James Harvey
TVWBB Pro
I've never had to worry about slicing ribs for presentation in the past since I've never been in a comp. I'm registered for my first comp in June and wondered if anyone had any tips?
I have sharp Globals but wondered if using a serrated blade would work better.
We only have 2 racks of backs to cook and I need to present at least 6 bones. Should I go with 6 from my best rack or try and get the best I can from each rack to make up 6 (or more).
Presentation boxes are 9 X 9 with no garnish allowed.
I have sharp Globals but wondered if using a serrated blade would work better.
We only have 2 racks of backs to cook and I need to present at least 6 bones. Should I go with 6 from my best rack or try and get the best I can from each rack to make up 6 (or more).
Presentation boxes are 9 X 9 with no garnish allowed.