Paul Kirk's Competition Checklist
This is what Paul Kirk brings to a cookoff:
For cooking: Cookers Charcoal Chimney Newspaper Matches Weber White Cubes Blowtorch (for starting fire in really bad weather) Lump Charcoal Hardwood Logs, Sticks and Chunks Heat-Resistant Gloves Leather Welding Gloves Long-handled fork spatula, grill spatula Pots and Pans Meat Thermometers Dish mope for mopping food Plastic Spary Bottles for basting Brushes for slathering His taklebox Ice 150 Quart ice chest (with meats for competition wrapped in plastic and put in ice) Plug in electric lights Spatulas, spoons, measuring cups & spoons All the food for competition Flavor box filled with spices, rubs, seasonings, vinegars, sweetners, etc. Lettuce, parsley, sauce ot whatever garnish is allowed Large rolls of plastic wrap and aluminum foil Paper towels Ziplock bags Cloth kitchen towels 4"deep disposable aluminum pans Sauces, marinades, rubs, etc. carried in big PLASTIC bottles Cutting boards For cleanup: Dishwashing liquid Bleach (put one capful of bleach into 1 gallon of water to sanitize the cutting boards and your work areas) Water (Check to see whether water is available at the site before hand) 4"deep disposable aluminum pans Dishrags Paper Towels Kitchen disinfecting wipes Spray cleaner Industrial strength spray degreaser Heavy duty trash bags Shovel (for taking the ashes and leftover charcoal out of the pit) Metal ash bucket. I took this from "Paul Kirk's Championship Barbecue" cookbook. |
Here is another from Smokin' Guns, Linda did a very nice job on it. It is a Word doc.
Edit: The file has been converted to a pdf file, here is the new link: http://www.smokingunsbbq.com/docs/checklist.pdf |
dont forget the fire extinguisher... ABC Type...
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That is one fantastic checklist. Very helpful!
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