Turn in boxes....You rate em!

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bbq bubba

Master of the Pit
Original poster
OTBS Member
Feb 12, 2007
new baltimore, mi
After a long nite of smokin, Tonto was still able to put out these beautiful turn-in boxes, hopefully the judges will like them in 2 weeks!

For her first time out, I think Tonto did a pretty good job on the boxes. The real short comings were the quality of the lettuce and the wrong parsely.

Well, you can imagine who did the grocery shopping..........
LOL ... You know when you send the kids to the store they never get it right
Yeh, but I'll bet Tonto will be quick to point out that I'm no kid and thus, should know better!!!

Hmmm, me thinks Tonto should do the lettuce shopping............
The boxes look fine. Hint - They are judging MEAT ONLY.
Remember, you only need to include enough for 6 judges to each have a sample. No less, it will disqualify you. More is wasted. There is a fair amount of "sitting time" between turn in and getting to the judges.
The table captain will announce the sample number and present it to the judges seated at his table for them to look over, then he will pass the box to each judge for them to get a sample.
They judge appearance, taste & tenderness.
6 ribs, 6 nice slices of brisket, an amount of pulled or sliced meat that allows 6 good samples (include bark, it ups the taste), 6 chicken thighs. Give a slice of your brisket a pull end to end. If it is rubbery it is undercooked, if it falls apart it is overcooked, it should break cleanly. That is what the judges will do. Sliced brisket drys fast, spray it with apple juice, or what ever. Chicken can be skin on or skinless, juices must be clear. Rib meat should come off the bone with little effort and only where you bit into it. Properly cooked the exposed bone will have a tendency to dry almost at once.
Judges do not have forks & knives, just fingers, lotsa napkins, and water.
And MAKE SURE anything sliced (ribs, brisket) is cut completely through and separate, judges are not allowed to pull pieces not cut through apart!
There is also a trend to a plain presentation, no greenery.
Hope this helps a bit and you "do good"! (I know you will!)

I am judging the Peculiar Barbeque Round-Up July 21 and the United Missouri Bank BBQ Contest July 28.
Thank you all for the kind words and input, it is much appreciated.......10 days and counting

LOL......I see how it is now......
What's all that green stuff? Must be that "good for you" junk my wife is always trying to get me to eat...

I've only been in one competition..A chili cookoff several years ago. Didn't do too well, but what the hay, it was fun and we got free beer (maybe THAT'S why I didn't do too well)..lol

Looks good, but I'm still a newbie compared to some of you old timers.. Good luck in your competition..
Who cares if your food looks good against the shrubery anyway.. it's the taste that matters
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