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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 08-21-2013, 03:53 PM   #1
rooftop bbq
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Default earliest to buy parsley

Whats the earliest you've bought parsley? How was it when you went to use it
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Unread 08-21-2013, 04:01 PM   #2
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I don't recall the earliest I've ever BOUGHT parsley, but I do remember forgetting there was some in a box and finding it three days later and thinking "if I sprayed a little water on that it would still look fresh!" I was surprised at how green it still was, even though it had dried out and was stiff as a board!
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Unread 08-21-2013, 04:27 PM   #3
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We have no problems with parsley bought on Wednesday for a comp. However, RD didn't have any curly parsley today, so I bought a case of green leaf lettuce. We'll see how that works out.
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Unread 08-21-2013, 04:29 PM   #4
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If you keep it nice and moist and in a cold environment, it can be good for a few weeks if it is fresh. Green bags can help as well, if you need to keep it over a long period.
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Unread 08-21-2013, 05:23 PM   #5
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I will but it by the case. Cut off ends and soak in cold water. I place in a 3 part bus tub like container I got at RD. Will keep for at least a month in the fridfe with damp paper towels on it
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Unread 08-21-2013, 05:31 PM   #6
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thanks everyone I guess im getting parsley tonight then
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Unread 08-21-2013, 05:52 PM   #7
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Most of the time when I purchase parsley from RD, it is in pretty good shape. The last batch I purchased, it sat in the bottom shelf of our dedicated full size frig for 3 weeks and it was still in very good condition for our last comp.

Keep it in water and cold.

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Unread 08-21-2013, 05:59 PM   #8
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At the risk of a hijack...has anyone tried cutting the tops off the stems like you would to build a box, and storing just the tops? We want to do this on Thursday night before a comp, then we would just dump the tops in the box and straighten the tops up a bit.
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Unread 08-21-2013, 06:06 PM   #9
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I found the perfect parsley on vacation and bought it for a test. Day one I cut the stem ends off and soaked it.... It lasted ALL week, so I decide to bring it home, cut the stems again and into a cooler. After a 12 hour drive all good so in a fridge. 5 days later still good. Cut the stems again and so on it lasted 3 weeks and I decided to pitch it. By all means it was good but mayby not comp good but better than I HAD to use before.
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Unread 08-21-2013, 06:06 PM   #10
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Tuesday before a comp and we could not use a third of it.
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Unread 08-21-2013, 06:29 PM   #11
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My 'Parsley Goddess' usually buys at the beginning of the week and does boxes on Thursday. Cleans and cuts the stems when she gets it home, store in water in the fridge covered with a bag, then put a wet paper towel over it once it is in the box.
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Unread 08-21-2013, 06:32 PM   #12
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Quote:
Originally Posted by MikeJ65 View Post
My 'Parsley Goddess' usually buys at the beginning of the week and does boxes on Thursday. Cleans and cuts the stems when she gets it home, store in water in the fridge covered with a bag, then put a wet paper towel over it once it is in the box.
Once you get to the comp, how do you transfer to the official box?
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Unread 08-21-2013, 06:44 PM   #13
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Quote:
Originally Posted by Teamfour View Post
Once you get to the comp, how do you transfer to the official box?
Try this: http://divaq.ca/making-parsley-turn-...-putting-green

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Unread 08-21-2013, 07:06 PM   #14
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Quote:
Originally Posted by sdbbq1234 View Post
Thanks, I've read that a dozen times. I even have 100 boxes in the basement. Just never tried yet; seems too easy to be true.
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Unread 08-21-2013, 07:24 PM   #15
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Quote:
Originally Posted by Teamfour View Post
Thanks, I've read that a dozen times. I even have 100 boxes in the basement. Just never tried yet; seems too easy to be true.
It works!

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