Chicken - put meat on the top of garnish, or leave out garnish altogether. Definitely not "in" garnish. I like that the chicken looks like chicken (vs. sculpted little balls of luv). However, the sauce is blotchy and inconsistent. There's actually garnish and pieces ON the chicken. The piece in the upper right and the one in the lower right are most appetizing among the bunch. Honestly, probably a 6.
Ribs - best of the group. The cuts are a little wavy, but sometimes this cannot be helped. Good color on the ribs. Sauce is inconsistent. 7 or 8.
Pork and Brisket - just not really doing it for me. Lets see some bark. Sauce is gloppy and meat looks/appears as though it was almost thrown in there and sauce slapped on afterwards. Pork perhaps a 6, Brisket probably a 5.
Take a look at bbqcritic.com for LOTS of pics, good and bad, of presentations.
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Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
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