DepChief22
Knows what a fatty is.
What does everyone use to wash there cutting boards and such at a comp? Does it have to be food grade approved or can it be just any type of Rubbermaid container.
Washing up at Competition
- Thread starter DepChief22
- Start date
Smokin J's
Got Wood.
What do you use for disposable cutting boards?
txschutte
Quintessential Chatty Farker
Smokin J's
Got Wood.
Awesome, thanks! Love this site!
Buckshot Malone
Knows what a fatty is.
As everyone said above, disposable cutting boards are the only way to go. Lifesaver.
________________________
Buckshot Malone's Pig Shack
www.GodsofSmoke.com
Nashville, Tennessee
________________________
Buckshot Malone's Pig Shack
www.GodsofSmoke.com
Nashville, Tennessee
New Pal Frank
is one Smokin' Farker
We have it down to just a few items that need to be washed. Knives and injectors are the most washed items.
We use disposable cutting boards. and disposable pan liners for our steel steam table pans for rubbing , injecting and holding meats in the cambro. (Hot & Cold)
The Mrs. loves the new way. No dish pan hands at the end of the weekend.
Three bus tub method.
We use disposable cutting boards. and disposable pan liners for our steel steam table pans for rubbing , injecting and holding meats in the cambro. (Hot & Cold)
The Mrs. loves the new way. No dish pan hands at the end of the weekend.
Three bus tub method.
DepChief22
Knows what a fatty is.
But does the pans have to be food safe or can it be anything?
The Disposables are a great idea, I all ready got some. But I was just wondering about the rest of the equipment.
New Pal Frank
is one Smokin' Farker
We use the grey bus tubs from SAM's. I have never read in the ruls that they need to be foood safe though.
We always try to be as safe as possible with all thing food.
We always try to be as safe as possible with all thing food.
DepChief22
Knows what a fatty is.
No question me too. I didn't see anything in the rules about it. I am just getting ready for my first comp and was going to get some but I wanted to get something that was up to par.
K-Train
is Blowin Smoke!
Where do you guys get your pan liners? I really like that idea.
cpw
Babbling Farker
Like these maybe? http://www.webstaurantstore.com/full-size-shallow-ptl-steam-table-pan-liner-200-cs/572PTL3412.html
We usually just rub the meats in a plastic trash bag (non scented!) which then stays in the bag and into the cooler. Sometimes we'll use a sheet of plastic rolled out on a table. Then when done with rub, roll up the plastic and throw away.
The steam pan liners would be great for holding the meat in the cambro though.
DepChief22
Knows what a fatty is.
I didn't thank about the roll of plastic. That is a great idea. And it is cheap.
va92bronco
Knows what a fatty is.
Grey tubs from Sams or web would be fine. Just try and get ones big enough that your cutting boards will fit. I got the tubs and boards from websturant. I had to trim the plastic boards down alittle to get them to fit, but it was easy. Just used a skill saw.
I use the disposable ones during the turn in time. Easier and faster to clean up inbetween turn ins. Before that, I wash.
I use the disposable ones during the turn in time. Easier and faster to clean up inbetween turn ins. Before that, I wash.
eggzlot
Take a breath!
speaking of plastic for tables for quick and easy clean up, though a drop more expensive, we just started using these this season: http://www.kwikcovers.com/kwik-covers
The roll of plastic is cheaper but you need to tape/clamp the rolls onto your table, the rolls are very thin and rip easily, etc
These Kwik covers are fitted so they dont fly off the table with a breeze, and they are a thicker plastic so you can use a wet towel and wipe 'em off. Some people use them over and over, but for $1-$2 a pop (depending on how many at a time you buy) I find them easier to just toss after a competition.
The roll of plastic is cheaper but you need to tape/clamp the rolls onto your table, the rolls are very thin and rip easily, etc
These Kwik covers are fitted so they dont fly off the table with a breeze, and they are a thicker plastic so you can use a wet towel and wipe 'em off. Some people use them over and over, but for $1-$2 a pop (depending on how many at a time you buy) I find them easier to just toss after a competition.
RX2006JE
Knows what a fatty is.
i use freezer paper on the tables when applying the rubs they are wax coated on the back so they don't leak through to the table and then just roll up and throw away.
Gowan
is One Chatty Farker
Joe's disposable boards are great for prep, but I prefer a solid board for cutting cooked meat with an electric knife. The saw can go right through the paper boards!
Wampus
somebody shut me the fark up.
Disposable EVERYTHING!
.... Well except knives and such.
We always have Clorox wipes and some good cleaner spray too and a butt load of paper towels for the few things that are not disposable.
What things are not cleaned onsite get thrown in the cambro for cleaning at home, but it's usually just a couple hotel pans and a wire cooling rack.
.... Well except knives and such.
We always have Clorox wipes and some good cleaner spray too and a butt load of paper towels for the few things that are not disposable.
What things are not cleaned onsite get thrown in the cambro for cleaning at home, but it's usually just a couple hotel pans and a wire cooling rack.
DepChief22
Knows what a fatty is.
Thanks for all the great ideas. I will probably use a little of them all.
Thanks Again
Thanks Again
