bearnakedbbq
Knows what a fatty is.
- Joined
- Sep 21, 2010
- Location
- Anchorag...
Is there a class on how to build a “Turn-in box”?
I am not happy with my turn-in boxes. I have only been in 8 competitions, so I am sure overtime my skills will improve. I must say I don’t practice at home and should be, but like golf or any other sports I have participated in I have taken a class to improve my skills. I’ll add my own touch once I learn the basics.
Currently I have only used the parsley bed when turning in. Box looks great until I add the food then it’s all over the place.
Here is what I do: I cut the stock off ½ from the top. Take 2 to 4 of them and twist together and place in box. Do this until the box if full.
Forgot to add, the night before I cut off the stem (towards the bottom) and place in water to hopefully allow them to drink some water.
So are there some basics that I need to understand or it is really just a matter of practicing? So has anyone ever used Cilantro in the boxes?
I am not happy with my turn-in boxes. I have only been in 8 competitions, so I am sure overtime my skills will improve. I must say I don’t practice at home and should be, but like golf or any other sports I have participated in I have taken a class to improve my skills. I’ll add my own touch once I learn the basics.
Currently I have only used the parsley bed when turning in. Box looks great until I add the food then it’s all over the place.
Here is what I do: I cut the stock off ½ from the top. Take 2 to 4 of them and twist together and place in box. Do this until the box if full.
Forgot to add, the night before I cut off the stem (towards the bottom) and place in water to hopefully allow them to drink some water.
So are there some basics that I need to understand or it is really just a matter of practicing? So has anyone ever used Cilantro in the boxes?