1st competition- how to present?

[fglover]

Hey everyone, I will be competing for the first time next month in the Jack Daniels backyard division. I have to have 7 portions of each (ribs, chicken- white and dark meat). Do I need to include one rib with meat or two ribs and meat so the judges can pull apart? I am going to smoke/grill thighs in the weber kettle (skin seems to be crispier). Not sure how to present the white meat (breast)? Sorry if my questions or comments sound lame, but this is my first time.

[mds2]

Who is the contest sanctioned by?
_________________


The Saucy Lads BBQ Team

[allsmokenofire]

I'd go single bone on the ribs, you may not have enough room in the turn-in container to do a double bone. On the chicken, if you do a breast, just cut it into 7 pieces. If you cook bone-in breast, debone it before you turn it in.

I'll be there cooking in the Invitational, stop by for a cold one.
_________________
Mike
Team Enoserv

[Big Tom]

I don't have first hand experience with the 'Jack' but from what I understand it is run like a KCBS event. I have also read where some of the rules' have changed from years past.

I think they are getting specific with the chicken and requiring white and dark meat being turned in. Not sure of any ratio or what. Grilled and glazed will probably be best for the breasts, do what you are comfortable with on the thighs.

From all the examples that I have seen of rib boxes they are mostly the single bone portions. I don't know if you have a choice or preference between loinbacks or St. Louis cuts. I have scored better in KCBS contests with loinbacks presented in single bone sections.

My interpretation of the KCBS juding is they are not as concerned with pulling two bones appart. They are looking for a clean bite of meat off the bone.
_________________
Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

[roxy]

I would submit competition cut ribs, meat on both sides of the bones.

[allsmokenofire]

[roxy]

[3970010]

[G's BBQ]

Congrats Mike....