Preparing turn-in boxes on Friday?

Exe-que-tioner · 06-15-2009, 09:12 AM

Was curious if anyone prepares their turn-in boxes (lettuce/parsley) on Friday night in preparation for Saturday? We have always done our on Saturday morning, and with so much going on then, it would be nice to have this task done and out of the way.
My thought was to have them made-up, cover with a damp paper towel, and store in a cooler (lids open) until needed Saturday. Maybe set them out an hour or so before ready to use so they wont be so cold from the cooler starage? Any input here?

goodsmokebbq · 06-15-2009, 09:22 AM

Parsley box holds fine in the cooler overnight.

stlgreg · 06-15-2009, 09:22 AM

Works for me, thats what we do.

mds2 · 06-15-2009, 09:31 AM

Done it many times with parsley.

VGuilford · 06-15-2009, 10:00 AM

A little trick was taught to me when I started doing boxes. After your box is made, take a paper towel lay it over the parsley and lighly dampen it and close the lid. Then stick it some place cool. Then when you go to make your box you also have damp towel to touch up the box with.

Divemaster · 06-15-2009, 10:25 AM

We do ours on Friday nignt as well...

Quote:

Originally Posted by VGuilford

A little trick was taught to me when I started doing boxes. After your box is made, take a paper towel lay it over the parsley and lighly dampen it and close the lid. Then stick it some place cool. Then when you go to make your box you also have damp towel to touch up the box with.

I like that!

KC_Bobby · 06-15-2009, 11:19 AM

Me too Vern

musicmanryann · 06-15-2009, 11:49 AM

It is a part of our "before we go to bed" process as well. The less you have to worry about between 7:00 am and 1:35 pm on Saturday, the better.

Just make sure you don't party too hard on Friday evening though, or instead of your boxes looking like putting greens, they will look like the deep rough.

Brew-B-Q · 06-15-2009, 11:55 AM

We make a point of doing our boxes as early as possible on Friday. Sometimes that means we have them done by 5 pm, sometimes we don't get the boxes until the cooks meeting and we have to do it later. Damp paper towel over them for the overnight. I don't leave the lids open, as I don't know if that would provide any benefit. Plus, it would increase the chances of a box getting broken.

I take them out about 30 minutes prior to turn in, but I'm thinking that we may extend that a little bit. The damp towel is nice to have for touch-ups too.

BBQ_Mayor · 06-15-2009, 11:56 AM

What he said ^^^^^^^^

I wish they would do away with it all together, but thats for another post.

Exe-que-tioner · 06-15-2009, 12:22 PM

Thanks for the input and tips! Looks like we will be doing presentation boxes on Fridays from now on. Glad to know it can be done so much earlier. For some reason, I just always thought something would go bad with the parsley after it had been messed with too far in advance.

Brew-B-Q · 06-15-2009, 12:38 PM

Yeah, I've always done them the night before and haven't had any problems. Helps a lot when you get busy in the morning. Plus, they are my least favorite thing to do, and I feel a whole lot better when they are done and in the cooler. Makes my Friday night more enjoyable.

PatioDaddio · 06-15-2009, 12:49 PM

Quote:

Originally Posted by Brew-B-Q

Yeah, I've always done them the night before and haven't had any problems. Helps a lot when you get busy in the morning. Plus, they are my least favorite thing to do, and I feel a whole lot better when they are done and in the cooler. Makes my Friday night more enjoyable.

Amen to all of that!

John

Divemaster · 06-15-2009, 01:07 PM

Quote:

Originally Posted by Exe-que-tioner

Thanks for the input and tips! Looks like we will be doing presentation boxes on Fridays from now on. Glad to know it can be done so much earlier. For some reason, I just always thought something would go bad with the parsley after it had been messed with too far in advance.

Quote:

Originally Posted by Brew-B-Q

Yeah, I've always done them the night before and haven't had any problems. Helps a lot when you get busy in the morning. Plus, they are my least favorite thing to do, and I feel a whole lot better when they are done and in the cooler. Makes my Friday night more enjoyable.

To insure that we won't have problems, I found a cooler that fits up to 6 boxes (two columns of three). The only thing that goes into this cooler is our greens for transport to the comp and the boxes once they are finished. Once the boxes are in, this cooler goes into the back of the trailer so no one opens it by mistake.

Exe-que-tioner · 06-15-2009, 01:30 PM

That is a great idea. Do you know exactly what type of cooler it is that you use? One that would accomodate 6 boxes with enough room for ice on the bottom would be just perfect, and to keep it away from everything else would be great as well.

06-15-2009, 09:12 AM	#1
Exe-que-tioner On the road to being a farker Join Date: 07-29-08 Location: Warrensburg, Mo. Downloads: 0 Uploads: 0	Preparing turn-in boxes on Friday? Was curious if anyone prepares their turn-in boxes (lettuce/parsley) on Friday night in preparation for Saturday? We have always done our on Saturday morning, and with so much going on then, it would be nice to have this task done and out of the way. My thought was to have them made-up, cover with a damp paper towel, and store in a cooler (lids open) until needed Saturday. Maybe set them out an hour or so before ready to use so they wont be so cold from the cooler starage? Any input here?

06-15-2009, 09:22 AM	#2
goodsmokebbq is one Smokin' Farker Join Date: 09-17-07 Location: Rochester, NY Downloads: 0 Uploads: 0	Parsley box holds fine in the cooler overnight. __________________ Brian "Technical skill is mastery of complexity while creativity is mastery of simplicity." Christopher Zeeman http://www.goodsmokebbq.com http://www.roccityribfest.com http://www.nybbqchamp.com Weber Performer, Red Weber Curb Rescue, Smokey Joe Upgraded Backwoods Party, 22" WSM AKA "Token"

06-15-2009, 09:22 AM	#3
stlgreg Take a breath! Join Date: 03-26-07 Location: St. Louis, MO Downloads: 0 Uploads: 0	Works for me, thats what we do. __________________ KCBS Certified Judge #21812 FEC100 1 UDS Smoker 1 Char Griller w/o side fire box Hog's Wart School BBQ Team http://www.bbqsaucereport.com (43 sauces and counting!)

06-15-2009, 09:31 AM	#4
mds2 On the road to being a farker Join Date: 05-26-07 Location: Lincoln,Ne Downloads: 0 Uploads: 0	Done it many times with parsley. __________________ The Saucy Lads BBQ Team Brinkmann Electric Bullet Weber Kettle Homemade Cabinet Smoker Large Homemade Offset Large Stumps Clone

06-15-2009, 10:00 AM	#5
VGuilford is Blowin Smoke! Join Date: 03-01-07 Location: Raymore, Mo. South of Kansas City Downloads: 0 Uploads: 0	A little trick was taught to me when I started doing boxes. After your box is made, take a paper towel lay it over the parsley and lighly dampen it and close the lid. Then stick it some place cool. Then when you go to make your box you also have damp towel to touch up the box with. __________________ See Ya in the Smoke!!! Vern MooCow BBQ www.moocowbbq.com KCBS CBJ Texas Smoker Oklahoma Joe Original Vermont Castings Gasser Turkey fryer Little Smokey Joe ~~~~~~~~~~~~~~~~~~~~ MoFo Chapter ~~~~~~~~~~~~~~~~~~~~

06-15-2009, 11:19 AM	#7
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Gardner KS Downloads: 0 Uploads: 0	Me too Vern __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

06-15-2009, 11:49 AM	#8
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa Downloads: 0 Uploads: 0	It is a part of our "before we go to bed" process as well. The less you have to worry about between 7:00 am and 1:35 pm on Saturday, the better. Just make sure you don't party too hard on Friday evening though, or instead of your boxes looking like putting greens, they will look like the deep rough. __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store Jambo -- The Orange Monster www.bigtzbbq.com Join our facebook group

06-15-2009, 11:55 AM	#9
Brew-B-Q is one Smokin' Farker Join Date: 05-27-08 Location: Round Lake IL Downloads: 0 Uploads: 0	We make a point of doing our boxes as early as possible on Friday. Sometimes that means we have them done by 5 pm, sometimes we don't get the boxes until the cooks meeting and we have to do it later. Damp paper towel over them for the overnight. I don't leave the lids open, as I don't know if that would provide any benefit. Plus, it would increase the chances of a box getting broken. I take them out about 30 minutes prior to turn in, but I'm thinking that we may extend that a little bit. The damp towel is nice to have for touch-ups too.

06-15-2009, 11:56 AM	#10
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia Downloads: 0 Uploads: 0	What he said ^^^^^^^^ I wish they would do away with it all together, but thats for another post. __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM Whole Hog Smoker CBJ #4643

06-15-2009, 12:22 PM	#11
Exe-que-tioner On the road to being a farker Join Date: 07-29-08 Location: Warrensburg, Mo. Downloads: 0 Uploads: 0	Thanks for the input and tips! Looks like we will be doing presentation boxes on Fridays from now on. Glad to know it can be done so much earlier. For some reason, I just always thought something would go bad with the parsley after it had been messed with too far in advance.

06-15-2009, 12:38 PM	#12
Brew-B-Q is one Smokin' Farker Join Date: 05-27-08 Location: Round Lake IL Downloads: 0 Uploads: 0	Yeah, I've always done them the night before and haven't had any problems. Helps a lot when you get busy in the morning. Plus, they are my least favorite thing to do, and I feel a whole lot better when they are done and in the cooler. Makes my Friday night more enjoyable.

06-15-2009, 01:30 PM	#15
Exe-que-tioner On the road to being a farker Join Date: 07-29-08 Location: Warrensburg, Mo. Downloads: 0 Uploads: 0	That is a great idea. Do you know exactly what type of cooler it is that you use? One that would accomodate 6 boxes with enough room for ice on the bottom would be just perfect, and to keep it away from everything else would be great as well.

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