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Old 07-28-2013, 01:16 PM   #1
The Pig's Blanket
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Join Date: 05-23-13
Location: Catlettsburg KY
Default HELP! Im in big...lol

I have done a handfull of cooks for money but im entering in to a world I know nothing about. I was asked to set up at a local festival that is pretty big. I need to know the best way to hold my food at safe temp without drying or overcooking(butts and ribs). also best way to hold slaw? on ice ot in a refrig? I have no idea how much food to even cook? I may be in over my head here... any help would be great!...

I have already talked to local health department,My Insurance company and state IRS. and I will be insured with liscense and HD inspected before I start!
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