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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Old 02-04-2013, 12:51 PM   #1
Triple T BBQ
Full Fledged Farker
Join Date: 12-20-11
Location: SE, Minnesota
Default Commissary or certified kitchen on trailer?

So the question I keep getting different answers to here in MN is if we can prep raw on the trailer or not. IE can I receive fresh meat product delivered by Sysco or Reinhart at my location and then prep in the trailer and then go onto the smoker? Trailer will have a true t-23 fridge and freezer t-23f onboard with all the usual water, sink pack, ac, etc. what are others in MN hearing? I can use a friends kitchen which is certified but would rather skip it if I don't need to use it. What are others hearing from their local hd in Mn?
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Old 02-04-2013, 05:44 PM   #2
Pyle's BBQ
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Join Date: 10-25-06
Location: Madrid, IA

I would get the HD inspector to your location and have him give you a ruling. It won't matter what we hear or say, the inspector will have the final say. I would think that if your trailer kitchen is certified as a commercial kitchen you could do your prep in that. But like I said I am not the inspector and will not be making the decision.
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Old 02-04-2013, 07:04 PM   #3
Smoke House Moe
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Join Date: 09-13-12
Location: Robbinsdale Minnesota

Triple T,

I am up in Minneapolis and just starting also. I would first start with Pyle's suggestion. Talk to the county HD. Are you in Rochester?
It is weird up here, because my kitchen is licensed in Minneapolis. If I do a graduation, wedding, etc. at a clients home in Minneapolis; smoker must be NSF. If I cook at a party anywhere else in Hennepin county; I could use anything.
I know that isn't what you asked, just showing how different requirements can be depending on where you prep and where you cook.
Network with some BBQ joints in your area and see if one has a helpful resource at the HD.

Keep us posted on your progress. I will IM my number. Post some pics of your rig; always love pics of trailers.
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
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Old 02-04-2013, 08:21 PM   #4
RICK Allen
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Join Date: 02-23-10
Location: Qualicum beach B.C. Canada

I am from Canada, and have been working with my HD, and James from extreme BBQ trailers, and as long as we meet all of their criteria there is not a problem to have a commercial kitchen up front and a porch on the back for the Q, trailers or in my case a 5th wheel, are fine
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Old 02-05-2013, 03:28 AM   #5
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

as the Pyle said...go to your hd...not what someone the hd goes..THEY HAVE THE FINAL SAY! Make them happy and you will be too....
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Old 02-05-2013, 11:08 AM   #6
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Join Date: 06-06-11
Location: Sacramento, CA

I have had some non BBQ HD issues. My only caveat is that you may want to ask more than one inspector. We got different answers from different inspectors. (That may be a California thing)
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Old 02-10-2013, 06:11 AM   #7
Mad About Que
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Join Date: 01-22-11
Location: Mt Holly NC

not in MN, but i called the local HD under a different name (just in case..ha) and asked about this very thing. what the deal is around here, is that the meat needs to be put in and taken out from an inspectable room. If you have a trailer with a built-in smoker and can load and unload from the kitchen, without going "outside", then thats part of the battle. you also have to have a "commissary" in which to return said trailer for cleaning and stocking. in the end, i didn't do it. be easier and cheaper really to open a brick and motar first around here. friggin NC... home of BBQ my arse. ha.
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