First Amateur Competition

Thighs are the easiest to control and keep moist.

They display well in the box,because of their even shape.

In anything butt,good beef usually fares well.

A whole beef tenderloin,sliced into steaks/medallions is always impressive-but pricey.

A nicely done salmon fillet,often does well.

Large shrimp and large scallop combos do well.

Make it easy for the judge to eat,as they may only have their hands ,or a plastic spoon.

Stuffed pork tenderloin,displayed in slices does well.Seafood makes an impressive stuffing.

Hopefully this helps get you started,until some others jump in.

How will the judging be done? People's Choice or Blind Taste/Appearence?

You have mentioned it's local, so that helps a lot if it's Peoples Choice. The closer you live the higher you will place.

Thanks...this will help a lot. It is a sanctioned KCBS but I cannot get info regarding judging. The local meat market has been ordering St. Louis style ribs and splitting? them. They have also ordered thighs only for the chicken.

If it is KCBS,call the organizer and get the specifics.

Is this a KCBS "backyard" contest?

You may be doing the rib and chicken comp,and might be judged in with the pro teams.

If that is the case,think a minimum of six pieces of each in a nine inch styrofoam box.

You may be using green leaf lettuce and parsley to garnish your box.

The judges may not know which you are.

Anything butt,will mean anything except the four major categories.

They may give you a container,you may get to supply your own.

Tom's right.

If this is KCBS sanctioned, you're probably in the backyard or amateur event.

Check with the sponsor and we'll help you out.

This is KCBS Sanctioned. The pros will be competing in all 4 catagories plus sauce and dessert. We will compete in the chicken, ribs and anything goes. Last year was fun to watch. You guys are right, they supplied containers. Sure wish I could use my smokette. When presenting the ribs what is the proper way to cut? One rib cuts? how many? I may find this out Friday but I was just trying to get a jump on things. Not sure how to paste a link but here is the address to the event http://www.lawrenceburg.com/specificnews.cfm?id=1115

There is not "the way" to cut and present ribs.

Try to cut them neatly and evenly,so they look like they were done with care.

Here is a link to some pix,that might give you some ideas. Meat pix

Thanks Tom. I may be worrying a little too much. The pictures answered what I was looking for.

Yessir,and remember have some fun and learn a little.