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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 05-14-2010, 09:47 PM   #1
Three porks
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Question Tips for a no garnish rule comp

I'm doing a backyard comp June 12th and they don't allow garnish of any kind. Just a plain ole Styrofoam clam shell. This may sound like a dumb question but whats the best way to present without garnish and keep a nice looking box. I've really gotten good at making putting greens and my appearance score have always been good but this no garnish rule is kinda messing me up. Does anybody have pics of there boxes without garnish?
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Unread 05-15-2010, 09:42 AM   #2
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I've done a couple of these.

My advice (had pretty good luck) is to just make sure your box looks neat and tidy. Try to wipe up any sauce and place them in there pretty much the samy way you would if you had them sitting on garnish.

FWIW, I like to include 8 servings in the box if they fit. I've heard from judges that it's nice for the last judge to be able to pick one rather than being stuck with the last one in the box.

Another tip. Line the sides of your box with paper towels and/or wax paper or foil before placing your bbq in the box. Then remove the foil before closing. This will greatly reduce the amount of sauce wiping.
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Unread 05-15-2010, 10:26 AM   #3
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Quote:
Originally Posted by TN_BBQ View Post

Another tip. Line the sides of your box with paper towels and/or wax paper or foil before placing your bbq in the box. Then remove the foil before closing. This will greatly reduce the amount of sauce wiping.
I have done that with cakes before but never thought about doing it for non garnish comps. Thats an awesome tip.
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Unread 05-15-2010, 02:41 PM   #4
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Quote:
Originally Posted by Diva Q View Post
I have done that with cakes before but never thought about doing it for non garnish comps. Thats an awesome tip.
Works for boxes w/ garnish, too.

Guess I was a painter in a previous life.
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Unread 05-15-2010, 03:04 PM   #5
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The overall rule of thumb for anyone participating in a NON GARNISH region is: You're BBQ must be three times better of course than a typical entry in a Garnish Region - I mean - its a given that it will be - well - more like a birthright.

Joking --- sorta, not really its a joke, but not really,,, seriously, I am kidding, but like it has a significant ring of truth, no... just a joke, except for the serious part... you know, the part about Texas versus the rest of the world... that was a joke, in a truthful sort of way.
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Unread 05-15-2010, 03:07 PM   #6
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Attachment 40862
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Quote:
Originally Posted by TN_BBQ View Post


Another tip. Line the sides of your box with paper towels and/or wax paper or foil before placing your bbq in the box. Then remove the foil before closing. This will greatly reduce the amount of sauce wiping.
So your turn in would be your meat and lumps of wet paper towels or wax paper? LOL

U mean remove the paper towels.
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Unread 05-16-2010, 06:07 AM   #7
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The only real difference is that you have to be extra careful with the appearance of the meat.
Nowhere to hide defects.

Good luck.

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Unread 05-16-2010, 08:31 AM   #8
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Quote:
Originally Posted by barbefunkoramaque View Post
Attachment 40862
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So your turn in would be your meat and lumps of wet paper towels or wax paper? LOL

U mean remove the paper towels.
I think my message was pretty clear.

FWIW, you forgot to put a question mark at the end of your last sentence.
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Unread 05-16-2010, 10:51 AM   #9
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Get creative and use meat as your garnish, fill the box.
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Unread 05-16-2010, 11:38 AM   #10
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Curious. Two questions:

Is appearance part of the judging criteria for this contest?

is appearance a DISTINCT, judged criteria for this contest?
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Unread 05-16-2010, 03:08 PM   #11
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Quote:
Originally Posted by TN_BBQ View Post
I think my message was pretty clear.

FWIW, you forgot to put a question mark at the end of your last sentence.
No, in fact, YFA, I was very precise with what I said.

My last sentence is a statement.

It looks like what you are saying, YLP, is in order to reduce the occurrence of little stains you would lay the mandatory foil down, then a curtain of either paper towels or wax paper around it. Then once the meat is down you would remove the foil... thereby you would leave a turn-in box with NO foil, meat and paper towels or wax paper in it. Unless there is some universe where an entry can have paper towels in the turn in box, I would say you meant - remove the paper towels and wax paper.

Of course, I bet what might have been IYFLM would be ALSO using a foil collar and remove it. However, foil is not absorbent and really paper towel works just as well.
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Unread 05-16-2010, 05:27 PM   #12
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Here is a box of ribs I made up in the past on a weekend, at home, just for fun. But we've not done a contest without garnish before. I would think this arrangement might score well in appearance if used.
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Unread 05-16-2010, 07:29 PM   #13
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That looks very good Greg! Box is clean which looks great.
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Unread 05-16-2010, 08:12 PM   #14
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Quote:
Originally Posted by barbefunkoramaque View Post
lay the mandatory foil down
Foil isn't mandatory.
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Unread 05-16-2010, 09:18 PM   #15
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Quote:
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Foil isn't mandatory.
It is in IBCA
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