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Last comp Team Squeel Appeal did in June of this month

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Waltersc

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W did a case of Boston Butts on the new  22 1/2 WSM , came in 9th place out of 20 teams, we could have done alot better but my shoulder was giving me alot of trouble. In South Carolina ans the South Carolina BBQ Asso we dont believe in veggies in turn in plates we give full boxes for our turn ins.

http://s306.photobucket.com/albums/nn261/SqueelAppeal07/
#1 - July 11, 2010, 04:55:01 am
« Last Edit: July 11, 2010, 04:56:37 am by Waltersc »
Walter Brooker
Pit Master Team Squeel Appeal
Master Judge South Carolina BBQ Association

2- 22 1/2 INCH WSMS

Mike (AZBarbeque)

  • Karma: 171
Congrats on your finish.  Was it a KCBS Event?

Thanks for the picture link as well.  Always love to see pictures...
#2 - July 11, 2010, 05:12:27 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Waltersc

  • Karma: 0
Quote from: Mike (AZBarbeque) on July 11, 2010, 05:12:27 am
Congrats on your finish.  Was it a KCBS Event?

Thanks for the picture link as well.  Always love to see pictures...

No that was judged by the South Carolina BBQ Association, in which both my wife and I are Master Judges and Charter Members.
#3 - July 11, 2010, 05:27:01 am
Walter Brooker
Pit Master Team Squeel Appeal
Master Judge South Carolina BBQ Association

2- 22 1/2 INCH WSMS

Mark

  • Karma: 23
Quote
W did a case of Boston Butts on the new  22 1/2 WSM , came in 9th place out of 20 teams, we could have done alot better but my shoulder was giving me alot of trouble.
Quote

What a coincidence. I just did a case of shoulders and my butt was giving me a lot of trouble. ::) ;)
#4 - July 11, 2010, 06:01:53 am
« Last Edit: July 11, 2010, 06:04:22 am by Mark »
Mark Motta
Meatier Creator

grizmt

How come we don't see turn in boxes like this very often???? :question:
#5 - July 11, 2010, 08:39:33 am

Harpo

  • Karma: 2
Quote from: grizmt on July 11, 2010, 08:39:33 am
How come we don't see turn in boxes like this very often???? :question:
Because of the required putting greens that (to remain nameless) org. requiers. There is not room for that much food. Which reminds me I need to start learning how to make mine.
#6 - July 22, 2010, 06:36:03 pm
I don't eat vegetables. The meat I eat, eats vegetables.
Grill Dome Ceramic Smoker/Grill
FEC 100

grizmt

I do have to say at a recent comp we got a pork box that had chunks, sliced and pulled. I could be wrong but you've got to be pretty confident in your product and skill to present all 3 in one box right?
The table commented that they really liked the diversity and I believe scored it accordingly. I also have to say it was on one of the neatest "putting greens" I've seen to date, looked like a pro golf course it was so level and neatly trimmed.
I shudder to think how much time went into that presentation.
#7 - July 23, 2010, 06:24:03 am

brandon

Griz,
How did you score the box and how did it taste?
I have tried to get all three, sliced, cubed and pulled in a box but my cooking skills keep screwing with me to only make pulled available!!!
#8 - August 12, 2010, 10:29:04 pm
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