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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 07-06-2009, 01:56 PM   #16
Podge
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Join Date: 09-25-06
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Quote:
Originally Posted by Ford View Post
Boy you're tough but you are right about the corners. The border should be the same color. At one time I was trying for everything to be the same then I put in the meat and covered 80-90% of the parsley. So long as it's a solid level bed I just worry about color around the edges.

And I'll miss you at Lowell this weekend so have fun at Kettering.
All a guy needs is some brand new judge giving a fella an 8 instead of a 9 in appearance because of that piece of parsley and could cost a GC.
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