New at cookoffs - need some tips - BBQ Central

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Old 01-17-2006, 03:34 PM   #1
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what type of comp was it...local, MIM, or KCBS? In other words, is there
on site judging?
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Old 01-18-2006, 06:57 AM   #2
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I can only help so much because I've never done the whole hog on site judging thing, but what I've heard is that presentation is crucial. A lot of the pork turn in may be very similar, and the little details can make a difference. Jack W has done well with this type of deal, hopefully he'll be along shortly.
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Old 01-18-2006, 07:46 AM   #3
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Not whole pig but here are the onsite presentations I did on the cooker for a small local MIM style contest. Also the onsite judging area. In MIM events you can dress up the stuff on your cooker for onsite judging but not in the blind box.

hope this helps







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Old 01-18-2006, 07:52 AM   #4
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Thanks Gary, that's what I was talking about..

spritz and garnish!
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Old 01-18-2006, 12:14 PM   #5
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I cooked at the SCBBQ "Q" Cup with Jack doing whole hog and we came in 5th. Jack has a good idea of what needs to be done and when to do it. I can't tell you any of Jack's secrets without Jack saying it's okay, but send him a PM and he will probably help you out. He probably won't tell you everything, but I'm sure he'll give you enough to get (beyond) started.
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Old 01-18-2006, 12:46 PM   #6
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Jack W. He'll be here soon enough.

Jim Minion gave me some good tips about whole hog a few years ago.

And Pigs makes a living out of it. You might want to listen to his podcast for cooking instructions.

These guys of course actually have lives, and don't spend time accruing almost 4000 posts a year on one board.
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Old 01-18-2006, 12:56 PM   #7
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Sorry I'm late.

Whole hog is a challange. Lets get the most obvious questions out of the way. Do you know how to cook a hog? and what style of cooker will you be cooking it on.

We can leave the discussion here, there may be others who want to know how to cook a hog. Pigs cooks many more hogs than I do and can put his .02 in here if anybody can dig him up.

Good Q!

Jack
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Old 01-18-2006, 01:16 PM   #8
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What kind of BBQ do you like to make. Chopped, pulled, sliced? Do you like to use a sauce?

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Old 01-18-2006, 02:10 PM   #9
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Quote:
Originally Posted by YaYa
I like all kinds - In my first competition - Onsite judging was pulled BBQ with an option of sauce - In the blind box - I had chopped and pulled BBQ with sauce in the side. What are some tips you are willing to part with that would help my competition chances.
Ok my turn, LOL. In the SCBA we tell compeditors not to put sauce on the side , if you want us to judge your pork plain present it that way , if you want us to judge it with sauce then put it on it. Make sure you fill the plate as well , its makes for a good presentation , as well as making sure the judges have enough for a sample, I usually take enough for the first sample and some for going back and trying again before I do my scoring.Depending on what association you are at ours just want the meat on the turn in plate no garnishes.
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Old 01-18-2006, 02:39 PM   #10
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YAYA, SCBA is only a judging organization...they don't make the rules.
In other words, if the contest organizer wants on site judging, they do it.
They run one contest a year, in Columbia. All others they judge based on
what the organizers tell them too.
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