HI Ray, I have a question about how to garnish my turn in box, I’m doing my first competition that requires it.I will be competiting at the Plant City PIG JAM . OK how do I go about doing my tray , do I put in the garnish first then the meat or put meat in first then garnish? Any help is good help, and hope to see you there so i can meet you in persons. THANK YOU for your time.
Bogies Begg’n BBQ
Well since this contest is sanctioned by The Kansas City BBQ Society (KCBS) the only legal garnishes are leaves of green lettuce, parsley, and cilantro. The old school way was to lay in a bed of green leaf lettuce with the nice ruffle framing the box. Then add a whole lot of meat and then garnish with parsley. Forget about the cilantro as it would impart a taste that would be risky.
But in recent years the trend has become boxes that are a thick bed of parsley filled in to look almost like a golf green. Then the meat is laid on top making a beautiful presentation of the pieces. The downside I see to the parsley boxes is the effort involved in finding a lot of really nice parsley, and the labor involved in placing all those little pieces in the box. I always find that the bed of parsley limits the amount of food I can put in the box as well so I usually use a combination of parsley boxes for my chicken and brisket and lettuce boxes for my ribs and pork.