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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 05-30-2010, 09:56 PM   #1
Gerrit_Boys
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Default Putting Green garnish

I made my first ever practice box last weekend and it had my first ever putting green garnish. When I removed the meat from the box, little pieces of parsley were sticking to the bottom. Is there any way to keep that from happening or is that just kinda the norm? Would a judge score you down for that? They sure looked pretty!!
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Unread 05-30-2010, 10:24 PM   #2
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That happens, and I do not score down for it.
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Unread 05-30-2010, 10:28 PM   #3
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They shouldn't score down on that..but try to pack the parsley in tighter it seems to help.
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Unread 06-01-2010, 02:59 PM   #4
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I do know that it happens all the time... My concern is what happens to the taste score if the judge misses one that is still stuck to the meat and it's included in the bite... Could result in a MAJOR change in the flavor...

Just sayin....
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Unread 06-01-2010, 03:43 PM   #5
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I don't concern myself with it. Judges are asked not to judge down for it. Sure it could get judged down, but I think the pros of the parsley greens outweigh the cons.
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Unread 06-01-2010, 04:33 PM   #6
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...and not to muddy the waters, but one time when I was short of quality parsley I built boxes with lettuce in the middle under the meat, and got an appreciative comment card for it!
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Unread 06-01-2010, 06:11 PM   #7
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Parsley all over your sample is a pain in the ass!! But it is just the BBQ judging business.
No harm, no foul, no points deducted.
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Unread 06-01-2010, 06:13 PM   #8
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I spray lacquer on mine so it holds it all together
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Unread 06-01-2010, 09:47 PM   #9
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super glue works well
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Unread 06-01-2010, 11:28 PM   #10
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Quote:
Originally Posted by Gerrit_Boys View Post
I made my first ever practice box last weekend and it had my first ever putting green garnish. When I removed the meat from the box, little pieces of parsley were sticking to the bottom. Is there any way to keep that from happening or is that just kinda the norm? Would a judge score you down for that? They sure looked pretty!!
Agree with everyone else! See you in Huron Friday!
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