First Comp Boxes... Critique, Please.

MoGreen · 04-19-2010, 08:41 PM

Here's the breakdown of appearance scores:

Chicken- 6/9/9/9/9/9 What was that guy's problem?

Ribs- 9/8/9/7/8/7

Pork- 7/8/9/9/8/8

Brisket- 9/8/9/8/8/8

These photos were taken under a red tent, so keep in mind that everything looks a little more rosy than it did in real life.

Be honest. We're dying to improve!

JD McGee · 04-19-2010, 09:05 PM

Chicken box looks great...
Ribs look a bit jumbled...kinda all over the place...
Pork slices look a bit too saucy...chunks look great...
Brisket slices are uneven and not uniform in thickness...

Just my 2c...

MoGreen · 04-19-2010, 09:16 PM

Yeah, I should have thinned out the sauce on those pork slices. Ribs should look more like a unified rack? Is that what you mean? Should we trim the edges of the brisket slices to keep them uniform? Thanks for the input, JD.

JD McGee · 04-19-2010, 09:19 PM

Quote:

Originally Posted by MoGreen

Yeah, I should have thinned out the sauce on those pork slices. Ribs should look more like a unified rack? Is that what you mean? Should we trim the edges of the brisket slices to keep them uniform? Thanks for the input, JD.

Exactly...

smknwhlswife · 04-19-2010, 09:46 PM

Since you will get lots of feed back for the food, I will give some on the parsley (even though it shouldn't count, but you put it in the box so....) Make sure the color of the parsley is similar. Notice how the light green stands out from your pork & rib box. You can always hide the ugly greens under the food. Also I try to have a "bed of parsley". I even flatten it down, this way I don't have some sticking up and some not showing. Hope this helps.

NateOwsley · 04-19-2010, 10:09 PM

beautiful chicken

G$ · 04-19-2010, 10:21 PM

All I have to say is .... "first timer" boxes sure have improved in the last few years.

Meat Burner · 04-19-2010, 10:52 PM

Loose the red tent, makes it difficult to look at. Sauce seams heavy but may be the red tint thingy. Chicken looks really good...cept the red tint thingy. LOL Just farkin with ya bro. Boxes look really good!

Meat Burner · 04-19-2010, 11:12 PM

Mo, seriously the chicken looks great but who knows about the one judge, that is just what it is sometime. Pork looks great on the pulled pieced but the money muscle looks awful with all that sauce, JMO. Visual impression is that all you would be tasting would be sauce and not meat. Ribs look pretty good but the one on the left and the right are not close enough to the same. The left one really distracts from the presentation. You need to kiss the bbq gods for those score on appearance on the brisket bro. Not very neat at all. Hey, you asked brother. Don't ask how my last brisket scored...it was not pretty. LOL

MoGreen · 04-20-2010, 07:32 AM

Thanks, Kim . I see what you mean about the difference in color. I didn't notice that until you mentioned it.

MoGreen · 04-20-2010, 07:36 AM

Hey, Meat, thanks for the feedback. You're right... I asked. I was tempted not to post pics of our chicken and brisket since we did pretty good on those, but at the same time, I knew there were people on here who are so detail oriented that they would find a few issues with them. This kind of stuff will only make us better, and your feedback is appreciated.

monty3777 · 04-20-2010, 09:09 AM

It looks like you used slices from two different places on the flat. Not that that should matter, but it is immediatly obvious - therefore it got my attention. The top of the last three slices looked great. To me the pork looks pretty good. Folks are saying to lose some of the sauce - I wonder how your taste score was?

MoGreen · 04-20-2010, 09:40 AM

Those are actually slices from 2 different flats. Taste scores on the pork were all over the map... 7/9/6/8/9/9. It placed 15th out of 47 teams. I didn't think to thin the sauce out like I did for my chicken, which used the same sauce and got 8/8/7/9/9/8 for taste. There was no sauce on the pulled, I just dredged it in the jus from the foil.

Lake Dogs · 04-20-2010, 10:07 AM

DUDE! For fist comp; A+. Very well done. For having to use 2 different flats, you did
pretty well getting them in there. Ribs... I dont know; they just didnt say "YOU WANT
TO EAT THIS" to me. I really liked the pork chunks, and agree that it appears to have
too much sauce on the MM (appearances being appearances). Chicken; well done.

MattG · 04-20-2010, 10:19 AM

Graet job for first time out. I would like to know where the 6 came from. I really liked the chicken

04-19-2010, 09:05 PM	#2
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Chicken box looks great... Ribs look a bit jumbled...kinda all over the place... Pork slices look a bit too saucy...chunks look great... Brisket slices are uneven and not uniform in thickness... Just my 2c... __________________ Wine Country "Q" Competition BBQ

04-19-2010, 09:46 PM	#5
smknwhlswife is One Chatty Farker Join Date: 09-05-06 Location: Kansas City, KS Downloads: 0 Uploads: 0	Since you will get lots of feed back for the food, I will give some on the parsley (even though it shouldn't count, but you put it in the box so....) Make sure the color of the parsley is similar. Notice how the light green stands out from your pork & rib box. You can always hide the ugly greens under the food. Also I try to have a "bed of parsley". I even flatten it down, this way I don't have some sticking up and some not showing. Hope this helps. __________________ Kim Wife of HoDeDo Smoke On Wheels www.smokeonwheels.com Yoder Cookers YS-640 & YS-480 / FEC-100 Fast Eddy + Q-Kitchen / Big Green Egg / $25 Hasty-bake Model 410 / Weber Kettles

04-19-2010, 10:09 PM	#6
NateOwsley On the road to being a farker Join Date: 09-24-09 Location: Pewee Valley, KY Downloads: 0 Uploads: 0	beautiful chicken __________________ www.KentuckySmokeSquad.com - Backwoods Party, Bubba Keg, Natures Grilling Products, KCBS CBJ

04-19-2010, 10:21 PM	#7
G$ is One Chatty Farker Join Date: 01-01-05 Location: Southern Arizona Downloads: 0 Uploads: 0	All I have to say is .... "first timer" boxes sure have improved in the last few years. __________________ Totally Que-Less BBQ Team

04-19-2010, 10:52 PM	#8
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Loose the red tent, makes it difficult to look at. Sauce seams heavy but may be the red tint thingy. Chicken looks really good...cept the red tint thingy. LOL Just farkin with ya bro. Boxes look really good! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

04-19-2010, 09:16 PM	#3
MoGreen On the road to being a farker Join Date: 08-10-09 Location: Whitfield Estates, TN Downloads: 0 Uploads: 0	Yeah, I should have thinned out the sauce on those pork slices. Ribs should look more like a unified rack? Is that what you mean? Should we trim the edges of the brisket slices to keep them uniform? Thanks for the input, JD.

04-19-2010, 11:12 PM	#9
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Mo, seriously the chicken looks great but who knows about the one judge, that is just what it is sometime. Pork looks great on the pulled pieced but the money muscle looks awful with all that sauce, JMO. Visual impression is that all you would be tasting would be sauce and not meat. Ribs look pretty good but the one on the left and the right are not close enough to the same. The left one really distracts from the presentation. You need to kiss the bbq gods for those score on appearance on the brisket bro. Not very neat at all. Hey, you asked brother. Don't ask how my last brisket scored...it was not pretty. LOL __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

04-20-2010, 07:32 AM	#10
MoGreen On the road to being a farker Join Date: 08-10-09 Location: Whitfield Estates, TN Downloads: 0 Uploads: 0	Thanks, Kim . I see what you mean about the difference in color. I didn't notice that until you mentioned it.

04-20-2010, 07:36 AM	#11
MoGreen On the road to being a farker Join Date: 08-10-09 Location: Whitfield Estates, TN Downloads: 0 Uploads: 0	Hey, Meat, thanks for the feedback. You're right... I asked. I was tempted not to post pics of our chicken and brisket since we did pretty good on those, but at the same time, I knew there were people on here who are so detail oriented that they would find a few issues with them. This kind of stuff will only make us better, and your feedback is appreciated.

04-20-2010, 09:09 AM	#12
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA Downloads: 0 Uploads: 0	It looks like you used slices from two different places on the flat. Not that that should matter, but it is immediatly obvious - therefore it got my attention. The top of the last three slices looked great. To me the pork looks pretty good. Folks are saying to lose some of the sauce - I wonder how your taste score was? __________________ John 21:9

04-20-2010, 09:40 AM	#13
MoGreen On the road to being a farker Join Date: 08-10-09 Location: Whitfield Estates, TN Downloads: 0 Uploads: 0	Those are actually slices from 2 different flats. Taste scores on the pork were all over the map... 7/9/6/8/9/9. It placed 15th out of 47 teams. I didn't think to thin the sauce out like I did for my chicken, which used the same sauce and got 8/8/7/9/9/8 for taste. There was no sauce on the pulled, I just dredged it in the jus from the foil.

04-20-2010, 10:07 AM	#14
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	DUDE! For fist comp; A+. Very well done. For having to use 2 different flats, you did pretty well getting them in there. Ribs... I dont know; they just didnt say "YOU WANT TO EAT THIS" to me. I really liked the pork chunks, and agree that it appears to have too much sauce on the MM (appearances being appearances). Chicken; well done. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

04-20-2010, 10:19 AM	#15
MattG is one Smokin' Farker Join Date: 06-29-09 Location: Madison Ga. Downloads: 0 Uploads: 0	Graet job for first time out. I would like to know where the 6 came from. I really liked the chicken __________________ Stumps Stretch, WSM, Bar-B-Chef Smoker, UDS in progress

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