Cleanliness Advice

MasterGator · 02-03-2010, 02:50 PM

I just competed in the Lakeland Pig Fest this past weekend. One thing I did not anticipate was a place to put my drippings. I was also displeased at my food prep area. There were juices flying everywhere, dripping covering my tables and just a huge mess. I tried to keep a very sanitary space but this was a huge battle. Do you guys have any advice on how to present a cleaner cooking space?

thillin · 02-03-2010, 03:04 PM

We just clean as we go as much as possible. Don't skimp on using paper towels and clorox wipes.

Jorge · 02-03-2010, 03:12 PM

Quote:

Originally Posted by MasterGator

I just competed in the Lakeland Pig Fest this past weekend. One thing I did not anticipate was a place to put my drippings. I was also displeased at my food prep area. There were juices flying everywhere, dripping covering my tables and just a huge mess. I tried to keep a very sanitary space but this was a huge battle. Do you guys have any advice on how to present a cleaner cooking space?

It's hard to offer anything specific without knowing how you are set up.

Some tips...

1) Disposable cutting boards are your friend.

2) Wrap any pans that aren't disposable in foil or plastic wrap, depending on the use of the pan.

3) place meat on those pans to move it around your site.

4) As soon as you finish a process, clean up as time allows.

5) If #4 isn't working then take a look at how you are working to see if you can streamline things to create some time.

I've cooked messy, and I've cooked clean and efficient. Being efficient has made a world of difference for me.

ssbbqguy · 02-03-2010, 03:19 PM

Disposable cutting boards, ones the the edges fold to make a border help. I always set up a raw space and a cooked space. The use of sheet pans and alum. pans help also.Makes sense to clean as you go. Lots of towels and wipes. Steve.

TN_BBQ · 02-03-2010, 03:36 PM

Disposable table cloths with table clips.

At the very least, a couple big pieces of foil to wrap your work space (newspaper tends to fly away even with those table clips).

Buster Dog BBQ · 02-03-2010, 03:48 PM

Trim all meat at home

Inject meats in bags if possible. You can also inject through the cryo if you want.

Do like Jorge said and foil the work area then just wrap it up and throw it away.

Do what you can to reduce clutter. It amazes me to see all the stuff some people travel with.

armor · 02-03-2010, 04:03 PM

Great advice.

Smoke'n Ice · 02-03-2010, 04:10 PM

The use of butcher paper to cover all tables and work surfaces. Use muti layers and then remove wad and throw as necessary. The paper absorbes juice, is easy on knives and is environmentaly friendly not to mention cheaper. Sam's Clubs carry big rolls and you can buy the roll holder at a supply store. I large roll will last for the season with room to spare.

bigabyte · 02-03-2010, 05:07 PM

Loving some of the ideas here!

monty3777 · 02-03-2010, 05:33 PM

I brew beer. Anyone who brews is familiar with the need to sanitize equipment. I have been bringing Starsan to comps and I keep a bucket full of sanitized water. After cleaning I let things like tongs etc soak in the bucket. Just one more level of cleanliness that I think is important. I also let my knives soak - handles up!

Rich Parker · 02-03-2010, 05:39 PM

Quote:

Originally Posted by Buster Dog BBQ

Trim all meat at home

That's interesting. Do you vacuum pack them at home to transport to the comp?

thillin · 02-03-2010, 06:22 PM

Quote:

Originally Posted by Rich Parker

That's interesting. Do you vacuum pack them at home to transport to the comp?

I double zip-loc them. Use the 2.5 gallon bags.

Muzzlebrake · 02-03-2010, 06:30 PM

A wise man once told me that its as easy as ABC, Always Be Cleaning.

all of the prep tables that I use are stainless, and easy to clean. I like to put meats into hotel pans to season or to wrap or unwrap and have found they catch much of the mess. I'm not a big fan of disposable things or wrapping stuff, what I have found works for me is to use a dough blade to scrape off the cutting boards or hotel pans into the trash before I try to wash them. It gets rid of the big messy stuff and makes clean up a whole lot easier. I also keep Clorox wipes prepositioned within an arms reach of most work areas and use them all the time.

Like Jorge said, I think one of the biggest things is to find your groove and and figure out what works for you.

Just remember, if you're leaning you ain't cleaning........lol

Yakfishingfool · 02-03-2010, 06:35 PM

Sean, love your new avatar. Another thing to consider here is to ask for a friend/spouse, etc to come and help just be the cleaning person. I try to keep up with stuff as we do them, in fact everybody on our team has pretty much gotten accustomed to cleaning their mess after making it. But during turn-ins and the finishing cooks things get really gross. Find your groove and get some help. Scott

Rich Parker · 02-03-2010, 06:48 PM

Quote:

Originally Posted by thillin

I double zip-loc them. Use the 2.5 gallon bags.

I can't find the "Thanks" button so Thanks!

02-03-2010, 02:50 PM	#1
MasterGator Is lookin for wood to cook with. Join Date: 01-12-10 Location: Lakeland, FL Downloads: 0 Uploads: 0	Cleanliness Advice I just competed in the Lakeland Pig Fest this past weekend. One thing I did not anticipate was a place to put my drippings. I was also displeased at my food prep area. There were juices flying everywhere, dripping covering my tables and just a huge mess. I tried to keep a very sanitary space but this was a huge battle. Do you guys have any advice on how to present a cleaner cooking space?

02-03-2010, 03:04 PM	#2
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	We just clean as we go as much as possible. Don't skimp on using paper towels and clorox wipes. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

02-03-2010, 03:36 PM	#5
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN Downloads: 0 Uploads: 0	Disposable table cloths with table clips. At the very least, a couple big pieces of foil to wrap your work space (newspaper tends to fly away even with those table clips). __________________ Life's a party with a Backwoods Party!

02-03-2010, 03:48 PM	#6
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA Downloads: 0 Uploads: 0	Trim all meat at home Inject meats in bags if possible. You can also inject through the cryo if you want. Do like Jorge said and foil the work area then just wrap it up and throw it away. Do what you can to reduce clutter. It amazes me to see all the stuff some people travel with. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

02-03-2010, 04:03 PM	#7
armor is one Smokin' Farker Join Date: 03-26-08 Location: Virginia Downloads: 0 Uploads: 0	Great advice. __________________ Medium Spice, Gatorpit Entertainer, UDS, MC BBQ42, Weber Kettle, Terracotta Pig Texas Longhorn BYC Risk is the price you pay for opportunity.

02-03-2010, 03:19 PM	#4
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo. Downloads: 0 Uploads: 0	Disposable cutting boards, ones the the edges fold to make a border help. I always set up a raw space and a cooked space. The use of sheet pans and alum. pans help also.Makes sense to clean as you go. Lots of towels and wipes. Steve.

02-03-2010, 04:10 PM	#8
Smoke'n Ice is one Smokin' Farker Join Date: 05-08-09 Location: Plano, TX Downloads: 0 Uploads: 0	The use of butcher paper to cover all tables and work surfaces. Use muti layers and then remove wad and throw as necessary. The paper absorbes juice, is easy on knives and is environmentaly friendly not to mention cheaper. Sam's Clubs carry big rolls and you can buy the roll holder at a supply store. I large roll will last for the season with room to spare. Last edited by Smoke'n Ice; 02-03-2010 at 04:11 PM.. Reason: sp

02-03-2010, 05:07 PM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Loving some of the ideas here! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-03-2010, 05:33 PM	#10
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA Downloads: 0 Uploads: 0	I brew beer. Anyone who brews is familiar with the need to sanitize equipment. I have been bringing Starsan to comps and I keep a bucket full of sanitized water. After cleaning I let things like tongs etc soak in the bucket. Just one more level of cleanliness that I think is important. I also let my knives soak - handles up! __________________ John 21:9

02-03-2010, 06:30 PM	#13
Muzzlebrake Babbling Farker Join Date: 09-22-06 Location: Pleasant Valley NY Downloads: 0 Uploads: 0	A wise man once told me that its as easy as ABC, Always Be Cleaning. all of the prep tables that I use are stainless, and easy to clean. I like to put meats into hotel pans to season or to wrap or unwrap and have found they catch much of the mess. I'm not a big fan of disposable things or wrapping stuff, what I have found works for me is to use a dough blade to scrape off the cutting boards or hotel pans into the trash before I try to wash them. It gets rid of the big messy stuff and makes clean up a whole lot easier. I also keep Clorox wipes prepositioned within an arms reach of most work areas and use them all the time. Like Jorge said, I think one of the biggest things is to find your groove and and figure out what works for you. Just remember, if you're leaning you ain't cleaning........lol __________________ Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal

02-03-2010, 06:35 PM	#14
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York Downloads: 0 Uploads: 0	Sean, love your new avatar. Another thing to consider here is to ask for a friend/spouse, etc to come and help just be the cleaning person. I try to keep up with stuff as we do them, in fact everybody on our team has pretty much gotten accustomed to cleaning their mess after making it. But during turn-ins and the finishing cooks things get really gross. Find your groove and get some help. Scott __________________ Oh It'z BBQ! 6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado) 1 Weber Gold Series Grill 1 Spicewine Large on a trailer 1 WSM 1 Smokey Joe Platinum 1 XL Big Green Egg KCBS Certified Judge #9079

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