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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 02-15-2013, 11:33 AM   #1
ModelMaker
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Default Garnish, again, still.

Help, I'm dancing on the horns of a dilemma..Garnish effecting scoring.
I know as well as anyone the printed rule regarding garnish in appearance scores.
I took my CBJ class in '04 and have helped the Iowa BBQ Society in three other training classes with another this March. It has always been my understanding that garnish while not being actually judged, had some effect on overall presentation via either helping frame the entry or detracting from it due to haphazard placement.
At this years Iowa BBQ Society annual banquet there was a judges seminar that was used to discuss all things judging.
We were using examples from BBQ Critic.com to spur discussions and garnish suggestions from the online judges were a hot topic. There was much discussion on the matter from cooks and judges both regarding my type of garnish thinking vs. no matter what it looks like, ignore it thinking.
Now I like to think I'm as fluent in KCBS rules and procedures as anybody, but now am in flux as to how to handle this. Does garnish effect presentation or not? Should I completely ignore your 30 min. putting green box as well as the 6 leaves of curly leaf lettuce plopped in the bottom of the box? Do you want your expertise to count or does shredded lettuce get the same appreciation?
I intend to get some sort of proclamation from the KCBS Rep (Dave Londeen)doing the class in Des Moines next month and will report back here afterwards.
For now I'd like to get your thoughts, cooks and judges both, on the issue.
Does a crappy garnish have the same or no effect as a groomed garnish in presentation scores?
Like I always say, a BBQ JUDGE SHOULD NEVER STOP LEARNING OR ADJUSTING THEIR PROCESS TO BE THE BEST THEY CAN.
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Unread 02-15-2013, 11:40 AM   #2
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Although it shouldn't, a messy box (if only the garnish part) will affect a score. I would like to say it would not and would try to judge on the meat alone as directed, but also (as a competitor) know to not put anything in the box that I wouldn't want judged.
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Unread 02-15-2013, 12:00 PM   #3
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Garnish is the 5th catagory.
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Unread 02-15-2013, 01:27 PM   #4
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My opinion is that sloppy garnish will detract from the presentation of the meat in the box, thereby reducing the overall appearance. Judges are directed to judge on the appearance of the meat ONLY, but in reality I believe that MOST judges will subconsciously score lower if the garnish is sloppy or otherwise overpowers the appearance of the meat (i.e., thighs snuggled down into the parsley so that only a little bit of the thigh actually shows through - I actually see this fairly often!).

It is a "meat" contest NOT a "garnish" contest, but if you don't do garnish well it will probably effect your appearance score.
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Unread 02-15-2013, 01:51 PM   #5
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Yup!.. I went to a contest once as a visitor and watched judging. I could tell who the newbies were and who the pros were just by looking at the boxes. I knew then, which would probably taste good, and which might taste like lighter fluid.. Unfair of me, but I wonder who else thinks that way (It's a good thing I don't judge)
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Unread 02-15-2013, 01:53 PM   #6
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Quote:
Originally Posted by Podge View Post
Yup!.. I went to a contest once as a visitor and watched judging. I could tell who the newbies were and who the pros were just by looking at the boxes. I knew then, which would probably taste good, and which might taste like lighter fluid.. Unfair of me, but I wonder who else thinks that way (It's a good thing I don't judge)
we'd all be shaking our fist at another judge with the wrong idea.
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Unread 02-15-2013, 02:00 PM   #7
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I wish I would have put names to faces or vice versa at the seminar. We enjoyed discussing all the aspects of judging and what Tracy(my wife) myself, and others thought on things how things are judged and how they are perceived.

The one thing we know for a fact from last years scoring is when she built a nice parsley box our appearance scores were higher at the contests. When I was forced to build boxes, green leaf lettuce, our appearance scores were lower. I dont feel that the lettuce looked sloppy at all but the scores were lower. So I feel while garnish, and the type, should not matter I can guarantee our boxes will be parsley boxes made by Tracy.
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Unread 02-15-2013, 02:13 PM   #8
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Take a picture and stick it on your wall with a thumb tack. Now take the same picture put it in a nice frame and hang it next to the other picture. Which one looks best. keith
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Unread 02-15-2013, 02:23 PM   #9
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I look at garnish in a way similar to what mobow posted. If you took the exact same meat and put it in a box with a level bed of parsley OR lettuce and then put it in a box with parsley or lettuce thrown in, probably covering some of the meat, the neat box will look better.

But, if garnish was eliminated I would be happy with that

OR... I have suggested, somewhat tongue-in-cheek, that each team should be issued four identical squares of astroturf cut to fit the box and they could be recovered after judging, washed and reused. That would give us something to put the meat on to elevate it in the box, but level the playing field for appearance.
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Unread 02-15-2013, 04:25 PM   #10
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The old adage, people eat with their eyes first is true even in a restaurant. If it looks good, then people are predisposed to believe it taste good. We can affect that by cooking crappy meat but we get the benefit of the doubt at the start.
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Unread 02-15-2013, 05:42 PM   #11
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Garnish does have an affect. I don't think it has to be absolutely perfect, but if it is sloppy, you will notice it in your scores.
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Unread 02-15-2013, 05:51 PM   #12
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Is there any sanctioning body that uses or allows garnish except KCBS?

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Unread 02-15-2013, 06:06 PM   #13
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PNWBA allows the use of garnish.

At the 2012 Washington State Spring BBQ Championship comp I ran it as a no garnish event. The teams were split 50/50 as to the use or no use of garnish based on post-event survey feedback. The 50% that wanted garnish were very vocal about having garnish. More than one comment was made that the lack of garnish negatively impacted the appearance score.

For 2013 we will be allowing garnish.
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Unread 02-15-2013, 06:20 PM   #14
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Quote:
Originally Posted by The_Kapn View Post
Is there any sanctioning body that uses or allows garnish except KCBS?

TIM
MABA allows the organizer to choose - garnish or no garnish.


I look at garnish like a frame around a fine oil painting; a matched good looking frame enhances the canvas, a crappy or damaged frame detracts.
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Unread 02-15-2013, 06:44 PM   #15
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Quote:
Originally Posted by The_Kapn View Post
Is there any sanctioning body that uses or allows garnish except KCBS?

TIM
BCS also allows garnish.

http://www.barbequechampionshipseries.org/rules.php
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