Putting Green

[Countryhb]

TPP, thanks for that info and especially the pictures! Gotta be one of the most useful bits of info I've found here in a while!

[PatioDaddio]

First, thanks a bunch for the information.

How do you keep the parsley fresh and unwilted until turn-ins start? I suppose laying a couple damp paper towels on top would help, but is there a specific method?

Thanks again,
John

[The Pickled Pig]

Originally Posted by PatioDaddio

First, thanks a bunch for the information.

How do you keep the parsley fresh and unwilted until turn-ins start? I suppose laying a couple damp paper towels on top would help, but is there a specific method?

Thanks again,
John

If you make the boxes the morning of, place the boxes in a cooler until turn-in. If made the night before, lay a damp paper towel on top of the parsley and then place in a cooler.

The box I pictured lasted for 6 days in my fridge without any wilting using a damp paper towel.

[ZBQ]

Priceless knowlege there Paul.

Major thanks!

Mods, I'm thinking this should be put in the Road Map section.

[Smokin' Joe]

Great stuff...thanks for sharing :)

[Neal]

Originally Posted by PatioDaddio

How do you keep the parsley fresh and unwilted until turn-ins start? I suppose laying a couple damp paper towels on top would help, but is there a specific method?

We have put parsley boxes together as early 9 or 10pm the night before turn-in. Unless you have really bad parsley, it won't noticably wilt.

Just to put it in perspective...A buddy of ours gets his parsley direct from a wholesaler (not the grocery store). He got a whole case and used 1/4 to 1/3 of it for one contest and put the rest in his fridge. He used the parsley from the same case 2 weeks later and said that it actually looked better the second time around. Now I think he said he picks up his cases a week early and let's them sit in the fridge. Just think how long it has been sitting in the cooler at the grocery store before it comes out to the front of the store.

So letting it sit in a cool box over night isn't going to hurt much.

[KC_Bobby]

Paul, thanks. We use that technique this weekend on our boxes and received 171 of the 180 appearance points possible, only one 7!

[matthew burt]

Originally Posted by KC_Bobby

Paul, thanks. We use that technique this weekend on our boxes and received 171 of the 180 appearance points possible, only one 7!

way to go on your reserve this weekend, I see Rob (munchin hogs) finally got that grand for the year too.

[PatioDaddio]

Originally Posted by KC_Bobby

Paul, thanks. We use that technique this weekend on our boxes and received 171 of the 180 appearance points possible, only one 7!

Woo hoo! That is very impressive, my friend. Nice work.

John

[Solidkick]

Originally Posted by KC_Bobby

Paul, thanks. We use that technique this weekend on our boxes and received 171 of the 180 appearance points possible, only one 7!

Congrats! I'm surprised you even got a 7.....I know there are those that are not in favor of these types of presentations, and I myself wonder if the greenery is necessary, it should be a meat contest.
Now, with that said......in 2 contests this year, and 2 GCs, we have not received a presentation score below an 8, with an average of four 9's and two 8's per catagory. Part of those appearance scores is the product itself, I understand that, but the greenery sure isn't hurting the scores at all......

[Rolling Smoke]

Originally Posted by ZBQ

Priceless knowlege there Paul.

Major thanks!

Mods, I'm thinking this should be put in the Road Map section.

Are you planning to use this idea somewhere? Like Kettering maybe? Still haven't received your entry and don't want to see you miss this big show

[CajunSmoker]

I've been practicing on this method for a couple of months now. I used it in Pine Bluff and got great appearance scores. Here is my chicken box that got my best overall score and appearance scores were 9 8 9 9 9 8



I also discovered in my practice cooks that you can see a lot of things in a picture that you don't notice with the naked eye. I took pics of all my boxes before I closed them and uploaded them to my laptop. On this pic I straightend the crooked breast slice and cleaned off some of the little black thingy's that were stuck on the meat before I turned it in.

[swamprb]

Last season I had judged and noticed a couple boxes that had beds of Parsley and overly sauced thighs and the greenery stuck so much that it had to wiped off with napkin-I brought it to the attention of the table captain and was told not to judge it down.

But I too tried the "putting green" this weekend on my Chicken and got 165 and a Second Place prize, I'd like to think the judges that gave me a 6 & 7 for Appearance knew what they were looking at because they did score it high for T & T.

I snipped up 6 or 7 bunches of Parsley the day before and did a practice box so the next day it went real smooth.

Thanks for the tutorial Paul!

[T.K.]

I'm glad the Florida Barbeque Association doesn't allow garnish. It's saves time & money. But I need to practice since my first KCBS comp is coming up next month.

[Chipper]

Originally Posted by CajunSmoker

I've been practicing on this method for a couple of months now. I used it in Pine Bluff and got great appearance scores. Here is my chicken box that got my best overall score and appearance scores were 9 8 9 9 9 8



I also discovered in my practice cooks that you can see a lot of things in a picture that you don't notice with the naked eye. I took pics of all my boxes before I closed them and uploaded them to my laptop. On this pic I straightend the crooked breast slice and cleaned off some of the little black thingy's that were stuck on the meat before I turned it in.

Best looking box I didn't see.