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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 3 of 3 FirstFirst 1 2 3
Results 21 to 29 of 29
  1. #21
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Quote Originally Posted by Bbq Bubba View Post
    Your parsley is looking good though!
    Thanks

    IMHO I wouldn't score the the cut off pieces as high as I would a fuller slice.



    I scored a 2 just to be a .
    Last edited by glued2it; 04-20-2009 at 08:58 PM.
    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
    Facebook

    Jeremy
    .

  2. #22
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by jerry516planes View Post
    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, google the SmokyOkie brisket method.

    You didn;t hurt my feelings. In fact, I think I missed your post.

    Quote Originally Posted by Bbq Bubba View Post
    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)
    I like to cook whole untrimmed 120s Steve. I think the flavor is superior. I have cooked and turned in trimmed beef, and it just doesn;t have the flavor that the whole greazy seared chunk does.

    I do appreciate your, and everyone else's input and will definitley consider all of before the next comp. Some of it may even be implemented.


    We posted this for educational purposes, both our and that of others.

    Thanx all!

    Quote Originally Posted by BigAL View Post
    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.

    My Gordon Ramsay impression.
    \Because it's juicier and tastes better.

    That is what I have always done at home.

    That is basics to me.



    Go to He!! ya turd!

  3. #23
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,736

    Default

    I can't pick it up, I can't taste it.
    And pics rarely do justice.
    It could have been crap, or really good, or so so.
    Soooooooooooo........................ it's a 6 in the poll.
    But that's not real life. That's just a pic and a poll on the internet.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #24
    Join Date
    May 2008
    Posts
    40

    Default

    Quote Originally Posted by SmokyOkie View Post
    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.
    Keep turning that in if it's winning for you. That's the funny thing, go with what wins, not what others tell you.

    For me, I'd give it a 6. It just doesn't make me want to reach in and grab a slice. I'm sure it was juicy with all that sauce (probably what got you great taste/tenderness scores) No bark, looks almost like more sauce than meat and it looks more like pot roast then brisket. It's just tough to judge, but for me, that's what I'd give it.

    Smokin'

  5. #25
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Looking at the pic, I'd tend to agree, but 5 out of 6 judges gave it a 9 for appearance. Overall just under 171.

    Maybe we just hit a hungry table.

  6. #26
    Join Date
    Mar 2008
    Location
    Kalamazoo, Mi.
    Posts
    876

    Default

    as a captain and a fisherman, I aint takin any of this bait.
    I am enjoying the thread though, as well as the chicken thread. When we gonna see a rib or pork one?
    The voices in my head are
    medicated (legally)

    Lang 60 w/warmer
    Bubba-Built UDS




  7. #27
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Quote Originally Posted by Capt Dan View Post
    as a captain and a fisherman, I aint takin any of this bait.
    I am enjoying the thread though, as well as the chicken thread. When we gonna see a rib or pork one?
    Look around, there are both Chicken and Rib threads along these lines. I don't think there is any baiting going on, just looking to pool opinions in order to improve.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  8. #28
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    Remember, we can stare at this pic for hours and then post what we think. At the judges table we get to see it for what? 5 - 10 seconds then write down a score. I was suprised how short a time we had to give an appearance before they were showing the next box.
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  9. #29
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Capt Dan View Post
    as a captain and a fisherman, I aint takin any of this bait.
    I am enjoying the thread though, as well as the chicken thread. When we gonna see a rib or pork one?
    Here's the ribs and the chix. Jeremy was upset with the pork cuz it was overcooked and we had to use a different presentation so he wouldn't allow any pix. I think he should have so that we could get some reviews

    Quote Originally Posted by Joneser View Post
    Look around, there are both Chicken and Rib threads along these lines. I don't think there is any baiting going on, just looking to pool opinions in order to improve.
    We intentionally post the pic before we gave the score because we wanted honest criticism for the purpose of improvement.

    Quote Originally Posted by Butt Lover's View Post
    Remember, we can stare at this pic for hours and then post what we think. At the judges table we get to see it for what? 5 - 10 seconds then write down a score. I was suprised how short a time we had to give an appearance before they were showing the next box.
    Good point Mike. No judge is ever going to have the time to scrutinize a box the way we can here.

    Besides that, as I remember, the instruction tape states that you should never judge for garnish, and that unless it's obvious that the cook just "threw the meat in there", you should only judge the meat.

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