While I respect the decisions on the moderators of this fine site. I maintain that the rosemary mop brush is a cooking implement just as the knife, also in the picture. :thumb:
You can always do it again!
We WANT you to do it again!:becky:
While I respect the decisions on the moderators of this fine site. I maintain that the rosemary mop brush is a cooking implement just as the knife, also in the picture. :thumb:
For a contest that is for the "meat showcasing" if you are disqualifying for garnish or sides.. I think any kind of substance that's not butter/seasonings.. should not be allowed either! Sorry but that's bull! Putting Green goo on a steak for a "showcase" of Ribeye's should be disqualified too!
Btw... not a personal attack.. But that's not fair at all for this style throwdown!
***MODERATOR'S NOTE***
The reason we don't allow sides or garnishes is that there is a fine line in terms of when they can become major distractions. It's simpler to just not have them at all, period.
As to the entry in question you are referring to, I addressed this specifically as it relates to how one should use sauces etc. with discretion HERE:
https://www.bbq-brethren.com/forum/showpost.php?p=4157515&postcount=10
If we start defining what kind of sauces, butters, or dressings are acceptable or aren't, we then start getting into splitting hairs as to what colors are acceptable, how thick it should be, how much real estate the so called sauce or butter takes up on the meat, how much it should weigh, whether it is clear or solid, ad infinitum. :blah:
The bottom line: If any entry in this Ribeye Master's Cut Throwdown doesn't showcase the meat as you believe it should in any of the three pictures contestants are required to submit for judging, then you can exercise your opinion when voting time comes. That's what the polls are for!
That is all...
:yo: