Garnish

[blues_n_cues]

Originally Posted by michiana mark

Are you doing the Hall of Fame rib cook? If so good luck. The green leafy lettuce will do you well, as mentioned above. Get a fresh head, make sure you wash it, every piece, and follow the advice above.

no offense i just found this funny coming from(us all) our spending,wood cooking,meat roasting(sorry it was just here)we know nothing of a fresh head........and we're full on carnivoires.... but we spend as much time farkin' w/ a putting green as we do playng w/ our meat( man thing i thought....)_and then some veggie head tells us to wash every piece of our garden,,,,,,(sexual enuendo all over that)... ok so i'm bad....
i've rubbed & injected a butt- checked a chicken- broke a brisket- & pulled pork so far this wkend w/out all of the above...i ain't even had sex yet & i woreout... y'all feel the same???(little blue pillers need not apply) lmao...

[michiana mark]

Originally Posted by blues_n_cues

no offense i just found this funny coming from(us all) our spending,wood cooking,meat roasting(sorry it was just here)we know nothing of a fresh head........and we're full on carnivoires.... but we spend as much time farkin' w/ a putting green as we do playng w/ our meat( man thing i thought....)_and then some veggie head tells us to wash every piece of our garden,,,,,,(sexual enuendo all over that)... ok so i'm bad....
i've rubbed & injected a butt- checked a chicken- broke a brisket- & pulled pork so far this wkend w/out all of the above...i ain't even had sex yet & i woreout... y'all feel the same???(little blue pillers need not apply) lmao...

[Mo-Dave]

cgwaite wrote:
Second, how much time do you normally spend on preparing your turn-in boxes? I know that the "putting green" boxes will take a lot of time, but want to get an estimate as to how much time I should focus on this portion of the contest.

I like to clean and shock my parsley/lettuce early in the morning before turn in when there is a lull in the activity. At that time I also make up my boxes with the garnish as best I can, then lay a baggy of ice in the center of each one to help keep it cold and also to help it stay in place, then put these in a cooler until time to use. You will still need to add subtract garnish when you add the meat but you will be way ahead of the game at that point. I am a one man team so this works very well for me and I know others do it this way also.
Dave