Putting Green

[NorthwestBBQ]

Yep, Brian is real good at making his boxes now...

[paulpoli]

Do you know approximately how much parsley you need per box? Just need help estimating

EDIT: I somehow missed the 2nd page and saw a comment that "He got a whole case and used 1/4 to 1/3 of it for one contest" so I guess I figured out my answer

[roksmith]

I usually figure on 2 bunches per box.. than pick up a few extra. But it depends on how fresh the bunches look.

[Rich Parker]

I usually get 6 - 8 bunches depending on the quality with 2 heads of green leaf lettuce.

[ammoore]

I don't think anywill will argue the point that parsley boxes do look wonderful. And like most I can attest that my average appearance scores went up once I started doing them. However if I could give two pieces of advice for those just converting.....
1. Depending on how you place your entry on the bed of parsley, the middle may not even be visible (this is the case with my ribs, brisket and pork) So I don't kill myself making the whole box look perfect for those entries, I just focus on the edges.

2. Boxes are usually the last thing I do prior to getting a little sleep. So, I'm already tired and in a hurry to be finished with doing them. Have an extra head of parsley for touchups in the morning. You may find yourself wondering what you were thinking when you thought the box was good enough the night before.

[RobKC]

^^^good advice^^^

Since we put a refrigerator in our comp trailer, we've started doing boxes on Friday. They look better than when we would rush through them on Saturday. It gives us plenty of time to relax a little before things start getting hectic.

[The Pickled Pig]

Better yet, make your boxes up before the contest using your own clamshells and transfer the greens to the contest box once you get them.

[Rookie'48]

Originally Posted by The Pickled Pig

Better yet, make your boxes up before the contest using your own clamshells and transfer the greens to the contest box once you get them.

Yeah Paul, I was amazed at the way you can "build" a box in less than 30 seconds .

[sssSmoking]

Originally Posted by The Pickled Pig

Better yet, make your boxes up before the contest using your own clamshells and transfer the greens to the contest box once you get them.

Where can you find the proper size/shape Clamshell? I have been having trouble locating. Thanks Don

[Jorge]

Originally Posted by sssSmoking

Where can you find the proper size/shape Clamshell? I have been having trouble locating. Thanks Don

Sam's usually has some. You just can't always count on getting the same size and shape when the contest Rep gives you your boxes. 9x9 is pretty standard, but there are exceptions to that rule.

[sssSmoking]

Originally Posted by The Pickled Pig

Better yet, make your boxes up before the contest using your own clamshells and transfer the greens to the contest box once you get them.

Is there a trick in transfer the greens into the contest box. Looks like that would be very tricky.

[The Pickled Pig]

Originally Posted by sssSmoking

Is there a trick in transfer the greens into the contest box. Looks like that would be very tricky.

Put a liner of parchment paper in your box, leaving excess in the front and back. Cut the corners of your parchment liner so it lies flat in the box. Build your putting green. Place a damp paper towel over the putting green and secure for travel with a damper made from cutting down a clamshell top or bottom. When ready to transfer, remove the damper and paper towel and grab the parchment liner by the corners. Lift out of your box and place into the contest box. Use one hand/arm to hold the parsley in place while you slowly pull the parchment liner out. The whole transfer process takes less than a minute.

Now, who can explain to me why the parchment paper always has pink streaks on it when you pull it out?

[sssSmoking]

Originally Posted by The Pickled Pig

Put a liner of parchment paper in your box, leaving excess in the front and back. Cut the corners of your parchment liner so it lies flat in the box. Build your putting green. Place a damp paper towel over the putting green and secure for travel with a damper made from cutting down a clamshell top or bottom. When ready to transfer, remove the damper and paper towel and grab the parchment liner by the corners. Lift out of your box and place into the contest box. Use one hand/arm to hold the parsley in place while you slowly pull the parchment liner out. The whole transfer process takes less than a minute.

Now, who can explain to me why the parchment paper always has pink streaks on it when you pull it out?

Wooooo, now that is incredible. U tha man PAUL

[Tiki Wolf]

How about placing crumpled paper towels on top of the parsely to make a snug fit and hold the parsley in place, close the box, invert it, remove the parchment from the bottom, close again, turn back over, then remove the paper towels? Has anyone tried that method yet?

[tmcmaster]

Originally Posted by The Pickled Pig

Put a liner of parchment paper in your box, leaving excess in the front and back. Cut the corners of your parchment liner so it lies flat in the box. Build your putting green. Place a damp paper towel over the putting green and secure for travel with a damper made from cutting down a clamshell top or bottom. When ready to transfer, remove the damper and paper towel and grab the parchment liner by the corners. Lift out of your box and place into the contest box. Use one hand/arm to hold the parsley in place while you slowly pull the parchment liner out. The whole transfer process takes less than a minute.

Now, who can explain to me why the parchment paper always has pink streaks on it when you pull it out?

Chlorophyll reacting with the silicone on the parchment.