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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 06-12-2009, 04:40 PM   #16
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Originally Posted by bigdogphin View Post
On a side note: its hard to believe that there is not a meat, sanitization, and fire extinguisher inspection at the beginning of the event.

This is getting to be a joke.... the only inspection we get (from the KCBS reps) are to make sure the meat is sealed and cold. They never look for the fire extinguisher, the fire inspector does that....and they have NEVER checked to see if we have sanitation equipment (even though we do). And gloves, at least 3 boxes...

I was really concerned with meat temps when I first started... but after what I have seen over the years, it is the norm to season the meats and let them sit out for 3-4 hours to soak up the rub..... I don't do it, but I have also seen a LOT of teams do it. Mine turns out just as good to rub, wrap, back in the cooler, and then bring back out and "touch up season" before putting in the cooker.

I guess they think that in the 100 degree days, it is precooking by leaving it sit out like that.....
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Unread 06-12-2009, 10:07 PM   #17
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..I guess they think that in the 100 degree days, it is precooking by leaving it sit out like that.....
That's how they start their low-n-slow.
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