Hi. I'm back. Haven't posted in a while, been reading just have not had much to say. Anyway this past weekend was a KCBS comp in Harvard, MA. I have a newly minted team consisting of three friends and me. The name is Meat and Three. I am the only one who had ever been to a comp. Was mentored once, participated in a comp once with another friend who was also a comp virgin and judged one last year. The man I chose to do the boxes for our team had never seen a BBQ turn-in box, but he has mad food skills, is a quick learner and has great artistic talents. Another friend has a Weber kettle but has never smoked anything. He is a very thoughtful, patient and process oriented man, so I thought he would be a good fit. The third guy owns a high end BBQ store, also has mad food skills and has access to some fine accessories and equipment. I on the other had like to cook in the backyard, drink beer and eat. My history of cooking brisket is very bleak. I had cooked a total of four of them before this weekend. Have cooked but one pork butt in the last year. I am working on a chicken recipe and have been concentrating my limited cooking time to that. Did a boat load of ribs this past year. Recently did 25 racks of babies and a bunch of beef ribs for a couple of parties, so pretty comfortable with those. So what am I doing going to a comp, a State championship at that, with an inexperienced team, cheap equipment and I the only one to do the cooking? Why drinking beer of course. Any way here are the pics of our turn-in boxes. All comments are welcome. Constructive criticism is most welcome, so hit me please. There were 44 teams at this weekend party, some of them quite successful and well known. Some were just goofing and away from home for a couple of days, all wanted to do their best. Anyway here's the pics and I'll let you know my placings and the end of this post. Thanks for the help.

Here is our chicken. Remember it's my team mates first ever box. Chicken was cooked on a drum with a Rib-O-Lator

http://i118.photobucket.com/albums/o101/RabNab/P9200356.jpg

Here are the ribs. Cooked on a Silver Smoker

http://i118.photobucket.com/albums/o101/RabNab/P9200361.jpg

Pulled pork is next. Cooked in a WSM.

http://i118.photobucket.com/albums/o101/RabNab/P9200362.jpg

Finally, the brisket. Cooked in a UDS

http://i118.photobucket.com/albums/o101/RabNab/P9200363.jpg

I know the chicken has a couple issues. I used wings, felt like being bold, and had neglected to hit it with a glaze or sauce. Of course I never made up any sauce, but that is a minor point. The brisket has a little sauce on it for some sheen, but it was the wrong one as "someone" used it all up on the peoples choice sausage. oops. Any way thanks for any help, and here are the scores for the Meat and Three BBQ Team.

Chicken- 38 of 44, understandable

Pork ribs- 13 0f 44

Pulled pork- 11 of 44

Brisket- 22 of 44

Overall Place was an astonishing 18th. Flabbergasted and ecstatic with those scores and the other members are all eager for more and looking forward to the next one.

Here is a shot of the set up too.

http://i118.photobucket.com/albums/o101/RabNab/P9190350.jpg

http://i118.photobucket.com/albums/o101/RabNab/P9190352.jpg

And here is the phenomenal box man, Wei Ming. 18 of the 24 appearance scores were 8's and 9's, 4 were 7's and 2 were 6's. Very well done i would say.

http://i118.photobucket.com/albums/o101/RabNab/P9190348.jpg

Well I think them there boxes look great:thumb:

Good enough that BBQ Pitmasters should pick you guys up for a season or two:banana_smiley:

Dang, those look pretty good to me and it sounds like they looked pretty good to the judges too. :thumb:


Good enough that BBQ Pitmasters should pick you guys up for a season or two:banana_smiley:

Of course you'd have to be on your toes in case you needed to cook up some armadillo on a moment's notice. :faint:

Dave

I would agree with the judges on appearance.
The rib box is the best one!
Congrats on beating your expectations. I bet the beer was good and company awesome.
:thumb:

I love pics of turn in boxes. They do look pretty darned good. The pork could use some polish and that chicken would of really improved with some sauce on it. Had alot fun though dint ya?

I would agree with the judges on appearance.
The rib box is the best one!
Congrats on beating your expectations. I bet the beer was good and company awesome.
:thumb:

Agreed...Those are the smallest ribs i have ever seen though.What are those????

Only suggestion i have is compete as much as you can afford.Let the bad/lower finishes roll off and enjoy the good/wins etc.....:thumb:

In the top 10 at that comp were some folks who do it 15 times a year etc..for many years...Great showing...



Great job!!!!!!!!!!!!!!!!!!!!!!!!!

That's not a burger box Alex....:whistle:

Agreed...Those are the smallest ribs i have ever seen though.What are those????

Only suggestion i have is compete as much as you can afford.Let the bad/lower finishes roll off and enjoy the good/wins etc.....:thumb:

In the top 10 at that comp were some folks who do it 15 times a year etc..for many years...Great showing...



Great job!!!!!!!!!!!!!!!!!!!!!!!!!

That's not a burger box Alex....:whistle:

You should have seen my BIL trying to get 6 sliders into that box last weekend...Damn...The clock we had malfunctioned and we were DQ....

If my camera didnt take a dump saturday night i would have pics....:faint:

Goona burn that thing in my UDS this weekend and get a real camera after 5 years...

That would be an interesting comp. turning in burgers and pizza. Did I miss it? and did you make a pizza on the pit? I just use one of them kodak easy share 80 buck cameras. If I'm real steady the pics come out pretty good. Do you need to use garnish in the burger & pizza turn in box?

You should have seen my BIL trying to get 6 sliders into that box last weekend...Damn...The clock we had malfunctioned and we were DQ....

If my camera didnt take a dump saturday night i would have pics....:faint:

Goona burn that thing in my UDS this weekend and get a real camera after 5 years...

That would be an interesting comp. turning in burgers and pizza. Did I miss it? and did you make a pizza on the pit? I just use one of them kodak easy share 80 buck cameras. If I'm real steady the pics come out pretty good. Do you need to use garnish in the burger & pizza turn in box?

Saturday was a burger,pizza,dessert comp with same judging(KCBS judges) as a dessert and Yep...Fresh dough pizza on a modified weber at 600 degrees...anything butt categories at KCBS comps...Not sure if they do that everywhere,but at Jack daniels invitational and royal they have these as optional and you can win money..... we will be doing the traditional 4 and at least 3 other divisions at the last big 3 invite/state champ winning comps we are doing

Garnish is optional,but if you dont dress em up(not parsley) you aint winning...I wish i had the pics i took....Our dessert box looked incredible...Bon appetite chit...

Had sliced lemons on border with 6 individual cheese cakes in middle with mint and red rasberries in between...


FARK...SORRY smokin dick....Didnt mean too hijack the thread.

FARK...SORRY smokin dick....Didnt mean too hijack the thread.

sure ya are alx, or should we call you....................

akbar!
http://media.skateboard.com.au/forum/images/hijack2.gif

....and dick, nice lookin' boxes!

Wow, great showing and great looking boxes... I'd hit that!! :thumb: :thumb:

Well I think them there boxes look great:thumb:

Good enough that BBQ Pitmasters should pick you guys up for a season or two:banana_smiley:

Thanks for the props, the only thing is I've been told that I have a great face for radio!

Dang, those look pretty good to me and it sounds like they looked pretty good to the judges too. :thumb:



Of course you'd have to be on your toes in case you needed to cook up some armadillo on a moment's notice. :faint:

Dave

Not a problem with Armadillo. Wei Ming has been cooking since he was 7 years old in Shanghai, China. He could make dragon fly and rabbit tail soup into an appealing dish!

I would agree with the judges on appearance.
The rib box is the best one!
Congrats on beating your expectations. I bet the beer was good and company awesome.
:thumb:

It was a great time Dan, thanks

I love pics of turn in boxes. They do look pretty darned good. The pork could use some polish and that chicken would of really improved with some sauce on it. Had alot fun though dint ya?

A lot of fun, a lot of work and all with no pay but I'll be doing it again!

Agreed...Those are the smallest ribs i have ever seen though.What are those????

Only suggestion i have is compete as much as you can afford.Let the bad/lower finishes roll off and enjoy the good/wins etc.....:thumb:

In the top 10 at that comp were some folks who do it 15 times a year etc..for many years...Great showing...



Great job!!!!!!!!!!!!!!!!!!!!!!!!!

Those do look small in the box but they are from the middle of a rack of Baby Backs, probably around 2 pounders

....and dick, nice lookin' boxes!

Thanks

Wow, great showing and great looking boxes... I'd hit that!! :thumb: :thumb:

Thank you too!

Gonna add a little story on the Brisket which was a real surprise to me. It was a 15 lb CAB packer, wanted a 12 pounder. Never done one so large and so started it early so as not to be worrying near the end. Well the darn thing was DONE at 6:45 in the AM!!!!!! Turn in is at 1:30:eek: Wrap it up, stick it in the cooler with all of my towels and the sleeping bag and moved on. It was still too hot to handle at 1:10 when we took it out to prep the box. Was worried it would simply fall apart, but it sliced beautifully, even the point. Makes me think it would have been even better with just a 2 hour rest, but it was still darn good IMHO.

chicken needed some sauce or something to make it stand out. placement of pieces was interesting except the last one on the right...can't see it for the garnish.
Ribs looked great.
pork needs some work. try chopping some as a base, include bigger pieces like you have and some nice medalions from the money muscle if you can or find one of the tubes and use that, include bark
brisket looks too thick...makes me think you overcooked it. like the little pieces at the front. need to see more of the smoke ring
these are only my opinions after juding some and cooking some and winning a few contests. take my comments for what you paid for them. Overall a great outing for your first time!!

Nice job, Dick! I love the team name, too! :thumb:

Damn man! that's great stuff there congrats on a great 1st showing.:thumb:

Meat and three ,Great first showing , you go catdaddy...:clap2::thumb: ..Dwayne

Nicely done, if that was the first comp you done good !!!!!! :thumb: