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Old 07-20-2005, 04:44 PM   #5
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The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL

Everything said is right on about cooling.

HINT--the safest and easiest way to pass meat inspection is to leave everything in the wrapping provided by the meat market.
Inspectors really like that--stops any question of "prepping" the meat beforehand
Inspection is normally done very soon after you arrive, so plenty of time to prep.

Enjoy your event!

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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