|
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. |
|
Thread Tools |
05-12-2011, 05:41 PM | #1 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
|
Parsley, parsley, parsley! What ever happened to Green Leaf Lettuce?
Are parsley putting greens the only boxes that get called in today's contests? Back when I used to compete, we did well with just green leaf lettuce... But, now I wonder if these boxes would even get called today... Thoughts?
__________________
Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle |
|
05-12-2011, 06:16 PM | #2 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
We only do lettuce boxes...and have done very well on our appearance scores. The judges need to pay more attention to the meat...not the box! if it were up to me I'd do away with "garnish" altogether...it's a meat competition for cryin' out loud! Garnish is "optional" up here under PNWBA rules...but I'd probably get nailed for marking or something because I'd be the only one NOT using garnish...lol!
Last edited by JD McGee; 05-12-2011 at 08:22 PM.. Reason: Not finished with my rant... |
|
Thanks from: ---> |
05-12-2011, 06:19 PM | #3 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
|
I've gotten calls with just green leaf lettuce, but not recently. This one ALMOST made it couple of weeks ago:
But yours are way better than mine.
__________________
Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
|
Thanks from:---> |
05-12-2011, 07:25 PM | #4 |
Full Fledged Farker
Join Date: 10-29-06
Location: Paola, Kansas
|
I know of one very good team that uses only lettuce, I won't call them out though since it's not my place to do so. Personally, I like the parsley boxes and can build them quicker than I could build our old lettuce boxes. I have also found that parsley is easier to touch up after the meat has been placed and you need to hide sauce blunders. Since we are in a meat contest and the judges should be looking at only the meat, I would say use whatever you are comfortable with and used to.
__________________
Marc Operation BBQ Relief Vice President Operation BBQ Relief Founding Member CBJ Six UDS's, Traeger 125, Traeger Jr, two HD Off-sets, and a home-made Trailer mounted smoker Funny Farm BBQ [URL="http://www.FunnyFarmBBQ.us"]www.FunnyFarmBBQ.us[/URL] [COLOR=darkred][B]***2010 Great American Barbecue Baste of the Year***[/B][/COLOR] |
|
05-12-2011, 09:38 PM | #5 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
|
wow what is that stuff? i think I heard an old timer talking about it once
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
|
05-13-2011, 01:10 AM | #6 |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
|
Nice smoke ring on that brisket kcmike
JD - I got a comment at the Sky comp: "Parsley leaves an off taste on food". I figured the judge was a parsley hater, but the more I think about the more I'm thinking about moving to green lettuce...
__________________
Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
|
Thanks from:---> |
05-13-2011, 10:15 AM | #7 | |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
|
Quote:
Mike
__________________
Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle |
|
|
Thanks from:---> |
05-13-2011, 10:43 AM | #8 |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
|
I'm taking the PNWBA judge's class this weekend. It'll be interesting to see if they say anything about it....
__________________
Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
|
05-13-2011, 11:39 AM | #9 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
I will be interested to hear what you are taught. We will be doing parsley in Vegas for the simple reason that it is so popular in KCBS comps...otherwise it's GLF for Wine Country Q...
|
|
05-13-2011, 11:47 AM | #10 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
|
I always turn in green leaf lettuce - with a little parsley inserted around any glaring blank spots.
BUT - as JD McGee says 'it's a meat competition' and I agree that the judges should be judging the meat - not the garnish. The garnish is there simply to 'set off' the meat. I think the color of meat against any green background looks appetizing - and that's really what it's all about. My personal impression of the entries you've provided is that they look really, really good. I'd give each of them a 9 - it's how the meat is presented that counts and yours looks very appetizing. If a judge comments about the taste of parsley affecting the meat, just make sure they didn't score down on appearance because of the taste of the parsley.
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
|
05-13-2011, 11:51 AM | #11 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
|
Here's what I'd be worried about: Recently, I've seen pictures of judging palates with 6 entries placed on them and at least one of them always has parsley plastered to the bottom of it. So, while the type of greens used "shouldn't" be a factor as long as they are legal, if they end up stuck to the entry and the judge is "forced" to include them in the taste and tenderness portions of the evaluation, I can see how a teams choice of what greens they use could become a real factor in their final score.
On a separate note, I know this is a meat contest and I'm totally against judges forming some kind of preconceived notion of what specific legal greens "should" be in a box, I just wonder why so many teams are of the opinion that if you're doing a KCBS contest you'd better use parsley? This one puzzles me... it's almost like the judges have spoken and unless you use parsley, you're not going to get any calls... I hope this is not true.
__________________
Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle |
|
05-13-2011, 12:02 PM | #12 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
|
We used putting greens our first year. I had NO fun. It just takes to dang long, and as others have said, it is a meat contest.
We started using mostly green leaf with just a little, if any parsley, and it takes me way less time to do the boxes. Our appearance scores don't seem to have suffered. I know they shouldn't, but I'm convinced some judges do subconsciously grade up a little on a well done putting green. Just based on what I saw when I judged.
__________________
2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
|
05-13-2011, 12:14 PM | #13 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
|
When I am judging, I always remove the parsley from the samples. I'm there to judge the meat.
Garnish should be treated like matting for a print. If it's done decently, it should enhance the appearance and increase the viewer's appreciation. I don't think that the putting green presentations draw a high appearance score because they are a putting green and the judges are 'looking for' or 'expecting' them. I think they draw a high appearance score because the team went to great efforts to ensure that the overall appearance was excellent. And that comes through whether you use parsley or not.
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
|
05-13-2011, 12:20 PM | #14 | |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
|
Quote:
Mike
__________________
Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle |
|
|
05-13-2011, 12:54 PM | #15 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
Quote:
This is exactly what I did NOT want to hear...effort should pay no roll in presentation (other than in the placement or arrangement of the meat)...nor should the garnish...it is the meat that should be judged on it's own merits...IMO... |
|
|
Thanks from: ---> |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Parsley... is EVERYONE using it or what? | lunchlady | Competition BBQ | 73 | 06-10-2010 07:09 PM |
Parsley or Lettuce??? | ModelMaker | Competition BBQ | 16 | 09-06-2008 05:20 PM |
Parsley | SP | Competition BBQ | 11 | 05-28-2008 12:21 PM |
Lettuce and parsley question | ZBQ | Competition BBQ | 19 | 07-12-2007 08:54 PM |
turn in lettuce and parsley | sigmasmokers | Competition BBQ | 1 | 05-12-2005 02:08 PM |
|
|