A
ApronGuy
Guest
Please pardon my ignorance about compeition Que, but I was wondering why is lettuce used so much in presentation?
Is that a KCBS regulation?
Is that a KCBS regulation?
Lettuce (more accurately garnish) is optional in KCBS and prohibited in FBA and some other sanctioning bodies.
From the KCBS cooks rule handbook--(see KCBS link above right),
"Garnish is optional. If used, it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley and/or cilantro.
Kale, endive, red tipped lettuce, lettuce cores and other vegetation are prohibited. (Improper garnish shall receive a score of one (1) on Appearance)"
As to "why"--it is a paradigm buried in history somewhere :lol:
"Hot Button" topic and this will probably start it all over again.
TIM
Mod note: It kind of ran together on what was and wasn't permitted, I separated out into 2 paragraphs. Might be an "old age" thing on my part.
Mr. Kick
Mod reply: Agree 100%. Typical "rule book" grammar :lol: TIM
From the KCBS cooks rule handbook--(see KCBS link above right),
"Garnish is optional. If used, it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley and/or cilantro.
Kale, endive, red tipped lettuce, lettuce cores and other vegetation are prohibited. (Improper garnish shall receive a score of one (1) on Appearance)"
As to "why"--it is a paradigm buried in history somewhere :lol:
"Hot Button" topic and this will probably start it all over again.
TIM
Mod note: It kind of ran together on what was and wasn't permitted, I separated out into 2 paragraphs. Might be an "old age" thing on my part.
Mr. KickMod reply: Agree 100%. Typical "rule book" grammar :lol: TIM
Last edited:
A
ApronGuy
Guest
Well, I apologize if I'm starting something by this thread. The newbies need to know, I suppose.The_Kapn said:
I personally would FREAK OUT on someone who served lettuce next to my beloved BBQ.
I think I'll form my own BBQ Association. The Adam BBQ Association. (ABA)
Rule #1: All vegetables except beans and 'taters prohibited.
No need to apologize.
There are just a handful of topics that evoke strong emotions and this is one of them :lol:
As to garnish or not--not really a big deal to most of us.
This is about competition, not reality :lol:
Has nothing to do with logic.
TIM
There are just a handful of topics that evoke strong emotions and this is one of them :lol:
As to garnish or not--not really a big deal to most of us.
This is about competition, not reality :lol:
Has nothing to do with logic.
TIM
S
scottyd
Guest
Lets just put it in the box naked with out lettuce or parsley. Let the food be there for it self. that's how I am doing it this year and hey I scored a 9th in pork in Bellview. Maybe with garnish I could have scored better Hmm. I guess I will never know. Naked is where I am at. It is a Meat contest. Meat Meat Meat Meat!!!!!!!!! just my thoughts.
Moderater you may delete me if you wish. but I still go naked No Garnish this year.
Moderater you may delete me if you wish. but I still go naked No Garnish this year.
ModelMaker
Quintessential Chatty Farker
Just out of curiosity, could you post some porn of your next naked boxes?
(you other farkers, don't even start!!)
ModelMaker
(you other farkers, don't even start!!)
ModelMaker
B
BrooklynQ
Guest
Personally I like garnish. To me it makes it the meat look much much better and the color contrast between the green/red brown is very attractive.
It also holds the meat in place for any presentation in the box.
Here's a link to some pictures....Turn in Boxes.
It also holds the meat in place for any presentation in the box.
Here's a link to some pictures....Turn in Boxes.
B
bbqjoe
Guest
Once again, I don't compete. I serve all my meats "Dry". I believe your meat should be able to "Stand alone."
I think that it is not a beauty/presentation contest. It is about the meat.
Just my competetion uneducated opinion.
I think that it is not a beauty/presentation contest. It is about the meat.
Just my competetion uneducated opinion.
A
ApronGuy
Guest
I just never understood how lettuce somehow got equated with aesthetics.
I always welcome the discussion. I don't care wid or wid out. I'll do it.
Lets put it this way. It is next to impossible to win without garnish in a KCBS event. Face it guys we all eat with our eyes and the garnish is meant to make our turn look more appetising. The reason the KCBS has limited our choice in garnish is to prevent marking. Don't forget you are being judged on appearance. If garnishing gets me a better mark from the judges I will garnish. If you have been following the competition section of the forum you have probably seen my thread about how I was wrongly disqualified on our chicken turn in. When you disqualify like that you are given a 1 in appearance across the board. Getting 1's in appearance cost us about 4 places. We would have finished 7th overall instead of 12th out of 42 teams (based on getting 6's instead of 1's in appearance) You may turn in your meat ungarnished but don't bitch if it does not win.
voodoobbqIL
Full Fledged Farker
I agree with Guy. His Chicken looked so good that I betting that 50% of the folks who relplied to that thread went home and made that. He would have scored 6's on the apperance...8 minumum I would guess.
I also think the meat should be the focal point and that is why the garnish is important to our turn ins. If I throw the meat in the box, no mater how good I make it look, it still is in what is essentially a Doggie Bag from a rib shack somewhere. The greens under the meat separate that meat that all of us just spent the last 12 hours+ preparing from a non-bio-degradable piece of Styrofoam. We like to think of it as nice throne for the meat to be on in a really plain castle. AND, the plus we have found is that if per chance you have some really juice pork or brisket etc you have something to hide any juices that might collect. It does not happen often but it can happen. Obviously when we cook for family and friends we "don't need no stinkin' garnish". But when I am trying to impress total strangers who I will never likely meet, bring on the flat leaf and lettuce.
That's my 2, good luck.
I also think the meat should be the focal point and that is why the garnish is important to our turn ins. If I throw the meat in the box, no mater how good I make it look, it still is in what is essentially a Doggie Bag from a rib shack somewhere. The greens under the meat separate that meat that all of us just spent the last 12 hours+ preparing from a non-bio-degradable piece of Styrofoam. We like to think of it as nice throne for the meat to be on in a really plain castle. AND, the plus we have found is that if per chance you have some really juice pork or brisket etc you have something to hide any juices that might collect. It does not happen often but it can happen. Obviously when we cook for family and friends we "don't need no stinkin' garnish". But when I am trying to impress total strangers who I will never likely meet, bring on the flat leaf and lettuce.
That's my 2, good luck.
