You’ve smoked the meat, nailed the flavor — now don’t let a sloppy turn-in box cost you points. In KCBS competitions, presentation counts, and nothing sets the stage like a clean, professional kale box.
At Howzit BBQ, that job falls to one man: Ron, “All Kale Ron!”.
“I tell people: build that kale like it’s a throne. Your meat’s the royalty.”
– Ron, Kale Commander and Turn-In Box Master
Why Kale?
Kale’s curly, sturdy leaves hold up under pressure, resist wilting, and provide a vibrant, consistent green backdrop. Parsley works too, but kale’s structure makes it ideal for building that tight, cushioned base that keeps your meat elevated.
The Kale Box Build (Step-by-Step)
1. Start With Quality Kale
- Buy it fresh the day before or morning of the comp.
- Look for small, tight curls — not flat or soggy leaves.
2. Break It Down
- Tear leaves into uniform pieces, about palm-size.
- Remove the thick central stem.
3. Build the Outer Ring First
- Start at the edges of the box, layering leaves with the curls facing outward.
- Slightly overlap each piece to form a neat border.
4. Fill the Center
- Work inward, stacking the kale to about 1.5 inches high.
- Use the curl side facing up for texture and appeal.
- Use a gloved hand or spoon to gently compress the center — meat should rest on the kale, not sink into it.
5. Final Touches
- Make sure no box walls are exposed.
- Trim anything sticking out or looking messy.
- Use a damp paper towel to wipe box edges clean.
Pro Tips from the Howzit Pit
- Pre-build 2–3 boxes at home before the comp — then pick the best one on turn-in day.
- Mist lightly with water before placing meat to keep kale perky.
- Don’t over-stack. Judges want a clean view, not a salad bar.
Final Word
Your box is your meat’s stage — and kale is the curtain. Done right, it frames the cook, creates contrast, and gives the appearance of polish and precision.
Because let’s be real — if it looks good and tastes good, you’re walking.
