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Results from my first competition

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  • #16
    Nice lookin ribs

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    • #17
      Thanks guys. The comp was the first annual event in Bullhead City AZ. There were some serious smokers there I was surprised. it was a hit with the spectators so hopefully this thing will get bigger next year. They used KCBS rules for the judging.

      Please are there any videos or good how to's on building a blind box. I have only looked at a few pics that are online, but have no idea how the got the parsley to look so good. Apparently I should have practiced
      Lang 60" deluxe
      Yoder YS640
      Masterbuilt 30"
      Masterbuilt 40"


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      • #18
        Nice Job!

        Ribs look great, don't know much aboot the box stuff though.
        sigpic

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        • #19
          Originally posted by Fishawn View Post
          don't know much aboot the box stuff though.
          I only know what I have read from others here or have seen in pictures. I am not a judge but the sauce in winning pics I have seen look like a bit smoother coat -- almost like a varnish.

          The other thing I know for certain is I would have devoured the ribs in that box and not thought twice about it.

          Dave
          CUHS Metal Shop Reverse Flow
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          -
          "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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          • #20
            Those are some outstanding lookin' ribs
            Just curious about a couple of things; Since you did 8 racks of ribs, did you participate in PC and sell the remaining ribs?
            My understanding of KCBS rules is 6 ribs in the box. It appears that you only have 5
            Garnish is optional. If used, it is limited to chopped, sliced,
            shredded or whole leaves of fresh green lettuce, curly parsley,
            flat leaf parsley and/or cilantro. Kale, endive, red tipped
            lettuce, lettuce cores and other vegetation are prohibited.
            (Improper garnish shall receive a score of one (1) on
            Appearance)

            This looks like a good "how to" on building a box. Hope it helps.
            http://www.bbqbug.com/forums/bbq-con...rsley-bed.html
            sigpic
            New Braunfels Bandera
            New Braunfels Hondo
            4-22.5" Weber Kettles
            1-26" Weber Kettle
            24"X72" Reverse Flow-Made in the U.S.A. by me
            Navy Corpsman-'69-'73 Semper Fi

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            • #21
              Hat's off to ya, Pyro for jumpin' in the comp. pool.
              Ribs look awesome. In my book, the whole gig is worthy!!
              Rudy

              sigpic
              GOSM Big Block
              SnPP - Rehab'd after 16 years
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              and a ugly BROWN thermapen cuz it was on sale!

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              • #22
                I am on board with the idea that the garnish just needs to dissapear from KCBS comps all together. This box gets us an average of 8.5 or better. I find with ribs that it's better not having a lettuce base because it puts the ribs up to high in the box and you could be left with sauce stains on the lid after closing. So in other words your just making a carpet of parsley and carefully putting the meat on top. if you look at how scoring is done, you will see that presentation has little weighted affect on your score in comparison to taste and tenderness.

                BBQ catering
                Competition BBQ team
                "Practical BBQ" Author

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                • #23
                  And as Mikey stated above, for KCBS rules make sure you have 6 pieces for each category.
                  Brad

                  UDS
                  Weber spirit
                  Weber kettle
                  Ultrafast Black Thermapen

                  KCBS CBJ

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                  • #24
                    Originally posted by Fired Up View Post
                    And as Mikey stated above, for KCBS rules make sure you have 6 pieces for each category.
                    Could have been a special deal...considering the small number of teams.. a judge shortage... has happened...
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #25
                      Great job!
                      Becky
                      *****

                      https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

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                      • #26
                        I believe that this is the comp that Pyroman175 entered.
                        I do recall some discussion about the rules etc.
                        http://www.smoked-meat.com/forum/showthread.php?t=18416
                        sigpic
                        New Braunfels Bandera
                        New Braunfels Hondo
                        4-22.5" Weber Kettles
                        1-26" Weber Kettle
                        24"X72" Reverse Flow-Made in the U.S.A. by me
                        Navy Corpsman-'69-'73 Semper Fi

                        https://www.facebook.com/highrollersbbq/

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                        • #27
                          Originally posted by Mikey View Post
                          I believe that this is the comp that Pyroman175 entered.
                          I do recall some discussion about the rules etc.
                          http://www.smoked-meat.com/forum/showthread.php?t=18416
                          Yeah... I was wondering where the brisket, chicken and pork butt were...Duh...
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                          • #28
                            Yes the rules for this event were only for 5 ribs, I questioned it too. I scored 8 on appearance an 8 for taste and 7 for tenderness. Thanks for the how to link. I need all the info I can get. I am determined to kick its ass next time. I want to score in the top 3 next time. We were told to sell the ribs for a buck a piece but we just gave them away


                            Sent from my iPad using Tapatalk HD
                            Last edited by pyroman175; 03-26-2012, 12:48 PM.
                            Lang 60" deluxe
                            Yoder YS640
                            Masterbuilt 30"
                            Masterbuilt 40"


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                            • #29
                              Man those ribs sure looked good to me. The scores sound good too. Must have had some guys really blow it out of the water
                              Scarbelly

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                              • #30
                                Looks like a winner to me, Pyro, but I'm not good at judging Hedges, Greens, or lawns.

                                This PA Judge says------>>------


                                Bear
                                Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                                Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                                Mom & 4 Cub litter---Potter County, PA:

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