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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 05-01-2013, 07:40 AM   #16
Babbling Farker

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Join Date: 07-03-12
Location: Yorktown

That is some good looking presentation. I would however use less parsley and make the pile of pulled pork bigger!
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Old 05-01-2013, 10:12 AM   #17
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Join Date: 08-14-11
Location: Cleveland OH.

I like the coleslaw idea, and also more of a heaping pile of pp. better yet surround it with ribs.
looks great though.
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Old 05-01-2013, 12:15 PM   #18
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Join Date: 10-15-12
Location: Anaheim, CA

Somebody photobombed your butt with some plant material.....

Looks good though...
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Old 05-01-2013, 12:57 PM   #19
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Join Date: 07-08-12
Location: Hillsborough, NC

are you using chafing dishes? wont the garnish wilt?
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Old 05-01-2013, 01:00 PM   #20
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA

BBQ is the new Foo-Foo, no really. There are more and more weddings that are going with BBQ for the food. And yet, they want the linens, china, crystal etc...but, BBQ for the food.
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Old 05-01-2013, 02:37 PM   #21
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Join Date: 03-26-13
Location: Barberton, Ohio

Personally, I like the presentation, but I would not want it for food served to my guests or food served to me. If it were my wedding, I would tell you to serve on a simple white platter. Wipe the rim. Is there an aeromatic quality that you find appealing from the veggies? Is the parsley enhancing the flavor? Is the cabbage ment to be eaten?

I appreciate simple presentation and would not want garnish that was not part of the flavor profile of the dish just because "it is more visually appealing." If I hired someone as a chef/caterer I would respect their recommedations on this type of thing.

I would present it as pulled pork, you can show them a few ideas if they wanted more visual impact with the food but I would go simple white all the way or matching serving platters. 1 - You take great pride in your work. 2 - You want the food to speak for it self not having cabbage say "Hey I'm green and purple." 3 - cross pollination of flavors is why we clean our dishes between meals, well that and food poisoning.
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Old 05-01-2013, 04:49 PM   #22
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Join Date: 09-09-12
Location: Crystal Lake IL

You had me at butt.
Personally I'd like to see a sammich piled high and the top bun half falling off the heap with pork spilling onto the plate. Not sure the route you're going but that would get me.
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