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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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10-21-2009, 08:19 PM | #1 |
Found some matches.
Join Date: 10-11-09
Location: Long Island
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putting greens
I am going to try garnishing with using putting greens for the first time. I have a couple of questions...How many bunches of parsley do you need to do 4 boxes of putting greens? Do you cut multiple leaf bunches per sprig or is it more like one little bunch per sprig? How much stem do you leave on? Do you lay anything under the parsley to raise it at all?
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10-21-2009, 08:27 PM | #2 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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some use a bed of chopped greens underneath the parsley bed and some don't.
Figure 2-3 bunches of parsley per box.. Depends on how selective you are on color, freshness of the greens etc.. Better to have extra as it's cheap enough. Remember most of the middle will likely be covered with meat so don't use your best parsely under what will be covered. Try to group them in bunches (think multiple groups of broccoli crowns).. dont try to manually place each stem in as it will take forever and get you to the same place.. just group in small batches, pack it tightly, level it out and them fill in or correct and glaring problems. Stem length depends on what you put underneath and what meat it is and how you position.. Figure enough heigt to get up about 1/2 to 2/3 of the way to the top of the box for a single layer entry.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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10-21-2009, 09:06 PM | #3 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Looks like someones getting ready for sayville!!
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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10-21-2009, 09:45 PM | #4 |
On the road to being a farker
Join Date: 07-11-09
Location: temple city, CA
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at the asian dig I went to they used bok choy under the house ribs.
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10-21-2009, 09:54 PM | #5 | |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Quote:
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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10-21-2009, 10:05 PM | #6 | |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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Quote:
only thing I wanted to add, nice thing about parsley is if meat is hitting the top of the box, no problem, just push it down and try again
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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10-21-2009, 10:37 PM | #7 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Yeah.. you're right, what do I know ? I've been officially retired since Oct. '07 @ Dover...but unofficially I've cooked or helped at about ten contests since. When you retire after the Jack you can do the same.. Do you need a formal invite ? Smokehouse - Make sure you get the boxes done well enough in advance.. Either late evening or early AM and put them in a cooler or fridge if you have one with a moist paper towel over it until ready to fill the box.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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10-21-2009, 11:05 PM | #8 | |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Quote:
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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10-22-2009, 06:22 AM | #9 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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4 bunches per box. Sometimes it only take 2-3 but why be short for a couple of dollars. 2 heads of green leaf although I usually tear up just part of one.
How high depends on the type of box. Some have equal height top and bottoms and others have most depth on the bottom. My best guess is 1 - 1 1/2 inches. Now as to tearing them together well they usually come in clumps of 3 and one is a lot longer so I tear it off then tear off the other 2 with a little more of the main stem so they are the same lengeth. I'm picky on the look and some bunches have big leaves while others are tighter smaller leaves. I put the crappy big stuff in the middle and keep the edges built with good stuff. Boxes should be fairly tight so once you get a row you can push it over and add at least one or two more bunches in. Outside should be a little tighter than the inside. Hope all this makes sense.
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Ford Retired competition cook. BBQ mentor. |
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10-22-2009, 07:38 AM | #10 | |
is Blowin Smoke!
Join Date: 07-17-06
Location: Wantagh, NY
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Quote:
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Julie "It is better to have burnt and lost, then never to have barbecued at all" Swamp Pit BBQ KCBS Member KCBS CBJ Charbroil Bandera Charbroil Silver Smoker/Grill Weber Kettle 18 & 26 WSM 18 1/2 Kamado 18" FEC 100 http://www.myspace.com/wannabebbqueen http://www.tripadvisor.com/members/JMBred *the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol |
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10-22-2009, 07:54 AM | #11 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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I love parsley!!!!!!!
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
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10-22-2009, 06:36 PM | #12 |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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10-22-2009, 07:24 PM | #13 |
is One Chatty Farker
Join Date: 06-11-07
Location: Huntington Beach, CA
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I've always done shredded lettuce underneath until recently. I took a head of iceburg and cut it into discs. I placed the disks in the bottom of the box and then shoved the stems into it. It really works well!
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Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool! |
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10-22-2009, 11:51 PM | #14 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Yes it does....
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