Q-Dat
Babbling Farker
10 Minutes, 1 head of Green Leaf Lettuce.
Parsley?.......We Don't Need No Stinking Parsley!!!
- Thread starter Q-Dat
- Start date
Kave Dweller
Take a breath!
I've always used curly leaf green lettuce, way faster, looks scores fine, now it's the pesky taste score.
swamprb
somebody shut me the fark up.
Nice!
I'm gonna go Pitmaster T/Popdaddy on you though--
[ame="http://www.youtube.com/watch?v=diadZbYpvGk"]Archie Bell & The Drells - "Tighten Up" on Upbeat! (LIve!) - YouTube[/ame]
It's still a Parsley contest!
I'm gonna go Pitmaster T/Popdaddy on you though--
[ame="http://www.youtube.com/watch?v=diadZbYpvGk"]Archie Bell & The Drells - "Tighten Up" on Upbeat! (LIve!) - YouTube[/ame]
It's still a Parsley contest!
Q-Dat
Babbling Farker
Haha yep! That's where I was headed before I ran out of lettuce!
smokeisgood
is one Smokin' Farker
So did you just use the ends of the lettuce, or chop the whole thing?10 Minutes, 1 head of Green Leaf Lettuce.
Southern Home Boy
is Blowin Smoke!
As a judge, it's hard. I don't score on the garnish, but I really hate having to defoliate my piece before I bite into it. The Putting Greens look nice and display the meat well, but the little bits and pieces that stick to everything are annoying. I do take special care not to figure that into my scores though. I promise.
So, I really like this approach. You get the same effect without turning your turn-in into a parsley-covered mess.
So, I really like this approach. You get the same effect without turning your turn-in into a parsley-covered mess.
Q-Dat
Babbling Farker
I used the darker green curly ends of the leaves. I rolled them up and used scissors to cut them to the right length so that when they stood up, they were the right height. You have to get several of the little rolls in there before they start standing on their own. I will probably buy 5 heads of lettuce for Hammond next week. 1 head per box, and another to fill in any gaps.
Q-Dat
Babbling Farker
This is really my biggest reason for wanting to switch. I wonder how many taste scores have suffered over the years because of a parsley fragment that stuck to a piece of meat and was not noticed. Also, I know that judges are SUPPOSED to remove any garnish stuck to the meat before sampling, but I am sure that there are those out there that will bite it with parsley stuck to it anyway knowing that its there.
Q-Dat
Babbling Farker
FWIW I threw some ribs in there to see how it would look.
It was a crappy hurried presentation, but I do not feel that the lettuce was to blame. Simply rib placement.
It was a crappy hurried presentation, but I do not feel that the lettuce was to blame. Simply rib placement.
boogiesnap
Babbling Farker
Nice!
I'm gonna go Pitmaster T/Popdaddy on you though--
Archie Bell & The Drells - "Tighten Up" on Upbeat! (LIve!) - YouTube
It's still a Parsley contest!
dayum, that's a tight box.
there's a team that posts over in BBQcritic and uses lettuce. they show up from time to time and you can tell it's the same team. they are quite beautiful.
Yleekyoti
Full Fledged Farker
Nice!!! Thanks for the thread..I find parsley annoying...LOL
Q-Dat
Babbling Farker
We should start a Parsley resistance group!
Yleekyoti
Full Fledged Farker
Viva La Resistance!!!!
Kave Dweller
Take a breath!
Rich Parker
Babbling Farker
Don't forget about pork collars and gas & electric cookers!
Kave Dweller
Take a breath!
I've heard your daughter(s) will build boxes at comps?
Yleekyoti
Full Fledged Farker
Whoa now...pellethead wannabe here...
Hawg Father of Seoul
is Blowin Smoke!
SHHH I think Scottie might have a little intimate knowledge of a FEC.
swamprb
somebody shut me the fark up.
Feel the CT Butt love!
Imagine those lovely medallions spread across a box of tight lettuce rosettes!
