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porkingINpublic
02-02-2013, 09:11 PM
How many of you make ur boxes early, like the night before? I would think your greens would wilt unless put in a fridge.... And then your box is cold which means ur meat will cool faster when turned in...

I've always just done it about 30 min prior to turn in but that isn't much fun....

Ron_L
02-02-2013, 09:13 PM
We always do them the night before and keep them in a cooler with ice. We take them out about 30 minutes before turn in to come up to room temp.

fnbish
02-02-2013, 09:31 PM
We always do it on Friday and put them in a cooler that has ice in the bottom (we bring a cooler just for the boxes). They come out shortly before each turn in. I've never noticed the parsley to be particularly cold/detrimental to the temperature of meat going into the box. It is nice to not have to worry about the boxes on Saturday.

porkingINpublic
02-02-2013, 10:11 PM
Letting them come up to temp makes sense. I just don't want my meat to get cold due to the box and all of the greens being cold.

nucornhusker
02-02-2013, 10:16 PM
My wife makes them on Saturday morning and we keep them in the fridge until turn in time. When she's running a box I take out the next one to warm up.

It works for us.

jaestar
02-02-2013, 10:16 PM
I've done them as early as Wednesday with no issues.

HDBBQ
02-02-2013, 10:34 PM
I like to normally make mine the night before and set them in a ice chest to stay cool then pull out about our before turn in to come up to temp. I have not had any problems with them wilting our anything

gettinbasted
02-02-2013, 11:03 PM
My wife makes them on Saturday morning and we keep them in the fridge until turn in time. When she's running a box I take out the next one to warm up.

It works for us.

I second this. One of my top arguments for marriage.

Hawg Father of Seoul
02-02-2013, 11:13 PM
Lucky SOBs.

gettinbasted
02-02-2013, 11:28 PM
Lucky SOBs.

We saw you cook down in hot springs at an IBCA event. You are due for a good KCBS garnish handicap! You should try red leaf lettuce up in St. Charles....

nucornhusker
02-03-2013, 12:40 AM
I second this. One of my top arguments for marriage.And she tells me she doesn't think she is helping me very much by doing boxes and cleaning. :wacko:

I tell her she has no idea how much that helps.

jbrink01
02-03-2013, 07:14 AM
My daughter makes mine on Wednesday or Thursday. We flip into the contest boxes Friday night.

Rich Parker
02-03-2013, 08:48 AM
I always make mine on Friday and then toss them in the fridge. There is no time on Saturday to it when you are a one man team.

If I have time the weekend before the comp, I will follow Danielle's process of putting them on saran wrap and then in to the fridge until the next Saturday. I have tested them out to 10 days and they still looked good.
http://divaq.ca/making-parsley-turn-in-boxes-in-advance-the-putting-green

Big Mike
02-03-2013, 09:33 AM
I do mine friday evening. I lay a slightly damp paper towel on top of the greens and then put the box in a cooler. I take a box out about 15 minutes before the first turn in and then I take one out for the next turn in as soon as the previous meat is away.

Muzzlebrake
02-03-2013, 09:52 AM
I have no problem sub contracting it out. If my wife isn't with me, I coerce and/or bribe any women or children within earshot to make mine.

boogiesnap
02-03-2013, 11:15 AM
I have no problem sub contracting it out. If my wife isn't with me, I coerce and/or bribe any women or children within earshot to make mine.

you callin' steve a woman or a child? :laugh:

mine are made the day before or very early morning of turn ins. wet paper towel over greens and in cooler. pulled out 15 min to half hour before needed.

porkingINpublic
02-03-2013, 12:37 PM
Thanks for the great advice. I'll have to Try the paper towel method .

MattG
02-03-2013, 01:33 PM
We do our Friday and put them in the cooler. Pull them out right before turnins always works fine.

fnbish
02-03-2013, 01:51 PM
Thanks for the great advice. I'll have to Try the paper towel method .

The damp paper towel is awesomely useful. But not for what most people do it for, which is to help keep the parsley fresher/cooler/moister etc. I do it so I can have a damp paper towel to wipe out sauce smudges after the meat goes in the box. So putting one in there prior makes you have to reach for one less thing when doing turn ins.

New Pal Frank
02-04-2013, 08:40 AM
The Mrs. does them at home on Wednesday if we are leaving on Thursday then I flip them on Saturday. We have a cooler that I put 2 home made zip-loc ice packs on the bottom of the cooler then put 2 boxes in,then 2 more ice packs, 2 more boxes and 2 more ice packs on top. if needed, I will refill ice packs as needed.
She loves the idea, that way she has good light in the kitchen to sort the greens and fill the boxes.
Happy wife = great weekend.:clap2:

Candy Sue
02-04-2013, 09:44 AM
Best to use a patterned paper towel for the greens drape. Friends had a white one get stuck to the top, forgot to remove it for turn-in. You can imagine what it looked like when opened at the judging table!

Whether I put ice in the cooler really depends on the outside temp. If it's cool, no ice. Mainly just put the boxes in there to keep them safe.

tnjimbob
02-04-2013, 09:51 AM
I do ours Wednesday night before a comp with my wife's help, cover the parsley with a damp paper towel and flip into turn-in boxes Friday night so they are ready for turn-ins on Saturday. One of my teammates once told somebody, "he makes turn-in boxes look so good you want to crawl in one and take a nap".

I guess this is why I don't farm them out. :wink:

ssbbqguy
02-04-2013, 10:19 AM
For those of you that worry about cold greens, simple answer is pre heat a tupperware or similar container close to the size of your layout and add heated water to warm this area. Done that for years with success.Timing is something to learn for you don't want wilt anything. Just a quick rise in temp then meat. Steve.

Jaybo77
02-04-2013, 08:29 PM
I put mine in a 2gallon zip lock bag in a cooler with wet paper towel. Then pop them in the cambro just before turn in. For about 5 minutes to warm up. Never had any wilting issues

Basted moral support guy
02-10-2013, 03:13 PM
We saw you cook down in hot springs at an IBCA event. You are due for a good KCBS garnish handicap! You should try red leaf lettuce up in St. Charles....

Hawgfather, don't listen to this guy. You should use kale.

bbq.tom
02-11-2013, 07:53 AM
Hawgfather, don't listen to this guy. You should use kale.

Actually, a nice thick bed of cilantro will give your meat flavor profile a boost!

DawgPhan
02-11-2013, 09:31 AM
We did ours on saturday and just stuck in the woods under a tree. I wouldnt fuss too much about the garnish. it just needs to be there and be neat. they are really judging the meat.