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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.


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Unread 03-18-2011, 12:51 AM   #1
Q-Dat
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Default Lettuce Box Pics?????

I know that everyone seems to be doing the parsley putting green for their boxes, but I was wondering if anybody knows where I can see some well made boxes using green leaf lettuce, or any other lettuce for that matter. Or if you have any pics you'd like to share that would be great.

Oh if they would only allow Kale!
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Unread 03-18-2011, 05:21 AM   #2
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Here's some we did during the Great Parsley Ban of 2009:









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Unread 03-18-2011, 06:17 AM   #3
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Nice looking boxes Mr. O...


...lettuce is the new parsley...pass it on
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Unread 03-18-2011, 08:13 AM   #4
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Dammm that looks good. I have never tried the Parsley Box
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Unread 03-18-2011, 09:37 AM   #5
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Good looking boxes, Paul, but you are still the parsley master after watching you all do your boxes at the Royal a couple years ago.

I only use lettuce and definitely have some pics I can dig up tonight.
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Unread 03-18-2011, 09:45 AM   #6
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Thanks for those. They look great to me. I guess everything is in the eye of the beholder, but I can't see how a parsley green looks any better than that, but if thats what they like.....
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Unread 03-18-2011, 10:35 AM   #7
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Quote:
Originally Posted by Q-Dat View Post
Thanks for those. They look great to me. I guess everything is in the eye of the beholder, but I can't see how a parsley green looks any better than that, but if thats what they like.....
Agreed. Those really look fantastic. Part of that is because the meat looks fantastic. (Look at that brisket!)
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Unread 03-18-2011, 12:32 PM   #8
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Heart shaped brisket slices I bet wow the ladies.
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Unread 03-18-2011, 01:18 PM   #9
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Gorgeous boxes. I have experimented with the green leaf and enjoy the contrast, but I also like the parsley greens no doubt.
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Unread 03-18-2011, 01:54 PM   #10
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Paul, your boxes are fantastic.
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Unread 03-18-2011, 03:14 PM   #11
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So was the grove in the brisket natural? Can you do this? I also like the looks of it, but since I am new to competition would this be considered marking?

Also love the looks of the drumsticks. How do you do this? What is it called, so I can google it.

thanks

troy
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Unread 03-18-2011, 04:33 PM   #12
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Those brisket slices look like great big wet juicy lips! LOL Could be considered "sculpting" though I would guess.

And that chicken method is called "lollipop". Very common culinary technique for lamb, but not yet fully excepted by BBQ judges for chicken...yet. ;)
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Unread 03-18-2011, 05:41 PM   #13
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My guess on the Brisket slices is that there was a big vein running along there and he cut it out.I have had some like that.
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Unread 03-18-2011, 05:49 PM   #14
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That looks pretty good to me.................
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Unread 03-18-2011, 08:54 PM   #15
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Quote:
Originally Posted by Coz View Post
My guess on the Brisket slices is that there was a big vein running along there and he cut it out.

Winner winner chicken dinner...vein of fat that was removed.
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