Turn-in boxes what's good / bad - BBQ Central

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Old 06-05-2007, 11:27 PM   #1
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Turn-in boxes what's good / bad

I've posted pics of the turn-in boxes from Cartersville, GA. give me your opinions.
http://home.comcast.net/~volstew/wsb...ome.html-.html
I got the following appearance scores:
CK 988788
RI 878779
PK 789868
BR 798789

What would you change and what really looks good?
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Old 06-06-2007, 05:04 AM   #2
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Not that I am right but my opinion is....
Chicken- pieces were different sizes. I try to find 6 that look the same.
Ribs- looked lost in the box. More meat less green.
Pork- I thought looked the best of the 4.
Brisket- looked good.

To win it takes perfection and everything matters. Even the smallest detail can give you an edge. Losing 1st place by .0002 sucks.
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Old 06-06-2007, 07:24 AM   #3
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I agree with the above post. The ribs could hardly be seen. I do like the pork box the best. Nice job on that one.
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Old 06-06-2007, 07:31 AM   #4
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I thought the pork looked dry, but agree with the other comments.
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Old 06-06-2007, 07:57 AM   #5
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There's a interesting story behind the ribs. I didn't make a special order for the ribs with my butcher. I went in and picked up a pack of spares out of the display case. When I opened them at the contest there was one itty bitty section of spare ribs and a whole bunch of rib tips underneath. Needless to say I was less than happy with the situation. and was able to find one rack of spares at a local grocer and get them inspected for the contest. I still only had 6 ribs to turn in with the defects in the remaining ribs that was the best I could come up with that day. It was all I could do to make them look that decent.
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(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
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Old 06-06-2007, 08:47 AM   #6
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I'd be ready to butcher the butcher...
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Old 06-06-2007, 10:24 AM   #7
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Quote:
Originally Posted by wittdog
I'd be ready to butcher the butcher...
Believe me, I was glad I was so far away when I opened that pack of NOT ribs. [smilie=rlp_smilie_312.gif]
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https://home.comcast.net/~volstew
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
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Old 06-06-2007, 01:50 PM   #8
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There isnt a butcher to be found where I live. At least none that know anything about BBQ. I feel your pain.
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Old 06-06-2007, 09:38 PM   #9
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Quote:
Originally Posted by DaleP
Not that I am right but my opinion is....
Chicken- pieces were different sizes. I try to find 6 that look the same.
Ribs- looked lost in the box. More meat less green.
Pork- I thought looked the best of the 4.
Brisket- looked good.

To win it takes perfection and everything matters. Even the smallest detail can give you an edge. Losing 1st place by .0002 sucks.
Yes it does...BOTH times!!
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Old 06-06-2007, 11:45 PM   #10
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I had cut back on the amount of meat I made so the selection was VERY limited. I won't do that again.
Quote:
Originally Posted by brian j
i also think your ribs are lost in a sea of green
I had to use every trick I knew just to make the only 6 ribs I had look decent.
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4'offset (gave away after 1st WSM cook)
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