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Jeff_in_KC 10-22-2008 11:01 PM

Hey Vinny, looks like someone threw up in your turn-in box! You should keep the boxes more secure before you fill them! :twisted::lol:

KC_Bobby 10-23-2008 12:07 AM


Originally Posted by CajunSmoker (Post 764087)
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.

Rodger, your brisket has chickenpox. :biggrin:


Originally Posted by Jeff_in_KC (Post 764129)
Hey Vinny, looks like someone threw up in your turn-in box! You should keep the boxes more secure before you fill them! :twisted::lol:

I was thinking it went through a press.

Anyway, it's great to know that most everyone went through the learning curve and still might have a bad box from time to time.

Gowan 10-23-2008 12:50 AM

OK, I've got the worst of the worst right here! (Johnny would kill me if he knew I posted this pic). What do you do when you burn up fresh trout? Why smother it in Dijion mustard of course!

DISCLAIMER - While my team did actually present this box to the judges at Dillard, I personally had nothing to do with it. Really. You do believe me, right? :oops:

BBQchef33 10-23-2008 01:00 AM

1 Attachment(s)
nuff said .... yuk..

but it was our first contest and it took 5th. The parsley in the middle covered a huge hole in the brisket.

Plowboy 10-23-2008 01:04 AM

Good looking parsley, though.

Plowboy 10-23-2008 01:06 AM


Originally Posted by MilitantSquatter (Post 764104)
This was just a total mess from an early contest.. I can't believe I turned this in !!

I think I see a finger in there.

watg? 10-23-2008 07:58 AM


Originally Posted by MilitantSquatter (Post 764074)
Ask and you shall receive !!!

Aside from the rack dropping fiasco :icon_pissed, this box was also very lousy in that it was the first time ans only time I cooked thighs in competition.

Even worse when you rely on the 13th place chicken king to do your trimming. We ended up torching the few remaining ones that would not get anyone sick on a Kettle to make up for lost time. Skin shriveled up quickly.

This is a really chitty box... but the good news was that four other boxes placed worse than this one (68th of 72) :biggrin:

Look at the bright side, it wasnt DAL!

Sticks-n-chicks 10-23-2008 08:17 AM

Oh how we have improved

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...

ZBQ 10-23-2008 09:16 AM

5 Attachment(s)
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........

KC_Bobby 10-23-2008 09:24 AM

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?

big brother smoke 10-23-2008 09:41 AM

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

The Pigman 10-23-2008 09:59 AM


Originally Posted by big brother smoke (Post 763656)
The worst box was the one I got DQ for being 20 seconds late, lol!

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

Arlin_MacRae 10-23-2008 10:02 AM

This thread now stickied for posterity!

JimDandysNYDan 10-23-2008 10:25 AM

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

Chipper 10-23-2008 10:42 AM

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.

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