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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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Unread 07-10-2014, 07:08 AM   #16
ModelMaker
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Mr. Towersof,
Shoot on over to BBQ Critic.com and spend some time looking and reading what judges think of different meat entrys. Lots of very good information on what judges think are at your finger tips.
Good luck.
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Unread 07-10-2014, 07:09 AM   #17
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You can also post them here. Also take some time to browse that site to see what others are doing successfully.
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Unread 07-10-2014, 08:20 PM   #18
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it is 8's all day. push the meat together and trim the ribs a little more even.

wouldnt be surprised to see that box get mostly 9's though. You put red meat in a box on top of parsley...that gets 9s a lot of the time.
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Unread 07-11-2014, 12:36 PM   #19
Southern Home Boy
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Plus:
Great color; very moist and juicy looking;

Minus:
Uneven cuts; inconsistant color; "fingernails" distracting in the "up" position; garnish distracts from overall presentation (too "shaggy")

Suggestions:
1. Bone tips down - What I call the "Fingernails" or the portion of the bone that the meat pulls away from can be distracting. Put them at the bottom of the box so the eye travels across the meat to get to them instead of becoming the center focal point in the middle of the box.
2. Even up the cuts - Symmetry is important in creating a visual tableau. It's all about balance and how you create the overall experience for the eye. If you are going to block out your ribs, the block should be as even as possible. That means your cuts need to be as parallel as possible. Try to get bones from the same rack whenever possible. That way even if the cuts are a little off, the overall picture is still good.
3, HOWEVER, don't sacrifice color for evenness. If you have four racks and you can get five good ribs from one rack and two or three from another, but they're different colors, go with color and separate your ribs. Color - not evenenss - is what the judge will see and interpret first.
4. Remember: Appearance is the least-wekghted portion of the judging process. Concentrate your energy on taste and texture that are both weighted more heavily. In this case, form following function will serve you better. It doesn't matter how pretty they are if they don't taste or pull well.
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Unread 07-12-2014, 08:41 AM   #20
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Quote:
Originally Posted by Southern Home Boy View Post
Plus:
Great color; very moist and juicy looking;

Minus:
Uneven cuts; inconsistant color; "fingernails" distracting in the "up" position; garnish distracts from overall presentation (too "shaggy")

Suggestions:
1. Bone tips down - What I call the "Fingernails" or the portion of the bone that the meat pulls away from can be distracting. Put them at the bottom of the box so the eye travels across the meat to get to them instead of becoming the center focal point in the middle of the box.
2. Even up the cuts - Symmetry is important in creating a visual tableau. It's all about balance and how you create the overall experience for the eye. If you are going to block out your ribs, the block should be as even as possible. That means your cuts need to be as parallel as possible. Try to get bones from the same rack whenever possible. That way even if the cuts are a little off, the overall picture is still good.
3, HOWEVER, don't sacrifice color for evenness. If you have four racks and you can get five good ribs from one rack and two or three from another, but they're different colors, go with color and separate your ribs. Color - not evenenss - is what the judge will see and interpret first.
4. Remember: Appearance is the least-wekghted portion of the judging process. Concentrate your energy on taste and texture that are both weighted more heavily. In this case, form following function will serve you better. It doesn't matter how pretty they are if they don't taste or pull well.
Lots of great info here!
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