1st turn box photos-kings mountain cookoff

bige1 · 04-18-2006, 08:24 PM

Hello fellow q-ers, here is my photos from my 1st comp... tell me what you think ....thanks eric

BrooklynQ · 04-18-2006, 11:11 PM

Looks good - but as blurry as your avatar!

Bigmista · 04-18-2006, 11:30 PM

Blurry was my first thought also. Try to trim your thighs so they are all the same size.

cmcadams · 04-19-2006, 05:59 AM

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?

The_Kapn · 04-19-2006, 09:12 AM

"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

Great starting point!

TIM

bige1 · 04-19-2006, 02:23 PM

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 · 04-19-2006, 02:28 PM

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?

bige1 · 04-19-2006, 02:45 PM

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 · 04-19-2006, 02:56 PM

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.

The_Kapn · 04-19-2006, 03:06 PM

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?

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

04-18-2006, 11:30 PM	#3
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Blurry was my first thought also. Try to trim your thighs so they are all the same size. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

04-19-2006, 05:59 AM	#4
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	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? __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-19-2006, 09:12 AM	#5
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	"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 Great starting point! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

04-19-2006, 02:28 PM	#7
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	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? __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-19-2006, 02:56 PM	#9
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	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. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-18-2006, 11:11 PM	#2
BrooklynQ Banned Join Date: 07-18-04 Downloads: 0 Uploads: 0	Looks good - but as blurry as your avatar!

04-19-2006, 02:23 PM	#6
bige1 Found some matches. Join Date: 04-05-06 Location: kings mtn nc Downloads: 0 Uploads: 0	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

04-19-2006, 02:45 PM	#8
bige1 Found some matches. Join Date: 04-05-06 Location: kings mtn nc Downloads: 0 Uploads: 0	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

04-19-2006, 03:06 PM	#10
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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? 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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

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