lettuce box advice

boogiesnap · 08-01-2011, 05:29 PM

so after perusing BBQcritic.com for a while i am beginning to take a shine to the look of lettuce boxes.

there are a handful that really stand out and present the meat very nicely.

i certainly doubt it is any simpler than a putting green and am wondering if anyone has any tips for a first timer?

as always, thank you.

Muzzlebrake · 08-01-2011, 05:58 PM

use parsley

boogiesnap · 08-01-2011, 06:51 PM

you can't argue that this garnish looks real nice.

2629553.jpg

Sledneck · 08-01-2011, 06:55 PM

Quote:

Originally Posted by boogiesnap

you can't argue that this garnish looks real nice.

Attachment 56063

Pre 2005 called, they want their garnish back

boogiesnap · 08-01-2011, 06:59 PM

you two should join the WWF as a tag team.

boogiesnap · 08-01-2011, 07:01 PM

: laugh:

boogiesnap · 08-01-2011, 07:04 PM

but seriously.

thanks guys, i just thought the above was a very clean, bright, presentation.

guess i better just milli my vanilli and use parsely.

Westexbbq · 08-01-2011, 07:56 PM

I would love to see lettuce make a comeback,
but in the meantime,

nice try grasshopper.......

Alexa RnQ · 08-01-2011, 08:30 PM

If you haven't dismissed the idea already...

The main issues with lettuce, which the above box demonstrates a nice example of a job well done, are:
- keeping the edges tight and straight
- using uniformly textured lettuce
- making sure the meat product isn't sunken in the middle of the lettuce.

Prepping heads of green leaf is a fairly predictable procedure. Having chosen heads of lettuce with fairly uniform frills neither too loose or too tight, here's what I did:

I'd hack off the bottom stem end of the head, about one-third of the way up. Then the largest outer leaves would be discarded. In the next rack of leaves, you'll have about eight that are uniformly shaped and frilled before you get into the next smaller size of leaves; the very little, lighter-colored inner leaves are discarded. I'd sort the leaves by size, then stand them up cut end down in a pan of ice and water.

Building the box itself is pretty straightforward; there will be some leaves that are curved so that they're halfway to being perfect corner pieces. Crimp those down, and use the straighter leaves to complete the sides, then build the middle to the preferred height for the meat.

boogiesnap · 08-01-2011, 09:08 PM

thanks diva,

so basically, i should put my wangs on lettuce and i'm good to go!

boogiesnap · 08-01-2011, 09:15 PM

or chicken heads.

ThrilloftheGrill · 08-02-2011, 08:31 AM

Quote:

Originally Posted by boogiesnap

you can't argue that this garnish looks real nice.

Attachment 56063

The presentation is very nice no question.

ique · 08-02-2011, 09:23 AM

I've been experimenting with lettuce boxes. I build them a lot like a parsley box - creating an even bed to raise the meat, 85% of which you can't see cause I put a lot of meat in the box. I then fill the corners or borders with bits of parsley. One benefit I like is I'm always concerned about a judge pulling a rib and getting a bunch of pieces of parsley on their sample from a parsley box.

Alexa RnQ · 08-02-2011, 09:39 AM

To tell the truth, we actually had a judge write a comment card to us once saying they were grateful to get a sample that wasn't covered with parsley!

boogiesnap · 08-02-2011, 09:55 AM

chris and alexa, that is EXACTLY where i was going with this.

08-01-2011, 05:29 PM	#1
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	lettuce box advice so after perusing BBQcritic.com for a while i am beginning to take a shine to the look of lettuce boxes. there are a handful that really stand out and present the meat very nicely. i certainly doubt it is any simpler than a putting green and am wondering if anyone has any tips for a first timer? as always, thank you. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

08-01-2011, 05:58 PM	#2
Muzzlebrake Babbling Farker Join Date: 09-22-06 Location: Pleasant Valley NY Downloads: 0 Uploads: 0	use parsley __________________ Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal

08-01-2011, 06:51 PM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	you can't argue that this garnish looks real nice. 2629553.jpg __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

08-01-2011, 06:59 PM	#5
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	you two should join the WWF as a tag team. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

08-01-2011, 07:01 PM	#6
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	: laugh: __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

08-01-2011, 07:04 PM	#7
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	but seriously. thanks guys, i just thought the above was a very clean, bright, presentation. guess i better just milli my vanilli and use parsely. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

08-01-2011, 07:56 PM	#8
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	I would love to see lettuce make a comeback, but in the meantime, nice try grasshopper....... __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

08-01-2011, 08:30 PM	#9
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	If you haven't dismissed the idea already... The main issues with lettuce, which the above box demonstrates a nice example of a job well done, are: - keeping the edges tight and straight - using uniformly textured lettuce - making sure the meat product isn't sunken in the middle of the lettuce. Prepping heads of green leaf is a fairly predictable procedure. Having chosen heads of lettuce with fairly uniform frills neither too loose or too tight, here's what I did: I'd hack off the bottom stem end of the head, about one-third of the way up. Then the largest outer leaves would be discarded. In the next rack of leaves, you'll have about eight that are uniformly shaped and frilled before you get into the next smaller size of leaves; the very little, lighter-colored inner leaves are discarded. I'd sort the leaves by size, then stand them up cut end down in a pan of ice and water. Building the box itself is pretty straightforward; there will be some leaves that are curved so that they're halfway to being perfect corner pieces. Crimp those down, and use the straighter leaves to complete the sides, then build the middle to the preferred height for the meat. __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

08-01-2011, 09:08 PM	#10
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	thanks diva, so basically, i should put my wangs on lettuce and i'm good to go! __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

08-01-2011, 09:15 PM	#11
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	or chicken heads. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

08-02-2011, 09:39 AM	#14
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	To tell the truth, we actually had a judge write a comment card to us once saying they were grateful to get a sample that wasn't covered with parsley! __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

08-02-2011, 09:55 AM	#15
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	chris and alexa, that is EXACTLY where i was going with this. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

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