After taking the KCBS judging class in MD in 2008 and being instructed to judge appearance of the box on the meat and not the garnish and...
After reviewing some of the threads in the competition section I was wondering?:
1: there seem to be a lot of comments regarding judging turn in boxes regarding garnish, specifically, not symmetrical, 1 leaf overhanging the box, not enough parsely on one side etc etc
Q: Are these comments and suggestions based on how you judge if you are a KCBS judge OR just what you want your box to look like when you turn it in?
The class I took they were emphatic about judging the MEAT appearacne and not the asthetics of the garnish and artistic presentation of the box?
thanks for your help
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