More Danville Turn-ins

[Gary in VA]

here are pictures of our turn ins at Danville this year.

Gorgonzola & Spinach Stuffed Fillet Mignon
http://garysbbq.tripod.com/imagelib/sit ... ut%20Entry

Chicken
http://garysbbq.tripod.com/imagelib/sit ... et=tlx_new

Ribs
http://garysbbq.tripod.com/imagelib/sit ... et=tlx_new

Pork
http://garysbbq.tripod.com/imagelib/sit ... et=tlx_new

Brisket
http://garysbbq.tripod.com/imagelib/sit ... et=tlx_new

Tell me what you think.. I am always looking for constructive criticism on my presentation.

I was happy with everything I turned in.. The ribs may have been slightly overdone.. but they were still moist and not dry at all.

We had a great time and Congrats to Dizzy Pig and Screamin nite hog. Oh.. and I guess congrats to Bill for beating me :badgrin:

 

[Puff1]

I think everything looks great :!: =D> =D>

 

[Captain Morgan]

Gary, imo, and being honest,

the filet looked fabulous, I mean perfect.

Chicken looked oversauced, and I couldn't tell if the skin was
crispy enough. I don't want black spots, but lots of good
dark brown makes me drool.

Ribs again looked oversauced. Can you turn a piece or two up
in your turn in box so the smoke ring can be seen at first look?

Pork looked pretty dang good...think about pulling off some of
the bark that may be too hard by the time the judges eat it.

Brisket looks fabulous, great, but I know nothing about brisket!!

 

[Gary in VA]

Gary, imo, and being honest,

the filet looked fabulous, I mean perfect.

Chicken looked oversauced, and I couldn't tell if the skin was
crispy enough. I don't want black spots, but lots of good
dark brown makes me drool.

Ribs again looked oversauced. Can you turn a piece or two up
in your turn in box so the smoke ring can be seen at first look?

Pork looked pretty dang good...think about pulling off some of
the bark that may be too hard by the time the judges eat it.

Brisket looks fabulous, great, but I know nothing about brisket!!

I agree with the sauce thing Cap.. but I have sauced lightly in the past and was told it was "dry looking" so I added cornsyrup and got the glaze thing happening this time. I wasnt real happy with my rib box either.. first time I did spares and was having troubles getting them in the box and being happy about it.

Yeah.. the chicken was sauced heavy too. and No.. i didnt get the skin crisped up enough.. i got perdue chicken this time and it must have been enhanced because those things got done quicker than usual and i didnt get them flipped skin side down long enough.

ribs and chicken tasted good though in my opinion..

Thanks for the comments

 

[Bill The Grill Guy]

I thinks them there boxes are perty. Cant wait till July 21, 22.

 

[WalterSC]

here are pictures of our turn ins at Danville this year.

Tell me what you think.. I am always looking for constructive criticism on my presentation.

Looks great to me too bad we cant taste it!! =D>