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Old 03-09-2009, 08:41 PM   #15
Meat Burner
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Join Date: 02-22-07
Location: Springfield, MO

Tim, the garnish threads are always interesting. I do understand why you posted the question. This part of the judging is on presentation only. Since KCBS allows garnish, most competitors use it even thought it is not a requirement. Any food presentation can be better with appropriate garnish as long as the garnish only makes the meat look better, which I think is why KCBS limits what garnish can be used. It will be obvious is the garnish is overpowering and doesn't accent the meat, and should be marked down on presentation. A proper garnish really does draw your attention to the meat and not the garnish. Hope that makes sence.
my avatar swiped fatties from the plate....look how sorry he is.

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Weber 22 .5" x 2, 26.75" x 1
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