Originally Posted by FlavorSavor
You tell the health department what they want to hear, not what you're doing. ;)
"One thing you could hypothetically use to your advantage: HD Inspectors have no idea how long it takes to cook a brisket or a pork butt. They also don't come to your house to see if you are cooking there. I'm not telling you what to do. Just sharing a few facts."
I've heard this a few times
Let's say the earliest time you can get into the event is to set up by is 8am and you have your cook time down to 7/8 hours just have that much pre cooked to cover you til 4/5pm. You'd still be cooking on sight for the most part.
EDIT: For some reason the quotes went away from Bigmista's statement???