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View Poll Results: How would you score this box?

Voters
10. You may not vote on this poll
  • 2

    1 10.00%
  • 3

    0 0%
  • 4

    1 10.00%
  • 5

    2 20.00%
  • 6

    4 40.00%
  • 7

    1 10.00%
  • 8

    0 0%
  • 9

    1 10.00%
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Results 1 to 10 of 29
  1. #1
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default Red dirt competition. Is this a 7?

    Title says it all.

    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  2. #2
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    That looks better than anything I saw at my table.
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  3. #3
    Join Date
    Feb 2009
    Location
    Federal Way, WA USA
    Posts
    292

    Default

    Looks as if you have bark down, I would suggest not doing that in the future. It means you also have some of the fat on top that didn't get trimmed off. I know that smokering isn't to be judged but lack of smokering can cost you.
    Jim

    Klose mobile
    Ole Hickory EL-EDx
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    WSM
    Weber Rancher

  4. #4
    Join Date
    Apr 2009
    Posts
    31

    Default

    Is that the QJoint entry?
    Big Black Klose
    Big Green Egg
    Hasty Bake Legacy
    Weber Kettle

  5. #5
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    I'd want you to be honest w/me, so I will you.......remember I'm no judge.

    I don't see bark, smoke ring, and it looks heavy on the sauce. It also looks almost too pretty.

    I'd have to say no, it's not a 7.......maybe an 8 in my books. I'd like to see bark, smoke ring and less sauce.

    Would you mind send'n me a couple samples?

    Looks good, and I'm just give'n you my opinion.

    BTW, is it too uniform in size? I don't know, but it would look much better on MY plate.

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Quote Originally Posted by BigAL View Post
    I'd want you to be honest w/me, so I will you.......remember I'm no judge.

    I don't see bark, smoke ring, and it looks heavy on the sauce. It also looks almost too pretty.

    I'd have to say no, it's not a 7.......maybe an 8 in my books. I'd like to see bark, smoke ring and less sauce.

    Would you mind send'n me a couple samples?

    Looks good, and I'm just give'n you my opinion.

    BTW, is it too uniform in size? I don't know, but it would look much better on MY plate.
    The smoke ring can't be judged.

    The majority of the liquid is not sauce.

    I think the strips are too short IMHO.

    I also agree bark up.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
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    Jeremy
    .

  7. #7
    Join Date
    Apr 2009
    Posts
    31

    Default

    That brisket call yesterday was gift.

    In all honesty, I'd give that a 4...
    Last edited by Jeff Hughes; 04-19-2009 at 11:11 PM.
    Big Black Klose
    Big Green Egg
    Hasty Bake Legacy
    Weber Kettle

  8. #8
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    i know one thing, i would eat it
    Life @ Home Party Grill
    Char.broil smoker with side fire box
    Grand Cafe Model CG108ALP Out Door Kitchen
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    probally every acces. and gadget known to man
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  9. #9
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    I think the fat on the left toward the back is a bit of a turn-off for me. It looks really good though. I agree with the rest, Bark and a smokring would be nice with this presentation. I'd sure as heck eat it though.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  10. #10
    Join Date
    Nov 2008
    Location
    Jenison, Michigan, United States
    Posts
    769

    Default In the left of the picture...

    shows brisket on the cutting board. That meat has bark and appears to be nice and moist.

    I think the sauce can be interperted as you are tring to hide something. That meat was moist enough that it did not need the sauce. It is hard to tell in the picture, but the strips are just a little on the thick side, which is a tip that the meat may be a little over done. Fine line to walk as to thin indicates under done.

    If you are going to sauce for flavor get yourself a brush or a sprayer. Make the sauce uniform and such that it does not look like it has been sauced.

    All in all the meat appears to have been in the foil too long and not cooked long enough to reharden the bark. No smoke ring would seem to confirm the over use of the foil.

    The box preparation is good, but the meat is just NOT that appetizing. I fact it looks more like pot roast than brisket. I think a 7 is about right for that box.

    The meat on the cutting board looks better than that in your box!

    Brisket is a low and slow meat, which should take 10 to 12 hours to cook. That presentaion box just does not show that kind of effort. Foil is a good tool, but do not use it to short cut the time in competition.

    Bark naturally comes from the low and slow technec. Do not interpert bark to mean char. The two terms are not interchangeable!

    I hope that helps in the future!
    Last edited by jerry516planes; 04-20-2009 at 08:00 AM.
    Jerry.Hickory Grove BBQ
    20" x 72" Gravity Feed by Wasson
    Member GLBBQA http://www.glbbqa.com/
    Member KCBS and Certified Judge

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