MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 08-21-2013, 03:53 PM   #1
rooftop bbq
On the road to being a farker
 
Join Date: 05-17-10
Location: menifee ca
Default earliest to buy parsley

Whats the earliest you've bought parsley? How was it when you went to use it
rooftop bbq is offline   Reply With Quote




Old 08-21-2013, 04:01 PM   #2
The Cosmic Pig
is one Smokin' Farker

 
Join Date: 10-09-09
Location: Maryville, TN
Default

I don't recall the earliest I've ever BOUGHT parsley, but I do remember forgetting there was some in a box and finding it three days later and thinking "if I sprayed a little water on that it would still look fresh!" I was surprised at how green it still was, even though it had dried out and was stiff as a board!
__________________
[B]The Cosmic Pig BBQ[/B]
[B]Backwoods Competitor[/B]
[B]FEC-100 [/B]
[B]WSM 18.5[/B]
[B]Weber One-Touch Gold [/B]
[B]Smokey Joe Silver[/B]
The Cosmic Pig is offline   Reply With Quote


Old 08-21-2013, 04:27 PM   #3
Pig Headed
Babbling Farker
 
Pig Headed's Avatar
 
Join Date: 06-15-06
Location: Middletown, DE
Default

We have no problems with parsley bought on Wednesday for a comp. However, RD didn't have any curly parsley today, so I bought a case of green leaf lettuce. We'll see how that works out.
__________________
Ron

Pigheaded BBQ Team
www.pigheadedbbq.com
KCBS CBJ

Stumps Stretch (Raquel) Eagles Green.
1 -22" Weber WSM, 1 - 18"Weber WSM's
2 - 22" kettles
6x12 Haulmark Trailer
Pig Headed is offline   Reply With Quote


Old 08-21-2013, 04:29 PM   #4
musicmanryann
is One Chatty Farker
 
Join Date: 06-11-08
Location: Ames, Iowa
Default

If you keep it nice and moist and in a cold environment, it can be good for a few weeks if it is fresh. Green bags can help as well, if you need to keep it over a long period.
__________________
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
FEC100
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
[URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL]
[URL="http://www.bigtzbbq.com/#!__main/links"]www.bigtzbbq.com[/URL]
Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL]
musicmanryann is offline   Reply With Quote


Thanks from:--->
Old 08-21-2013, 05:23 PM   #5
Scottie
Quintessential Chatty Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Default

I will but it by the case. Cut off ends and soak in cold water. I place in a 3 part bus tub like container I got at RD. Will keep for at least a month in the fridfe with damp paper towels on it
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is offline   Reply With Quote


Old 08-21-2013, 05:31 PM   #6
rooftop bbq
On the road to being a farker
 
Join Date: 05-17-10
Location: menifee ca
Default

thanks everyone I guess im getting parsley tonight then
rooftop bbq is offline   Reply With Quote


Old 08-21-2013, 05:52 PM   #7
sdbbq1234
is One Chatty Farker

 
Join Date: 02-11-10
Location: Northern VA
Default

Most of the time when I purchase parsley from RD, it is in pretty good shape. The last batch I purchased, it sat in the bottom shelf of our dedicated full size frig for 3 weeks and it was still in very good condition for our last comp.

Keep it in water and cold.

wallace
__________________
wallace(Don)

- Life Is Good But BBQ Is Better
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Old 08-21-2013, 05:59 PM   #8
Teamfour
is Blowin Smoke!

 
Join Date: 07-13-12
Location: Sterling, VA
Default

At the risk of a hijack...has anyone tried cutting the tops off the stems like you would to build a box, and storing just the tops? We want to do this on Thursday night before a comp, then we would just dump the tops in the box and straighten the tops up a bit.
__________________
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
Teamfour is offline   Reply With Quote


Old 08-21-2013, 06:06 PM   #9
Shiz-Nit
Babbling Farker

 
Join Date: 03-06-10
Location: kentucky
Default

I found the perfect parsley on vacation and bought it for a test. Day one I cut the stem ends off and soaked it.... It lasted ALL week, so I decide to bring it home, cut the stems again and into a cooler. After a 12 hour drive all good so in a fridge. 5 days later still good. Cut the stems again and so on it lasted 3 weeks and I decided to pitch it. By all means it was good but mayby not comp good but better than I HAD to use before.
__________________
Bluegrass Southern Smokers

Instagram - bluegrasssouthernsmokers

Deep South GC28
Forno Venetzia wood fired pizza oven
Weber Summit S-670 natural gasser
Traeger pellet pooper
BGE's
Shiz-Nit is offline   Reply With Quote


Old 08-21-2013, 06:06 PM   #10
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Default

Tuesday before a comp and we could not use a third of it.
John Bowen is offline   Reply With Quote


Old 08-21-2013, 06:29 PM   #11
MikeJ65
is one Smokin' Farker
 
Join Date: 09-03-12
Location: GRETNA
Default

My 'Parsley Goddess' usually buys at the beginning of the week and does boxes on Thursday. Cleans and cuts the stems when she gets it home, store in water in the fridge covered with a bag, then put a wet paper towel over it once it is in the box.
__________________
Mike Chief Cook - When Pigs Die CBJ - KCBS
MikeJ65 is offline   Reply With Quote


Old 08-21-2013, 06:32 PM   #12
Teamfour
is Blowin Smoke!

 
Join Date: 07-13-12
Location: Sterling, VA
Default

Quote:
Originally Posted by MikeJ65 View Post
My 'Parsley Goddess' usually buys at the beginning of the week and does boxes on Thursday. Cleans and cuts the stems when she gets it home, store in water in the fridge covered with a bag, then put a wet paper towel over it once it is in the box.
Once you get to the comp, how do you transfer to the official box?
__________________
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
Teamfour is offline   Reply With Quote


Old 08-21-2013, 06:44 PM   #13
sdbbq1234
is One Chatty Farker

 
Join Date: 02-11-10
Location: Northern VA
Default

Quote:
Originally Posted by Teamfour View Post
Once you get to the comp, how do you transfer to the official box?
Try this: http://divaq.ca/making-parsley-turn-...-putting-green

wallace
__________________
wallace(Don)

- Life Is Good But BBQ Is Better
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Old 08-21-2013, 07:06 PM   #14
Teamfour
is Blowin Smoke!

 
Join Date: 07-13-12
Location: Sterling, VA
Default

Quote:
Originally Posted by sdbbq1234 View Post
Thanks, I've read that a dozen times. I even have 100 boxes in the basement. Just never tried yet; seems too easy to be true.
__________________
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
Teamfour is offline   Reply With Quote


Old 08-21-2013, 07:24 PM   #15
sdbbq1234
is One Chatty Farker

 
Join Date: 02-11-10
Location: Northern VA
Default

Quote:
Originally Posted by Teamfour View Post
Thanks, I've read that a dozen times. I even have 100 boxes in the basement. Just never tried yet; seems too easy to be true.
It works!

wallace
__________________
wallace(Don)

- Life Is Good But BBQ Is Better
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:12 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts