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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 04-14-2009, 07:29 PM   #1
Rightstuff
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Do you have pics of turn-in boxes where "anything goes"? Garnish of any kind!
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Unread 04-14-2009, 09:35 PM   #2
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here's one for ya... from Lowell - MA State Grilling Championship 2007...

category was pork tenderloin - open garnish...
Attached Images
File Type: jpg DSC03806.jpg (65.3 KB, 193 views)
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Unread 04-14-2009, 10:09 PM   #3
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Nice!!!!!
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Unread 04-14-2009, 11:48 PM   #4
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This category wasn't restricted to a box, although we've staged similarly in a clamshell.

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Unread 04-14-2009, 11:52 PM   #5
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looks good , how did it score? We have an open garnish coming up for pork loin. these are the rules
  • Any type of container may be used as long as
it is covered and numbered

  • Creative appearance is encouraged......garnish
is completely at the cooks discretion

What do teams use for containers? a regular clamshell? a fancy platter? disposable tray? if you use a fancy platter and props do you get them back?

looking for ideas as we have never done a open garnish before
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Unread 04-14-2009, 11:56 PM   #6
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Appearance scores for that one were 8 9 9 9 9 9.
No size limitations were placed, so we went with the tray. After the category was judged we cruised back and picked up the tray -- the judges had used the supplied carving knife and fork and stripped the second ribeye to the bone!
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Unread 04-15-2009, 12:04 AM   #7
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Quote:
Originally Posted by DivaHerself View Post
Appearance scores for that one were 8 9 9 9 9 9.
No size limitations were placed, so we went with the tray. After the category was judged we cruised back and picked up the tray -- the judges had used the supplied carving knife and fork and stripped the second ribeye to the bone!

did you have a lid over the tray? I want to use a prop that stands 5 to 6 inches high. I can't find a lid tall enough. Will I be able to take off the lid at turn in and stand it up or would the table captain do that or am I stuck with finding a shorter prop?
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Unread 04-15-2009, 12:10 AM   #8
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No, there was no lid requirement. I think you'd be best off asking your head judge whether you'd be permitted to remove the lid at turn-in. In any event, I'd choose props that don't require anybody but you to mess with them.
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Unread 04-15-2009, 08:02 AM   #9
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Quote:
Originally Posted by DMDon View Post
did you have a lid over the tray? I want to use a prop that stands 5 to 6 inches high. I can't find a lid tall enough. Will I be able to take off the lid at turn in and stand it up or would the table captain do that or am I stuck with finding a shorter prop?
Couldn't you simply use an overturned disposable pan or even aluminum foil? The rules say it must be covered, not that the container has to have a lid...
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Unread 04-15-2009, 10:19 AM   #10
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This was a turn in at the Autry in 2007.

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Unread 04-15-2009, 10:48 AM   #11
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Great job. We've got an upcoming event with no limits on garnish; however, it must fit in a turn-in box. Thanks for the great ideas!
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Unread 04-15-2009, 11:18 AM   #12
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Rightstuff,
I have some clamshells? If you need some let me know and I will bring them to the Barnesville BBQ & Blues.
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Unread 04-15-2009, 01:11 PM   #13
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Quote:
Originally Posted by DivaHerself View Post
This category wasn't restricted to a box, although we've staged similarly in a clamshell.


Sheesh! That's a $100 platter. Nice job.
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Unread 04-15-2009, 01:21 PM   #14
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I'm embarrassed to post after Diva. Here are some pork steaks. This was third place.

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Unread 04-15-2009, 01:22 PM   #15
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Quote:
Originally Posted by Brewmaster View Post
I'm embarrassed to post after Diva. Here are some pork steaks. This was third place.
DON'T BE....thats a nice looking plate of food!!
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