Turn In Box - Please Critique

[SteerCrazy]

We entered the VFW Overland Park contest over the past weekend and let's just say don't leave toothpicks in your chicken because the judges frown upon that:doh: We don't usually have to toothpick our chicken but we made some changes that required it and all I kept thinking was don't leave any toothpicks in, well we did and our chicken was DQ'd.
This was our 3rd contest ever. We didn't get any calls like our first 2 contests but we made some changes and now know the error of my decisions.

This was our first attempt at slicing the money muscle for our pork entry.
Sorry for the angle of photo but any criticism or suggestions would be appreciated. First photo is pre-sauce, Second photo is with sauce


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Scores were 996 887 788 767 898 788

I feel that brisket is my strongest category and I've stepped up my brisket a notch. This brisket I felt was good enough without sauce so I didn't sauce it. BIG mistake. At least one judge appreciated it, I guess. I spooned over the marinade from the foil before I sent it off. The brisket was very tender and very juicy, it was probably the best I've done. I did sauce the burnt ends though.


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Scores were 889 867 878 878 978 999

Again, any advice, comments, criticism would be appreciated. Thank You

 

[topchefvt52]

OK...you asked for it

Pork itself looks alright though the lighting is a bit dark. The parsley looks a bit "scattered" Both pork boxes have sauce smudges on them.

The brisket box appears a bit overcrowded. Nice scores from the judges, though.

 

[big brother smoke]

More pork.

 

[Capn Kev]

Pork pics:
1) Parsley beds are a bit rough. I like mine more like "putting greens".
2) Need more pork in the boxes.


Brisket:
1) Slices should be trimmed to fit box. Box looks slightly crowded.
2) Meat looks a little dry (maybe just the picture)...try spritzing just before turn-in with au jus.

 

[Sledneck]

Pork box needs more pork as well as some pork meat that is not just showing bark

Love the brisket box

 

[SteerCrazy]

Thanks for the comments so far. I agree on the parsley. In the past 2 comps we 'lifted' the parsley by having some sliced lettuce underneath and having the parsley more compacted. I think we'll go back to that.

I agree more pork in the box, does the money muscle look ok or should I fan it to show the meat?

Brisket was spooned with my marinade from the foil before I sent it off to the judges. I guess we'll continue to sauce and I think trimming the brisket more to fit in the box, I was happy with presentation scores though, seems as though taste was the only factor.

 

[Jacked UP BBQ]

The pork needs more sauce. Unless garnish is perfect, do not put it in the box. Def need more pork also with some meat showing, that looks like a pile of bark and no meat.

Brisket box looks good, think the burnt ends are a little big and not enough cooked edge around them. Pick and choose where you take them from better to get the outside at least around half of them.

Like you said you need to sauce. SAUCE IS BOSS IN KCBS!

 

[SteerCrazy]

The pork needs more sauce. Unless garnish is perfect, do not put it in the box. Def need more pork also with some meat showing, that looks like a pile of bark and no meat.

Brisket box looks good, think the burnt ends are a little big and not enough cooked edge around them. Pick and choose where you take them from better to get the outside at least around half of them.

Like you said you need to sauce. SAUCE IS BOSS IN KCBS!

Thank you very much. The 1st pork photo is without sauce and the 2nd photo is after I sauced it and turned it in. Wasn't sure about the money muscle, that's how I've seen most submitted, didn't know if fanning out the m.m. to show the meat would make a difference.

Again, thank you everyone for the information

 

[Willie's BBQ]

thought about putting some pulled pork in with the chunks?????

 

[BRBBQ]

I agree more pork, brisket I like scores showed on appearance.

 

[SteerCrazy]

thought about putting some pulled pork in with the chunks?????

For some reason pulled never really appealed to me and I don't think it does in the Midwest (i could be wrong). Adding more chunks would be the idea and showing more of the meat rather than the bark.