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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.


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Old 04-07-2013, 01:03 PM   #1
PigTamer
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Default Lets see those sinks!

Getting ready in the still frozen north for my first season of comp, need a sink system for KCBS. Starting with a clean slate and at this time I have no trailer,but am looking for a flatbed at the least to transport the gear. Any and all input is appreciated.
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Old 04-07-2013, 01:15 PM   #2
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Three gray bus-tubs, no picture needed, LOL!!
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Old 04-07-2013, 01:18 PM   #3
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As stated we use 3 of the bus tubs for wash/sanitize and have never had an issue with any more then this needed. Now if your doing any vending that may differ. But for comps this has been fine.
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Old 04-07-2013, 02:02 PM   #4
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plastic utility sink works good.
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Old 04-07-2013, 02:03 PM   #5
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Same here! 3 standard grey bus tubs with cheap-o Wal Mart $2.00 special drying rack.
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Old 04-07-2013, 02:07 PM   #6
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I got a countertop with 2 sinks at IKEA for around $100. I use a plastic tub for the 3rd sink. I made a frame for the inside and foamed it in place. It pit pins to the side of the trailer when on the road. The SS countertop folds down once the awnings are up.I made up quick disconnect plumbing into a grey water bucket. I am adding a better hot water system this year. 3 sinks are required in PNWBA
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Old 04-07-2013, 02:14 PM   #7
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The only reason you would even need the 3 sink is if you were doing peoples choice and even then it may not be necessary. Otherwise, there has never been a requirement by KCBS that I know of. Some places like CA may be different as I have never cooked there.

I was at one event in NM and the HD asked about them and I stated that everything was disposable and did not/would not require washing. When asked about the knives if one were droped, I opened a drawer and stated, I just get a clean one, no big deal.
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Old 04-07-2013, 02:27 PM   #8
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Section 71 D of the 2013 KCBS rules.
d.

Sanitizing of work area should be implemented with
the use of a bleach/water rinse (one cap/gallon of
water). Each contestant will provide a separate
container for washing, rinsing and sanitizing of
utensils.

Wash Rinse Sanitize is 3 containers, I have always been asked to show them.

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Old 04-07-2013, 02:44 PM   #9
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I know of a handful of cooks that once something is dirty it goes into a tub and not washed until they are home. Everything is disposable except the knives. And he has enough for each meat.
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Old 04-07-2013, 04:43 PM   #10
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Quote:
Originally Posted by Smoke'n Ice View Post
Otherwise, there has never been a requirement by KCBS that I know of. Some places like CA may be different as I have never cooked there.
It IS a KCBS requirement, although I have been told (by KCBS reps) that it's not when competing outside of New England. Here in the northeast, they always ask to see your 3 bins.

3 resin bins and a hot water source will meet the requirement, but of course one can always be a little over the top.
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Old 04-07-2013, 04:58 PM   #11
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Made this sink last year for competitions and events we did. Passed dept of health inspections in 3 states, 6 counties and recieved compliments from just about everyone. A heavy duty stainless steel NSF cart that we cut out to fit the sinks. Has 5 gallon water tank and 7 gallon waste. Propane hot water heater which tank fits inside cart plus additional storage. Large casters and sits about 42" tall which is nice for the back. We have upgraded to a full enclosed trailer and this is for sale. Used for 1 season cost was $800 asking $450 obo.





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Old 04-07-2013, 06:21 PM   #12
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Quote:
Originally Posted by ButchB View Post
plastic utility sink works good.
+1 that's what we used to use from Home Depot
I built one from a 2 compartment out of angle iron I had lying around. Works phenomenal
It's in the far left if the pic where we have a raw wash down area.
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Old 04-07-2013, 06:29 PM   #13
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Now anyone with knowledge of kcbs rules, please chime in. Now I read that there must be 3 compartments which I do not have, easily fixable by having a sanitizing tub on a separate table, but what about gray water? Must it be contained? Because in our cookoffs like lonestar or any of our cookoffs, we just let it run in the grass since its so minimal, ounces at a time per wash.
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Old 04-07-2013, 06:48 PM   #14
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Quote:
Originally Posted by jmoney7269 View Post
Now anyone with knowledge of kcbs rules, please chime in. Now I read that there must be 3 compartments which I do not have, easily fixable by having a sanitizing tub on a separate table, but what about gray water? Must it be contained? Because in our cookoffs like lonestar or any of our cookoffs, we just let it run in the grass since its so minimal, ounces at a time per wash.
Most comp organizers will have a gray water dump station. I have seen where they are just a couple of 55 gallon drums.

But, they do not want anyone dumping gray water anywhere.

This is pricey, but I have seen teams that using them and they are nice! Especially, when it is cold out.

http://store.thebbqguru.com/weborder...0Bay%20Caterer

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Old 04-07-2013, 07:00 PM   #15
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What do you guys use for a handwash? All I use at a comp for washing is three bus tubs, but I'd like a better handwash solution. And yes I use gloves like crazy.
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