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Old 09-07-2008, 12:48 PM   #33
is one Smokin' Farker
Qcrue2U's Avatar
Join Date: 06-13-08
Location: San Luis Obispo, CA

Congrats BigMista!!!

"Crap! Now the HD is telling us we need a sink even if we prep offsite in a commercial kitchen."

Here is SLO, CA. you can use a 5 gallon fresh water tank, with "warm" water. The valve must be a throttle type. The water must drip into a 5 gallon grey water bucket. Hands free paper towel, valve type soap as well. A specific hand cleaning unit... I keep on a seperate table. Then you need 3 buss trays. 1 with a mixture of bleach and water, one soapy water, and then a rinse sanitising. I keep these on a seperate table as well. Two tables just for hands and utensils... :O I got my health permit about 2 months ago for temporary multiple events... :)

I prep all my food at the events right now. I am off to my Elks Lodge when time is permitted. But so far, not that big of a deal.
NexGrill 110,000 btu, (B.A.M.F.)
(2) wsm clones :P
el cheapO gasser
ECB - Smoke N Grill
mini webber clone, with warming rack!
Brinkman - Verticle
My arsenals of the trade!! \m/

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