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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Show us your turn-in boxes!

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  • Top | #1

    Show us your turn-in boxes!

    Folks- Huskee here, hijacking scorched_porch's thread.
    Let's make this a "show us your turn-in boxes" thread.

    Post pictures, if you'd like, of competition-style turn-in boxes, whether you're at an actual competition or just practicing, and the community can have a peek and offer constructive criticism!

    Let's have fun with this!


    [Back to scorched_porch's original post:]

    Well, if competition chicken doesn't haunt your dreams, I don't know what does. This is TOUGH. This weekend I bench marked my first test box. I had fun doing it, and I can see where I need to tighten a lot of screws to get this thing down. I bought some large boxes to practice with. I picked 6 of my best thighs out of 10. Bite through skin? Not yet. I'm experimenting with temps - I did this at 275. Flavor good, well balanced. Presentation - the parsley got a little unruly on me, but I suppose I'd clean it up better before turning it in. What do you competition veterans think?

    Click image for larger version

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    Last edited by Huskee; March 19th, 2015, 05:45 PM.

  • Top | #2
    No veteran, but on the right, need to trim that green stuff down, tis blocking the meat product.

    Comment


    • scorched_porch
      scorched_porch commented
      Editing a comment
      You are right - and you know what's funny? I never noticed it until the picture. I should photograph all my samples so I can critique them better. It's a continuing saga of perfection. Thanks for the comment.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      There is some website that you post pictures of your boxes and have people critique.

    • scorched_porch
      scorched_porch commented
      Editing a comment
      The website for getting judged is :http://www.bbqcritic.com/judgemybox in case anyone else is interested. I already sent this pic out there.

  • Top | #3
    Looks good to me, Porch, but, hell, I'm from Detroit.

    Comment


    • Top | #4
      Ding, Ding, Ding... We have a winner! Looks real good to me Porch.

      Comment


      • Top | #5
        I think it looks really good! The skin not being bite-through will nail you with the judges though. Better to work on this one thing (or remove skin entirely!). Tough skin bit me this past weekend in Tupelo, where chicken was my lowest score (39/94). I wasn't watching time closely and it needed 10 more minutes to steam soft. It was really good after that 10 minutes!

        I'm not a fan of the parsley box for chicken. It sticks all over the underside and parsley does have a taste. I like green leaf lettuce better. At least the judges don't have to pluck parsley off their sample.

        Comment


        • scorched_porch
          scorched_porch commented
          Editing a comment
          Thanks a lot for the comment. Here's what I did in this box in terms of parsley. Used green leaf lettuce to create a "floor" in the box and put parsley around the edges because I didn't want it sticking to the chicken as you mentioned. But the stuff on the edges did stick a bit - so I'll be rethinking this. 1 question - are you cooking your chicken at high temps?

      • Top | #6
        I think it's beautiful!

        You've given me a cool idea.....maybe we can start a thread dedicated to "competition-style turn-in boxes" for whoever here in The Pit wants to show off a little.

        Anyone interested?

        Comment


        • CandySueQ
          CandySueQ commented
          Editing a comment
          I'll play! Got my boxes from Tupelo to post.

        • CircleCityJoe
          CircleCityJoe commented
          Editing a comment
          Great idea, rookies like myself new to competition bbq and looking for insight greatly appreciate any sound advice from seasoned competitors. This website is extremely helpful and I enjoy it alot.

        • fuzzydaddy
          fuzzydaddy commented
          Editing a comment
          Welcome CircleCityJoe! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. https://pitmaster.amazingribs.com/fo...troductions-aa

      • Top | #7
        Originally posted by Huskee View Post
        I think it's beautiful!

        You've given me a cool idea.....maybe we can start a thread dedicated to "competition-style turn-in boxes" for whoever here in The Pit wants to show off a little.

        Anyone interested?

        Great idea. Perhaps we just sticky this one and call it our competition turn in box thread.

        Comment


        • Top | #8
          Click image for larger version

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ID:	72334 Tupelo Chicken Box -- All 9 in appearance
          Attached Files

          Comment


          • Baker Dan
            Baker Dan commented
            Editing a comment
            That looks great!

          • CircleCityJoe
            CircleCityJoe commented
            Editing a comment
            I'm hungry now @CandySueQ
            Really nice looking drumsticks!👍

          • BarBQ22
            BarBQ22 commented
            Editing a comment
            Can you show us what it looks like before you place the chicken in it when you have a chance? I've seen lettuce wrapped in cling wrap tightly, refrigerated and cut in discs but that's it. Thank you

        • Top | #9
          Pork box from Tupelo -- again all 9's in appearance. This one was 6/94!

          Click image for larger version

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          Comment


          • ABCBBQ Dave
            ABCBBQ Dave commented
            Editing a comment
            Also, right clicking the pic and selecting "open in new tab" or "open in new window" should work.

          • FLBuckeye
            FLBuckeye commented
            Editing a comment
            Huskee, I am on a laptop sans mouse. Pit Boss, that did the trick. Thanks!

          • Huskee
            Huskee commented
            Editing a comment
            FLBuckeye Pit Boss' tip is exactly what pressing your mouse wheel, when the cursor is on a pic, does. I discovered this handy shortcut purely by accident. So if ever you're running a mouse you know a shortcut to picture zooming!

        • Top | #10
          Originally posted by CandySueQ View Post
          Pork box from Tupelo -- again all 9's in appearance. This one was 6/94!

          [ATTACH]n72337[/ATTACH]
          Congrats!
          Last edited by Craigar; March 18th, 2015, 05:04 PM.

          Comment


          • Top | #11
            Can you guys tell me what 'bite through' skin is?

            Never heard that term before.

            Comment


            • FLBuckeye
              FLBuckeye commented
              Editing a comment
              When you bite through the skin, it doesn't pull off in one piece. Difficult to do at times. The key is to get it soft enough to just separate when bitten.

          • Top | #12
            Here are my turn-in boxes from Reno Sam's Club event. First comp of the year so I have some work to do. The appearance scores were good on ribs (all 9) and pork (9,9,9,9,9,8) but need improvement on brisket (7,8,9,9,9,9) and chicken (7,7,7,8,9,9).
            Last edited by Smokeshow; April 7th, 2015, 05:05 PM.

            Comment


            • FLBuckeye
              FLBuckeye commented
              Editing a comment
              Those look really good. I don't understand why your chicken got dinged. Pieces look uniform

            • Smokeshow
              Smokeshow commented
              Editing a comment
              This is a rare instance where the picture of a turn-in box looks better than the original. The top 3 were a bit longer than the middle & bottom 3, I tried to mask that by making sure they lined up horizontally. The trimming was not as clean as I would have liked, the edges were not straight and the corners had some skin folded over. When I opened the package of chicken I found the legs (I use whole legs and cut the thighs off myself for better skin coverage, more consistent sizing and better shape) were not as good as I had in the past. I Used a good quality chicken, Mary's Organic, but they had a lot of yellow fat and the butchering was rough.

          • Top | #13
            Originally posted by Smokeshow View Post
            Here are my turn-in boxes from Reno Sam's Club event. First comp of the year so I have some work to do. The appearance scores were good on ribs (all 9) and pork (9,9,9,9,9,8) but nee improvement on brisket (7,8,9,9,9,9) and chicken (7,7,7,8,9,9).
            Great, thanks for this Smokeshow ! This is a fun thread. And welcome to The Pit! When you get a minute head over to the Introduce Yourself thread and give us a bio.

            Comment


            • Top | #14
              This was last Saturday's brisket. Took 5th place. It was an IBCA competition so no garnish. This was a Wal-Mart Excel choice. Doing SRF Gold for the Variety Childrens' BBQ contest in Memphis this weekend.
              Click image for larger version

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              Comment


              • Top | #15
                2nd place brisket in Wynne, AR on June 13th. 1st place was a perfect, perfect (that's all 6 judges giving 999).

                Comment

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