What has happened to Appearance in Competition BBQ cooking. I have never asked but have a good feeling that when the scoring criteria for appearance was conceived they were thinking; does the meat look appetizing, does it look moist, does the bark look dark, are there any globs of fat mixed in with the pulled pork, etc. I'll bet that they never envisioned teams starting to build boxes at 5:30 in the morning for a 10 AM turn in using a ruler, a sketch scale, several very sharp knives, and photos of previous high scoring boxes to go by. I feel now like I am going to have to add an artist and an arrangement specialist to the team in order to keep up.

Why don't we go back to judging the meat and not the artistic ability of a team member? Hey, this is a "Q" contest, not a damned art show. Have a nice day!