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BrooklynQ
Guest
Looks good - but as blurry as your avatar!
Bigmista
somebody shut me the fark up.
Blurry was my first thought also. Try to trim your thighs so they are all the same size.
cmcadams
Quintessential Chatty Farker
I think pork is tough to do to look like more than a pile of dog food, but more bark in it would be good. The brisket is a bit over-wet looking for me, but not bad at all. Ribs look good, chicken looks good but not great (what bigmista said). If you're going to use lettuce, make it more even overall. How did you do on appearance scores?
"Roger" to all the above comments.
Overall, not bad--just needs tweaking and attention to detail.
Pics are really hard to evaluate, but seems to be a lot of sauce. This is a regional thing, but lots of sauce is not used in my area--may be fine in yours :lol:
Great starting point!
TIM
Overall, not bad--just needs tweaking and attention to detail.
Pics are really hard to evaluate, but seems to be a lot of sauce. This is a regional thing, but lots of sauce is not used in my area--may be fine in yours :lol:
Great starting point!
TIM
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bige1
Guest
Hello everyone thanks for the comments.my appearence scores on chicken were 7-9-7-6-9-8 ribs were 8-8-7-8-9-7 pork 7-6-7-9-7-5 brisket 5-5-6-5-5-5
cmcadams
Quintessential Chatty Farker
I'm a bit surprised brisket was so low. I didn't expect 9's, but not 5's. But I'm not surprised the ribs did the best in presentation. How'd you come out in the categories overall?
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bige1
Guest
28th chicken - 15th ribs - 47th pork - 46th brisket it was my first time smoking a brisket i really over cooked it .. on pork i injected the roast i have never done that before i should have cooked it like i do at home i dont know what i was thinking , i cant wait till june i need to redeem myself in pork at the next comp... thanks for the comments ...eric
cmcadams
Quintessential Chatty Farker
I'd recommend doing a full practice run first, and posting pics like these (but in focus 
from the practice to get feedback before going to the next one in June.
from the practice to get feedback before going to the next one in June.
Eric,
Some things that "may" help on brisket appearance scores.
These are all in the nature of "art-work", not "does it look tasty".
The slices do not appear to be contiguous, presented in order as cut. There are longs and shorts with different curved edges. Were they placed in the box in the same order cut?
Last one on left "appears" to have a chunk missing. Optical illusion or cook's sample? :lol:
The best presentations I have seen had the slices spaced evenly.
Like I said--pure artisan side of the job.
Do they look "tasty"--YUP.
Just some thoughts.
TIM
Some things that "may" help on brisket appearance scores.
These are all in the nature of "art-work", not "does it look tasty".
The slices do not appear to be contiguous, presented in order as cut. There are longs and shorts with different curved edges. Were they placed in the box in the same order cut?
Last one on left "appears" to have a chunk missing. Optical illusion or cook's sample? :lol:
The best presentations I have seen had the slices spaced evenly.
Like I said--pure artisan side of the job.
Do they look "tasty"--YUP.
Just some thoughts.
TIM
