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Unread 09-20-2010, 06:58 PM   #11
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
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the good, the bad, and the ugly.
the good
the thighs look nicely prepped and cooked.(more on that in the ugly)
the skin looks bite thru.
color is nice, has both sauce/rub AND meat showing nicely.
the bad.
not enough meat for the size of the thighs. looks like 9 would fit. and make for a more appealing presentation.
the ugly.
the sear marks arent that. they are BURNS.
the sear marks are neither uniform nor purposefully "random". either lose them or lessen and plan them out.
the garnish is way too distracting from the meat. maybe spend some time and practice the parsely putting green. garnish is not to be "judged" but that is just too much to overlook.

take a look at wildblues boxes on the pickled pig forum.
both that team and the pickled pig team IMO have outstanding presentations.
wildblue, in my limited experience, is bleeding edge with his boxes.
pickled pig is nearly flawless.

and of course, look around here for more excellent information.
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