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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 04-09-2009, 01:58 PM   #1
getyourrubonbbq
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Default Turn in Boxes

Curious how many of you do your turn in boxes in advance? And if so, do you have any tips on keeping the lettuce fresh and green while in the box? The reason I'm asking is that I think a couple of folks won't really show at our next comp. so I don't want to be pressed for time during turn in. Any advise would be appreciated.
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Unread 04-09-2009, 02:01 PM   #2
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I do my turn in boxes on Friday evening when all the meat prep is done. Once the greens are laid out in the box, I place a damp paper towel over them, close the box and store them in a clean cooler with ice until I'm ready to put the meat in on Saturday.
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Unread 04-09-2009, 02:13 PM   #3
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Quote:
Originally Posted by NelsonC View Post
I do my turn in boxes on Friday evening when all the meat prep is done. Once the greens are laid out in the box, I place a damp paper towel over them, close the box and store them in a clean cooler with ice until I'm ready to put the meat in on Saturday.
BINGO that's exactley what I do!
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Unread 04-09-2009, 02:13 PM   #4
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Quote:
Originally Posted by NelsonC View Post
I do my turn in boxes on Friday evening when all the meat prep is done. Once the greens are laid out in the box, I place a damp paper towel over them, close the box and store them in a clean cooler with ice until I'm ready to put the meat in on Saturday.
A lot of people do this unless they get too busy partying on Friday evening. I wonder if it would be possible though to do it on Thusday evening before leaving home for a comp like trimming so you have one less thing to worry about during the competition. Would the parsley/lettuce wilt or discolor?
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Unread 04-09-2009, 02:22 PM   #5
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Not sure..I guess you could shock it to bring it back some. Has anyone used those as seen on TV "Green Bags"? they have them here at my Schnucks, but I hate to pay the price if it's just a colored ziplock.
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Unread 04-09-2009, 02:54 PM   #6
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Did them on Friday once. Most the time I'll do them on Saturday about 9 or 10am.
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Unread 04-09-2009, 02:55 PM   #7
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Quote:
Originally Posted by musicmanryann View Post
A lot of people do this unless they get too busy partying on Friday evening. I wonder if it would be possible though to do it on Thusday evening before leaving home for a comp like trimming so you have one less thing to worry about during the competition. Would the parsley/lettuce wilt or discolor?
I'm not sure how you would do that since you don't get your boxes until the cooks meeting on Friday... Are you talking about trimming all the parsley Thursday and bringing it in a bag? I think that would be a mess.

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Not sure..I guess you could shock it to bring it back some. Has anyone used those as seen on TV "Green Bags"? they have them here at my Schnucks, but I hate to pay the price if it's just a colored ziplock.
They are expensive but I've heard good things about them... I just buy a chit load and wrap each bundle in damp paper towels, put them back in the bags from the store, and keep them in a seperate cooler...
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Unread 04-09-2009, 03:11 PM   #8
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Quote:
Originally Posted by NelsonC View Post
I do my turn in boxes on Friday evening when all the meat prep is done. Once the greens are laid out in the box, I place a damp paper towel over them, close the box and store them in a clean cooler with ice until I'm ready to put the meat in on Saturday.
Ditto.

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Not sure..I guess you could shock it to bring it back some. Has anyone used those as seen on TV "Green Bags"? they have them here at my Schnucks, but I hate to pay the price if it's just a colored ziplock.
YES, wife got some and they work GREAT!
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Unread 04-09-2009, 03:14 PM   #9
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Wow! I appreciate the input here. I think I'll buy some of them and try'em around the house first.
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Unread 04-09-2009, 03:40 PM   #10
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We prep our turn in boxes on Saturday morning. So far it has worked out well for us that way.
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Unread 04-09-2009, 04:59 PM   #11
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We try to get them done on Friday. My GF does them while I'm getting the brisket & pork ready.

This way if we are running behind on Saturday it's one less thing to worry about.
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Unread 04-09-2009, 05:52 PM   #12
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well let's say a Sat and Sunday contest sunday morning like 6am or so will make breakfast then wifey will play with parsley for 2 hrs making boxes you could use for putting greens. then we damp paper towel inside and cooler until we are ready to put meat in the boxes.
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Unread 04-10-2009, 10:05 AM   #13
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Box prep is easy for FBA: no garnish!

Went nekkid on the last few KCBS outings (been a while) and wasn't disappointed with the results either.

When I did garnish I'd keep the lettuce and/or parsley cool. Sometimes I'd clean and bag before leaving for the comp.
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