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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 08-10-2008, 10:00 PM   #1
Smokin' Joe
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Default Judge my Garnish

Here's my attempt at garnish for a KCBS contest...
Am I on the right track? Your opinions appreciated


Last edited by Smokin' Joe; 08-10-2008 at 10:40 PM..
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Unread 08-10-2008, 11:45 PM   #2
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Yup. Looks fine.
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Unread 08-11-2008, 12:31 AM   #3
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It's not a garnish competition. :) Put some meat on it before worrying too much; all that matters is how it makes the meat look.
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Unread 08-11-2008, 07:18 AM   #4
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Thanks guys, the thighs looked good on there a little later in the evening...someone forgot the picture part
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Unread 08-11-2008, 08:40 AM   #5
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I don't know how to judge garnish.
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Unread 08-11-2008, 09:03 AM   #6
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Quote:
Originally Posted by Roo-B-Q'N View Post
I don't know how to judge garnish.
Does it look like garnish? Yes it does.

Judging completed.
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Unread 08-11-2008, 06:44 PM   #7
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Ok, so judge was a poor choice of words...you know what i mean
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Unread 08-11-2008, 08:20 PM   #8
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Actually, it's just doing it backwards... don't worry about the garnish on its own.. put meat on it so people can tell you how the meat looks... all the matters with the garnish is if it shows off the meat or not. A pile of green can look fine, but the contest isn't about that.
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Unread 08-11-2008, 08:39 PM   #9
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I think Joe is wanting to know if he's on the right track for the infamous parsley putting green and I'd say he is. I'd put it it there a little tighter though IMO.
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Unread 08-11-2008, 10:46 PM   #10
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Quote:
Originally Posted by Jeff_in_KC View Post
I think Joe is wanting to know if he's on the right track for the infamous parsley putting green and I'd say he is. I'd put it it there a little tighter though IMO.
Exactly, Thanks for the clarification Jeff

The chicken seemed to sink a bit too much, tighter parsley it is
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Unread 08-12-2008, 02:19 PM   #11
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Joe, if you aren't doing so, use chopped leaf lettuce in the bottom of your box and use that to hold your parsley in place a little better. It can stand straight up easier and pack it in there a little tighter. But don't put TOO much in (and watch your parsley stem length) because if you aren't careful, you'll put getting your meat mashed too much into the lid of your box. (Reminder... this is NOT Woodpile!)
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Unread 08-12-2008, 02:59 PM   #12
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Well, if we were judging garnish, it would be fine. But, you are going to cover it up with meat on the bottom anyway. Now around the edges, it might be good to bring it up a bit. I like the parsley!

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Unread 08-12-2008, 09:22 PM   #13
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Quote:
Originally Posted by mds2 View Post
Does it look like garnish? Yes it does.

Judging completed.
Dam that was to the point
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Unread 08-13-2008, 02:29 PM   #14
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Quote:
Originally Posted by Jeff_in_KC View Post
I think Joe is wanting to know if he's on the right track for the infamous parsley putting green and I'd say he is. I'd put it it there a little tighter though IMO.
thats how I interpreted it too..and I agree it looks fine..it may be a meat contest but if ya gonna use garnish it has to look good too
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Unread 08-13-2008, 02:38 PM   #15
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it's a hard thing to really judge because once you mash meat in it, it could look like crap. but i'd be happy with that as a start.. looks good !
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