Turn in Boxes

getyourrubonbbq · Apr 9, 2009

Curious how many of you do your turn in boxes in advance? And if so, do you have any tips on keeping the lettuce fresh and green while in the box? The reason I'm asking is that I think a couple of folks won't really show at our next comp. so I don't want to be pressed for time during turn in. Any advise would be appreciated.

NelsonC · Apr 9, 2009

I do my turn in boxes on Friday evening when all the meat prep is done. Once the greens are laid out in the box, I place a damp paper towel over them, close the box and store them in a clean cooler with ice until I'm ready to put the meat in on Saturday.

Just Pulin' Pork · Apr 9, 2009

NelsonC said:
I do my turn in boxes on Friday evening when all the meat prep is done. Once the greens are laid out in the box, I place a damp paper towel over them, close the box and store them in a clean cooler with ice until I'm ready to put the meat in on Saturday.

BINGO that's exactley what I do!

musicmanryann · Apr 9, 2009

NelsonC said:
I do my turn in boxes on Friday evening when all the meat prep is done. Once the greens are laid out in the box, I place a damp paper towel over them, close the box and store them in a clean cooler with ice until I'm ready to put the meat in on Saturday.

A lot of people do this unless they get too busy partying on Friday evening. I wonder if it would be possible though to do it on Thusday evening before leaving home for a comp like trimming so you have one less thing to worry about during the competition. Would the parsley/lettuce wilt or discolor?

getyourrubonbbq · Apr 9, 2009

Not sure..I guess you could shock it to bring it back some. Has anyone used those as seen on TV "Green Bags"? they have them here at my Schnucks, but I hate to pay the price if it's just a colored ziplock.

BBQ_Mayor · Apr 9, 2009

Did them on Friday once. Most the time I'll do them on Saturday about 9 or 10am.

Divemaster · Apr 9, 2009

musicmanryann said:
A lot of people do this unless they get too busy partying on Friday evening. I wonder if it would be possible though to do it on Thusday evening before leaving home for a comp like trimming so you have one less thing to worry about during the competition. Would the parsley/lettuce wilt or discolor?

I'm not sure how you would do that since you don't get your boxes until the cooks meeting on Friday... Are you talking about trimming all the parsley Thursday and bringing it in a bag? I think that would be a mess.

getyourrubonbbq said:
Not sure..I guess you could shock it to bring it back some. Has anyone used those as seen on TV "Green Bags"? they have them here at my Schnucks, but I hate to pay the price if it's just a colored ziplock.

They are expensive but I've heard good things about them... I just buy a chit load and wrap each bundle in damp paper towels, put them back in the bags from the store, and keep them in a seperate cooler...

Bbq Bubba · Apr 9, 2009

NelsonC said:
I do my turn in boxes on Friday evening when all the meat prep is done. Once the greens are laid out in the box, I place a damp paper towel over them, close the box and store them in a clean cooler with ice until I'm ready to put the meat in on Saturday.

Ditto.

getyourrubonbbq said:
Not sure..I guess you could shock it to bring it back some. Has anyone used those as seen on TV "Green Bags"? they have them here at my Schnucks, but I hate to pay the price if it's just a colored ziplock.

YES, wife got some and they work GREAT!

getyourrubonbbq · Apr 9, 2009

Wow! I appreciate the input here. I think I'll buy some of them and try'em around the house first.

QueTPiesBBQ · Apr 9, 2009

We prep our turn in boxes on Saturday morning. So far it has worked out well for us that way.

Divemaster · Apr 9, 2009

We try to get them done on Friday. My GF does them while I'm getting the brisket & pork ready.

This way if we are running behind on Saturday it's one less thing to worry about.

n-2-que · Apr 9, 2009

well let's say a Sat and Sunday contest sunday morning like 6am or so will make breakfast then wifey will play with parsley for 2 hrs making boxes you could use for putting greens. then we damp paper towel inside and cooler until we are ready to put meat in the boxes.

chad · Apr 10, 2009

Box prep is easy for FBA: no garnish!

Went nekkid on the last few KCBS outings (been a while) and wasn't disappointed with the results either.

When I did garnish I'd keep the lettuce and/or parsley cool. Sometimes I'd clean and bag before leaving for the comp.

Turn in Boxes

getyourrubonbbq

Full Fledged Farker

NelsonC

Knows what a fatty is.

Just Pulin' Pork

is one Smokin' Farker

musicmanryann

is Blowin Smoke!

getyourrubonbbq

Full Fledged Farker

BBQ_Mayor

is Blowin Smoke!

Divemaster

somebody shut me the fark up.

Bbq Bubba

somebody shut me the fark up.

getyourrubonbbq

Full Fledged Farker

QueTPiesBBQ

Guest

Divemaster

somebody shut me the fark up.

n-2-que

Guest

chad

somebody shut me the fark up.

Similar threads