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In Reply to: Re: Question For You CBJs posted by galangalkid on April 29, 2012 at 23:29:41:
Two years ago at the American Royal in the Open contest I turned in two meats with garnish and two without. The two with no garnished scored better in appereance then the (same)two with garnish that I turned in the day before in the invitational. BTW, I triple glazed all my turn-in with the thickest/stickiest sauce I could through together to prevent meat from sliding around in box.
I don't know if I would ever try that any place else. And prolly some factors in there, but it does make one think.
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