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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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09-05-2008, 02:14 PM | #1 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Parsley or Lettuce???
Parsley or lettuce, light glaze or dry.
Which of these boxes most please thine eye? And why..... dry ribs in parsley.jpg glazed ribs in lettuce.jpg Gracias. ModelMaker
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09-05-2008, 02:28 PM | #2 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Parsley and glaze
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09-05-2008, 02:34 PM | #3 |
is one Smokin' Farker
Join Date: 09-17-07
Location: Rochester, NY
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09-05-2008, 02:36 PM | #4 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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09-05-2008, 02:38 PM | #5 |
is One Chatty Farker
Join Date: 06-11-07
Location: Huntington Beach, CA
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I agree.
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Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool! |
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09-05-2008, 02:41 PM | #6 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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After reviewing both pics, with a carefully trained eye,
'tis parsely and glaze that I would buy.
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Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
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09-05-2008, 02:44 PM | #7 |
On the road to being a farker
Join Date: 01-28-07
Location: 42:56:44.390N, 85:35:16.141W
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It would look even better if you put more ribs in the box.
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09-05-2008, 02:52 PM | #8 |
Full Fledged Farker
Join Date: 10-22-04
Location: Queen Creek, AZ
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Lettuce, Parsley, AND Glaze! Pack the parsley in tighter so it makes a more solid bed.
More meat, less green. Uniform sized ribs... cut cleanly. |
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09-05-2008, 02:58 PM | #9 |
is one Smokin' Farker
Join Date: 02-03-08
Location: IOWA
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Parsley and Glaze 2!
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09-05-2008, 03:03 PM | #10 | |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Quote:
Glaze because it makes the meat shine and stand out and say "eat me". The comment about more meat is a good one. With a good parsley box I can use 6 St Louis cut and pretty much fill the box. With short fat ribs I do 4 across and 2 on top and with longer skinny ribs I do 6 across. No need to do a 2 tier as it would hit the lid for sure. With a 2 tier presentation I would do 5 down and 4 on top instead of your 3 and 3. When you're happy with your box ask yourself this "Is it a Kodak moment?" or "Would this make a great photo in a food magazine?". If the answer is yes then you should be proud of your box no matter what anybody else thinks.
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09-05-2008, 03:10 PM | #11 | |
On the road to being a farker
Join Date: 07-22-08
Location: Fountain Hills, AZ
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Quote:
My opinion exactly.
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09-05-2008, 04:27 PM | #12 | |
is one Smokin' Farker
Join Date: 08-22-06
Location: Tomball,Texas
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Quote:
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09-05-2008, 07:50 PM | #13 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Parsley and Glaze. Amen.
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09-05-2008, 10:15 PM | #14 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Parsley and glaze here as well...
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09-06-2008, 09:39 AM | #15 |
Guest
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Unfortunately, parsley and glaze make a prettier box. I prefer ribs dry. And as a judge, nothing makes my eyes roll more than parsley clinging to a sauced bone that I've placed on my plate. IMO, parsley is obnoxious... but there's no denying it looks good in the box.
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