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View Full Version : Preparing turn-in boxes on Friday?


Exe-que-tioner
06-15-2009, 09:12 AM
Was curious if anyone prepares their turn-in boxes (lettuce/parsley) on Friday night in preparation for Saturday? We have always done our on Saturday morning, and with so much going on then, it would be nice to have this task done and out of the way.
My thought was to have them made-up, cover with a damp paper towel, and store in a cooler (lids open) until needed Saturday. Maybe set them out an hour or so before ready to use so they wont be so cold from the cooler starage? Any input here?

goodsmokebbq
06-15-2009, 09:22 AM
Parsley box holds fine in the cooler overnight.

stlgreg
06-15-2009, 09:22 AM
Works for me, thats what we do.

mds2
06-15-2009, 09:31 AM
Done it many times with parsley.

VGuilford
06-15-2009, 10:00 AM
A little trick was taught to me when I started doing boxes. After your box is made, take a paper towel lay it over the parsley and lighly dampen it and close the lid. Then stick it some place cool. Then when you go to make your box you also have damp towel to touch up the box with.

Divemaster
06-15-2009, 10:25 AM
We do ours on Friday nignt as well...

A little trick was taught to me when I started doing boxes. After your box is made, take a paper towel lay it over the parsley and lighly dampen it and close the lid. Then stick it some place cool. Then when you go to make your box you also have damp towel to touch up the box with.
I like that!

KC_Bobby
06-15-2009, 11:19 AM
Me too Vern

musicmanryann
06-15-2009, 11:49 AM
It is a part of our "before we go to bed" process as well. The less you have to worry about between 7:00 am and 1:35 pm on Saturday, the better.

Just make sure you don't party too hard on Friday evening though, or instead of your boxes looking like putting greens, they will look like the deep rough.:-D

Brew-B-Q
06-15-2009, 11:55 AM
We make a point of doing our boxes as early as possible on Friday. Sometimes that means we have them done by 5 pm, sometimes we don't get the boxes until the cooks meeting and we have to do it later. Damp paper towel over them for the overnight. I don't leave the lids open, as I don't know if that would provide any benefit. Plus, it would increase the chances of a box getting broken.

I take them out about 30 minutes prior to turn in, but I'm thinking that we may extend that a little bit. The damp towel is nice to have for touch-ups too.

BBQ_Mayor
06-15-2009, 11:56 AM
What he said ^^^^^^^^


I wish they would do away with it all together, but thats for another post.

Exe-que-tioner
06-15-2009, 12:22 PM
Thanks for the input and tips! Looks like we will be doing presentation boxes on Fridays from now on. Glad to know it can be done so much earlier. For some reason, I just always thought something would go bad with the parsley after it had been messed with too far in advance.

Brew-B-Q
06-15-2009, 12:38 PM
Yeah, I've always done them the night before and haven't had any problems. Helps a lot when you get busy in the morning. Plus, they are my least favorite thing to do, and I feel a whole lot better when they are done and in the cooler. Makes my Friday night more enjoyable.

PatioDaddio
06-15-2009, 12:49 PM
Yeah, I've always done them the night before and haven't had any problems. Helps a lot when you get busy in the morning. Plus, they are my least favorite thing to do, and I feel a whole lot better when they are done and in the cooler. Makes my Friday night more enjoyable.
Amen to all of that!

John

Divemaster
06-15-2009, 01:07 PM
Thanks for the input and tips! Looks like we will be doing presentation boxes on Fridays from now on. Glad to know it can be done so much earlier. For some reason, I just always thought something would go bad with the parsley after it had been messed with too far in advance.

Yeah, I've always done them the night before and haven't had any problems. Helps a lot when you get busy in the morning. Plus, they are my least favorite thing to do, and I feel a whole lot better when they are done and in the cooler. Makes my Friday night more enjoyable.

To insure that we won't have problems, I found a cooler that fits up to 6 boxes (two columns of three). The only thing that goes into this cooler is our greens for transport to the comp and the boxes once they are finished. Once the boxes are in, this cooler goes into the back of the trailer so no one opens it by mistake.

Exe-que-tioner
06-15-2009, 01:30 PM
That is a great idea. Do you know exactly what type of cooler it is that you use? One that would accomodate 6 boxes with enough room for ice on the bottom would be just perfect, and to keep it away from everything else would be great as well.

KC_Bobby
06-15-2009, 01:31 PM
Igloo Legend 40 qt fits 6 boxes perfectvwith a small bag/bed of ice below

Exe-que-tioner
06-15-2009, 01:56 PM
Thanks, Bob! I'll see about picking one up!

moocow
06-15-2009, 03:01 PM
I don't do boxes, that's why Vern and I took on to more team mates. They clean and make boxes.

NelsonC
06-15-2009, 04:00 PM
We make our boxes on Friday night as well, cover with the damp paper towel and store in the fridge or cooler (Depends of the contest power allows us to use the fridge). We also try to leave space in our hot holding cambro to give boxes a quick 30 minute "warm-up" before its time to put in the meat.

VGuilford
06-15-2009, 05:40 PM
Boxes rank up their with trimming chicken. (another thing Shane doesn't do!!!!)

KC_Bobby
06-15-2009, 05:50 PM
Jeez Shane ... do you just build the smoker and buy the trailer? :-P

ThePluckers
06-15-2009, 06:31 PM
Was glad to see this post. We did it on Sat. at our first comptetition. Just too much going on to do it right. We had thought about doing it Fri. night, but decided not to. Wish we had.

beam boys bbq
06-15-2009, 06:33 PM
A little trick was taught to me when I started doing boxes. After your box is made, take a paper towel lay it over the parsley and lighly dampen it and close the lid. Then stick it some place cool. Then when you go to make your box you also have damp towel to touch up the box with.

i have done this but i was in an rush and the paper towel got stuck to the top of the lid and i turned it in and the steam from the hot meat droped the towel right on the meat and a big DQ came out of this lesson:rolleyes:

moocow
06-15-2009, 08:28 PM
Jeez Shane ... do you just build the smoker and buy the trailer? :-P
I,m just the money, Vern is the muscle.:wink:

Alexa RnQ
06-15-2009, 08:32 PM
I'll be the dissenting voice here. I customarily do ours on Saturday morning, for a number of reasons. One is that I'm doing other things, and the other is that at most comps we go to it's too damn hot to mess with garnish on Friday afternoon unless I want it to instantly wilt. Friday evening, I'll attend the cook's meeting, and do the last of the meat prep. By the time that's done, it's bedtime for me and the boys. My hands are free on Saturday morning, it's considerably cooler, and I can bang the boxes out in an hour in between lending VQ a hand here and there.

Big George's BBQ
06-15-2009, 08:44 PM
I do like the idea of doing it Friday Will have to try this. Is everyone using parsley

lunchlady
06-16-2009, 07:01 AM
Is everyone using parsley

It sure seems like it. But we still don't. Hoping that it gets to be boring or something.
Time for a new poll I guess...

We have done boxes the night before and the day of comps. Works either way, depending on the quality of your garnish in the first place. I've also had to go get NEW garnish the morning OF, just because the stuff I brought didn't make it.

Divemaster
06-16-2009, 08:23 AM
We tried something new this last comp...

While we did build the boxes over night (it was something to do while I was awake any way), I knew that they were just not up to what we needed so I had Angelo clean them up once he woke up... He did great... I think we have a new 'Box B!tch'... Sorry bud but it's you!

Uncle Buds BBQ
06-16-2009, 08:31 AM
We always plan on doing them Friday night.

6pm Friday - We ask "who is doing the boxes?"..everyone scatters.
8pm Friday - It's decided that "someone" must do them....after dinner.
11pm Friday - Try to roust those in a drunken stupor that they were "elected" to do the boxes.
11:15 Friday - break up fight
Midnight - After a long discussion and numerous beers it's decided that "garnish is not important"

8am Sat. - I start asking "who is doing the boxes?"
9am Sat. - Start offering other teams to pay them to do our boxes.
10am Sat. - Find half the parsley sitting out all night. The other half is under the ice in the beer cooler.
11am Sat. - Make a box of what no one would call a putting green.
Noon Sat. - State to anyone that will listen "Next time we'll do them Friday night"....yeah...right!

Uncle Bud

musicmanryann
06-16-2009, 08:39 AM
I'll be the dissenting voice here. I customarily do ours on Saturday morning, for a number of reasons. One is that I'm doing other things, and the other is that at most comps we go to it's too damn hot to mess with garnish on Friday afternoon unless I want it to instantly wilt. Friday evening, I'll attend the cook's meeting, and do the last of the meat prep. By the time that's done, it's bedtime for me and the boys. My hands are free on Saturday morning, it's considerably cooler, and I can bang the boxes out in an hour in between lending VQ a hand here and there.

Since you live in the Ninth Ring of Hell that makes a whole lot of sense.:twisted:

Divemaster
06-16-2009, 09:03 AM
we always plan on doing them friday night.

6pm friday - we ask "who is doing the boxes?"..everyone scatters.
8pm friday - it's decided that "someone" must do them....after dinner.
11pm friday - try to roust those in a drunken stupor that they were "elected" to do the boxes.
11:15 friday - break up fight
midnight - after a long discussion and numerous beers it's decided that "garnish is not important"

8am sat. - i start asking "who is doing the boxes?"
9am sat. - start offering other teams to pay them to do our boxes.
10am sat. - find half the parsley sitting out all night. The other half is under the ice in the beer cooler.
11am sat. - make a box of what no one would call a putting green.
Noon sat. - state to anyone that will listen "next time we'll do them friday night"....yeah...right!

Uncle bud
rotflmao!!!