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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 07-14-2011, 10:07 AM   #1
rookiedad
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Default corn bread for garnish!

i was thinking it might be better to use a square of corn bread instead of lettuce for the garnish in a competition box. it would provide a nice background to the meat, it would complement barbeque more than lettuce or parsley from a traditional standpoint and it could be used as a pallet cleanser. it also could be baked into perfect squares to fit into competition boxes and would not stick to or effect the flavor of the meat like parsley can.
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Unread 07-14-2011, 10:39 AM   #2
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Or crisp $50 bills, tucked neatly in sterile zip-lock baggies (because we dont want to get sauce on the money). The green color really accents the reddish color of the meats and sauces, IMHO.

Actually, in an ancillary category (Margaritas, if I recall correctly), we did line the bottom of the tray with fake money... Got 2nd place.
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Unread 07-14-2011, 10:45 AM   #3
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Just make sure that the corn bread doesnt become soggy if u plan on the judges eating it, but i have been thinking the same thing
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Unread 07-14-2011, 10:52 AM   #4
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i vote for jalapeno cornbread with a nice honey butter drizzle.
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Unread 07-14-2011, 11:06 AM   #5
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Quote:
Originally Posted by rookiedad View Post
i was thinking it might be better to use a square of corn bread instead of lettuce for the garnish in a competition box. it would provide a nice background to the meat, it would complement barbeque more than lettuce or parsley from a traditional standpoint and it could be used as a pallet cleanser. it also could be baked into perfect squares to fit into competition boxes and would not stick to or effect the flavor of the meat like parsley can.
Is this for the main categories at a KCBS comp? That would, of course, be illegal garnish. For a side category with open garnish it may be interesting.
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Unread 07-14-2011, 12:13 PM   #6
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He is proposing a change. It won't be illegal when KCBS changes the rules.
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Unread 07-14-2011, 12:38 PM   #7
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Cornbread?...great idea...can you also put in a spoonful of vinegar-slaw also?
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Unread 07-14-2011, 01:23 PM   #8
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yes, some slaw would also be good. And while we are at it lets change the water to a nice ice cold pepsi. keith
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Last edited by mobow; 07-14-2011 at 01:24 PM.. Reason: add smiley face
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Unread 07-14-2011, 01:32 PM   #9
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Quote:
Originally Posted by redneck cooker View Post
Cornbread?...great idea...can you also put in a spoonful of vinegar-slaw also?
you know what...i think that would be good, but the cornbread idea was to try to offer something bland that would not conflict with the barbeque and still provide a little color and a platform on which to display the meat. even though i think a whole bed of cole slaw is more in tune with barbeque in general than lettuce, i think vinegar being pungent might get involved with the flavors of the barbeque.
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Unread 07-14-2011, 01:41 PM   #10
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But, I thought it was a meat contest, not a garnish contest.
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Unread 07-14-2011, 02:23 PM   #11
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Quote:
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But, I thought it was a meat contest, not a garnish contest.

Depends on where your cooking at?
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Unread 07-14-2011, 02:51 PM   #12
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Quote:
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Depends on where your cooking at?
Yep, the joy of cooking in Texas!
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Unread 07-14-2011, 03:16 PM   #13
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Place your over/under bets now on how long it would take teams to complain that they don't have the "right" cornbread recipe, they don't have a baker on their team, that judges don't understand and reward "their" style of cornbread, that some cheating bastige used restaurant cornbread...
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Unread 07-14-2011, 05:18 PM   #14
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I tried a 8x8 square of garlic bread as a base once in a steak grilling contest. Didn't love the results.
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Unread 07-14-2011, 09:26 PM   #15
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Quote:
Originally Posted by Lake Dogs View Post
Or crisp $50 bills, tucked neatly in sterile zip-lock baggies (because we dont want to get sauce on the money). The green color really accents the reddish color of the meats and sauces, IMHO.

Actually, in an ancillary category (Margaritas, if I recall correctly), we did line the bottom of the tray with fake money... Got 2nd place.
I know a cook that garnished a ppls choice box with singles......he still has judges mad at him

I thought is was hilarious!
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