Turn in Boxes

getyourrubonbbq · 04-09-2009, 01:58 PM

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 · 04-09-2009, 02:01 PM

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 · 04-09-2009, 02:13 PM

Quote:

Originally Posted by NelsonC

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 · 04-09-2009, 02:13 PM

Quote:

Originally Posted by NelsonC

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 · 04-09-2009, 02:22 PM

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 · 04-09-2009, 02:54 PM

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

Divemaster · 04-09-2009, 02:55 PM

Quote:

Originally Posted by musicmanryann

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.

Quote:

Originally Posted by getyourrubonbbq

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 · 04-09-2009, 03:11 PM

Quote:

Originally Posted by NelsonC

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.

Quote:

Originally Posted by getyourrubonbbq

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 · 04-09-2009, 03:14 PM

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

QueTPiesBBQ · 04-09-2009, 03:40 PM

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

Divemaster · 04-09-2009, 04:59 PM

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 · 04-09-2009, 05:52 PM

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 · 04-10-2009, 10:05 AM

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.

04-09-2009, 01:58 PM	#1
getyourrubonbbq Take a breath! Join Date: 11-02-08 Location: Cordova, TN	Turn in Boxes 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. __________________ James Stephens Extreme BBQ Trailers Cordova, TN. [URL="http://www.extremebbqtrailers.com"]www.extremebbqtrailers.com[/URL]

04-09-2009, 02:22 PM	#5
getyourrubonbbq Take a breath! Join Date: 11-02-08 Location: Cordova, TN	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. __________________ James Stephens Extreme BBQ Trailers Cordova, TN. [URL="http://www.extremebbqtrailers.com"]www.extremebbqtrailers.com[/URL]

04-09-2009, 02:54 PM	#6
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia	Did them on Friday once. Most the time I'll do them on Saturday about 9 or 10am. __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643

04-09-2009, 03:14 PM	#9
getyourrubonbbq Take a breath! Join Date: 11-02-08 Location: Cordova, TN	Wow! I appreciate the input here. I think I'll buy some of them and try'em around the house first. __________________ James Stephens Extreme BBQ Trailers Cordova, TN. [URL="http://www.extremebbqtrailers.com"]www.extremebbqtrailers.com[/URL]

04-09-2009, 03:40 PM	#10
QueTPiesBBQ On the road to being a farker Join Date: 09-22-08 Location: Sheridan, Ar	We prep our turn in boxes on Saturday morning. So far it has worked out well for us that way. __________________ Chris Green FEC100

04-09-2009, 02:01 PM	#2
NelsonC On the road to being a farker Join Date: 06-26-08 Location: Culpeper, VA	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.

04-09-2009, 04:59 PM	#11
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	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. __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

04-09-2009, 05:52 PM	#12
n-2-que is one Smokin' Farker Join Date: 11-08-06 Location: Iowa City, IA	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. __________________ Cook Brisket Bill - Cook - KCBS Judge Dianne- Go Getter - KCBS Judge Cooker CookShack- Fec100 BGE - Extra Large with Table Weber- 22 inch Kettle ______________ www.n2que.com

04-10-2009, 10:05 AM	#13
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	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. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
First Ever Turn in Boxes	NewEnglandQ	Competition BBQ	7	05-02-2010 12:36 PM
Turn in boxes	Prairie Smoker	Competition BBQ	3	06-18-2009 03:22 PM
Need some help with turn in Boxes	KCBBQman	Competition BBQ	6	04-27-2009 09:08 PM
Your Best Turn In Boxes	big brother smoke	Competition BBQ	32	12-04-2008 03:20 PM
Turn in boxes....	BBQSMYBFF	Competition BBQ	33	10-23-2008 03:28 PM