Jacked UP BBQ
Babbling Farker
- Joined
- Jun 9, 2008
- Location
- Forker...
I was always told that you cannot lay your meat anyway that could indentify it is your teams turn in. Yet I look at pictures of turn ins and see all different designs with pork and brisket. We always turned in plain fanned out brisket and pork layered if sliced and piled if pulled. I notice that our presentation scores are sometimes lower and always thought to myself, what the hell are we doing wrong? (yes our parsley is green upright and our greens are nice)
Please someone school me on this because if I am allowed to get a little more creative with my presentations, we would do a hell of a lot better as a team.
If you would be willing to show the picture of a first place pork turn in that would be great! Not looking to steal ideas, just looking to learn here.
Thanks everyone, you have already taught me a lot!
Please someone school me on this because if I am allowed to get a little more creative with my presentations, we would do a hell of a lot better as a team.
If you would be willing to show the picture of a first place pork turn in that would be great! Not looking to steal ideas, just looking to learn here.
Thanks everyone, you have already taught me a lot!
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