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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 08-09-2005, 06:39 PM   #31
Solidkick
somebody shut me the fark up.
 
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Default Re: RE: Rib picture - Perfect 180

Quote:
Originally Posted by BrooklynQ
I wonder how it would score now with the change in the judging rules. Back then it was 9 and work your way down. And I don't see anything there that would bring that score down. Now it's start at 6 and work you're way up or down. Is it still a 9? Maybe. I'd have to see it in 3D. From the pic, it's an 8. Why? side ribs look dry and the one on the left looks to have a layer of fat or the membrane still attached. The lettuce gets a 9.
Back to the original concept of the thread........I had the same thoughts as BQ on the different scoring, then and now. My eyes go to the ribs in the center first, definite 9, but then when I scan the box, the ribs on the side kinda sways me away from my original thought. But...that's because I know that in 2005, 6 is the mid point....in 2003, starting at 9, I probably would give a 9 and felt strongly about it.
Would MY eyes, which are connected to my taste buds and my stomach, thought the same of these ribs in just a styrofoam box with a layer of foil underneath? Not if I'd seen other boxes presented before, at my table, with garnish.
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