Dude, I'd take you as a judge for my product ANY day! Come on seriously! The sarcasm towards the brothers here is a little strong, don't you think? One post you made sticks out... when asked what factors determine what will cause you to score down on an entry, you replied that you don't know until you see a box. How can that be? You have to know what factors you look for! If a careless, rough slice on the ribs isn't an appearance issue, what is it? If sloppy saucing isn't an appearance issue, what would you call that? If throwing garnish isn't appearance, why not? There are many factors that come into play in appearance and I can tell you everything I look for that I consider things that affect appearance scores negatively... burnt meat, dry looking meat, inconsistent sized pieces, sloppy saucing/sauce on the garnish, poor trimming, bad slicing, too dark (burnt?) or too light (not enough rich color or anemic looking), poor balance in the box/symmetry, "out of context" meat (in ribs, brisket and sliced pork, pieces not presented in order as sliced from the meat or ribs from different slabs) and a general lack of effort on the part of the cook to make the whole box look like he had an interest in impressing me. It's not just "Does that entry make me want to eat it?" If the things I listed above don't make you decide whether or not you want to eat it, what the heck does?
