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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%
Page 2 of 3 FirstFirst 1 2 3 LastLast
Results 11 to 20 of 29
  1. #11
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    I didn't realize that the smoke ring could not be judged. That would be hard to not take into account as that is part of the "pretty", at least I thought.

    Would be tough to be a judge.

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

  2. #12
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by glued2it View Post
    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.
    There is no bark on the bottom of a pan cooked brisket, and there is no bark between the point and flat. Not much way to put it bark up.

    Anybody else got any input as to what we ought to do in order to score better next time? I really hate getting that 7.

  3. #13
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    If you got a 7, you should be pleased.

    Where do you get a square brisket?
    Trimming needs to be done prior to cooking,
    Fat side up is a no no. Again, why are you pouring on the sauce?
    Your parsley is looking great, but would be better with a box FULL of meat!
    I've posted very good brisky boxes here, try looking back at them.

    Honestly, it looks like roast beef, not BBQ Brisket.
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  4. #14
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Bbq Bubba View Post
    If you got a 7, you should be pleased.

    Where do you get a square brisket?
    Trimming needs to be done prior to cooking,
    Fat side up is a no no. Again, why are you pouring on the sauce?
    Your parsley is looking great, but would be better with a box FULL of meat!
    I've posted very good brisky boxes here, try looking back at them.

    Honestly, it looks like roast beef, not BBQ Brisket.
    Maybe so, but 5 out of 6 judges scored it a 9.

    The overall brisket score was just under 171. Most contests, that's good for 1st place.

    there are no rukes that say that you can't square off the cut, in fact there aren't even any guidelines that suggest that. There are also no guidelines that say you should turn your flat meat upside down.

    There was no sauce poured over it, that was au jus mixed 5:1 with sauce. We have found that we score better with a little sheen, and most of the liquid is absorbed by the meat by the time it hits the judges table.

    These judges evidently judged it the way that KCBS judges are instructed to, which is " how bad does it make you want to pick some up and eat it?"

    We do appreciate all the input that evryone has 0ffered, and may make some adjustments to future box build. That's why we posted it the way we did.
    Thanx all for the criticism. No, really!

  5. #15
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Well then, WTF are you saying? The low score got dropped and your presentation was therefor perfect???

    If you got all nines, what would this score then?


    By imn88fan

    Maybe i need to come cook down there!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  6. #16
    Join Date
    Feb 2009
    Location
    Federal Way, WA USA
    Posts
    292

    Default

    Quote Originally Posted by Bbq Bubba View Post
    Well then, WTF are you saying? The low score got dropped and your presentation was therefor perfect???

    If you got all nines, what would this score then?


    By imn88fan

    Maybe i need to come cook down there!
    Appearence is less than 25% of the total score.
    Jim

    Klose mobile
    Ole Hickory EL-EDx
    Ole Hickory CTO
    Primo Ovals
    WSM
    Weber Rancher

  7. #17
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Bbq Bubba View Post
    Well then, WTF are you saying? The low score got dropped and your presentation was therefor perfect???

    If you got all nines, what would this score then?


    By imn88fan

    Maybe i need to come cook down there!
    No such thing as a perfect box Steve. What scores well on one table may not on another.

    As far as this box goes, the last couple slices look to be dry to me, and the slices look to be a little thick for the size of the grain of the meat. We have always done our best with thinner slices, so we will prolly keep on with them.

    I can find other things to pick apart with the box above from a cooks standpoint, but I won't go into them. I think the point I would like to make is that it is supposed to be a matter of how much if makes the judges want to pick it up and eat it. Evidently our presentation did that.

    Smoke ring counts for -0-, and all the judges are reminded of that in their instructions immediately before each contest. As a result, I don't worry about it or even consider it a factor. slice thickness isn;t lined out in the guidelines either, so I slice it according to what the particular brisket tells me to.

    As far as how much meat is in the box, I think if you count slices you'll find that we actually turned in just as much if not more that what went into the box in your picture.

    From my standpoint ( being a cook and competitor) I think the box in your picture is more attractive than ours. Evidently, the judges in this case weren't looking for the things that you are.

  8. #18
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    I agree Tim, different percertions of judging in different areas i guess.
    I apologize if it sounded if i was putting down your box, i'm not that good at giving "constructive" critism.
    Just trying to help out any way i can.
    Your parsley is looking good though!

    On edit....my point of showing that box was to show the difference of trimming pre cook and after cook.(if thats what you did)
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  9. #19
    Join Date
    Nov 2008
    Location
    Jenison, Michigan, United States
    Posts
    769

    Default Pan Cooked?

    Tim,

    I did not mean to be to blunt and I was not trying to be mean. If I hurt your feelings "I am sorry"

    I have never heard of pan cooked brisket. WOW! Something new to me!
    Jerry.Hickory Grove BBQ
    20" x 72" Gravity Feed by Wasson
    Member GLBBQA http://www.glbbqa.com/
    Member KCBS and Certified Judge

  10. #20
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Don't tell me that thing was pan cooked. If so ya better look to a soup comp as that wouldn't fly anywhere.

    Why the would you smoke it in a pan? Is that what you do at your home? Get back to basic's and quit try'n to be too fancy.

    I know you guys can do better.


    My Gordon Ramsay impression.

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

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