View Full Version : Comp Garnish

03-09-2009, 11:45 AM
Hi All,

We compete in KCBS events. Been doing it about 2 years or so. We are going to take a judging class in about 2 weeks to help with my question/concerns. Here goes.....I am wigging out about our appearence scores and the use of garnish. I did a search on garnish and it came back with a bazillion posts (should have expected that!). I read a lot of them and there are lots of opinions out there.

Why do we use garnish? Did we always? Is there anything I can read or do (other than the judging class) to help us with our garnish.......issues?:icon_frow

Thanks in advance for the help!

03-09-2009, 12:33 PM
I too do not understand why there is garnish in the turn in box if the meat is the thing being judged. Just one more thing to buy that gets thrown out. Go figure. Especially in this day and age. I wish they would do away with it.

03-09-2009, 12:47 PM
One of these days, I am going to garnish my meat with ... well ... meat.

Alexa RnQ
03-09-2009, 12:54 PM
I can't give you the historical perspective, since we're every bit as new as you are. What I can tell you is that garnish is just not a major freakout. Keep it fresh, keep it tidy, keep the focus on the meat. At the end of the day, your appearance scores are not all about the garnish, and it's the least weighted of the three scores.

Yeah, that 60 cents worth of lettuce is a terrible waste. So is the $100 in meat and the $300 in gas we used to haul it there.
If you really feel strongly that garnish is a waste, don't use it. KCBS rules PERMIT garnish, they don't REQUIRE it. Nobody's holding a shotgun to your head to make you pleat up that wasteful lettuce.

03-09-2009, 01:12 PM
At the KCBS rules meeting two years ago there was a discussion of getting rid of garnish. Someone brought up that Gary Wells the founder of KCBS when asked about garnish always said....."That's what makes KCBS different". That pretty much killed the whole discussion.