Any Thoughts On This For Comp Use???

Q-Dat · 10-03-2011, 03:31 PM

http://www.academy.com/webapp/wcs/st...tation&Ntk=All

Seems like it would function well for a reasonable price.

Bbq Bubba · 10-03-2011, 05:59 PM

Ummmmm, for what. You filleting brisket?

Q-Dat · 10-03-2011, 06:02 PM

Quote:

Originally Posted by Bbq Bubba

Ummmmm, for what. You filleting brisket?

Actually not far from the truth in my case.

huminie · 10-03-2011, 06:19 PM

I personally think a regular plastic top table is more reasonably priced than this, and has more uses to me. I am not seeing the value add here myself, but if you like the looks of it and you think it will work for you, go for it and let us know how it works!

Pack-A-Smokes · 10-03-2011, 09:16 PM

I saw this at an Academy Sports in Spartanburg, SC and darn near got it. I let my wife talk me out of it.

Shiz-Nit · 10-03-2011, 09:36 PM

I just did my 1st comp last week and could not see the need for one. I did ALL the meat prep at home were things are nice and clean and used disposable cutting boards and pans at the comp. The only thing needed washed was the knives and table tops when I was done.

swamprb · 10-03-2011, 10:53 PM

I have seen a couple teams that cut inserts in a table to for bus tubs, is this what you are thinking of using the filet station for? A wash station?

I've been using two 4' tables for our hand wash and dishwash station. 3 bus tubs, Coleman water heater, 5 gal Cambro and a drying rack. The 2 tables were less $ than the filet stand.

Q-Dat · 10-04-2011, 12:47 AM

Quote:

Originally Posted by swamprb

I have seen a couple teams that cut inserts in a table to for bus tubs, is this what you are thinking of using the filet station for? A wash station?

I've been using two 4' tables for our hand wash and dishwash station. 3 bus tubs, Coleman water heater, 5 gal Cambro and a drying rack. The 2 tables were less $ than the filet stand.

Yeah that was kinda the thought.

swamprb · 10-04-2011, 05:25 AM

Quote:

Originally Posted by Q-Dat

Yeah that was kinda the thought.

I have a feeling you would be spending more time emptying the bucket from the drain hose with this setup.

If you can swing it, think about doing as much meat prep at home. Buy a roll of plastic table cover and do any meat seasoning on it then toss it when your done. Disposable or flexible cutting boards cut down on washing, as do foil pans or pansaver bags for marinating. I spend more on garnish than the pansavers and disposable cutting boards for a comp and they are worth every cent not washing up between turn ins.

10-03-2011, 03:31 PM	#1
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	Any Thoughts On This For Comp Use??? http://www.academy.com/webapp/wcs/st...tation&Ntk=All Seems like it would function well for a reasonable price.

10-03-2011, 05:59 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Ummmmm, for what. You filleting brisket? __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

10-03-2011, 06:19 PM	#4
huminie is one Smokin' Farker Join Date: 07-11-10 Location: Gilroy, CA Downloads: 0 Uploads: 0	I personally think a regular plastic top table is more reasonably priced than this, and has more uses to me. I am not seeing the value add here myself, but if you like the looks of it and you think it will work for you, go for it and let us know how it works! __________________ 2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ

10-03-2011, 09:16 PM	#5
Pack-A-Smokes On the road to being a farker Join Date: 09-13-11 Location: Johnson City, TN Downloads: 0 Uploads: 0	I saw this at an Academy Sports in Spartanburg, SC and darn near got it. I let my wife talk me out of it. __________________ Todd Lang 60DX 22.5 WSM x2 'There are two pains in life. There is the pain of discipline and the pain of disappointment. If you can handle the pain of discipline, then you'll never have to deal with the pain of disappointment,'- Nick Saban

10-03-2011, 09:36 PM	#6
Shiz-Nit is One Chatty Farker Join Date: 03-06-10 Location: kentucky Downloads: 0 Uploads: 0	I just did my 1st comp last week and could not see the need for one. I did ALL the meat prep at home were things are nice and clean and used disposable cutting boards and pans at the comp. The only thing needed washed was the knives and table tops when I was done. __________________ Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ

10-03-2011, 10:53 PM	#7
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	I have seen a couple teams that cut inserts in a table to for bus tubs, is this what you are thinking of using the filet station for? A wash station? I've been using two 4' tables for our hand wash and dishwash station. 3 bus tubs, Coleman water heater, 5 gal Cambro and a drying rack. The 2 tables were less $ than the filet stand. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

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