View Single Post
Old 01-08-2012, 09:09 AM   #8
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI

Originally Posted by Just Pulin' Pork View Post
KCBS (Kansas City BBQ Society) requires a garnish as a rule for their events.
As others have noted, it's optional, so the question that really comes up is "Should we allow nothing in the box but meat?"

Some reps have told me that allowing garnish is seen by KCBS as one of the things that makes them different from the other sanctioning bodies, so it's very unlikely it will ever go away for that reason. Good judges understand garnish is optional, but many cooks admit that:
  1. They hate making parsley boxes almost as much as they hate trimming chicken, however
  2. The meat really does look more appealing floating on a sea of green vs. bouncing around an emptry styrofoam box.
(To the last point, some boxes in contests sanctioned by other organizations (MBN for example) tend to have a lot more meat in the box to compensate for that open space. Full boxes look better, right? If we didn't have putting greens to bitch about, we would be complaining about how much meat we had to turn in. )
Rhode Hog BBQ
"The Most Dangerous Team in BBQ" - Jon Vallone
CBQ is offline   Reply With Quote

Thanks from: --->