BLIND BOXES

rlmax02 · Post by **rlmax02** » March 13th, 2012, 1:24 pm

Ok guys. Like I said before. my first ever comp is coming up and Ive been cooking every weekend. I need some tips for blind boxes like what are you all using for pork. money muscle cuts? chunks? pulled? or a combo of all? Same thing with briskit. cuts with burnt ends? Any guidence would be greatly appreciated

YouTube · Post by **Frank_Cox** » March 13th, 2012, 2:01 pm

We make 2 pork butts and do 1 for money muscle/ slices the other for pulled as a backup plan. The main thing is make sure the Portion you intend to serve "POPs" out to the judges. if you want to fill with some pulled under your slices you just cant "Puddle" sauce in the box. the main reason for the green is to make the meat portions pop out at the judge so the colors etc improve the appearance of the box. we do slices for brisket. the more consistent everything is the better you will score. use the flat for your turnin.
Help me out anybody that knows more than me LOL

alleyrat58 · Post by **alleyrat58** » March 13th, 2012, 2:45 pm

In the past we would submit pulled and money muscle / chunks. This year we are planning to only submit chunks / medallions for pork. For brisket we turn in slices and burnt-ends. One piece of advice that has been given to me by friends who judge frequently is to put more meat in the box "Fill 'er up!" They all say the same thing, more meat looks better than less meat. We make a parsley bed for all of our turn-ins. I will see if I have any photos of turn-ins that we have submitted, not that we have won with any of them...

rlmax02 · Post by **rlmax02** » March 13th, 2012, 8:51 pm

thanks gents i really appreciate the advice. im very excited. the comp im entering is a big 1 with over a hundred teams entering. my goals are simple. everything turned in and on time with food im proud of.

Post by **Tom_Heath** » March 13th, 2012, 9:15 pm

I'm no pro by any means, I do it to have a good time. I tried the money muscle route last year with pulled under it and I personally didnt like it. I think I will try and to the money muscle and slices next go round.

Another vote for nice even slices of brisket, burnt ends are always a plus.

Chicken is just chicken.
I do thighs most of the time, sometimes bone in and sometimes de-boned. As far as taste goes I like de-boned and cooked in muffin pans. Thats just me though.

And for the beans, GOSH I still have found no good way to place um so that you can still see the parsley. Gotta work on that one.

rlmax02 · Post by **rlmax02** » March 14th, 2012, 10:02 am

im doing a briskit run this weekend. the chicken will be like i posted earlier this week but with a different sauce. im going to cook 6 or 8 slabs of ribs and try a diff glaze on a few to get the taste profile i want on turn in day. making lots of lists. I also have a neat little project working with pics to post soon. thanks for all the input. great thing about Q guys is they will share their experiences

The Czar · Post by **The Czar** » March 14th, 2012, 2:04 pm

That is a lot of cooking....wish I was in Maryland....sad face....

Grabber70Mach · Post by **Grabber70Mach** » March 14th, 2012, 4:06 pm

What part of MD is this going to happen in?

:-P

Sent from my DROID BIONIC using Tapatalk

rlmax02 · Post by **rlmax02** » March 14th, 2012, 9:19 pm

its in salisbury maryland. google "Pork in the Park" and youl get the website.

alleyrat58 · Post by **alleyrat58** » March 14th, 2012, 9:22 pm

OP I threw a couple of pics of our turnin boxes out here, again, we have done alright here and there on appearance, but I can't tell you that these will help you for sure.

http://s1114.photobucket.com/albums/k54 ... n%20Boxes/

rlmax02 · Post by **rlmax02** » March 15th, 2012, 7:57 am

thanks alot allyrat...I really appreciate the help!

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