Okay, thank you. To those of you who gave me feedback (and that was almost all of you) I really appreciate the remarks. I want to say that when I Looked at the pictures yesterday for posting, I did not think they looked nearly as good as when I turned them in, so I am not surprised by some of the low marks you have said. I'm not sure if the box just didn't photgraph well, or if I was caught up in the moment when I made it up, or if I fixed it more after pictures. I'd certainly like to think that I pushed that big piece of garnish lower, but who knows at this point. I was in the shade when I took the picture, and I don't remember it being so dark, but hard to remember at this point.
The big reason why I wanted this judged was the sauce. I have been told by a few people that KCBS judges simply expect chicken to be saucy. Keeping that in mind, I sauced this chicken up real good, but I didn't have a brush (my fault) and each thigh took a swim in some warm sauce immediately before being placed in the turn in box. I was concerned with how the quantity of sauce affected my score. The general impression I have gotten, and please tell me if I misunderstood, is that the sauce is too "dark" but not necessarily too much. Does that mean that I should use a lighter colour sauce, or not put it on as thick? I think I need to learn the skill of putting on the sauce so that the meat is saucy as KCBS judges expect, but not to the detriment of the score. Any further advice would be appreciated.
So now for the scores in decending order...I think a lot of you will be surprised:
9-9-7-7-6-6
dmp