Please grade my box

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TexasPyro
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Please grade my box

Postby TexasPyro » Sat Mar 01, 2014 8:58 pm

I'm cooking in my first KCBS down in San Marcos next weekend and have never cooked a KCBS cook off. Im having somewhat of a difficult time with adding all of this salad to the box to make it look purdy.

This is a practice run I did tonight, will anyone with KCBS experience please chime in, I have no idea what the judges are looking for. This obviously isn't in a styrofoam box, I happened to have foil ones on hand that were the same size.

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Re: Please grade my box

Postby QorDie » Sat Mar 01, 2014 9:07 pm

This isn't meant to be as harsh as it's going to sound. I did KCBS for a few years up north and glad I moved to texas so I can stop worrying about rabbit food. Here it goes:

Look up putting green KCBS box.

http://divaq.ca/making-parsley-turn-in- ... ting-green


The first two from the top on the left should be next to one another, they're similar in size and smaller than their counterparts to the right; keep likes together.

Looks like there's a few dark spots on the bottom right one- when this happens to me, I slightly stack the thighs and put the dark spots under another thigh.

Your parsley covers the chicken in a few spots, you'll get marked down for that.
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TexasPyro
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Re: Please grade my box

Postby TexasPyro » Sat Mar 01, 2014 9:41 pm

Thanks QorDie! Those are exactly the kind of answers I'm seeking, I had no idea they'd mark you down for that stuff.

I don't cook a "KCBS" brisket, I refuse to put anything sweet on anything that moo's, er um, moo'ed ... We'll see how that goes next weekend.

Should be fun!
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Re: Please grade my box

Postby Big Ed » Sat Mar 01, 2014 9:59 pm

I'll chime in!! You don't have to cook thighs, give the judges something different!! All you have to do is win the table And you'll score high!!
Last edited by Big Ed on Sat Mar 01, 2014 10:10 pm, edited 1 time in total.
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Re: Please grade my box

Postby limey » Sat Mar 01, 2014 10:03 pm

Don't forget to make burnt ends on the brisket. Here is a pretty good website on grading turn in boxes.


http://www.bbqcritic.com/judgemybox.html
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Re: Please grade my box

Postby QorDie » Sat Mar 01, 2014 10:18 pm

I'm in DFW if you want to talk about KCBS more.

Don't put anything sweet on your brisket, not needed. Just uniform slices with a row of burnt ends (if they come out good). Trim the fat off and make sure it passes the pull test.

Regarding not having to cook thighs: very true, I've seen drumsticks do well when done using the lollipop method. But thighs win more often.
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Re: Please grade my box

Postby jtilk » Sun Mar 02, 2014 2:36 pm

Did my first KCBS event this wkend in Huntsville. No sweetness and no burnt ends... My thoughts were burnt ends are a Kansas City thing and even if it's KCBS, I'm still in Tx and there will be a lot of Tx judges. Right, wrong, true or false I ended up taking 3rd, out of 37... This was my box

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Re: Please grade my box

Postby jh3 » Mon Mar 03, 2014 9:42 am

Nice looking box Josh.
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Re: Please grade my box

Postby cowboydon » Mon Mar 03, 2014 8:00 pm

Burnt ends do great in Texas !!! Judges lovem here.
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Re: Please grade my box

Postby jtilk » Mon Mar 03, 2014 8:55 pm

Thanks JH3

For what it's worth, I cant exactly remember how our KCBS judge worded it so I'm not going to attempt for fear of misleading you. BUT there are some changes in 2014 in KCBS regarding greenery and how it's judged. You may want to do some research on that and get some clarification.
Last edited by jtilk on Mon Mar 03, 2014 10:38 pm, edited 1 time in total.
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Re: Please grade my box

Postby Brandon87 » Mon Mar 03, 2014 10:34 pm

I would pack the leaves in there a little tighter. Give it that putting green look.
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Re: Please grade my box

Postby TexasPyro » Mon Mar 03, 2014 11:09 pm

Thanks for all of the replies! Ive modified things some and had another go at it, much better! Sorry, didn't take any pics.

Josh, that brisket sure looks good, nice job on the call.

Look forward to seeing yall in San Marcos...

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