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Rightstuff
04-14-2009, 07:29 PM
Do you have pics of turn-in boxes where "anything goes"? Garnish of any kind!

lunchlady
04-14-2009, 09:35 PM
here's one for ya... from Lowell - MA State Grilling Championship 2007...

category was pork tenderloin - open garnish...

watertowerbbq
04-14-2009, 10:09 PM
Nice!!!!!

Alexa RnQ
04-14-2009, 11:48 PM
This category wasn't restricted to a box, although we've staged similarly in a clamshell.

http://www.rhythmnque.com/images/pulteab.jpg

DMDon
04-14-2009, 11:52 PM
looks good , how did it score? We have an open garnish coming up for pork loin. these are the rules


Any type of container may be used as long as

it is covered and numbered



Creative appearance is encouraged......garnish

is completely at the cooks discretion

What do teams use for containers? a regular clamshell? a fancy platter? disposable tray? if you use a fancy platter and props do you get them back?

looking for ideas as we have never done a open garnish before

Alexa RnQ
04-14-2009, 11:56 PM
Appearance scores for that one were 8 9 9 9 9 9.
No size limitations were placed, so we went with the tray. After the category was judged we cruised back and picked up the tray -- the judges had used the supplied carving knife and fork and stripped the second ribeye to the bone!

DMDon
04-15-2009, 12:04 AM
Appearance scores for that one were 8 9 9 9 9 9.
No size limitations were placed, so we went with the tray. After the category was judged we cruised back and picked up the tray -- the judges had used the supplied carving knife and fork and stripped the second ribeye to the bone!


did you have a lid over the tray? I want to use a prop that stands 5 to 6 inches high. I can't find a lid tall enough. Will I be able to take off the lid at turn in and stand it up or would the table captain do that or am I stuck with finding a shorter prop?

Alexa RnQ
04-15-2009, 12:10 AM
No, there was no lid requirement. I think you'd be best off asking your head judge whether you'd be permitted to remove the lid at turn-in. In any event, I'd choose props that don't require anybody but you to mess with them.

Divemaster
04-15-2009, 08:02 AM
did you have a lid over the tray? I want to use a prop that stands 5 to 6 inches high. I can't find a lid tall enough. Will I be able to take off the lid at turn in and stand it up or would the table captain do that or am I stuck with finding a shorter prop?
Couldn't you simply use an overturned disposable pan or even aluminum foil? The rules say it must be covered, not that the container has to have a lid...

Bentley
04-15-2009, 10:19 AM
This was a turn in at the Autry in 2007.

http://i110.photobucket.com/albums/n90/lwnna/Turn-in%20Boxes/IMG_0347.jpg

Rightstuff
04-15-2009, 10:48 AM
Great job. We've got an upcoming event with no limits on garnish; however, it must fit in a turn-in box. Thanks for the great ideas!

blues brother
04-15-2009, 11:18 AM
Rightstuff,
I have some clamshells? If you need some let me know and I will bring them to the Barnesville BBQ & Blues.

Plowboy
04-15-2009, 01:11 PM
This category wasn't restricted to a box, although we've staged similarly in a clamshell.

http://www.rhythmnque.com/images/pulteab.jpg


Sheesh! That's a $100 platter. Nice job.

Brewmaster
04-15-2009, 01:21 PM
I'm embarrassed to post after Diva. Here are some pork steaks. This was third place.

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_7847.jpg

Rightstuff
04-15-2009, 01:22 PM
I'm embarrassed to post after Diva. Here are some pork steaks. This was third place.

DON'T BE....thats a nice looking plate of food!!

Alexa RnQ
04-15-2009, 02:49 PM
Sheesh! That's a $100 platter. Nice job.
Thanks! But -- it got beat by lasagna! Go figure! http://www.divaherself.com/crylaugh.gif

I was trying to live up to some of the AB entries we've seen submitted in California, there are some seriously insane entries. Harry Soo put in one that had an entire lobster on it -- and that was just the garnish!

Plowboy
04-15-2009, 02:54 PM
I'm embarrassed to post after Diva. Here are some pork steaks. This was third place.

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_7847.jpg

I'll take one of those Friday night.

I like the pineapple bowl. Cool idea.

Brewmaster
04-15-2009, 03:38 PM
I'll take one of those Friday night.

I like the pineapple bowl. Cool idea.

Thanks.

Pork steaks on Friday can be arranged.

Plowboy
04-15-2009, 03:41 PM
Thanks.

Pork steaks on Friday can be arranged.

LOL. I'm good. I'm doing salmon for the Friday night entry, so I'll have my dinner covered. Looking forward to seeing everyone.

YankeeBBQ
04-15-2009, 04:07 PM
Here's some beef ribs that did pretty well at the jack one year. And a vegetable timbal that did well in a grilling contest

Scottie
04-15-2009, 04:22 PM
It's not fair that you guys have chef's on your team!!! :wink:

Still amazes me that I did well in that grilling contest at LP a couple of years ago... Beginners luck i guess, I should of retired then...

That rib entry might be the nicest looking anything butt entry I have seen... Wish I had that kind of talent to make grits...

Rightstuff
04-15-2009, 04:45 PM
WOW YankeeBBQ thats awesome!

Solidkick
04-15-2009, 06:08 PM
No artistic flair here :oops: .....I marvel at those that do have that ability :grin:....I guess that why I just do the 4 basics and let the wife build the boxes...

Great pictures! thanks for sharing!

Mike - CSBBBQ
04-15-2009, 06:47 PM
WOW! No wonder we never do any good...not anywhere near as creative:!: