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polishdon
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Joined: 05 Aug 2009
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Location: Hamburg, NY
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 Posted: Jun 28 2011 Post subject: Good Weekend for A Couple Ringer Teams |
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The Smokin Aint Easy team competed at the Boston Hills BBQ fest this past weekend and got our first call of the year, third place chicken. We finished 16th overall out of 37 teams, we were pretty happy with that.
Red Valley also had a great weekend getting 2 calls and finishing 10th overall, way to go guys!!!
Here's some pics of our fun.
Getting set up
Friday night we fired up my double kettle pizza cooker for dinner
Pizza getting finished
Good stuff
Then it was time to get down to business, "Ham Bone" getting up to temp
Chicken on the WSM
Third place chicken
Ribs on the cooker
26th place ribs, we thought they'd do much better than that
27th place pork, we continue to struggle with our pork entries. Any advice is much appreciated
20th place brisket
A happy team after our call showing our support for Big Rons Rubs!!!
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BBQMAN
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Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Jun 29 2011 Post subject: |
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Thanks for the share! 
The guys/gals over in the compettiton section might be of help on your scores.
There are also some great pics of turn in boxes in a sticky as well:
http://www.thesmokering.com/forum/viewtopic.php?t=19735
It looks like you are turning in full spares at opposed to a STL cut.
Most pork boxes that I've seen that do well have some slices of "money muscle" along with the pulled.
But I'm no comp expert! 
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Big Ron
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| Posted: Jun 29 2011 Post subject: |
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Great job! Looks like you had fun also. I have already posted your team photo on the Competition Cooking page. It is about luch time too and I would love some of that chicken!
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polishdon
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Joined: 05 Aug 2009
Posts: 580
Location: Hamburg, NY
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| Posted: Jun 29 2011 Post subject: |
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BBQMan, those are St Louis trimmed spares. And funny you mention the money muscle because this was the first time we really focused on it. We had planned to slice it, but obviously need to adjust our cook times to do that as when we put the knife to it, it just fell apart. Was damn tender though. 
Thaks Big Ron for your support and great products. I wish I had some more of that chicken too as it was delicious, but the left overs didn't make it out of the lot. 
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Jun 29 2011 Post subject: |
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Don,
This is based on appearance only.
Don't look like a StL trim to me.
6 identifiable pieces? From the pic, it looks like maybe 4. Hard to tell.
Chicken not consistent in size. Brush marks? Dip it next time. You might have got 1st.
Dry pulled pork and no slices. Needs sauce to make it shiny.
Trim your brisket to fit the box before cooking. Add some burnt ends.
If you're gonna use the grass, put some work into it and make it look good.
Sorry, didn't mean to rain on your parade, but that is my 2 cents. I'm one tough Judge. 
Take it for what it's worth and do better next time.
Congratulations on the call.
As mentioned above, check out some of the boxes that have won.
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polishdon
BBQ Pro
Joined: 05 Aug 2009
Posts: 580
Location: Hamburg, NY
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| Posted: Jun 29 2011 Post subject: |
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| Jarhead wrote: | Don,
This is based on appearance only.
Don't look like a StL trim to me.
6 identifiable pieces? From the pic, it looks like maybe 4. Hard to tell.
Chicken not consistent in size. Brush marks? Dip it next time. You might have got 1st.
Dry pulled pork and no slices. Needs sauce to make it shiny.
Trim your brisket to fit the box before cooking. Add some burnt ends.
If you're gonna use the grass, put some work into it and make it look good.
Sorry, didn't mean to rain on your parade, but that is my 2 cents. I'm one tough Judge.
Take it for what it's worth and do better next time.
Congratulations on the call.
As mentioned above, check out some of the boxes that have won. |
I appreciate the feedback. Actually there are 7 ribs in the box, 2 underneath and 5 on top.
Chicken size is something we are going to work on. Will have to try dipping.
And the sauce vs no sauce on the pork is always our issue, this time we went without, next time we will sauce and see how we do.
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Jun 29 2011 Post subject: |
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| polishdon wrote: |
I appreciate the feedback. Actually there are 7 ribs in the box, 2 underneath and 5 on top.
Chicken size is something we are going to work on. Will have to try dipping.
And the sauce vs no sauce on the pork is always our issue, this time we went without, next time we will sauce and see how we do. |
We don't get a chance to look underneath.
It is passed before us. No touchie.
I want to count 6 pieces in 3-5 seconds.
If I don't see 6 you get a DQ.
Go to WM and get you a couple of those square muffin pans for your chicken. Do boneless. They will help you a bunch for size. Cook til it keeps it's shape and then dump it on the smoker.
Nice to see slices in the pork turn in, the money muscle. If you pull it, sauce it.
Some of the comp guys out there may have a different version.
If I compete, I dip and drain everything. That way you will not have pooling of sauce. (Another DQ)
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Last edited by Jarhead on Jun 29 2011; edited 1 time in total |
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BuffaloTJ
Joined: 28 Jun 2010
Posts: 5
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| Posted: Jun 29 2011 Post subject: |
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| Jarhead wrote: |
If I don't see 6 you get a DQ. |
The rule for 6 "identifiable" pieces went out in 2010.
If as a judge, you prefer to see 6 pieces, that's different. But its not a DQ. |
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DawgPhan
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| Posted: Jun 29 2011 Post subject: |
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I remember this coming up with ribs, but seems like there was a resolution about counting ribs with a "hidden" or non-identifiable rib in the box. I want to say it isnt a DQ.
Might be wrong though..
I thought that the lettuce looked pretty good. the pork and brisket need sauce.
post your actual scores in the comp section and I will break them down a little. |
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Jun 29 2011 Post subject: |
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16) Each contestant must submit at least six (6) portions
of meat in an approved container. Chicken, pork and
brisket may be submitted chopped, pulled, sliced, or diced
as the cook sees fit, as long as there is enough for six (6)
judges. Ribs shall be turned in bone‐in. Judges may not cut,
slice, or shake apart to separate pieces. If there is not
enough meat for each judge to sample, the shorted
judge(s) will score a one (1) on all criteria, and the judges
having samples will change the Appearance score to one(1).
You are right, you may end up with a 2 from seasoned judges. Call it what you will, a 2 will kill ya.
| Quote: | | I thought that the lettuce looked pretty good. |
Try to get the edges even. Many tricks out there to make them look full. Lettuce rounds are one of them. You place each individual sprig into a space in the round. (Tweezers are nice in the toolbox) It will not collapse. It will take you about an hour per box.
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polishdon
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Joined: 05 Aug 2009
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Location: Hamburg, NY
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| Posted: Jun 29 2011 Post subject: |
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Yeah we had this discussion about the 2 ribs underneath last year when we did it too. It shouldn't go against us as the rule is clear, 6 pieces, but you don't have to see them all.
And thanks dawgphan, my teammate spends a lot of time on our boxes and I think the lettuce looks good. Everything can always be better I guess until you score 1st place, but considering this was only our fourth comp we keep learning as we go. I will post pics of the boxes and total scores in the comp section.
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Big Ron
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| Posted: Jun 29 2011 Post subject: |
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4th comp?? In that case fantastic job! I did 10 comps my first year and I barely hit top ten in the meat categories. A 3rd place call with 37 teams is fantastic!
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Tim_Abrahamson
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Location: Parkville, MO
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| Posted: Jun 29 2011 Post subject: |
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One thing I didnt see in the boxes was a lot of bark. (pork and brisket) I personally would prefer to see a little more bark otherwise it looks a little pale. I wouldnt mark off if I didnt see it but it may be something to consider.
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Skidder
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| Posted: Jun 29 2011 Post subject: |
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| Congrats on the call you guys must be on a high. I know we were when we got our 1st call. |
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polishdon
BBQ Pro
Joined: 05 Aug 2009
Posts: 580
Location: Hamburg, NY
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| Posted: Jun 29 2011 Post subject: |
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| Big Ron wrote: | | 4th comp?? In that case fantastic job! I did 10 comps my first year and I barely hit top ten in the meat categories. A 3rd place call with 37 teams is fantastic! |
Yes only our fourth all have been KCBS, here's how we have done so far:
First one we did was Boston Hills last year, we had no calls and finished 26th out of 37 teams.
Second comp was Oinktoberfest 2010, we walked with second place brisket, 12th place chicken and finished 13th overall out of 57 teams.
Third comp was Roc City Rib Fest 2011, and we sucked apparently, enough said.
Fourth was last weekend, Boston Hills 2011, walked with third place chicken and finished 16th out of 37 teams.
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