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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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Old 04-18-2007, 01:58 PM   #1
Paola Greg
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Default Ribs, no garnish

If you want to consider a turn in without using any greens to insure judges do not consider garnish, and only judge the meat for apperance, here is an example.
No, these were not from a contest that I received scores from, just a practice box.
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Old 04-18-2007, 02:00 PM   #2
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I'd give it a 9. Really makes you look at the meat
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Old 04-18-2007, 02:04 PM   #3
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Man those are beautiful. Other than the bottom one being cracked a little definitley a 9. you can see the moisture on em even through the pic.
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Old 04-18-2007, 02:06 PM   #4
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I almost broke my finger trying to grab one!!!!!
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Old 04-18-2007, 02:10 PM   #5
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9, very unisum, great color, moist..... ok here is my address to send them to ...
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Old 04-18-2007, 02:15 PM   #6
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Default I took my 10 seconds

It's a nine!
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Old 04-18-2007, 02:16 PM   #7
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If I were to turn in a box w/out garnish, I would pack it with as much meat as I could.

That looks like a 9 to me.
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Old 04-18-2007, 02:24 PM   #8
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I agree with Steve...puts all of the focus on the meat. don't have to spend time trying to decide of the garnish looks good.

Very nice Greg - 9 for me. When are you going to try it in a contest?
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Old 04-18-2007, 02:30 PM   #9
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I really like that.. I think I will borrow your idea for my first comp box this weekend!!!
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Old 04-18-2007, 02:33 PM   #10
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I don't like no garnish - 5

J/k.... I don't like babybacks - 4

Ok, really... nice looking ribs... but can you freeze them and send them to me to give a good answer?
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Old 04-18-2007, 03:25 PM   #11
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Quote:
Originally Posted by MoKanMeathead View Post
When are you going to try it in a contest?
Possibly June 23rd
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Old 04-18-2007, 04:15 PM   #12
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Greg,
Where are you getting your BB's? Are they Sam's Club?
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Old 04-18-2007, 04:21 PM   #13
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I usually cook St Louis Spares, I honestly don't know where I bought those ribs, it was last winter, but it was probably at my local grocery store, which is Price Chopper.
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Old 04-18-2007, 04:27 PM   #14
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Quote:
Originally Posted by Smokin Gator View Post
I really like that.. I think I will borrow your idea for my first comp box this weekend!!!
Make sure you keep your box garnish-free in the FBA Smokin Gator; DQ's suck.
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Old 04-18-2007, 04:29 PM   #15
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garnish |?gärni sh | verb [ trans. ] 1 decorate or embellish (something, esp. food) : salad garnished with an orange slice.

Just a thought. When did garnish become a bed of greens instead of a sprig of parsley or some such thing?

It seems that the green color does contrast very well with the smoke ring and highlights it. Removing every bit of "garnish" might not feature the color of the meat as well as a little green for contrast.

None of this probably makes any sense to the judges, but I think it might be worth some experimenting with much less green arranged in some artful manner.

But then , what do I know?

Damn, those ribs look good !
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