Pseudo Turn in Boxes

[cmcadams]

Here are some sort of turn ins we did last week prepping for a comp. They're sort of because my wife wasn't trying to really do turn ins, more just playing with some ideas.

Chicken.. trying to fill up the box

Ribs, not filling the box, but playing with layering 2 rows of ribs

Pork, trying to pull off chunks instead of shredding. If anyone knows why this is a bad idea, let me know... but we liked it overall... and we'll put more in the box (same with ribs)

And brisket, with burnt ends cut up in the front corner. Pic is out of focus, but the smoke ring looks great. We also didn't put sugar water or apple juice on pork or brisket for this practice, though we will at the comp.

 

[Bigmista]

I don't know if you were asking for opinion or not so if you weren't feel free to tell me to take a flying leap...

Chicken: Something isn't quite right with the right side of the box.

Ribs: The meat itself looks good. I was told that it was best to keep the ribs together and make them look like a whole slab. Avoid showing the sides if possible.

Pork: I honestly don't know how that plays. I don't know how judges grade a pile of pork on appearance.

Brisket: Love the smoke ring!

I know these are practice so no lettuce comments.

 

[cmcadams]

Neil,

The turn ins weren't full blown runs at appearance... more just trying something here and there. The chicken on the right was darker because of a different rub... The ribs will likely be twice that much.. just playing with stacking, and I think we liked that part. The lettuce was basically just a bed to use as a backdrop, and we just reused the same lettuce. But the comments are appreciated.

Also on the chicken... my teammate keeps wanting to stuff more in the box... but I'm pushing back to only do 6 thighs, I think.

 

[rookiedad]

personally, i like the idea of the pieces rather than shreds of pork, but i would try to go only with the outer meat, not the greyish stuff near the bone.
phil

 

[Leeper]

Curt - a few thoughts from a CBJ


Chicken - (4) There is just too much going on there, why go with drumbsticks and thighs? My thought when I see both types of cuts is "I wonder what the other cut tastes like, better or worse thatn what I just picked to try?". Also the random clumps of sauce on each piece look a bit off, I usually am looking for even sauce coating and the chucks make it look a bit sloppy.

Ribs - ( 8 )I would try to add 2 more ribs to make it look a bit fuller, otherwise they look very nice. A bit more of a glaze or shine would make them "pop" a bit more.

Pork - (7) I like what you are trying to do with the chunks vs. pure shredded but I would be worried about some judges being turned off by it. I have seen chunks turned in before but usually they are surrounding a mound of pulled. The other part to watch out for withthe chunk is the somewhat "off" almost green color that can show when the meat is presented this way. When pulled and sauced you can hide most of the strange colors that come through sometimes.

Brisket - ( 8 )That is a very nice ring and the overall box looks great. I would have liked to seen the meat going from small to large cuts vs. large to small and make sure the burnt ends don't start to overlap the slices, you would not want them to look sloppy or cut the view of that nice ring.



These are just some thoughts from a guy that judges, take them or tell me to buzz off but it looked like you were looking for comments.


Mike

 

[Jeff_in_KC]

Just a few comment from my limited experience, Curt...

Chicken: definitely only go with 6 thighs! I used to try to cram 8 in a box and as soon as I switched and started doing just 6, my scores rose a lot. Of course I got real meticulous with my appearance so that probably had something to do with it.

Ribs: Neil said he was told to keep them looking like a slab and not show sides. Paul Kirk's Championship BBQ says just the opposite. I'm going to try something totally different at the GAB in two weeks. I don't have squat to lose since my scores in keeping them looking like slabs have SUCKED!

Pork: Again, I tried putting chunks of pork in the box at DeSoto, KS last year (see my Web site photo album for a picture), thinking more bark, better score... didn't happen. In fact, when I go back and look at the box now, D.A.L. scoring would not have surprised me. I'm not sure what the answer is on pork. How can just a pile of pulled, chunked or chopped pork look excellent? I can cook it well. I can't score for chit!

Brisket: Personally, I like the burnt ends in the box BUT... if a judge tastes one and scores your tenderness on a dried, tough chunk, you're screwed. If you do them, I'd avoid the traditional chewy burnt ends. Keep the one piece off the top of the brisket slice. It looks like you had a bark problem on the left side of the slices? Great smoke ring!

 

[cmcadams]

Yeah, there's a bark problem... I just didn't take the time to clean it up, as we were going more for just the concept than a finished box... and the ends that go in won't be chewy, or they won't go in. I'm not really going to make burnt ends... just take the end pieces and cut them up. That's my favorite part, so I'll give the judges a chance to try it if it turns out well.

and the stuff on the chicken is the rub... the mistake I made was using a new brush and putting the sauce on cold... won't happen again, esp in competition. I'm even considering thinning the sauce and spraying it on lightly.

the thought behind the pork chunks was kind of trying to steer the judges into taking what I want them to taste... a piece with bark and meat on it. The problem partly is getting enough good looking chunks to fill the box well, I think.

My wife does the boxes for comp, and she's meticulous with the greens and the bark. None of those boxes would pass muster with her.

We've done the ribs showing sides and done crappy before... thought we'd try the slab look... but if we can't get enough that look good all in a row, we'll do the side thing again, I'm sure.

Thanks for the input everyone.

I will say the food was good eating!

 

[bbqjoe]

I don't know from competitions and turn in boxes.....
But I have to ask, is that lettuce thing a standard?
Does everyone do it?

You go to just about any BBQ joint and the last thing you're going to get is a bed of lettuce under your meat.

I'm sitting here thinking there has to be something a little more unique, and maybe less cliche'.

 

[cmcadams]

All you can use for garnish is green leaf lettuce, parsley or cilantro... The idea is not to be too unique in that regard. Anything else is a disqualification.

 

[bbqjoe]

All you can use for garnish is green leaf lettuce, parsley or cilantro... The idea is not to be too unique in that regard. Anything else is a disqualification.

HMMMMMMMMM......I see.

 

[ModelMaker]

well heres my thoughts, keep in mind I just finished KCBS class this spring and my first contest will be July 9 at Des Moines.

Chicken (6) looks good, color perfection does'nt turn me off too much, way too much chicken in the box, just the thighs or legs don't want to have to choose.

Ribs (7) box looks under utilized, nice color, look moist. I like to see the bone reveal shows proper cooking time. Slab vs. pieces? If I see pieces out of line I wonder what is wrong with the slab?

Pork (8) much prefer chunks to shreds. The off colors much more prevelent here vs chicken. I understand where the color comes from but if you can help it, try to use only that beautifull pink. Yes, yes,yes, send in the bark!!!

Brisket (8+) Thats it!! Smoke ring is not part of the judging but mentality rules your eyes... large to small I want to see the best up front. The burnt ends? We all know where they come from so super tender is not expected but always appreciated. It's like a little kiss from the cook to the judge.

Lettuce?? Not required in KCBS event. MUST not reflect in the score.
Pull the garnish out of any of those boxes and tell me what you think!!

 

[Bigmista]

Perhaps you could dip your chicken in sauce instead of brushing or spraying.

 

[Jeff_in_KC]

I know it isn't a salad contest but I'm never going to NOT use garnish in my boxes unless it becomes illegal to do so. First off, people eat with their eyes first. I believe garnish isn't just to look pretty but gives a huge contrast between the meat and greenery (unless you gor REALLY bad chicken!) and makes the meat stand out much more. it's like the perfect picture frame around a picture. It enhances the picture and brings out what you want to be brought out. Secondly, the lettuce kinda keeps the meat from sliding around in the box from the time you close the lid until the time the table captain opens it and shows it around.

 

[ModelMaker]

At the class they brought in chicken, 6 thighs sitting in a box well surrounded with greenery and 6 legs just sitting in the box. Rules say there should be no difference in how you judge appearence. I WILL make every effort to do so... but my eyes know the difference. I don't expect to ever see a plain box though.