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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 02-02-2013, 09:11 PM   #1
porkingINpublic
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Default 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....
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Unread 02-02-2013, 09:13 PM   #2
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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.
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Unread 02-02-2013, 09:31 PM   #3
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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.
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Unread 02-02-2013, 10:11 PM   #4
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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.
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Unread 02-02-2013, 10:16 PM   #5
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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.
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Unread 02-02-2013, 10:16 PM   #6
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I've done them as early as Wednesday with no issues.
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Unread 02-02-2013, 10:34 PM   #7
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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
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Unread 02-02-2013, 11:03 PM   #8
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Quote:
Originally Posted by nucornhusker View Post
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.
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Unread 02-02-2013, 11:13 PM   #9
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Lucky SOBs.
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Unread 02-02-2013, 11:28 PM   #10
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Quote:
Originally Posted by Hawg Father of Seoul View Post
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....
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Last edited by gettinbasted; 02-02-2013 at 11:29 PM.. Reason: IBCA not ICBA
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Unread 02-03-2013, 12:40 AM   #11
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Quote:
Originally Posted by gettinbasted View Post
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.
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Unread 02-03-2013, 07:14 AM   #12
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My daughter makes mine on Wednesday or Thursday. We flip into the contest boxes Friday night.
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Unread 02-03-2013, 08:48 AM   #13
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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
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Unread 02-03-2013, 09:33 AM   #14
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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.
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Unread 02-03-2013, 09:52 AM   #15
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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.
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