Practice

Mo-Dave · 02-16-2008, 12:16 PM

Ok this is what I was doing the same day I went into the hospital.

Can't find it now but there was a thread about making up garnish boxes, how to and I had a slab of ribs that went long in the fridge so thought I would spearment.

First is the bed of ice burge lettuce chopped with the larger leafs used to cover the chopped lettuce so the meat will not pick it up when judges put it on their cards, I hate that but don't judge down for it. Then I laid in the parsley followed by the meat.

This is not how I normally arrange the ribs but I could not get any better cuts so I did it this way. Also I may have the borders just a little to wide for my liking but once again the ribs would not let me do it any other way. I was pressed for time because I had to go to work but thought that kind of made it more like a real turn in time situation.

Comments welcome.
Dave

K I N G P I N · 02-16-2008, 12:19 PM

That looks very, very NICE!!!!!

Mo-Dave · 02-16-2008, 12:22 PM

Quote:

Originally Posted by K I N G P I N

That looks very, very NICE!!!!!

Thanks but dang you are fast.
Dave

The_Kapn · 02-16-2008, 12:42 PM

Looks good to me.

I agree with you on "thinning down" the borders.

Good job.

TIM

Smokin' Gnome BBQ · 02-16-2008, 01:56 PM

looks great!!! thinning down the edges might help with the hang over on the sides of the box..A+++ in my book!!

swamprb · 02-16-2008, 06:52 PM

That is very nice! And I like the way the Iceberg lettuce acts as a base and props the ribs.

NotleyQue · 02-16-2008, 07:47 PM

It sure is pretty, but wont you get a 1 in apperence for the iceburg lettuce. I thought you could only use green leaf. someone correct me if I am wrong

Plowboy · 02-16-2008, 07:50 PM

Quote:

Originally Posted by NotleyQue

It sure is pretty, but wont you get a 1 in apperence for the iceburg lettuce. I thought you could only use green leaf. someone correct me if I am wrong

Iceberg is green leaf.

NotleyQue · 02-16-2008, 08:06 PM

it is? wow you learn something new everyday.

Quote:

Originally Posted by Plowboy

Iceberg is green leaf.

rookiedad · 02-16-2008, 10:18 PM

iceberg lettuce might have green leaves, and i guess is allowed at comps, but i dont think it is what is commonly known as green leaf lettuce.
phil

Jeff_in_KC · 02-16-2008, 10:25 PM

It's still legal.

I like the box a LOT, Dave. My only concern with that is that the ribs lay down in the box a little low for my liking. I like the greens to push them upward and then they sit more on top of or above the parsely. That's just my own personal preference. Still, a very nice looking box though.

BTW... WHere the fark did you find such nice looking parsley in January/February? I haven't seen a decent looking sprig of the stuff since October!

Bentley · 02-16-2008, 11:04 PM

Quote:

Originally Posted by rookiedad

iceberg lettuce might have green leaves, and i guess is allowed at comps, but i dont think it is what is commonly known as green leaf lettuce.
phil

This use to throw me to, it is not just green leaf lettuce. It is green leafs of lettuce.

9. Garnish is optional. If used, it is limited to chopped, sliced,
shredded or whole leaves of fresh green lettuce, curly parsley,
flat leaf parsley and/or cilantro. Kale, endive, red tipped
lettuce, lettuce cores and other vegetation are prohibited.
(Improper garnish shall receive a score of one (1) on

Appearance)

Great looking box! I would have given that a 9!

My only question, looks like a bigger box than we get out here in CA for competitions?

River City Smokehouse · 02-17-2008, 08:37 AM

That is a nice looking box Dave!

Mo-Dave · 02-17-2008, 11:27 AM

Quote:

Originally Posted by Jeff_in_KC

It's still legal.

I like the box a LOT, Dave. My only concern with that is that the ribs lay down in the box a little low for my liking. I like the greens to push them upward and then they sit more on top of or above the parsely. That's just my own personal preference. Still, a very nice looking box though.

BTW... WHere the fark did you find such nice looking parsley in January/February? I haven't seen a decent looking sprig of the stuff since October!

Believe it or not I picked up the parsley about 2:00am at Wal-Mart, about 4 days before I used it and I did not even shock it. I agree that I should have put more chopped lettuce under the middle to raise up the meat.
Dave

Mo-Dave · 02-17-2008, 11:34 AM

Quote:

Originally Posted by Bentley

This use to throw me to, it is not just green leaf lettuce. It is green leafs of lettuce.

9. Garnish is optional. If used, it is limited to chopped, sliced,
shredded or whole leaves of fresh green lettuce, curly parsley,
flat leaf parsley and/or cilantro. Kale, endive, red tipped
lettuce, lettuce cores and other vegetation are prohibited.
(Improper garnish shall receive a score of one (1) on

Appearance)

Great looking box! I would have given that a 9!

My only question, looks like a bigger box than we get out here in CA for competitions?

No the photo may make it look bigger but its the standard size used at comps. It seems to me though I have heard that at times, there have been smaller boxes used, not sure about that.
Dave

Dave

02-16-2008, 12:16 PM	#1
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	Practice Ok this is what I was doing the same day I went into the hospital. Can't find it now but there was a thread about making up garnish boxes, how to and I had a slab of ribs that went long in the fridge so thought I would spearment. First is the bed of ice burge lettuce chopped with the larger leafs used to cover the chopped lettuce so the meat will not pick it up when judges put it on their cards, I hate that but don't judge down for it. Then I laid in the parsley followed by the meat. This is not how I normally arrange the ribs but I could not get any better cuts so I did it this way. Also I may have the borders just a little to wide for my liking but once again the ribs would not let me do it any other way. I was pressed for time because I had to go to work but thought that kind of made it more like a real turn in time situation. Comments welcome. Dave __________________ Let us have a drink and by God lets us not think about the things we ain't never going to know about.

02-16-2008, 12:19 PM	#2
K I N G P I N Full Fledged Farker Join Date: 01-25-08 Location: West Islip, NY	That looks very, very NICE!!!!! __________________ XL BGE WEBER SMOKEY MOUNTAIN WEBER PERFORMER FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg

02-16-2008, 12:42 PM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	Looks good to me. I agree with you on "thinning down" the borders. Good job. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

02-16-2008, 06:52 PM	#6
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	That is very nice! And I like the way the Iceberg lettuce acts as a base and props the ribs. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

02-16-2008, 07:47 PM	#7
NotleyQue Full Fledged Farker Join Date: 09-05-07 Location: Cardiff by the Sea CA	It sure is pretty, but wont you get a 1 in apperence for the iceburg lettuce. I thought you could only use green leaf. someone correct me if I am wrong __________________ [CENTER][B][URL="http://www.notleyque.com"]www.notleyque.com[/URL][/B][/CENTER] [CENTER][URL="http://mimttm.wordpress.com/"][B]http://mimttm.wordpress.com/[/B][/URL][/CENTER] [CENTER][B]Notley Que BBQ: Southern California's Finest BBQ Catering[/B][/CENTER] [CENTER][B][FONT=Arial Black]Meat is Murder......Tasty Tasty Murder[/FONT][/B][/CENTER]

02-16-2008, 01:56 PM	#5
Smokin' Gnome BBQ is Blowin Smoke! Join Date: 05-31-07 Location: Shippensburg PA	looks great!!! thinning down the edges might help with the hang over on the sides of the box..A+++ in my book!!

02-16-2008, 10:18 PM	#10
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	iceberg lettuce might have green leaves, and i guess is allowed at comps, but i dont think it is what is commonly known as green leaf lettuce. phil

02-16-2008, 10:25 PM	#11
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	It's still legal. I like the box a LOT, Dave. My only concern with that is that the ribs lay down in the box a little low for my liking. I like the greens to push them upward and then they sit more on top of or above the parsely. That's just my own personal preference. Still, a very nice looking box though. BTW... WHere the fark did you find such nice looking parsley in January/February? I haven't seen a decent looking sprig of the stuff since October! __________________ KCBS Member #14287

02-17-2008, 08:37 AM	#13
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	That is a nice looking box Dave! __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

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