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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 07-28-2009, 02:13 PM   #16
undertaker
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nice set up. did you cook your brisket and butts on site? if so how long did you cook them? do you tear down every night?
I am only doing it on Saturdays when I don't have another gig right now so I do tear down. I have been cooking the meat on site but it is not very far from where I live and I have wheels on my uds so I cook them behind the building and then just pull them out when getting ready to serve.
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Unread 07-28-2009, 04:12 PM   #17
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Congrats, undertaker - keep up the good work...and remember...if you ever start selling ribs, DON'T boil them and add liquid smoke :)
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Unread 07-28-2009, 05:25 PM   #18
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Congrats, undertaker - keep up the good work...and remember...if you ever start selling ribs, DON'T boil them and add liquid smoke :)
HA HA!! Oddly enough, no one has asked for ribs yet. I'd start cooking some if I felt there was a demard for it. They have asked for a smoked potato so maybe its an Idaho thing.
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Unread 07-28-2009, 05:32 PM   #19
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HA HA!! Oddly enough, no one has asked for ribs yet. I'd start cooking some if I felt there was a demard for it. They have asked for a smoked potato so maybe its an Idaho thing.
Congrats!

Smoked potato....hmmm...sounds interesting.
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Unread 07-28-2009, 06:55 PM   #20
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I'd at least try a few racks out there. Nobody asks because the rest of your q is so good, but ribs are easy to go home with food.
If you cook them, they will come.
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Unread 07-30-2009, 07:52 AM   #21
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nice. some day ill be there. thanks for answering my q's. good luck in the future. dont be afraid to keep the pic's comming.
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