Q
Quiggs
Guest
Newbie (curious) question guys and gals..., I have done two comps and searched this site for the last three days hoping to find the answer to my question on presentation and the evils :twisted: of accidental or intentional marking.
If one drop of sauce touches the lid- DQ, if the grass sticks out - DQ, rosettes -DQ.......So, why do I see many, many pics of varied presentations with brisket slices with burnt ends at the top, and bottom and side or non at all. Same with all meats placed to the center, more to the right, ribs in one row or two or split etc. etc. 1/2 lettuce 1/2 parsley, all parsley, all lettuce...I don't get it, I could place the meat basically anyway I want it and the grass anyway I want it.... Does that not "mark" my box?? Is the rule in place so a friendly judge that knows me and my "box method" does not score me higher or ???
Please if this has been gone over I apologize, could not find it..
If one drop of sauce touches the lid- DQ, if the grass sticks out - DQ, rosettes -DQ.......So, why do I see many, many pics of varied presentations with brisket slices with burnt ends at the top, and bottom and side or non at all. Same with all meats placed to the center, more to the right, ribs in one row or two or split etc. etc. 1/2 lettuce 1/2 parsley, all parsley, all lettuce...I don't get it, I could place the meat basically anyway I want it and the grass anyway I want it.... Does that not "mark" my box?? Is the rule in place so a friendly judge that knows me and my "box method" does not score me higher or ???
Please if this has been gone over I apologize, could not find it..