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Rate these Turn ins

 
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Kosmos Q
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Joined: 16 Oct 2006
Posts: 508
Location: Mustang, Oklahoma

PostPosted: Tue May 20 08 6:57 am    Post subject: Rate these Turn ins Reply with quote

Rate these for gary and myself please.






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Last edited by Kosmos Q on Tue May 20 08 7:37 am; edited 1 time in total
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Mike Lawry
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Joined: 18 May 2006
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PostPosted: Tue May 20 08 7:23 am    Post subject: Reply with quote

Ill comment on the Pork.

I like to see chunks + bark.

But you have to seperate them, not mixed. DawgPhans has a good example of this, there are many other ways.

http://www.thesmokering.com/forum/viewtopic.php?t=16454&start=30

Just my 1 cent.


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Kosmos Q
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Joined: 16 Oct 2006
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Location: Mustang, Oklahoma

PostPosted: Tue May 20 08 7:25 am    Post subject: Reply with quote

Do you sauce your P.P. and if so is it sweet or spicy?
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mds2
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Joined: 10 Mar 2005
Posts: 1366
Location: Lincoln, Nebraska

PostPosted: Tue May 20 08 8:42 am    Post subject: Reply with quote

I really like your brisket and your chicken. Both would be an 8 or 9 in my book.

Ribs look pretty good. I'd try to get them all to lay at the same level, the two on the side are higher than the rest. But I'd give it a solid 7, maybe 8.


Pork is hard to judge. A lot of time it will look dry even when it isnt. I'd give it a 7.

All in all everything looks really good. I'd be really pleased with that. I might have to try that chicken layout at my next comp.
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roxy
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Joined: 29 May 2005
Posts: 9325
Location: Oro Station, Ontario

PostPosted: Tue May 20 08 10:58 am    Post subject: Reply with quote

Brisket looks very good but your lettuce needs work to be more even in the box, some sparse areas down the sides. Nice that you did not cover up with sauce either.

Bark on your pork looks burnt, almost black. work on getting the lettuce evenly placed around your meat.

ribs look very good but make sure the meat is even and more looking like its one piece of meat.. Work on that lettuce dude..

I like the way you got the chicken in the box, thanks for the idea.. Again, you need to work on getting the lettuce to look more uniform in the box. I go with 2 or three layers so I have more of a constant uniform perimeter of lettuce. It just looks better IMO..

Hope that helps ya some.
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SIMPLE Q
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PostPosted: Tue May 20 08 11:15 am    Post subject: Reply with quote

You might also want to get a cotton swab or a pointed pc of absorbent material and get the grease and sauce drippings off of the greens. I know this sounds nitpicky but that might be all it takes to make a judge give the next guy the nines. Good luck cooking this year
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roxy
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Joined: 29 May 2005
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Location: Oro Station, Ontario

PostPosted: Tue May 20 08 11:50 am    Post subject: Reply with quote

SIMPLE Q wrote:
You might also want to get a cotton swab or a pointed pc of absorbent material and get the grease and sauce drippings off of the greens. I know this sounds nitpicky but that might be all it takes to make a judge give the next guy the nines. Good luck cooking this year


Man, you got some hawk eyes on you dude.. I think I need glasses. Laughing
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gpalasz
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Joined: 16 Mar 2007
Posts: 466
Location: Moore, Oklahoma

PostPosted: Tue May 20 08 7:49 pm    Post subject: Reply with quote

Thanks for the input guys. We agree we need to pay more attention to the details of the "small things" I was wondering about the butt bark being too black as well. We appreciate all comments and feedback.
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SmokinOkie
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Joined: 16 Aug 2005
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PostPosted: Tue May 20 08 9:12 pm    Post subject: Reply with quote

Roxy beat me to it, I agree with those comments.

I would add, is on the chunks/pulled pieces, get those little stringy bits off of there.

On the ribs, watch the trimming. The left rib that's showing, has some extra meat on the underneath side. When you show sides of ribs they will get looked at VERY closely.

Russ
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Kosmos Q
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PostPosted: Wed May 21 08 10:08 am    Post subject: Reply with quote

Here was our scores

CK 989 877 878 778 888 988
RI 887 887 876 978 776 888
PK 887 788 777 868 888 877
BR 877 888 999 989 989 676

We are taking this as a learning experience and pushing forward. I really do like all of the advice you guys gave. And I had a blast at the comp hanging out with all the Heavy Hitters.
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SmokinOkie
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PostPosted: Wed May 21 08 9:45 pm    Post subject: Reply with quote

Kosmos Q wrote:
And I had a blast at the comp hanging out with all the Heavy Hitters.


Who you calling heavy?

Real good brisket scores, I'm sure the 8's were the lettuce.

But look at your appearance scores

CK 988789 (throw out the 7)
RI 888978 (throw out the 7)
PK 877888 (throw out one 7)
BR 889996 (throw out the 6)

That means except for 1 7 in PK you got all 8's and 9's. I would change much from that at ALL. That's my goal at contests, get all 8's and 9's but it doesn't seem to happen as much as I would like
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mds2
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Joined: 10 Mar 2005
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Location: Lincoln, Nebraska

PostPosted: Wed May 21 08 9:50 pm    Post subject: Reply with quote

Whoever gave you a 6 for your brisket is a retard. But judge 6 ALWAYS seems to be a retard. At EVERY contest. Smile
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polock
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Joined: 20 May 2008
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PostPosted: Thu May 22 08 9:33 am    Post subject: Reply with quote

could you overnight all of them to me so i can try em!!! thats the only way i could judge.. :Very HappyVery HappyVery Happy i am going through bbq withdrawls up here in maine. just 8 more days till i'm back in missouri
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