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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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02-21-2020, 04:59 AM | #1 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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KCBS and Garnish
I’m hearing some rumors that garnish is going to be eliminated. Anyone else heard anything?
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02-21-2020, 07:20 AM | #2 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Don't see it happening, KCBS is pretty set on garnish separating itself from all the other BBQ organizations.
Anyway, as long as the garnish is legal it plays no part in the appearance score. Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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02-21-2020, 07:35 AM | #3 |
Full Fledged Farker
Join Date: 10-02-19
Location: Plant City
Name/Nickname : Jason
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id be really surprised if they changed that .....
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02-21-2020, 08:12 AM | #4 |
is Blowin Smoke!
Join Date: 07-31-11
Location: Beaumont, CA
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Haven't heard anything, but maybe it's a consideration for the single meat rib pilot program? If so, there just happens to be a special Board meeting coming up shortly ...
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[I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown) |
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02-21-2020, 08:22 AM | #5 | |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
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Quote:
Quick story: I took Tuffy Stone's competition class a few years ago, and one of the other students was a KCBS Master Judge. So when discussing some of the things Tuffy would ask this gentlemen how the judges perceived it, and how they would score, and things of that nature. When talking about garnish the guy went into a long rant about "wanting to see that the pitmasters put some time into it." He said that if the garnish wasn't aligned properly or if it was sticking up in one place that would usually end up with a small deduction. He also said that if cooks did something like putting a flat piece of lettuce on the bottom that would also receive a deduction. Mind you this guy was a Master Judge and this is what he's saying about his judging process...even though it clearly goes against the KCBS guidelines. Again, this is a single case and it's all hearsay as I'm just repeating what someone else said, but I figured it's worthy of discussion. Personally I'd love to get rid of garnish as I hate paying the extra $10-15 just so I can stuff greens in a box. I know people are used to it and make use of it for keeping the meat in place in the box, but all the other organizations don't require it and people have figured out how to make it work without garnish. For me it just seems like an extra step that isn't necessary...and with the possibility of it actually being judged (at least in some capacity) it kind of really deals a blow to the newer teams who are trying to figure this stuff out.
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Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
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02-21-2020, 09:05 AM | #6 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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they should put a small square of astro turf in the box. cheaper easier better
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Let's all just calm down and smoke a fatty |
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02-21-2020, 09:11 AM | #7 | |
Full Fledged Farker
Join Date: 10-02-19
Location: Plant City
Name/Nickname : Jason
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02-21-2020, 09:58 AM | #8 |
Full Fledged Farker
Join Date: 04-18-11
Location: Northeast
Name/Nickname : Kimo1
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Wish they would get rid of it
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02-21-2020, 10:30 AM | #9 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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... and it could be recycled.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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02-21-2020, 10:32 AM | #10 |
Full Fledged Farker
Join Date: 08-05-17
Location: Blair, NE
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The only thing I like about the garnish is that it seems to present the meat better, in my opinion. The green just provides more of a contrast and provides a base that lets the meat "stand out" more than just putting it in the bottom of the clam shell.
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Traeger Texas Elite w/ Smoke Daddy controller and UDS w/ Smoke Daddy pellet hopper |
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02-21-2020, 11:32 AM | #11 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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Of course it effects scoring. Anyone who says that it doesn't is lying to you and themselves. If it didn't matter, no one would do it.
If the garnish makes the meat look better, then the garnish matters. Period. I hate that it's optional, because it's really not. Either say it's mandatory or get rid of it, imo.
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Meat Rushmore BBQ Team |
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02-21-2020, 05:05 PM | #13 |
Full Fledged Farker
Join Date: 03-08-10
Location: Tecumseh, OK
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News to me!
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02-21-2020, 05:33 PM | #14 |
Full Fledged Farker
Join Date: 01-29-14
Location: Corona, CA
Name/Nickname : Bob
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As a judge, do I judge garnish... ? I sure do !!!
If used and if there is something wrong with it, I will score you down, way down !!! And it takes a Rep's approval / direction ;)
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KCBS, Operation BBQ Relief Last edited by Bob in Corona; 02-21-2020 at 09:02 PM.. |
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02-21-2020, 07:00 PM | #15 | |
Take a breath!
Join Date: 11-09-11
Location: Everett, WA
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