The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
Thread Tools
Unread 03-12-2012, 06:02 PM   #1
"Bone to Bark" BBQ
Full Fledged Farker
 
"Bone to Bark" BBQ's Avatar
 
Join Date: 01-28-12
Location: Hagerstown, MD
Downloads: 0
Uploads: 0
Default Wash/Sanitizing Station

I know that the rules require 3 separate wash tubs... soapy water, rinse and bleach/water for sanitizing. Here's the question- Is there a minimum temp. requirement for the water in your wash station? We're doing a comp very close to home and I was thinking of boiling a few gallons of water and keeping it in a Coleman drink cooler. It should maintain temp for the better part of the comp day. What do you think?
__________________
Todd
"Bone to Bark" BBQ is offline   Reply With Quote


Unread 03-12-2012, 06:12 PM   #2
SeaDogBBQ
Got Wood.
 
Join Date: 12-29-09
Location: Odenton MD
Downloads: 0
Uploads: 0
Default

I dont think there is a published minimum temp from KCBS but the first tub with dish washing soap should be over 110 degrees. Dont heat the bleach/sanitizing solution.
__________________
Jeremy
SeaDog BBQ
SeaDogBBQ is offline   Reply With Quote


Thanks from:--->
Unread 03-12-2012, 08:11 PM   #3
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

I use plastic tubs. Boil water on camp stove to heat.
When I'm done, rinse the tubs out and pack my stuff back in them.

Doesn't have to be sinks or running water.
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Thanks from:--->
Unread 03-12-2012, 09:12 PM   #4
djqualls
Full Fledged Farker

 
djqualls's Avatar
 
Join Date: 03-08-10
Location: Tecumseh, OK
Downloads: 0
Uploads: 0
Default

I don't think heat is an issue, the last stage bleach rinse substitutes for heat sanatizing. You obviously want warm water in the soap stage to help dilute the soap and cut grease. and rinse can be any temp because that is just that a rinse to remove deteregent and then sanitizing for final process.

I'm basing this on what I know about Oklahoma health codes when I had a small deli and our requirements for our restaurants we have now.
__________________
The American Dream BBQ Team

Jambo J5 "The Dream Maker"
R&O Trailer Pit
Gateway "Insane" Can
3x FEC100's
Cookshack Charbroiler
Lagre Big Green Egg
djqualls is offline   Reply With Quote


Unread 03-12-2012, 10:50 PM   #5
AZScott
Take a breath!
 
Join Date: 02-22-08
Location: Phoenix, AZ
Downloads: 0
Uploads: 0
Default

We always try to keep the hand washing station as hot as we can without burning our hands.
__________________
Little Miss BBQ
AZScott is online now   Reply With Quote


Unread 03-13-2012, 06:39 AM   #6
MAP
Full Fledged Farker
 
MAP's Avatar
 
Join Date: 01-31-12
Location: Great Mills, Md
Downloads: 0
Uploads: 0
Default

If you are using an R.V. do you have to have a wash station since you have hot running water?
__________________
Mike - Southern Maryland Smokers, 22 1/2 WSM X 3
MAP is offline   Reply With Quote


Unread 03-13-2012, 10:21 AM   #7
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

The rule is 3 sinks. RV usually has 2 sinks so technically they need a sanitizing bus tub beside it. I've never seen anybody check this out at a contest.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Thanks from:--->
Unread 03-14-2012, 07:51 AM   #8
BC Squared
Full Fledged Farker
 
Join Date: 09-16-11
Location: Kansas
Downloads: 0
Uploads: 0
Default

We did this for our first comp, but stopped after that. A lot of teams don't bother. We constantly glove up, reducing the need for hand washing. We don't do dishes on site, we minimize our dishes usage and bag them up and wash them at home. We've never had a rep ask to see our three sink setup.
BC Squared is offline   Reply With Quote


Unread 03-14-2012, 08:13 AM   #9
nthole
Babbling Farker

 
nthole's Avatar
 
Join Date: 08-11-03
Location: St. Louis
Downloads: 0
Uploads: 0
Default

We use 3 bus tubs and then when done they double as storage bins. We used to wash a lot, but if you watch a lot of teams you'll notice they glove up a LOT and they use as much disposable as possible, including cutting boards. We found this saves a lot of time and washing (used to change the bins 3 times throughout the contest, now only the change the wash once on Sat morning just to freshen it up).
__________________
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOFO Illuminati

MOINK...It's what's for linner.
nthole is offline   Reply With Quote


Unread 03-14-2012, 08:35 AM   #10
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BC Squared View Post
We did this for our first comp, but stopped after that. A lot of teams don't bother. We constantly glove up, reducing the need for hand washing. We don't do dishes on site, we minimize our dishes usage and bag them up and wash them at home. We've never had a rep ask to see our three sink setup.
Servsafe training says you MUST wash your hands before putting on every pair of gloves. HD's doing an inspection of a facility will look for this. KCBS does not require it but there's a reason for doing it. Put on gloves using dirty hands transfers germs, etc to the gloves. It's certainly better than no gloves but it's not as safe as most think.

Disposable stuff to minimize washing is an excellent idea. Do it myself even though I have an HD approved trailer.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Unread 03-16-2012, 07:54 AM   #11
NS Mike D
Full Fledged Farker

 
NS Mike D's Avatar
 
Join Date: 08-08-11
Location: Huntington, NY
Downloads: 0
Uploads: 0
Default

KCBS dos not have a temp requirement, but as a Scout dad, we follow BSA with warm in the middle pan and hot in the sanitizing pan (with a capful of chlorine bleach). It helps clean grease. They use a large stock pot with a spigot on a propane burner. If you have electric, a coffee pot works great.

We use hand sanitizer and gloves - cuts down on water use, and keep our hands clean.
__________________
Backwoods Party
WSM 22
WSM 18
La Caja China #2
Weber 22 Kettle
Brinkman Vertical Charcoal (out on loan)
Weber Q 200
Weber Summit Series Gasser

super sneaky thermapen disguised as a protemp
NS Mike D is offline   Reply With Quote


Unread 03-16-2012, 11:09 AM   #12
lbmksu
Is lookin for wood to cook with.
 
Join Date: 04-15-10
Location: Wichita, Kansas
Downloads: 0
Uploads: 0
Default

Heat is not an issue if you chemically sanitize. It is the sanitizing agent in some dish machines. Heat in the three sink method is best used in the wash.
lbmksu is offline   Reply With Quote


Unread 03-16-2012, 02:54 PM   #13
NRA4Life
is One Chatty Farker

 
NRA4Life's Avatar
 
Join Date: 07-07-09
Location: Newark, OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by NS Mike D View Post
KCBS dos not have a temp requirement, but as a Scout dad, we follow BSA with warm in the middle pan and hot in the sanitizing pan (with a capful of chlorine bleach). It helps clean grease.
I don't know, maybe it is just me...but if your counting on the hot water in the sanitizing pan to clean grease, it sounds like you didn't do a very good job of washing in pan #1 (soapy water). By the time you get to pan #3 (sanitizing), you should only be doing that...sanitizing.
__________________
- Kevin
Team: Smitty's Real Pit BBQ
KCBS CBJ
Superior SS-3 - Courtesy of Gainesville Jaycees and Superior Smokers
2 Custom Built Reverse Flow Stickburners
Weber 22.5" WSM
Weber 26.75" OTG
Weber Blue 2000 Stainless Performer
NRA4Life is offline   Reply With Quote


Unread 03-16-2012, 03:30 PM   #14
lbmksu
Is lookin for wood to cook with.
 
Join Date: 04-15-10
Location: Wichita, Kansas
Downloads: 0
Uploads: 0
Default

Exactly. Thanks Kevin.
lbmksu is offline   Reply With Quote


Unread 03-16-2012, 04:27 PM   #15
NS Mike D
Full Fledged Farker

 
NS Mike D's Avatar
 
Join Date: 08-08-11
Location: Huntington, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by NRA4Life View Post
I don't know, maybe it is just me...but if your counting on the hot water in the sanitizing pan to clean grease, it sounds like you didn't do a very good job of washing in pan #1 (soapy water). By the time you get to pan #3 (sanitizing), you should only be doing that...sanitizing.

sorry if I wasn't clear, I was referring to the warm water in the middle pan, not the hot water in the sanitizing pan.


The hot pan is recognized overkill, I just have a hang up using cold water in the final stage.
__________________
Backwoods Party
WSM 22
WSM 18
La Caja China #2
Weber 22 Kettle
Brinkman Vertical Charcoal (out on loan)
Weber Q 200
Weber Summit Series Gasser

super sneaky thermapen disguised as a protemp
NS Mike D is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:55 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts