T
Thunder's Wife
Guest
Well, my first KCBS competition is next month (Capital City Cookoff). I think I'm ready for the cooking part, but just have some questions about other rules. For example:
6. "... Propane or electric is permitted as fire starters, provided that the competition meat is not in/on the cooking device." So, I guess I'm ok to use a pot on top of my propane fish fryer base to heat water?
17d. "Sanitizing of work area should be implemented with the use of a bleach/water rinse." So I guess that means those wipes like anti-bacterial Clorox Clean-Ups aren't allowed?
17g. "After cooking, all meat: Must be held at 140 or above OR..." Does someone go around checking to make sure meat you have cooked & wrapped in foil, sitting in a cooler, is at the correct temp?
Just a few thoughts running thru my head. Thanks!
6. "... Propane or electric is permitted as fire starters, provided that the competition meat is not in/on the cooking device." So, I guess I'm ok to use a pot on top of my propane fish fryer base to heat water?
17d. "Sanitizing of work area should be implemented with the use of a bleach/water rinse." So I guess that means those wipes like anti-bacterial Clorox Clean-Ups aren't allowed?
17g. "After cooking, all meat: Must be held at 140 or above OR..." Does someone go around checking to make sure meat you have cooked & wrapped in foil, sitting in a cooler, is at the correct temp?
Just a few thoughts running thru my head. Thanks!