Sublime Smoke's Practice Run Massive Amounts of Pron

[headbanger]

Man, I really need to find a neighbor like you! Everything looks awesome! :thumb:

 

[Roadharley2]

Great Post. I'm also a newbie looking at doing a comp. this fall. Your post sure raises the bar for my expectations.

 

[aawa]

That pork box is immaculate. You might even say ... sublime :mrgreen:

Seriously though, I loved the pork box. You would not be in any trouble with a formed mound like that anywhere around here.

The ribs look to be a little heavy on sauce and maybe a bit off-kilter, but they're still an easy 8 from me. Chicken also looks great, another 8/9. Brisket looks great with and w/out the chunks, but I think your slices look so good by themselves, I would have presented them w/out - 9s all day on that box.

Thanks for the feed back. I'm trying to find pictures where you get the whole box from overhead and going to post them on BBQcritic so I can get more feed back.

Man, I really need to find a neighbor like you! Everything looks awesome! :thumb:

You don't need a neighbor like me, you need to be that neighbor!

Great Post. I'm also a newbie looking at doing a comp. this fall. Your post sure raises the bar for my expectations.

I have personally watched countless hours of youtube videos on trimimng meats, building boxes, and what to bring to your comps. Daryl Mast has some really good videos out where he followed Sin City Smokers at the Jack one year. I figured lot of theory watching and hten lots of practice. I have been practicing chicken thighs each weekend for over a month!

 

[legendaryhog]

Looking good guys. Especially chicken box. Looks are only one category of judging though, so even if some of your boxes don't look "perfect" (whatever that is), you could get great scores taste and tenderness (I assume this is a KCBS event???). Appearance is the lowest weighted score: Appearance - .5600, Taste – 2.2972, Tenderness - 1.1428. That brisket flat looked really nice.

One suggestion, and I don't know how many teams do this, but it is always nice to throw in an extra portion (extra rib or thigh) for the person who oversees the table of six judges that will get your box so they can get a taste for volunteering their time.

 

[aawa]

Looking good guys. Especially chicken box. Looks are only one category of judging though, so even if some of your boxes don't look "perfect" (whatever that is), you could get great scores taste and tenderness (I assume this is a KCBS event???). Appearance is the lowest weighted score: Appearance - .5600, Taste – 2.2972, Tenderness - 1.1428. That brisket flat looked really nice.

One suggestion, and I don't know how many teams do this, but it is always nice to throw in an extra portion (extra rib or thigh) for the person who oversees the table of six judges that will get your box so they can get a taste for volunteering their time.

I knew that appearance is the lowest weighted. I worked hard on the taste and tenderness, but I also want to get as many points for the appearance. This cook went really well for taste/tenderness of all 4 categories. I can honestly say that the brisket and ribs were probably some of the best I have cooked to date. Chicken and pork were very good also, I think I can improve it, but I was happy with it. I have been practicing every weekend working on my cooking process to try to get my taste and tenderness on point.

 

[Ron_L]

That looks like a great time, and it sounds like you got out of it what you needed in terms of extra stuff, missing items, timeline, etc.


Now, for the boxes. First, I wish you had pictures of all of the boxes from the angle that a judge would look at them at the table. It looks like the chicken and ribs are from that angle.

I like to give my opinion on pictures of boxes in two parts...

1. Table score. At the table I would get 10 seconds or so to look at it.
2. Picking nits score :-D I can stare at the picture and pick it apart

Chicken
Table Score - 8
Nit Picking - The color looks a little orange and the sauce looks too heavy. It's also a little blotchy. Finally, the pieces are not very uniform. Uniform pieces make the box look better but also help the chicken cook evenly across pieces.

Ribs
Table score - 7 or 8
Nit picking - The sauce looks too heavy and uneven. The cuts are not even and the pieces are not placed in the box very neatly. There is a chunk of something on the left hand rob in the top row that should be removed.

Pork - Table score - 8
Nit picking - Sauce looks a little heavy. The slices look good but I'm not seeing them at the same angle as I would at the table so it's hard to tell. The tubes could use some clean up, get rid of loose pieces of met, mostly. The bowl shaped dome of pulled pork doesn't look good to me. It's not appetizing. You would be better off with a neat, but freeform pile of pork IMHO.

Brisket
Table score - 8 or 9 (depends on the face of the slices)
Nit picking - It's hard because of the angle, but I'm thinking an 8 because the little I can see of the first slice looks like the sauce is blotchy and there are bits of stuff on there, and the slices are not arranged uniformly. Also, the slices look thicker than "normal". Typically a slice should be the thickness of a pencil. Finally, around here, brisket is typically presented without sauce, or with very little sauce. I'm not sure what scores well in your area.

The box with the cubes looks good, but the same comments above apply.

Overall, the garnish is uneven and there is some yellow parsley in there. It's not supposed to be scored, but it takes away from the overall perception of the box.

 

[aawa]

That looks like a great time, and it sounds like you got out of it what you needed in terms of extra stuff, missing items, timeline, etc.


Now, for the boxes. First, I wish you had pictures of all of the boxes from the angle that a judge would look at them at the table. It looks like the chicken and ribs are from that angle.

I like to give my opinion on pictures of boxes in two parts...

1. Table score. At the table I would get 10 seconds or so to look at it.
2. Picking nits score :-D I can stare at the picture and pick it apart

Chicken
Table Score - 8
Nit Picking - The color looks a little orange and the sauce looks too heavy. It's also a little blotchy. Finally, the pieces are not very uniform. Uniform pieces make the box look better but also help the chicken cook evenly across pieces.

Ribs
Table score - 7 or 8
Nit picking - The sauce looks too heavy and uneven. The cuts are not even and the pieces are not placed in the box very neatly. There is a chunk of something on the left hand rob in the top row that should be removed.

Pork - Table score - 8
Nit picking - Sauce looks a little heavy. The slices look good but I'm not seeing them at the same angle as I would at the table so it's hard to tell. The tubes could use some clean up, get rid of loose pieces of met, mostly. The bowl shaped dome of pulled pork doesn't look good to me. It's not appetizing. You would be better off with a neat, but freeform pile of pork IMHO.

Brisket
Table score - 8 or 9 (depends on the face of the slices)
Nit picking - It's hard because of the angle, but I'm thinking an 8 because the little I can see of the first slice looks like the sauce is blotchy and there are bits of stuff on there, and the slices are not arranged uniformly. Also, the slices look thicker than "normal". Typically a slice should be the thickness of a pencil. Finally, around here, brisket is typically presented without sauce, or with very little sauce. I'm not sure what scores well in your area.

The box with the cubes looks good, but the same comments above apply.

Overall, the garnish is uneven and there is some yellow parsley in there. It's not supposed to be scored, but it takes away from the overall perception of the box.

Thanks for the insight! It helps a ton on what to look for when doing the box up. As for the parsley, I knew the discoloration was going to be mentioned. We just ran out of parsley and I know to buy more! I do know I have to work on having it sit and not get crushed down when putting the meat on it. I tried using leaf lettuce cut into medallion shapes, but that didn't work to well, this weekend I am going to try something else to help with the appearance.

I was hoping to have better full on pictures of the boxes, but my buddy had to move around etc and got them from different angles. My teammate has pictures and I asked for him to send them. Once I get them I will update them to this thread, as well as post them onto bbqcritic to get more input from others.

 

[1buckie]

good show !!!!

Your ribs, in particular look way better than a practice of just awhile ago.....

"take deliberate actions"........from the time you pull out of the driveway to head to the event........SET your intention......maybe take a short few minutes of silence with your mates to do this......it will help later when the crazy rush points start to happen, just remind each other that you are calm, cool, collected & have SET your intention to do your best............

"This allows me to know what 25 minutes feels like when I'm under some stress, so I get a better feel of internal timing."


excellent idea.......................

You're on to everything that makes a difference, or someone has pointed it out already......the "internals"....clock, calmness, etc. are all I had to add..............

 

[USMC]

All looked great from here!

Not sure if it helps, but that UDS thermo you thought was at 250 was actually at 275.

Great looking practice cook!

 

[Uncle JJ]

aawa,
Congrats on getting into the competition game! You've been really kind to give me advice along the way. Man, I think that is one heck of a practice cook! Seems to me that saucing and boxing are the only areas you need to improve. That brisket looks perfect. I predict you'll be getting some calls in August! Wish I could be there to share in the festivities. Good luck, brother!

 

[Ron_L]

Thanks for the insight! It helps a ton on what to look for when doing the box up. As for the parsley, I knew the discoloration was going to be mentioned. We just ran out of parsley and I know to buy more! I do know I have to work on having it sit and not get crushed down when putting the meat on it. I tried using leaf lettuce cut into medallion shapes, but that didn't work to well, this weekend I am going to try something else to help with the appearance.

We buy more parsley than we need just so that we have enough of a similar color for each box. If you get stuck with off color parsley, put it under the meat and keep the good stuff for the part of the box that shows.

One note... Be careful cutting medallions out of leaf lettuce. If the medallions include the lettuce core, that is illegal garnish. Only leaves can be used.

12) Garnish is optional. If used, it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley and/or cilantro. Kale, endive, red tipped lettuce, lettuce cores and other vegetation are prohibited. “Illegal” garnish shall receive a score of one (1) on Appearance.

 

[druss2001]

I'm not judge nor a competitor, just a backyard smoker but from what I have read/seen on the bbq critic website, a suggestion mentioned for ribs was to keep the 'fingernails', where the meat pulled back from the end of the bone, down in the box. This will help with the appearance. With them up, the eye is attracted to them and may take away from the appearance.

Everything else was amazing to look at. You definitely are on the right track to getting a 'call'.

Dave

 

[Moose]

Holy farkamole, what a great set of mouth-watering pics and blow by blow! I don't do comps, but it sure looks like you're on your way!

 

[THoey1963]

I am a comp rookie, but it all looks great to me...

 

[jamaicamon]

I wasn't that drunk... Lol
Anyway...Awa was true BBQ leader throughout the whole dry run (12hrs), he had the time line down. The brisket was so good,I tasted a slight pot roast flavor so we might not wrap so early next time. The ribs were the best I ever had..candy ribs! Chicken had a nice pecan smoke and was delicious. GOOD JOB AWA! Thanks for all your hard work to make this competition possible. 30 days to go...

Thanks everyone for the kind words and feedback. Ron good lookin out on the leaf medallions rule!

 

[Smoke®]

Good luck in your adventure and my hat's off to you guys!! Those are some fine looking vittles!!!

 

[HarrynVegas]

I've always enjoyed your posts, but this was epic. Your friends and neighbors are lucky to have you. I don't know fark about comps, but you look like you are off to a great start. Good luck to the team.

 

[smokainmuskoka]

Great post!!

I can live vicariously through you all, and take comfort in the fact that I'm not the only farker here with greeeeezy welding gloves.

 

[KBird]

One thing that will help alot is to build your boxes the night before when you have extra time so that you aren't doing them when you're stressed. Just build them, put a damp paper towel over the greens, and then keep them in a cooler until you are ready for them. It eliminates a lot of stress.

 

[aawa]

good show !!!!

Your ribs, in particular look way better than a practice of just awhile ago.....

"take deliberate actions"........from the time you pull out of the driveway to head to the event........SET your intention......maybe take a short few minutes of silence with your mates to do this......it will help later when the crazy rush points start to happen, just remind each other that you are calm, cool, collected & have SET your intention to do your best............

"This allows me to know what 25 minutes feels like when I'm under some stress, so I get a better feel of internal timing."


excellent idea.......................

You're on to everything that makes a difference, or someone has pointed it out already......the "internals"....clock, calmness, etc. are all I had to add..............

Thanks! Years of athletics and competing growing up, I know if the mechanics are right, it is usually pressure that leads to the errors. And I know that the best way to deal with pressure is to keep a calm head.

All looked great from here!

Not sure if it helps, but that UDS thermo you thought was at 250 was actually at 275.

Great looking practice cook!

I was super tired when I posted lol. But I knew the UDS thermo was off, while the grate temperature was correct.

aawa,
Congrats on getting into the competition game! You've been really kind to give me advice along the way. Man, I think that is one heck of a practice cook! Seems to me that saucing and boxing are the only areas you need to improve. That brisket looks perfect. I predict you'll be getting some calls in August! Wish I could be there to share in the festivities. Good luck, brother!

Thanks! I will always try to help out anybody on the brethren with cooking advice. This is where I learned to cook bbq 3 years ago. I stumbled upon this place trying to find the most cost effective way to see if I want to pursue the hobby of bbq, since there were no good bbq places around town. The members here were inviting and helpful. PWA, JMSetzler, and a few others gave me guidance. I am just paying it forward.