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Old 06-17-2008, 10:32 PM   #1
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Rate this box

I tried something new with my rib box today and that was an all parsley box .
To me it seems like a good but not great box what do you guys think and is there anything you would change?

Also are there any tips to make these boxes go faster this one took me a good 1 1/2 hours or is it just practice?
And one last question I have noticed that a lot of parsley sticks to the meat after it is removed is this normal and do you think it would affect the way the judges judge the meat?
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Old 06-18-2008, 08:02 AM   #2
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It looks great. I'm surprised how nice an all parsley backdrop looks.
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Old 06-18-2008, 08:32 AM   #3
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Give it a little lift with some chopped Green leaf lettuce on the bottom. That will elevate the meat a little and make sure you don't get dinged for white sidewalls!
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Old 06-18-2008, 08:55 AM   #4
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Parsley sticking to meats is a pain in the a$$, but not to the point of affecting the score....that's me.
Looks good and 7 or 8 sounds good
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Old 06-18-2008, 09:49 AM   #5
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Want to talk about anal...you should be Bubba prep his chicken
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Old 06-18-2008, 10:21 AM   #6
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I take just as long if not more to prep my chicken than Bubba. There is nothing wrong with it

JUst a little obsessed.

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