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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 03-22-2012, 11:56 AM   #1
Bourbon Barrel BBQ
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Default MBN Garnish Questions

What is allowed inside the cooker for presentation and what isn't?

How do people keep the garnish from wilting in a warm cooker? Does it get replaced in between rounds of judging?
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Unread 03-22-2012, 12:11 PM   #2
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As a judge, I cannot think of anything that isn't allowed. I mean, you'd want to keep it clean and in the vein of fruit/vegetables, but other than that, I cannot think of anything. I'll have a few pics of mine and others below (I'm both a judge and a competitor [when I can]).

As a competitor, I brought the temps DOWN on the smoker before putting the garnish in there. I also kept the garnish moisturized by spritzing it with water a time or two...

Bubba Grills Ribs pic:


Yazoo's Delta Q's Hog pic:


Lake Dogs' for Ribs and Shoulders pic:
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Unread 03-22-2012, 12:17 PM   #3
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Quote:
Originally Posted by Bourbon Barrel BBQ View Post
What is allowed inside the cooker for presentation and what isn't?

How do people keep the garnish from wilting in a warm cooker? Does it get replaced in between rounds of judging?
Nothing is off limits except other meats...

You turn the cooker off, put meat in a cambro, ventilate, and garnish.
OR you place all your garnish on a removeable tray

Nope same garish
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Unread 03-22-2012, 12:24 PM   #4
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^^^ I said I cant think of anything, and I was thinking of garnish... No other meats in there!!! Keep it to vegetables, fruit, and you'll do great.
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Unread 03-22-2012, 12:28 PM   #5
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Do many teams cook more than one hog? It seems like that by the time you build a blind box, and have the first three judges come by, your hog would be looking rough during finals if you were lucky enough to be chosen.
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Unread 03-22-2012, 12:33 PM   #6
Lake Dogs
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Almost all cook just the 1 hog. I'm sure someone, somewhere has cooked more, but I've only seen 1. I dont/haven't done one in MBN, but I've judged on-site hog many times. There's definitely an art to keeping the hog looking good and not shredded to pieces. I've also seen some rough looking hogs too... :-)
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Unread 03-22-2012, 01:49 PM   #7
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Man, I just wouldn't have the energy for such dog & pony stuff (or cash).
Qudos to you that do.
Ed
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Unread 03-22-2012, 01:56 PM   #8
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Quote:
Originally Posted by ModelMaker View Post
Man, I just wouldn't have the energy for such dog & pony stuff (or cash).
Qudos to you that do.
Ed
Yeah, it's expensive (like twice KCBS), but it is a heck-of-a-lot of fun!!! A lot of extra work, too. KCBS you can have a complete mess of a smoker and cook site and cooks and still GC. Not even in MBN... Polish doesnt win, but lack-of-polish will get you killed.

I love it. My main co-cook likes KCBS better because it's less work and he really likes eating the left-over brisket... I love MBN because it's just so darned HARD (to do it really well).
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Unread 03-22-2012, 02:02 PM   #9
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I think most folks pull the meat for their blind boxes and the judges from the backside of the hog. That way the side you present is nice and clean looking
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