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Unread 02-01-2010, 11:36 AM   #10
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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Originally Posted by Jorge View Post
hehe, I take some heat for it.

I think garnish is one of the things that makes KCBS unique, and the option still gives a cook the choice. In a lot of cases (but certainly not all)those that object to the use of garnish just don't want to mess with it, no matter what their stated objection is.
Making KCBS unique, definitely. It does. And, yes, the cook could opt
out and present it sans garnish. I'm guessing that there's probably not
been a 1st place in any category in the last 12 months where someone
had it sans garnish. Just a guess, but I'll bet 'ya a $1 on that one.

As to those that object, for me, it's truly about the Q. I became accustomed
to judging/seeing BBQ sans garnish (MIM/MBN). It struck me right off as both different
and NICE, but nice in the "the green compliments the Q therefore it looks
better" way, which therefore takes garnish into account. Mind you,
I've done color for a living. Mine will never go in with a light green
background, never. And, as a result, I've always gotten 8's and 9's
in presentation. Some may, yes. For me, it's about judging Q against
Q, nothing more, nothing less. It actually takes one of the things that
a judge can screw up out of their hands. Lets not even begin to discuss
whether having something un-cooked presents a health hazard to the

The guys who complain about judging should jump all over this.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
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