I seem to be nailing flavor based on my score sheets and everyone raves about my cooking at home.. Seem to getting dinged on presentation. Anything you can suggest on how to make my sauce glaze more and less clumpy so to speak without changing the flavor profile.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Thin your sauce down some. Dip chicken, don't brush -- I can see your brush marks!
May I suggest you use green leaf lettuce or kale for garnish? If you're set on using parsley, make a thicker bed of it. Make sure all the stems are down towards the bottom. Don't want to see any white box thru the greenery.
Baby backs in the 3rd photo are your best looking meat. First box the ribs look too pale. Is your chicken rub on consistently? It looks like spots are missed. You can fill pale spots in while the chicken is cooking...
Totally agree about the garnish. I know a number of judges that get irritated at having to pick parsley off the product before being able to taste it. Officially, that shouldn't impact your score, but if a judge is already cranky about plucking off parsley...
As said above, try dipping your meats as opposed to brushing them to avoid the brush marks and clumping and it goes on more even. Definitely blend or smooth out your sauce in some fashion to get all chunks out. Your box needs to look as full as possible. Even though there are only 6 judges, put in as many pieces that fit. It fills the box out. Here are my presentation boxes that got great scores. 6 large chicken thighs and 8 ribs filled out these boxes. Went with a lettuce bed and parsley to fill in the spaces.
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