The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-17-2013, 02:47 PM   #1
sigpi906
Knows what a fatty is.
 
Join Date: 04-05-13
Location: Little Rock, AR
Downloads: 0
Uploads: 0
Default So I tried my hand at a turn=in box... feedback please

I tried building a parsley box last night. It took 3 bunches of parsley and it feels pretty tight to me... I know it will hold up ribs/chicken...

In my mind, building it level seems like the right thing to do since I've read you want your meat sitting on top of the green, not down in the green...

But this looks funny to me... I know the edges need to be tightened up, but give me some honest feedback. I've got my coat of armor on... I can take it for about 14 minutes before I start to cry.
Attached Images
File Type: jpg 2013-05-16 20.42.45.jpg (63.7 KB, 118 views)
File Type: jpg 2013-05-16 20.43.28.jpg (68.1 KB, 118 views)
sigpi906 is offline   Reply With Quote


Unread 05-17-2013, 02:51 PM   #2
sigpi906
Knows what a fatty is.
 
Join Date: 04-05-13
Location: Little Rock, AR
Downloads: 0
Uploads: 0
Default

EDIT: I had to build this in the Lid of a tri-container... couldn't find an open box clamshell... I'm thinking the lid is a little shallower than the bottom of a regular clamshell, which should help with the "fro" looking so tall... right? I used all parsley snipped down to about 1 - 1.5" and no lettuce underneath.
sigpi906 is offline   Reply With Quote


Thanks from:--->
Unread 05-17-2013, 02:51 PM   #3
deepsouth
somebody shut me the fark up.

 
deepsouth's Avatar
 
Join Date: 04-21-10
Location: Biloxi, MS
Downloads: 0
Uploads: 0
Default

will the compartment sections in the bottom of the box press down on the meat? would that even matter?

edit: nevermind, you just answered the question. get out of my head. hahaha.
__________________
Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen (no shame in my game)

είναι το είδος.
deepsouth is online now   Reply With Quote


Unread 05-17-2013, 02:54 PM   #4
Porcine Perfection
is one Smokin' Farker

 
Porcine Perfection's Avatar
 
Join Date: 04-13-12
Location: KANSAS CITY MISSOURI
Downloads: 2
Uploads: 1
Default

Since only the meat is supposed to be judged I give you a 2.

It does look like it needs a haircut, but it is hard to tell without any meat in there. A good site for judging boxes can be found here.
__________________
Old user name was JP7794

Jim - KCBS CBJ

Porcine Perfection BBQ Team - Follow us on Twitter and Facebook

18.5" WSM (1983 model) | 18.5" WSM (2010 model) | Packer Green Thermapen | Auber PID Temp Controller | QMaster Senior Temp Controller | Mini WSM | Green Bay Packer UDS
Porcine Perfection is online now   Reply With Quote


Thanks from:--->
Unread 05-17-2013, 02:55 PM   #5
gettinbasted
Full Fledged Farker
 
Join Date: 09-14-12
Location: Saddlebrooke, MO
Downloads: 0
Uploads: 0
Default

It looks good. Like you said, it is hard to really tell when your box is the wrong depth. I like to have my meat sitting up on top of a level bed as you mentioned. Some come in and fill the space around the meat.

The corners and the edges are crucial because that is what the judges see.
__________________
Gateway Drums - THE Insane Can Posse - gettinbasted.com
gettinbasted is offline   Reply With Quote


Unread 05-17-2013, 02:58 PM   #6
tx_hellraiser
Full Fledged Farker
 
Join Date: 05-06-12
Location: austin
Downloads: 0
Uploads: 0
Default

i would think it needs to be dolled up trimmed evenly just do use hedge trimmers
tx_hellraiser is offline   Reply With Quote


Unread 05-17-2013, 03:01 PM   #7
sigpi906
Knows what a fatty is.
 
Join Date: 04-05-13
Location: Little Rock, AR
Downloads: 0
Uploads: 0
Default

Thanks for the link. All the reading I've done here and I've never heard of that website. Checking it out now, thanks.
sigpi906 is offline   Reply With Quote


Unread 05-17-2013, 03:01 PM   #8
bignburlyman
Full Fledged Farker

 
bignburlyman's Avatar
 
Join Date: 09-10-03
Location: Great Bend, Kansas
Downloads: 0
Uploads: 0
Default

I was about to comment that it was awfully full of parsley , but you are right that lid is probably shallower that a regular box. As far as the build it looks really tight and should be fine. Watch out for that stray florette on the left, some judge may take exception to it.
__________________
David
CBJ & CTC #5112
Kansas Winter Q BBQ Committee

Traeger Texas 075
ECB (retired)
bignburlyman is offline   Reply With Quote


Unread 05-17-2013, 03:11 PM   #9
John Bowen
is Blowin Smoke!

 
John Bowen's Avatar
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

I think it looks good / full but I would drop it about another 1/2 to 1/4 inch. A box that full (IMHO) looks a bit sloppy and tends to push the food up into the lid - mainly the chicken.
John Bowen is offline   Reply With Quote


Thanks from:--->
Unread 05-17-2013, 03:11 PM   #10
sigpi906
Knows what a fatty is.
 
Join Date: 04-05-13
Location: Little Rock, AR
Downloads: 0
Uploads: 0
Default

hedge trimmers? you mean ya'll use scissors to trim the edges?
sigpi906 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:22 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts