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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 06-07-2010, 08:58 AM   #1
BoneDaddy's
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Default Pizza garnish!

Looking for some advice on how one might open-garnish pizza for a comp. Our egg makes great pizza, just not sure how to stuff-it into a box!
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Unread 06-07-2010, 09:17 AM   #2
Jorge
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Smaller pizza?
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Unread 06-07-2010, 09:29 AM   #3
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I meant that to read more like...."I need help, what do I garnish a pizza box with" not what I wrote...it has been a bad mornig....
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Unread 06-07-2010, 09:44 AM   #4
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Out here in PNWBA land, for Pizza turn ins a box is provided by the Head Judge. Not sure if anyone garnishes the box-we never have.

We've done simple and elegant Margherita pizzas, but it seems the winners go to the pies with piles of toppings.
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Unread 06-07-2010, 11:23 PM   #5
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we've only done pizza twice and never garnished. Took 2nd place on the first time and I think in the top 5 on the 2nd one.
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Unread 06-07-2010, 11:29 PM   #6
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In our part of the world, "open garnish" means one is not limited to a styrofoam clamshell. In that case, one generally presents on a tray large enough to display the product well, but within the size specified by the organizer. For example, some contests will specify a size limit of 18" in all dimensions, but others will just say "entry must be able to be carried by one person" (yes, we've been at a contest where an entry had to be carried in by two people, hence the practical application of that rule).

So, have you confirmed with the organizer whether this will be a truly open-garnish category, or whether you must use a supplied box?
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Unread 06-08-2010, 10:30 AM   #7
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We were just talking about that last night. They said they are giving us pizza boxes but I have no idea how to garnish them either. Sounds like its generally a no garnish situation.
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Unread 06-08-2010, 10:37 AM   #8
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Quote:
Originally Posted by deez20 View Post
we've only done pizza twice and never garnished. Took 2nd place on the first time and I think in the top 5 on the 2nd one.
Mind if I ask what type of pizza you made when you took 2nd?
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Unread 06-08-2010, 10:53 AM   #9
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use one of those plastic "tables" to keep the box top from sticking.

I'd say no greenery. Maybe a dipping sauce for the crust or a pepper like Papa Johns, if you have that kind of crust.
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Unread 06-08-2010, 11:05 AM   #10
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Well I filled an entire box with strawberries when we did a dessert pizza and some nice curly leaf lettuce with a savory one. Both looked really nice and scored well on appearance.
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Unread 06-08-2010, 11:22 AM   #11
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This isn't going to help, but it's one of the more unique open garnish entries I've seen or heard of!

http://1.bp.blogspot.com/_Q-h3dy2oFX...011-719785.jpg
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Unread 06-08-2010, 01:12 PM   #12
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Quote:
Originally Posted by Jorge View Post
This isn't going to help, but it's one of the more unique open garnish entries I've seen or heard of!

http://1.bp.blogspot.com/_Q-h3dy2oFX...011-719785.jpg
And if remember correctly..... that took first place!!! If you follow that, make sure you can turn in alcohol.
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Unread 06-08-2010, 01:16 PM   #13
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If this is for Lake Placid, I think it was no garnish and had to fit into a styro container?
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Unread 06-08-2010, 02:01 PM   #14
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garnish with beer jello
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Unread 06-08-2010, 02:38 PM   #15
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why not do a Strombolli or some calzone and slice it right to show it off?
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