Making boxes?

porkingINpublic · 02-02-2013, 09:11 PM

How many of you make ur boxes early, like the night before? I would think your greens would wilt unless put in a fridge.... And then your box is cold which means ur meat will cool faster when turned in...

I've always just done it about 30 min prior to turn in but that isn't much fun....

Ron_L · 02-02-2013, 09:13 PM

We always do them the night before and keep them in a cooler with ice. We take them out about 30 minutes before turn in to come up to room temp.

fnbish · 02-02-2013, 09:31 PM

We always do it on Friday and put them in a cooler that has ice in the bottom (we bring a cooler just for the boxes). They come out shortly before each turn in. I've never noticed the parsley to be particularly cold/detrimental to the temperature of meat going into the box. It is nice to not have to worry about the boxes on Saturday.

porkingINpublic · 02-02-2013, 10:11 PM

Letting them come up to temp makes sense. I just don't want my meat to get cold due to the box and all of the greens being cold.

nucornhusker · 02-02-2013, 10:16 PM

My wife makes them on Saturday morning and we keep them in the fridge until turn in time. When she's running a box I take out the next one to warm up.

It works for us.

jaestar · 02-02-2013, 10:16 PM

I've done them as early as Wednesday with no issues.

HDBBQ · 02-02-2013, 10:34 PM

I like to normally make mine the night before and set them in a ice chest to stay cool then pull out about our before turn in to come up to temp. I have not had any problems with them wilting our anything

gettinbasted · 02-02-2013, 11:03 PM

Quote:

Originally Posted by nucornhusker

My wife makes them on Saturday morning and we keep them in the fridge until turn in time. When she's running a box I take out the next one to warm up.

It works for us.

I second this. One of my top arguments for marriage.

Hawg Father of Seoul · 02-02-2013, 11:13 PM

Lucky SOBs.

gettinbasted · 02-02-2013, 11:28 PM

Quote:

Originally Posted by Hawg Father of Seoul

Lucky SOBs.

We saw you cook down in hot springs at an IBCA event. You are due for a good KCBS garnish handicap! You should try red leaf lettuce up in St. Charles....

nucornhusker · 02-03-2013, 12:40 AM

Quote:

Originally Posted by gettinbasted

I second this. One of my top arguments for marriage.

And she tells me she doesn't think she is helping me very much by doing boxes and cleaning.

I tell her she has no idea how much that helps.

jbrink01 · 02-03-2013, 07:14 AM

My daughter makes mine on Wednesday or Thursday. We flip into the contest boxes Friday night.

Rich Parker · 02-03-2013, 08:48 AM

I always make mine on Friday and then toss them in the fridge. There is no time on Saturday to it when you are a one man team.

If I have time the weekend before the comp, I will follow Danielle's process of putting them on saran wrap and then in to the fridge until the next Saturday. I have tested them out to 10 days and they still looked good.
http://divaq.ca/making-parsley-turn-...-putting-green

Big Mike · 02-03-2013, 09:33 AM

I do mine friday evening. I lay a slightly damp paper towel on top of the greens and then put the box in a cooler. I take a box out about 15 minutes before the first turn in and then I take one out for the next turn in as soon as the previous meat is away.

Muzzlebrake · 02-03-2013, 09:52 AM

I have no problem sub contracting it out. If my wife isn't with me, I coerce and/or bribe any women or children within earshot to make mine.

02-02-2013, 09:11 PM	#1
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar Downloads: 0 Uploads: 0	Making boxes? How many of you make ur boxes early, like the night before? I would think your greens would wilt unless put in a fridge.... And then your box is cold which means ur meat will cool faster when turned in... I've always just done it about 30 min prior to turn in but that isn't much fun.... __________________ Jacks Old South single door unit Traeger Junior Old Country (Bandera Clone) UDS BLACK Thermapen "Do not eat the meat raw or cooked in water, but roast it over the fire" Exodus 12:9

02-02-2013, 09:13 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	We always do them the night before and keep them in a cooler with ice. We take them out about 30 minutes before turn in to come up to room temp. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-02-2013, 09:31 PM	#3
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	We always do it on Friday and put them in a cooler that has ice in the bottom (we bring a cooler just for the boxes). They come out shortly before each turn in. I've never noticed the parsley to be particularly cold/detrimental to the temperature of meat going into the box. It is nice to not have to worry about the boxes on Saturday. __________________ -Jason 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

02-02-2013, 10:11 PM	#4
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar Downloads: 0 Uploads: 0	Letting them come up to temp makes sense. I just don't want my meat to get cold due to the box and all of the greens being cold. __________________ Jacks Old South single door unit Traeger Junior Old Country (Bandera Clone) UDS BLACK Thermapen "Do not eat the meat raw or cooked in water, but roast it over the fire" Exodus 12:9

02-02-2013, 10:16 PM	#5
nucornhusker is One Chatty Farker Join Date: 08-29-11 Location: Lincoln, NE Downloads: 4 Uploads: 0	My wife makes them on Saturday morning and we keep them in the fridge until turn in time. When she's running a box I take out the next one to warm up. It works for us. __________________ Yoder YS640 on Competition Cart, Oklahoma Joe's Offset, Kamado Joe Classic, UDS, Yoder 24" Firepot w/Cooking Grate and Hanger Weber: OTG 22.5" (DI), OT 22.5" (L), Smokey Joe Gold: Black (AU) & Copper (DI) Zero club member - Join a throwdown and try to earn your Goose Egg. IMBAS Certified MOINK Baller in Accordance with the 2008 Wichita MOINK Ball Treaty

02-02-2013, 10:16 PM	#6
jaestar On the road to being a farker Join Date: 06-01-11 Location: Adel, iA Downloads: 0 Uploads: 0	I've done them as early as Wednesday with no issues. __________________ Jaestar BBQ FEC100 XL BGE 22.5" WSM 18.5" WSM 22.5" Weber Kettle x2 500 Gallon UBS Bradley Smoker Super-fast Orange Thermapen

02-02-2013, 10:34 PM	#7
HDBBQ Is lookin for wood to cook with. Join Date: 04-06-12 Location: Midvale Downloads: 0 Uploads: 0	I like to normally make mine the night before and set them in a ice chest to stay cool then pull out about our before turn in to come up to temp. I have not had any problems with them wilting our anything __________________ H&D BBQ Team,Salt Lake City,Young Gunz BBQ Crew

02-02-2013, 11:13 PM	#9
Hawg Father of Seoul is one Smokin' Farker Join Date: 09-14-10 Location: Rogers, AR Downloads: 0 Uploads: 0	Lucky SOBs.

02-03-2013, 07:14 AM	#12
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	My daughter makes mine on Wednesday or Thursday. We flip into the contest boxes Friday night. __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

02-03-2013, 08:48 AM	#13
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	I always make mine on Friday and then toss them in the fridge. There is no time on Saturday to it when you are a one man team. If I have time the weekend before the comp, I will follow Danielle's process of putting them on saran wrap and then in to the fridge until the next Saturday. I have tested them out to 10 days and they still looked good. http://divaq.ca/making-parsley-turn-...-putting-green __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

02-03-2013, 09:33 AM	#14
Big Mike Take a breath! Join Date: 10-12-07 Location: Dayton Ohio Downloads: 0 Uploads: 0	I do mine friday evening. I lay a slightly damp paper towel on top of the greens and then put the box in a cooler. I take a box out about 15 minutes before the first turn in and then I take one out for the next turn in as soon as the previous meat is away. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Stumps Platinum 5 Trailer Chargriller Duo Grill Members Mark 8 Burner Gasser

02-03-2013, 09:52 AM	#15
Muzzlebrake Babbling Farker Join Date: 09-22-06 Location: Pleasant Valley NY Downloads: 0 Uploads: 0	I have no problem sub contracting it out. If my wife isn't with me, I coerce and/or bribe any women or children within earshot to make mine. __________________ 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