aarolar
Got Wood.
- Joined
- Aug 6, 2013
- Location
- Statesbo...
So I am considering doing my first competition on the 14th of next month, it is just a rib cook off amateur deal at a fall festival less than 30 mins from the house. Entry fee is only 75$ with a 600, 400, 200 and 100$ payout for the top four places with only 15 teams total. We also are allowed to sell pork plates for extra money.
So here's where I am at, having never done this before I am not sure what I am going to need. I can handle getting together what I need for smoking and seasoning the meat but I am unsure about what would be considered "safe food handling practices". People who are experienced in this please share with me pictures and advice on how you would handle selling the pork as far as displaying it and serving it.
My plan is to set up the night before and smoke several pork butts for sale then put the ribs on about 4-5 hours before turn in time.
So here's where I am at, having never done this before I am not sure what I am going to need. I can handle getting together what I need for smoking and seasoning the meat but I am unsure about what would be considered "safe food handling practices". People who are experienced in this please share with me pictures and advice on how you would handle selling the pork as far as displaying it and serving it.
My plan is to set up the night before and smoke several pork butts for sale then put the ribs on about 4-5 hours before turn in time.