A lot of great info so far, but here is what we do. Some of this directly mimics the other advice.
1) Get yourself a 40" wide roll of disposable table covering. It's thin, cheap crap...but disposable. I dont know the exact length, but I can tell you that it should last you a long time. I think we got ours for about $25 and we're ready to hit our third contest with a ton left over. We get ours at Party City here in AZ, but I am relatively sure that any party store in your area will carry it. Just remember, it's only a table covering and not to be sliced on.
2) Like all have said above...paper towels and Clorox wipes......you can never have enough...ever.
3) Any pan that gets used for meat storage, meat injection, meat prep, etc. gets covered with foil...always. We even wrap our cheap aluminum half pans and full pans with foil every single time. If the halfpans and fullpans dont get too overly gross, a hot soapy wash will make them 100% usable again. Yes, I'm cheap!!
4) As previously mentioned, trim absolutely everything you can at home...especially ribs and chicken. This makes for a much more fun Friday night...really!
5) Lastly, and possibly the most important....find someone to help just clean up during GO TIME. It is invaluable to have a person specifically designated to just cleaning up around the cook site and the team's turn-in area. Having someone clean the turn-in area and having clean cutting boards/knives makes a world of difference . Not the most glamorous job, but great for someone who wants to learn the ins and outs of what we do.
That's all I've got. Good luck!
1) Get yourself a 40" wide roll of disposable table covering. It's thin, cheap crap...but disposable. I dont know the exact length, but I can tell you that it should last you a long time. I think we got ours for about $25 and we're ready to hit our third contest with a ton left over. We get ours at Party City here in AZ, but I am relatively sure that any party store in your area will carry it. Just remember, it's only a table covering and not to be sliced on.
2) Like all have said above...paper towels and Clorox wipes......you can never have enough...ever.
3) Any pan that gets used for meat storage, meat injection, meat prep, etc. gets covered with foil...always. We even wrap our cheap aluminum half pans and full pans with foil every single time. If the halfpans and fullpans dont get too overly gross, a hot soapy wash will make them 100% usable again. Yes, I'm cheap!!
4) As previously mentioned, trim absolutely everything you can at home...especially ribs and chicken. This makes for a much more fun Friday night...really!
5) Lastly, and possibly the most important....find someone to help just clean up during GO TIME. It is invaluable to have a person specifically designated to just cleaning up around the cook site and the team's turn-in area. Having someone clean the turn-in area and having clean cutting boards/knives makes a world of difference . Not the most glamorous job, but great for someone who wants to learn the ins and outs of what we do.
That's all I've got. Good luck!