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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 07-09-2014, 06:09 PM   #1
TowersOfFood
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Default Practice Turn in box

Please tell me what you think and if I did anything wrong
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Unread 07-09-2014, 06:13 PM   #2
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Me Eatee!
Turn the picture so we see it vertical.
Looks yummy
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Unread 07-09-2014, 06:13 PM   #3
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It would look better if the ribs came from the same rack. At least each group of 4. I would put the exposed bone down and tidy up the parsley. The parsley is not judged, but in this case it is taking away for the "picture"
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Unread 07-09-2014, 06:14 PM   #4
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Oh the 3rd from the left is overdone - let me eat it now!
Delicious.
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Unread 07-09-2014, 06:19 PM   #5
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Thanks for the advise. I'm having another practice run Sunday.
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It would look better if the ribs came from the same rack. At least each group of 4. I would put the exposed bone down and tidy up the parsley. The parsley is not judged, but in this case it is taking away for the "picture"
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Unread 07-09-2014, 06:21 PM   #6
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The first thing you did wrong was post this in Q-Talk.

I moved it to the competition forum.

The second thing is the angle of the picture. Judges look at the box from the end with the tabs, so the picture would be easier to view that way. I'll see if I can rotate it.
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Unread 07-09-2014, 06:25 PM   #7
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Sorry about that. As far as the picture I did it from my iPad I guess it turned. Now I know to post in this forum for competition. Thanks again for your help.
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The first thing you did wrong was post this in Q-Talk.

I moved it to the competition forum.

The second thing is the angle of the picture. Judges look at the box from the end with the tabs, so the picture would be easier to view that way. I'll see if I can rotate it.
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Unread 07-09-2014, 06:35 PM   #8
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Looks good but are the ribs on the bottom the same length as the ones on the top. Only reason I'm asking is if the ones on the bottom are shorter, than I would put those on top. Don't get me wrong it's a good looking box
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Unread 07-09-2014, 06:48 PM   #9
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I think you built the box on the lid.
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Unread 07-09-2014, 06:48 PM   #10
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Something like this, has been good to me. 4 on 4, 5 on 5, I always take them consecutively from each rack.
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Unread 07-09-2014, 06:49 PM   #11
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Quote:
Originally Posted by Dex View Post
I think you built the box on the lid.
I was wondering about that, too
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Unread 07-09-2014, 07:05 PM   #12
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Quote:
Originally Posted by Ron_L View Post
I was wondering about that, too
Yep, tabs should be on the top
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Unread 07-09-2014, 08:57 PM   #13
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As for the ribs, they look good...I like the color a lot. They look very moist as well; not too much sauce. The front row, 3rd from the left is a little different coloration from the others in the front and has some goop on the bone...I would clean that up. Try to get consecutive bones because they will line up better; I can see the front row that they do not line up across the bottom so that detracts from the appearance. Work on getting your cuts straighter as well. If you're not already, try cutting them face down so you can line your knife up better.

Overall they look good!
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Unread 07-09-2014, 09:36 PM   #14
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I agree totally with Beth!
Additionally, in this case, 4 on 5 would have looked better for balance. Judges are supposed to judge the meat, but overall impression may get your score reduced. Try to frame the meat with the garnish so that you have the same amount showing all the way around. Again, try to make each rib as identical as possible to the rib on either side of it.

Good start, just tweak it a bit to improve.
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Unread 07-10-2014, 05:09 AM   #15
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Thanks for all the tips. I have a lot to improve on. Thank god I don't compete until September. I will post again on my next practice.
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