Practice Turn in box

TowersOfFood · 07-09-2014, 06:09 PM

Please tell me what you think and if I did anything wrong

mchar69 · 07-09-2014, 06:13 PM

Me Eatee!
Turn the picture so we see it vertical.
Looks yummy

Blanton · 07-09-2014, 06:13 PM

It would look better if the ribs came from the same rack. At least each group of 4. I would put the exposed bone down and tidy up the parsley. The parsley is not judged, but in this case it is taking away for the "picture"

mchar69 · 07-09-2014, 06:14 PM

Oh the 3rd from the left is overdone - let me eat it now!
Delicious.

TowersOfFood · 07-09-2014, 06:19 PM

Thanks for the advise. I'm having another practice run Sunday.

Quote:

Originally Posted by JeffR

It would look better if the ribs came from the same rack. At least each group of 4. I would put the exposed bone down and tidy up the parsley. The parsley is not judged, but in this case it is taking away for the "picture"

Ron_L · 07-09-2014, 06:21 PM

The first thing you did wrong was post this in Q-Talk.

I moved it to the competition forum.

The second thing is the angle of the picture. Judges look at the box from the end with the tabs, so the picture would be easier to view that way. I'll see if I can rotate it.

TowersOfFood · 07-09-2014, 06:25 PM

Sorry about that. As far as the picture I did it from my iPad I guess it turned. Now I know to post in this forum for competition. Thanks again for your help.

Quote:

Originally Posted by Ron_L

The first thing you did wrong was post this in Q-Talk.

I moved it to the competition forum.

The second thing is the angle of the picture. Judges look at the box from the end with the tabs, so the picture would be easier to view that way. I'll see if I can rotate it.

DR · 07-09-2014, 06:35 PM

Looks good but are the ribs on the bottom the same length as the ones on the top. Only reason I'm asking is if the ones on the bottom are shorter, than I would put those on top. Don't get me wrong it's a good looking box

Dex · 07-09-2014, 06:48 PM

I think you built the box on the lid.

DMDon · 07-09-2014, 06:48 PM

Something like this, has been good to me. 4 on 4, 5 on 5, I always take them consecutively from each rack.

Ron_L · 07-09-2014, 06:49 PM

Quote:

Originally Posted by Dex

I think you built the box on the lid.

I was wondering about that, too

Slamdunkpro · 07-09-2014, 07:05 PM

Quote:

Originally Posted by Ron_L

I was wondering about that, too

Yep, tabs should be on the top

J&B'sBBQ · 07-09-2014, 08:57 PM

As for the ribs, they look good...I like the color a lot. They look very moist as well; not too much sauce. The front row, 3rd from the left is a little different coloration from the others in the front and has some goop on the bone...I would clean that up. Try to get consecutive bones because they will line up better; I can see the front row that they do not line up across the bottom so that detracts from the appearance. Work on getting your cuts straighter as well. If you're not already, try cutting them face down so you can line your knife up better.

Overall they look good!

bbq.tom · 07-09-2014, 09:36 PM

I agree totally with Beth!
Additionally, in this case, 4 on 5 would have looked better for balance. Judges are supposed to judge the meat, but overall impression may get your score reduced. Try to frame the meat with the garnish so that you have the same amount showing all the way around. Again, try to make each rib as identical as possible to the rib on either side of it.

Good start, just tweak it a bit to improve.

TowersOfFood · 07-10-2014, 05:09 AM

Thanks for all the tips. I have a lot to improve on. Thank god I don't compete until September. I will post again on my next practice.

07-09-2014, 06:13 PM	#3
Blanton is One Chatty Farker Join Date: 06-20-12 Location: Twin Cities	It would look better if the ribs came from the same rack. At least each group of 4. I would put the exposed bone down and tidy up the parsley. The parsley is not judged, but in this case it is taking away for the "picture" __________________ 3 - Hunsaker Drums, Humphreys Cubed Pint, WSM, 36" Blackstone

07-09-2014, 06:48 PM	#9
Dex is one Smokin' Farker Join Date: 08-04-09 Location: Avon, IN	I think you built the box on the lid. __________________ Grey Street BBQ Competition Team

07-09-2014, 08:57 PM	#13
J&B'sBBQ is One Chatty Farker Join Date: 03-19-13 Location: Suwanee, GA	As for the ribs, they look good...I like the color a lot. They look very moist as well; not too much sauce. The front row, 3rd from the left is a little different coloration from the others in the front and has some goop on the bone...I would clean that up. Try to get consecutive bones because they will line up better; I can see the front row that they do not line up across the bottom so that detracts from the appearance. Work on getting your cuts straighter as well. If you're not already, try cutting them face down so you can line your knife up better. Overall they look good! __________________ [FONT="Arial Black"][COLOR="red"][SIZE="3"]Beth Mewborn[/SIZE][/COLOR] [SIZE="2"][URL="www.facebook.com/jandbsbbq"] Follow Us On Facebook![/URL] [COLOR="red"][SIZE="3"]2016 Georgia BBQ Champions[/SIZE][/COLOR] [URL="http://www.southernqsmokers.com"]Southern Q Limo Jr. & 125 Water Cooker[/URL] Proudly Supported By: [URL="http://www.southernqsmokers.com"]Southern Q Smokers & Trailers[/URL] [URL="http://www.swampboys.com/wordpress/"]Swamp Boys BBQ Sauces and Rubs[/URL] [URL="https://carolinacookwood.com"]Carolina Cookwood[/URL][/FONT][/SIZE]

07-09-2014, 09:36 PM	#14
bbq.tom is One Chatty Farker Join Date: 11-23-10 Location: Hillsborough, NC (UNC "TarHeel" country!)	I agree totally with Beth! Additionally, in this case, 4 on 5 would have looked better for balance. Judges are supposed to judge the meat, but overall impression may get your score reduced. Try to frame the meat with the garnish so that you have the same amount showing all the way around. Again, try to make each rib as identical as possible to the rib on either side of it. Good start, just tweak it a bit to improve. __________________ [COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE]

07-10-2014, 05:09 AM	#15
TowersOfFood Knows what a fatty is. Join Date: 06-01-13 Location: Hackensack, NJ	Thanks for all the tips. I have a lot to improve on. Thank god I don't compete until September. I will post again on my next practice. __________________ 18.5 WSM, 22.5 WSM, 22.5 Weber OTS, XL BGE, Smokey Joe silver, Weber E-330 and La Caja China #2.

07-09-2014, 06:13 PM	#2
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	Me Eatee! Turn the picture so we see it vertical. Looks yummy

07-09-2014, 06:14 PM	#4
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	Oh the 3rd from the left is overdone - let me eat it now! Delicious.

07-09-2014, 06:35 PM	#8
DR Take a breath! Join Date: 06-06-14 Location: Tomball, Texas	Looks good but are the ribs on the bottom the same length as the ones on the top. Only reason I'm asking is if the ones on the bottom are shorter, than I would put those on top. Don't get me wrong it's a good looking box