CBJ here with probably 60 contests judged. IMHO, the appearance of whether
is or isn't dry really has little to do with the appearance score itself and has to do
with the tenderness, ergo. part of another portion of the scoring. So, with that
aside:
Pork: I completely agree with that Southern Boy said above, except of course
for the dry part. Solid 8. Dress up the the garnish a little and perhaps a little more
pork in the box gets a 9.
Brisket: Again agree with Southern Boy. This is an 8 or 9, and frankly depends on
what I've seen so far. If it's not as dressy as some, then 8, if it is, it gets a 9.
I'm frankly not a too-much-sheen fan, but that's just me. IMHO, when meat begins
to look like it has a fresh coat of car wax on it, it's less appetizing. I think you hit
it about right. I think some (judges, IMHO) forget we're judging MEAT.
Chicken: Like Southern Boy, I agree 8, but for completely different reasons. He hit
the strengths well. However, anticipation of skin being tough has no business being
in the appearance score. That's what tenderness is about. For me, IMHO, the
most appetizing chicken will err on the redder side of BBQ vs. orange or yellowish.
This is certainly personal preference. Otherwise, a lovely presentation.
Ribs: Appearance 9. Again, whether it's undercooked or overcooked or going to
be tough or mushy isn't part of appearance. I know, many CBJ's still cant separate
this, but we're supposed to do so. The presentation is crisp and clean, even cuts,
beautiful outside and a wonderful pink color inside. Frankly, VERY appetizing, and
a very good appearance. Me, I wouldn't change a thing.
Now, was the skin on the chicken tough or rubbery, probably so, but that'll show
up in tenderness and if it affects taste the taste score too. Same for ribs, if they're
undercooked it'll come through in the other scores.
JMHO.
Good job frankly.