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Old 08-09-2005, 06:39 PM   #31
somebody shut me the fark up.
Solidkick's Avatar
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Default Re: RE: Rib picture - Perfect 180

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 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.
Mr. Kick

Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
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