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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 10-25-2007, 10:24 PM   #31
Bbq Bubba
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Quote:
Originally Posted by peculiarmike View Post
I personally do not pay much attention to the green stuff in the boxes except to make sure it is not the forbidden items. Have judged some that had no greenery, just a plain box with meat in it. Works fine for me.
The appearance score is about the meat's appearance, not the foo foo. Does it look like something I would want to eat? Or toss to the dog?
Has anybody ever done a turn in for KCBS and skipped the green's just for the hell of it??
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Unread 10-26-2007, 03:32 AM   #32
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Originally Posted by River City Smokehouse View Post
Hate to call you out, but garnish should not even be a consideration. Is this your first rodeo? You know it is a meat contest.
Howzabout ratcheting down the 'tude, Dude?

Jeremiah asked for "constructive criticism"...I'll stick by mine. I offered my opinions on the appearance of the boxes, as a whole. IMO, the garnish was done well, and I explained why. Does it look better than an entry submitted without garnish? That's not my job to decide. Each box is to be judged on its own merits.

Oh yeah, while I'm at it, I don't agree with your assessment of Jeremiah's boxes. But, so what? We don't have to agree, and I don't have to "call you out." Grow up.
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Unread 10-26-2007, 09:17 AM   #33
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Well I've now self-justified the value of taking the time to make nice garnish presentations. Ya never know who's going to judge your meat.
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Unread 10-26-2007, 11:27 AM   #34
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Chicken - 5: Too saucy and looks a little burnt (hard to tell from pic)
Ribs- 5: Doesn't make me want to grab them and eat
Pork-7: Like it
Brisket-6: Slices don't look even. Crowded.

Have you thought of using a glaze....

*Did not read any previous posts prior to this posting*
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Unread 10-26-2007, 03:37 PM   #35
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Quote:
Originally Posted by crewdawg52 View Post
Have you thought of using a glaze....
Yes, and decided against it (for brisket anyway) because I couldn't get one together that I thought was worth it. I was pretty busy (still am) leading up to the competition and simply did not have time to work on it. I'm going for a beefy glaze on my brisket if I wind up using one.

I glazed pretty much everything else, I did spray the pork with apple juice which might have occurred after snapping the photo. I don't remember.
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Unread 10-26-2007, 03:39 PM   #36
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Quote:
Originally Posted by Jeremiah View Post
Yes, and decided against it (for brisket anyway) because I couldn't get one together that I thought was worth it. I was pretty busy (still am) leading up to the competition and simply did not have time to work on it. I'm going for a beefy glaze on my brisket if I wind up using one.

I glazed pretty much everything else, I did spray the pork with apple juice which might have occurred after snapping the photo. I don't remember.
Good call... if you don't like the taste, don't worry about appearance.... I would rather get better taste scores than appearance any day. We kind of split hairs here, especially since we can't taste the photos. The goal, though, is to up both scores, of course.

If you don't have a glaze you like, sugar water helps keep things looking wet, or diluted apple juice. That way you get your appearance a bit better while not much affecting the taste.
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Unread 10-26-2007, 04:00 PM   #37
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Just to be clear about glazing, I did glaze all turn ins except brisket, the brisket was plenty moist and scored well overall (came in 7th with it, 13th overall for all 4 entries).

I think I might have glazed the pork after taking the photo, hence the reason why it does not show.

Thanks again for all the comments, really helps with planning how I'm going to modify things for the future.
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