Kale garnish in KCBS

[GrillBillie_D]

With kale now being a legal garnish in KCBS, wondering if anybody considering using it? Has anybody tried it in a 9x9 box?

 

[big brother smoke]

I am going to try laying some hot meat on it and see if it gives the meat an off taste before delving into it for my box lay out.

 

[PatAttack]

I am going to try laying some hot meat on it and see if it gives the meat an off taste before delving into it for my box lay out.

Touche', Steph.

Hope y'all weren't affected by the fires over there.

Happy New Year, Franklin family!!

 

[Ron_L]

We'll probably play with it, too, but unless there is a huge advantage we probably won't change.

 

[Jason TQ]

We make 2 lettuce boxes that literally takes 2 minutes (not the plastic wrapped discs) and 2 parsley boxes that take 15mins so not sure we'll do anything with kale even though I like that they finally approved it. Takes no effort to do what we do now.

 

[Roast Beast]

I bought a bundle of kale a few days ago to mess around with. Made this box and one other in about twenty minutes. Put some very hot ribs in the other box and let them sit for 15 minutes. The kale wilted some under the ribs, but the only smell was a generic warm leafy green smell, similar to the smell lettuce gives off under the same circumstances. Didn't notice any of the sulfur smell that actually cooking kale gives off (and I'm familiar with that smell).

One $0.99 bunch of kale made two boxes, with leftovers. I left this box unrefrigerated on the counter for 48 hours, and the only visible change was a bit of yellowing at the edges in a few spots.

 

[Pappy Q]

We make 2 lettuce boxes that literally takes 2 minutes (not the plastic wrapped discs) and 2 parsley boxes that take 15mins so not sure we'll do anything with kale even though I like that they finally approved it. Takes no effort to do what we do now.

Would you like to share your technique? :clap:

 

[Jason TQ]

Would you like to share your technique? :clap:

Here's our chicken box. Takes maybe 15 seconds of actual work. I just chop up some green leaf and toss it in there with wreckless abandonment. Our chicken fills the box pretty well so not a ton of the edges are seen, but some of it is. Still 9's. I guess the judges aren't looking at it :biggrin1:


Then for our rib box we do the 4 green leafs kind of fanned out towards the 4 sides. Here's a McRib box for example.


Our parsley boxes look like the normal parsley. Just pick some and toss it in.

 

[Funtimebbq]

I will use kale only when the parsley I try to obtain is not available. Let's hope whatever garnish teams use does not influence judges to the point we start hearing about or receiving comment cards about types of garnish.

 

[Dan - 3eyzbbq]

Rabidawg- that looks really good. Care to share any tips on how you did that? I haven't played with Kale yet.

 

[Roast Beast]

Rabidawg- that looks really good. Care to share any tips on how you did that? I haven't played with Kale yet.

Thanks. I made this the same way we used to make green leaf lettuce boxes (before we started using the disk method). Rinse the leaves, use a pair of scissors to cut around the circumference of each leaf, take about 1/3 to 1/2 of the resulting strip and fold it back on itself a few times to make a "bouquet" or "bunch" with the pretty side all facing in the same direction. Trim the cut side with scissors to desired height and set in the box.

Main differences between this and lettuce were that every piece was usable, so it didn't take time to pick though the head to find leaves that weren't torn, wilted, etc. And the same amount of kale took up space in the box much faster since it is curlier (not sure whether that's a word).

 

[Gowan]

I'll be using 100% kale in 2016.

 

[Rusty Kettle]

Sticking with green leaf lettuce for now. To much else to worry about with moving up to pro this year. Never had to worry about the torn pieces or wilted stuff. It's good filler under where the meat gets set in the box. The tiny little leaves towards the middle of the lettuce even gets used. It's good for filling in small gaps. We fill the box with fan folding the lettuce and sometimes I feel like there are small holes that show just a little white in the box so we fill it in with the tiny pieces. I try to separate the big leaves from the smaller leaves first and then the torn leaves and the wilted leaves. It makes it easier. I can usually build the box to be 3/4 full with one head of lettuce. I usually have unused heads left over. I buy out Giant Eagle of their green leaf lettuce. Better to have it and not need it then to need it and not have it.

My point being it works for us so I am not going to change it. At least not yet.

 

[Ron_L]

Here's a McRib box for example.

I can't wait for the new McRib category! :thumb:

:becky:

 

[arrowhead]

Be sure that it is the correct type of kale.

 

[Timmy Mac]

Be sure that it is the correct type of kale.

Do they specify what kind to use? Also how many types are there?

 

[Dan - 3eyzbbq]

Do they specify what kind to use? Also how many types are there?

​

12) Garnish is optional. If used it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley, [FONT=Calibri,Calibri][FONT=Calibri,Calibri]curly green kale [/FONT][/FONT]and/or cilantro. PROHIBITED GARNISHES ARE lettuce cores and other vegetation, INCLUDING BUT NOT LIMITED TO endive, red tipped lettuce. "PROHIBITED" garnish shall receive a [FONT=Calibri,Calibri][FONT=Calibri,Calibri]penalty [/FONT][/FONT]score of one (1) on Appearance.

 

[jread23]

Do they specify what kind to use? Also how many types are there?

Most of what you see in ordinary grocery stores is curly green kale.
This site has pictures of the different types...
http://www.healthyherliving.com/guide-to-kale-kale-benefits-kale-recipes/

 

[Timmy Mac]

​

12) Garnish is optional. If used it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley, [FONT=Calibri,Calibri][FONT=Calibri,Calibri]curly green kale [/FONT][/FONT]and/or cilantro. PROHIBITED GARNISHES ARE lettuce cores and other vegetation, INCLUDING BUT NOT LIMITED TO endive, red tipped lettuce. "PROHIBITED" garnish shall receive a [FONT=Calibri,Calibri][FONT=Calibri,Calibri]penalty [/FONT][/FONT]score of one (1) on Appearance.

Thanks!! Guess I'm out of the loop. I didn't even realize they changed it.

 

[Jason TQ]

I'm going to use red tip kale.