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Show us your turn-in boxes!

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  • scorched_porch
    Charter Member
    • Jan 2015
    • 115
    • Redwood City, CA
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      Blog - https://thequinchoproject.wordpress.com/
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      Kitchen Idols - Steven Raichlen, Francis Mallman, Paul Kirk, Corey Lee and Ryan Farr
      Passions - Game Processing, World Cuisine, Charcuterie, Great Wine and Great Cheeses

    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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Views:	12
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ID:	71266
    Last edited by Huskee; March 19th, 2015, 05:45 PM.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9028
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #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.
  • jmott7
    Charter Member
    • Dec 2014
    • 168
    • Woodland Hills, CA
    • PBC
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      Rotisserie Ring
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    #3
    Looks good to me, Porch, but, hell, I'm from Detroit.

    Comment

    • Breadhead
      Banned Former Member
      • Jul 2014
      • 1

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

      Comment

      • CandySueQ
        Moderator
        • Jul 2014
        • 1535
        • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

        #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?
      • Huskee
        Pit Boss/Manager
        • May 2014
        • 13657
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue
          Smokers / Grills
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          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.


          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #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
      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5034
        • Charlotte, NC
          • Slow 'N Sear Kamado (SnSK)
          • Lots of grills that work with Slow 'N Sear
          • LOTS of digital thermometers (my fav)
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          • Favorite Red Wine - Yes, Please

        #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

        • CandySueQ
          Moderator
          • Jul 2014
          • 1535
          • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

          #8
          Click image for larger version

Name:	IMG_0027.JPG
Views:	11
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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
        • CandySueQ
          Moderator
          • Jul 2014
          • 1535
          • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

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

          Click image for larger version

Name:	IMG_0030.JPG
Views:	12
Size:	1.70 MB
ID:	72337

          Comment


          • David Parrish
            David Parrish 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!
        • Craigar
          Founding Member
          • Jul 2014
          • 956
          • Papillion, NE
          • * - Weber 26.75" OTG
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            * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
            * - Current butchers: Just Good Meats & Fareway Foods

          #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

          • smarkley
            Former Member
            • Jul 2014
            • 1429

            #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.
          • Smokeshow
            Charter Member
            • Sep 2014
            • 6
            • Traeger Texas 075 with DIY Auber controller
              Traeger Texas 075 with Savannah Stoker
              18.5" WSM with Auber Temp Controller
              Viking Gas Grill

            #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.
          • Huskee
            Pit Boss/Manager
            • May 2014
            • 13657
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue
              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Dyna-Glo XL Premium dual chamber charcoal grill
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)


              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke by ThermoWorks
              • (1) Signals by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well


              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter


              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.


              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #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

            • CandySueQ
              Moderator
              • Jul 2014
              • 1535
              • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

              #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

Name:	Delight15BR.JPG
Views:	12
Size:	124.0 KB
ID:	87153

              Comment

              • CandySueQ
                Moderator
                • Jul 2014
                • 1535
                • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

                #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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                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.

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                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