I don't know many starting out that don't... It's not as easy as it looks (pardon the punn)...we've always struggled with apperence scores
If you need to fit more in that are off size, put them in the back and line up the top edge... You are already covering the bottom edge with the front layer...I wanted 8 bones in the rib box, just couldn't get 8 that were any where close to the same size.
That's a smart move on the Burnt Ends... While the appearance score is important, it's not as important as the taste & tenderness!The brisket was a small packer to begin with, and I just got carried away when trimming it. I wanted to add the burnt ends to the box, but didn't like how they turned out, that being why the box looked so empty.
I have the same problems... Talk with Rick's Tropical Delight and he may be able to give you some pointers...And as for the overall picture quality, I'm not much a photographer and the lighting in my kitchen sucks..lol..
Practice makes perfect!Thanks for the words so far,, points me in the right direction, trying again this weekend.
I'd echo the evaluations above. Uniformity will help you greatly in just about every aspect -- uniformity of cut, uniformity of sauce appearance. If I had to use an angled rib bone, I'd put it on the bottom row with its straight edge outermost, and cram those puppies together to minimize its appearance. Tighten up on that garnish, I see it threatening to climb over the box edges! I'm looking for the meat, and the garnish distracts the eye.