boogiesnap
Babbling Farker
- Joined
- Apr 22, 2010
- Location
- NEW ENGLAND
Last edited:
And in the immortal words of a celebrity tv star judge "i expect to see burnt ends". I know we judge as presented but at the same time many judges expect them and will score down if not there.
If the parsley was a little higher or more tightly packed the meat would sit up just a bit more and there would be more focus on meat. It's a little thing but it can make a difference.
At the back it looks like the last 2 slices are not fanned out. Otherwise that looks like a real thick slice vs the others. Both of these things are small but can impact scores.
I agree with the sauce comments.
Overall probably an 8 but I could see folks scoring from 6 to 9 depending on how picky they are.
And in the immortal words of a celebrity tv star judge "i expect to see burnt ends". I know we judge as presented but at the same time many judges expect them and will score down if not there.
I think what you're mistaking for 2 slices stuck together are the burnt ends.
I do mostly IBCA. We only cooked one KCBS and one to go on the schedule this year. I really don't understand the sauce on brisket. ?? I am not anything close to a CBJ, but that seems like a lot of sauce to me. Probably a 6 or 7.
Don't want to steal, but is there a thickness max in KCBS? Those would get sent back in Texas for being too thick I bet.
Thanks,
5 looks like sloppy meat and crap all over it,