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Unread 09-30-2013, 11:30 PM   #30
mikeleonard81
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Join Date: 12-11-12
Location: kettering. ohio
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Quote:
Originally Posted by FlavorSavor View Post
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???

Last edited by mikeleonard81; 09-30-2013 at 11:32 PM.. Reason: Quotes went away
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