View Single Post
Unread 07-20-2005, 04:44 PM   #5
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

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!

TIM
__________________
"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 Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote