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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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07-26-2010, 08:22 PM
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#1 |
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is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Free Food Safety Magazine
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BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board. |
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| Thanks from: ---> |
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07-26-2010, 10:19 PM
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#2 |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I have witnessed your sanitation you should look into reading this!!!
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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07-27-2010, 08:24 AM
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#3 |
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is One Chatty Farker
Join Date: 09-23-08
Location: York, PA
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Neat. Not sure if caterers qualify for it though.
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Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head |
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07-27-2010, 09:04 AM
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#4 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Anything in there about cooking a chicken for 11 hrs?
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Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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