discosuperfly
Well-known member
We use maybe one bunch of parsley per box. We've been doing a Harry Soo/Pickled Pig method lately and it hasn't hurt our scores at all. It has shaved at least an hour off our box prep. There was a Youtube video of Harry's box class which he gives to rookie teams competing against him on Saturday mornings. Also, there is a Brethren thread about it as well...
Essentially, we take green leaf lettuce and cut into strips and throw it in the box until we get the desired height built up. Then we ring the outer edge with parsley, after we put the meat in the box we fill in any voids with more parsley. YMMV but it hasn't hurt us one bit.
Here's another helpful thread for you showing various methods
Essentially, we take green leaf lettuce and cut into strips and throw it in the box until we get the desired height built up. Then we ring the outer edge with parsley, after we put the meat in the box we fill in any voids with more parsley. YMMV but it hasn't hurt us one bit.
Here's another helpful thread for you showing various methods