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boogiesnap
08-01-2011, 05:29 PM
so after perusing BBQcritic.com for a while i am beginning to take a shine to the look of lettuce boxes.

there are a handful that really stand out and present the meat very nicely.

i certainly doubt it is any simpler than a putting green and am wondering if anyone has any tips for a first timer?

as always, thank you.

Muzzlebrake
08-01-2011, 05:58 PM
use parsley

:razz:

boogiesnap
08-01-2011, 06:51 PM
you can't argue that this garnish looks real nice.

56063

Sledneck
08-01-2011, 06:55 PM
you can't argue that this garnish looks real nice.

56063

Pre 2005 called, they want their garnish back

boogiesnap
08-01-2011, 06:59 PM
you two should join the WWF as a tag team.

boogiesnap
08-01-2011, 07:01 PM
:bow::brick::biggrin::laugh::laugh::laugh::laugh:: laugh:

boogiesnap
08-01-2011, 07:04 PM
but seriously.

thanks guys, i just thought the above was a very clean, bright, presentation.

guess i better just milli my vanilli and use parsely.

Westexbbq
08-01-2011, 07:56 PM
I would love to see lettuce make a comeback,
but in the meantime,

nice try grasshopper.......:bounce:

Alexa RnQ
08-01-2011, 08:30 PM
If you haven't dismissed the idea already... http://www.divaherself.com/funny/shiner.gif

The main issues with lettuce, which the above box demonstrates a nice example of a job well done, are:
- keeping the edges tight and straight
- using uniformly textured lettuce
- making sure the meat product isn't sunken in the middle of the lettuce.

Prepping heads of green leaf is a fairly predictable procedure. Having chosen heads of lettuce with fairly uniform frills neither too loose or too tight, here's what I did:

I'd hack off the bottom stem end of the head, about one-third of the way up. Then the largest outer leaves would be discarded. In the next rack of leaves, you'll have about eight that are uniformly shaped and frilled before you get into the next smaller size of leaves; the very little, lighter-colored inner leaves are discarded. I'd sort the leaves by size, then stand them up cut end down in a pan of ice and water.

Building the box itself is pretty straightforward; there will be some leaves that are curved so that they're halfway to being perfect corner pieces. Crimp those down, and use the straighter leaves to complete the sides, then build the middle to the preferred height for the meat.

boogiesnap
08-01-2011, 09:08 PM
thanks diva,

so basically, i should put my wangs on lettuce and i'm good to go!

boogiesnap
08-01-2011, 09:15 PM
or chicken heads.

ThrilloftheGrill
08-02-2011, 08:31 AM
you can't argue that this garnish looks real nice.

56063

The presentation is very nice no question.

ique
08-02-2011, 09:23 AM
I've been experimenting with lettuce boxes. I build them a lot like a parsley box - creating an even bed to raise the meat, 85% of which you can't see cause I put a lot of meat in the box. I then fill the corners or borders with bits of parsley. One benefit I like is I'm always concerned about a judge pulling a rib and getting a bunch of pieces of parsley on their sample from a parsley box.

Alexa RnQ
08-02-2011, 09:39 AM
To tell the truth, we actually had a judge write a comment card to us once saying they were grateful to get a sample that wasn't covered with parsley!

boogiesnap
08-02-2011, 09:55 AM
chris and alexa, that is EXACTLY where i was going with this.

Sledneck
08-02-2011, 11:15 AM
chris and alexa, that is EXACTLY where i was going with this.

Try it this weekend, I'd love to see ho it gos

boogiesnap
08-02-2011, 11:26 AM
if i get there...i will!

boogiesnap
08-02-2011, 11:27 AM
there's gonna be ho's there????? :eyebrows:

Muzzlebrake
08-02-2011, 05:33 PM
lunchmeat refused to do parsely boxes for a long time but I think even Michelle has come to the dark side......

pigmaker23
08-03-2011, 03:50 PM
I think Lettuce is a great idea.. please try it :-P

Q-Dat
08-03-2011, 04:10 PM
I still wish we could use Kale but I don't guess that will ever happen.

Harbormaster
08-03-2011, 04:28 PM
I really like the look of a lettuce box. I really do.

But my chicken turn in at my only comp this year (to date) was in a lettuce box and one judge gave it a 2 in appearance.

YMMV.

Sledneck
08-03-2011, 04:51 PM
there's gonna be ho's there????? :eyebrows:

Clint is gona be there, just saying...

boogiesnap
08-03-2011, 04:52 PM
I really like the look of a lettuce box. I really do.

But my chicken turn in at my only comp this year (to date) was in a lettuce box and one judge gave it a 2 in appearance.

YMMV.

you also got 3 9's an 8 and a 7.

not to mention...the 2 most likely had VERY little to do with the lettuce.

still woulda liked to try that bird boob. :thumb:

boogiesnap
08-03-2011, 05:06 PM
Clint is gona be there, just saying...

clint wears alot of skirts....er hats doesn't he?

i'm still missing why or how it could effect scoring negatively. but, i am just an arse.

Harbormaster
08-03-2011, 07:11 PM
you also got 3 9's an 8 and a 7.You are correct.

still woulda liked to try that bird boob. :thumb:

It was not as good as previous cooks, but it was damn fine.

boogiesnap
08-03-2011, 08:31 PM
you should also concur, my friend, for those that don't follow quite as closely but still want to learn, that the 2 had little if anything to do with lettuce.

SlicksBBQ
08-04-2011, 09:42 AM
Judges are NOT supposed to judge the garnish!! Just the meat!!

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