a vacation after my rib box got DQ'd for not being completely cut through.:oops:.......
MAN, I'm STILL ashamed of that rib and pork box!!:oops:
Oh well, live and learn........

DQ'd? Shouldn't you have just received a taste 1 and tenderness 1 from any judges that were not able to get a sample?

Here is a pic of my rib box at my first comp last year (IBCA)

http://i54.photobucket.com/albums/g9...n/DSC01456.jpg

At Sharonville we had 12 seconds left on clock on rib turn in....dont ever want to do that again.

This thread now stickied for posterity!

Holy Chit, I've got ALOT to learn.....I'm scared.

Thanks to all of you. I guess we novices can learn as much from what not to do as we can from what you should do. It's very obvious you all have a great perspective.

Well, I guess it wasn't DQ'd.....it might as well have been.....we recieved 1's across the board for appearance and all 1's from the one judge that didn't get a sample.

The reps went strictly by the book and were very proffesional about it.

I never have figured out why you should recieve 1's for appearance for having
2 ribs that are not completely cut apart. I don't see it being an appearance issue because you can't tell that they aren't completely cut through by veiwing it for appearance. Just when the judge is removing a sample.

On the other hand, I fully understand and agree with recieving all 1's from the judge who didn't recieve a sample.

I guess it's just punitive in nature, no other legitimate reason that I can think of.

But, the rules is the rules............Live and Learn.......

I hope someone else can learn what NOT to do from my mistake.........

From the KCBS rules........#12

Quote:

Judges may not cut, slice, or shake apart to separate pieces. (If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to one (1).)

Great fun!

I've changed computers since we started competing in 2004, but I have the pics saved on a disk....give me a bit to find them.....I think I've got a few doozies to share....:eek::oops::mrgreen::wink:

Unlike Scottie, whos NEVER had a bad box, I can't say that for the Bellys! :twisted:

Here you go - First contest WOW!

The ribs actualyl placed 12th - the pork was 32 out of 35 and the Brisket was 34 (someone got DQ).

MMM tasty.

You remember our first KCBS contest... Marshall 2002. What a dismal showing.

That's because you did not show until 3:00 am to cook, and if I remember right, you left the propane hose in the hot box.

Other than that it was a good time.

This was from a backyard contest in Brookline, NH this year. Our very first. Things have gotten better since then (I hope).

Thankfully, we didn't take pics of our entries for the first 4 years else these wouldn't qualify as our worst. :shock:

Hey Jeff show them Sloppy Creeks DAL pork from the Royal.

Ummm...what animal is this from?

http://www.bbq-brethren.com/forum/at...1&d=1224807036

Just curious, why does your avatar say Backwoods Smokers but there are none listed in your signature?

Oh Yeah...top this
 

This past weekend I wasn't paying attention and somehow a rubber glove was left in my rib box....:icon_sick

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

That would be some not so award winning yardbird.:icon_bugeyed

Great thread all. Makes me feel a little more comfortable knowing that if I ever got a chance to compete and really screw it up, just move on and try again.

My attorneys will be contacting you about using the term Yardbird in association with that box. :cool:

Disclaimer: The product displayed in the above picture is not endorsed by Plowboys BBQ or Plowboys Food, LLC. :wink: When preparing BBQ, please drink responsibly.

This is a classic thread!!! What a bunch of crappy boxes! Kind of fun to look back and have a good laugh at yourself. Like Kapn said, we all expected to win it all with these entries.

I only wish I could add several of the boxes I saw as a judge last weekend... some horrendous boxes in ribs and brisket especially!

http://www.buckymcoinkumsbbq.com/madison/ribbox.jpg

For this one, we actually got all 9's in appearance, and Ribberfest in 2005... Those judges were blind!
http://www.buckymcoinkumsbbq.com/madison/chixbox.jpg

http://www.buckymcoinkumsbbq.com/Car...ckenturnin.jpg

http://www.buckymcoinkumsbbq.com/GR2006/grchickbox.jpg

http://www.buckymcoinkumsbbq.com/GR2006/grribbox.jpg

There's more, but I must stop!

OK, pork, brisket, ribs...I can see where we all faulter but WTF do some people do to their chicken thighs?!?! I mean, they start off almost how they look in the end as far as shape. Mista, did you walk on your thighs with golf cleats? LOL!! Great thread!!

50th place pork from last weekend...

Those weren't my thighs. I was inquiring about someone elses.

Did you consider adding some meat to your sauce?

http://www.buckymcoinkumsbbq.com/GR2006/grchickbox.jpg

Mmmmm...chicken Mole!

Sauce? I thought those were caramel dipped something:eek::shock::icon_sick

Only because I don't have any pictures. No pictures...Never happened...:roll: That's what I keep telling myself at least...

I go with that theory too.......is that not the motto?

But, you are more than welcome to post on the best boxes there Scottie....we promise to not share......:icon_shy

First brisket box, IBCA contest in Darbonne, La last year. Had to cut off the side cause I used a colored toothpick and turned the meat blue:biggrin:, and it was just a trainwreck of a brisket anyway:redface: Should have been DQ'd.

I don't understand why you would be thooth picking brisket? Am I missing something??

cause I was a dumbass who listened to everything everyone said:rolleyes:

Someone on some forum said to stick a toothpick in in line with the grain on your brisket to know where to slice. Worked OK other than the fact that the toothpick was blue and stained the meat. I never really had a problem knowing where to slice but I tried something different at a time I shouldn't have been experimenting.

You should see where I live Mista. It ain't LA

:lol: Never been to Lee's house but I'm very familiar with the area - It's only an hour from me... let's just say you big city boys would chit a brick. And they say that Alaska is the last wilderness in the U.S. :wink:

alittle over done

i dont think you could bite through those

looks a little dry

those did need work

i give it a 5 - being kind

i am sure you have done better

those chix are dead

sounds like you are saying its the cooker not the cook - lol

how did they taste?

i bet it taste good fat and all

how did it score

is it brisket?

looks like it would have scored well on taste

could be neater

fish sticks my all time favorite

needs more meat in that box

and those were the best you had to pick from to make your box?

looks like something i would like to eat - bet it taste good

why the foil in the box?

ribs look dry

what did you put on your brisket that turned it red like that?

what part of the chicken was that and how did you get the pork red like that

did you cover that chicken in chocolate

have i hit 50 posts yet

Just, so you know. You CAN post in another thread, jeezus, I thought Sled can be a post whore, but you have the last page of posts.

Sled, just kiddin, I love the fact that I can check a thread 4 times a day and see 4 new avatars. It keeps it fresh.

Hey!! I resemble that remark:redface:

Hi Steve - FYI... We merged all your individual replies in this thread into one reply. You can use the Quote + option for future threads when you may want to reply to multiple posts in the same thread at the same time.

Holy hell, the title is your WORST box!! WTFark do you expect to see? Hammerin' a little hard on people you hardly know yet, don't you think? Sheesh!

These are my first boxes from Sept. 07 Evergreen State Championship BBQ, Seattle WA.

http://i163.photobucket.com/albums/t...i/100_2020.jpg

http://i163.photobucket.com/albums/t...i/100_2019.jpg

http://i163.photobucket.com/albums/t...i/100_2018.jpg

pork box turned pic turned out blurry, so it has to qualify as my worst. The brisket was drier than a fish fart rolled in sand. I didn't finish last or make the second page of the results, 28th of 36 teams.

I didn't even remember where to look for box pix from our first comp, and when I saw this one I was literally laughing out loud so hard I choked!!! It is Sofa King BAD!!!!!

http://www.rhythmnque.com/images/brisketintray_sm.jpg

Now here's how to come in last out of 63 teams!
We were still learning.....hell, we thought this looked good.....then.......:shock:
My, we've come a long ways!

Kick, that top one reminds me of an overhead shot (layout) of a golf course. :eek: Lots of doglegs and looks like it's hell to get out of that USGA Open kind of rough. :-D

You know, you're right!:biggrin: I wonder if Nicklaus would be interested in the design for one of his new courses....:cool: