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Unread 12-01-2008, 02:50 PM   #7
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Join Date: 12-15-07
Location: England
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I'll have to look into it.

Just a note there is a burger van around the corner and he has been there for eight years and by the looks of things the laws are weak compaired to what what you guys go through. His looks like this but with fresh grease running up the walls. _Restaurant_RL?hash=item270309251920&_trksid=p3286 .c0.m14&_trkparms=72%3A1298%7C66%3A2%7C65%3A12%7C3 9%3A1%7C240%3A1318

I have a booklet from the Food standards Agency that arrived Friday so I'll read through it this weekend.

These guys should be of some help for us too.

Slappin that bass like some delerious funky preist!!!

UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*

British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009

Last edited by Dr_KY; 12-01-2008 at 03:06 PM..
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