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Finney
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i'm sorry, kcbs is not unique in the garnish area, pnwba, which started at the same time, also allows garnish and uses a similar set of rules for judging, etc.
kcbs - 1985
pnmbw - 1991
i'm sorry, kcbs is not unique in the garnish area, pnwba, which started at the same time, also allows garnish and uses a similar set of rules for judging, etc.
when people refer to a bed a parsley as a nice presentation it makes me laugh.
I feel like a landscaper taking care of someones lawn. its useless, takes alot of time, is unfair to new teams starting out that dont know what to put in their boxes.
I know that its written in the rules what an acceptable garnish is but thats just not enough, please no copy and pastes from the rule book. they might as well hand out astro turf pieces to lay in the box.
the presentation of the meat should be about the meat, not who could line their parsley up better. I spent lots of money and LOTS of time in culinary school learning how to garnish and parsley beds were never referred to as something that enhanced the presentation of anything.
I BET AT PARSLEY CONTESTS THEY DONT LINE THEIR BOXES WITH BRISKET!!!!!
So you spent money on culinary school and still can't make a parsley bed look good? :lol: It's still about the meat, regardless of whether or not parsley and lettuce are there.
you aint lyinKCBS should have an onsite judge. Thats all I'm saying.:biggrin:
well now i now who the parsley bandit is. when they were discussing the parsley topic at the kcbs banquet were you the guy holding the sign that said "parsley has feelings too!! LET THEM STAY IN THE BOX"
my boxes look good i hired the local landscaper to get them ready. I too was a new team( ocean county pig assassins) at the 06 guitarbeque and was unsure of what to put in the box for garnish. i think we added a few sprigs of parsley in fear of being disqualified for some silly garnish rule. i think we took a 4th in brisket and 6th in chicken. not bad for 3 drunks cooking on a 25 dollar smoker who never smoked a piece of meat in their lives. if it werent for the old douche next to us who misinformed us on the way we should garnish our boxes we probably would have done better. if you disagree your full of s---! If it were about the meat and only the meat then there would be no parsley in the box. Why is it every time a new suggestion comes out people jump all over it? probably because half the people who compete are not cooks simply people who read a piece of paper the entire contest that tells them when to flip it when to spray it when to take a leak. god forbid there is a change then they have to go back and revise their BBQ schedule. like you i laugh all the way up to the stage to collect the check but i wish i didnt have to sit and pick parsley instead of drinking my vodka. well i got to go i have to go check out what evryone is crying about in the "should we let LP cookers into the kcbs events" section
and BBQs your BFF too, right? This chit sounds mighty familiar.
You sure your from Texas? I am not sure if I have ever heard a Texan say they like garnish..... :shock:
Everybody's got their own hurdles, and the only place the playing field is perfectly level is inside that 9x9 styrofoam box.
KCBS should have an onsite judge. Thats all I'm saying.:biggrin:
With all due respect.
Garnish is dumb. Plain and simple.
It should be about the Q, not about how pretty your garnish is.
All these arguments that it makes KCBS unique or as long as so & so is involved...are fairly lame arguments.
It is the same old story " we've always done it this way" Anyone involved in any type of management knows that this statement is the death knell of creativity.
KCBS is where it is at today as the top sanctioning body in BBQ due to several factors, none of them are garnish IMHO.
Losing garnish will not effect the KCBS brand, nor tarnish it's luster. If anything it will create better parity among judging because the criteria will be easier to understand & execute.
My 2 cents
So you can't make a nice looking parsely putting green? Is that what you're telling us?
Lame or not, the KCBS has a deep respect for it's late founder, Gary Wells, and the way he set it up and envisioned it and as long as his wife is Executive Director, it's not going anywhere. I think at the heart of everything, some people who defend garnish do so out of respect for the person responsible for our organization. That's a battle haters are never going to win.
And speaking of the "death knell of creativity", let's see how creative you can get with a single sheet of foil. :roll: You know, it is also said that change for change sake is ridiculous as well.
At the end of the day, garnish is still OPTIONAL. That means you may use it or you may choose not to (in case anyone was wondering). If you don't like it, don't want to waste your money or time, don't like wasting food or taking a chance on poisoning judges with E coli, just don't use it.
I have finished in the top 5 in categories and overall without using garnish. It froze in my frig and none of it was any good. I got creative and filled the box. So it can be done.
Just some quick thoughts. Jeff well stated. I believe big time in traditions and/or history. It is what these foundations of great things are built. To change them, just because the vocal minority wants to, is ridiculous.
I would also bet that the majority of the vocal minority are inexperienced cooks, who have competed less than a handful of times. It's funny, I never hear people beotch about garnished boxes at comps. Went to one last year in Massachusetts, no one complained about not being able to use parsley. Everyone just went on with their business and did it with lettuce. It's what has made and separated KCBS from other sanctioning bodies. When you are at the top, folks take shots.
I hate to say it folks. If you don't like it, I'd suggest finding a new sanctioining body. It's been nice knowing you. Hope to see you soon. As long as KCBS is king, expect greens.
It is not optional....if you want to win...Can anyone name a top 5 winner in KCBS that submitted a box without garnish?
Much like Chicken..it doesn't matter how good your chicken is cooked (or tastes), if it is not a perfectly manicured thigh - you will not be getting a call.