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Competition Entry Examples -- Smokin Okie Pork

 
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SmokinOkie
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PostPosted: Wed May 21 08 6:23 am    Post subject: Competition Entry Examples -- Smokin Okie Pork Reply with quote

Had several requests, so I thought I'd throw out some examples from our first year for discussion and learning purposes.

Some of my year one boxes are pretty fun, not sure they'll end up in public Embarassed

Here's a Pork box.

Post your scores for appearance. After a couple of days, I'll post the real score and how well (or not so well) it did.

Russ

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Ranucci's Big Butt
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PostPosted: Wed May 21 08 7:22 am    Post subject: Reply with quote

I'd give it a 8.
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pafisher
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PostPosted: Wed May 21 08 9:00 am    Post subject: Reply with quote

would be a 9 if the lettuce was more uniform .. but its a solid 8
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mds2
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PostPosted: Wed May 21 08 9:04 am    Post subject: Reply with quote

pafisher wrote:
would be a 9 if the lettuce was more uniform .. but its a solid 8


What would you give this if there wasnt any garnish, which is optional?
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roxy
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PostPosted: Wed May 21 08 10:58 am    Post subject: Reply with quote

I agree, some work with the lettuce is needed..

Pork looks excellent.

8 would be my guess.
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Last edited by roxy on Thu May 22 08 5:12 am; edited 1 time in total
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BBQMAN
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PostPosted: Wed May 21 08 7:45 pm    Post subject: Reply with quote

I would say solid upper nines on all of your box's Russ, but I'm no expert like some of you guys! Wink Razz

One big question to you guys (cause I truly don't know the answer).

The boxes that Russ has presented here look terrific (to me). That being said, the GARNISH problems (that I don't see) drop the scores that much?!!!!!!!

Looks nice and green to me, with nice placement.
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Bedlam BBQ
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PostPosted: Wed May 21 08 9:11 pm    Post subject: Reply with quote

BBQMAN wrote:
One big question to you guys (cause I truly don't know the answer).

The boxes that Russ has presented here look terrific (to me). That being said, the GARNISH problems (that I don't see) drop the scores that much?!!!!!!!


If you use garnish, it needs to look perfect. Yes, the judges are judging the meat. But if the cook decides to use garnish, it comes into the decision for the apperance score. Here's how it was mentioned to us in the judging class, "would you want to take a picture of this and hang it on your wall?" - The garnish can add to the apperance score if done correctly and it can also hurt the apperance score if done poorly. Everything in that box has to be thought out and placed in the best way possible. You only have a few seconds to get their attention for the apperance score just like you only have a few seconds for the taste and tenderness scores since the judges will only take a bite or two. You've got to WOW them immediately.

I'd give this a 8 on appearance due to the gap in the garnish on the right. Great looking pork.
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DaveyMac
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PostPosted: Thu May 22 08 12:45 am    Post subject: Reply with quote

Ditto on the lettuce and I also saw a couple of sauce drops around the edges of the box. I'd give an 8.

Pork looks really good.
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SIMPLE Q
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PostPosted: Thu May 22 08 2:13 am    Post subject: Reply with quote

there is a pc of fat about center in the box on the product. other than that looks good(Cool
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Jeff Hughes
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PostPosted: Thu May 22 08 4:59 am    Post subject: Reply with quote

Enough of your rookie year, let's see last week's turn in...
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backyardpigs
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PostPosted: Thu May 22 08 5:11 am    Post subject: 9 Reply with quote

9 on the pork.
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SmokinOkie
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PostPosted: Thu May 22 08 11:37 pm    Post subject: Reply with quote

Appearance:
988879

6 out of 27

Quote:
Enough of your rookie year, let's see last week's turn in...


Let's see, how do I answer that.... ppphhhttttt. First in a field of 49 and 3rd at PineBluff and you want to SEE it....HAHAHA oh, Jeff, quit it, you're killing me. Although I've got several interesting emails this week asking the same thing. Now they want me to put on a pork class. Ask me next year after we do well all year in pork. Don't want to jink it, we're still plugging away Wink
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Jeff Hughes
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PostPosted: Fri May 23 08 2:46 pm    Post subject: Reply with quote

Buddy, you know where I'm coming from...

These guys don't know what a cutting edge pork turn in looks like...

Hell, a lot of very qualified folks don't, just ask Jason...
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Sa-Mokin
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PostPosted: Fri May 23 08 8:02 pm    Post subject: Reply with quote

Jeff Hughes wrote:
Buddy, you know where I'm coming from...

These guys don't know what a cutting edge pork turn in looks like...

Hell, a lot of very qualified folks don't, just ask Jason...


According to Merl, Jason is on the "bleading edge" of pork turn-ins Jeff. Wink
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SmokinOkie
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PostPosted: Fri May 23 08 8:27 pm    Post subject: Reply with quote

Jeff Hughes wrote:
Buddy, you know where I'm coming from...



Tulsa, right Rolling Eyes
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Jeff Hughes
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PostPosted: Fri May 23 08 9:22 pm    Post subject: Reply with quote

Sa-Mokin wrote:
Jeff Hughes wrote:
Buddy, you know where I'm coming from...

These guys don't know what a cutting edge pork turn in looks like...

Hell, a lot of very qualified folks don't, just ask Jason...


According to Merl, Jason is on the "bleading edge" of pork turn-ins Jeff. Wink


My point exactly...
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Jeff Hughes
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PostPosted: Fri May 23 08 9:22 pm    Post subject: Reply with quote

[quote="SmokinOkie"][quote="Jeff Hughes"]Buddy, you know where I'm coming from...

Quote:


Tulsa, right Rolling Eyes


Yep...
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hogleg64
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PostPosted: Sat Oct 04 08 8:51 pm    Post subject: Reply with quote

I'd give you an 8 or 9 I like the big chunks and the bark,looks very appitizing.
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