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05-22-2006, 12:24 PM
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#2
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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I think everything looks great  =D> =D>
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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05-22-2006, 12:28 PM
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#3
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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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!!
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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05-22-2006, 12:36 PM
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#4
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Saint O'Que
Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
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Quote:
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Originally Posted by 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!!
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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
__________________
Gary Cline
Gary's Barbeque
McGaheysville, Virginia
Barbeque. Sit back, relax, and let the smoke work it's magic!
You can't drink all day, unless you start in the morning.
Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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05-22-2006, 12:39 PM
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#5
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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I thinks them there boxes are perty. Cant wait till July 21, 22.
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05-22-2006, 01:06 PM
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#6
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Saint O'Que
Join Date: Jul 2005
Location: Denmark South Carolina
Posts: 1,097
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Re: More Danville Turn-ins
[quote="Gary in VA"]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>
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__________________
Walter Brooker, Jr.
Pit Master Team Squeel Appeal
Graduate South Carolina Pit Masters School
South Carolina BBQ Association Master Judge
2- 22 1/2 '' WSMs
1 single barrel 55 gallon drum smoker
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