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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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10-23-2017, 05:54 PM | #31 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Agree here. Those are consistently not good taste scores. So seems like the judges were on the same page. Also three tenderness scores were 7-7-6 which also is not great, but shows consistency in that.
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10-23-2017, 05:59 PM | #32 |
Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
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10-23-2017, 07:47 PM | #33 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Wow! I just check in now and then to see what's really happening with the Pit Masters once and awhile...Backing out slowly now.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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10-23-2017, 09:10 PM | #34 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
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10-24-2017, 12:19 AM | #35 |
Take a breath!
Join Date: 11-09-11
Location: Everett, WA
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You have some nice bark on the BE's, but no bark on the slices? I would put fewer BE's in the box - like one line only in the front or in the back. Your slices look a little thick, which unless your brisket is falling apart overdone, is going to make it come across tougher and make it more chewy. I would slice them a little thinner, and put 8-9 slices in. You need to work on the symmetry when you place the slices in the box - the slices in the rear of the box are way out of alignment with the rest.
The judge would have done you bigger favor to let you know by checking a couple of boxes why they gave you the score they did. A few of them really didn't like your taste, so the next time you cook, really evaluate your beefy flavor(injection/foiling liquid), smoke (creosote/bitter?), salt, and sauce. You might try and wrangle a judge after they are done judging the contest to see if they will come over to your tent and tell you what they think of the brisket, or ask another team to do the same. Also remember that your Costco Prime is going up against the top teams cooking SRF Black/Gold and the vaunted A9's, so you need to get A LOT of flavor out of those Primes, and you need to cook them perfectly. I think the primes are easier to get good BE's out of, but they are not as nice on the slices. |
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10-24-2017, 04:39 AM | #36 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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The rules state "Each contestant must submit at least six (6) portions of meat in an approved container." So portion would be a rib (as they must be presented with the bone... and I saw one this year that wasn't!) or any combination of pieces and/or enough other meat from chicken/hen to make up adequate portions (which could be sliced, chopped, pulled), any combination of brisket or pork slices, pulled or chopped meat for 6 portions. So even something as unusual as 1 drumette and enough pulled thigh meat for 3 portions, and 2 breast slices would still be a legal chicken entry. But honestly if you feel strongly enough about your food to do a combination entry, for example... money muscle slices, plugs and pulled pork... have enough for each judge to get some of each.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
Last edited by thirdeye; 10-24-2017 at 05:30 AM.. |
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10-24-2017, 05:28 AM | #37 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
It sounds like you figured out the comment card and the judge that mentioned the non-separating slices. Although voluntary... if the judge that didn't get a slice didn't fill out a comment card letting you know about that, I'll bet the TC (or another judge) dropped a hint that it would be beneficial... and it is. Although the judge shouldn't score down for the missed slice... it looks like that judge didn't care for the taste or tenderness of the 1 or maybe 2 BE's that they took (sure they could have taken more than 1 BE). Had I been filling out the comment card I would have elaborated on the 6 and most likely the 7 by using the check boxes.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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10-24-2017, 07:32 AM | #38 | |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Quote:
Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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10-24-2017, 08:36 AM | #39 | |
Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
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10-24-2017, 08:40 AM | #40 | |
Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
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Quote:
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10-24-2017, 08:43 AM | #41 |
Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
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I didn't inject the brisket, and I only do S&P rub. I've never truly tasted the difference injecting the flat can make on the slices. The ones i've done have came out the same as the ones with no injection.
The fact virtually every competitor injects, I have to experiment some more. Any recommendations for commercial injections - I'm looking at Butcher BBQ? |
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10-24-2017, 11:13 AM | #42 |
Full Fledged Farker
Join Date: 07-26-13
Location: Rochester, NY
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You score the meat you did get.
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Boogity Boogity BBQ Pit Crew Chief, CBJ, CTC, '03 Kettle w/ Smoke EZ, Jumbo Joe |
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10-24-2017, 11:19 AM | #43 |
Full Fledged Farker
Join Date: 07-26-13
Location: Rochester, NY
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Haha, let us not forget the poor, suffering table captain.
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Boogity Boogity BBQ Pit Crew Chief, CBJ, CTC, '03 Kettle w/ Smoke EZ, Jumbo Joe |
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10-24-2017, 04:01 PM | #44 | |
is One Chatty Farker
Join Date: 10-21-14
Location: Olive Branch, MS
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Quote:
Just keep practicing and continue improving and you'll be fine.
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Meatcraft BBQ - Backyard Jambo Pit, 18 WSM, 22 WSM, 2 X Auber controllers |
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10-24-2017, 07:40 PM | #45 | |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
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Quote:
Lots of good commercial rubs out there. For brisket, I really like Peppered Cow by Simply Marvelous. Good luck, and have fun experimenting. |
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