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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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Unread 05-23-2013, 09:57 PM   #1
DepChief22
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Default Washing up at Competition

What does everyone use to wash there cutting boards and such at a comp? Does it have to be food grade approved or can it be just any type of Rubbermaid container.
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Unread 05-23-2013, 10:03 PM   #2
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Skip washing cutting boards and get disposables.

We wash utensils in three bus tubs. Wash Rinse and sanitize. Just knives and a few utensils.
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Unread 05-23-2013, 10:07 PM   #3
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What do you use for disposable cutting boards?
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Unread 05-23-2013, 10:18 PM   #4
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These:

http://www.smokymountainsmokers.com/...?id_category=9
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Unread 05-23-2013, 10:32 PM   #5
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Awesome, thanks! Love this site!
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Unread 05-23-2013, 11:37 PM   #6
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As everyone said above, disposable cutting boards are the only way to go. Lifesaver.

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Unread 05-24-2013, 05:03 AM   #7
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We have it down to just a few items that need to be washed. Knives and injectors are the most washed items.
We use disposable cutting boards. and disposable pan liners for our steel steam table pans for rubbing , injecting and holding meats in the cambro. (Hot & Cold)
The Mrs. loves the new way. No dish pan hands at the end of the weekend.
Three bus tub method.
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Unread 05-24-2013, 06:41 AM   #8
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Quote:
Originally Posted by New Pal Frank View Post
We have it down to just a few items that need to be washed. Knives and injectors are the most washed items.
We use disposable cutting boards. and disposable pan liners for our steel steam table pans for rubbing , injecting and holding meats in the cambro. (Hot & Cold)
The Mrs. loves the new way. No dish pan hands at the end of the weekend.
Three bus tub method.
But does the pans have to be food safe or can it be anything?
The Disposables are a great idea, I all ready got some. But I was just wondering about the rest of the equipment.
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Unread 05-24-2013, 06:48 AM   #9
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We use the grey bus tubs from SAM's. I have never read in the ruls that they need to be foood safe though.

We always try to be as safe as possible with all thing food.
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Unread 05-24-2013, 06:53 AM   #10
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Quote:
Originally Posted by New Pal Frank View Post
We use the grey bus tubs from SAM's. I have never read in the ruls that they need to be foood safe though.

We always try to be as safe as possible with all thing food.
No question me too. I didn't see anything in the rules about it. I am just getting ready for my first comp and was going to get some but I wanted to get something that was up to par.
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Unread 05-24-2013, 07:08 AM   #11
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Gray bus tubs here, also use the disposable cutting boards.

I advice the larger size in the disposabe cutting boards.
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Unread 05-24-2013, 07:50 AM   #12
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Where do you guys get your pan liners? I really like that idea.
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Unread 05-24-2013, 08:00 AM   #13
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Quote:
Originally Posted by K-Train View Post
Where do you guys get your pan liners? I really like that idea.
Like these maybe? http://www.webstaurantstore.com/full...72PTL3412.html

We usually just rub the meats in a plastic trash bag (non scented!) which then stays in the bag and into the cooler. Sometimes we'll use a sheet of plastic rolled out on a table. Then when done with rub, roll up the plastic and throw away.

The steam pan liners would be great for holding the meat in the cambro though.
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Unread 05-24-2013, 09:17 AM   #14
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I didn't thank about the roll of plastic. That is a great idea. And it is cheap.
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Unread 05-24-2013, 10:16 AM   #15
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Grey tubs from Sams or web would be fine. Just try and get ones big enough that your cutting boards will fit. I got the tubs and boards from websturant. I had to trim the plastic boards down alittle to get them to fit, but it was easy. Just used a skill saw.

I use the disposable ones during the turn in time. Easier and faster to clean up inbetween turn ins. Before that, I wash.
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