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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 05-31-2011, 10:23 AM   #1
fnbish
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Default My First Garnished Box for KCBS. Got a few questions still....

So I got some good answers to garnishing a box for an upcoming KCBS event (my first 2 were MBN). I went with the lettuce on the bottom, parsley on top. The lettuce does seem to hold the parsley in place really well. I guess I should try it without the lettuce and see what happens. It only took me about 15mins for this box. I was paranoid it would take longer.

I only had a black to go box in my fridge so bear with me on that. I think it looks ok for a first stab. Maybe try and even up the outside edge. The color seems fairly consistent. I bought 3 bundles of parsley and used about 1.25 for this one box.

What feedback/suggestions do you all have? Also when do you all do the garnish for your boxes? Shortly before the first turn in times? And when they are done do you put them back in a cooler. I'm guessing 90 degree weather may cause them to wilt. Also how many bundles do you bring for 4 boxes? I'm guessing since it took about 1.25 I should get 6-8. Thanks!





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Unread 05-31-2011, 10:28 AM   #2
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where's the meat?
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Unread 05-31-2011, 10:45 AM   #3
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where's the meat?
No meat yet :). Just seeing how long it would take and the outcome of doing the garnish. It is in the fridge waiting for me to cook dinner.
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Unread 05-31-2011, 10:55 AM   #4
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looks good
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Unread 05-31-2011, 10:56 AM   #5
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I think the box looks great! Concentrate on the edges since that is what will be visible to the judges. The middle will be covered with meat.
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Unread 05-31-2011, 11:00 AM   #6
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Is that iceberg lettuce? I understand this is practice, but I don't think that is a legal garnish for KCBS.

The length of time it takes us is heavily dependent on the overall quality of parsley. What you have looks pretty darn good (deep uniform color and tightly bunched leaves). We spend extra time working the edges and corners to make sure there are no gaps as well.
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Unread 05-31-2011, 11:08 AM   #7
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Is that iceberg lettuce? I understand this is practice, but I don't think that is a legal garnish for KCBS.

The length of time it takes us is heavily dependent on the overall quality of parsley. What you have looks pretty darn good (deep uniform color and tightly bunched leaves). We spend extra time working the edges and corners to make sure there are no gaps as well.
It is iceberg. I wasn't sure what lettuce is allowed and guess I should find out :). I figured since it was the most popular lettuce out there it would be allowed. I appreciate the feedback
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Unread 05-31-2011, 11:11 AM   #8
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Quote:
Originally Posted by Ron_L View Post
I think the box looks great! Concentrate on the edges since that is what will be visible to the judges. The middle will be covered with meat.
Ah yes. I didn't think about food actually covering this stuff. Any idea if iceberg lettuce is legal?
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Unread 05-31-2011, 11:11 AM   #9
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Iceberg lettuce is fine for what you are using it for. It's used all the time like that.
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Unread 05-31-2011, 11:13 AM   #10
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Iceberg lettuce is fine for what you are using it for. It's used all the time like that.
Ok great. It is always good to check and exactly what you all are great helping with.
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Unread 05-31-2011, 11:14 AM   #11
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From the 2011 Rule book:

12) Garnish is optional. If used, it is limited to chopped,
sliced, shredded or whole leaves of fresh green lettuce, curly
parsley, flat leaf parsley and/or cilantro. Kale, endive, red
tipped lettuce, lettuce cores and other vegetation are
prohibited.

Green leaf is what we use for our base. We start about 2" from the core and cut cross-ways, creating slices of the layers of leaves. The width varies based on the category and depth of the box. Hope it helps!
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Unread 05-31-2011, 11:19 AM   #12
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Not thqy i uae iceburg, but i didnt realize that either. I always use green, if using lettuce.. and julienne the same.
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Unread 05-31-2011, 11:23 AM   #13
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I don't use iceberg, either, but I thought I read an advisory or something that said it was legal, but I just went through the advisories on the KCBS site and didn't see it. Just to be safe you may want to use green leaf lettuce. Just don't use the cores.
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Unread 05-31-2011, 11:34 AM   #14
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Very nice putting green. Thats the way we do it too. If you look at the Pickled Pig's website there is a tutorial on how to do it this way. I think you have done a wonderful job. We make ours early on turn-in day and put them in a cooler until we need them.
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Unread 05-31-2011, 11:36 AM   #15
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Quote:
Originally Posted by Ron_L View Post
I don't use iceberg, either, but I thought I read an advisory or something that said it was legal, but I just went through the advisories on the KCBS site and didn't see it. Just to be safe you may want to use green leaf lettuce. Just don't use the cores.
Ya I tried finding something as well and nothing specifically mentions Iceburg So I'll just make the decision to get green leaf for the base and then do the parsley the same. Easy change. Thanks!
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