ブタ
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 > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 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
Default 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?
Exe-que-tioner is offline   Reply With Quote


Unread 06-15-2009, 09:22 AM   #2
goodsmokebbq
is one Smokin' Farker
 
goodsmokebbq's Avatar
 
Join Date: 09-17-07
Location: Rochester, NY
Downloads: 0
Uploads: 0
Default

Parsley box holds fine in the cooler overnight.
__________________
Brian

There are 10 kinds of people in the world, those who understand binary and those that don't

http://www.goodsmokebbq.com
http://www.roccityribfest.com
http://www.nybbqchamp.com
Backwoods Party,Backwoods Competitor,Weber 26
goodsmokebbq is offline   Reply With Quote


Unread 06-15-2009, 09:22 AM   #3
stlgreg
Take a breath!
 
stlgreg's Avatar
 
Join Date: 03-26-07
Location: St. Louis, MO
Downloads: 0
Uploads: 0
Default

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!)
stlgreg is offline   Reply With Quote


Unread 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
Default

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
mds2 is offline   Reply With Quote


Unread 06-15-2009, 10:00 AM   #5
VGuilford
is Blowin Smoke!
 
VGuilford's Avatar
 
Join Date: 03-01-07
Location: Raymore, Mo. South of Kansas City
Downloads: 0
Uploads: 0
Default

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
~~~~~~~~~~~~~~~~~~~~
VGuilford is offline   Reply With Quote


Unread 06-15-2009, 10:25 AM   #6
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

We do ours on Friday nignt as well...

Quote:
Originally Posted by VGuilford View Post
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!
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 06-15-2009, 11:19 AM   #7
KC_Bobby
Babbling Farker
 
KC_Bobby's Avatar
 
Join Date: 05-03-07
Location: Gardner KS
Downloads: 0
Uploads: 0
Default

Me too Vern
__________________
Boondoggle BBQ
Country Smokers 450
Weber Smokey Mountain 18"
Proud KCBS Member & Certified Judge

KC_Bobby is offline   Reply With Quote


Unread 06-15-2009, 11:49 AM   #8
musicmanryann
is One Chatty Farker

 
musicmanryann's Avatar
 
Join Date: 06-11-08
Location: Ames, Iowa
Downloads: 0
Uploads: 0
Default

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
musicmanryann is offline   Reply With Quote


Unread 06-15-2009, 11:55 AM   #9
Brew-B-Q
is one Smokin' Farker
 
Join Date: 05-27-08
Location: Wauconda, IL
Downloads: 0
Uploads: 0
Default

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.
Brew-B-Q is offline   Reply With Quote


Unread 06-15-2009, 11:56 AM   #10
BBQ_Mayor
is One Chatty Farker
 
BBQ_Mayor's Avatar
 
Join Date: 05-14-07
Location: Cambridge,Ia
Downloads: 0
Uploads: 0
Default

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
BBQ_Mayor is offline   Reply With Quote


Unread 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
Default

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.
Exe-que-tioner is offline   Reply With Quote


Unread 06-15-2009, 12:38 PM   #12
Brew-B-Q
is one Smokin' Farker
 
Join Date: 05-27-08
Location: Wauconda, IL
Downloads: 0
Uploads: 0
Default

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.
Brew-B-Q is offline   Reply With Quote


Unread 06-15-2009, 12:49 PM   #13
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Brew-B-Q View Post
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
PatioDaddio is offline   Reply With Quote


Unread 06-15-2009, 01:07 PM   #14
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Exe-que-tioner View Post
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 View Post
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.
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 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
Default

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.
Exe-que-tioner is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First Ever Turn in Boxes NewEnglandQ Competition BBQ 7 05-02-2010 12:36 PM
Turn in boxes Prairie Smoker Competition BBQ 3 06-18-2009 03:22 PM
Need some help with turn in Boxes KCBBQman Competition BBQ 6 04-27-2009 09:08 PM
Turn in Boxes getyourrubonbbq Competition BBQ 12 04-10-2009 10:05 AM

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 05:09 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