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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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05-30-2010, 09:56 PM
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#1 |
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Full Fledged Farker
Join Date: 03-29-08
Location: Huron, SD
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Putting Green garnish
I made my first ever practice box last weekend and it had my first ever putting green garnish. When I removed the meat from the box, little pieces of parsley were sticking to the bottom. Is there any way to keep that from happening or is that just kinda the norm? Would a judge score you down for that? They sure looked pretty!!
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05-30-2010, 10:24 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
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That happens, and I do not score down for it.
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Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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05-30-2010, 10:28 PM
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#3 |
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Take a breath!
  
Join Date: 04-06-10
Location: Banning,Ca
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They shouldn't score down on that..but try to pack the parsley in tighter it seems to help.
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_________________________________ JOS whole hog cooker MAK 2 Star Facebook:https://m.facebook.com/pages/Leftcoa...440847709&_rdr Our website: http://www.leftcoastq.com/Leftcoastq.com/Home.html |
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06-01-2010, 02:59 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I do know that it happens all the time... My concern is what happens to the taste score if the judge misses one that is still stuck to the meat and it's included in the bite... Could result in a MAJOR change in the flavor...
Just sayin....
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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06-01-2010, 03:43 PM
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#5 |
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Babbling Farker
Join Date: 05-03-07
Location: Gardner KS
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I don't concern myself with it. Judges are asked not to judge down for it. Sure it could get judged down, but I think the pros of the parsley greens outweigh the cons.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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06-01-2010, 04:33 PM
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#6 |
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is One Chatty Farker
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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...and not to muddy the waters, but one time when I was short of quality parsley I built boxes with lettuce in the middle under the meat, and got an appreciative comment card for it!
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. . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE |
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06-01-2010, 06:11 PM
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#7 |
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is One Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Parsley all over your sample is a pain in the ass!! But it is just the BBQ judging business.
No harm, no foul, no points deducted. Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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06-01-2010, 06:13 PM
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#8 |
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is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I spray lacquer on mine so it holds it all together
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06-01-2010, 09:47 PM
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#9 |
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Full Fledged Farker
Join Date: 06-24-09
Location: Bedford, NH
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super glue works well
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Bone Daddy's BBQ Team, Too Sauced to Pork Team Member: Bubba Grills 250R: Lg BGE: KCBS CBJ #57193 |
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06-01-2010, 11:28 PM
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#10 | |
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somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Quote:
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KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org
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